Show Us What You're Cooking! (SUWYC) - Volume 29, Spring 2023

[Attjack]

Velvet Chicken with Snap Peas and Lemon Garlic Sauce.

[texastweeter]

That looks awesome.

[troymeister]

Very Nice! What was all the bubbling? It almost looks like the oil was going to overflow??

[Attjack]

troymeister It was the chicken in boiling water. The recipe called for an egg white. I had cut the recipe in half but still used the whole egg white. I think that's why it got so foamy. I also think the temperature was a little high.

[Michael_in_TX]

I have ascended to a higher state of being tonight. No, I am not joking. I used Bachan's Japanese BBQ sauce on salmon for the first time tonight.

I did all of this on the spur of the moment. I took two Norwegian salmon filets out of the freezer and did the water-defrost trick for 30 minutes. I then seasoned them with salt and pepper and put a pat or two of butter on top.

Into my 350 F oven they went (alas, it is raining outside; could not use the pellet grill) for 10 minutes. I then drizzled them liberally with Bachan's sauce and in they went into the oven again for an additional 10 minutes. By this time they were 130-135F in the thickest part.

I placed the cooked salmon on a mixture of brown rice and peas. I then dumped them the pan drippings (melted butter and Bachan's, basically) and garnished with sesame seeds.



For the love of all things rational, it was delicious. Perhaps the best salmon dish I have ever had. (And I love blackened fish!) I nearly have no words. It was that good.

[mnavarre]

One thing with Banchan's i've found if you're using it as a glaze is to thicken it with rice syrup or honey. Just something to make it stickier, maybe 3:1 Banchan's/honey. But it's an awesome marinade and the miso just takes it over the top (and helps it stick).

[WayneT]

Nice experiment that turned out well. Nice plating also.

[Clawbear57]

Looks delicious.

[Sdell]

I decided to try something new and did Texas style smoked turkey breast. I can't believe I had never tried this before. I basically followed Chud's BBQ approach and seasoned it with salt, coarse black pepper and granulated garlic. I smoked it with cherry on my offset at about 250f for about two hours until the bark was set and the internal temperature was 140f. At that point I wrapped it in foil and drowned it in melted butter infused with rosemary, thyme and sage and let it finish to 155f. While resting it carried over to just shy of 160f.

It was tender, juicy with just the right amount of smoke. I was worried the bark would come off in the butter but it held up fine. I highly recommend giving this a try if you haven't already. It was easy to prep, and relatively quick to smoke and will provide multiple meals. The hardest part was finding a turkey breast this time of year.

[JLR]

Those are perfect seasonings for breast meat. You can do chicken breast the same way. Getting the breast meat right is awesome. Congrats.

[WayneT]

Healthy meal with flair. Nice cook.

[Clawbear57]

I will have to try this with chicken.

[Meat_Man_76]

All done on my Hasty Bake Legacy using the griddle attachment. This was (2) 1/4 lb patties, Gouda, and pineapple with some Duke's Mayo on a griddle sesame seed bun. Used Bachan's BBQ sauce to finish the burger and pineapple.

[KimO]

Great looking burgerr! I have never had a pineapple burger, it is a must try!

[Meat_Man_76]

It's definitely worth a try.

[Clawbear57]

You had me until the pineapple, but who am I to rain on your pineapple😁.

[WayneT]

Since Mari Jo has retired, we’re cooking together quite a bit.


Red beans before…


adding the pork I pulled from the 2 remaining neck bones I made the other day...


then served over rice. This was an exceptionally well flavored meal with a great balance of heat from Tony Cachere’s spices, veggies, red beans, pork and rice - a complete meal if ever there was one. Mari Jo also made some corn muffins with creamed corn and jalapeño in them.

[KimO]

This looks so flavorful and comforting! A great meal any night of the week!

[troymeister]

Bravo!!...Is that a fresh Bay Leaf in the first picture? I've been on that pork neck bandwagon for about 45 years. It seems many people are put off by the word neck...Dunno why...But it's a real thing.

[Clawbear57]

I'll take neck bones any day. Thank is a great looking plate

[JCBBQ]

Another variation of my “summer chicken” with roasted carrots and a salad of mozzarella, confit tomatoes and spicy pickled onions, plus garlicky rice.

[WayneT]

Those carrots are calling to me. Beautifully consummated meal.

[KimO]

What a wonderful plate. Everything on it looks delicious! I'm with WayneT the carrots look especially enticing.

[Richard Chrz]

Yeah every time I see this, those carrots jump out at me.

[Grilledribeye]

Charcoal grilled happy birthday to me bacon cheeseburgers!!

[WayneT]

Great pix of a great burger and birthday boy. Happy birthday. Celebrate mightily.

[Spinaker]

Happy birthday! Great pics! Thanks for sharing!

[Clawbear57]

Happy birthday Grilledribeye hope you had a great day.

[Michael_in_TX]

I did a very quick Aaron & Clair recipe tonight: Yakameshi, which is Japanese Fried rice: https://aaronandclaire.com/japanese-...ice-yakimeshi/

It cooks in just five minutes and is quite good for essentially just eggs, rice, and ham. I topped it with some Bachan's, of course.

[JLR]

My wife makes fried rice a couple of times each week. Never thought of adding Bachan's. That sounds like a great idea.

[KimO]

I love this recipe. Will be trying it! Thanks for sharing, looks great.

[Attjack]

You guys are going to get tired of seeing what comes out of my wok. This is another recipe from Kenji's wok cookbook. Beef and broccoli. Just like last night's chicken and snap peas dish I blanched the vegetables in the wok which is great because the water boils so fast and it's not making another dish to wash. I am also embracing his velveting technique over what I was typically doing in the past. The meat is so tender and juicy, even the chicken breast, maybe even especially the chicken breast which called for an egg white.

[Attjack]

JLR It's kind of a combination of techniques. For the beef, it's the slicing technique, washing the meat, baking soda, salt, Shaoxing wine, sugar, sesame oil, and cornstarch. For the chicken, it was also an egg white.

[KimO]

Looks absolutely scrumptious!

[Spinaker]

Sometimes these pics aren’t fair to the rest of us! 🤓

[treesmacker]

Well, it's been a long time since I posted here; been travelling for several months in the motorhome and then got a new 3D printer that has taken up some hobby time. So, here is something... I'm working on an "Old-Fashioned Roast Pork" as presented in the "Complete Cooks Country TV Show Cookbook"; except I'm baking it in the Req Teq using apple/plum pellets. This is a pork shoulder arm roast. Today I cooked the roast, and per the book it went into the fridge. Tomorrow, the roast will be sliced, heated, and served with a sauce made of the drippings, onions, cider, apple jelly, and vinegar. Stay tuned...

[SheilaAnn]

Is it ready yet? 🤤

[WayneT]

Wow! You didn’t lose any momentum by your absence. Extremely nice cook.

[treesmacker]

Here is a link to the finale... https://pitmaster.amazingribs.com/fo...31#post1419131

[SheilaAnn]

The picture does not do this chicken justice. Roasted chicken thighs with garlic and mushrooms. Roasted broccoli. Mashed red skin potatoes. Pan gravy. I was in a comfort food mood tonight. Or, I forgot to marinate the chicken for Henrik Jamaican chicken.
The topping is parsley, lemon zest and f grated pecorino Romano.

[WayneT]

The only problem I can see is that I wasn’t invited. I’d eat that in a heartbeat.

[troymeister]

Looks Delicious!! To quote Clawbear57 What's not to like? Pass the plate.

[Spinaker]

Looks like a wonderful dish!

[Mosca]

Breakfast omelet tacos. I sautéed jalapeños and onions on the griddle, and filled the omelet with fresh tomatoes and cheddah. I topped them with salsa verde.

I’m still spearminting with these, and with doing them on the griddle. Two eggs aren’t enough for 3 tacos, and three eggs are too many. Three eggs is just right for 4 tacos. And I’m trying to heat the corn tortillas on the griddle. They came out okay, but I want that inbetween where they are a little soft and a little crunchy at the same time. I’m probably just going to have to make my own tortillas. These soft corn tortillas are okay, and easy to work with, but they just aren’t getting it done.

I had two now, I’ll have one or two later. I’ll say this, though: breakfast tacos are AWESOME.

[Clawbear57]

Make your own sound good to me.

[WayneT]

It’s always fun trying to dial in the perfect cooking solution because you get to eat every shortfall.

[Mosca]

WayneT Yeah, and that’s usually just a texture or presentation thing, rarely a flavor thing. But there have been a few times I’ve eaten slop, out of pure cheapness.

[grantgallagher]

Ive been working through my remaining oakridge rubs as i dont want to “save” them for a special occasion or anything since they are no longer selling. Decided to do a hunk of pork belly with carne crosta. Despite it being more of a high heat finishing rub, i can say it works very well on low and slow pork belly! Delicious, maybe the best ive made.

[Purc]

Looks great. I do miss Black Ops rub.

[Spinaker]

Mmmmm what a way to use it up! Brisket might be the king of BBQ, but pork belly is my favorite.

[WayneT]

I provided sous chef support for Mari Jo while she made us Scallops in a sage-buyer sauce over Angel hair pasta and accompanied by stir fry veggies.


Before I could start eating it, we had a brief rain shower of Parmesan cheese.

[Michael_in_TX]

That looks stupidly good!

[WayneT]

Michael_in_TX , I could eat sage leaves fried in butter til the cows come home.

[Clawbear57]

Just like bacon, cheese makes everything better.

[Panhead John]

Tonight I had red beans and rice w/andouille sausage and a stuffed bell pepper. The bell pepper was stuffed with a Cajun pork sausage. Both came out very tasty!

[ofelles]

DAMN!!

[WayneT]

Yum!

[Clawbear57]

PJ for someone living in Texas you sure eating too good.😎.