What did I cook this weekend.....

[LakesideBrewing]

Sienese sausage ragu, with pecorino tuscano, on pici. Our rainy day meal here in Tuscany.

 

[Staestc]

Sienese sausage ragu, with pecorino tuscano, on pici. Our rainy day meal here in Tuscany.

Looks awesome!

 

[Staestc]

Soup Nazi Mulligatawny Soup. Just on the heat. Will be ready in about 5 hours.
View attachment ImageUploadedByHome Brew1474244010.022458.jpg

 

[Hoppy2bmerry]

"Oktoberfest chicken" mash and veg. The skin was basted in butter , but didn't get incredibly crispy, which is the point. Was tasty though.

 

[ericbw]

View attachment ImageUploadedByHome Brew1474243905.285305.jpg

Potato cod cakes with avocado salsa. We got a ton of potatoes from the garden, so we're trying to find ways to use them creatively.

 

[ChefRex]

Chicken and potato curry, spiced cauliflower, rice and garlic naan,View attachment ImageUploadedByHome Brew1474248519.291327.jpg

 

[Staestc]

The secret to all the Soup Nazi recipes, or at least the 3 clones that I have tried is that they all are huge reductions that just concentrates flavors, so you start with what does not seem like nearly enough spices and herbs, but when you are done it's perfect! Almost done!
View attachment ImageUploadedByHome Brew1474250050.087698.jpg

 

[bob1852]

Speaking of huge reductions......Slow roasted pork loin, rice, broccoli, and bacon-parmesan spaghetti squash. Pork was braised in chicken stock and herbs/spices, and after it was done, I reduced the braising liquid by ~2/3rds and put the pork back in to soak it all up. Massive flavor...

 

[gratus fermentatio]

The secret to all the Soup Nazi recipes, or at least the 3 clones that I have tried is that they all are huge reductions that just concentrates flavors, so you start with what does not seem like nearly enough spices and herbs, but when you are done it's perfect! Almost done!
View attachment 370555

Are those cashews in your soup?
Regards, GF.

 

[Staestc]

Are those cashews in your soup?
Regards, GF.

It's not a traditional Indian Mulligatawny at all. Yes, there are cashews and pistachios in the soup, in lieu of meat. Never got around to posting this last night, but when it's done its more like a vegetable stew than a soup, but it's always awesome!

 

[ericbw]

Soup Nazi Mulligatawny Soup. Just on the heat. Will be ready in about 5 hours.
View attachment 370533

That looks good. Care to post your full recipe?

 

[Staestc]

That looks good. Care to post your full recipe?

It is awesome. I keep all my recipes in word so I can tweak them easily. I would post it here, but my laptop is almost unusable because of what appears to be a problem with the last Windows 10 update. Huff.

Anybody that wants the recipe PM me an email address and I will send you the word file.

I seriously recommend you try cooking this at least once. It really is amazing!

 

[ChefRex]

Made shrimp dumplings tonight, I love dumplings,View attachment ImageUploadedByHome Brew1474330520.927462.jpg

 

[Staestc]

Made shrimp dumplings tonight, I love dumplings,View attachment 370654

I too love dumplings. Pot stickers, Yaki Mondu, boul mondu, you name it I love them. Steamed or fried.

There's a noodle place in downtown Dallas that does soup dumplings. They literally are dumplings filled with soup that are just amazing!!

 

[Staestc]

Made shrimp dumplings tonight, I love dumplings,View attachment 370654

Oh, by the way, yours just look fantastic!

 

[Staestc]

Barbecuing some chicken thighs tonight.
View attachment ImageUploadedByHome Brew1474337903.403009.jpg

 

[passedpawn]

I'm a thigh man!

 

[mattmmille]

Love chicken thighs...just got a big package on sale. I haven't decided what to do with them yet. Arroz con Pollo last night. Been lazy about photos lately. Marinating a couple of t-bones for tomorrow...rosemary stems, dried porcini mushroom, juniper berries, olive oil, red wine vinegar, garlic. Made chickpea burgers for the vegetarian...egg, dried onion, dried bread crumbs, pretzels, Worcestershire, salt, pepper, garlic. Completely made it up...we'll see how it tastes tomorrow. Maybe I'll get a photo.

 

[Melana]

Chicken Parmesan stuffed garlic bread.

View attachment 1474358155010.jpg

 

[gratus fermentatio]

That looks sooooo tasty Melana!
Regards, GF.

 

[Temptd2]

Chicken Parmesan stuffed garlic bread.

You are really talking my kind of meal there, Melana! :rockin:

 

[Melana]

You are really talking my kind of meal there, Melana! :rockin:

Thanks. The chicken is pounded hand breaded chicken thighs oven baked with a bit of avocado oil. I didn't make the bread (because - weeknight) but did add my own secret garlic bread mixture to the top.

Oh and sharp provolone. it MUST be sharp provolone. No other cheese will do.

 

[Remmy]

Prime eye round over charcoal and white oak. 🙃
View attachment ImageUploadedByHome Brew1474410877.299117.jpg

Homemade rice and gandules.
View attachment ImageUploadedByHome Brew1474412981.945761.jpg

 

[Staestc]

Chicken Parmesan stuffed garlic bread.

Damn, that just looks fantastic!

 

[Oldskewl]

Prime eye round over charcoal and white oak.
View attachment 370732

Homemade rice and gandules.
View attachment 370736

Well done!

 

[Temptd2]

Prime eye round over charcoal and white oak. 🙃

Normally I'd say for beef, that was overcooked, BUT for eye of the round - that is perfect! I love to roast or rotisserie up one of those, chill, then thinly slice it on my meat slicer - it makes the BEST roast beef sandwiches! I gotta try one grilled like you did though.

I didn't cook much this weekend. My cousin from Texas has been here for a week and a half, cleaning out what remained in his Dad's house. His Dad (my Uncle) passed a year ago and cousin has been coming periodically (coastal CA here) to take care of bizniss. Well this was probably the last trip for a long while. He brought over the nearly-new Weber kettle grill, showed us how he uses it to cook chicken and fish and shrimp skewers (over two different nights) and my contributions were coleslaw and 4 bean salad. It was all excellent, got a good feel for using that kettle grill (never had one before now) and have lots of leftover grill-smoked chicken thighs. He also brought a container full of mesquite chunks he harvested from his place so that's what he used as flavoring wood. Yum.

No pictures. Too much homebrew consumed to even THINK about getting out a camera!

 

[Remmy]

Normally I'd say for beef, that was overcooked, BUT for eye of the round - that is perfect! I love to roast or rotisserie up one of those, chill, then thinly slice it on my meat slicer - it makes the BEST roast beef sandwiches! I gotta try one grilled like you did though.



I didn't cook much this weekend. My cousin from Texas has been here for a week and a half, cleaning out what remained in his Dad's house. His Dad (my Uncle) passed a year ago and cousin has been coming periodically (coastal CA here) to take care of bizniss. Well this was probably the last trip for a long while. He brought over the nearly-new Weber kettle grill, showed us how he uses it to cook chicken and fish and shrimp skewers (over two different nights) and my contributions were coleslaw and 4 bean salad. It was all excellent, got a good feel for using that kettle grill (never had one before now) and have lots of leftover grill-smoked chicken thighs. He also brought a container full of mesquite chunks he harvested from his place so that's what he used as flavoring wood. Yum.



No pictures. Too much homebrew consumed to even THINK about getting out a camera!

Thanks. Honestly, I like it more red. This one sat/rested for 40 minutes. Little too long but still turned out really good. Just more done than I usually aim for.

 

[Temptd2]

It's great though if you intend to slice it very thinly. If it's too rare it tends to tear instead of slice. When I cook it for that purpose, I want it done EXACTLY the way you had it!

 

[applescrap]

That roast looks perfectly cut and cooked for where I am at right now. Prime, wow! Would be willing to try more rare though. Is eye round the same as rump roast ( that's how they're labeled here)? If it is, I am really enjoying learning about different round and chuck "roasts". +1 on thin sliced, and after chilled. Didn't take me long to learn to chill the meat before I used my slicer . Thanks for the inspiration on that btw gentlemen. I can smoke them really quick in my electric smoker to. But ultimately want to keep the clan fed with big hunks of it thinly sliced.

 

[arnobg]

Yeah that looks fantastic..I like my beef still moo'ing on the plate though.