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

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    Dinner tonite was boneless, skinless chicken breasts and thighs with some stir fry veggies on the grill grates on the Weber Genesis. The good thing about DST, and some beautiful weather, is that I could sit out on the patio to cook tonight.

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    • tbob4
      tbob4 commented
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      Looks great

    • fzxdoc
      fzxdoc commented
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      You're ramping up for summertime cooking nicely. Grate use of the GGs (see what I did there?).

      Kathryn

    Beer Brats on the Weber Kettle! Cooked onions & peppers in dark beer, a healthy drizzle of olive oil and 1/2 stick of butter for 30 min at 325°, then added brats to the mixture and brought the IT of the brats up to 160°. Seared off ensuring the IT hit at least 165°. DELICIOUS. Recipe at
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    • holehogg
      holehogg commented
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      Does look good.

    • SheilaAnn
      SheilaAnn commented
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      Nice! If my plans fall into place, I’m doing brats this week,too

    • Alan Brice
      Alan Brice commented
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      I am going to endeavor to make that my go to brat recipie fr now on. Left or made overs will be chili.

    Steak salad with Thai vinaigrette and spicy apple-mango salad.

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    • tbob4
      tbob4 commented
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      Really pretty

    • Troutman
      Troutman commented
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      Good looking meal.

    • Attjack
      Attjack commented
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      She requested steak salad and had bought mango so credit goes to my girlfriend for this one.

    I turned a leftover pork shop and rice into some tasty stir fry. The wife wanted spicy and orangey, so I added a ton of red pepper, zested a blood orange, then squeezed the juice into some of Recipe Tin's all purpose stir fry sauce. The aromatics were garlic, ginger, shallot, and about half the zest in the first batch of oil to crisp up the pork. The broccoli was a good combo. I was worried the orange zest would burn - nope, it was excellent. The only thing burnt was my mouth, since I finally got the spice level right for her!
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    • Panhead John
      Panhead John commented
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      Looks great 88!…..What’s a pork shop? Kinda like a pig farm?

    • Caffeine88
      Caffeine88 commented
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      Panhead John It's close, but more like what you do at the ladies clothing store. Ya know - spend the afternoon out on a 'shop' and the leftovers of said 'shop' are what you wear to your next costume party. In this case, the pork "shop" was a run to the grocery shop and.... Never mind. Too complicated.🤣🤣

    • tbob4
      tbob4 commented
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      While the photos were nice, the description was what made this pop out to me. It was one of those where I could smell it as you described it. Great job

    These pages are full of great food

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      It’s Pi day so I baked a pie. This one is a lemon cream cheese

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      • SheilaAnn
        SheilaAnn commented
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        Your piping work is stunning!

      • holehogg
        holehogg commented
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        Did you know 3.14% of all Pi's are lemon cream cheese. Love it.

      • Dr. Pepper
        Dr. Pepper commented
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        Hm, a Greek pi or the Hebrew Chai? 🤔

      Italian Classics - The Series - Veal Rollatini Marsala

      Veal Rollatini is an interesting dish, not only because it's delicious, but because of the name. Veal, chicken or eggplant rollatini dishes are common on the menus of Italian-American restaurants. As the word rollatini might imply, these dishes consist of the main ingredient stuffed and rolled up. However, if you look in an Italian dictionary the word rollatini is nowhere to be found. The correct term is involtini, so in Italy a dish made in this style might be called Veal Involtini a la Marsala (or something of that nature).

      I’m not sure where the term rollatini originated. Perhaps, some early Italian-American chef thought the name would be more intuitive to American diners. Or it could be dialect from a specific area in Italy. Regardless, while living in the small suburb of Seabrook, Texas back in the 1970s (many of you might remember the legend of HJ Leggie and my chicken recipe), I used to frequent Mario’s Flying Pizza. One of the pizza cooks was also fairly accomplished at a variety of Italian dishes like spaghetti, lasagna and even some veal and chicken dishes. One in particular, Veal Rollatini Marsala became an instant favorite of mine. The velvety smooth, slightly sweet wine sauce and the tender veal really resonated with me.

      Since that time, I’ve come up with a slightly different version whereby I roll thin veal scaloppini with Prosciutto de Parma and Fontina cheese which is then braised in a classic marsala wine sauce. It’s a fairly fast and easy recipe which hits way above its weight class. The sauce can be combined with a number of chicken, beef, veal, even eggplant dishes which I hope to share soon. Enjoy one of Troutman's favorite Italians, Veal Rollatini Marsala!!

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      • tbob4
        tbob4 commented
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        Gosh damn that is delicious. As I noted on Caffeine88 ‘s post above, the description makes the dish.

      • Caffeine88
        Caffeine88 commented
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        Holy.. Wuthe... I mean..... what they ALL said!!

      • tamidw
        tamidw commented
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        Your marsala sauce looks wonderful. Whole dish does! Although I am no mushroom fan, I would make it just as you did because my husband loves them and I'd work on getting sauce w/o mushrooms. Love the flavor they impart, just not them.

      These chicken and sausage shish-kabobs were marinated in dijon, olive oil, rosemary, and a splash of beer before being hung over a couple of chunks of oak and charcoal. They cooked at around 290º until the chicken probed 160º. Then put on the plate with barley, crispy iceberg, and a drizzle of hot honey.
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      • Troutman
        Troutman commented
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        WOW, look at that first photo....outstanding!!

      • tbob4
        tbob4 commented
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        This page is knocking my socks off

      • DTro
        DTro commented
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        Troutman Yes, the kabobs were out standing on the table 😀 -Thanks amigo!
        tbob4 Agreed, lots of GOOD on these pages!

      1PM: Chicken in fridge dry brine, Alabama White sauce made.

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      2:30 PM, paint chicken with Alabama White Sauce, dust with Holy VooDoo rub

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      And back in the fridge until 4pm
      Loaded in my YS640S at 350F


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      Brush on more Alabama White Sause every 30 minutes.

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      Ready for dinner!


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      • tbob4
        tbob4 commented
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        Beautiful

      • DTro
        DTro commented
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        That chicken looks delicious. I like the Bama sauce. I tried to make it once. I probably had a mediocre recipe and / or not all the ingredient. It turned out okay. Can you recommend a recipe to do it right?

      • SammyJ
        SammyJ commented
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        2 Cups Dukes, 1/2 Cup Apple Cider Vinegar, 1/4 Cup fine grind black pepper, and 1 TSP Cayenne pepper

      First cook from The Wok. Still haven’t scratched the surface in reading this book but a quick flip through identified a recipe for Ants Climbing a Tree. Not only did I have all ingredients on hand but it is also one of my favorites from back in the day that I rarely see in Chinese restaurants

      A very easy dish to make, less than 20 min all in and most of that is waiting for the noodles to soften in hot water. Very happy with the dish.

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      • ofelles
        ofelles commented
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        Holy C#@%

      • FireMan
        FireMan commented
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        Masterful! 👍

      • DTro
        DTro commented
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        Looks really good! Alligash, noddles, Kenji book, can't go wrong with that.

      Smoked chicken pot pie
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      • DTro
        DTro commented
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        Good, good and awesome...

      • holehogg
        holehogg commented
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        Lovely pie's and sure even more delish. Don't know if those are individual pie's or big ones, irrespective of still eat both.

      • texastweeter
        texastweeter commented
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        holehogg full size pies.

      ​​​First time ever doing and having chicken fried steak. Full disclosure chicken steak was from O.S. I just fried it and made a cream sauce. All done on much neglected gasser this winter. Need to work on that sauce. Taste good texture not so much. Too thick.

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      • DaveD
        DaveD commented
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        Oh, I'm very familiar with chicken fried steak, having lived in TX for many years. The wording just seemed to imply it was a piece of chicken... "full disclosure chicken steak was from..." Hence my curiosity!

      • texastweeter
        texastweeter commented
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        Love chicken fried steak. Serve it with mashed potatoes, a roll, and green beans.

      • RichieB
        RichieB commented
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        texastweeter, a lot of recipes had mashed potato as as a side. Just too lazy this evening to mash it up.

      Here is the recipe from the app…..can’t find my printed one.

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      • texastweeter
        texastweeter commented
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        Sub butter or bacon grease for the oil, heavy with the pepper. How i do it.

      • SheilaAnn
        SheilaAnn commented
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        texastweeter are we twins separated at birth? 🤣

      • tamidw
        tamidw commented
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        Similar to what I do as well, normally add just a hint of pepper flakes to my country gravy to give a bit of a kick!

      Just another burger on the Blackstone. I should have probably waited for another page. This one is knocking my socks off.
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      • ofelles
        ofelles commented
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        Right...........just another burger

      • FireMan
        FireMan commented
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        ofelles , my sediments exactly, just another burger. 🌋

      • DTro
        DTro commented
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        That looks super good!

      Gotta admit, I’m missing the good old days of microwave cooking. I’m really gettin tired of all the grilling, smoking and BBQ..blah, blah, blah. I think it’s time for everyone to get back to our culinary roots where it all started…an electrical device that cooks food from the inside and bombards our food with microwaves. Even sounds tasty!

      Tonight I was longing for a good old fashioned microwaved filet mignon and lobster tail. I did a front sear on the steak while cooking the lobster tail at the same time. I nuked them for 5 minutes on high to create a really good sear on the steak, as well as the perfect IT for the tail. Turned out as one of my best meals in a long time.

      I STARTED WITH A RECIPE FROM MY BIBLE

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      THIS IS WHERE THE MAGIC HAPPENS
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      ACTUAL UNTOUCHED PHOTO OF THE FRONT SEAR IN ACTION
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      Oops, how did this get in here?
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      Last edited by Panhead John; March 15, 2022, 08:36 PM.

      Comment


      • DTro
        DTro commented
        Editing a comment
        Panhead John Steak, potato, and tail- beautiful! Curious, does there happen to be a pink setting on your MW? No matter what button I push, mine cooks gray...

      • tamidw
        tamidw commented
        Editing a comment
        You must have one of those new-fangled microwaves that puts a good sear and crust on meats! I must go out and find one. Is that in your line of cookware?

      • Panhead John
        Panhead John commented
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        Working on it Tami……

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