Pasta alle Vongole - Saturday night eats
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The leftover acorn squash filling was indeed a tasty breakfast. The incorporated squash acts like a potato, making this almost a hash. I added some red pepper flakes to give it just a little kick.
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Deer blind breakfast tacos and coffee. Diced venison ham, eggs, and American on a whole wheat bun. Warmed ove the buddy heater.
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Drumsticks on the kettle tonight.
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Found some on sale thin cowboy ribeyes from deep in my freezer, some chipotle sausage from the Bellville Meat Market and few other friends and grilled the whole shebang over post oak. Yummy!!!
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Advanced Photo Composition course at Steveβs place.
Allow me to wax philosophical: When I see an amazing meal, it makes me treat it as what it is, not just fuel for the body but an artistic representation of sustenance and nutrition; a devoutly inspired, edible, creative work; a visible manifestation of love using natureβs bounty.
Off the soapbox. -
Troutman I think you broke WayneT. π
However, the pics stopped me in my virtual tracks as well.
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Pork Sausage and Eggs, with a side of Pickled Peppers.
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The 3rd and final round for the Porter Road chuck roast from my SS, HawkerXP.
Pulled chuck tacos, with all the fixins. All = homemade guacamole, cheese, sour cream, queso, cilantro, jalapeΓ±o, Mateoβs salsa, a squeeze of lime juice and avocado. Mari Jo made homemade tortillas which put this meal over the top. It was paired with an 1800 margarita.Last edited by WayneT; January 8, 2024, 10:36 AM.Comment
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Had some Mingo snapper vac packed in the freeze from when caught a month ago. Wanted to do the whole meal in the air fryer soβ¦..floured, dunked, pankoβed, and seasoned the fish, added in some frozen fries.,,,,no room left in the basketβ¦..put the asparagus dipped in olive oil & basaltic vinegar, on a basket above! I know fish and chips paired with asparagus. Oh my God! π± but I had fresh asparagus from a day or two ago and I had to eat it so thatβs whatβs for dinner!Attached FilesComment
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New York Cheese
Last edited by Richard Chrz; January 7, 2024, 07:09 PM.Comment
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texastweeter thatβs pretty high praise, thank you. If you ever want to do a video chat and talk pizza dough - bourbon, etc.., let me know.Last edited by Richard Chrz; January 8, 2024, 09:32 AM. -
Mmmm. That looks SO good!
I have several frozen balls of sourdough pizza crust. Guess I gotta thaw one and see what kind of pizza damage I can do! I have no other toppings, but have pesto, olive oil and a pound block of mozzarella, so think I could whip up a cheese pizza of some sort. Not sure it will match yours though! -
jfmorris, a pesto olive oil pizza sounds fantastic. if you have some garlic cloves, make a garlic confit with olive oil, and then use that oil for the added level of flavor.
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Last edited by HotSun; January 7, 2024, 08:30 PM.Comment
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jfmorris , you are correct about the 'H'. My girls love their hard cooked eggs, but sometimes they forget about them or they confuse them with fresh eggs.
Method in pressure cooker (I use a regular pressure cooker): in a steamer basket or trivet, 1 cup of water (maybe less), 6 minutes at high pressure, quick release, move eggs immediately to an ice bath. Enjoy. The 6 minute time is based on InstaPot, but that time works great for me.
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Now on to more serious matters. I made some pub cheese today, which is something I've wanted to make for a while.
Mise en place: sharp cheddar, cream cheese, Worcestershire, beer (Blue Moon Belgian White), mustard, onion powder, garlic powder, and dry chives to garnish.
Result was pretty, but I found it kind of plain and meh. I doubled the Worcestershire, but that didn't help much. The DW suggested bacon, so I have this stuff called bacon salt, which improved it. I'll give it a day, but overall I give this a 'C', for now.
Recipe source is here:
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I had a similar experience making "beer/pub cheese" a couple of times. I even bought sodium citrate (I think that is the name), which helps cheese melt smoothly, but just felt the pub cheese recipes I tried were lacking. I added some Flatiron Pepper flakes and some jalapeΓ±os, and that helped, but all in all it was just blander than I hoped for. Maybe salt, or a shot of vinegar or pickled jalapeΓ±o juice in place of some of the beer would help...
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It was just a little too cold and wet to grill, so I did this in the skillet. These are loin chops that I preseasoned with Jamaican Black Mountain Adobo, and froze a while back, so it was time.
Just a touch of bacon fat, highest heat.
Turned over, cooked for two minutes on highest heat, then lowered to medium high:
I didn't have time to do fondant potatoes, so I just did mashed russet, in my pressure cooker. Fluffy and wonderful, just milk, cream, and S&P:
Chops ready to serve:
Plating:
Served with roasted broccoli, courtesy of the DW, and green apple sugar free soda. Overall, a great success, but my son noted that 'he has had better', by which he means, from the grill.
I wasn't offended, since he's a big fan of my cooking.
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RUN! DO NOT WALK! To this recipe from troymeister so many ways delicious! If I could find the dang link to his post, I would add it. But I canβt. But I did put it in the paprika.
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SheilaAnn and or troymeister This recipe looks fantastic! Will it to serve 7 people as written or should I increase the sauce ingredients? -
DTro For 7 people, I would probably increase. If there is extra, you can always freeze for an easy meal at a later time.
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Smoked and seared double rib chops on the kettle. Kingsford with apple wood and used my SNS. Memphis dust rub after an 8 hour dry brine.
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