What did I cook this weekend.....

[slym2none]

I am making a lasagne. "No-bake" noodles, some browned-up ground beef and sweet Italian sausage, and a sauce I made late last night ('cos as temptd knows, some stuff is better the next day if not later) that was essentially tomato sauce & diced tomatoes, olive oil, onion, garlic, basil, oregano, and S&P.

Should come together quickly. I'll try and take some pics.

 

[ericbw]

Anyone reverse sear in here? I've some steaks on now and wouldn't mind input on temp and such. Currently at 80* internal with the grill at 250*.

You put it on the grill, then asked to forum for advice. Hope it turned out well!

 

[ericbw]

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We made salmon with herb/wine/butter sauce. Our dinner for two was enough to invite a neighbor over.

 

[passedpawn]

Sauteed scallops and shrimp in clammy cream sauce (I combined white clam sauce and cream and lemon juice and white wine). On squid ink pasta. I added a bit of tomato juice to make it pink, but my camera white balance decided to make it white anyway. The sad parsley is from my garden, and the wine is homemade

 

[Yeastieboy]

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[Yeastieboy]

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[slym2none]

Sauteed scallops and shrimp in clammy cream sauce (I combined white clam sauce and cream and lemon juice and white wine). On squid ink pasta. I added a bit of tomato juice to make it pink, but my camera white balance decided to make it white anyway. The sad parsley is from my garden, and the wine is homemade

Those two mugs in the first picture look like they are judging you.

 

[slym2none]

So, in the end, I had to ignore the "quick bake" method and treat this like any other lasagne. Looking at it that way, it was the best one I have ever made. DEE-licious!!!

I don't try and spread the mozz/ricotta/parm/egg mix, I just heap it out in blobs. Makes for an interesting texture.

I actually put too much ingredients per layer and had a whole layer (three sheets, heh) of pasta that I didn't use, but it was fine. Perfect, IMHO.

10/10 would eat again.

 

[Temptd2]

So, in the end, I had to ignore the "quick bake" method and treat this like any other lasagne. Looking at it that way, it was the best one I have ever made. DEE-licious!!!



I don't try and spread the mozz/ricotta/parm/egg mix, I just heap it out in blobs. Makes for an interesting texture.

I actually put too much ingredients per layer and had a whole layer (three sheets, heh) of pasta that I didn't use, but it was fine. Perfect, IMHO.

10/10 would eat again.

That looks KILLER GOOD! :rockin: I have been thinking about lasagna for a while, since I got the Atlas pasta roller. Wonder if I can skip the boiling part and just layer the freshly-made sheets of pasta in the lasagna? Maybe make the sauce a little thinner...so the pasta will soak up the moisture...hmmmm............

 

[ericbw]

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Had a craving for buffalo wings the other night. Baked in the oven for about 45 minutes, glazed with sauce another 10 minutes, then sauced heavily.

 

[pointcity-homebrew]

I was watching Bizarre Foods America this morning and Andrew was in the FL Keys, eating key lime pie with the biggest meringue head that I have ever seen. So I decided to try and make one myself, less meringue though.

I will post pics if it comes out OK. Also making homemade pizza, sauce is simmering and dough is proofing.

 

[slym2none]

That looks KILLER GOOD! :rockin: I have been thinking about lasagna for a while, since I got the Atlas pasta roller. Wonder if I can skip the boiling part and just layer the freshly-made sheets of pasta in the lasagna? Maybe make the sauce a little thinner...so the pasta will soak up the moisture...hmmmm............

I don't see why not! Give it a try, anyway, I say. Maybe make a mini-pan's worth for a test?

Oh, and thanks!!!

 

[Temptd2]

What is this "mini pan test" of which you speak? Not likely to happen in this house! I go full-on or not at all, LOL!

 

[Hoppy2bmerry]

Hermine dropping a little rain and wind, so indoor grilling...

 

[Melana]

Another apple pie

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[Remmy]

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[Hoppy2bmerry]

NY strip, garlic bread, and veggies.

 

[ChefRex]

Hermine dropping a little rain and wind, so indoor grilling...

I was wondering about your weather, It was a total non issue here.

Clams and kielbasa yesterday, drinking to go with it so today was slow,View attachment ImageUploadedByHome Brew1473119348.651725.jpgView attachment ImageUploadedByHome Brew1473119364.514371.jpgView attachment ImageUploadedByHome Brew1473119376.518153.jpgView attachment ImageUploadedByHome Brew1473119386.750579.jpg

 

[Yeastieboy]

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[schematix]

Filler the smoked up today. Ribs, whole chicken and wings.

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Deep fried the wings for about 75 seconds before serving to crisp up.

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[kev211]

Fired up the BBQ this evening. Had to go into the office today so my labor day holiday was about 2 hours. Grill list was...

Corn on the cob
Honey bourbon tri tip sliced on brioche buns
Korean beef skewer (looked good, kinda wanted to try one)
And hatch chilli chicken
Side of homemade coleslaw

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[ericbw]

Filler the smoked up today. Ribs, whole chicken and wings.

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Deep fried the wings for about 75 seconds before serving to crisp up.

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Did they all finish about the same time?

 

[schematix]

Did they all finish about the same time?

Everything went on together at 225F. I pulled the wings after 2 hours and let them cool. I deep fried them right before serving. It is as awesome as it sounds.

I pulled the ribs and chickens together at the 5 hour mark. Sometimes chickens take closer to 3.5-4 hours, but these were fairly big so took a little longer.

The chickens were at 153F in the breast when i pulled. Both chickens had dry breast meat. One chicken had fall off the bone tender dark meat, and the other one had stringy dark meat. Go figure.

The ribs were great. Moist, and tender, but still attached to the bone. Outside developed a nice thin bark.

I feel fat today.

 

[TheDudeLebowski]

Cast iron p0rn. I love this thing except when it rolled over and almost amputated my big toe the other week. Local Chatham scallops with fire roasted eggplant and bruschetta. Local packy had an Oktoberfest special on German beers. This is as far as I got with pix

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[Staestc]

The scallops look awesome. Man I love scallops!!

 

[beergolf]

The scallops look awesome. Man I love scallops!!

Yes they are like candy. probably the only good thing about living in New Jersey. We get scallops fresh off the boats. My local grocery store sends buyers down to the docks to buy them They often are only hours out of the water. YUM. A good quick sear in a screaming hot pan and they are good.

 

[Hoppy2bmerry]

Cast iron p0rn. I love this thing except when it rolled over and almost amputated my big toe the other week. Local Chatham scallops with fire roasted eggplant and bruschetta. Local packy had an Oktoberfest special on German beers. This is as far as I got with pix

Nice sear on those scallops.

 

[ChefRex]

Cast iron p0rn. I love this thing except when it rolled over and almost amputated my big toe the other week. Local Chatham scallops with fire roasted eggplant and bruschetta. Local packy had an Oktoberfest special on German beers. This is as far as I got with pix

Is that a 12" Lodge? Been trying to pick up an old large cast iron skillet, some of the prices are silly.

Yes they are like candy. probably the only good thing about living in New Jersey. We get scallops fresh off the boats. My local grocery store sends buyers down to the docks to buy them They often are only hours out of the water. YUM. A good quick sear in a screaming hot pan and they are good.

The only thing? I don't know you

 

[TheDudeLebowski]

Nice sear on those scallops.

Thanks. Got a little bit of smoke but that oil mixed with pasta was amazing.

Is that a 12" Lodge? Been trying to pick up an old large cast iron skillet, some of the prices are silly.


The only thing? I don't know you

That be the 15". That thing is a beast. It was still very warm after sitting for over an hour. We have a store up here called Kitchen Collection. A ton of kitchen nic nacks and stuff. Every so often they have the Lodge stuff on sale. I saw it on sale and left it but if you spend more than $50 you get 20% after checkout so soooooooooo I turned around and got it for just over $20 with the coupon. The problem was lugging at all the way back to the car. FYI: Dick's Sporting Goods is having a buy one get the other 50% off sale.

I've put some thick steaks on there and the pan just laughed as it and seared the f* out of 'em. No change in temp. Can't way to sear a roast on that thing. It hasn't won yet!

 

[kev211]

Grilled some chicken thighs marinated in a homemade mole. Decided to go untraditional and make some tacos. Turned out great!

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