What did I cook this weekend.....

[S-Met]

We made some Instapot pho...it was remarkably good
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Looks like chicken stock? Did you use whole or bone-in cuts?
Instapot does amazing things for stock. Small batch phõ from bone in hours instead of a giant batch in a day.

 

[BongoYodeler]

NY sauce?

Oh of course. Lupo's from Endicott. We have a few bottles shipped to us a few times a year. They make a good southwest marinade as well.

 

[TwistedGray]

Looks like chicken stock? Did you use whole or bone-in cuts?
Instapot does amazing things for stock. Small batch phõ from bone in hours instead of a giant batch in a day.

We used bone-in, skin-on cuts which was fine but the chicken flavor was a little thin. I think they called for too much water in the recipe we found online. Still very good...just had to boil down the liquid a bit which helped, marginally.

Oh of course. Lupo's from Endicott. We have a few bottles shipped to us a few times a year. They make a good southwest marinade as well.

I usually get "NY State Fair" bottles from my Dad when I'm running short and want to talk to him...I've been out for a while, lol.

 

[user 211287]

Pho Ga stock?...............carcass from a rotisserie bird and.................chicken feet

 

[S-Met]

chicken feet

THIS!
Garnish the bowl with a foot.

 

[user 211287]

Cuke and onions de dulce

6 small slicing cukes from the farmers market. Weep in 1 tsp sea salt and 1 tsp sugar for 30min or until they bend in half

Slice up around a cup of red onion very thin. 4 Bolsa de Dulce sliced thin and seeded. 1 tsp fresh baby dill

Discard liquid from the cukes and squeeze them out 1 handful at a time.
Add the onions, peppers and dill....B Starfish are also killer for this....Any sweet low heat works great
1/8 cup cider vinegar
1/8 cup brown rice vinegar
1 Tbs white balsamic vinegar
2-3 tsp sugar
Additional salt is totally optional. Its also good no salt at all and very sweet or very sweet with habs/bonnets.

Toss them suckers in the fridge for a few hours then enjoy.

 

[imasickboy]

4 Bolsa de Dulce sliced thin and seeded.

This looks, and sounds delicious, but WTF is Bolsa de Dulce?

 

[user 211287]

Hybrid sweet heat pepper. Pretty low heat. Brazilian Starfish work just as well and its much easier to get seeds.

 

[applescrap]

From the garden, threw a diced eggplant, some cherry tomatoes (red, yellow, krim), garden salsa hot peppers, and green bell pepper in the air fryer. Squirted with a little oil and seasoned. Also some m and m cookies.

 

[brewbama]

Marinaded some thinly sliced ribeye steaks in pre mixed Margarita after seasoning with Chef Merito’s. Seared them in cast iron with ~ 1 TBS of bacon grease. Boiled a half cup of water and threw in half a cup of Minute Rice and half a cup of Chunky Salsa. Served with hot flour tortillas, guacamole, cheese, lettuce, tomatoes and the Minute Rice. Man, those steak tacos were awesome!

 

[Bklmt2000]

Nothing you all haven't seen before (wings): (made these last week, when the weather cooperated to fire up the grill)

After an hour of indirect cooking, sauced, and ready to plate:

A close-up:

 

[brewbama]

Looks awesome. I smoked some wings last weekend: got some good color and hickory flavor on them, then put them in the air fryer to crisp them up.

 

[shelly_belly]

First attempt to make Black Garlic. 18 heads in a 2 qt crock pot set on warm and 2 weeks cook time. It's as hard as a rock and not fit to be ground up as it has too much char/burnt taste.

 

[TwistedGray]

Salt baked a tilapia

 

[Pminyard]

Black Garlic isn't really fermented garlic. The process involves a slow sugar break down over time. Black garlic is heavily caramelized garlic.

I wash and sterilize the container of my rice cooker, then put heads of garlic upright in the bottom, spray the garlic heads lightly with water, close the lid and turn the cooker to the “warm” setting and let the garlic process for at least 14 days. After 7 days, spray lightly again with water, close the lid and keep the rice cooker running at “warm”. The generally accepted processing time is 40 days, but I usually pull my black garlic after 14+ days, but not 40 days. I also leave the rice cooker in the garage, as the smell can be pretty strong.

 

[shelly_belly]

My garlic dried out on day 6 and the humidity dropped. I started adding an oz of water about every other day but I think it would have been better to soak the garlic to re-wet it. Also, my crock pot temp stayed around 170F which I think might be a little on the high side. After checking the rest of the heads about half of them did not have the burnt flavor so I will have some to grind up and at least have some for seasoning.

 

[TwistedGray]

We're making tacos over here

 

[TheDudeLebowski]

Salt baked a tilapia
View attachment 639442

I've always wanted to try making that.

 

[TwistedGray]

I've always wanted to try making that.

I was in the same boat, and it is surprisingly easy. You'll go through a box of kosher salt though.

3lbs kosher, rosemary, thyme, Bay leaves and a half cup water. Bed of salt on the bottom, put down fish, lightly pack fish with remaining salt. Bake that for 35min at 400° and give it 5min rest before breaking and removing salt. That's all...get all the kosher off the fish...it's super tender (fish spatula helps get fish out). In the process we removed the skin which was fine because it wasn't crispy or anything.

 

[user 211287]

Hong Shao Rou aka red cooked pork belly.....More or less Sichuan style..just a little spicy.

Rice with furikake seasoning, cukes and onions on the side. Need the sour to help cut the fatty of the pork belly. Served up in a Mao sized bowl of course.

 

[Staestc]

Man I’m way behind on the thread. Been on travel for work but home again. Doing shrimp and cheese stuffed poblanos again for dinner tonight. Bechamel goes on top of these then a short bake.

 

[Staestc]

 

[BongoYodeler]

View attachment 639645

Ohhhhhhh maaaaan.

 

[schematix]

Mixed things up a little.

Rack of lamb, rainbow chard and mashed potatoes.

First time making rainbow chard - wow is this stuff good.

 

[Staestc]

Out of the oven picture of the shrimp stuffed poblanos.

Did not get a plated picture because they did not last long!

 

[JB_Brewing2]

Fixed a batch of flois potato salad:

 

[Staestc]

Fixed a batch of flois potato salad:
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Looks awesome. I love potato salad! What is "flois" potato salad though? Or did you mean Flo's?

 

[JB_Brewing2]

Looks awesome. I love potato salad! What is "flois" potato salad though? Or did you mean Flo's?

Flois is correct and is the name on the recipe I adopted. I'm clueless as to why it is called that. Maybe someone else could offer an explanation?

Contains red potatoes, bacon, hard-boiled eggs, red onion, green onion, garlic, whole grain mustard, mayo, lemon juice, salt, and pepper. My favorite potato salad.

 

[bleme]

Flois is correct and is the name on the recipe I adopted. I'm clueless as to why it is called that. Maybe someone else could offer an explanation?

Contains red potatoes, bacon, hard-boiled eggs, red onion, green onion, garlic, whole grain mustard, mayo, lemon juice, salt, and pepper. My favorite potato salad.

That sounds exactly like Emeril's "Flo's Potato Salad", except he adds either parsley or cilantro also.

 

[JB_Brewing2]

That sounds exactly like Emeril's "Flo's Potato Salad", except he adds either parsley or cilantro also.

It's entirely possible that either the original author or I inadvertently slipped an "i" into the recipe name. Emeril's recipe varies quite a bit from the one I use so....?

Flo or Flois its still delicious!

Edit: I'm blaming the original author and after a little searching have discovered it to be....Emeril. I do believe that the "i" in Flois was intended just to make Flo possessive, i.e., Flo's. Still wondering how this recipe of his is so much different from the one's of his online now.