Baked a loaf for myself this week, the first slices of the loaf were used for grilled cheese, and then made a batch of San Marzano Tomato soup.
-
-
Grilled cheese and tomato soup for the win.
BTW Richard Chrz I just may have to start making bread too, MB2. -
Nearly did GC and tomato bisque myself today. Settled on Cajun chicken Alfredo. Hunt got cut short.
-
-
Yakitori on the Sportsman's Pro - first time for both.
Comment
-
I’ve done many “sheet pan sausage” cooks over the years, but I think this one was my personal best. These are so easy to do and very delicious! They go great with yellow rice and a crusty bread….I baked a bolillo roll with butter and garlic salt. What’s so good about this is you can use your favorite sausage and vegetables, not really any hard and fast ingredients. Don’t wanna do rice on the side?…add cubed potatoes into the mix. Here’s what I used and will probably do it this way from here on out…
I used some Andouille sausage with this for the first time, instead of the same ol same ol. Andouille is the way to go! These were my veggies: 1/2 red and 1/2 green bell pepper, 1 medium yellow onion, 1/2 bunch of green onions, 1 fresh jalapeño, 6 Campari tomato’s quartered and 5 stalks of asparagus cut into 3” lengths. 1 lb. of sliced andouille sausage. Place all ingredients into a large bowl and mix thoroughly with about 2 Tb. of oil. I just salted it with no pepper because of the jalapeño in the mix. After mixing it, place it into a foil lined baking pan. Cook at 400* for about 45 minutes…..
This made about 2-3 servings.
AFTER COOKING
Last edited by Panhead John; September 15, 2023, 09:38 AM.Comment
-
Wow, this “simple” cook looks really good to me just now, and … almost healthy😆. -
Thanks guys! Texas Larry I’ve never tried it but I bet it would be really good with cubed chicken breasts too….a healthier alternative.
-
-
Dueling chickens on the Weber rotisserie, and a loaf of whole wheat sourdough that I forgot about - it fermented in the fridge for… 5 days maybe? 😂
This was the first time in years I pulled out and used the two Weber char baskets… just lit some B&B directly in the baskets using the propane ignitor…
Amazing amount of grease spatters popping off that chicken and hitting the inside of the rotisserie ring on the Performer!
glamour shot…
I’m doing whole wheat as I am told by SWMBO that it is healthier. It turns out a good bit denser and I cut it with a cup or three of all purpose white flour, as otherwise it is almost inedible.
Last edited by jfmorris; September 15, 2023, 07:51 AM.Comment
-
Troutman Thanks! And if you noticed, my trussing was after the fact. And it was easier that way! I started with things just flopping, and tied two loops around the bird and the spit, to hold wings and legs in. Mostly as I felt the wings would burn to a crisp flapping wide during the cook... this was way easier than the standard trussing techniques... -
jfmorris A long time ago I struggled with trussing a chicken for roto cooking until the Master, Jacque Pepin, put out this old video. Simple and it really works. Give it a try next time.
-
Busted out the vortex tonight for some wings and thighs. The thighs had some Cajun rub on them from the grocery store and added some beef rub. I need to use the vortex more. It just gets that skin so crispy.Attached FilesComment
-
-
First time I’ve ever made Spaghetti Carbonara. Although Stacy and I have eaten it a number of times in Rome. I gotta tell you, it was an interesting experience cooking it. The precision and technique required to turn out Carbonara instead of scrambled eggs is really challenging. Cooked a flank steak in a Tuscan style marinade to go with it and prosciutto wrapped melon. WHich may just be my favorite thing in Rome ever.
The wine with it was from Cooper Wines on Red Mountain in Washington, their 2020 L’Inizio, which is a Super Tuscan style wine.
Next time I make Carbonara, I will post how to do it for those that want to follow along. Now that I’ve done it once, I’m no longer intimidated by it. But still requires a lot of focus and effort.
Comment
-
Texas Larry according to Chef Jean-Pierre the use of cream in Carbonara started with the French. It seemed to me that was basically cheating and not very Italian.
Draznnl we thoroughly enjoyed it, but I definitely didn’t do it the traditional Italian way, since each of those should be a separate course.
hoovarmin I totally agree!
-
Semi hot and fast brisket today. Put it in the OG at about 8:30 this morning at about 250F with an IT of 30F. It was at 170 IT when I wrapped it and put in the oven at 325F while we took a 3 1/2 hour drive to pick up three grandkids who don't have school on Friday. It was right at 203 at 6 Pm when I pulled it and let it rest for a half hour while the potatoes went into the oven. Brisket and potatoes served with canned green beans.
Comment
-
texastweeter I wish. The church could have gone with brisket, roast lamb, even fish. What did they choose? Unleavened bread! -
Considering bourbon is made of grain, maybe it could sub for the bread. There's a guy in the next town south of where our lake house is that distills bourbon. I've seen him at the Iowa State Fair and the Clay County Fair (which is in the town his business is in) and I've talked with him both times. If farmers bring him some of their corn he'll make them bourbon from their own grain.
-
-
Why yes, I believe I will. Here's my plate.
Oh darn. Daydreaming again.
You're the "champeen" of hot/fast briskies, Bogy . Each one you do seems to turn out perfect. Kudos!
KathrynComment
-
I made chicarrones the other day using the skin from this pork shoulder. The wife of the couple who joined us is from Columbia and the skins took her on a journey back home.
Yesterday, I made Hawaiian pulled pork from the shoulder. I dry brined it over night after scoring the fat cap. The morning of the cook, I made the ‘Hawaiian’ rub and slathered it on. The rub had brown sugar, black pepper, coriander, cumin, cinnamon, onion powder and garlic powder in it. I’m not sure which of those ingredients makes this an Hawaiian dish but the smell was amazing. Next, I fired up the trusty SNS in islow and low mode along with some hickory chunks. (Are there hickory trees on the islands? 🤷♂️) The original recipe called for the pork to be cooked at 350 F in a CI DO for 3+ hours but I just couldn’t believe that any kind of pork cook on the islands didn’t or doesn’t involve fire and smoke. If I am wrong on this count, I apologize to all native Islanders and beg your indulgence.
Onto the SNS after dialing it in at 225F - 275F. Admittedly, not my best job of scoring the fat cap - c’est la vie.
About 4 hours into the smoke, the bark was looking great, not so much my scoring job.
When it hit the stall at 160F and 6 hours, I did put it in the DO to finish since our friends were coming over and dinner time was not too far away.
After another 1.5 hours in the DO at 350F, I pulled it (shredded with claws) and here is the result. The smell was ethereal, with clear notes of cinnamon and cumin on the nose. 🙄
I also grilled some pineapple on the gasser.
For the sides, Mari Jo made sweet potatoes with rosemary and smashed zucchini.
Terrible plating! I should have separated the pineapple and zucchini with the potatoes. 🤦
Comment
-
SammyJ for reference here's the link to sous vide
Comment
-
skipped dinner, went straight to dessert!Attached FilesComment
-
-
Awhile back SheilaAnn posted her latest attempt at Stromboli, so I decided to give it a try. For something so simple, this is a little tricky!
For the pizza sauce, I did my usual: 4-5 cloves sautéed in EVOO, then an entire 14.5 oz can of Muir Glen fire-roasted crushed tomatoes gets dumped atop them along with a generous amount of Italian seasonings and a big pinch of salt. Simmer for a bit until it is thickened a little. Done.
I then got out the pizza crust. I used Pillsbury's crust-in-a-tube for two reasons. First, it's already made and two, it comes out nearly perfectly rectangular. I took a rolling pin to it to get some more surface area and to make it a bit thinner.
On top of that I added some sauce, hard salami, and then pepperoni. I wasn't paying attention when I bought the pepperoni and inadvertently got thick slices. Those don't fold well; get thin slices -- as thin as you can for everything.
Oh yes, the cheese. Full 8 oz here of Tillamook Mozzarella. I think I went a bit overboard.
Now for the tricky part....rolling this thing up. I was able to use the parchment paper to get it started, but those pesky pepperonis prevented me from getting anywhere near a tight roll, so it ended up being more of a folded thing than a rolled thing.
Still, not bad for my first time at this. I brushed the top with a beaten egg, dusted on some fresh parmesan, and cut slits so it wouldn't steam.
(You can see some of the filling squeezing out the side. I may have overfilled this. Oh, and crimping the edges, well, lol.)
Into a 400 F oven (it is raining, glorious, wondrous rain, so no outside cook) it went for 20 minutes, rotating halfway through.
And here we are all plated up. Messy, but good.
(That Tillamook shredded cheese, like all shredded cheese, has a starch in it that prevents clumping and that usually makes the cheese melt weird, but this stuff melted near-perfectly.)
For my first attempt, not bad at all! I definitely would use less fillings next time, and certainly flatter fillings. I might try some green pepper in this. Also should have sprinkled some garlic powder on top after the egg wash.
Still, an agreeable break from the usual Friday night pizza routine.
Comment
-
Michael_in_TX good first try! If I may, the sauce does not go on the inside, it’s for dipping. You are right on the thin slices, easier rolling. And actually, sliced cheese is a smidge easier, too. Again, thin. Bogy never too much cheese! The color is amazing!
I know you liked the convenience of the PB stuff. At least grab a Trader Joe’s ball of dough for the shortcut.
-
Another Serious Eats Thai recipe:Gaeng Khua Prik Si Krong Moo (Southern Thai Curry with Pork Ribs)
https://www.seriouseats.com/gaeng-kh...k-ribs-5191917
I used up the last of the Southern Thai curry paste that I made last week.
The recipe called for four ounces of the curry paste but I had 3 1/3 oz left from last week. I took the ribs (cut in half length-wise with a cleaned/ sanitized hacksaw since the store's meat saw was broken) and rubbed them with red Thai curry paste from the store - not quite the same as the homemade paste but enough to make up for the 2/3 ounce shortfall. Deviating from the recipe, I put them on the SnSK for some smoke (hickory), pulled at 125o - 130o then cut into individual ribs. I followed the recipe directions from this point on. Note: 6 cups of water was way too much, I had to pull the ribs out and hard boil to reduce the liquid otherwise the cook would have gone on for several hours more.
Rubbed with store-bought (not very spicy) red Thai curry paste.
On for some smoke. Cooker stayed at 250o
Basically still raw after smoking
Mise en Place
Sauteing the curry paste
Added the 6 cups of water called for in the recipe. A quick taste - OMG this was so spicy! Worried that I wouldn't be able to eat it. I skimmed off about 2/3 cup of grease during the simmer.
Served over jasmine rice. Spiciness much attenuated and the makrut lime leaves are a good foil for the spice. This was pretty good; different though.
Comment
-
I enjoyed the pork chops with dijon cream sauce I had to do it again for Thursday Night Football. This time I included a salad with my new favorite vinaigrette, that includes 2 vinegars and soy sauce. I upped my mashed potato games as well, but forgot to chop chives for garnish. I could eat this every day.
Comment
Comment