Show Us What You're Cooking! (SUWYC) - Volume 27, Fall / Autumn 2022

[jfmorris]

Well, only cook of the week was originally going to be a flat top cook, but schedule, rain and early darkness drove this cook inside to my wok!

This was "Korean Spicy Chicken" from a recipe I saw in a newsletter/email from Chili Pepper Madness.

My inside seasoning looks like crap, but the wok cooks good, I promise! I had to cook the chicken in 3 batches, so the cook took like 15 minutes rather than the 5 it probably would have on the flat top.



And I served it over some brown rice from the instant pot. Kinda looks like white rice in this pic though...

[Jim White]

Nothing wrong with that wok.

[jfmorris]

CaptainMike I really liked this too. I left out hot red pepper flakes and some of the hot sauce intentionally, and this was just at the border of what SWMBO could tolerate. The gochujang and other ingredients gave it a lot of kick according to her. I can always add more heat on my plate, but if I make it inedible to her, I'm in trouble!

[Michael_in_TX]

I know the exact recipe you used! Really enjoy CPM's stuff. What I did is after grilling, diced up the chicken and placed it on butter lettuce leaves with some thin matchsticks of carrots and a drizzle of a Korean BBQ sauce. Really good.

[holehogg]

Incomplete Cheeseburgers Pic's, had no time to cover the rest of the ground.

[hoovarmin]

Enough photos to get me to drool

[theroc]

Where do we get in line?

[holehogg]

jfmorris yip, it is in the wagon.

[WayneT]

Since CaptainMike told me how to make chili verde the correct way, I've made it one of my favorite dishes to prepare, with variations. This time it's turkey chili verde. I made it once before but with more limited resources at my disposal.


I picked up 2 turkey breasts and 1 thigh/drumstick for added flavor and gave them a little smoke on the Copperhead 5. It only took about 1 1/2 hours to get them to 150F IT.


Meanwhile, back in the kitchen, I improvised with some bacon and prosciutto for the pork fat.


Prepped my poblanos, jalapenos, tomatillos, onion and garlic for broiling.


Blistered and charred the peppers then removed the skins.


Spun everything up in the food processor.


Put it in the CI dutch oven, brought it to a boil then added the turkey back in, baked for 1 1/2 hours then added chopped cilantro. Deliciousness awaits!

This will be served tomorrow when my daughter comes over to visit.

[Allon]

Green chili, who'd a thunk?

It looks really good though! I'm trying to get a mental picture if what it smells like...

[mnavarre]

Muy auténtico. Before swine were introduced to the Americas dish like that would probably been either turkey or venison.

[WayneT]

mnavarre Great tidbit of culinary history there. Thanks for sharing.

[ItsAllGoneToTheDogs]

Hocks desalinated for a day, 2 hours on a rack in the fridge, smoked for 4+ hours, in the fridge for 2 days to let the smoke keep going.

2lbs of beans (2 cups cooked separately), boiled the hocks for an hour while I diced up the onion, carrot, celery, and smoked garlic cloves.

Beans into the pot for 1-3 hours (boil the first 15 min and then simmer), pulled the hocks, got the meat off (debated if I wanted to try to make cracklins from the skin, but decided not to), sautéed onion and garlic, blended up the 2 cups of beans, everything in the pot... simmer for 40 more minutes, and finally add some black pepper, hot sauce and parsley.

[ItsAllGoneToTheDogs]

HotSun the splash of hot sauce takes it over the top.

[bbqLuv]

Do you get those beans because of the Lady on the label?

[ItsAllGoneToTheDogs]

bbqLuv I dunno if it's a lady or a drag queen to be honest, but the beans sure are tasty

[HotSun]

Busy, busy day. The weather will still not cooperate with my outdoor cooking (I don't have a fancy roof like some of you ) and I'm sitting on three fresh chickens that need to be roasted. Sun in the forecast tomorrow, so that should be a busy day.

Today I have made a double batch of chocolate chip scones, prepped some sirloin for cooking later, baked a pumpkin pie, and did a bunch of other prep work. I will not have time to post any of my cooks as I have other commitments, but here are some of the scones (bad lighting, sorry about that, but they were cooling here):

We went through a lot of recipes in our house to find the best chocolate chip scone recipe, and this is it:

https://www.food.com/recipe/chocolate-chip-scones-438604

A lot of the scones will go in the freezer, which will be ready for easy grab-and-go breakfast for the kiddos. They freeze very well.

That's it for now...

[WayneT]

holehogg Yes! Please pm me that recipe. I've never even heard of rusks so that piques my curiosity.

[HotSun]

holehogg , yes, please share. I have some buttermilk in the fridge I need to use soon.

[holehogg]

WayneT HotSun

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/breads/925671-rusk-recipe-for-winter-woes

[Richard Chrz]

It was a busy morning in my kitchen today. Baked 4 loaves, reduced 8 quarts of chicken stock from trimmings from a few whole chickens down to 2.5 quarts of stock, enough sauce for 16 pizzas, cut weighed and put in containers this weeks pizzas, and another batch of hand rolled and cut pasta. pasta is extremely addicting.

[holehogg]

Sir you have great cooking skilz's.

[hoovarmin]

You must have a tremendous amount of will power not to carb out with all that beautiful food sitting right in front of you all the time.

[DTro]

Hope you had time to eat something 😀

[HotSun]

My wife said we had some pancetta that had to go, so I decided to fry it while prepping salad. I tossed some Elote seasoning from Aldi ( SheilaAnn , take note), which was nice, though salty.



This was sooooo good. My DW used it to top her salad, and I just snacked on it. Super salty, but nice and crispy and tasty.

[SammyJ]

Dogs, and toasted buns

[hoovarmin]

Beannie Weenies look tasty

[WayneT]

Just good ol' comfort food, that.

[bbqLuv]

Beans & Weenies, If I remember that has to be for my next camping trip.
Bushes Baked beans, and all beef hotdogs.
I would pair thise with PBR

[HotSun]

I found some sirloin in the freezer, vacuum packed by me, so it must have been a special buy somewhere. I thawed this afternoon, cut into cubes, mixed in my all-purpose beef seasoning/rub, and set on a rack to dry brine for a few hours in the fridge. This was incredibly tender while cutting.






I lightly oiled my CI skillet, as the meat was very lean. I fried to medium, because no came for dinner when called (except my dear son, bless him).


I ate mine with romaine and the ginger dressing I made yesterday. Note the fried pancetta above the greens, just a little extra snack for fun. Beans and rice for the others at the table.

I really should label the freezer stuff better than I do. This was really good meat and I have no clue where I got it. Anyhow, everyone enjoyed the meal. There is pumpkin pie and orange Jello for dessert, but I'll be at a class, so I'll miss that.

And that wraps what I cooked today.

[WayneT]

HotSun You should have your own YouTube channel or a food blog! You are really stretching our collective imaginations and stamina to keep up.

[HotSun]

WayneT , I've thought about it, believe me. I have my hand in too many pots for the moment (literally and figuratively), but I am sure my kids would help produce videos once they are a little older and I train them. We'll see....

[WayneT]

HotSun I would be your first subscriber.

[Attjack]

Today was one of those days. Bathroom sink clogged. Garbage disposal's bearing are shot (the repairman informed me), ice maker must be replaced. I fixed the sink, got a new disposal coming tomorrow that I'll replace, and the ice maker gets fixed next week. Did I mention I hate plumbing? Or that I was covered in sludge before the clean up?

The silver lining was dinner. NY crust, a simple no cook fresh sauce, parmesan reggiano, Korean red pepper powder, fennel salami, slivered almonds, fresh mozzarella. Blackstone oven. Basil from the garden, arugula dressed in olive oil, and more parmesan reggiano. Good pizza in my book.

[DTro]

Top Notch!

[SheilaAnn]

My takeaway is the almonds. Intrigued!

BF detests plumbing with a vengeance! Luckily we got a great local guy. And he lives about 6 blocks away.

[Attjack]

SheilaAnn I was following a recipe from the Ken Forkish book that called for Pine Nuts. I didn't have any so I substituted almond slivers and thought they were really good. Later I tried the same recipe with pine nuts and liked the almonds just as much. So when I threw this pizza together I used them again and once again thought they were really good on the pizza.

[theroc]

Steak and potatoes. Dry-brined and reverse seared strip steaks on the SnS kettle. Served with baked potato and sauteed mushrooms.

[HotSun]

I love those mushrooms! Great technique with the steak, it all looks delish.

[Allon]

Steak , mushrooms and taters... One of my favorites.

[Jerod Broussard]

Cornbread. Jiffy. I let sit for 3-4 minutes and stir lightly before filling cups for maximum crown. They do well in a bowl of milk.

[HotSun]

Jerod Broussard , why do you let it sit before filling? I can guess why, but want your thoughts.

[Jerod Broussard]

HotSun that is what the box says for maximum crown. Jim White WayneT Besides breakfast I might have had one meal a week that wasn't rice and gravy and whatever protein died because of us, and that was Cornbread and milk on Sunday night. Mom was tired of cooking.

[HotSun]

Ha, thanks Jerod Broussard for the reply and the laugh. I thought it might have been to soften the cornmeal. I am trying to get my son to eat cornbread, but he doesn't like the hard texture.

[RonB]

Another steak. A bit overcooked, but still edible. I had a salad before I cooked the steak, and two small yellow potatoes for the starch.

Searing the edges.

[hoovarmin]

Looks good from here

[holehogg]

Spot on.

[bbqLuv]

Looks perfect for my taste, undercooked for mama's

[Whiskeyman53]

Pork chop night. Meathead's Memphis Dust on half with SPG on the other half.

[Jerod Broussard]

Interesting combo!!

[bbqLuv]

Great, did you pair it with PBR, and how about a write-up?
Comparison contrast?

[Richard Chrz]

I had fresh noodles, and the stock was already made with all the chicken bits saved. Then added dried herbs from our garden, also a bit of egg whites for a bit of egg drop soup feel.

[HotSun]

Looks great. The DW was just asking for egg drop soup the other day, now it must happen.

[hoovarmin]

Hearty and delicious on a fall day in WI