Show Us What You're Cooking! (SUWYC) - Volume 33, Spring 2024

[Spinaker]

Found some Morels yesterday and fried them up with some Bellas and steak. Dang fine meal.

[Troutman]

I found some mushrooms but when I picked them the stems turned purple. Should i ???

[fzxdoc]

Living off the land and cooking outside. It doesn't get much better than that.

K.

[Spinaker]

It’s makes these meals that much more special. fzxdoc

[nikolausp]

Smoked some Chicken quarters on my RecTeq. I did a quick blow-torch finish on the skin, to try and crisp it up a bit.

[Andrrr]

I'd say the torch worked!

[Clawbear57]

I'm hungry now!!!!

[JoeSousa]

Seattle style teriyaki - After eating it a couple times during my last visit and watching Kenji's Seattle teriyaki tour I have made this a few times and found that Bachan's is very, very similar to what I had there. Marinated it in the sauce for a couple hours then grilled over direct heat. Served with rice and some nice gyoza.

[fzxdoc]

Good to know about the Bachans. Original, I'm assuming. Did you use the hot or mild?

Nice cook!

Kathryn

[JoeSousa]

fzxdoc I use the Original. They sell it in big bottles at my Costco. But I see no reason why the others wouldn't work.

[Clawbear57]

More chicken yum yum.

[SammyJ]

Flame Kissed Beef Burgers and Bacon. These were cooked on my Nuke Delta01.

[Clawbear57]

That Delta01 did a job on that bacon. Wow!

[Dewesq55]

Hotdogs (Hebrew National) cooked on the gasser with homemade sauerkraut, Caesar salad and baked beans (not pictured.)

[hoovarmin]

Can't beat a good dog!

[barelfly]

Kraut!!!!!!!

[fzxdoc]

Nice summertime supper.

K.

[Jim White]

All the colors: white pasta, red tomatoes and pepperoni, purple cauliflower, orange carrots and green kale.

[WayneT]

Give me some o' dat...hold the kale.

[fzxdoc]

The CSA box struck again! Nice use of those fresh ingredients.

K.

[DaveD]

Time for another round of Rita's Fajitas. I have updated the recipe to reflect the inclusion of sliced mushrooms as part of the veggie bill - really adds to the final product.

Marinated the sliced onions and peppers, and heated up some leftover Prime ribeye from the AR National Ribeye Day cook in the sous vide. Got the shrooms browned, then added the veggies.





Added the veggies, and once they were translucent, added the sliced up steak.


Stirred in the sliced steak and heated everything through.


Heated flour tortillas and loaded 'em up, topped with shredded cheese, salsa, sour cream, and guac.




And to maintain my rep...


They were super yummy! I even had a second, smaller one, but now that I have been sitting here awhile after dinner, am starting to regret that decision... so full!

[Andrrr]

The pinky pic had me rolling. Now I have to explain it to my wife...

[Troutman]

Pinkies Up !!!!

[fzxdoc]

Nice way to use up that yummy ribeye.

K.

[Richard Chrz]

Leftover flourless torte, I took heavy cream, a pinch of sugar, a bit of good bourbon, and some espresso powder to round off the edges for a whipped topping to go along the side, I think next time I need to make mascarpone in place of the whipped topping, But I’m working on putting together a bourbon focused dinner, with pairing in each course, both with and without cigars. So now to enjoy learning,

[WayneT]

That recipe you posted is very similar to the one I use from KA Baking. There’s some rich irony in a flour company (I know they’ve rebranded) having a flourless torte recipe. I do not use their glaze though but one from Scharffenberger.

[fzxdoc]

That's 1 1/2 tsp bourbon in that topping, I'm guessing, Richard? I like your idea of making mascarpone. Seems like it would play nicely with the bourbon.

I'm so going to steal this recipe with your addition. Can't wait to see how you finish it up to meet your specs.

Kathryn

[Richard Chrz]

fzxdoc tablespoons, sorry just saw I did not add that, will go change. Hence the addition of a bit of espresso powder to round the edges of the bourbon flavor. My wife was skeptical of the bourbon addition, but after she tasted it, she was wanting it on a her plate as well.

WayneT that is a funny irony.

[barelfly]

Well…..a 4K post deserves tacos…didn’t plan this, the meat or the post, but hoovarmin put money down at the local sports book on tacos, so gotta make sure he gets paid!

I didn’t really have a plan for this chuck roast. It was going to be birria this past weekend, but that didn’t happen so I needed to use it up since it was unfrozen. Perusing some recipes last night, I thought pulled chuck would be great, as I haven’t made this in quite some time. I rubbed with just about the last of my Oak Ridge BBQ Black Ops, smoked it at 275* until it hit 170 and wrapped to push through the last hour or so. I pulled it once it hit 198* and then let it rest until dinner.

and that is when I had to make a decision on how to serve and David mentioned the tacos! And that sounded really good!!! I thought a chimichurri sauce would pair nicely with the fattiness of the chuck. So that’s what we had…

the chuck prior to wrapping



pulled and a little board sauce to mix in



and then tacos and black beans. Really enjoyed these! A nice pairing of chimichurri and fatty chuck on a tortilla!

[barelfly]

Thank you all! Who would’ve thought I could post so much about tacos

and Andrrr thank you! And warm weather is here! Time to cook some fancy rice with chicken and a few vegetables! Or if you are ever here in NM - we can cook it out on the back patio!

[hoovarmin]

I can finally retire

[Troutman]

Taco boy does chuck tacos

[hoovarmin]

Chicken Sesame Noodles with Fried Peanuts, from Keji's "The Wok." Guess what I left out - the sesame seeds. Didn't even occur to me til just now. But that's ok, cause there are leftovers in the fridge and I can throw them in at lunch today.

[bbqLuv]

My guess is it should be renamed Chicken Noodles with Fried Peanuts.

[barelfly]

Looks great! And that’s a great photo too!

[hoovarmin]

bbqLuv the sauce had 2 Tbsp of toasted sesame oil, so it had strong sesame flavor. That reminds me, time for lunch!

[JCBBQ]

Celebrated JC Jr’s return from college. Pastrami reubens, green gazpacho, and homemade pistachio ice cream. Btw, I paired the Reuben’s w cider - little bit of sweetness went well w the salty meat.

[Troutman]

Damn that pastrami looks on point.

[fzxdoc]

Son may never leave home again after a meal like that!

K.

[Clawbear57]

I wouldn't lol.

[Finster]

Today's lunch...at my desk.
Just threw this one together.

Chicken broth made from a leftover Costco rotisserie chicken.
Chicken / mushrooms / Trader Joe's Pork Shumai / De La Viuda hot sauce.
It's been warming in my mini crock pot all morning.
Next time I'll add some chopped green onion..

[Troutman]

It's a dumpling, they are tasty !!! Looks good !!!

[Bkhuna]

My Publix just started carrying De La Viuda hot sauce. I like the green, it's got poblano's in itl.

[Finster]

Bkhuna
I prefer the green as well

[smokenoob]

Hot Dirty Bird 🐓 on the kettle in the Berry Patch!
Feels like 92° so wet bathing suits mandatory!

reverse vortex???

[Mosca]

If God didn’t want me to eat it, he wouldn’t have shaped it like a taco.

Pork belly burnt end tacos with pickled red onions, habanero salsa, crema, cotija, and cilantro. With linguini Alfredo and a side salad!




And today marks Mary Joan’s 68th trip around the sun, so she requested crab cakes, to which I obliged! Never made ‘em before. Pretty simple.

[JCBBQ]

Ah!! Where’d you end up getting your crab?

[Mosca]

JCBBQ I bought the pasteurized stuff, Handy’s brand, the one that said “best for crab cakes” on the side. I know nothing about seafood at all. She seemed happy, so it worked I guess.

[Clawbear57]

Looks good Mosca. Happy belated Birthday to Mary Joan!

[Greygoose]

Oh boy,,,love the looks of those tacos,,,,😋😋😋

[Mosca]

They were incredible.