Show Us What You're Cooking! (SUWYC) - Volume 24, Winter 2021/2022

[Jim White]

Hey, kids, do you know what day it is?

<excited shouting> It's Taco Tuesday!

I love the Troutman marinade in his Tacos Al Carbon recipe. The bad news, though, is we had to settle for thin-sliced top round instead of flank steak. This was also my inaugural run with Meathead's beef rub (great stuff, but what I'm really looking forward to are Thursday's New York Strips that await).

I probably overcooked the beef a bit, but it was thin and when sliced across the grain worked fine in the tacos. Some left for nachos tomorrow.

[Richard Chrz]

Pulled out the wok, shrimp fried rice.

[Michael_in_TX]

barelfly inspired me with his caper sauce for pork chops (https://pitmaster.amazingribs.com/fo...36#post1159636).

I threw (gently) some salmon on the Chimp at 375 F and put together a rough sauce: 4 tbl butter, 2 tsp capers, juice of one lemon, zest of one lemon, two garlic cloves, and some parsley.

This was quite good! The brininess of the capers, the acidity of the lemon, all buffered by the butter.



(Also, I seem to like steamed broccoli!)

[barelfly]

YES!!!!!! Love that you went with this for salmon! I used my last salmon pieces last night, so a trip to costco soon to restock and totally making this!

Here’s the next dish for you - Rao’s Lemon Chicken. With a crispy chicken skin, paired with a sauce like this…..oh my!

[Michael_in_TX]

I had never heard of Rao's Lemon Chicken, but I've been googling it. Very simple and that looks oh-so-tasty!

[SheilaAnn]

Looks great!!

I can second the recommendation for Rao’s lemon chicken.

[painter]

Here's a pastrami cook from yesterday. Started with pre-corned brisket flat from a local butcher here in the Denver 'burbs I trust--about six pounds after trimming. After a ten hour desalination soak, I rubbed it with Meathead's recommended Close to Katz Pastrami Rub and on to the Primo. Had the Smobot as a temp controller keeping things steady at 250. Turned out nicely and I made pastrami ruebens. Sorry--no sammie pics, but here's the basics.

[smokenoob]

mouth watering….😛

[Troutman]

On point, well done !!!

[Attjack]

Red curry halibut, purple potatoes, Thai cucumber salad.

[Attjack]

Dadof3Illinois It was a recipe from SeriousEats. Pasilla chiles, garlic, shallot, serrano chiles, cilantro, lemongrass, ginger, S&P. However it did not knock my socks off. I probably won't do it again although I might try it with the commercial Thai red curry I like.

[Attjack]

https://www.seriouseats.com/red-curry-rubbed-grilled-halibut-recipe

[Troutman]

Made for a gorgeous plating

[mrichie1229]

Baby back ribs on the Weber Kettle.

[HawkerXP]

Nice!

[TWBarbecue]

Cast Iron Ribeyes! Bathed in Kerrygold Pure Irish butter, garlic, and thyme. So good!

[Troutman]

What's with the little trays? Are you making lunches?

[HawkerXP]

Good golly man.
This summer when at Gaston I'm looking for an invite! Not that far away! hehehe

[TWBarbecue]

Troutman Nah, I bought them already in pans plus I’ve learned it makes it easy to manipulate on the grill that way without taking up a lot of real estate!

[Dr. Pepper]

CLAMS AND CHORIZO Emeril's recipe

https://www.foodnetwork.com/recipes/emeril-lagasse/clams-with-chorizo-2339560

Went back to Taylor shellfish for fresh clams. Ever since tasting a Portuguese fish and shellfish and chorizo dish (a fisherman's hardy meal), the combination has captivated us.

Used fresh chorizo from nearby Metropolitan Market, closer to a Spanish chorizo than a Mexican one. Onions, garlic, white wine, cilantro. These clams are tiny and sweet. 1lb clams per person.

Accompanied by a wedge salad (bacon, tomatoes, blue cheese, roquefort dressing.)

[barelfly]

That looks excellent. Dang. this is going to the "recipes to try" folder…..

Thanks for posting!

[painter]

Nice!

[Richard Chrz]

Yum!

[DTro]

Salmon with lemon pepper, onion powder and brown sugar. Baked with pieces of butter 400°
Sweet potatoes with Lawry’s, olive oil, pepper, and honey baked at 400°
Mushrooms quartered and sliced garlic sautéed in olive oil with 1/2 teaspoon of sesame oil and 1/2 teaspoon of anchovy paste.

Lots-o-many great flavors together on one plate and it worked. However, this is not my usual salmon recipe. Although it was very good I have another favorite. Just been trying different things because I have a bunch of slices in the freezer.

[DTro]

It's like an itsy-bitsy umami spider. So small but still grabs your attention. Try an itsy-bisty bit but watch the salt. Let me know if it works for you.

[Troutman]

Nice plating, nice cook !!

[DTro]

Troutman Thanks.. brushing up on skills to one day attempt your pastrami ribs.

[Skip]

Bread baking day. King Arthur Everyday Whole Grain Bread. Your eyes are not deceiving you...the loaf on the right is a little smaller. Will serve with some soup for supper. I make smaller loaves so we don't eat so much.

[DTro]

Those look fantastic. Big fan of whole grain!

[RichieB]

Did a new biscuit recipe from K.A. Never Fail Biscuits. Haven't had yet. My wife had one with strawberries and whipped cream. Said excellent.

[Skip]

RichieB I just saw that recipe a few days ago. Those look good. I need to try them soon.

[RichieB]

Can't be much easier. Self Rising Flour and Heavy or Whipping Cream and salt to taste. I did about 12 minutes in oven as I made them larger (less biscuits) so a bit longer to bake. I still have not tried. Did Tacos tonight and didn't think it's a match. I might do biscuits and gravy. Haven't had that in years. These seem like they're perfect for that.

[SammyJ]

backed Salmon

[SheilaAnn]

Inspired by…. By….. ack! Can’t remember. But, stuffed bell peppers topped with giardinera. Great combo!! Zero leftovers this round.

[Dr. Pepper]

Those look delicious.
Would that have been my meatball sandwich with Vienna hot giardiniera?

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1145678-show-us-what-you-re-cooking-suwyc-volume-24-winter-2021-2022?p=1159625#post1159625

[SheilaAnn]

Dr. Pepper yup! That said, the pepper is stuffed with a meatball, marinara and steamed rice. Shoulda done a cross section cut 🤣

[texastweeter]

Wild hog ham, potato and corn chowder.

[Dr. Pepper]

Wonderful winter meal! Did you hunt the hog? When I was looking to purchase a thermal scope for controlling the bunnies which spend the early night munching on my wife’s garden, I found advice (& the vendor) from Texans.

[texastweeter]

Dr. Pepper of course. Have a whole cured and smoked ham sealed and in freezer, 2 piglets, 2 injected and dry brined pork shoulders, and another ham that I already sliced. That is in addition to one more turkey, 2 deer, and various fish and small game.

[Andrrr]

One of my favorites! I could dig into that.

[Attjack]

Chicken parm​​​​​​esan