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Baked some butternuts and seared some salmon-
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Sliced Pork with Chives from Kenji Lopez-Alt's cookbook The Wok, page 90
Sort of. I don't have green and yellow Chinese chives so I used green onions. I also decided to add some sliced jalapenos and green bell peppers. Garnished with some fresh chives. Turned out great!
There is rice under there, just can't see it.
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I received a request from my girls for Italian sausage w/ peppers and onions since I haven’t done them in a while.
I checked the freezer and I’m out of the stuff I got from the local locker so we settled for Jimmy Dean ( a bit boring with the sweet peppers and onions but not bad) made into patties and served as burgers on the last of the Keizer rolls I had.
I use a ratio of 1 large bell pepper per link ( or patty now) so I did 6 peppers, 2 med white onions, 1.5 sticks of butter and 3 cloves chopped garlic ( the jar kind) cooked down till nice and loose but not mushy.
These turned out real well and my fam was pretty pleased. First time I’ve done the Italian as a burger but won’t be the last!
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Instead of muddying the SUWYC waters with all my pix, I have a dedicated topic for my 14th anniversary meal here , for anyone who is interested.Comment
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WayneT
he does! It’s fairly mild but a nice flavor. Feta? My fam digs the feta so I’ll try it next time. Thanks for the tip.
It is a bit of prep but so worth the work. My daughter was showing me the proper knife skills she’s learned so we had a bunch of fun doing it together.Last edited by CHNeal; September 28, 2022, 04:28 AM.Comment
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I have been working on my Nashville Hot Sandwich. Or as I have renamed it JR's Sota HOT Chicken Sandwich.
It is a variation that adds a little more sweet, keeps the heat and for sure fills the belly! Man do I love having a deep fryer! Nothing compares when making something like this.
Sabrina and I crushed these last night......needless to say......I am heading out for a run to burn off the brioche bun! (poor photos but she was too hungry after a 12 hour shift in the NICU at the Children's Hospital downtown.)
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I decided to fire up my offset smoker. Skipped the smash burgers this time, knocked out a few smoked burgers instead. Ain't nothing wrong with them if you ask me :-)
Using 100% oak wood, and a few slices of aged cheddar, plus some chopped spring onion.
Perhaps not the prettiest burger, but I was hungry. The brioche bun was a good match.
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It's gotten brisk in Minnesota and I've been craving chili lately, so last night while we were sleeping, this Triple Meat Chili was cooking in the crockpot. I can't wait to get home from work tonight to eat it! Leftover pot roast, hamburger, and some stew meat all in one. Tomatoes, and no beans. Although my usual go-to at this time of year is roasted vegetable chili
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Today was my first cook with the new ThermoPro TempSpike. I actually bought two and wanted to use them both for live comparison.
So I did a stuffed boneless pork loin. I butterflied it. Then seasoned what would be the inside with SPOG, mushroom powder, and dried Italian herb blend. Then sliced black olives, thinly sliced prosciutto, and sliced provolone cheese. I rolled it up tight, laid a slice of bacon on each quarter axis, and tied it. Then seasoned the outside as before. I put a TempSpike in each end.
The next stop was the Weber kettle with rotisserie. I tossed a couple chunks of hickory on the coals for smoke. But I think I used too many coals and had a hard time keeping my ambient temps down in the 350 range. It wanted to run around 375-400 and cooked really fast as a result. But no matter. We just had an earlier than usual dinner. It was delish.
The TempSpikes worked as advertised and expected. The two probes were within a couple degrees of eack other on the IT. Ambient temps were different because I dumped the coals unevenly from the starter chimney into the Weber coal baskets. 🙄🤦 Range was great. I monitored inside from my LazyBoy. 👍.
All in all, I’m very happy with the new TempSpikes. Particularly the range. My original gen Meater is ridiculously short ranged at only about 8 feet.Comment
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Nothing special, just some smoked only strips heavily coated in meatheads red meat rub (odd discovery, all the spicy spice must have been at the bottom of the jar) and some microwave cooked baby trees coated with some Red Robin seasoned salt.
Also time to resharpen the pairing knife I use as a steak knife.
(I did have the smoker running for about 4 hours before this cook, but y'all will have to wait til tomorrow for that)
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A quick and easy Thai Basil Chicken. With the last of our Garden Basil this year.
Cooked on my Favorite Carbon Steel Pan.
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A little Dijon, Panko Crusted Pork Chops, Baked Sweet Potato, Steamed Artichoke and Homemade Applesauce.
Weber 22 with SnS.
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