What did I cook this weekend.....

[VApatriot]

From last night, not actually the weekend but I thought I would share none the less. It was delicious.

Pecan encrusted lamb chops and Chef John's 'Fondant Potatoes' (link below).

https://foodwishes.blogspot.com/2013/06/fondant-potatoes-creamy-crusty-blast.html

 

[TwistedGray]

Re; KitchenAid Grinder
You guys are cubing and freezing the cubes first, right? I've done that without any issues...or at least not crumbly burgers.

 

[Temptd2]

Before and after - before the oven, after on the plate with some Mexican rice. Homemade refried beans/onions/cheese/smoked pulled pork enchiritos with "Christmas" sauce - half red, half green.

 

[Hoppy2bmerry]

Another palatable meal prepared.

 

[Hoppy2bmerry]

Thanks Hoppy. Your turkey and c rolls looked awesome. I think I asked you for that cinnamon bread recipe before and you gave it to me but what is the secret to a nice like looking dough like that? It looks so yummy.

No big secret really, though I'll let you know I do not get up early to make these cinnamon rolls. I mix the dough (dinner roll made with milk, egg and a bit of sugar and butter) then after the first proof I deflate and knead it, divide it then store it in lightly oiled rectangular containers to proof overnight in the fridge. When I'm ready I take one out and roll it out on a floured board butter it and add the cinnamon sugar. You know the rest. Do all this while the oven is warming. Let it puff a little and bake. Later I take the other portion and form the rolls while the turkey is out resting.

These are very tender, if you like the baked goods more chewy then knead it a little.

 

[schematix]

I've heard the Kitchen-aid grinder attachment leaves much to be desired, hence, why I've yet to try it. It was free/inherited so I'll probably try it eventually. I wanted to get into sausage making and thought it would help me decide if I want to invest more $$$ into the hobby.

The KA grinder is better than no grinder, and for free it wouldn't be bad. But its a bit slow, messy and cumbersome to use.

The issue with crumbly burgers comes from the fact that mine makes meat pellets rather than meat ropes. It's a great grind for certain styles of chili though. I would suspect it would also make certain types of sausage quite well but i haven't pursued that yet.

I've tried:
-Less fat
-More fat
-Lower speed
-High speed
-Fridge temp meat
-Near frozen meat
-Strips of meat instead of cubes
-Multiple passes
-Different dies
-Various combinations of above

All give me pellets and little difference to the final product so i believe it's a mechanical deficiency in the design.

 

[Temptd2]

The KA grinder is better than no grinder, and for free it wouldn't be bad. But its a bit slow, messy and cumbersome to use.

The issue with crumbly burgers comes from the fact that mine makes meat pellets rather than meat ropes. It's a great grind for certain styles of chili though. I would suspect it would also make certain types of sausage quite well but i haven't pursued that yet.

I've tried:
-Less fat
-More fat
-Lower speed
-High speed
-Fridge temp meat
-Near frozen meat
-Strips of meat instead of cubes
-Multiple passes
-Different dies
-Various combinations of above

All give me pellets and little difference to the final product so i believe it's a mechanical deficiency in the design.

Maybe you need new blades for it? Could be that they're no longer sharp? Mine always made ropes of meat, never pellets. I always double-grind, big blade first, small blade second.

We bought a 5 pound sausage stuffer, hand-crank. Works great. Haven't made any in a while; need to get that puppy out and start crankin'!

 

[applescrap]

Oh those enchiladas look great. I am inspired to do more with the smoked pork then snack in the middle of the night. Homemade sauce? I think I posted my red sauce recipe. It is essentially from the red chilli package, but is tweaked. Cool thing is its my recipe! I use it in the breakfast burritos and for enchiladas and on anything. This can be taken in other directions too. The sauce is super good.

Thanks hoppy, I think the milk, egg, butter is what I was looking for. I use lean dough for everything but thats not what I want in my c rolls.

 

[Temptd2]

Oh those enchiladas look great. I am inspired to do more with the smoked pork then snack in the middle of the night. Homemade sauce? I think I posted my red sauce recipe. It is essentially from the red chilli package, but is tweaked. Cool thing is its my recipe! I use it in the breakfast burritos and for enchiladas and on anything. This can be taken in other directions too. The sauce is super good.

Thanks hoppy, I think the milk, egg, butter is what I was looking for. I use lean dough for everything but thats not what I want in my c rolls.View attachment 600320

Thanks for that recipe! I used can sauce on these last night - one small can each red and green. But I have lots of dried red chilies and different chile powders. I need to make my own too!

 

[Hoppy2bmerry]

I found some fresh sweet potato bourbon rav at the store, perfect side for the smoked chop, and rum raisin sauce I made.

 

[davidabcd]

On the subject of grinding, I used to grind the cheese blend at the pizza restaurant. It basically is a gigantic KitchenAid that sits on the ground and comes up to your chest. If the screw-on front is too tight, that's bad. If it's too loose, that's bad. Unfortunately, meat coming out crumbly is not due to that; proper tightness only keeps the meat flowing. This could be false info, but my old boss told me that the blade "self-sharpens" because of its contact with the insert. It makes sense but it also could be untrue.
With my hand-grinder, I have to tighten it just right or trouble ensues. When I do it just right, I can kick out five pounds of pork and be looking for more, it's so easy.
GREAT suggestion above about cold meat--I should have mentioned that.

 

[Staestc]

Thanks for that recipe! I used can sauce on these last night - one small can each red and green. But I have lots of dried red chilies and different chile powders. I need to make my own too!

Those look amazing! Canned sauce?? Verbotten! Use applescraps or try this one

This is the best red enchilada sauce I have found in my years of trying enchilada recipes. Not sure where it came from originally, but if you have the time (and it does not take very long) it is well worth the effort!


Ingredients (enchilada sauce):

• 4 Tbsp oil
  
• 2 small white onion - finely minced
  
• 4 cloves garlic, finely minced
  
• 4 Tbsp chili powder, to taste – Store bought plain chili powder, not powdered chilies
  
• 1 tsp oregano
  
• 2 tsp cumin
  
• 1 tsp salt

Directions:

Heat cooking oil in heavy saucepan. Add onion and garlic, saute until soft. Add tomato sauce, chili powder, oregano, cumin, and salt. Cover and simmer approximately 30 minutes or longer if you want. I usually keep it low and slow till I'm ready to use it and it gets dark and very tasty.

 

[schematix]

Soup for dinner tonight after this.

 

[Hoppy2bmerry]

Brunch was salmon and smoked Gouda omlet with bacon and leftover potato pancake, then dinner was a very meaty turkey soup.

 

[user 211287]

Hmm, I want some Wisconsin cheese. Need to look into that. I eat plenty of it from the gourmet cheese counter at king soopers. Bellavitano is one of my favorites and I remember googling it and it was Wisconsin. But I need a more affordable option.
@Temptd2 that pork looks heavenly. I have to try that, I have bacon fat?

What kind of cheese are you looking for? Costco usually has an excellent selection but not many from Wisconsin. Personally im not a huge fan of many from Wisconsin but a few are REALLY good like Emmi Roth Grand Cru Surchoix or Grand Cru Reserve. This is a truly exceptional Gruyere type cheese....My personal favorite actually but its not even remotely "affordable" either.

Costco has some good imported Asiago and Parmigiano Reggiano usually cheaper than a good domestic Parmesan. They have the Tillamook extra sharp white cheddar which is excellent for the price. Mine also has a milder Black Creek cheddar for about $6/1.5lbs. It is from Wisconsin. Its good but ive had many better domestic cheddars. Beechers Flagship is off the charts good for a upper mid priced. Its quite expensive except at Costco its around $10/lb but IMO its a bargain if you like good domestic cheddar.

 

[applescrap]

It occured to me that, the near 50 pound rolled steel griddle could work as my cast iron? Not totally sure what rolled steel is but it isnt cast iron, I think. That said if I get it hot enough, it should do pretty well, I am hoping. Too cold tonight so used electric skillet. Sucker was hot. Nice sear on these ny's. Son thought they were fillets. They looked better than most others they had out, but I would homestly rather have flat iron or nice looking top sirloin. Phone acting up so no pics.

 

[applescrap]

What kind of cheese are you looking for? Costco usually has an excellent selection but not many from Wisconsin. Personally im not a huge fan of many from Wisconsin but a few are REALLY good like Emmi Roth Grand Cru Surchoix or Grand Cru Reserve. This is a truly exceptional Gruyere type cheese....My personal favorite actually but its not even remotely "affordable" either.

Costco has some good imported Asiago and Parmigiano Reggiano usually cheaper than a good domestic Parmesan. They have the Tillamook extra sharp white cheddar which is excellent for the price. Mine also has a milder Black Creek cheddar for about $6/1.5lbs. It is from Wisconsin. Its good but ive had many better domestic cheddars. Beechers Flagship is off the charts good for a upper mid priced. Its quite expensive except at Costco its around $10/lb but IMO its a bargain if you like good domestic cheddar.

I like anything really good. Nice tips. Sams has the tillamook cheddar but it has been hit and miss. I got the tillamook provolone and its nice. They had belavitano merlot at 7 a pound. A big hunk of it was 11. Wish I would have got it. Sounds like that cheddar is like that. To me a cheese of that quality is a no brainer at 7 to10 per pound. Sure the member mark cheese is probably good, but wow some of these are super good. I saw nice hunks of asiago and parmesean too, awesome cheeses. Ill keep an eye out for some of those.

 

[user 211287]

Try this since you mentioned Sams. Normally Stilton is a blue but there is a white Stilton too. I normally dont care for cheese that contains fruit but i tried a Wensleydale with cranberries from England that was really good....Think cheese danish since you like baking.
https://www.samsclub.com/sams/ilche...nberries/prod22464745.ip?xid=plp_product_1_95

They list a Cabots Vintage Choice that should be good for the price. https://www.samsclub.com/sams/vintage-wht-cheddar-2-lbs/prod20350341.ip?xid=plp_product_1_75

Cabots Alpine White is VERY good for a kinda sharp cheddar. Lots of markets carry that one. Cabots Cloth Bound is stellar but its also $20+/lb. Cant go wrong with any of Cabots Legacy line and they are only about $3.50 for a 6oz bar. Alpine White and White Oak are my favorite of those.
https://www.cabotcheese.coop/legacy-collection-cheddars

My all time favorite for the money though is Kerrygold Reserve Cheddar 2yr. A 7oz block is usually under $6 and its great for that kinda money. This one is pretty sharp. https://www.kerrygoldusa.com/products/reserve-cheddar-cheese/

 

[Inkleg]

Sous Vide ribeye at 129° with a quick sear on the grill and fondant potatatos. Thanks for the link @VApatriot the potato’s were great! I will be making them again.

 

[VApatriot]

Sous Vide ribeye at 129° with a quick sear on the grill and fondant potatatos. Thanks for the link @VApatriot the potato’s were great! I will be making them again.

You're most welcome. You think those are good? You need to try his potato puffs! I've made them 3 times so far since I found that recipe a month ago. I'v made one batch with some hand shredded extra sharp white cheddar cheese, and another batch with some hand shredded Gruyere cheese and, dude, they are fantastic. We figured out you can freeze them and reheat them with out any degradation to them at all. I'm tellin' ya, give them a try, they are worth the work.

https://foodwishes.blogspot.com/2018/10/baked-potato-puffs-new-way-to-pomme.html

 

[LakesideBrewing]

Beef and pork meatballs with San Marzano tomatoes, parm, chives, and whipped ricotta.

 

[Hoppy2bmerry]

Seafood scampi over linguini.

 

[Hoppy2bmerry]

Cookie baking has begun, peanut butter chip/chocolate chip the pecan tops were from scraping the bowl... No chips.

Boneless chop, red cabagge, potato pancakes, home made apple sauce.

 

[davidabcd]

Beef and pork meatballs with San Marzano tomatoes, parm, chives, and whipped ricotta.

That's the kind of dish I'd like to see in a restaurant! Nice.

 

[applescrap]

@Hoppy2bmerry and lakesidebrewing looks delicious.

 

[davidabcd]

Many of you do a very nice job with your food, something I do not say lightly. Ninety percent of restaurants fall short and that may be a generous percentage. Most of them can't do a French dip or a grilled cheese or even a quesadilla correctly which is kind of puzzling. What's more, in spite of the average output, too many of these restaurants pack their lots which I have trouble understanding.
In any case, here's a simple dish, a comfort food. It's a peanut butter and jelly sandwich grilled using plenty of butter so as to get the butter absorbed and crisped and just enough heat to get the toppings well-heated.

It doesn't happen enough but every ingredient is organic. Oh, yeah, the dark shape, right of the peanut butter, is my St. Bernardus clone. Not earth shattering but decent.

 

[applescrap]

Breakfast. I made pancakes and then cooked hamburgers and eggs. They crust on the hamburger and the eggs were really good. Pasta.

 

[Temptd2]

I did a whole turkey breast in the Oster smoker roaster today with applewood chips. Had mashed potatoes, gravy, stuffing, and green peas too. Forgot to take pictures so I guess it didn't happen, although my full and happy tummy thinks otherwise.

 

[Bklmt2000]

Lunch today, a veggie-based Philly-ish style sammich:

Since we don't eat much beef in our house these days, I needed a backup. Solution: mushrooms.

Baked half a baguette to start. Once baked:

Chopped up some green bell pepper and onion, along with 4 oz of sliced mushrooms, and deployed them on a parchment-lined baking sheet.

Sprayed with cooking spray, generous dusting of steak seasoning, then roasted @ 350°F for 15 minutes. Added sliced/pickled banana peppers, then back into the oven for 10 more minutes.

While the veg was roasting, split the baguette in half length-wise, smeared one side w/ mustard, the other with mayo. Lined w/ aged sharp white cheddars slices.

Topped the baguette w/ the roasted veg, wrapped in foil, then back into the 350°F oven for 10 min to heat through.

Unwrapped, sliced in half cross-wise, and plated.

Verdict: unbelievably good. No leftovers.

 

[Temptd2]

Got me a new Farberware toaster/air fryer oven. LOVE it. Here are tonight's hot wings.