Show Us What You're Cooking! (SUWYC) - Volume 28, Winter 2022 - 2023

[theroc]

Getting a head start on Mardi Gras. Shrimp and scallop gumbo.

[SheilaAnn]

I say, gol dang, sir! 👏🏼👏🏼👏🏼♥️♥️♥️🥂🥂🥂🍤🍤🍤

[theroc]

Steve R. - I start with Alton Brown's recipe because of his clever method for making the roux

https://food52.com/recipes/33767-alton-brown-s-shrimp-gumbo

I added scallops and kicked up the spice.

[Finster]

I am so going to try this...
It looks fantastic. And, making the roux in the oven is intriguing

[StrikeBBQ]

Randall Lineback skirt steak and potatoes. Just lightly dusted with Lawry’s, cumin and ancho. Randall Lineback is so flavorable, and skirt steak so beefy, it does not need much seasoning.

[FireMan]

Meat & taters, what more could one ask fer!

[SammyJ]

Hot wings and wings

[Finster]

Pork tenderloin rubbed with Lane's BBQ cubano seasoning..

[WayneT]

Another of Kenji’s recipes.


SV/seared salmon with lemon-dill crème fraiche accompanied by Caesar salad and home made bread. Next time I’ll use an oversized SV bag to make it easier to remove the fillets without breaking them up. 🫤

[SheilaAnn]

I, too, just did a kenji/SE recipe for salmon. Meh. Sitka Keta Salmon with a miso glaze (broiled). Spinach and shiitake inspired by theroc and good old steam rice. I added Togarashi because I love Togarashi in rice.

[SheilaAnn]

WayneT I get the salmon from Sitka salmon shares. Each filet is vacuum sealed separately. Sometimes there are pin bones that I have to remove. Grab a pair of tweezers and pull in the same direction as the bones are in there so as not to destroy the flesh. This salmon is the Keta and is very pale compared to coho, etc.

[mnavarre]

Try that miso marinade on Sablefish, it's amazing. With the salmon I think it's better if you can get some smoke on it, glazing with a Korean BBQ sauce or Banchans' is pretty killer also.

[texastweeter]

+1 on togarashi furikaki is great too!

[FireMan]

A little breakfast on this almost cold, 29, day with Olive in full force. Ahh, what a nice, weird name for a snow storm.
Chorizo, eggs & cowboy coffee.

[DaveD]

I also noticed the harps and the holder there...! If I could magically gain the ability to play another instrument on demand, it would absolutely be harmonica. I love that guitar & harmonica thang.

[grantgallagher]

Love this. Chorizo and eggs is a common sat or sun breakfast for us here. Porter Road has the best loose chorizo ive found anywhere.

[FireMan]

I get my chorizo from a market in Waukesha called Spanos. They make it in house in their meat depart. After this I can not eat any pkg product. This is the real homemade deal.

[JuergenQ]

Young boar, seasoned with sea salt, pepper and venison spice and grilled cheesy potatoes ( bavarian cheese cream called " Obatzda " very local ). BBQ sauce made of bacon, onions, tomato paste, selfmade
mushroom powder Port wine.

[bbqLuv]

We plan to go to Leavenworth in Washington, USA
It is a Bavarian Themed City with wine and beer tasting and of course all kinds of sausage.
Any recommendation?

https://leavenworth.org/

[WayneT]

That sound and looks delicious.

[JuergenQ]

Sorry never been there, but their Menü at Gustav's said Bratwurst, Knackwurst. So I would give it a try. The other one is München-Haus, They have various "bavarian" sausages and imported Bavarian beer from Munich.

[JuergenQ]

Pork tenderloine stuffed with cheese, cream cheese, boiled ham and aspargus (green). Seasoned sea salt
a fresh grounded Pepper.

[WayneT]

Wonderful cook. Nailed that presentation.

[fzxdoc]

What a great way to welcome asparagus season. That looks beautiful. I bet it tasted amazing. Hearty congrats on such a nice cook.

Kathryn

[DaveD]

Wow, that's a very interesting approach! Looks wonderful. And good job including "(green)" to identify which one's the vegetable... some folks around here would never look at one if given the choice!

[skipsdaughter]

Ash Wednesday (no meat) and a blizzard coming in (so working from home) resulted in this Triple Cheese Omelet for lunch today. I'm not usually happy with how my omelets turn out, but this one was pretty okay. Eggs + cottage cheese + cheddar cheese + parmesan cheese.

[barelfly]

Looks great! Looks like a thin omelette folder over a little! Great stuff!

[SammyJ]

Chile Onion Dogs

[bbqLuv]

Now that is a PBR meal if I ever saw one.
Some chips on the side and I am there. 👍

I could almost live in Hor Dogs--35 Super Fun Hot Dog Recipes

https://www.tasteofhome.com/collection/fun-hot-dog-recipes/

[SammyJ]

doritos were there, just not in picture

[barelfly]

I spy mustard! Love a chile dawg with mustard!

[acorgihouse]

Nearly gone before I thought to photo. Grilled Rueben with the pastrami I smoked on Sunday. Rye from local bakery, Swiss in there somewhere, grilled on the Blackstone. Griddles the pastrami till hot, ditto the sauerkraut, and some homemade semblance of Thousand Island. Totally messy, but totally worth it.

[fzxdoc]

Karen, acorgihouse , have you tried making Spinaker 's steak and cheese sandwiches on your Blackstone? Here's the link.

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/sandwich-recipes/989696-spinaker-s-steak-and-cheese-samies#post989696

I can just imagine how good a Cubano is on your Blackstone. No wonder it's a hit along with the Reuben.

Kathryn

[acorgihouse]

Kathryn, no I haven't tried Spinaker 's steak and cheese, going to look at it now. Sounds great. Cubanos are Tampa tradition, and they are great on the Blackstone. I am actually in charge of bringing the pork next Friday, we have a "training day" meaning paperwork and goofing off at work, and are having our "March birthdays" party. It's Cubanos, so I have a pork butt marinating in the fridge now, and will smoke tomorrow. When it rains it pours. I have an old standby citrus marinade 1/2

[acorgihouse]

marinade, but am using the one SheilaAnn has in the pork recipes here (the one that has rum, which I never considered before), so will report back.

[Jfrosty27]

Well this mess is a recipe from BBQPitBoys.com call sausage stuffed pork tenderloin. It looked a whole lot better in their video. It was very tasty though.

pork tenderloin butterflied lengthwise and stuffed with precooked breakfast sausages, (think Brown & Serve type), a slice of bacon, and shredded cheese. Panko bread crumbs added to the top near the end. Roasted to 145-150 IT. I had planned to do it in the Recteq but the weather went to crap so I needed to do it in the kitchen oven. Like I said, very tasty. It just looks like hell. I’ll do it again next time in the smoker. If nothing else it will add some color to make it more appealing.

[fzxdoc]

...continued...Might have to wrap the tenderloins in string if I don't foil them and cook like the BBQPBs did.

I really like the flavors they have, I just want the bacon cooked better and the tenderloins browned on the outside. This will be a fun recipe to play with.

K.

[Allon]

@fzxdoc

I would change who gets to eat it...

😇

[Jfrosty27]

fzxdoc yes I would change it to the way you described!! Thanks for the insights.

[Richard Chrz]

Pan seared salmon

[SheilaAnn]

Richard Chrz looks like mixed sweet peppers and scallions? Beautiful.

[Draznnl]

Fantastic photo.

[DaveD]

Now there is a plate that *pops*. Looks wonderful!

[skipsdaughter]

No work today so steak and eggs and goat cheese for lunch for me.

[Michael_in_TX]

Goat cheese and steak, yum yum!

[fzxdoc]

You sure make some yummy lunches.

K.