Well..
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Here is a deer camp breakfasr staple. Left over hotdog, egg, and cheese sammich. It sounds and looks so unassuming but is soon dang good.Attached FilesComment
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In no particular order, here is one of several things I've cooked already today:
Too lazy/busy to make a crust, so it is store bought. This recipe is Sandra's Key Lime Pie recipe. https://www.food.com/recipe/sandras-key-lime-pie-57679
This pie is a staple in our house. Today I wanted to try low-fat (Neufchatel?) cream cheese. We'll see how that turned out.
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Clawbear57 and fzxdoc , the low-fat/Neufchatel was perfect, to my surprise and delight. No one, including me, could tell the difference in taste or texture. -
Directly into Paprika. Top of my list to try. Thanks for this yummy looking treat!
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Lot of pics on this one. I made my standard Brazilian style black beans, another staple in our house. My Brazilian in-laws all approve of this recipe (it took a lot of convincing last year for me to make it), as of course my DW.
Soaked 2 pounds of standard black beans overnight, changing the water a couple times (cuts down on the gas by dissolving oligosaccharides)
Started with my 7 liter Kuhn Rikon Duromatic pressure cooker, some bacon fat (I added more later)
Mise en place, all the stuff I needed. You see shallots, yellow onions, garlic, bacon, bay leaves, salt, ACV, and some cayenne pepper in the bowl of onions.
I remembered that I had some Gaspar's Portuguese linguica that was kind of chewy, so I chopped it up to add some more flavor. Today is Saturday, a traditional day for feijoada....not quite feijoada, but getting closer with the meat additions.
Sauteed onions and shallots:
...till the looked like this and added the garlic:
Added everything else, except the beans, salt, and ACV:
Added the beans and covered with an inch of water. Added a little bit of extra oil to cut down on foaming. We came in just over 50% full, which is the limit for beans.
This is as we are getting up to cooking temperature, note the foaming, which is the reason behind the 50% limit:
Waiting to get up to pressure (note the salt and ACV waiting):
8 minutes at high pressure, natural release., then I added the salt and ACV. I cook al dente, mainly because I freeze a lot of this to have ready for mealtime. Here is my reward:
Overall delicious and the wife and daughter approve. There is a ton of umami going on here. Most will go in the freezer, some in the fridge. This will be better tomorrow, but is good enough today. Just for the record, this freezes very well.
I like the addition of the linguica, not for the flavor, but because pressure cooking it broke down the chewiness and now it is tender. And that is what I'm cooking....
but wait, there's more.... (to be continued)Comment
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fzxdoc , good suggestion on the eggs, I'll have to ask the wife about that one. What I really made here is feijão, the beans; I added the linguica that I grilled last week and had gotten really tough. I have made feijoada and have formalized my recipe (I'll share in the recipes section soon), but I have a hard time finding dried beef so I don't do it often. I use dried beef (chunks, not slices), linguica or kielbasa, and some pork (bacon), etc.
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....last but not least, today, I made some meringues, with the leftover whites from the Key lime pie. I have never made them (I've made meringue for pie), but I wanted to see if they would work with allulose, a natural and rare sugar with zero glycemic load and zero calories. Anyhow, here is the attempt:
They browned nicely, but they are sticky, so allulose might not be right for this application. I left them in the oven after turning it off. The jury is still out on whether this worked, but they taste good so far, but are not crispy yet. I will let you know how they turned out once the have cooled. It was fun, either way.Comment
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Kettle Ribs
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So my recent sandwich fetish will resume tomorrow. Today, I took a break in the action and did chicken quarters. Coated in olive oil and seasoned with Meat Church Gospel and Holy Vodoo. Cooked on 375 until crisp and then added a mustard sauce.
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A while back I got a USDA choice whole sirloin roast at Smart and Final (this was before I bought my whole cow from Sonrise Ranch). I broke it down into steaks, and of course saved the picanha, which I dry-brined, vacuum sealed, and froze. It's been sitting there patiently waiting for months until I finally got to it. It was on the small-ish side - 2.5 lb, so I decided to do the roast whole rather than steaks.
Since it was already salted, I just hit it with a good coating of coarse black pepper. Cooked it in the smoke chamber of my LSG with the grill pan with Kingsford Professional and some sticks from the feijoa tree I cut down last year (it's a hard fruit wood). Started over the flame to get some initial sear on the fat cap, then moved to indirect. Pulled at 125F internal, rested 10 minutes. Super juicy and flavorful. Even my picky eater was a fan - he did "just one bite" and then "okay, one more" about a dozen times, so I call that a real win.
We ate almost all of it - a little bit leftover to slice as roast beef on salads this week.
Edit: I thought about doing this sous vide, but glad I didn't this time. It still turned out nearly perfect medium rare (not that I always nail it, but this time I did), and the flavor from a full 45 minutes of wood smoke was really something.
Also the "we" who ate it was me, 1 non-picky son and 1 picky son - and getting the 3 of at the table together was a treat for me, too.
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Last edited by radshop; June 11, 2023, 08:06 AM.Comment
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Tried a new rotisserie chicken recipe today. Chinese five spice chicken. It was OUTSTANDING! And will definitely make its way into the regular rotation. I cooked it on the Kamado Joe with Joetisserie using Jealous Devil lump charcoal. Cooked at 375 for 1.5 hours. Came out perfect. Good skin, very moist and juicy, a super flavorful. Served with a side of vegetable fried rice with squash from the garden (zucchini & yellow) and onion. Great meal!
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Happy Saturday! Did drums on the Kettle with the Vortex. Meatheads Poultry Rub for a couple of hours. I added Frank's Wings Sauce to what's on the plate. It will be heat as I go.
The last picture is a 2.5# chuckie and will be going on the PBJ tomorrow for some Poor Man's Burnt Ends.
Life is good as long as the smoke is rollin'.
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I wanted to smoke some oxtail and had the ingredients ready but someone bout all the oxtail literally right in front of me (they got all 10+ packs
). Anyway I did what I usually do and just used the oxtail recipe as inspiration... and it turned out amazing.
Swapped butter beans for some Rancho Gordo lucky beans and used turkey marinated overnight with ingredients shown. Then sauteed a whole garlic and white onion with some berbere and cooked the beans in chicken stock and 1 bottle of London Pride while the legs got 2 hours of smoke.
Drained the beans and added the rest of the thyme along with a healthy dose of the hot sauce and the whieonion, green onion and garlic to braise the legs for about 2 more hours, chucked up the leg meat added the beans back in and simmered until done and salted to taste.
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fzxdoc I got it from my bottle shop I do t think I've seen it at a normal store. It's a really nice ale and worth trying at least once.
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Carnitas (found the recipe on OverTheFireCooking), esquites and tres leches cake. Not pictured: old reliable velveeta and rotelAttached FilesComment
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Was in the mood for something simple tonight, so I defrosted a tuna steak, marinated it in soy sauce and a bit of sesame oil for fifteen minutes. (Remember, fish soaks up a marinade like you wouldn't believe so never go very long.)
Then it was a quick sear in cast iron (overdid it a bit, actually), and then served atop brown rice and peas. Drizzled with Bachan's Japanese BBQ sauce. Very good....this is probably going to become my go-to dinner for when I don't know what to cook.
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Local grocery store had chicken wings for .99 per pound so I thought what the heck. Brined the wings for about 2 hrs. Brushed them with yellow mustard then coated them with a rub I had lying around.
Smoked them at 250 for approximately an hour using cherry and they had hit about 150 degrees. Then pulled them and put them on the Weber gasser running around 400 degrees to put some char marks on them. Decided to go Asian so I mixed some Hoisin, Soy sauce, Sesame oil, and some grated ginger and garlic. I cooked the sauce down until it got sticky and then coated the wings a couple of times.
Didn't get a pick but I topped them with chopped scallions. They were quite the hit.Comment
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