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

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    Made up some of Troutman's Texas Red.
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    Pulled the lid off o stir it and there were Rancho Gordo Mayocoba beans in there! What the.......wait that's how I like it, so whats ya goin a do about it?
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    Thanks Troutman great stuff! Click image for larger version

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    • Troutman
      Troutman commented
      Editing a comment
      Works for me….beans or not !!!

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Regarding the beans…. Ain’t mad at ya! Looks fantastic!

    Had some fun today in the kitchen. Did a lot of little things that led up to quite the finale.

    Pan Roasted Chicken, carrots and potatoes served with a demi-glace. Chicken was great but the Demi-glace was phenomenal!

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    And for dessert - a first for me, in trying as well as making

    Raspberry Soufflé with a fresh raspberry coulis -

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    • Dr. Pepper
      Dr. Pepper commented
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      The rise in your soufflés is impressive!

    • barelfly
      barelfly commented
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      Dr. Pepper - thank you! I always enjoy making things like this, seeing the final output. The three of us were in the kitchen watching through the oven window to see if they would rise. Happy they turned out, just needed 30-60 seconds longer cook I think.

    Still recovering from the big windstorm Friday so needed something simple. Made a one-pan Peruvian chicken with roasted cauliflower and sweet potato. Hit the spot after a day of clean-up.

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    • theroc
      theroc commented
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      SheilaAnn - While we were lucky an had no serious damage to our house, many large 100+ year old trees in the neighborhood came down and did major damage to homes and cars, and blocked streets.

    • TripleB
      TripleB commented
      Editing a comment
      Drove over to the Altadena CC today for a blood drive. Lots of cut up trees on the ground. Looked mostly like pine or cedar. We took it a bit hard over here in La Crescenta. Neighbor lost a large pine.

    • theroc
      theroc commented
      Editing a comment
      TripleB - it looks to us like most of the very large downed trees were pine or cedar (deodars). Haven't seen any oaks down or natives down. We did lose the top of a desert willow, but the tree stayed firmly in the ground. Quite a few houses in our area sustained serious damage from the downed trees.

    First cook with the sous vide. Pork loin for 4 hours at 140 and straight to the ice bath. Smoked until 140 i.t. with Memphis dust. This is the way to do it my friends!!
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      Something to eat during Chiefs and Bills game... WOW, what a game that was. I'm hoping to see rematch of the 2020 super bowl with 49ers and Chiefs (49ers 20, Chiefs 31 ); GO NINERS !

      Chipolte wings... sous vide, then seasoned, floured, and deep fried... these were really fine!

      First two pics are after sous vide, seasoning, and flouring...

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      Comment


      • Richard Chrz
        Richard Chrz commented
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        Yes please!

      • SammyJ
        SammyJ commented
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        Please share the sous vide time. I can see prepping a bunch

      • treesmacker
        treesmacker commented
        Editing a comment
        SammyJ I sous vide for 2 1/2 hours at 145F, then seasoned and floured, then deep fried for 3 minutes at 375F in canola oil. https://www.cravethegood.com/sous-vide-chicken-wings/ Season with dry rub, dust with AP flour (I added some corn starch), rest in fridge for about 1/2 hour, deep fry. https://www.youtube.com/watch?v=nFA0ipo450U
        Kinda a combination of the two links embedded here, except I used seasonings I prefer. Enjoy! GO NINERS!
        Last edited by treesmacker; January 25, 2022, 12:30 PM.

      Had these deep in the freezer, the last of my Iberico Pork Ribs from Spain. For those not familiar with these animals, they're the free range hogs from the Iberian Peninsula known famously for gorging on acorns in the fall months. Their meat is super delicious and the fat they produce is different from our domestic pigs. It's a monounsaturated fat, a lot more oily and very similar to Wagyu beef fat. Makes for superior tasting meat. Biggest downside, as you can see, is they are quite thin but again very tasty with a great mouth feel.

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      Oh yea and had to wash them down with a little bit of this swill ......
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      Last edited by Troutman; January 25, 2022, 08:19 AM.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Dr. Pepper of course serving size always has to take into account your sides, but with a potato and some corn, I was happy with 4 of those ribs. So a rack should feed 2-3 people easily, 4 may be pushing it. I always error on the conservative side, I want left overs !!

      • TripleB
        TripleB commented
        Editing a comment
        Great vineyard. Napa took a beating over the last few years from forest fires. Ribs look great, but That Cab is the star of the show.

      • Troutman
        Troutman commented
        Editing a comment
        Thanks TripleB , it was a hell of a simple but tasty dinner and the cab was excellent.

      I am a pig.
      You might ask why (besides my surname)
      I make one of these every third day for self indulgence.
      Made this pm and eating a second slice since pic was taken.

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      ​​​​​​​



      ​​​​​​​

      Comment


      • DaveD
        DaveD commented
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        The middle of one hell of a giant Oreo cookie?

      • SheilaAnn
        SheilaAnn commented
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        @holehogg

        Cheesecake?

      • holehogg
        holehogg commented
        Editing a comment
        RonB Dr. Pepper IFindZeroBadCooks
        DaveD SheilaAnn
        Liking the imagination but sorry to disappoint, it's just a simple yoghurt and condensed milk fridge tart.

      Burger night.

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      Last edited by Richard Chrz; January 24, 2022, 07:20 PM.

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      • DaveD
        DaveD commented
        Editing a comment
        How in the heck can you get that thing in your mouth! Yowza.

      • Draznnl
        Draznnl commented
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        We had burger night at our house last night too. They didn't look anything like that. Richard, you never cease to amaze.

      • TripleB
        TripleB commented
        Editing a comment
        Oh baby…. That is one beautiful burger.

      Went to the Myron Mixon bbq school back in November. Really liked the rib recipe and finally got a chance to try it for myself at home.

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      After 4 hours, ready to sauce.

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      Finished product. Wife said they were the best ribs I’ve ever made, and I agreed whole heartedly. Just hope it’s a little warmer next time I make these ribs, but even with the temps around 0 here in MN, everyday is a great day to bbq.

      Comment


      • Michael_in_TX
        Michael_in_TX commented
        Editing a comment
        That sauce tacked up beautifully!

      • Skip
        Skip commented
        Editing a comment
        Good job Fellow Minnesotan! Don't let the weather stop you.

      With the pork steak discussion lately, I decide to pick some up, and mixed up the techniques. I used Henrik 's KC Royale to season the pork steaks, followed the How to BBQ Right method, sped up because these were only about 0.75 inches thick - took about 10 minutes on each side, then 15 minutes wrapped with butter and honey, then I brushed with the spicy vinegar dip from Stephen Raichlen's Monroe County style pork steak recipe, prior to a quick sear down on the upper charcoal grate in the SNS Kamado.

      Started off getting a chimney of B&B Hickory lump going...

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      Couldn't quite fit 5 of these on that upper rack - put one up front where it wasn't directly over the coals, and swapped it with another one later in the cook.

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      Got a little smoke rolling in the pavilion where I do my winter grilling...

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      After unwrapping and brushing with the spicy vinegar dip, I seared them one by one down on the charcoal grate...

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      Finished product....

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      And finally, plated with a salad. My pork steak went swimming in the pot of spicy vinegar sauce! SWMBO's just had a little brushing with it.

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      These were SWMBO approved, and will be in the rotation. They were tender but crispy around the edges, temped out around 200F, and was a distinctly different use for a pork butt. And at $7.01 for 5 pork steaks (4 pounds) it was economical to boot.
      Last edited by jfmorris; January 24, 2022, 08:16 PM.

      Comment


      • Old Glory
        Old Glory commented
        Editing a comment
        Looks so tasty!

      • Henrik
        Henrik commented
        Editing a comment
        Nice! Pork steaks is super tasty!!

      • Spinaker
        Spinaker commented
        Editing a comment
        One of the most underrated cuts. Looks great!

      Quick, simple, and generally healthy (after that Detroit pizza last night): sesame oil and soy sauce marinated tuna steak with black eyed peas.

      Marinated the steak in equal parts toasted sesame oil, avocado oil, and low sodium soy sauce for one hour. Got a cast iron skillet to 500 degrees and seared for about two minutes a side. Done.

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      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        BTW, my Rancho Gordo bean order (>$60 worth so I could get free shipping!) has been stuck in an Auburn WA FedEx distribution center for almost a week. No delivery date as of tonight. In the order are my black-eyed-peas.

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Hate when that happens, Dr. Pepper . Hope the beans bust through the backlog of packages at that distribution center soon and get to you.

        Kathryn

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        fzxdoc FedEx says they will deliver today! Yeah! Posole, here we come. ( barelfly )

      Enchiladas.

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        Family requested teriyaki chicken and noodles. Grilled chicken on gasser and cooked noodles and veggies on flattop.

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        • DTro
          DTro commented
          Editing a comment
          Yum!

        Quick steak and potatoes tonight. Dry-brined Creekstone farms strip steak and rib-eye. Grilled hit and fast on the Weber gasser. Sauteed mushrooms.

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        • Spinaker
          Spinaker commented
          Editing a comment
          Fantastic

        • Michael_in_TX
          Michael_in_TX commented
          Editing a comment
          That looks so tasty!

        • Troutman
          Troutman commented
          Editing a comment
          I don’t care what they say, I still think grill grate marks are sexy! As far as the meals concern throw in some corn on the cob and you have my last meal on earth right there on that plate👍👍

        I've been wanting to make barelfly 's Trevor for carne adovada since he posted it, and this week I finally did it. The actual cook was rushed and I learned some things about peppers and bitterness, but it turned out well. A bit too strong of flavors for us when eaten by itself.

        However, leftovers in a huevos rancheros dish with bacon and air fried potatoes? Wow, these were amazing. I had probably 2 1/2 plates of this.

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        • barelfly
          barelfly commented
          Editing a comment
          Oh man! This is the first thing I looked at to start my morning! And now….I want me some huevos!!!!

          Excellent! So glad you enjoyed them! Makes me smile!

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