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

[ofelles]

Have not made risotto is quite a while.






Chicken breast and Cremini mushroom risotto

[Allon]

Sweet

[WayneT]

Despite having not made it in a while, you haven’t lost your mojo. Looks delicious.

[ssandy_561]

If crisping up bacon in the microwave and hard boiling eggs in the air fryer counts as cooking then a Turkey Cobb Salad.



From left to right:
Avocado
Egg
Cubed Deli Turkey
Tomato
Blue Cheese Crumbles
Bacon
All served over finely chopped greens with the first chives out of my garden this year sprinkled over the top then dressed with a home made red wine vinaigrette.

[SheilaAnn]

I love a good Cobb salad. And since I am a bleu cheese junkie, I usually get bleu cheese dressing.

[texastweeter]

Can never have too much blue cheese. Maytag, or stilton please. SheilaAnn

[Clawbear57]

I'm with SheilaAnn and texastweeter I'll take a little salad with bleu cheese. Nice salad.

[WayneT]

When my wife and I were in Italy, one of the most unexpected culinary pleasures were the Autogrills along the Autostrade, the Italian counterpart to our interstate highways. These are not your ordinary, run-of-the-mill roadside, fast-food joints so you’ll never see them on Diners, Drive-Ins and Dives, regardless of how (in)famous Guy Fieri is. In appearance, some are akin to the Oases found along the toll roads around Chicago, but that’s where the similarities end. The Autogrills are like nothing I’ve ever seen along the interstates when when it comes to food and drink offerings. It’s mostly sandwiches and espresso drinks but they are all made fresh daily or on demand with fresh ingredients.




This was the inspiration for what I’ll call an Italian Farmer’s Breakfast Sandwich or Caprese Sandwich.


Home-made sun-dried tomato and onion focaccia, medium scrambled egg, crispy prosciutto, tomato, mozzarella, basil and just a small amount of herbed evoo. And served with an obligatory cappuccino.

[Bogy]

It wouldn't take much to surpass the cuisine found at the Chicago Oases. The only thing they have going for them is the novelty of watching the vehicles go under you. But the sandwich looks great.

[gboss]

Coin operated turnstiles for the bathrooms?

[WayneT]

gboss I don’t recall those but I may not have needed a nature break at the time we stopped. I think we stopped at an A22 Autostrada Autogrill because we were headed to Verona from Siena.

[Andrrr]

Nothing special but it sure was good.

[barelfly]

That’s a good looking bird!

[Richard Chrz]

Looks fantastic

[Andrrr]

Thanks all. I really need to be more strategic where I probe with the thermopen so I don't create holes where the juices can come out and wash away the seasoning on the skin. Minor details but I gotta keep up with everyone else!

[Elton's BBQ]

Bone in porkloin..

[WayneT]

Michael_in_TX OK, I’ll bite. Why did you give up pork loin?

[Michael_in_TX]

WayneT It just always ends up lackluster for me, even when I stuff it. I do have a pork pamplona I do from time to time that I like.

[Smoke n Beers]

Sorry I'm late to the party, but that is Awesome!

[SammyJ]

I do love BBQ Hot Wings

[SammyJ]

Guys, just to clear the air, these are pre-cooked and seasoned in a bag at BJ’s. All I do is throw them on the pit boss, cook them, and we eat.

If that’s whispering, I’ll take it!

[WayneT]

What’s not to love…

[Smoke n Beers]

HOT WINGS! One of my all time favorites!!!!!

[WayneT]

SV/Sear prime ribeye.

After a 2 hour spa appointment at 134F, this 1 lb 10 oz hunk o’ meat underwent a Maillard reaction treatment on the Weber gasser at about 515F. Needless to say, my wife and I split this steak. Accompanied by duck fat potatoes, Caesar salad and rosemary-Parmesan focaccia.

[Clawbear57]

WayneT guess who's coming to dinner my brother?

[Elton's BBQ]

Oh yes.. Looks really good!

[Panhead John]

Damn Wayne! Beautiful young man!

[Allon]

Reverse seared two ribeye like I've done a hundred times...

They look good and taste fine but not great. It's Choice Angus.


It has to be the meat. Everything. Everything was the same...

[Elton's BBQ]

Looks really good Allon

[WayneT]

Yep, you can perfectly replicate every step a thousand times but occasionally something just doesn’t cooperate. Probably the beef in your instance. Looks great though.

[tmaan235]

Wet beef? Too much moisture to remove before high temps can do a fine sear?

[RichieB]

When you are too lazy and want something wholesome and will warm your innards, this clam chowder does it. I had braciole lined up (leftover) just couldn't muster up the appetite.

[texastweeter]

Always a hit at my house

[WayneT]

Clam chowder is comfort food for me. Nicely done.

[tmaan235]

Ham and potato soup is mine.
Have you published your recipe? Very interesting, love any form of seafood

[Panhead John]

I did my first flap steak cook tonight and thanks for the suggestions I got from some of y’all yesterday on how to cook it. As most recommended, I did it hot and fast with my SNS kettle. Brushed a little Good Seasons Italian Dressing on it beforehand, along with some garlic salt and pepper. Came out a perfect rare/med. rare. This is definitely a cut I’ll be doing more often! ….probably fajitas will be next, maybe this weekend…..

[Allon]

That's a heck of a flap...

[texastweeter]

My favorite cut for jerky too. I'd eat the hell outta that though!

[tmaan235]

P.J. Do you have any openings for son in laws? I really want to my teeth on that

[Panhead John]

For anyone interested, flap steak is available at Costco, it was $9.99 lb., not $7.99 as I mentioned above. I’ll change that price.

[bbqLuv]

THIS POST LEFT BLANK

[Michael_in_TX]

That is not a bad price for that.

[WillTravelForFood]

Made some cacio e pepe and added chicken, the Babish method

Highly recommended, will make again.

[bbqLuv]

Cacio e Pepe Recipe | Bon Appétit

https://www.bonappetit.com/recipe/cacio-e-pepe

Literally "cheese and pepper", this minimalist cacio e pepe recipe is like a stripped-down mac and cheese

[texastweeter]

That, carbonara, and pesto are my favorite pasta.

[WillTravelForFood]

bbqLuv this is the recipe we used. Significantly easier than any of the others we’ve attempted in the past.

https://youtu.be/M8DHsercsOM

[SammyJ]

Second Try,

right yeast, and a different crust recipe. This one rose nicely, and cut cleanly

[Allon]

Okay...

Now what are YOU going to eat?
I'm claiming that one...

[tmaan235]

Wait, I was told it was mine, I'm telling Dad!!!

[texastweeter]

Taco time

[WayneT]

That beats Miller time by a light year! Well played.

[tmaan235]

YUMMY !!!!!

[bbqLuv]

That's it. No more taco Bell.
What time for dinner?

[WayneT]

My wife made us a butter board. What, you might ask, is a butter board? I asked the same question.



This version is softened Kerrygold butter slathered onto a plate then topped with toasted nuts, garlic, oregano and honey, surrounded by veggies and fruit. Apparently the concept was a viral TikTok thing at one time created by a Chef and posted by TikTok creator. Here’s a little history blurb about it. I dunno, it seems like a millennial conspiracy to kill off us boomers with clogged arteries. Personally, I’ve got plenty of other ways to pass from this world but eating could be a good one. And, like SheilaAnn said in another post, “butter solves a lot of problems”.

[tmaan235]

Word.... Looks very interesting especially if there's someone you want to hasten their demise
But looks yummy!

[fzxdoc]

What? No radishes? I love bread and butter with sliced radish on top. Especially with a delicious bread.

The butter plate is pretty, but if I'm going to give a statin a challenge, it would be with cheese.

That looks like a tasty meal, though. Usually I give Tik Tok stuff the side eye, but your wife chose well. Kudos to her for making such a pretty spread. (see what I did there?)

Kathryn

[Panhead John]

At my house I’ve got a beer board