Made crawfish étouffée last night. First time with this recipe, and I will definitely be going back to it!
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KETO salmon patties, used pork Panko vice crackers. Fell apart some, but that's life in a kitchen
Served with a side of Tabasco Chipotle!
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I was in the Fresh Market the other day and the guy in front of me bought a tomahawk. We got to talking so I said what the heck, I'ma go for it. Salt, Montreal, black pepper. Reverse seared, brought to temp on the Chimp, seared on the joe. It was good, but a good NY strip would have been better. I could have picked up a couple of strips for the price i paid. I can say I have done it, but I doubt if I'll do it again.
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Cuban Roast Pork Shoulder and the sandwiches der after. Ended up with Italian grinder (super soft and it toasted oh so nicely. Pork, ham, pickles, mustard and Swiss. The pork was a little bland (I don’t think I marinated long enough) should have augmented with the paste from LA Pork Butt recipe. Next time! Roasted at 325*F until 145*F and rested until 155*F.
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I’ve been chowing on left over chuck roast all week in soups, was close to going ramen but felt to lazy to poach an egg.
went with dicing up some potatoes for a roast beef hash, topped with natures gravy.
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Bacon from my new microwave bacon cooker
Beef and Bacon (and hot sauce)
Carnivore
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Roasted honey glazed quail over roasemary, sage and thyme with fresh greens and roasted potatoes. 100% homegrown minus the honey.
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Last edited by Richard Chrz; October 20, 2023, 08:22 PM.Comment
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Love venison backstrap. A long time ago I had made backstrap at noon, and then my wife and I went to a party that evening. Friends were also invited, and their daughter and ours were best friends, so she stayed at our house. Her dad asked me what the kids were having for their meal, and I told him leftover venison. He said she wouldn't eat it, didn't like venison. There was none left we we got home, and his daughter definitely had her share. -
Wow Richard, to me that sounds like a perfect sandwich. That backstrap looks perfectly cooked.
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TWBarbecue inspired me a few days ago with the French Onion Soup. Bought the crocks and made it tonight. Wow that's good!
Thanks!
Brian
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YES!!! 👊👏 Looks awesome. How’d it turn out for you Brian? -
TWBarbecue it was better than what I've had in most restaurants. My wife proposed to me. Thanks for the inspiration!
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Some cousins from CA have been visiting for 3 days and we celebrated them being here with food.
I experimented today with my new Jackery 1000 Plus solar generator by smoking some pork belly ‘off the grid’ using my copperhead 5 smoker. It was fully charged when I started.
Once the fire pot was ignited and the heating element turned off, the smoker drew only about 27 watts. After 5+ hours at 250F, the PB was at 195-205F and probing tender. The solar generator battery still had 70% capacity left. My experiment was fun and educational.
While smoking the pork belly, my cousin and I baked off some focaccia dough we made last night. It contains sun -dried tomatoes, onions, and rosemary.
Mari Jo made an apple fennel salad as a side for the PBBEs.
These were smoked entirely on my Copperhead 5. I was going to start them on my SNS but the weather was uncooperative.
I also made some skillet corn bread with bacon.
Annnnnnnnd, here’s the motley crew (not to be confused with, you know…) at our favorite winery. Moi, Mari Jo, Gary and Barb.
We feasted mightily but alas, they are headed home tomorrow.Comment
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Pork loin roast cooked sous vide and seared on the Weber gasser. Served with rapini alla Calabrese.
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The company I work for had a conference with several of my colleagues from all over the world visiting. My one Japanese colleague, who has been a great host to me during my trips to Japan, had expressed interest in having "one of those huge American steaks with the big bone in it" during his trip to America. I was not able to make that happen for last year's conference, but I decided I needed to make it happen this year. After all, he's enabled so much wagyu for me....
Only problem is the week is crazy busy, with activities most nights, so not a lot of prep time or even shopping time. I decided the move was to pick up a couple of tomahawks, grill them at my place, then have a steak party in the lobby of their hotel. Threw a bunch of potatoes in the oven to bake and picked up a salad from a local restaurant, but the steak was the star.
Wild Fork USDA Choice tenderloins, 2.66lb ea. Cooked over charcoal, flipping every 30s and rotating the locations over the fire.
The mission was a success. One guy said that it was the best food he's eaten all week. Another said that he'd been taken to Flemings earlier in the week and they had ordered a tomahawk there and mine was way better.
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Smoked Brisket for grandkids
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Not much outdoors cooking happening, as we have had busy weekends and my weekdays are very limited. Headed to the Reading Terminal Market in Philly to meet some out-of-town friends and explore some of the foods and whatnots. Spareribs probably for tomorrow. But I had time to whip up this, for my DW since she has been too busy with school.
Here's one for SammyJ , keto-friendly. Buffalo chicken dip:
Fairly typical recipe, but I do a few things differently:- 2 poached chicken breasts, my method (will share in recipes at some point)
- Louisiana brand hot sauce instead of Frank's
- Stove-top instead of slow cooker
Source: https://www.allrecipes.com/recipe/68...o-chicken-dip/
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texastweeter , dang, blue cheese is great idea and I have some in the fridge. Next time!
hoovarmin , we ended up not going to the market, darn. My DW's best friend was in town for a week-long class at Wharton, so we just ended up at a tavern catching up for lost time, eating charcuterie and cheese, then off to dinner elsewhere with her husband. We'll go once DW is out of school, probably early January, and I'll post then. Nice to hang with adults for a change. 😁
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Hangersteak Sous Vide.. pan seared.
Served with broccolini, shrooms. Ovenbaked potatoes and mushromsauce.. A glas of Tomassi red wine on the side..
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