A little honey, soy sauce, garlic and chicken broth mixed in with pan seared chicken thighs seasoned with chili flakes and oregano. 30 min in the smoker at 350°F after pan searing. Easy and DELICIOUS!
Weather and schedule have not been conducive to outside cookery lately, but I did get a chance to make a couple different Bratwurst recipes yesterday.
Those are Wisconsin beer brats from Two Guys and a Cooler, with a couple of tweaks. I used full fat milk powder for the binder, and beer instead of heavy cream. I used the house Amber beer that I make at work, and it added a nice bit of malty sweetness.
I also made their German Brat recipe with a different house beer.
Had some company over for dinner tonight so I braised these short ribs in a Dutch oven with polenta as a side and a Reid Family Vineyard red blend to drink. Not the most picturesque plate, but boy was it yummy. Had about 7 pounds of ribs in a bottle of Cabernet Sauvignon and a couple cups of beef stock as braising liquid.
Whole house except me (seriously even the dog) has the flu. Kids wanted ramen. No pics, I do the 33cent thing. Couple of croque madame for me and the madame...
Being the only healthy one in a house full of sick people is no fun. Best of luck to everyone getting better. I'm at home with my daughter right now for the same reason
Venison summer sausage w/cheese. Made 2 25# batches, 1 with high temp cheddar. Other with high temp pepper jack.
Ground, mixed and stuffed on Saturday. Smoked to 155 deg on Sunday, ice bath for 3 hours then hung up to dry for about 4 hours. Tonight I cut into 1/4ths to vacuum seal and freeze.
A riff on chicken scarpariello. No skin-on, bone-in chicken thighs, no problem. I just happened to have some boneless, skinless thighs in the freezer. I had to do a grocery store run for Italian sausage links but, finding none, no problem. I bought a package of bulk, hot Italian sausage, which I formed into meatballs. Everything else was on par with the SeriousEats recipe.
Mari Jo made mushroom risotto onto which the chicken scarpariello was spooned.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
WayneT now I don’t feel so bad about straying from the recipe. I, too, made scarpariello tonight. Not shown, served over mashed potatoes. The heart and soul wanted mashed tonight. And I failed the plating pic. But did get the post roast pic.
Frijoles Charros tonight. We have been trying some different bean dishes over the past few months and I think this one is a winner. Very well balanced with a great smokey flavor from some homemade bacon and just enough heat with a couple serranos. Beans were cooked great as well. Nice and creamy.
For those of you who are bean lovers do high quality beans make much difference? These were cheap dried pintos. Is it worth it to spend a few bucks on Rancho Gordo or Boonville Farms or something like that? Is there a noticeable difference?
Having never ordered from RG I can’t say. My strategy is to get them at the carniceria where the beans are flying off the shelves and they are reasonably priced. I love pinto’s most of all so it works for me. Nice looking beans 🫘 🔥🔥🐿️
For Pinto or Mayacoba beans, I'd say generally no, unless you only have the bags of beans on the shelf. Are the RG Pintos better? Yeah, sure, a little, but Pinto beans average 75 cents per pound around here. Are RG Pintos $6 a pound better? nope.
Pretty much anything else from RG, yup, total upgrade. Cook up a pot of King City Pinks or Vaquero, and just, damn. And frijoles charros with Vaquero beans are so good.
A5 Wagyu ribeye from Wildfork was a Christmas present from grandson (who is now in Latvia with 3rd Inf Div)
1) dry-brined over night
2) sous vide for 90 minutes at 129*
3) 10 minutes in cold tap water bath
4) seared for 75 seconds each side in Weber cast iron accessory
5) consumed
Unlike any beef I've ever had---tender, tasty and otherworldly.
Having said that, given the cost I'll stick with good ole USA prime!!
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
MsTwiggy There’s ground chicken, water chestnuts, mushrooms, carrots and green onions. Garlic and ginger of course. Sauce had hoisin, soy sauce and rice vinegar. Roasted almond bits for a little more crunch.
This makes a rotation through our kitchen every other week or so.
Shrimp was cooked in a garlic butter
The pasta:
75 grams semolina
36 grams warm water (48% hydration for batching up or down)
The Sauce:
1 1/2 cups heavy cream
4 Tbl butter
1 cup freshly grated parm
1 ounce of dry vermouth
1 Tbl lemon juice
2 cloves minced garlic
Diamond Crystal Kosher salt to taste
Over a medium heat, butter, garlic, lemon juice and vermouth, once that is all melted, then add heavy cream and let it simmer for a minute or so, not boiling, just a light bubbling, now add the shredded cheese , it will start to thicken quickly, so shut the heat off, add pasta and continue to stir and working the pasta through for a complete saucing. Adjust consistency with reserved pasta water, then add in the cooked shrimp. The cheese thickens it pretty good, so the water can help you out if it over thickens.
Top with green onion, or garlic chives if you have (our preference).
Enjoy
Last edited by Richard Chrz; February 7, 2024, 07:57 AM.
SheilaAnn if I were to put together a quick fresh flat pasta, I would likely right now go with the egg pasta, but I think that is likely to change, I enjoy the feel and working with the pasta I’m working with now. It just feels different, more like bread dough, and likely as big of a learning curve. Egg pasta is more forgiving in binding strength, but there is no feel to checking the gluten structure, like I’m finding with water based,
I would recommend to someone starting, to go with egg.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Taco night. Leftover strip. T.J's Hatch Valley Salsa. Green pepper and 4 blend cheese. In oven 6 minutes at 350. Garnished with sweet onion. I prefer the hard shell taco. Something about the crunch and taste.
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