What did I cook this weekend.....

[Hoppy2bmerry]

Beer brined Cornish hens, potatoes... Should have put a little foil over the wing tips.

 

[applescrap]

Lovely as always hoppy2bmerry

 

[user 211287]

Potato soup with Italian sausage and kale

 

[user 211287]

1 Lg Russet pealed and diced...these will break down for the starch in your soup so you want them pealed
1 Lg Yukon Gold or red diced...i like the skins on these
1 Med onion chopped
1 Tbs minced garlic
1-1.5lb of Italian sausage
About 2-3 cups of kale torn into bite sized pieces (stems removed)
32oz of chicken stock
2 Cups of water
1 Cup of heavy whipping cream
1 Tsp Better Than Bullion (optional)
1 Tsp MSG (optional)
Salt and pepper to taste
1/4-1/2 Tsp crushed red pepper (optional)
About 2 Tbs of bacon crumbles...added near the end or as a garnish.

A little olive oil and pork fat drippings to saute the onions. I used about 1 TBS of each. Saute the onions until clear then add the pepper, red pepper flakes and garlic. Add precooked and drained sausage. Cook a couple more minutes.

Add the chicken stock and water. Bring it to a boil. Add the diced russets. Once it returns to a light boil wait about 10-15min before adding the yukons and reduce heat to a good simmer. Stir the russets while cooking to help them break down a little bit too.

When the yukons are about done add the heavy cream and the kale. Careful not to get the cream too hot.

Garnish with bacon bits and freshly grated Parmigiano-Reggiano...NOT that junk in a tube.

 

[bob1852]

I'm not doubting you're having problems. But it's like we are in two different worlds. It's SO much easier for me now.

Still an issue.

Most of my mobile uploads through a "file too large" error. It didn't do that before.

 

[JonM]

Nothing too fancy - tenderloin with kohlrabi and carrots all on the Weber kettle but my big accomplishment was this thing. I use this cast iron gratin dish for grilled veggies all the time and occasionally for fish and stuff.

Over time it got pretty crusty. I clean it every time of course, but it was like the seasoning layer got so thick it started to look pretty funky.

So I put it on top of the charcoal chimney while it was heating up, put it next to the coals while cooking and then threw it right in the fire when I was done cooking.

The crusty stuff just fell off the next day. I cleaned it up and scrubbed it down to bare metal, then reseasoned it. Looks almost like brand new.

 

[Hoppy2bmerry]

NY strip, mash and broccoli, and no, I did not eat the whole thing.

 

[Temptd2]

Nothing too fancy - tenderloin with kohlrabi and carrots all on the Weber kettle but my big accomplishment was this thing. I use this cast iron gratin dish for grilled veggies all the time and occasionally for fish and stuff.

Over time it got pretty crusty. I clean it every time of course, but it was like the seasoning layer got so thick it started to look pretty funky.

So I put it on top of the charcoal chimney while it was heating up, put it next to the coals while cooking and then threw it right in the fire when I was done cooking.

The crusty stuff just fell off the next day. I cleaned it up and scrubbed it down to bare metal, then reseasoned it. Looks almost like brand new.

I've done something similar with an old rusty crusty pan given me by a friend - put it upside down into my self-cleaning oven and ran it through a clean cycle. Came out perfectly ready for seasoning! I also only use coconut oil to season - it doesn't get gummy like some oils will do.

 

[RevKev]

Saw a deal on Angus tritium I could t pass up. Soooo dinner at 12:41am.

 

[bob1852]

1 Lg Russet pealed and diced...these will break down for the starch in your soup so you want them pealed
1 Lg Yukon Gold or red diced...i like the skins on these
1 Med onion chopped
1 Tbs minced garlic
1-1.5lb of Italian sausage
About 2-3 cups of kale torn into bite sized pieces (stems removed)
32oz of chicken stock
2 Cups of water
1 Cup of heavy whipping cream
1 Tsp Better Than Bullion (optional)
1 Tsp MSG (optional)
Salt and pepper to taste
1/4-1/2 Tsp crushed red pepper (optional)
About 2 Tbs of bacon crumbles...added near the end or as a garnish.

A little olive oil and pork fat drippings to saute the onions. I used about 1 TBS of each. Saute the onions until clear then add the pepper, red pepper flakes and garlic. Add precooked and drained sausage. Cook a couple more minutes.

Add the chicken stock and water. Bring it to a boil. Add the diced russets. Once it returns to a light boil wait about 10-15min before adding the yukons and reduce heat to a good simmer. Stir the russets while cooking to help them break down a little bit too.

When the yukons are about done add the heavy cream and the kale. Careful not to get the cream too hot.

Garnish with bacon bits and freshly grated Parmigiano-Reggiano...NOT that junk in a tube.

Made this the other night, and it was really good. Thanks for the recipe!

 

[flars]

Area fire departments have a smelt fry every year to help raise funds for extra equipment. Medford's is usually the first Saturday in May. Beer battered and deep fried.

Reverse seared New York strip, boiled potatoes with parsley, and garden green beans.

 

[user 211287]

Made this the other night, and it was really good. Thanks for the recipe!

Glad you liked it. I thought it turned out really good too and its fairly simple to make. A variation of it is called Caldo Verde. Its a Portugese version with a different sausage and normally no cream.

 

[Hoppy2bmerry]

Reverse seared New York strip, boiled potatoes with parsley, and garden green beans.

View attachment 555000

Mmmm, looks like you need a bigger plate!

 

[jimyson]

I roasted a happy sweet potato.

 

[applescrap]

Taco night! How lazy is this? I seriously just threw a pound of frozen ground chuck in this thing and seasoned with Taco spice and kosher salt. Then I'm going to pull it out and serve it with fresh lettuce, tomato, homemade cheese and homemade hot sauce.

 

[jimyson]

Taco night! How lazy is this? I seriously just threw a pound of frozen ground chuck in this thing and seasoned with Taco spice and kosher salt. Then I'm going to pull it out and serve it with fresh lettuce, tomato, homemade cheese and homemade hot sauce. View attachment 555067

You can’t say lazy in the same paragraph as homemade cheese and homemade hot sauce. That is, unless someone else made it in their home. In that case, then you’d be super lazy.

 

[kev211]

Hey! Taco night here too! (Disclaimer:also posted in taco thread)

Pollo asada tacos. Chicken spent 24 hours in my homemade marinade. Also did homemade corn tortillas. So much better than store bought imo

 

[applescrap]

Haha, ok key point jimyson. Well the kids got home and wanted hamburgers, so no big deal. Cheesed the meat and the air fryer melted it well in one minute. Kinda awkward looking at a puck of meat so Ill only post this pick, but the hamburger was SEARED very well. Almost better than grill, perhaps maybe even better. Crunchy and seared it was really good with added bonus of grease being trapped in bottom of pan. Looks not quite amazing because the meat was previously frozen and its ground chuck. For tacos I would have just chopped it up. Side note, finishing the fries on the pizza steel was excellent.

 

[JonM]

I might have made a real score and found a new favorite store today.

So I had a meeting in a small town about 30 minutes from the office. I knew it would end around lunchtime, so I googled the area to see if there were any nearby restaurants. As I was looking, I saw someplace called “Wilson’s Farm Meats” right up the street. Turns out it’s a butcher shop where they basically raise their own cattle, lambs and heritage hogs outside of town and sell the meat in the shop.

I went to check it out, fully expecting to find the ridiculous prices I see at farmer’s markets. Holy crap, was that wrong.

Heritage hog pork chops were cheaper than the plain old grocery store pork - $4.49/lb. They’re richly marbled and a totally different color than what you see in the grocery store - they’re almost red like beef. Got two fresh for tonight and two frozen for later.

Speaking of beef, brisket was also $4.49/lb which is WAY cheaper than what I see at stores - even at Sam’s Club. Might have to go back and get one of those for the Super Bowl.

I’ll post later about the heritage pork.

 

[Temptd2]

Oh, lucky you!! Can't wait to hear how you like your purchases.

 

[ddibbern5]

Trying to cut carbs and lose some winter weight. Got creative with BLT pizza on cauliflower pizza “dough”.

 

[JonM]

The heritage pork chops were awesome. First off, I didn’t do anything special to them - just salted them and threw them on the grill, no brining, no herbs/spices, just salt and smoke from some apple wood I threw on the coals.

I cooked them rare and the texture was something else. The texture was like really good tender steak, totally different from the chops I usually get. Nice and fatty, with great flavor.

 

[Temptd2]

Trying to cut carbs and lose some winter weight. Got creative with BLT pizza on cauliflower pizza “dough”.

Holy bacon, Batman!!

I have another crust recipe that uses cheese and eggs, if you're interested - it's my go-to favorite for lower carb.

 

[Schlenkerla]

I had leftover chopped onions with minced jalapenos, and half dozen eggs almost out of date.

So it's egg salad sammiches, on lightly toasted white bread with onion and jalapeno. With a few pickles, of course....

Dark Rauchbier goes well with this!!!

 

[paulthenurse]

Cauliflower pizza crust and cheese/bacon pizza crust recipes, please. Pretty please. I know a guy who makes pizza.

 

[paulthenurse]

(Here, I’ll save you guys the bother...)

I know a guy who burns pizza.

 

[Temptd2]

Cauliflower pizza crust and cheese/bacon pizza crust recipes, please. Pretty please. I know a guy who makes pizza.

from my favorite low carb board, Low Carb Friends - NancyElle's pizza crust!

Thin and Crispy Pizza Crust
Heat oven to 450 degrees
In a bowl thoroughly combine
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
press evenly into Pam sprayed pizza pan or cookie sheet
(this makes one 16 inch pizza crust)
Bake at 450 degrees until golden brown (about 10 to 15 minutes)

It will completely lift off your cookie sheet. I patted the grease off of it, but that step is optional - add toppings of your choice.

This slices up beautifully and the crust is crispy and thin

Yes, you can hold it in your hand!



Temptd2's tweaks - I use a 16 inch pizza pan, and I line it with nonstick aluminum foil. I use Trader Joe's 3 cheese blend of shredded cheese in the 12 ounce package, it's exactly 3 cups. Pat the dough out evenly; bake 8 minutes, then remove from oven and carefully flip it over using two spatulas.

While you top the crust with whatever you like, crank the oven up to 500*. Put the topped pizza back in and bake til bubbly. Let cool 10 minutes (if you can stand it!) before eating.

Really good cold the next day too, if there is anything left over.

 

[applescrap]

Tagliolini and ravioli

 

[BongoYodeler]

Tagliolini and ravioliView attachment 555441View attachment 555443View attachment 555444

Looks fantastic. There's nothing like fresh pasta.

 

[paulthenurse]

Oddly enough, cold leftover swordfish, arugula and balsamic vinegar, wrapped in a flour tortilla doesn’t taste nearly as good driving to work at 6:30am as you thought it would the night before.

Weird, right?