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.
What did I cook this weekend.....
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Ohhhhhhh maaaaan.
Out of the oven picture of the shrimp stuffed poblanos.
Did not get a plated picture because they did not last long!
Did not get a plated picture because they did not last long!
JB_Brewing2
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Fixed a batch of flois potato salad:
Looks awesome. I love potato salad! What is "flois" potato salad though? Or did you mean Flo's?
JB_Brewing2
Well-Known Member
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
Well-Known Member
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.
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brewbama
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I cut some steaks off a money muscle pork roast (Coppa), dredged them in Lemon Pepper, Season Salt, Cumin, Cayenne seasoned Flour, seared them in Olive Oil and Butter. Meanwhile I sliced an onion French style and caramelized them. I removed the steaks after they had a nice sear, added some of the seasoned flour and some chicken stock to make a pan gravy, added the onions, then the steaks and let them braise. Served with herb and garlic mashed potatoes. My take on Zwiebelschnitzel. Cheers!
applescrap
Be the ball!
I am hoping you all sage minds can help me help a friend. She wants a wok. She needs some help on what to buy and how to use. Much appreciated in advance friends, thanks!
brewbama
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I use mine for Low Country Boil.
I cook on my brewing burner more than I brew on it, as you have probably seen in pictures I posted
I cook just about everything out on the back porch that would stink up the house, because my vent hood inside just blows air through a little charcoal filter then back into the room, instead of exhausing outside. I have very good low temp control on it when needed, but then I can crank it up for crawfish boils and the like 
Salad, bronzinni (sp?) with lemon and tarragon, and garlic nan.
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Mexican bruschetta....
Toasted crostini with jalapeno jack cheese, roma tomato, red onion, cilantro, avocado, salt & pepper, and a drizzle of olive oil and balsamic.
Toasted crostini with jalapeno jack cheese, roma tomato, red onion, cilantro, avocado, salt & pepper, and a drizzle of olive oil and balsamic.
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What kinda of heat source? Electric coal, flat top, gas?
I like my two.
Smaller cast iron, large carbon steel. Both usually used on gas range but have done coals/campfires.
I didn't care for either counter-top electric models, but its been 20+ years. They may have improved.
I've never used one on an electric range, the cast iron might hold the heat, but I would be concerned about getting it to high heat.
JB_Brewing2
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European bass, also commonly referred to as sea bass (Dicentrarchus labrax).
applescrap
Be the ball!
Electric stove, thanks!
orionol73
Well-Known Member
Making a venison sausage roll tonight
Cooked down some bacon
Used the fat to sauté some onion bell pepper and carrot with fridge picked garlic and wild leeks
Deglazed with some bourbon and now caramelizing
Cooked down some bacon
Used the fat to sauté some onion bell pepper and carrot with fridge picked garlic and wild leeks
Deglazed with some bourbon and now caramelizing
Just chicken and local corn
Simple yet delicious.
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In my opinion, electric ranges don't get hot enough to justify a quality wok purchase.
And of the standard flat bottomed 'woks' should be okay, but results won't be the same as cooking with high btu gas and quality wok.
Mine is from China and is over 40 years old. Not sure what kind it is, some kind of hand hammered carbon steel...
I decided to do some grilling for friends but forgot to invite anyone over. So it ended up being a decent spread for four people. It pairs nicely with the 80 gallons of beer I have stockpiled. Lol
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Yeah, I missed my invitation, looks delicious.
Damn, I guess my secretary didn't get the memos out. I'll make sure personally send them next time.
I’m calling this Bavarian style chicken (German mustard and Pensey’s Bavarian)
TwistedGray
El Jefe Brewing Company
Turkey cutlets, gravy, polenta, and peppers
TwistedGray
El Jefe Brewing Company
Turkey goulash
Goat curry and tri-color quinoa
Damn! That's just gorgeous!! Nicely done!
Last night, loin chop, with sautéed cabbage and baked beans.
TwistedGray
El Jefe Brewing Company
I made some sesame chicken, cauliflower rice and green beans
JB_Brewing2
Well-Known Member
Garganelli pasta with a bolognese ragu. My favorite Italian dish is not heart healthy. The pancetta, a primary ingredient, makes this dish delicious but also renders a good amount of fat.
Chicken again, with Mac n cheese served with peas.
Pepper harvest! Chili garlic paste in the fermenter. 11lb of chilis after trimming, 9lb of garlic. And my lacto-culture that's been going for 3 years.
