Show Us What You're Cooking! (SUWYC) - Volume 30, SUMMER 2023

[jfmorris]

Ok, not sure how "mediterranean" it was, but this was my spin on dinner tonight, and all low cal.

Tossed down some split and pre-steamed artichokes, brushed with EVOO and seasoned salt.



Gave them a few minutes and a turn or two, then flipped to the other side, and some shrimp hit the grill pan...



Glamour shot of the shrimp. These were tossed in olive oil and some "Bang Bang" seasoning I bought at Sam's a while back...



Inside and ready to plate...



And I added some melon to fill up our plates... I love cold watermelon out of the fridge if it's ripe, and this one was really good. I went back for more after dinner...



The white stuff on the back of the plate... Duke's Mayo! Because that's what I like to dip the petals and artichoke heart in... Sue me!

[FireMan]

Love me some Arty chokes!

[JCBBQ]

Yeah I like Mayo w my chokes too.

[jfmorris]

SheilaAnn we had some tonight with the lemon juice and Worcestershire mixed into the mayo! That took it over the top. Thanks!

[RichieB]

Ok, I messed up but I'll recover. I did an Italian Sub. I took all the cold cuts I had including baked ham, Boars Head Italian from their package and the rest of their smoked mesquite turkey breast. A couple of slices of provolone, pepperoncini and onions. On a 12" ciabatta coated with Italian dressing. After I placed the meat on the bread I painted some more dressing, dropped the pepperoncini and onions on. Top on and cut in half. Enjoyed with chips and a Rose. The good news, I only ate half. So when I have the 2nd half I'll take some pictures.

Update and recovery

[Elton's BBQ]

Ok then....better git pic's

[mnavarre]

Mmmmmmm...musubi.



And I've got two more for breakfast tomorrow. I only wish I'd remembered the furikake that was sitting right bloody there.

[texastweeter]

I'd eat the hell outta that

[HotSun]

Looks great! I'll be making this for my son.

[fzxdoc]

Adding the egg is a great idea. I've only seen it made with Spam and rice filling. Where has that egg been all my life? Nice photo, BTW

Edited to add: where have I been? This video adds an egg layer and also tells us how to pronounce it.

https://www.youtube.com/shorts/JSgGtTYz4sc

Kathryn

[Bogy]

A couple of filets grilled on the Blaze tonite. Three or four minutes on a side, and then a minute or two over the sear burner. This thing get hot! Then served with some noodles from a packet and canned green beans. Interesting substitution for the noodles. We're at the lake house, and will be leaving tomorrow and won't be back until Sunday. Out of milk, and didn't want to go get some when we would be gone for several days. Closest thing was some "Real Milk and Cream" coffee creamer our son left last week. Caramel flavored. It worked, but our noodles tasted like candy.

[HotSun]

That steak looks incredible, Bogy . We don't use a lot of milk at our house. Suggestion: keep some shelf stable milk handy, like Parmalat, then you can travel with it (unopened of course) and never run out. I was sick of throwing away milk, so now I always have it on hand. Dollar Tree has 1 quart for $1.25 (don't recall the brand).

[Bogy]

HotSun, we normally have a whole assortment of milk. My wife and two daughters need lactose free, one grandson needs soy milk, and it has to be chocolate, and the rest of the grandchildren drink the regular stuff. Happened to be out of everything right now, which also surprised me when I needed a tablespoon to make cookies. The caramel flavor wasn't an issue there. We'll be fully restocked next week when the grandkids are back.

[hoovarmin]

That steak is beautiful

[Elton's BBQ]

Chicken on the gasser..

https://youtube.com/shorts/4jlvwd_4S5I?feature=share

[Spinaker]

Wing night! Hard to beat it.

Homemade buffalo sauce. I am on the wing train about 3 nights a week.

[bbqLuv]

Wings B Good

[Spinaker]

Always fried. Nothing better! jfmorris

[hoovarmin]

I hear that train a comin'

[Mosca]

This is the classic summer weeknight meal. Smashburger, Caprese salad, and corn bought at the edge of the field.

[SheilaAnn]

+1000 🍔💕🌽💕🍅💕

[hoovarmin]

Food coma in 5, 4, 3...

[Troutman]

Those Caprese salads look on point !!!

[Jim White]

Sichuan beef tonight.

Edit to add recipe for RonB This is from a cookbook we've had 40 years or so but of course we have made a few changes.


I now use rice wine instead of sherry, and probably a bit more than the recipe says. Also used two carrots and two celery stalks. Texture is best if you cut the beef into shreds along the grain instead of across. Consulting Kenji's recipe calls this method dry frying. Sounds counterintuitive but use the entire half cup of peanut oil. The key is patience. At first when the beef goes in, it will be a brown foamy mess. Just keep cooking a LOT longer than you think it will need. Eventually the water boils off and you have just beef and oil. That's when I add the peppers. In this batch, I did 6 arbols (minus the seeds from two) and two teaspoons of sichuan peppercorns. Quite a while after the water is gone and the peppers have been cooking, the beef will finally start to darken. That's when the flavor really starts to hit. I added the celery after darkening got going well, softened them a bit and then finished with the carrots. No need to add salt, it reads a bit salty from the soy sauce anyway. In the end, it's a really simple dish and it had been far too long since I made it.

[WayneT]

Wow! Splendid cook.

[fzxdoc]

Amazing.

[hoovarmin]

Old school is the best school

[hoovarmin]

The star of the show was the roasted beet salad with goat cheese and crushed pistachios. But the chicken and corn were well deserving of an honorable mention.

[SheilaAnn]

Yeah, let’s talk about the beet salad……

[painter]

That looks fantastic! I love eating creative salads but I just don't like making them. Go figure.

[Troutman]

Love that salad 👍

[RichieB]

My 1st take at smash burger on the griddle. Let's say a success. Honestly, I can't see ever cooking a burger other than with this technique.

80/20 ground beef 2,3 oz loosely packed balls. Boars Head Smoked Gouda and their VT. Yellow Cheddar. One slice on each burger. Seasoned with SPG. Brioche grilled with my mix of mayo, sriracha and lemon juice. Side of grilled potatoes.

⁹

[DaveD]

Looks great!

[WayneT]

Smashing success!

[Richard Chrz]

Salad night

[jfmorris]

Man... I need more salad in my life, haha!

I just had a "breakfast burger" from Whataburger... never had their breakfast before, and I drove past it 3 times this morning, before turning in on the 4th pass to see what was on the menu. When I saw breakfast burger, I had to give it a spin!

[Panhead John]

Love me some Whataburger! Ain’t a dud on the menu IMO.

[hoovarmin]

Roughage

[jab688]

A Roman dough mushroom and pepperoni Little Caeser’s (Munster/ mozzarella cheese blend) attempt on the Weber 22” kettle grill. Grilled at 325-350 deg F for 30 min on a 14” cast iron griddle.
Baby bells, Munster, mozzarella, Prego pizza sauce, pepperoni, and scratch made Roman dough risen 24hrs, aged 12 more.
#kingarthurbaking #pompeian #fleischmannsyeast #hormel #hormelpepperoni #hormelfoodscorp #pouron #pepperoni #kraft #KraftNaturalCheese #sargentocheese #kingsford #weberbbq #webergrills

[HotSun]

Just a little pepperoni, please. Wow, that looks great. Munster and mozz, nice idea! Well done jab688 !

[texastweeter]

Beautiful

[FireMan]

Didn’t want to take up a lotta room, so’s I posted the whole whammy elsewhere. Beefus Wibs.

[DaveD]

Dayum. Those wibs can take up all the room you want!

[WayneT]

Impressive.

[hoovarmin]

Mmmmm!

[Michael_in_TX]

Yes, I made the same thing I did last night (it was that good!), but with the addition of the slices of half an avocado. Just absolutely delicious. I think I've nailed the sauce down this time. Same stuff as last time -- 1/4 cup mayo, 3 tbl Sriracha, 1 tsp soy sauce, and 1/2 tsp sesame oil -- but to increase the heat without getting it too runny.....I just added some cayenne pepper. (I have no idea why that didn't occur to me yesterday.)

You can see the avocado peaking out from under the tuna.

[Richard Chrz]

Yes please!

[WayneT]

That’s the great thing about repeats, tweaking.

[hoovarmin]

Righteous

[Attjack]

Pad Ka-Prao using holy basil from the garden and a pork tenderloin. Watermelon salad because summer.

I missed my wok burner. I probably would have taken it with me to California if I didn't get such a kick out of taking down a panel of fencing so our neighbors could use the outdoor kitchen and our yard while we were away for a month.

[jfmorris]

I wish I had neighbors I could like. Well, I like the quiet ones all around. I don't like the folks next door who party at levels above the noise ordinances past my bedtime, and so loud I can hear them at 65-70dBa, over my TV inside the house 100 feet away (ordinance is 55dBa 7am-10pm at the property line, 50dBa 10pm-7am). And they decided to run their pressure washer for 2 hours during a birthday party we were holding a couple of Sunday afternoons ago... just on the other side of a fence.

[hoovarmin]

You're a good neighbor. You nailed that egg, btw. And pairing this with a watermelon salad is brilliant. I just planted holy basil seeds and they sprouted today. Counting down the days til I can copycat this meal.

[Attjack]

hoovarmin Actually I overcooked the egg but it was still good