What did I cook this weekend.....

[Dcpcooks]

That's one of the better steak pictures I've seen on here. 2-3 minutes a side with heat like that?

Thanks! This was a thick one so a little longer on the first side. So 3-4 on the first side 2-3 on the flip side and a nice long rest

 

[paulthenurse]

That red cabbage looks so hood

 

[Hoppy2bmerry]

We in da German hood getting ready for Oktobeerfest.

 

[Staestc]

Buffalo chicken wings slow cooking on the indirect side of the grill for a bit before crisping them up over the coals.
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[Hoppy2bmerry]

I had some leftover lobster, soooo... Lobster Mac n cheese, fried chicken and hot house tomato.

 

[BBQB]

I had some leftover lobster, soooo... Lobster Mac n cheese, fried chicken and hot house tomato.

Leftoverlobster? Never heard of it before

 

[applescrap]

That is a beautiful looking plate hoppy2bmerry. That chicken looks nice and crisp. Here in Denver hot and spicey fried chicken is ubiquitous. Is it like that everywhere?

 

[user 211287]

Black bean stew with pork belly, smoked sausage and rice.

Making kimchi stew today with some really old kimchi and pork belly.

 

[Hoppy2bmerry]

Leftoverlobster? Never heard of it before

I know! Hubby and I were at a clam bake fund raiser before the lobstah was served we had half a chicken corn clams etc. So, we're weren't really hungry when it was round two. Brought the claws home. Just the right amount of meat for the Mac n cheese and the lobster flavor went all through nicely. Will be having more of that with rotisserie chicken tonight.

 

[Hoppy2bmerry]

That is a beautiful looking plate hoppy2bmerry. That chicken looks nice and crisp. Here in Denver hot and spicey fried chicken is ubiquitous. Is it like that everywhere?

Thanks, looks good enough to eat, anyway. The chicken is not spicy, though there is enough of that style available from the fast food joints. I like to finish it in the oven after frying to get that extra crisp coating

 

[treacheroustexan]

Grilled chicken breast sandwich w/ lettuce, tomatoes, and bbq sauce. Seasoned potato wedges and 1.5hr smoked wings. Paired with my session ipa during the Texans game earlier.

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[Gravity]

Spicy mutter paneer

 

[user 211287]

Authentic kimchi stew, short grain rice and sweet pickled daikon.

 

[Remmy]

Feeling fat. Really fat. Baby backs over hickory and ABTs: cream cheese, smoked turkey, paprika and obviously bacon.

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[JonM]

After I cook like that for a weekend, I do grilled ratatouille.

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Sometimes with shrimp

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[cpa4ny]

Beef stewed with two pints of my tropical stout. Added a shot of espresso and a piece of dark chocolate for extra character. Came out quite nice [emoji5]

 

[Temptd2]

Authentic kimchi stew, short grain rice and sweet pickled daikon.

Did you make the pickled daikon? If so, would you be so kind as to share your recipe? I love that stuff!

 

[applescrap]

Omg these 3 dishes tonight, wow. Remmy, love the work you do. Jon beautiful ratatouille and cpany perhaps one of the finest looking braise ever.

 

[mattmmille]

Pear preserves with ginger.A partial to eat, one for the shelf, one for the state fair competition...if I can get registered by the 15th...operation with just my left arm, following rotator cuff surgery...and I'm right handed. Made these last week, just before the surgery.

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[Scturo]

Grilled chicken

 

[bfish]

Day late, but chili for Sunday football, with cornbread (cast iron skillet, of course). Chili recipe is based on great grandmother's depression area recipe with additions:

 

[user 211287]

Did you make the pickled daikon? If so, would you be so kind as to share your recipe? I love that stuff!

Yes it homemade. Mine leans more to the Chinese version instead of the fermented Korean or Japanese styles.

Make a standard sweet pickle brine but use Korean rice wine vinegar. Probably need about 10% more vinegar than normal since is a tiny bit less acidic.

Weep the sliced radish in 50/50 sugar/salt for about 2 hours. Mixing every 30min. Quick rinse and drain if doing it in a bowl. You can skip it if using a colander.

Put the radish in a bowl now with a little turmeric and mix it up. All you want is for the turmeric to stain the radish for 30min-1hr. Its not really needed. Quick rinse to remove any loose turmeric.

Put a slice of fresh or candied ginger in the bottom of a Mason jar. I like a couple black and sichuan peppercorns in mine.

Put about half the radish on top then 1-2 dried chili peppers and then the rest of the radish.

Fill the jar with the hot sweet pickle brine and put on the lid/band. It doesn't need to be boiling hot. Let it set at room temp until cool. Once its cool put it in the fridge.

Its ready within a week.

TIP:
Add the ginger and peppercorns to the brine while its heating if you want a stronger flavor.

 

[Temptd2]

Yum, thank you!

 

[ChefRex]

Used a bunch of garden goodies,
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Eggplant rollotini,View attachment ImageUploadedByHome Brew1505262022.611420.jpg

 

[cpa4ny]

SWMBO and I picked up a pressure cooker over the weekend. This lamb shank stew was cooked in about 1.5 hours (a traditional slow cook would've taken a good 4-5 hours).

 

[Temptd2]

SWMBO and I picked up a pressure cooker over the weekend. This lamb shank stew was cooked in about 1.5 hours (a traditional slow cook would've taken a good 4-5 hours).

Oh you're gonna have so much fun with that! I have several, my favorite is the newest one I own, an Instant Pot. I won't cook hardboiled eggs any other way now, and it's fantastic for quick cooking beans. Love it also for chile verde or chile colorado, beef stew, lamb shanks, any number of yummy goodies.

 

[user 211287]

Yum, thank you!

This wont taste quite like Korean danmuji or Japanese takuan but it dont take a month to make either. You can get the texture closer if you use a older radish that is starting to get "flexible" from drying out. In Japan they let the daikon dry for like a month until you can bend it almost in half.

If you want to make the more authentic Korean version look up "danmuji" on Maangchi's website. It takes about a month to make it and 1 of the ingredients is a PITA to find plus its expensive.

My version will taste extremely similar to the Chinese version though.

 

[Temptd2]

I love the Japanese version as served at our favorite local Japanese restaurant - when I order sukiyaki, I get a small dish of tsukemono with daikon, cucumber, eggplant, and something else, I forget what it is at the moment. Slightly salty, a tad bit of sweet, pickled goodness. Man I love that stuff.

 

[kev211]

Had some homemade sauce leftover from a pizza I made this weekend so I made a faux vodka sauce with linguini and grilled chicken. Simple but delish. Topped with basil from the garden

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[user 211287]

I love the Japanese version as served at our favorite local Japanese restaurant - when I order sukiyaki, I get a small dish of tsukemono with daikon, cucumber, eggplant, and something else, I forget what it is at the moment. Slightly salty, a tad bit of sweet, pickled goodness. Man I love that stuff.

I just buy the real imported stuff from Japan. Its only a couple dollars but it has food coloring and other artificial garbage too. Dried gardenia fruit is the natural coloring they use in Korea and its a real PITA to find even with my huge selection of Asian markets.