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

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    Open face Focaccia with a poached egg.
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    Comment


    • SammyJ
      SammyJ commented
      Editing a comment
      Seems to be a shortage off eggs! Looks awesome!

    • tbob4
      tbob4 commented
      Editing a comment
      Smack, that looks good

    • Michael_in_TX
      Michael_in_TX commented
      Editing a comment
      I am uncomfortably romantically attracted to this post.

    I made Vortex wings tonight - plain and teriyaki. Trying to eat a bit healthier.

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    • RonB
      RonB commented
      Editing a comment
      Richard Chrz - I had a decent sized asparagus plot years ago, but first the moles dug tunnels looking for the earthworms in my highly improved soil, (heaven for earthworms), and the voles used the tunnels to get to the asparagus roots which killed the plants.

    • tbob4
      tbob4 commented
      Editing a comment
      I have issues with ‘dem varmints

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Well that is a bummer. We have voles here as well. Which always brought bull snakes in our area,once voles, moles, were all eaten the big bull snakes would leave our property

    Butter-garlic-rosemary shrimp!!!

    Grind or chop the leaves of two rosemary stalks and add to a pot of melted butter (one stick). Add a copious/ridiculous amount of garlic (3 tbl?) to the pot as well. Let simmer to meld the flavors.

    While that simmers, arrange 14 or so shrimp in a baking or foil dish. Season with Old Bay or your favorite seafood seasoning. Then pour the garlic-rosemary-butter mixture over the shrimp. Add two rosemary stalks on top.

    Cook at 275 F for 20 minutes (I did this on my pellet grill). You are looking for the shrimp to be 120-125 F.

    Pile some steamed broccoli in the middle of a plate. Arrange the cooked shrimp around it, drizzling on some of the butter mixture.

    Eat and enjoy.

    Save the remaining butter mixture for a later use, remembering to boil it before using as it was in contact with raw shrimp.

    Here is what it looks like prior to baking....

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    And here is the finished dish. (There really is some broccoli in there!)

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    Comment


    • SheilaAnn
      SheilaAnn commented
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      So do you own stock in a shrimp company or something? 💕🤣💕🤣

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Looks and sounds delicious. I'd be serving with a side of fettucini with some sort of lemony sauce. Thanks for the recipe!

      Kathryn

    • tamidw
      tamidw commented
      Editing a comment
      Sounds yummy!

    Did another thick cut pork chop tonight, with a side of cabbage and 2 jalapeño poppers. Added some browned hamburger meat to the cabbage and a little onion. Turned out pretty dang tasty, especially the chops.

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    Last edited by Panhead John; March 10, 2022, 09:31 PM.

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    • Wedunne
      Wedunne commented
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      Looks tasty. The cabbage and ground beef looks a lot like what we use to stuff beerocks.

    • Attjack
      Attjack commented
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      I did an Asian style cabbage and ground beef stir fry last week. Everyone thought it was good.

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Those chops look like a perfect 140 F. Nice

    I grilled my last 2 pork chops from my sister's farm tonight. These were thick, tasty, bone-in chops that I marinated in soy sauce, worcestershire, brown sugar, garlic, and dijon. I've used this marinade in the past and it's always delivered: https://www.recipetineats.com/a-grea...ontainer-22712

    The carrots were sauteed in butter and brown sugar.

    I made a vinaigrette with olive oil, lemon juice and zest, sugar, apple cider vinegar, and poppy seeds to dress the salad which had cosmic crisp apple, dried cherries, crumbled feta, and pecans.


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    • Attjack
      Attjack commented
      Editing a comment
      Panhead John I got those plates at goodwill for the outdoor kitchen. They aren't all from the same maker but it's a common design so I've been building the set as I find more. This is the cabbage recipe: https://www.budgetbytes.com/beef-cabbage-stir-fry/

    • DTro
      DTro commented
      Editing a comment
      Nice pics. My taste buds just exploded!

    • Attjack
      Attjack commented
      Editing a comment
      Caffeine88 You're right, the salad was a great compliment to the meal. If I hadn't had open feta I probably would have used goat cheese. But the feta actually worked well.

    Stayed indoors today and decided to go for something practically Italian: Tuna Puttanesca with Fresh Fettuccine.

    First, some onions and shrooms

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    Then red bell pepper and a little garlic

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    Kalamata olives and capers were next

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    Followed by crushed San Marzano tomatoes, fresh basil, and plenty of Merlot

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    In went a can of good Italian tuna in olive oil for a lengthy simmer

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    Freshly made fettuccine ready for a three minute boil

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    I must admit, it wasn’t bad at all

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    Last edited by MBMorgan; March 10, 2022, 11:43 PM.

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Can I commission you to join the Italian Classics Series ??

    • tbob4
      tbob4 commented
      Editing a comment
      Talent! Puts my mac and cheese to shame. Really nice photos.

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      My favorite food group!

    So I saw this cucumber roll on the inter webs and was intrigued. There is a reason I am not a sushi chef. 🤣
    salmon, cream cheese and avocado. Took the other half of the cucumber and just layered like cheese and crackers.

    stressed me out so much, I made a poke bowl and supplemented with potstickers. Poke bowl not shown. It was about 4 bites left.

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    Last edited by SheilaAnn; March 10, 2022, 11:55 PM. Reason: Full disclosure: those are Trader Joe’s potstickers. My dirty secret and guilty pleasure.

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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      MBMorgan you’re so cute that you call me youngster 😀

    • MBMorgan
      MBMorgan commented
      Editing a comment
      … or so old 😎

    • texastweeter
      texastweeter commented
      Editing a comment
      I'll have a takeout order for 6 pls.

    Man! I love my convection oven. 400 for about an hour nails it every time. I haven’t even thought about going outside. Making me lazy. Salt, pepper and fennel pollen. So good.

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    • DTro
      DTro commented
      Editing a comment
      Good stuff!

    • texastweeter
      texastweeter commented
      Editing a comment
      Love chicken skin from my convection oven.

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    Balsamic glazed, applewood smoked salmon with a strawberry, mango pico-de-gallo salad.

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    • MBMorgan
      MBMorgan commented
      Editing a comment
      Pretty … and pretty awesome, troutdude …

    • Attjack
      Attjack commented
      Editing a comment
      You got some slate to plate? Looks good.

    • Troutman
      Troutman commented
      Editing a comment
      Attjack You can call me slate plate, but don't call me Johnson !!!

    Cooking Jamaican jerk chicken this past week, I adapted this recipe for a spatchcocked bird: https://www.tastingtable.com/686123/...cipe-brigaide/

    The chicken was good, but being the jerk that I am, I didn't get the hair-raising capsaicin burn I expected. Next time, reduce the dry spices, bump up the pepper and add some rum.

    The bird was placed on a Bronco at 250º. I used a couple of chunks of oak for smoke. After an hour, I opened the vents and cooked around 340º until it reached done.
    The pineapple (yum) received a dash of cinnamon and a splash of Grand Marnier. I repeatedly turned the sticks in the juice and left them to soak for a couple of hours. They were roasted on the Bronco, with the lid open, allowing for temps of approximately 400º -425º. -All served over brown rice, not pictured, with a couple of tablespoons of black beans and fresh mint leaves mixed in.
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    • RonB
      RonB commented
      Editing a comment
      Great lookin' chicken.

    • tbob4
      tbob4 commented
      Editing a comment
      You sure drink beer slowly! Great looking cook

    • Troutman
      Troutman commented
      Editing a comment
      I like the pineapple, I’m going to "borrow" that 👍

    Bacon Burgers tonight

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    • texastweeter
      texastweeter commented
      Editing a comment
      Think ill do those tonight. Lookin good

    Just made some Shrimp & Corn Chowder for dinner. Doesn’t matter that it’s 70° outside. This is good stuff!
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    • tbob4
      tbob4 commented
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      Doesn’t matter the temp outside - it’s Friday! Chowder day!

    • Troutman
      Troutman commented
      Editing a comment
      Heavy cream I hope 👍

    • ofelles
      ofelles commented
      Editing a comment
      @troutman
      what else could I use?

    Chuckie!
    Attached Files

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    • Mike-Sid
      Mike-Sid commented
      Editing a comment
      Looks yummy! I'm doing my 1st chuck roast Sunday, any tips?

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    13* above and breezy in southern Minnesota but still warm enough to make Shrimp Stir Fry on the BGE. Yum!

    Comment


    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Looks delicious!

    • DTro
      DTro commented
      Editing a comment
      Nice, what kind of noodles do you use?

    • Skip
      Skip commented
      Editing a comment
      Thank you @D Tro . I used Stir Fry Rice Noodles, boiled ahead of time of course. Nothing special about them...just from the grocery store.

    Fired up the Blaze gasser last night for a quick meal of swordfish and jerk shrimp with blistered green beans and garlic. Used Seafood Magic on the swordfish and Badia jerk seasoning on the shrimp. Cooked the green beans on a Lodge CI skillet on the grate. The swordfish was the best I've ever had, purchased from Wild Fork.
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    Last edited by Hulagn1971; March 11, 2022, 07:17 PM.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      I agree with Troutman beautiful cook, and beautifully documented.

    • DTro
      DTro commented
      Editing a comment
      Nice cook. Does that Badia have a good kick?

    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      DTro no kick at all but excellent flavor.

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