What did I cook this weekend.....

[ericbw]

Scrambled some eggs with garden vegetables. Sounds like such a simple dish but it has so much meaning for us. The kids helped plant them and we picked them this morning. Then I diced up the vegetables they picked, with a little bit of jalapeno, maybe a quarter teaspoon or less, then seared it all in the skillet with olive oil. Scrambled eggs on them and covered with Velveeta cheese slices and served on a warm slider bun. To pick the vegetables with the kids and then serve them to them always is happy for me.

That's awesome! Makes them appreciate the work and patience involved.

 

[user 211287]

Spicy pineapple habanero teryaki country style ribs. Hot smoked over apple wood. Homemade kimchi and Korean short grain rice.

 

[applescrap]

Spicy pineapple habanero teryaki country style ribs. Hot smoked over apple wood. Homemade kimchi and Korean short grain rice.

That looks really good. The ribs look awesome.

 

[applescrap]

Another Skillet scramble this morning. Basically a wannabe chilaquiles. I sauteed fine diced serano in safflower oil in hot skillet. Then seared corn tortilla triangles in it with salt untill they were chewy, browned, and yummy. Threw in thinly slice and chopped up smoked pork loin and seared that. Then added eggs and scrambled it. Covered with cheddar and let melt. A little dollop of sour cream on side. Pic doesnt do justice.

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[Oldskewl]

^ That looks yummy!

 

[user 211287]

Tamale Factory pork tamales with homemade ripe jalapeno/super chile hot sauce.

 

[gratus fermentatio]

Did my 1st beer can chicken a couple weeks ago, just got around to posting pics. It looks a bit burned, but that's mostly discoloration from the smoke. Smoked on cherry with a bit of hickory. I used Steven Raichlen's "everyday chicken rub". I thought it was tasty, next time I'll try it with less smoke.
Regards, GF.

 

[gratus fermentatio]

This past weekend, I made extra thick pork blade steaks. Marinated 6 hrs in apple juice, soy sauce, balsamic vinegar, brown sugar, garlic & bay leaf. I stir-fried some veggies in dark sesame oil with fresh ginger & garlic, copious amounts of sweet basil & a splash of white wine. I topped the pork steak with Crimini mushrooms, sauteed in olive oil with plenty of sweet yellow onions, fresh garlic, a wee bit of fresh ginger, a goodly amount of fresh ground black pepper, a few pinches of tarragon & about 1.5 cups of white wine. I apparently forgot to shoot pics of the steaks on the grill, but there's a steak under those 'shrooms & onions on the plate.
Regards, GF.

 

[Gravity]

Pad Kra Pao Gai Kai Dao -aka- ผัดกระเพราไก่ - aka- Thai Basil Chicken with Fried egg

 

[Temptd2]

Pad Kra Pao Gai Kai Dao -aka- ผัดกระเพราไก่ - aka- Thai Basil Chicken with Fried egg

Is that a duck egg? Cuz that is one beautiful orange yolk!

 

[treacheroustexan]

Ending national IPA day with a burger. Been using leftover ground beef to make patties. 10 oz ground beef, soy sauce, honey, salt, pepper and garlic powder makes me 2 patties. Cook on low heat for medium rare. Melt some cheddar on and toast the bun. Spread with mayo, ketchup, tomatoes and onions. Delicious. Phone dead so no pic, but wanted to share anyways!

 

[Gravity]

Is that a duck egg? Cuz that is one beautiful orange yolk!

No, it's an organic, range free chicken egg, I used up my ducks 2 days before making bplaa meuk phat khai khem....aka.....ปลาหมึกผัดไข่เค็ม...aka...Stir-Fried Squid with Salted Duck Eggs

Both were yummy ! I'll make sure to pass on your sentiment to the bearing chicken.....

 

[paulthenurse]

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Ricotta, sun dried tomato, and red onion on an Alfredo sauce base.

 

[corkybstewart]

My wife retired at the end of the school year, and for the first time in many, many years, she's doing most of the cooking and I don't have to(get to).She's always been a phenomenal cook but because of our work schedules I've done the cooking. Now I get to relax and enjoy her creativity. Last night she cooked green chile sour cream chicken enchiladas, one of my favorite comfort foods. One day last week she made zukes stuffed with ground lamb, veggies and quinoa in marinara sauce, packed with homegrown oregano, basil and thyme. I could get used to this!

 

[applescrap]

This past weekend, I made extra thick pork blade steaks. Marinated 6 hrs in apple juice, soy sauce, balsamic vinegar, brown sugar, garlic & bay leaf. I stir-fried some veggies in dark sesame oil with fresh ginger & garlic, copious amounts of sweet basil & a splash of white wine. I topped the pork steak with Crimini mushrooms, sauteed in olive oil with plenty of sweet yellow onions, fresh garlic, a wee bit of fresh ginger, a goodly amount of fresh ground black pepper, a few pinches of tarragon & about 1.5 cups of white wine. I apparently forgot to shoot pics of the steaks on the grill, but there's a steak under those 'shrooms & onions on the plate.
Regards, GF.

That sounds excellent. The flavor combinations sound great.

 

[passedpawn]

My wife retired at the end of the school year, and for the first time in many, many years, she's doing most of the cooking and I don't have to(get to).She's always been a phenomenal cook but because of our work schedules I've done the cooking. Now I get to relax and enjoy her creativity. Last night she cooked green chile sour cream chicken enchiladas, one of my favorite comfort foods. One day last week she made zukes stuffed with ground lamb, veggies and quinoa in marinara sauce, packed with homegrown oregano, basil and thyme. I could get used to this!

My wife retires next year. She is similar to your wife in that she is too busy now to cook, so I do most of it. Unlike your situation though, the cooking won't change. If she stuffed a zuchinni with lamb I'd have to have her DNA tested.

 

[Hoppy2bmerry]

My wife retires next year. She is similar to your wife in that she is too busy now to cook, so I do most of it. Unlike your situation though, the cooking won't change. If she stuffed a zuchinni with lamb I'd have to have her DNA tested.

Amazing how many recipies could be named camouflage the zuchinni, or hide the zucchini as is the invention of the "bread".

 

[corkybstewart]

My wife retires next year. She is similar to your wife in that she is too busy now to cook, so I do most of it. Unlike your situation though, the cooking won't change. If she stuffed a zuchinni with lamb I'd have to have her DNA tested.

Not a lamb fan I take it? Or zucchinis? We eat a lot of lamb, many times more than the average American I'm sure.

 

[paulthenurse]

Ok, somebody's got to say it...

She said 'Hide the zucchini!'

 

[passedpawn]

Not a lamb fan I take it? Or zucchinis? We eat a lot of lamb, many times more than the average American I'm sure.

I meant that my wife isn't a cook.

I'm really not a fan of lamb. I've used it in a bunch of things and never really loved it. Seems like a very sweet meat to me. That only time it was good was in a brick of gryo meat I made once. That was awesome

 

[Temptd2]

Not cooking a dang thing. It's 80* in the house and 71* outside at 6:30 pm. Now, before those of you who live in the Midwest scoff and laugh at me - we're central coastal CA and we get maybe 5 days a year where the temp is over 80, so no AC in the house! It got up to 87* today.

Therefore, we had tuna sandwiches and bread & butter pickles and Fritos for dinner, washed down with a nice homebrewed blonde ale. Pretty dang good!

 

[BBQB]

Not cooking a dang thing. It's 80* in the house and 71* outside at 6:30 pm. Now, before those of you who live in the Midwest scoff and laugh at me - we're central coastal CA and we get maybe 5 days a year where the temp is over 80, so no AC in the house! It got up to 87* today.

Therefore, we had tuna sandwiches and bread & butter pickles and Fritos for dinner, washed down with a nice homebrewed blonde ale. Pretty dang good!

You need to buy a Weber kettle grill

 

[Temptd2]

Oh we have one. Just too hot to get out there and even build a fire! Cold sandwiches tasted great anyway - we enjoyed them!

 

[Gravity]

Not cooking a dang thing. It's 80* in the house and 71* outside at 6:30 pm. Now, before those of you who live in the Midwest scoff and laugh at me - we're central coastal CA and we get maybe 5 days a year where the temp is over 80, so no AC in the house! It got up to 87* today.

Therefore, we had tuna sandwiches and bread & butter pickles and Fritos for dinner, washed down with a nice homebrewed blonde ale. Pretty dang good!

Classic summer dinner!

When I was a kid, my mother used to take us to the beach with a cooler full of tuna sandwiches, along with ham and cheese ones

Memories

 

[LakesideBrewing]

Last month I was fortunate enough to be invited to help cook at The James Beard House in NYC. It was a BBQ themed dinner that included these monster beef plate ribs.

 

[Temptd2]

Last month I was fortunate enough to be invited to help cook at The James Beard House in NYC. It was a BBQ themed dinner that included these monster beef plate ribs.

I wish I could find some of those to buy! They're so beautiful!

 

[RevKev]

Last month I was fortunate enough to be invited to help cook at The James Beard House in NYC. It was a BBQ themed dinner that included these monster beef plate ribs.

That's a hell of an honor that's well deserved after looking at some of your plates you have slaved over

 

[trav77]

Lucked out and found some zucchini flowers at the market today so stuffed them with ricotta and lemon zest and deep fried them. Drizzle of honey. Oh so addictive. No pics so I suppose it didn't happen.

 

[applescrap]

Last month I was fortunate enough to be invited to help cook at The James Beard House in NYC. It was a BBQ themed dinner that included these monster beef plate ribs.

They picked the right guy! Those look sooo good. Now, I know what kind of ribs I like. I knew I liked big beef ribs, I just didn't know what they were called.

 

[applescrap]

Funny, speak of wifes cooking, my wife has come a long ways. Albeit, she has a nasty habit of over cooking stuff at times. But given the right ingredients and time, she has an amazing playful sense in the kitchen and can make incredible dishes. Much more creative than me. Tonight, case in point. I left to golf and asked her to please make the ratatouille. Using 100% from our garden she took the tomatoes and skinned them. Simmered them with olive oil our onions, basil, oregano, and parsley from the garden. Added yellow pear tomatos, grape, and cherry as well. Blended the sauce and spread it out in the bottom of a baking dish. Then layered green peppers, green chilli, banana peppers, eggplant and squash. Then another layer of sauce and another layer of eggplant etc... topped with parmesean a dash of olive oil and baked. Served it to me on a warm bun with a little mozzarella. Wow, the flavors of this dish are 5 star restaurant good. When she retires I can see her getting more into cooking.

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