Corned beef, cabbage, and red potatoes. I picked up some high quality corned beef from the grocery store. Froze some for future pastramis. Cooked it in the crock pot with some cabbage. I almost never use my crock pot but I was working today and still wanted corned beef. When I got home I took enough water out to boil the potatoes. Came out really tasty.
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Great meal today compliments of my better half "Hop-A-Long". Happy St. Patrick's Day!!
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cboss made shepherd's pie w/ ground lamb and a parsnip top.
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I make my living as a professor, and this week is our school's spring break so I've been off work. What to do with a whole week off work? Why not smoke some ribs on a Thursday!
Yes, it's also true that I'm making dino ribs this Saturday to honor the memory of Mr. Bones, but that's okay because I consider pork ribs and beef ribs to be entirely different foods
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Yup, why not Wibs!Comment
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Started to make some eggs fer a noon breakfast. Well, one thing led to another. I chopped some red pepper & some white onion thinkin, hey, I’ll mix it in with the eggs & do some garlic & ginger & cook it up in the wok, yessir. I did have some book Chou so that will make it official Chinese like, cept I did have some taco meat I had made out of venison & a little beef, throw in some Wisconsin mushrooms and we have a true East meets South West meets North, well, a geographically mixed up delight topped with a sauce my neighbor from India gave me. A tasteful explosion.Comment
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Pasta alla Gricia from Sasha Marx, Serious Eats
This recipe is all about emulsification of rendered guanciali fat with starch water. 80% of the cooking of the pasta is done in the pan with rendered fat.
Pointers I've learned from making this a few times:
1. Do not over-salt the pasta water. You end up adding almost all of it to the dish, so it can easily be over salted. And, when you stir in the pecorino romano at the end, that adds sufficient extra salt.
2. I pulled the pasta out of the boiling water at 5 minutes, but what normally would take an additional 8-9 minutes to complete the cooking (these were Calamarata Pasta from Rustichella d'Abruzzo) takes about 20 additional minutes as you continually stir the pasta and add more starchy cooking water until done. The noodles are not submerged, so you stir, stir, stir.
3. On last night's cook, I had the heat up too high under the guanciali lardons. You can see the dark color, vs the SE photos. Still tasty, but.
4. While the recipe doesn't call for parsley, I think it helps counter the intense umami brownness of the dish.
5. Take your lipitor. And, not a dish for frequent rotation, due to the richness.
Accompanied by smoked jalapeño/wild boar sausages from Trout Lake Grocery (WA), fired broccoli with lemon, greek salad.
Note the unctuous emulsified sauce. I neglected to take photos of the raw guanciali.
Finally, credit to Troutman for the progressive close-up technique! ðŸ˜
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Dr. Pepper, well, now that I've seen what they are SUPPOSED to look like, I'll still eat yours. -
SheilaAnn I know you're a professional in the kitchen. But, be prepared to stir for much longer than the usual time to cook whatever pasta you are making. Also, this is not for a fresh pasta, only a dried pasta. And, you will use up lots of starchy pasta water. Using the 350 gms dried pasta, and 3 quarts water, I start with 3 cups, not the 2 the recipe suggests, and next time I might start with 4 cups since I end up using at least that much.
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Last edited by Dr. Pepper; March 18, 2022, 01:28 PM.Comment
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Yesterday I ended up having dinner at my folks house, along with this little leprechaun, who is now literally running everywhere! This was at my house right before heading off to great grandma's house:
So what did we have for dinner for literally 4 generations of the Morris clan under one roof on a week night (my parents, wife and myself, daughter and her husband, and the grand daughter)? Chicken! Which my dad brined overnight, and I helped him cook up on his Weber Spirit.
My 79 year old dad checking on the chicken (he let me pronounce when it was done, since I am the acknowledged thermometer freak in the family who has been known to carry my Thermapen to other folks houses):
It was a mix of leg quarters and half chickens, and I split the leg quarters off from the breast quarters for serving:
All in all VERY good chicken, and has me pondering doing a wet brine myself. I forget the ratio, but something like a half cup of kosher salt to 1 gallon water.Comment
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Long hard day called for easy eat.
Shop bought sliced bread. Used 1 inner slice and one end crust.
Hot and fast in toaster selected medium doneness. Thick smear of butter, coating from end to end. Layered with sliced tomatoes. Seasoned with salt and lots of pepper.
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Garlic Shrimp Stir Fry
I had forgot how much fun cooking in a WOK. Even an electric one
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On my own for a few days while my lovely bride makes her first visit to see her parents & sister since The Before Time. Happened to have an odd-sock strip steak in the freezer from lo! these many months ago, perfect opportunity to eat that up. Simple steak & baked tater dinner - and only half the tater at that, because it was one mondo honker, lemmetellya. Dry-brined the strip overnight, reverse sear on the Weber Spirit + GrillGrates. Overshot my target by several degrees, but the steak was still absolutely delicious in the flavor department, great grass-fed note, and plenty toothsome enough despite the overshoot. Paired it with a King Coal Cabernet/Syrah blend (75/25) from Stoneridge Vineyard out of Washington state. Good but not great.
Coolest spot on the cool side...
Flipped about halfway through:
Somehow I failed to take a photo while the steak was on the flat grates for searing...!
Last edited by DaveD; March 18, 2022, 05:53 PM.Comment
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The Cubano.
I've never been to Florida but decided to give this somewhat elaborate sandwich a go.
My girlfriend made the bread by making a poolish overnight and baked the rolls today. Meanwhile I smoked a pork shoulder overnight and a couple days ago I had smoked the ham. I sauced the pulled pork with orange juice, lime juice, olive oil, garlic cloves, oregano, cumin, cilantro, red onion and salt and pepper.
I retrieved the Griddler from deep storage and heated it to medium.
I picked up 2 Swiss cheese options and we tasted them and sliced the better one. I decided to include Genoa salami and thinly sliced dill pickles. The sandwiches were assembled. The Griddler was buttered, and the sandwiches were pressed.
The result was very tasty. However, when it comes to long form sandwiches, I'm going to give the nod to the Reubens I've made in the past. I would love to taste authentic versions of both someday.
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Making Reubens tomorrow with pastrami. After dinner I'm gonna go get one of those gizmos! -
texastweeter I was pretty happy to make use of the Griddler since it had been a long time. Will you use the flat side? -
It has a flat side?!?! Wonder if best buy carries them.
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Last edited by theroc; March 18, 2022, 09:27 PM.Comment
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