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

[WayneT]

Here’s something I haven’t made in years.


Welsh Rarebit.

Every time I make it I think of my mom, who taught me how, and, Gomer Pyle, USMC, and the episode where he says “gluttony, gluttony, gluttony”, when he repeatedly indulges in this dish at the same restaurant.

I cooked this up on my new induction cooktop and it was the bomb. You can dial in either a power or temperature setting and watch the magic. The best thing about it is the immediate response to changes in the settings, and I mean immediate! Going from a full, rolling boil to a simmer in seconds is a winner.

[Michael_in_TX]

The only reason I know what this is, is that during the 1980s the orange Lea and Perins bottle has a recipe for it on the back.

[HotSun]

Mm-eye-oh-mm-eye-oh-mm-eye....great job WayneT ! My dad bought me an induction cooktop for my birthday, but that was at the beginning of outdoor cooking season here, so I haven't used it much. You've inspired me and it seems like now is the time, so thanks!

[HotSun]

I just got rarebit dishes on eBay earlier this year, gotta use them for this....

[DTro]

My Alabama white sauce chicken looked like it went through hell, but the Mrs. said it was the best bird I have ever made.
It slow-cooked over an oak fire-pit until lowering the Santa Maria grill attachment to sear the skin. The spatchcocked bird fell apart as I flipped it. This bird was never dry brined but marinated in the sauce for 2 hours. It was also never frozen. It was very moist. 9 out of 10 times, I am using a chicken from the freezer.

The Brussels sprouts got a mock cast-iron hei (hehe). Dinner was plated with some white beans cooked in herbs and stock

[DesertRaider]

Looks good, and the addition of the Brussels Sprouts is a nice touch as well.

[gboss]

Great photos!

[Jim White]

It’s my granddaughter’s third birthday. Throwback cake decorations to my childhood. And, as discussed over in Jokes, no candles!

[holehogg]

Best wishes and happy birthday to the granddaughter.

[Bogy]

Happy Birthday to your granddaughter! The promise of grandchildren are the only reason all my kids made it to adulthood!

[Clawbear57]

Happy 3rd birthday😀.

[shify]

Smoked Texas chili. Had the PBC going for some ribs and has some extra space so threw on a chuck roast for about 90 minutes and then broadly continued with my Texas chili recipe using the Instant Pot, skipping the searing phase - cubed the chuck roast and then continued with the rest of recipe (https://pitmaster.amazingribs.com/fo...hod#post601970 )

Thickened with a bit of masa harina and served with some shredded cheese

[shify]

Jim White - not if you forget you had them in your pantry until you sat down!!!

[Michael_in_TX]

YES.

[HotSun]

Perfect!

[holehogg]

Hit-and-run.
Curried eggs on bread.

[Clawbear57]

What is the sauce looks good.

[holehogg]

DTro I have not but sure sounds like a plan.
Clawbear57 very basic curry sauce.

[hoovarmin]

That looks delicious my friend

[texastweeter]

Quick steak night

[troymeister]

Pork Ragú using Pork Neck and Ground Veal over Light, Fluffy Gnocchis. Steamed Artichoke with Insalata al Vinaigrette. Pork Neck Meat if you never had it, is a like a tender, soft, almost out of body experience.

[troymeister]

WayneT You won’t be disappointed.

[hoovarmin]

I would imagine in the Chicago area you have access to many products, like pork neck, that we just don't see down here. Great looking plate as usual.

[troymeister]

hoovarmin My Italian buddy who lives in Crystal River says you can get them at Publix. You might have to ask for them or maybe place an order though.

[Michael_in_TX]

I just made the best fried rice of my life! And also it was the easiest fried rice of my life. Even relatively healthy!

First stage three things: carrots, salmon, and the rest of the stuff.

Take about half a carrot and dice it as small as safely possible (as you'll need it to cook/soften quickly). For the salmon, take a fillet, remove the skin, and cut it into 1" cubes. For the rest-of-the-stuff, in a bowl, combine two eggs, a cup of pre-cooked rice (those microwavable Minute Rice things), a tablespoon of neutral oil, and a tablespoon of tempura sauce.

(Now, I cheated here a bit as I had some leftover tempura sauce from some takeout. Tempura sauce is three-parts dashi -- Japanese soup base, and very easy to make by steeping some benito flakes -- one part soy sauce, one part mirin, and a dash of sugar.)

Mix everything in the bowl together at set aside.

In a hot pan with some oil, get some color on the salmon cubes, turning ever 30 seconds or so. Once they have a crust, they'll be at 125 F or so which is perfect., remembering that the smaller cubes will cook faster. Remove from pan. Add the rest-of-the-stuff right into the pan, and stir constantly.

It will look like you have way too much liquid, but as the eggs scramble and coat the rice, it will reduce down extremely quickly. When the steam starts to cease (2 minutes or so), add the carrots in and stir until they are softened. Then add the salmon back in and plate up.

I garnished with the remainder of some Korean spicy pickles I had, plus sesame seeds, and furikake.

I wish I had taken photos of the prep, but I didn't think this would turn out all that great, but it was amazing. The secret is that sauce....it's umami and just a little sweet. Mirin and soy sauce is a wonderful combination.

Will be making this again for sure!

[HotSun]

Great work, and thanks for the detailed write-up!

[CHNeal]

Jerked bone-in-chop w/ sweet potato steak fries

These big beauties went 3 days in my latest attempt at jerk seasoning and olive oil. ( still looking for a keeper jerk seasoning).
The Potatoes got coated with olive oil, ground ginger, cinnamon and brown sugar.

Chops get reverse seared, steak fries pre-seared.
Only cooked two chops as I was told my favorite daughter wouldn’t be stoping by, I cooked enough of her favorite sweet potatoes because I knew better and the wife could never eat that whole chop!

I cooked these on my daughters Master Touch to confirm I’m a 26 guy now, yep it’s pretty certain.

[CHNeal]

@WayneT

Thank you I have his book but am ashamed to say Ive never even read thru it. I have a decent collection of BBQ ? Grill specific cookbooks I just never get around to spending time with. I must change this.

[hoovarmin]

pre searing the SPF is a great idea. I've always wanted to serve these, but par boiling and finishing off on the grill usually resulted in them tearing apart. Gotta give this way a go. But did you say 5 minutes direct over those hot coals? How does that not turn them black?

[CHNeal]

@hoovarmin
You must keep stirring them or they will. I just use my thongs and keep them moving until I see the colors I want evenly distributed thru the pile and then move them over. Usually takes 5 -6 mins. Never tried it on the SNS so that mat very well be too hot.

[Panhead John]

Somehow, I just managed to pull off the best stir fry that I’ve personally ever done, Andouille sausage and shrimp on the griddle. My previous experience with stir frys has always been beef, chicken and/or shrimp. I had some Andouille Sausage in the freezer and plenty of shrimp, thought I’d give that combination a go. Glad I tried it! I’d never used sausage in a stir fry before. Went to Kroger for a few things and damnit if they weren’t out of bok choy! I substituted asparagus for the bok choy.

The Andouille Sausage I used was Kroger’s store brand called Private Selection. I wasn’t expecting much, but damn, it was pretty flavorful and really good. The veggies were green bell pepper, asparagus, Campari tomatoes, green onions, mushrooms, yellow onion, and a jalapeño pepper. I used some Hokkien Stir Fry Noodles. I’ll definitely be doing this more often. Sauced it at the end of the cook with sesame oil and soy sauce, plated with chili paste.

[Allon]

Nice job! I like the bowl too...

[hoovarmin]

Bro, this is top notch on every level, including the photos. Nailed it.

[Panhead John]

Thanks! hoovarmin tamidw Allon

[DesertRaider]

Decided to do a cook last night because the forecast for the next week ain't so good.

Started with some ribs I picked up. Got them prepped with mustard and then my rub, then on to the smoker.

A little later, actually a lot later I added a couple of pork loins.

Those are for another show, but, it's the only photo I have of the ribs wrapped. And this time I did a few things different.
Instead of following the "2-2-1" method, I went by temps. Wrapped the ribs when they hit 155F, left them wrapped until they hit 190F, then added a Marionberry BBQ sauce. Typically I don't use sauce, leave it just with the rub, but, this one was pretty tasty and didn't take away from the pork flavor.

Nice smoke ring, nothing dry, a really good cook. And the bonus was it's Ribs
edit:changed a word so things made more sense.

[DesertRaider]

Allon It was/is. The bbq sauce is one I'll have to keep around. Still going mostly dry, but, special occasions.

[hoovarmin]

Final plating looks really great.

[DesertRaider]

hoovarmin Thanks. I'm not so sure, because at that point I was hungry and wanted to eat After taking the shot my thought was I need to work on my plating look. But, compliments will override my thoughts.

[Clawbear57]

I haven't tried ribs yet . looks good.😀

[hoovarmin]

What are you waiting for, Clawbear57 ? Let's go!

[Clawbear57]

Been 😴💤💤.will have to get on it lol.

[hoovarmin]

Clawbear57 I know a bunch of folks who'd be happy to walk with you through the process 😉

[mnavarre]

Mie goring with shrimps and XO sauce and a fried egg, If you haven't made Kenji's pepperoni XO sauce from The Wok you totally should, and if you can get dried shrimps you should put them in it. It's godamm fantastic.



Also, I have a new garden friend. I call him Hugo.

[WayneT]

Dried shrimp? That's a new one on me. Looks fantastic.

Nice garden spider pet you have there. Wish they'd come around in the summer and eat their weight in mosquitos.

[HotSun]

WayneT , if you have an Asian market near you, just ask them. It is a pretty common ingredient in area.

[mnavarre]

WayneT Just to be clear, the dried shrimp was in the XO sauce, the shrimps in the noods were regular ol' frozen shrimps. The dried shrimps are easy to find at asian or Mexican markets.

[Richard Chrz]

While waiting on fermentation this morning, I decided to take a second lesson in chocolate.

I think I am going to start working on adding smoke at some point. Likely start with a smoked sea salt.

[Richard Chrz]

Bogy, I will likely keep this very small, like giving some out as treats or small gift box to my customers at Christmas. I do not a have a license for my cooking either. Baking bread and my pizza kits fall under the “cottage industry” level. My bbq does not, and I would rather continue doing that, than having fun with chocolate getting me in trouble. I have several customers that are restaurant owners or work in the city, but, the candy shops seem to have the possibility of protesting.

[Bogy]

Richard Chrz They could probably stayed under the radar if they had made the chocolate at home and sold it from home, but they were using the restaurant to make it and sell it. Which no longer was licensed or inspected. The Health Inspector got them. OTOH, a few years someone got a church near me in a lot of trouble because someone turned them in for making salads etc. for funeral lunches and bringing it to church. Which is what 98% of churches do. But officially, it should all be made on site.

[hoovarmin]

OMG Bogy reading about some Karen going after people making salads for for grieving folks at a church inspires me to pray some imprecatory psalms.

[Ernest]

Knock knock!!!

[SheilaAnn]

Ernest hey hey!

[hoovarmin]

Thanks for reminding me how much I suck, LOL. Welcome back.

[Ernest]

hoovarmin HAHAHA