What did I cook this weekend.....

[seanjwalker1]

View attachment 744901Strip steak, purple yam noodles and corn.

Those noodles look like a Klingon dish! Tasty I'm sure...maybe with some bloodwine

 

[Hoppy2bmerry]

Those noodles look like a Klingon dish! Tasty I'm sure...maybe with some bloodwine

Gagh is best served very fresh!

 

[Staestc]

Continuing with my excursion into Greek, and in this case Greekish, recipes, I made Spanakopita Pinwheels Just awesome. Next I need to make traditional Spanakopita with filo dough instead of this puff pastry roll up version. The filling is just amazing. Used block President Feta from Costco and it's a very nice Feta. These guys did not last long!

 

[crazyjake19]

Wish I had some better finished shots, but we made pierogi last night for National Pierogi Day. Not something I had much growing up aside from the boxes of frozen Mrs. T's pierogi, but my father-in-law is Polish so we have them at least once a year there.

First time I've made them myself at home. Some were cabbage/onion, some were sauerkraut, and some with pulled pork from a butt roast I smoked.

 

[Hoppy2bmerry]

Leek, bell pepper and mozzarella omelette for brunch.

Country pork “ribs”, sautéed cabbage and leeks, with home fried potatoes.

 

[beermanpete]

Chili with beans and corn bread

 

[Brewbuzzard]

Chili with beans and corn bread

View attachment 745230

In Texas we shoot people for putting beans in chili

 

[crazyjake19]

Made peanut butter bread from an old 1932 recipe. Tastes great, like a less-sweet peanut butter cookie with the texture of banana bread. Definitely a dessert bread, great with some butter or jam on it, or eaten on it's own.

 

[TheDudeLebowski]

Is it wrong if one of your top priorities on vacation is to bring your knife? Not cooked but raw. Small Maine family oyster farm. Had to drive out to rafts. Pulled over on side of road for dinner. 2 doz select for $30. Very good oysters and people

 

[davidabcd]

Chili with beans and corn bread

A devour-able dish. Chili like that (meaty with beans) was very comforting growing up. My folks were weird in that they were immigrants so the food we ate was a Hodge podge of ethnicity and thus everything. I never had cornbread I liked growing up so it fell off my radar. Relatives like cornbread so looking for "better" I tried a Martha Stewart recipe for cornbread. I can't say I "default" to her, but if one were to, you don't get mislead very often. She, or one of her people, hit a 600 foot homer on this one.
The cornbread recipe was appealing to us (the wife and I) originally in that the version had fresh corn and sour cream. I found it due to necessity and it's been a giant hit.

 

[beermanpete]

In Texas we shoot people for putting beans in chili

California must be a foreign land.

 

[DBhomebrew]

Grilled top sirloin cap and mushrooms. Roasted sweet potatoes. Sauteed kale.

 

[Oldskewl]

Wish I had some better finished shots, but we made pierogi last night for National Pierogi Day. Not something I had much growing up aside from the boxes of frozen Mrs. T's pierogi, but my father-in-law is Polish so we have them at least once a year there.

First time I've made them myself at home. Some were cabbage/onion, some were sauerkraut, and some with pulled pork from a butt roast I smoked.

Those Peirogi look like the real deal. Great job. Nice to see someone do something other than potato and cheese. Love cabbage pierogi!

 

[crazyjake19]

Those Peirogi look like the real deal. Great job. Nice to see someone do something other than potato and cheese. Love cabbage pierogi!

Thank you! I'm already brainstorming for next time. I make a few batches of kimchi throughout the year, and I'd to use some in pierogi.

Maybe some with sauerkraut again but add pastrami and swiss cheese to make reuben pierogi, and top them with a dab of Russian dressing.

I also have some leftover chopped brisket point from a recent smoke. I'm thinking about filling some pierogi with that, boiling them, smoking them for a bit, then the final pan frying or possibly grilling instead.

 

[Hoppy2bmerry]

Porterhouse on sale again.

 

[AzOr]

First time finding and cooking a lobster mushroom. I cut into bite sized pieces and sautéed in butter and olive oil. Then made omelette in the same pan, turning it a beautiful reddish color.
It has a very strange texture, firm yet soft when you bite into it.

I love mushroom season!

 

[Oldskewl]

Thank you! I'm already brainstorming for next time. I make a few batches of kimchi throughout the year, and I'd to use some in pierogi.

Maybe some with sauerkraut again but add pastrami and swiss cheese to make reuben pierogi, and top them with a dab of Russian dressing.

I also have some leftover chopped brisket point from a recent smoke. I'm thinking about filling some pierogi with that, boiling them, smoking them for a bit, then the final pan frying or possibly grilling instead.

I like the reuben idea. You could add smoked cream cheese to the brisket, it might save you from actually smoking the pierogi. My aunt and cousin make pierogi often. They did some steak and cheese pierogi last year that turned out nice(with onion an jalepeno). I gotta say cabbage/sauerkraut or mushroom are my favs.

 

[pshankstar]

Pizza and focaccia tonight.

 

[Hoppy2bmerry]

Stir fried yam noodles with chicken and pork belly and fresh veggies I had on hand.

 

[Staestc]

Is it wrong if one of your top priorities on vacation is to bring your knife? Not cooked but raw. Small Maine family oyster farm. Had to drive out to rafts. Pulled over on side of road for dinner. 2 doz select for $30. Very good oysters and peopleView attachment 745311View attachment 745312View attachment 745313View attachment 745314View attachment 745315View attachment 745316

JUST AWESOME!

 

[Staestc]

They come pre-stuffed...one of our favorites!

Told wife about seeing this here, and she says "I saw that last time we were in there". lol She does not like Salmon. Actually she does not like Lox, but she unfortunately extrapolates to all salmon. I'm going have to give this a try and maybe change her mind

 

[Staestc]

I was certain that I posted this Tri-Tip from last Sunday already, but I don't see it anywhere. I swear this is the best tasking piece of meat I have ever cooked! Much better than my last Tri-Tip. I pretty much winged this recipe based on a bunch of different recipes. First off, I found a beautifully marbled tri-tip at Kroger that was about 3 pounds. Seasoned it with salt pepper, garlic powder, paprika, and New Mexico chili powder from Rancho Gordo and let it sit in the fridge for about 3 hours. Smoked it on the pellet grill at 225 degrees F until 125-130 internal, basting every 15 minutes with a mix of red wine vinegar, canola oil, crushed garlic, and Dijon mustard, then gave it a really quick sear. Rested for 15-20 minutes. Served with RG Pinquito beans and Caesar salad. Oh, and Thai Drunken noodles from last night. Noodles were overcooked but still tasty.

 

[BongoYodeler]

I was certain that I posted this Tri-Tip from last Sunday already, but I don't see it anywhere. I swear this is the best tasking piece of meat I have ever cooked! Much better than my last Tri-Tip. I pretty much winged this recipe based on a bunch of different recipes. First off, I found a beautifully marbled tri-tip at Kroger that was about 3 pounds. Seasoned it with salt pepper, garlic powder, paprika, and New Mexico chili powder from Rancho Gordo and let it sit in the fridge for about 3 hours. Smoked it on the pellet grill at 225 degrees F until 125-130 internal, basting every 15 minutes with a mix of red wine vinegar, canola oil, crushed garlic, and Dijon mustard, then gave it a really quick sear. Rested for 15-20 minutes. Served with RG Pinquito beans and Caesar salad. Oh, and Thai Drunken noodles from last night. Noodles were overcooked but still tasty.

View attachment 745701View attachment 745703View attachment 745704

Tri tip is such a great tasting cut of beef as it is, and yours looks freaking awesome.

I live near Santa Maria, where Tri tip is huge. On weekends there are several large portable bbqs setup throughout the city, usually in parking lots, cooking to-go tri tip dinners. It's near to impossible to drive around and not smell trip tip grilling.

 

[AzOr]

Tri-tip rules! It’s a very beefy tasting cut.
It’s practically foolproof as well.
If anyone out there hasn’t tried it. Do it. Now.

Just let the meat rest for an hour or so at room temp. Season w your favorite rub. Then cook to an internal temp of 125ish. Then sear if you choose.

I sometimes will smoke on my pellet grill but I also just throw on grill as well.

 

[passedpawn]

Continuing with my excursion into Greek, and in this case Greekish, recipes, I made Spanakopita Pinwheels Just awesome. Next I need to make traditional Spanakopita with filo dough instead of this puff pastry roll up version. The filling is just amazing. Used block President Feta from Costco and it's a very nice Feta. These guys did not last long! View attachment 745010

That looks great.

If you want a real culinary challenge (and I know you do ), make your own filo dough too. It can be done at home.

https://www.homebrewtalk.com/threads/what-did-i-cook-this-weekend.435844/page-144#post-7074339
And if you have phyllo dough, you can make somte tarts. I totally made up this recipe, but just cut up some apples, make a sugar syrup, throw a bit of cinammon in there, and fold it up and put some of that syrup or powdered sugar on the outside and bake. Great!

https://www.homebrewtalk.com/threads/what-did-i-cook-this-weekend.435844/page-143#post-7073850

 

[DBhomebrew]

Grilled salmon, roasted sweet potatoes, and sauteed Brussel sprouts.

 

[BongoYodeler]

Slow grilled chicken thighs with Susie Q's original seasoning, baby potatoes with salt and pepper, and a tossed salad with farmer's market lettuce, tomatoes, and cucumbers.

 

[Pkrd]

Boysenberry cheesecake, topped with choc ganache and raspberry powder.

 

[Staestc]

That looks great.

If you want a real culinary challenge (and I know you do ), make your own filo dough too. It can be done at home.

Thanks. I will certainly give it a try at some point, but I just put frozen filo on the grocery list for this round of spanakopita

I made a strudel once a long time ago that was great. I think I used filo dough for that. I need to find that recipe and make that again too!

 

[Temptd2]

Costco has had some mighty fine tri-tips of late! Really well-marbled. I've been seasoning them with that buttery steak stuff from Cotsco, and a little Pepper Plant powdered seasoning, vacuum seal and then throwing them in the sous vide set at 132* for about 5 hours. Take out and pat dry, sear in a very hot cast iron skillet with a little pastured tallow, 2 minutes each side. So yummy! KOTC prefers that over anything for sandwiches, sliced very thinly and with a little extra-sharp Tillamook on top.