Got my protein crepe factory going this afternoon. And using the Le Creuset skillet mixed in withe non-sticks. I need to use this LC more often!
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Playing catch up
Last night
Tonight,
Pro drone flight today keep me busy. wife cooked dinner
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The trick to salads is making sure the croutons are properly proportional.
Last edited by Richard Chrz; March 16, 2024, 06:02 PM.Comment
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I did wings, thighs and drums on the Kettle with Vortex. That's not what this is about as I've done and posted before. The fries are the story. I took a half a russet, sliced thin like shoestring. Airfryed at 375 for 12 minutes. Spritzed with avocado oil, my seasoned salt mix and smoked paprika. This will be done many more times in the future.
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Yeah RichieB those fry’s look special!! Have you watched chefchrisyoung video on perfect fries? https://youtu.be/yw--NLjZBNk?si=oWGJAZrHx8qY0GgO
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Last edited by barelfly; March 16, 2024, 07:29 PM.Comment
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Felt like some breakfast tacos for dinner. Whipped up some creamy cheesy eggs, used bacon grease to fry up diced red and green bell peppers with slivered roasted jalapenos then topped with a few dashes of Huy Fong Sriracha. Warmed up some small zero carb tortilla's and quickly scarfed down three of them.Attached FilesComment
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Digging how the Cowboy brand briquettes cook so far. They have been recommended a few times in the pit. Grilled yakitori and niku-dango today with them. Also, cooked a couple of sticks of shrooms.
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Looks mighty good. Are they pork meatballs? Curious about any sauces? -
Troutman and Johnny Booth To make the beef balls, I used a tablespoon of tamari, minced ginger, minced garlic, and 1/4 cup of panko. The chicken was marinated in a mixture of soy and sake for half an hour before being skewered. Once on the heat, everything got brushed with a homemade teriyaki sauce until done. I didn't have time for a proper pickle, so I mixed cauliflower in soy and rice vinegar and roasted it in the oven.A scoop of brown rice also got plated.
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For tonight I cooked Chef Boyardee's spaghetti as featured on the Tasting History youtube channel. This is a really good sauce that is simple and quick to make.
I also went ahead and made tomorrow's meal: Irish Stew with lamb.
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Grilled corvina with salsa verde and couscous risotto.
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Well, I made breakfast sausage last weekend and the family was just kind of 'meh' on it. So I decided to turn 3 pounds of it into chili, sans beans:
Fried the patties (should have chopped and cooked in the pan, but they were frozen):
Ingredients:- 3 pounds of breakfast sausage (100% pork shoulder)
- 1 can of green chilies
- 1 can tomato paste
- 195g of yellow onion and shallot 'blend' ; I wanted to go a little milder on the onion, just to see what would happen
- 6 cloves garlic, minced
- 4 tbsp of my homemade chili powder (made two weeks ago)
- 24 ounces of water
- 1 vegetable bouillon cube
Cooked 20 minutes on high, natural release (20 minutes was probably overkill; 10 would have been okay)
Here you go:
The color deepened beautifully after cooking, because it was kind of a blah color before cooking.
I broke my fast early today to try; plating with shredded smoked fresh mozzarella cheese (great addition, though texture was weird):
Just a few notes:- It is delicious, and should be better tomorrow
- My DW approves, which is most important
- I added some more liquid (8 ounces), because I thought it was a little dry. I could have left it out, as there was plenty of extra liquid
- The smoked fresh mozzarella was from an experiment late last year; it was good in the chili and added nice smokiness, though the texture was a little chewy. Smoked Monterey or Colby Jack will be great with this to make it chili con queso
- My homemade chili powder was a recipe I developed, but only tried for the first time here. It has a lot more heat than McCormick's Dark, I believe. Of course, the heat could be because of the pepper in the sausage. I'll have to see what happens when I use it with beef. Whatever, the powder is the bomb.
- This would probably qualify as keto-friendly or at least low-carb, for those interested. It has a small amount of brown sugar (22 g over 3 pounds, plus the veggies.
- I think this would be good with a fried egg on top....hmmm....
Anyhow, here is the post to the original sausage making last week:
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A few weeks of making waffles with some different recipes. Mostly chocolate chip but also some ones had raspberries and blackberries mixed in with the chips. Syrup was either regular syrup (100% syrup) or bourbon syrup. All made on the Presto stuffler. All were excellent, light and fluffy on the inside and crispy on the outside. I made them in batches of four and all have frozen well.
I like this recipe best.
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Prime Surf and Turf. Grass fed and finished aged 15 day NY Strip from our local craft butcher. 2-zoned with a touch of cherry and mesquite. Fresh-caught Porgy, broiled with fresh herbs, from our local fishmonger. Butternut Squash, asparagus, green salad.
NY strips were very tasty. Porgy is a delicate white fish. Excellent with lemon, herb and butter.
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For my first smoke of spring I dusted off three of my favorite Hey Grill Hey recipes: Memphis rub, KC sauce, and The Best coleslaw. (The beans were Alton Brown's "Once and Future Beans".)
The meat was a bone-in butt from a Berkshire hog I butchered in December. I ran a 2x1 snake of Kingsford Professional with some pecan chunks. I got eight hours worth of fire running between 225-250°F, but the butt just wasn't quite done. One more hour in the oven did it. Probe tender at 200°F, the shoulder bone slid right out. It might be the best butt I've ever cooked!
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Cesar salad i made as a side to takeout pizza. Used my Vitamix immersion blender for the dressing. I like to pulse the anchovy into the dressing so my kids don’t see it. 🤫🤐
After all of the Costco discussion here on what they have I did a full perusal of the beef case and found a two pack of big tritip roasts. They also had prime and choice briskets as well as several prime steaks (ribeye, strip, tenderloin). And finally they had baby backs in cryovac!!!! Hallaluja, i grabbed a pack of those and stuck 'em in the freezer. I guess they don’t sell until daylight savings in WA 🙄. Anyways here is the tritip. No plating pics, the children were in full meltdown as it was a little later than optimal. 😐🔥🔥🐿️
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! Showing off some green chile chuckie tacos my mom made tonight! Finished on the griddle, which is what I say is the perfect way to finish a taco!
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