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

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    Skip cooked outside, but it was 11F here, wind-chill -5, so I cooked inside. T-bone, locally sourced from Lau Farms, processed by Doc's Country Meats. No idea if it would be choice, prime or what, but it was great. With oven cooked carrots and potatoes.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Grilling ‘Local’. Nice!

    Did a seafood cook tonight. I was at Costco today and couldn’t pass up grabbing some catfish and lobster tails. Tried to run out the door without paying but a security guard caught me. I woulda made it but I tripped over her walker.

    Anyway, I had 2 lobster tails, hot boiled shrimp and fried catfish. Great change of pace cooking inside, and I didn’t have to brave our 45* temps.

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    • Panhead John
      Panhead John commented
      Editing a comment
      texastweeter Not only did I get her number, she’s here now. 😍 I’m fixing her walker.

      DTro I sprinkled a little Paprika on the lobster tail, it’s ok but I wouldn’t do it again, just naked next time. Catfish was Louisiana Brands Fish Fry Mix, mixed with some Tony’s. That’s my favorite fish fry mix.
      Last edited by Panhead John; March 12, 2022, 06:43 PM.

    • BradNorthGA
      BradNorthGA commented
      Editing a comment
      Oh man, that seafood plate is looking GOOD...

    • tamidw
      tamidw commented
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      Yum!

    Just Winging It Tonight.....


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    • tbob4
      tbob4 commented
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      Looks fantastic

    • DTro
      DTro commented
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      Nice!

    • Santamarina
      Santamarina commented
      Editing a comment
      Looks killer. I love wings.

    Lemon rosemary chicken with new potatoes and brussel sprouts.

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    • texastweeter
      texastweeter commented
      Editing a comment
      Great way to make the humble yard bird fancy pants dining.

    • Attjack
      Attjack commented
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      texastweeter I just tossed everything on a sheet pan for that one.

    Sitka's Dominican-style coconut cod stew.

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    You know what time it is…. BEC WC
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    • Spinaker
      Spinaker commented
      Editing a comment
      Sweet mother

    • tbob4
      tbob4 commented
      Editing a comment
      What Spinaker said!

    • texastweeter
      texastweeter commented
      Editing a comment
      One of the 31 flavors?

    We may have posted this before, but this is today's batch. Oh yes, its delicious.

    "Better than take out Hot and Sour Soup"

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    • texastweeter
      texastweeter commented
      Editing a comment
      I was scared at first there was a rack of ribs in there.

    • painter
      painter commented
      Editing a comment
      Hot and Sour is one of my favorites and I've made it many times. I like the suggestion of using mixed seafood--gotta give that a try.

    • WillTravelForFood
      WillTravelForFood commented
      Editing a comment
      painter the bag of shrimp, mussels, calamari from Trader Joe’s is a decent option for this. Just defrost, heat, and add what you need at serving time so it doesn’t overcook.

      Most home cooked soups tend to be standard chicken, turkey, pea, ham based… so having this H&S in your arsenal adds some extra dimension. Plus, gives you a reason to have a bottle of black vinegar in the pantry.

    While I've been recovering from my surgery last week (all going great!), my lovely bride has been really treating me well. Here's a couple of highlights.

    Fried chicken thighs, corn on the cob, green salad.
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    Cheese & green onion scramble with from-scratch bagels.
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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Hope you're doing well with the recovery phase. Spouses come in really handy for nursing duties when needed, as you have found. To have one that cooks delicious meals also--well, you've hit the jackpot.

      Feel better soon.

      Kathryn

    • DaveD
      DaveD commented
      Editing a comment
      Thanks Kathryn! I'm doing great. And you are absolutely right, I sure did hit the jackpot with my wife, in every way

    Made low carb stuffed peppers tonight.

    I first riced a head of cauliflower with my food processor with the shredding disc.

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    Next I added some garlic, onions and diced green peppers to a bit of vegetable oil.

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    Once they got aromatic I added one pound of 96 - 4 ground beef.

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    While browning the hamburger I par cooked the green peppers in some salted boiling water.

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    Once the beef was browned I added about 3 oz. of tomato paste and cooked it into the beef a bit.

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    Once the paste was incorporated I moved the mixture to the one side of the pan and added in the riced cauliflower.

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    Mixed everything together with about 2/3 of a big can of tomato sauce.

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    Once fully mixed I filled the green peppers and topped them with the balance of the tomato sauce.

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    Baked them for about 45 minutes at 350.

    Served them with grated Parmesan cheese and sour cream.

    Sorry no pictures of the finished plate.

    We have been trying to eat less carbs so we’ve been using a lot of cauliflower.

    These were really good. The cauliflower brought a completely different flavor profile to the dish. I knew we weren’t eating rice but I didn’t care.

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    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Those look delicious! Thanks for showing the process.

    • DaveD
      DaveD commented
      Editing a comment
      Excellent play-by-play!

    Simple 5 pound Mary's organic chicken. 400F for 1 1/4 hours using Meater thermometer. Finished when lowest meat temp was 165F; some parts up to 180, but everything juicy and tender.
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      I didn’t take a lot of pictures. But my mom was finally able to make it down to NC for the first time in 2 years and brought down a few packs of wild venison ribs. Half got Clint’s coffee rub from the venison recipe on the site. The other half got a 50/50 rub of Memphis dust and big bad beef rub. All got KC Classic sauce about 30 minutes before they were done. Smoked at 225 for about 2.5 hours.
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        Honey garlic glazed chicken thighs with roasted broccoli and carrots, with a kale/Brussels salad on the side

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Nice photos with great colors.

        45 day dry aged (Umai bag) ribeye from the January Creekstone deal. It was great but don't really see any benefit in going over 30 days. Cooked reverse sear on my PK-O and some compound butter on top while it rested.

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        • texastweeter
          texastweeter commented
          Editing a comment
          I'm a 55-60 day fellow myself.

        • Troutman
          Troutman commented
          Editing a comment
          Gotta agree with you 58limited I dislike anything over 30 days.

        Got a Chuck Roast from a recent Porter Road order, wasn't sure what to do with it at first. Went with making pulled beef. Caramelized some onions and made sandwiches out of it. So good!
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        • Caffeine88
          Caffeine88 commented
          Editing a comment
          Oh man... That is great. I've got an Akaushi chuck in the freezer I've been pondering... This looks like a great way to go

        • DTro
          DTro commented
          Editing a comment
          Just came home from the store with a chukie and after seeing this, I put the beef stew recipe back in the folder!

        • bunky2021
          bunky2021 commented
          Editing a comment
          Have never been a chuck roast fan. But this post may very well change my mind!

        Pizza night again. I'm getting addicted to this thing. Cant wait to do some steaks or seafood in it.
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