Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024

[fzxdoc]

This seems like it shouldn't work but it does. Tonight I made a Garlicky Shrimp in the CrockPot. It's an America's Test Kitchen recipe from their Slow Cooker Revolution Cookbook Volume 2 and also on their website, which is behind a paywall unless you're a member.

It's supposed to be served as an appetizer, but I served it over aglio e olio along with a crusty homemade sourdough bread and a Caesar salad.

Here's what the ATK folks say about this recipe:

WHY THIS RECIPE WORKS

Delicate, fast-cooking shrimp and the slow cooker may seem like an impossible pairing, but the slow, gentle heat of the slow cooker is actually terrific for producing tender shrimp without the fear of overcooking. With that in mind, we set out to create a classic garlic shrimp recipe that would infuse the shrimp with plenty of rich, garlicky flavor. We started by cooking sliced garlic and spices in oil for 30 minutes to soften the raw flavor of the garlic and allow the spices to bloom. Once the oil was sufficiently flavored, we stirred in the shrimp. A mere 20-minute poach in the garlicky oil was enough to cook and season the shrimp.

The oil is seasoned with sliced garlic, smoked paprika, salt, pepper, and crushed red pepper flakes.

Here are some shrimpy snaps:




I ramped up my portion a bit with several grinds of Flatiron Pepper Company's UC Biber pepper blend.

So delicious.

Kathryn

[hoovarmin]

This looks delicious and it's so counterintuitive. I never would have thought cooking shrimp this way is a thing.

[Elton's BBQ]

This looks very tasty indeed!

[Clawbear57]

Your god always looks inviting. Love it!

[RichieB]

Strip steak on the Sizzle. Seasoned with Chud All Purpose Rub. Baked potato seasoned with SPG, smoked paprika and butter, lots of butter. Thank you Baltimorelger my SS. A really nice tasting rub.

Just 1 picture.

[hoovarmin]

Nice looking steak, Richie!

[RichieB]

I really like the Chud rubs. The All Purpose, SnakeBite and SweetCheeks. All have a unique taste.

[Elton's BBQ]

Nice!

[MsTwiggy]

Rice/Millet ramen noodle stir fry with tofu and veggies. Yakisoba panfry finished with bachans. A new iron in the fire 🔥🔥🐿️

[Elton's BBQ]

Now this looks really good!

[Clawbear57]

Never tried tofu but this plate makes me want to try it.

[MsTwiggy]

Thanks guys! Clawbear57 I would love to cook you up some 😉 🔥🔥🐿️

[JoeSousa]

Iberico pork chops. This was a 4 bone roast but I decided to cut it into chops for more crust and better bones to gnaw on. Cooked over some Jealous Devil lump on the SNS Kettle. Utterly delicious. Amazing flavor and the bones were perfect for gnawing.

[Troutman]

Those look exactly like the Duroc ones I get here at my H-E-B. We love them almost as much as ribeyes. Thanks for posting.

[Elton's BBQ]

Looks great!

[Clawbear57]

I would gnaw on those bones any day.

[Spinaker]

Aracherra steak tacos were had at sauna night! Man were these tasty! We had to make some buttered garlic as well. Pretty simple…add a ton of garlic and a stick of butter and let the Gentleman's fire work its magic.

[Spinaker]

Yeah, I mean kinda like that only it’s just naked dudes in a sauna instead of ladies on stage. texastweeter 😂🤷🏼♂️🚬

[texastweeter]

Lolololol. Do you have a buffet and open bar too?

[Elton's BBQ]

Love those shots! And i bet it was good aswell!!

[DTro]

These enchiladas were made with leftover carne adovada and Japanese sweet potatoes. I cooked the sweet potato in the microwave before cubing it and used a canned enchilada sauce to dip the tortillas in for a quick weeknight dinner. The meat had a good kick, so I kept the black beans mild and cooked them with onion, garlic, chicken stock, and a tablespoon of tomato paste.

[MsTwiggy]

DTro they have this individual look about them. . . Very crispy all around, which can be hard to achieve in a crowded casserole situation. I am taking note here to space them out a bit and oil my pan to avoid sticking. 🔥🔥🐿️

[DTro]

MsTwiggy added oven photo to show spacing.

[MsTwiggy]

DTro this is the secret 🤫 to crispy all around enchiladas!! 🥰👏👏🤩🔥🔥🐿️

[jfmorris]

Soooo.... yesterday I completed the sous-vide part of a LONG sous-vide-que venture. Back in the fall I pulled a half flat and a point out of the freezer, cured them to make corned beef for something like 12 days, THEN I made them into pastrami, and smoked on the SNS Kamado until it they hit 170. At that point, I pulled them off, vacuum sealed them and into the freezer they went!

Yesterday morning I found out we were having the daughter and grandkids over as we all prepare for a 1 year old birthday party (today). So.... knowing that my daughter loves pastrami, I went on a freezer dive. Into the SV pot they went at 195 for 4-5 hours, direct from the freezer. This SV approach for the finish on pastrami, versus steaming, or smoking all the way to done, is something David Parrish outlined years ago in the pit, and every time I do it, the results are spectacular.

I think the results speak for themselves...



Last night I carved up the flat.... that point is getting sliced into lunch meat for me today using the deli slicer!



And the brisket "bend" test.... is it tender? And I did wash my hands... I'm out of food prep gloves...



The wife and I made ours into a pastrami Reuben... sourkraut, and Thousand Island dressing. The bread is home made sourdough I made on Thursday.

Mine I was lazy. Wanted bread toasted, and it doesn't fit the toaster, so got cut in half...




SWMBO's got toasted twice, with half the bread sticking up out of the toaster, rotate 180, toast again, haha. She didn't built hers as thick as me.



The 3 year old, 1 year old and their 26 year old mother all ate straight meat and potatoes, and apparently loved it! I was shocked the kids didn't think it was spicy... and that my daughter let the 1 year old have some...

After dinner, which had air-fryer pan friend potatoes as the accompaniment, I was given the job of building a giant balloon arch. I'm still out of breath, and wonder how we will get it to the party, which ain't at my house!

That's about all I got for now. Carry on!

- Jim

[fzxdoc]

Wow. Great result. I've tried this in the past, copying Dave Parrish's pastrami cook with boneless short ribs, and remember it as spectacular. Using those smaller pieces of meat meant twice as much rub per bite. Brilliant.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/148541-svq-pastrami-perfected#post148541

Never done it with a whole flat/point.

And Happy First Birthday to that little one! Post a cake-all-over-the-face photo!

K.

[jfmorris]

Kathryn fzxdoc thanks for posting the link to Dave Parrish's post. That is the method I've followed every time. This was my first time doing it with a home cured corned beef - usually I've done it with store bought corned beef flats or points that I pick up around St. Patrick's Day every year.

I've never seen boneless short ribs for sale here, and they for sure are gonna be more per pound than brisket, so I'll keep doing it with brisket. Or pork. Porkstrami using a butt is really good....

[Clawbear57]

Jim, you did an excellent job. Happy birthday to the little one.

[Elton's BBQ]

Nothing fancy today.. coz im working the nightshift.
Fried burgers with panseared potatoes, carrot, paprika and celery..

[hoovarmin]

A hearty meal

[MsTwiggy]

I’m digging the mixed tubers!! 🥕🥔🥕🥔😎🔥🔥🐿️

[Elton's BBQ]

Thanks hoovarmin & MsTwiggy

[SheilaAnn]

Friday night pizza in the CI

[Elton's BBQ]

Looks great!!
Will try this recipie.

[Finster]

Oh my!!
Just read through the link you posted.
This is definitely going on the must do list….and soon.
Don’t see any reason this couldn’t be done on the kettle, as I can get that hotter than the oven..

[Clawbear57]

That crust, crust, crust yeah.

[hoovarmin]

I've been wanting to make Chris Bianco's Pizza Rosa ever since watching the episode of Chef's Table featuring him. It was really tasty. Also made some tomato and onion with ricotta and a marg with ricotta instead of mozzarella. I did these indoors with the oven set on Convection Roast.

[MsTwiggy]

The crust is perfect!! 🤩 Making me want to enjoy some pizza 🍕!! 🔥🔥🐿️

[fzxdoc]

Those are two pretty pizzas! You're stepping into the Richard Chrz league, my friend.

K.

[hoovarmin]

fzxdoc my year was just made, lol. Thank you so much.

[theroc]

These rainy weekends in SoCal are getting to be kinda old. Still made the best of it by stir frying a couple of dishes: chicken with asparagus and shiitake with baby bok choy.

[Elton's BBQ]

Looks good!

[DTro]

Not to mention that Thai bird perched high- Yum!

[MsTwiggy]

Super comfort right here!! ☝️💯🤩🔥🔥🐿️

[SammyJ]

It's a Saturday, clean and set up the kettle with a charcoal Ring

Prep some St Louis Ribs
The rub is salt, pepper, and paprika

On my Kettle

And now ready to eat!

[Elton's BBQ]

Yessire!

[Clawbear57]

Bark ,great.

[DaveD]

Just your basic beef tacos using 80/20 ground chuck. My tried and true procedure.

[fzxdoc]

Yum. Tacos al Gringo, as mnavarre said. Nothing wrong with that. We all make our comfort food in our own way.

I personally think that iceberg lettuce is underrated as an add-on to burgers and tacos. Nothing adds that refreshing crunch and texture quite like it, IMO.

Dave, what saute pan is that? I'm in the market for one to replace one that I have. Eyeballing Circulon. I like the dimensions of the one you used for the taco meat, though.

Kathryn

[DaveD]

fzxdoc Kathryn, it's a Copper Chef Diamond 9.5", according to what's on the bottom of the pan (can't put a pic in comment), but on the CC website it's clearly their inexpensive "Black Diamond" line: https://support.copperchef.com/produ...amond-5pc-set/

We have used this set for years, and have been very satisfied. Like all non-stick pans, their coatings do wear away; we just added a small set of Tramontina in part to replace some of these. We use that tall pan often!

[fzxdoc]

Thanks for the additional information, Dave. I like the high sides of that pot. Sort of what would happen if a skillet married a Dutch Oven.

Kathryn

[texastweeter]

Dry aged steak burgers for the wife and kids.

[fzxdoc]

What a great husband and Dad. Fixing such a beautiful plate for each family member while you still plow through your Lenten dinner fare. Hang in there.

Kathryn

[Richard Chrz]

Looks killer!

[Clawbear57]

Need to make an album.

[hoovarmin]

I haven't made chicken Marsala in a long time - like decades. I was going through some cookbooks my late wife picked up for me at thrift stores and found this recipe, and had to make it. I love the mashed potatoes instead of noodles. I could have reduced the sauce another 10 minutes, but it was still a major hit.

[fzxdoc]

Nice cook! I bet the kids loved it too!

If you can get into the Cook's Illustrated ATK website, they've got a "Better Chicken Marsala" recipe that is really good. It uses dry marsala which is not easy for me to find. Sweet marsala is available everywhere. The recipe's dried porcini mushrooms, pancetta, and gelatin upped my Marsala game.

Here's that recipe on the ATK's You Tube video, in the accessible recipe link attached below the video.

https://www.youtube.com/watch?v=x6GOsEMwhNk

K.

[hoovarmin]

fzxdoc thanks for sharing the recipe!

[Clawbear57]

Use bread to sop up the sauce.