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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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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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.
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Lemon rosemary chicken with new potatoes and brussel sprouts.
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Great way to make the humble yard bird fancy pants dining. -
texastweeter I just tossed everything on a sheet pan for that one.
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Sitka's Dominican-style coconut cod stew.
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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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I was scared at first there was a rack of ribs in there. -
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.
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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.
Cheese & green onion scramble with from-scratch bagels.
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Made low carb stuffed peppers tonight.
I first riced a head of cauliflower with my food processor with the shredding disc.
Next I added some garlic, onions and diced green peppers to a bit of vegetable oil.
Once they got aromatic I added one pound of 96 - 4 ground beef.
While browning the hamburger I par cooked the green peppers in some salted boiling water.
Once the beef was browned I added about 3 oz. of tomato paste and cooked it into the beef a bit.
Once the paste was incorporated I moved the mixture to the one side of the pan and added in the riced cauliflower.
Mixed everything together with about 2/3 of a big can of tomato sauce.
Once fully mixed I filled the green peppers and topped them with the balance of the tomato sauce.
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.Comment
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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.Attached FilesComment
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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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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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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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Pizza night again. I'm getting addicted to this thing. Cant wait to do some steaks or seafood in it.
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