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

[Old Glory]

Was my Daughter's 21st birthday. She asked for BBQ. Cooked up four racks of St. Louis Ribs and a Pork Butt. Gave her a bottle of Ace of Spades to celebrate.





Pulled Pork



Mac N' Cheese


The Birthday Girl

[RichieB]

Nice cook happy birthday and nice sweatshirt. My daughter and her husband are grads. Now that she's of age tell her to drop in at Stackers, next to Antonio's. My S.I.L is owner. And there is McMurphys too which he's a managing partner.

[Old Glory]

Thanks guys and gals! My wife is the baker and she made that awesome cake.

Kathryn she spells her name the same way as you. No we don't even try to pretend she has never had a drink before...LOL.

[Dr. Pepper]

Congratulations! It's always a treat to meet the family.

[klflowers]

My dr has been on me about my eating habits so I tried something new this morning. Quinoa oatmeal. I hate the texture of real oatmeal, so when I saw this from Giada De Laurentiis I figured what the heck. I used raspberries, strawberries, pomegranate seeds, and pineapple with some chopped almonds. I even used the almond milk. And the real maple syrup. I will probably leave the almond off next time or use some shaved ones, the chopped almonds with the pomegranate seeds made it too crunchy. Maybe I will become a health nut… Nah

https://www.foodnetwork.com/recipes/giada-de-laurentiis/warm-quinoa-oatmeal-12178464

[Old Glory]

Looks tasty and healthy!

I like steel cut oats better than regular rolled oats. I Make them in an Instant Pot.

[klflowers]

Old Glory it was surprisingly good. I’ll try the steel cut oats. I really hate the regular Quaker Oats stuff.

[jfmorris]

You've just not tried the RIGHT oatmeal recipe. This is my favorite way to eat it:

https://www.foodnetwork.com/recipes/ree-drummond/brown-sugar-oatmeal-cookies-2524886

[holehogg]

Reverse sear sirloin. Thin piece on left for SWMBO. Served with grilled courgette, potato wedges and mushroom sauce.
Slightly overcooked (more to medium side than rare)





Our beef has very little marbling but still very tasty.

[jfmorris]

Interesting looking beef. To me, the pink color is more like fresh pork than the red I usually see with beef, and its about the leanest I've seen. Must be due to a different diet for the cows down there on the bottom side of the world...

The real trick as always is cooking it to the satisfaction of SWMBO.

[holehogg]

jfmorris my not to extensive research on our beef and why it differs from USA is mainly attributed to 3 main reasons (there are others). Natural grazing land, breed and slaughter age.

[Michael_in_TX]

I give you a breakfast sandwich experiment. Cracker Barrel had something similar to this a ways back. This is a toasted English muffin, "buttered" with mayonnaise, topped with scrambled eggs, a slice of colby-jack cheese, and a tomato slice. It's really good.

I wanted this to be fast, so I experimented with microwaving the eggs. I was totally skeptical, but they turned out fantastic.....better than when I typically cook them in a pan! Light, fluffy, and creamy! I was utterly surprised. I scrambled two eggs with a tbl of milk, some salt and pepper, and placed the bowl in the microwave for 40 seconds. It was about 1/2 cooked. I swirled the uncooked eggs around and spooned them on top of the cooked part. I then did another 20 seconds and it was 90% there. I did a final 5 seconds and it was perfect.

I did encounter two structural problems. The bowel made the eggs a bit larger than I needed them, so they hung over the edge of the muffin by a significant amount. Also, mayo makes things very slippery, so it was really hard to keep the egg patty in the muffin! (The egg patty never fell apart itself.) I need to find a bowl with a smaller "base" and perhaps try only using one egg. Maybe only placing mayo on the top half -- not touching the egg -- would help.

That colby-jack cheese does melt so well, though. Yum.

[Joey877]

Cooking eggs like this is one of the few reasons I keep a microwave in the house. We use the air fryer for most re-heating, but "scrambled" eggs in the microwave are very good. Pro tip - add one slice of american cheese "product" per two eggs. The splash of milk is also very important. I have found that when cooking one or two eggs, only cook for 15 seconds at a time and stir in between. If cooking more than two, cook at 30 seconds and stir in between.

[RonB]

You could buy an egg ring ( https://smile.amazon.com/s?k=egg+rin...ref=nb_sb_noss )
or a microwave egg cooker ( https://smile.amazon.com/s?k=microwa..._sb_ss_sc_1_13 )

They do come in different sizes though...

[Sid P]

If the size of the eggs was the only problem caused by the bowel, you got off easy . Nice cook!

[FireMan]

Nice lunch. I went to the stupor market fer some red peppers & avacados. I don’t go much cuz my freezers are full so I need very little in the shopping Dept. Could not resist a trip by the budget bin & aye matey looket what we find but Mahi Mahi, argh! I paid under 8 dabloons fer juss under 1lb of fish. Got the old Griz out to handle em.

[Dr. Pepper]

That looks delicious.

[Spinaker]

Chili Con Carne. I use Meathead Recipe for Chili Con Carne my base but I always add whatever I have left over in the fridge. Ya know, odds and ends. I smoke it the first day, then chill it out in the MN winter, then reheat the next day and then serve it on the third day after heating it up with coals down at the sauna. This is always a big hit after a few rounds in the sauna and cold dip in the spring.

As far as meat is concerned this time around I have.....

KBQ'd brisket, Pork Belly, Brats, Cajun Sausage and some beef rib bones. I always double this recipe cause I usually add about 4 X the amount of meat that the recipe calls for. I love adding some Wagyu tallow to this as well.

[Spinaker]

Thanks! holehogg

[FireMan]

Yumpin yimminy! Dang, a whole pot of 4X the meat. I’ve got to look up this con carne recipe. 👍

[Spinaker]

Look at link above! (Red Text) FireMan

[DTro]

Country style spare ribs cooked Malcolm Reed style, smoked, braised, and seared. Photo taken just after smoking. Below some super messy jalapeño poppers.

With the leftover rib meat, cooked up some red beans and rice using Meathead's recipe.

[holehogg]

Poppers look awesome.

[Spinaker]

Stick to yo bones!

[SammyJ]

when the 1/2 pork loin is not square, slice it up for Faux Shake and Bake

[troymeister]

My rendition of Pequod's Pizza. A well known Chicago Deep Dish Pizza joint. They are known for having caramelized cheese around the crust. I couldn't show slices because as I was slicing, they disappeared. This was a sausage and mushroom pizza. Troutman and SheilaAnn are familiar.

[troymeister]

Dr. Pepper Yes. Roosevelt Rd. is certainly not what it used to be. My brother still lives there.

[jhoskins]

wowowowowowowow

[Sid P]

Damn, that looks amazing. I really need to make it over there.

[troymeister]

Some Porcini Mushroom Ravioli, Homemade Meat Sauce, Grilled Romain Salad. Delish!

[troymeister]

Last but not least. Homemade Chicken Mole Tacos...A bit time consuming and tedious, but worth the effort.

[Dr. Pepper]

Someone’s been busy!

[troymeister]

This was over a few days. I was behind in posting...

[Spinaker]

Looks great, Troy.

[Richard Chrz]

Garlic parmesan shrimp, with sesame oil, oregano and thyme.

[Michael_in_TX]

Sesame oil with oregano and thyme? Interesting.

[Richard Chrz]

Michael_in_TX I’m fairly new to the world of trying different oils, I am pretty in love with sesame oil right now. I also just got a lb of really good dried oregano that is super aromatic right now, so I am using it everywhere. Lol! thyme, well I love it!

[SheilaAnn]

Richard Chrz looks good and an interesting combo. I love thyme as well. Died some on the dehydrate setting on the bougie toaster oven. Kitchen still smells great after 2 days!

[Jim White]

Chicken stir-fry tonight. Who knew that you can treat rainbow chard just like bok choy? Turned out great and colorful!

[DaveD]

There was precisely enough leftover chuckie from Saturday's smoke to make a mess o'nachos for two. Scoops filled with pulled chuck, shredded cheese, some some of our Hatch green chile stash (we get a box in the fall and roast 'em on the gasser), served with some salsa and sour cream. This was an Aussie grass-fed cut from Crowdcow, loaded with great beefy flavor. Nachos were *chef's kiss*

[troymeister]

Finally for tonight's meal: Korean Style Wings, Tempura Green Beans, Roasted Sweet Potato.

[jfmorris]

That's what I'm talking about! I love me a good wing, and Korean style are among the best.

[FireMan]

Excellent!