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Last edited by Panhead John; April 13, 2024, 08:03 PM. -
Dinner from random stuff. Found a piece of smoked pork belly in the freezer. Dinner sammiches!! 🔥🔥🐿️Comment
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A couple of NY Strips from Costco done on the SnS Kettle :-)
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It’s been a minute….. I had a slip and fall on April 2. 7 stitches, 3 CT scans and 48 hours in ICU later….. I’ve been lurking, but not cooking.
I give you seafood cakes with arugula salad.
they were good. I skipped the salmon after seeing how much other fish there was. Served with a splash of Louisiana hot sauce.Comment
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My lovely bride made us her legendary beef stroganoff last night at my request. Used a couple of strip steaks for the meat, made up her creamy sauce with mushrooms, cooked the cut-up steak hot and fast, mixed it all together and served with wide egg noodles. She also made broccoli in the microwave but then totally forgot about it until we'd finished! Secret weapon in this rendition is she used some of the drippings captured in the foil boat of a Prime chuck rib cook a few weeks back in the pan to get all the onions & shrooms cooked, foundational to the sauce basically. Delivered an exceptionally great flavor!
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I've been using the Paprika app for meal planning and grocery lists lately, and have been solely in charge of cooking. Yesterday my wife threw me a curveball and went grocery shopping herself and brought home a nice haul. Good stuff. She left me to play Iron Chef with the meal plans for the week. Unfortunately, I fell down a recipe research rabbit hole an lost track of time. When I realized it, it was too late to start firing up coals for the rotisserie chicken I had planned, so I had to pivot to something fast and easy. That's where this recipe came in: Pasta With Sardines, Bread Crumbs and Capers.
All of the work, which was minimal, was done in the time it took to boil a pot of water and cook the pasta. The end result was absolutely delicious (if you like sardines). The tanginess of the capers and brightness of the lemon zest perfectly counterbalanced the rich, oily fish. This one is getting saved to "favorites" in Paprika.
I only made two changes to the recipe, the first of which which was sautéing two finely minced garlic cloves in the olive oil before toasting the breadcrumbs. I respect Mark Bittman quite a bit, but he sure dropped the ball leaving out the stinking rose. The second was doubling everything except the pasta. The recipe as written wouldn't yield enough topping to adequately cover 1 lb of pasta.
Last edited by PGH_RAM; April 14, 2024, 11:44 AM.Comment
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My smoker has been out of commission, as I needed to replace the relay switch. Well, got that done this past week finally….and I thought it was time for some wibs!!!!!! Spare ribs rubbed with Oak Ridge BBQ Secret Weapon, smoked with cherry and a little Lexington Dip sauce. Served with a garlic jalapeño pasta salad.
Last edited by barelfly; April 14, 2024, 01:18 PM.Comment
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Sausage and Eggs
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So I tried something new. I had half of a venison liver in the freezer and my wife's attitude towards venison liver and onions was less than enthusiastic. What to do? Pate! It didn't text properly, but you know what I mean. Looked at several recipes but of course I never have all the strange ingredients, so I winged it with what was available. First of all, removing all the silver skin and grisly parts was a PIA. I used yellow onion, shallots, garlic, parsley, sage, bay leaf, some salt.
Some recipes called for brandy or cognac but hey, use what you got right?
Because...why not?
Can't say that I was pleased with the color, but an internet search result said to dress it up with fresh herbs or a reduced balsamic vinegar, so I guess it's just the nature of the beast.
I let it sit in the fridge for 6 hrs. The flavor wasn't bad. You can taste liver but it's little sweet. Probably from the whiskeyComment
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We used to make chicken liver mousse at my old job. Your color looks good.
What say the “venison whisperer” texastweeter -
Color is typical for venison liver pate. Looks great. If you wanna experiment even more make a venison liver terrine. Did you soak it in milk first? SheilaAnn
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A couple of cooks from the weekend. First, a tri tip that I cooked last night. Rubbed/dry brined with SPG. The pic is from the beginning of the cook. I had more, but must have inadvertently depleted them. Anyway, I wanted to cook this Santa Maria style, but it was too windy for an open fire. So, a reverse sear on the Kamado Joe. Tonight it was wings. They were marinated overnight in G. Hughes’ Sugar Free Teriyaki marinade (good stuff!) and cooked on the KJ using the vortex and a chunk of pecan for smoke. Both cooks turned out great. Much better than the pics. I need to work on that….
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I did some Vortex chicken thighs for dinner tonight. Certainly nothing fancy or special but it’s been a long time since I’ve posted anything so I figured I’d better prove that I actually still cook! Anyway they were tasty as usual with the Vortex.
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I intended to serve green beans with this and it didn't work out that way. But Sunday dinner with my wife and daughter, we had beef and noodles on mashed potatoes. Talk about comfort food.
I developed the broth beginning Saturday morning from a batch of roasted beef bones I made French Onion soup out of a few weeks ago. This was their second yield and made for tasty, tasty broth the second time around.
I used Amish egg noodles (whole wheat) and vacuum sealed burnt ends from a cook a while back. So these are brisket beef and noodles. Served on a bed of mashed potatoes with crushed red pepper and smoked butter.
I probably shouldn't eat this all the time, but man, today was worth it to eat this!
B
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