Wednesday night’s dinner was bacon smash burgers with fried onions on Texas toast. I’d have a plated picture but I don’t think they ever hit the plate.
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You want two in a row? OK!
The cucumbers are coming in fast and furious right now and it’s time to get creative. My wife found this cucumber sandwich idea and sent it to me and I must say it was really darn good, as in I will definitely make this again! The sauce, so to speak, was cream cheese, a little bit of milk, dill, chives, garlic powder and salt.
Once again… no plate.
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My experiment of "throw Tajín on everything" continues. I did my new favorite way to do salmon with it: salmon filet surrounded by broccoli florets and all of it drizzled with EVOO. Instead of my usual lemon-pepper seasoning, I did Tajín. I added grated real parmesan cheese on top as I normally do.
Into an oven at 400 F for exactly 15 minutes. (It's 97 F / 113 F outside right now, so no pellet grill.)
This was good. Tajín really does excel as a vegetable seasoning. On the salmon it was okay, not bad or anything, but not spectacular.
The parm cheese conflicted a little bit with the Tajín taste, but not objectionably so. (You have to use parm with this method. Those olive-oil soaked crackers are really good!)Comment
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WayneT That's right. It just sits on the parchment atop a small sheet tray in the oven. The parchment paper allows one to just transfer the entire thing to a plate (there is a plate underneath it in the above photo) and the non-stick nature of the parchment allows one to easily get at those parmesan crackers.
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Michael_in_TX , I saw your Tajin on an earlier post (tacos?). I've had terrible luck with it as a seasoning and tossed my last bottle a couple months ago. Do you know if it goes bad after a while? BTW, that looks delicious! -
HotSun It might. It doesn't seem to have any preservatives. The chiles might go "flat" faster than the dehydrated lime, thus throwing off the flavor.
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CI DO chuck pot roast, made from the remaining roast after grinding some for burgers.
Good hi temp sear in the DO on the stovetop.
Deglazed with red wine then added meat back in along with veggies and aromatics.
Plated, along with potatoes, carrots, all slathered with jus, and a store bought croissant.
The journey: I was originally gonna cook this in the crockpot but thought, why sear in one vessel and cook in another. I put the CP back, took out the CI DO and seared it on the range stovetop. I really hate the temperature control method on these smooth cooktops because it’s so hard to get a constant simmer going. So, I moved it to my Duxtop induction cooktop and simmered about 7 hours. Pretty darn tasty for a simple, set-it-and-forget-it cook.Comment
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Looks great and all my friend, I just don’t understand why you keep putting pine needles in your cooks….🧐 -
“I just don’t understand why you keep putting pine needles in your cooks”
Panhead John From the guy who thinks aromatics are something to be avoided because they are related to potty humor. -
Panhead John , well, rosemary is in the pine family, so what's a cook to do? 😉
WayneT , nice job as always. I'm so happy we have NG on our range. My dad in SWFL has propane for cooking (built the house around propane for the kitchen, true story), specifically on the complaint you have around the electric cooktops. I've only done short cooks on my induction, but may try a pressure cooker roast like yours here.
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Your choice of blackened chops or catfish, served with jalapeño cheddar grits.Attached FilesComment
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I swear texastweeter is my brotha from another mutha! Fried catfish, hush puppies and red beans and rice w/andouille sausage….…
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So yesterday the wife came home from HEB with: hatch chile burger patties, hatch chiles, and a few ears of corn. So I kinda figured out what I was cooking tonight.
Here are the burger patties. A little smaller than what I usually make my patties, but I'll roll with it. You can see they have bits of hatch chile and some form of cheese interspersed in there. And Prime beef, because hatch chiles deserve nothing less (or something like that).
I added some Meat Church's Holy Cow to both sides before I put them on as well.
While the burgers were going on the Chimp pellet grill, I got my Weber Kettle fired up and started roasting the chiles and corn. Here we are nearly about ready to come off.
The burgers took nearly 90 minutes to finish. I kept my Chimp at 250 F as I was worried about the cheese melting out.
Here we are at 155 F, perfect. Didn't lose much cheese, which was nice.
And here we are all plated up with the roasted hatch chiles on the burger! Side was my take on a simplified esquites: I brushed the corn with mayo, seasoned with Tajín (which will surprise no one), and carved off the kernels. Very good.
The patties were, well, nominal.....a good solid flavorful hamburger patty. I will say the patties were not dry in the slightest, but I don't know if that was from the prime beef, the liquid and fat in the interspersed chiles and cheese, or that I did these at 250 F instead of my usual 275 F. Still, I ain't mad at it.
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It’s a lake weekend - and this is a collaboration cook with my parents! My mom did up some carnitas in the crock pot yesterday so we could have Friday Taco night! I finished these off on the Lodge Griddle on top of the ol Weber gasser here at the lake. Dang these were good! Can’t beat spending a day on the water and then coming in for some carnitas!
TACOS!!!!!
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Simple and delicious: bacon, egg, cheese, and hash brown quesadilla off the griddle.Comment
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Deep fried ribs! Tossed and glazed in my new Asian-inspired sauce I am working on. These were really good. I think I like the corn meal more than the Panko breading at this point. The corn meal stand up better with the longer fry time.
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