What did I cook this weekend.....

[davidabcd]

I have a freezer brimming with patty pan--the rabbit of the squash world, apparently, since our farmer keeps loading us up with it.
This is patty pan and that square chicken is actually tofu.

 

[Temptd2]

I'd just gut and grill those sardines. They used to serve them that way at The Blue Moon on Cannery Row. Boy were they good. I think they oiled them a bit (so they wouldn't stick to the grill) and salted, then grilled til done. Yum.

I think Abalonetti's does them that way too.

 

[TwistedGray]

I'd just gut and grill those sardines. They used to serve them that way at The Blue Moon on Cannery Row. Boy were they good. I think they oiled them a bit (so they wouldn't stick to the grill) and salted, then grilled til done. Yum.

I think Abalonetti's does them that way too.

Last time we got them I lightly battered and fried in the cast iron. I may just do that again. They come via one of these weekly fish coop things (my neighbor doesn't like anchovies, so we get theirs), and they're already filleted and gutted.

 

[passedpawn]

Haha exactly.

What you said the other day has kind of stuck with me. No not the anchovies, but about Jesus loving you. Being Jewish I don't know that Jesus is who I would choose but it's just cool to think. As I look at the kids and eat this great food can't help but feel the same.

The all clad came and it sure is pretty. I don't want to send it back for the griddle but I really want a griddleView attachment 582727

I've got a set of those. 20 yrs later the cooking surface looks as shiny and new as the day I got them. SS scrubby keeps them like new. Well, the back (fire side) is pretty ugly though, but I make no attempt to keep that shiney.

 

[paulthenurse]

I assumed you meant small, finger sized anchovies. If you mean the larger 6-8 inch ones the best way in the world to cook them is to roll them in course salt and grill them on the bbq. The fat drips down, flares up and scorches the skin. They’re marvelous. Best plate of fish evah!!!! 4-6 per person. The first time I had them that was was in Lisbon and I had the for lunch every day we were there. Now that I’m thinking about them I’m salivating and need to stop on the way home to grab some.

 

[TwistedGray]

I assumed you meant small, finger sized anchovies. If you mean the larger 6-8 inch ones the best way in the world to cook them is to roll them in course salt and grill them on the bbq. The fat drips down, flares up and scorches the skin. They’re marvelous. Best plate of fish evah!!!! 4-6 per person. The first time I had them that was was in Lisbon and I had the for lunch every day we were there. Now that I’m thinking about them I’m salivating and need to stop on the way home to grab some.

Yah I'd say 4-6inches. Maybe I'll fire up the akorn this evening

 

[user 211287]

Workin on sum curried goat mon.

Have to wait a litta while before adding da floater, taters, carrots and more onions.

 

[paulthenurse]

That’s a significant amount of habanero peppers you’ve got there. I’m impressed. SWMBO would divorce me if I tried to feed her that.


But what a way to go out in a blaze of glory!!!!!

 

[user 211287]

Dats not habs or bonnets mon. Dem peppas has no heat at all but dey taste like bonnets and habs.

Boom!!! The rice and peas got part of the floater minced in.

 

[user 211287]

The red ones are from CCN called Aji Dulce #1. They have just a speck of heat. The yellow ones are called Trinidad Perfume, also from ChilePlants DOT COM. No heat whatsoever i can detect.

If i used that much of my red and yellow bonnets there are not many people that would want to eat it. The whole pot got 1 P. Dreadie yellow bonnet.

 

[paulthenurse]

Send me dey seeds mon. My wo-mom might might reconsider doing the boom boom if her tingly bits be not on fiah.

 

[Schlenkerla]

Mexican pizza...

Using a wheat crust...

Sauced with Garlic, onion, New Mexican Chili Pepper, and tomato sauce with dried oregano.

Topped with diced beef and grilled arracherra, then asadero, monterey, and cheddar.

Done on my Traeger with apple pellets.

 

[applescrap]

I've got a set of those. 20 yrs later the cooking surface looks as shiny and new as the day I got them. SS scrubby keeps them like new. Well, the back (fire side) is pretty ugly though, but I make no attempt to keep that shiney.

Super cool. My first use on it i was blown away. First impression was why didnt i get this pan before. So ss scrubby is ok. What about oxy?

I just wanted a test run so i put a little pat of margarine in with my hb cinnamon bread. So glad to have a skillet our old pots were saute pans. I could flip the bread with a little wrist flick.then deglazed pan with maple syrup. Was so good.

Later grilled an omelette i made for my wife, but she forgot it for lunch so i snarfed it up. And oscar myers all beef with some more bread. Glad to have weber back with griddle. I took the propane off our pop up.

For dinner made a soup with organic evoo, organic carrots, vidalia onion, finger potatoes, celery, better than bouillon, and smoked ham that had mustard and pumpkin spice rub. Was really good but something was missing. I think when i skimmed it i took to much fat out. And also it really needed some chilli.

 

[applescrap]

@Evilgrin i love it. everything no problem

 

[flars]

Linguini Alfredo with parmesan cheese sauce and toasted French bread with provolone cheese.

Friend sent me the Ulu. Slices hot and cheesy bread easily. Also other doughs and herbs. Nice tool

 

[applescrap]

Linguini Alfredo with parmesan cheese sauce and toasted French bread with provolone cheese.

Friend sent me the Ulu. Slices hot and cheesy bread easily. Also other doughs and herbs. Nice tool

That bread looks really tasty. As does the pasta. My aunt gave me an ulu from the ulu factory and it is on its way to goodwill. Need to rethink that. I saw a video of it online and thought it would be nice for fresh herbs. This one i wonder how long it will stay sharp.

 

[flars]

That bread looks really tasty. As does the pasta. My aunt gave me an ulu from the ulu factory and it is on its way to goodwill. Need to rethink that. I saw a video of it online and thought it would be nice for fresh herbs. This one i wonder how long it will stay sharp.

This one has a heavy blade. First time I used it with too much pressure dividing bread dough. Nicked the counter top. When it needs sharpening I'll try a steel first to reshape the edge. I think it will take a number of years before it needs a new edge.

 

[TheDudeLebowski]

Super cool. My first use on it i was blown away. First impression was why didnt i get this pan before. So ss scrubby is ok. What about oxy?

I just wanted a test run so i put a little pat of margarine in with my hb cinnamon bread. So glad to have a skillet our old pots were saute pans. I could flip the bread with a little wrist flick.then deglazed pan with maple syrup. Was so good.

Later grilled an omelette i made for my wife, but she forgot it for lunch so i snarfed it up. And oscar myers all beef with some more bread. Glad to have weber back with griddle. I took the propane off our pop up.

For dinner made a soup with organic evoo, organic carrots, vidalia onion, finger potatoes, celery, better than bouillon, and smoked ham that had mustard and pumpkin spice rub. Was really good but something was missing. I think when i skimmed it i took to much fat out. And also it really needed some chilli. View attachment 582845View attachment 582846View attachment 582847View attachment 582848View attachment 582850View attachment 582851

Buy one of these. You won't regret it or have to buy another ss scrubby. Works great on cast iron pans too without soap.

https://www.amazon.com/dp/B00FKBR1ZG/?tag=skimlinks_replacement-20

 

[applescrap]

Cool, thanks. That looks perfect, but what about the instructions. Says to only wipe the pan with a diaper?

 

[TwistedGray]

pork belly and eggs

 

[flars]

pork belly and eggs
View attachment 582876

That would satisfy my occasional craving for some good pork fat.

 

[applescrap]

Here is my ulu. I like the idea of the bowl because it keeps stuff from flying around like board. Put a little canola oil on the block. It looks pretty. Strange coincidence that I had spent the last three days wondering about getting rid of it.

 

[bleme]

I've used my ulu for years, but mostly for cutting pizza.

 

[TwistedGray]

Ours is decorative

 

[applescrap]

Made short work of some salad toppings. Loved it. Scary as hell. Chopped up avocado, tomatos, carrots with ease. Brats got rolly polly and scary!

I made the kids grilled cheese today and potatoes tonight. It seems that I could make the grilled cheese faster in the skillet but it wouldn't be evenly cooked. In a word I think what it does so well is evenness. But I also wonder if that's just from cooking slower. Put smoker tray under weber grates. So glad to have grill back. Smoked waaay better. Interesting things to come I wonder. Especially in winter. Made some chocolate sugar cookies to.

Drinking mojitos. Blagh. Made syrup from garden mint and sugar. They are so earthy, i think i could be aquiring a taste for them. I am trying.

 

[beermanpete]

Cool, thanks. That looks perfect, but what about the instructions. Says to only wipe the pan with a diaper?

I hope it is a new diaper.

 

[paulthenurse]

Drinking mojitos. Blagh. Made syrup from garden mint and sugar. They are so earthy, i think i could be aquiring a taste for them. I am trying.

Switch to the dirty martinis with patty pan squash. If you come to see me as your PCP I’ll rubber stamp you for ‘healthy alcohol use’. Sure, it’s a made up diagnoses with no ICD 10 code but I’ll be dead before your lawsuit sees a jury.

 

[bleme]

BBQ chicken, corn on the cob, grilled pineapple and peaches. What are ya’ll doing to me?!!?

 

[bob1852]

Thai style lettuce wraps and pot stickers.

 

[JonM]

So Thursday we stuffed our faces at State Fair with all manner of fried stuff, cheese, fried cheese, etc. so dinner on Friday was considerably lighter.

I made my grilled ratatouille with our garden tomatoes, an eggplant that I picked off our plant just before cooking, and I stopped at a farm stand on the way home and picked up some bright screaming yellow squashes and a bright green zucchini. It’s so good and so pretty when everything is that fresh.

Edit: Oh, and I used fresh oregano from the in-laws’ garden.