My first attempt at short ribs. They were delicious.
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A little Mother's Day Ravioli Tonight;
Chicken, Garlic and Cheese Ravioli's from the Italian Deli. Creamy Brown Butter and Crispy Sage Sauce topped with Toasted Walnuts, Instant Pot Mushroom Risotto and Spinach Salad with Gorgonzola, Strawberries, Homade Croutons with a Light Poppyseed Vinaigrette.
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DaveD Believe it or not, this meal was actually very easy to make. The mushroom Risotto was made in the Instant Pot with this recipe.https://www.spendwithpennies.com/ins...hroom-risotto/
The Ravioli sauce was made by Browning butter, adding garlic and sage leaves, adding a little chicken stock, cream and parmesan. And a salad is well...just a salad. -
troymeister Shhhhhh!! Don't let on... that was your cue to wax lyrical about all the blood, sweat, and tears you had to spend to get everything to come out just right, all at the same time...! Oh, the drama.
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Not really much of a cook, used up a bunch of freezer stuff. I was burning a small hard tree stump that is too tall for my lawn mower to go over so I decided not to waste the fire. I browned some bacon and veggies then added a bunch of stuff from the freezer. This is similar to a South African Potjie except I used mostly precooked ingredients.
Bacon
Bell pepper, onions, celery, jalapeno, and a few Thai chilies
One pint of smoked red wine reduction from something I cooked last year, 2/3 qt chicken broth, and some carrots, potatoes, and turnips.
Boiled for an hour then added 28 oz crushed tomatoes, 2 qts Charro beans, 1 pt. Boracho beans, 2 qts Beef Bourguignon, and 1 qt beer braised venison then simmered another hour. Basically I combined two types of stew and two types of beans plus a few other things.
I forgot to take pics when I finished but it looks - - - like stew. It tastes great with a little heat in the background. I think it tastes better than the individual stews did. Six quarts went back into the freezer so I didn't gain too much other than some really good future meals and a hazard to mowing navigation removed.
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Yesterday I did a T Bone on the Kettle, Texas style with Mesquite. Brined a couple of hours and added course pepper prior with the cook. Side was leftover Mac and Cheese. Today, I took the leftover steak, cut it up added cheese. Done over carmilized onions and sprinkled hatch flakes. This was on the Spirit in the C.I. pan. Side was a twice baked potato, done in the Ninja oven. All in all a tasty weekend.
Oh, mulch pile gone! A story for another day.
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I’ve never turned out any decent fried chicken at home, in fact it’s probably been 15-20 years since I’ve even tried. It was my fault mainly, for not following any respected recipes and not having any food thermometers. For some reason I got in the mood to try again. Glad I did! Found a recipe which called for marinating the chicken first in buttermilk. I’ve known about that for awhile but never tried it till tonight. I let the chicken pieces soak in the buttermilk and spices mixture for about 4 hours. This turned out as the best fried chicken I can remember me ever making. I’ve still had better fried chicken in a restaurant, but this turned out pretty darn good! My infrared thermometer came in handy for keeping the cooking oil temp in check, and the instant read for the chicken made sure I didn’t overcook it.
I let the chicken rest for 30 minutes after the flour was added
I never take shortcuts when making my “fresh from scratch” sides……🙄
Last edited by Panhead John; May 14, 2023, 08:21 PM.Comment
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Finally put the new gasket on my kamado after the old one disintegrated in January. It was much easier to control with a gasket and now I have pulled pork leftovers for the week
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Ok - got it. Kinda like a mini version of the lid gasket, perched on that top ring. I've only seen it once or twice, but know now what you are talking about.
Wonder what led to its fairly early demise? Too much high temp cooking? Taking the vent on/off frequently?
$25 seems kinda steep for a foot or so of gasket material... -
jfmorris I don't cook above 350 very often but heat rises so it probably gets really hot in the exhaust area. I cook all year long and have even cooked in -20 F conditions with it which I'm sure doesn't help. And I take it off and put it on fairly regularly. I thought the same thing about the price. I think I'd be OK with a less than perfect fit for the next gasket as long as it's at least an inch wide.
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Two racks o chuck short ribs. Dry-brined overnight with Meathead's red meat rub. 9 hours on the Smoke Vault with post oak. Like buttah. Served with grilled summer squash.
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Been drizzling here all day, so I had to make my wife her dinner indoors. Surf and turf, beef steak and tuna steak, with stir fry veggies and shrimp. Used the CI pan and infrared grill.
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I haven't done this one in a while: smoked meatballs in marinara sauce. Very, very good.
Here's the sauce simmering away. It's crushed tomatos (Muir Glen), tomato puree (Cento), parm cheese, garlic, onion, and Italian seasoning, plus a 1 tbl or so of hot sauce.
Meatballs ready to go on the smoker! 80/20 ground chuck with egg, bread crumbs, parm cheese, and some garlic powder.
After 35-40 minutes at 275 F they are all ~155 F internal.
Love the color smoke puts on things.
All plated up!
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Andrrr It is my favorite sauce (other than my mom's, of course). Nice and thick. I based it off of Malcom Reed's: https://howtobbqright.com/2015/11/06...meatball-subs/
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My mother likes Chicken Parm. This is the third year I've made it for Mother's Day.
Last year:
This year was:
with asparagus (charred then tossed in browned butter), caesar salad (homemade dressing), and penne.
Halved and pounded the kirkland air chilled breasts. Marinated overnight in buttermilk, garlic, salt, pepper. Used panko and parm in the breading. Flour dredge and egg wash. Shallow fry in refined olive oil. Rao's sauce and some fresh mozz. Fresh basil.
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Oysters, crab, and corn on the kettle 😋
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Made some jalapeños en escabeche & pickled onions for pulled pork and brisket. I keep a jar of the taqueria pickles at work to snack on. They are so good.
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fzxdoc All freshly pickled Mother’s Day morning. I did a quick pickling so they would be chilled and ready by the evening festivities.
I don’t know about the longevity, but I’m sure they would last several months or longer in the refrigerator. These will be gone in the next week or two. These are both recipes in the Joy of Cooking.
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Asked Momma what she wanted me to cook her for Mother's Day. The response was "red meat, like that Porterhouse you cooked me for my birthday!" Well what Mamma wants, Mamma generally gets.
So, we had a 2" thick, 3# prime porterhouse from a local purveyor. Raises his own cattle, butchers himself and sells to the general public out of a new location. Served with corn, boudin and grilled portobellos. Happy wife, happy life !!
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Well, for Mother's Day 2023, our oldest daughter and her husband couldn't make it as she caught COVID going to the Taylor Swift concert in Nashville the prior weekend - yes, the lighting/thunder/downpour concert that didn't start until 10:15pm and end until 1:30am! Anyway, the other two made it, and I gave SWMBO a few options, and she selected chicken fajitas.
I followed the chicken fajita recipe from allsid 's book "The Flippin' Awesome Backyard Griddle Cookbook". His recipe treats it as quesadilla wrapped fajitas. I didn't do the quesadilla wraps, but the marinade and his lemon griddle sauce to brighten the flavor of the fajitas were awesome, and something I will do again. I used boneless skinless thighs.
Also made a double batch of "skillet queso". A hodgepodge involving spices, velvetta, pepper jack, and Hormel Angus no-bean chili. Folks seemed to like it!
Right as we were coming home from church it began raining cats and dogs, so I had to grab an umbrella and stand I have and set it up over the flat top. By the time the preheat was done and I started cooking, rain was gone and weather turned perfect.
Got the queso, veggies and chicken going on... queso went on during the preheat, then chicken, and finally veggies...
And then, into my belly!
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