What did I cook this weekend.....

[Hoppy2bmerry]

Lunch at home today... Steamers, broth, butter and homemade olive bread.

 

[Temptd2]

Lunch at home today... Steamers, broth, butter and homemade olive bread.

That is one of my all-time favorite things - a bowlful of steamers. Your bread looks killer good! I'm drooling, and I just ate lunch!

 

[Remmy]

2-lb Bone-in NY Strip over charcoal and applewood chips.

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[BongoYodeler]

Lunch at home today... Steamers, broth, butter and homemade olive bread.

The steamers look great, but I would love to sink my teeth into that olive bread!! Looks amazing.

 

[Remmy]

Leftover steak + homemade rice.
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[badlee]

A salad of celery, toms, black olives, red onions and some buckwheat.

 

[Oldskewl]

Lunch at home today... Steamers, broth, butter and homemade olive bread.

Clams, yum! Care to share that olive bread recipe. Love olives!

 

[Hoppy2bmerry]

Clams, yum! Care to share that olive bread recipe. Love olives!

Sure. I made a simple "no knead" sourdough then added about a heaping 1/4 cup of coursely chopped kalamata and Spanish olives after the over night rise, and used a generous amount of olive oil to coat the bowl for the second rise. Shape and bake at 410F 30-45 mins depending on how you shape your loaf.

1/2 cup sourdough starter
11 oz water
2 cups all purpose flour
1 cup bread flour
1 tsp. Salt

Place all ingredients in a bowl stir until combined cover with plastic and let it sit in at room temp over night, or about eight hours.
Scrape dough out of the bowl onto a floured surface stretch and fold in the olives (kneading not needed just work it enough to distribute the olives)

Oil the bowl return the dough and turn it to coat, cover and let rise until doubled. About an hour. After a half hour preheat the oven.

Shape the dough into a loaf, let rest covered for 10 minutes, score and bake at 410F spritz oven with water at start.

There are many YouTube videos about no knead breads for reference.

 

[user 211287]

Korean spicy seafood noodle soup from scratch.

 

[Remmy]

Korean spicy seafood noodle soup from scratch.

****ing A. Need!

 

[Hoppy2bmerry]

Country ribs and kraut in the crock pot. Cool weather today.

 

[Remmy]

I smoked a pork butt over hickory and made a hash with some. Served with leftover rice and pigeon peas and mixed with sautéed jalapeño, white onion, red bell pepper, garlic, salt and black pepper.
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[Oldskewl]

****ing A. Need!

That looks like the real deal. It probably outta my realm. Recipe?

 

[user 211287]

Its Maangchi's recipe. Pretty close to her amounts but i made enough to serve 3. I used a seafood medley that is pretty common at Asian markets. I did add some fresh green Korean peppers from the garden and white onion too. Use Riken instant dashi stock if you want to skip making stock from scratch. https://www.maangchi.com/recipe/jjamppong
[ame]https://www.youtube.com/watch?v=J4wTyYyb7ek[/ame]

 

[applescrap]

I smoked a pork butt over hickory and made a hash with some. Served with leftover rice and pigeon peas and mixed with sautéed jalapeño, white onion, red bell pepper, garlic, salt and black pepper.
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The hash looks very well conceived. I like the use of jalopenos. Don't know if it's the same where you live but out here jalapenos are pretty well loved. Schools serve them to kids with everything pretty much.

 

[cpa4ny]

Oven-baked pork chop with stir-fried snow peas and sliced almonds.

The pork chop went really well with this awesome chilly mustard that SWMBO and I picked up during our trip to Australia.

 

[applescrap]

Korean spicy seafood noodle soup from scratch.

That looks so good. Sadly I have never had something like that. As I was looking at it and thinking about cultures and jalopenos I had a strong memory. My amazing and essentric mom was very good friends with a korean neighbor. She would give my mom soup and kimchi, and the soup looked just like that, not quite as nice, but just like that. Anyways sorry, just a strong memory.

 

[Homercidal]

Got stuff to make Bolognese last night. And as I got home I got a text from a friend saying she was bringing over some Mushroom casserole (For fixing her computer problem...)

Well, I made Bolognese anyway. My first time. I added some cubed zucchini at the end and I think it ended up just slightly thin, but it tasted good. I'd do it again. Next time use a different pasta shape and make sure it's cooked down and thick. Wife and I both got seconds, so there you go.

No pictures. You can google bolognese if you want to see what it looks like.

 

[applescrap]

Did you use that recipe I posted from the city of bologna, ratified by the Italian Academie de cuisine in the 80s. It only has 5 tablespoons of tomato sauce with 1 cup whole milk added over 2 hours. It is definitely a "meat" sauce. It is the king of meat sauces if I am correct. If you have another recipe worth trying would love to see it. Every time I make bolognese I struggle with the opposite, not enough liquid.

 

[bob1852]

Did you use that recipe I posted from the city of bologna, ratified by the Italian Academie de cuisine in the 80s. It only has 5 tablespoons of tomato sauce with 1 cup whole milk added over 2 hours. It is definitely a "meat" sauce. It is the king of meat sauces if I am correct. If you have another recipe worth trying would love to see it. Every time I make bolognese I struggle with the opposite, not enough liquid.

I may try this recipe this weekend.

http://foodnouveau.com/recipes/how-tos/how-to-make-an-authentic-bolognese-sauce/

Alton Brown's 'version' looks too damn involved.

http://www.foodnetwork.com/recipes/alton-brown/meat-sauce-and-spaghetti-recipe-1917618

 

[passedpawn]

Alton Brown's 'version' looks too damn involved.

You ought to try his spicy pecan pie. Holy crap that was a lot of work for a pie. (if you actually do, leave out most of the chili powder, take my word for it).

I wing my bolognese sauce every time. I should make a legit one this weekend when one of my pasta-slurpers is home from college.

 

[paulthenurse]

Pad Thai on the menu tonight.

Mise en place getting all mise en place-ish.

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From the left rear.. scallion bottoms, chopped jaleapeno, chopped shallot, garlic, Ginger with dried shrimp in the middle. Next plate sprouts. Lower left scallion uppers, cubed chicken, shrimp, scorched peanuts. In the rear is the sauce of fish sauce, tamarind, palm sugar with lime juice ready to add at the end.

 

[LakesideBrewing]

Oh, hell yeah!! ^

 

[bob1852]

Pad thai is still one of those few dishes I'd rather just get at a restaurant than make at home.

Good luck.

 

[paulthenurse]

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[Remmy]

Chicken (yeah, I went there) andouille sausage, shrimp, squash, onion, broccoli mixed with rigatoni. Sautéed the mofo in olive oil. Drunk food.
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[passedpawn]

^^ I'm gonna make some chicken sausage this weekend! Sounds and looks great.

 

[applescrap]

I may try this recipe this weekend.

http://foodnouveau.com/recipes/how-tos/how-to-make-an-authentic-bolognese-sauce/[/url]

That recipe looks nice. It is basically the academie recipe doubled plus garlic. I add the milk over 2 hr simmer, probably doesnt matter but it reminds me of a grandmother doing it. I would up the pancetta to 6oz for my taste and lighten the butter. The pancetta is the back stage star. Note in the italian recipe the soffrito is added to the seared pancetta. Love the meat mix. I would reserve the stock and slowly add it for fear of to runny sauce. I love this sauce, cant wait to see what you come up with.

@paulthenurse wow, that is just so cool to see. I love pad thai.

 

[applescrap]

Maybe a few beers in, picked some garden veg and had a nice top sirloin steak going, and just threw the stuff I picked on. My daughter followed suit. 4 years old tossed her peppers on to the grill or maybe to me, it was safe, bit spontaneous. Got some safflower oil and brushed the fruit. This was surprisingly delicious and lazy and the basil was killer.

 

[applescrap]

Pic didnt load, wifes s6 is much better camera. We had no power as bronco game started so this was an improvisation.

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