Welcome!

**RonB** · May 21, 2024, 06:03 PM

This was my first cook since surgery on 5/9. A simple stir fry with peppers, onions, garlic, ginger, chicken and shrimp in a homemade sauce:

I did the prep earlier in the day, (as usual), so I wouldn't have to stand for a long period of time. I do feel good now, and will be able to continue cooking.

**hoovarmin** · May 21, 2024, 06:11 PM

Zuni Chicken and Bread Salad from the San Francisco Zuni Cafe. I had this at my favorite college professor's house for dinner one night. He inspired me to study cooking. I loved it so much that I called him and he dictated the recipe to me over the phone. I wrote this down about 33 years ago. I did pretty darned well - the only typo I see is "10 months" when it should say "10 minutes." I over proofed some dough earlier in the week but baked it anyway to make this. I kind of hid the beauty of this salad by piling on the chicken, but it was wonderful.

Here's a more reliable version of the recipe: https://www.foodandwine.com/recipes/...en-bread-salad

**Richard Chrz** · May 21, 2024, 07:00 PM

I had a friend drop me off some Morel mushrooms last night, I had also had left over chuck roast from a long slow roast on Sunday. So today I made some semolina pasta, then put together a mushroom cream sauce of butter, garlic, dry vermouth, thyme, beef stock, heavy cream, all mixed together with a bunch of fresh grated parm used to thicken the mushroom cream sauce, and topped with more fresh grated parm & fresh garlic chives from our herbs,

**smokenoob** · May 21, 2024, 08:01 PM

No fanmail from a flounder, it’s Codfather night!

Attached Files

**PNWBrandon** · May 21, 2024, 08:39 PM

Home grown turkey breast on the Hasty Bake. We turned it into a delicious alfredro with some home made breadsticks. It was delicious!

Attached Files

**PackersOwner12** · May 21, 2024, 08:59 PM

Made some teriyaki chicken and vegetable with the great sunset in the background. Added some palm trees to the back along with a pool. I made sure plenty of room for my grills 😀

Attached Files

**SheilaAnn** · May 22, 2024, 12:14 AM

So many salads, not enough time…..

BLTA with pesto Mayo on farmers market ciabatta. Ironically, a large salad was the side (not shown).

**troymeister** · May 22, 2024, 05:09 AM

A little Grilled Wild Caught Salmon.

**PGH_RAM** · May 22, 2024, 08:25 AM

Last night was another first in a spring season of firsts for me. I grilled up that prime picanha I got from Wild Fork. I was going to follow the crowd's advice from the poll I posted last week and cut it into steaks before grilling. However, when I unpacked and defrosted it I found that it was only a little thicker than a flank steak and I was concerned that individual cuts would cook too quickly to get any smoke flavor from the grill. So, I cooked it whole.

I seasoned the cut with a generous amount of kosher salt about six hours before it hit the Weber kettle. I loaded my Slow'N'Sear with Jealous Devil lump and two smallish chunks of post oak. Once the grill was holding at 500°F, I put the picanha on the indirect side and let it go for 25 minutes, at which point the thickest part probed at an internal temp of 115°F. Then, I seared it over the coals, rotating and flipping roughly every 30 seconds. The fat cap turned a nice crunchy brown, so I pulled it off the grill and carved 1/2 inch slices.

I served it with boiled yuca chunks (bathed in olive oil, garlic, and white onions) as well as a tomato and cucumber salad. The meat was deeply flavorful and beyond tender. The sides complemented it exceptionally well. This is definitely a meal I will make again.

And yes, Leo got some. I'm not a monster!

**hoovarmin** · May 22, 2024, 05:09 PM

Burger nights are becoming more frequent at the hoovarmin hacienda.

**Richard Chrz** · May 22, 2024, 06:30 PM

Fish tacos with homemade sourdough flour tortillas, SV’d cod with butter and then pan finished with seasoning, homemade guac and a few sides like cilantro, siracha..

**SheilaAnn** · May 22, 2024, 11:21 PM

Inspiration…..

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

https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1572863-show-us-what-you-re-cooking-suwyc-volume-33-spring-2024?p=1600196#post1600196

Yay! Spring is here! As the days get warmer in the northern hemisphere we know we'll all be cookin' more, and here is where to post proof! For the now-expired Vol 32, Winter 2023/2024 click here: https://pitmaster.amazingribs.com/forum/food-recipes-techniques-show-us-what-youre-cooking/show-tell/1525086-show-us-what-you-re

my offering for the evening…. Andouille and chicken “spicy rice”. It’s my version of jambalaya. I use red bell peppers and fire roasted tomatoes. The sausage was Aidells. It had a little kick to it.

**ItsAllGoneToTheDogs** · May 23, 2024, 01:12 PM

In honor of DaveD 's brother Scott I made Shoyu Chicken for lunch today.

Shoyu Chicken for my brother - Pitmaster Club (amazingribs.com)

I was going to do it 100% by his recipe, but since he slightly tweaked his brothers recipe, I made some very minor changes as well.

1st change is, 1 whole head of garlic and I slightly sweated it and the ginger with some coconut oil (to keep with the Hawaii theme). Removed from heat, threw in the green onion. Dumped the cayenne, brown sugar and the liquids and chucked the thighs in.

2nd change is after I got the sauce all together, I thought I was going to get a hair cut. So everything went in the fridge for an hour. Ended up getting my appointment at 4pm instead so then I went ahead and made lunch.

3rd change... I didn't strain the sauce as I love garlic and ginger. I did eat 1 thigh without any chunks in the sauce. I honestly liked it both ways just fine.

4th change... I said Aloha dinner AND Aloha Lunch, and then I tucked in.

Sadly we only get thighs in packs of 4 or WAY too many. I didn't deviate from the 6 thigh measurements and it still worked fine with 8, just made sure to stir and flip in the pot while I was simmering.

8 Thighs with brown sugar and already soft skin was also a challenge on the PKGO but I didn't feel like using the MAK since we have thunderstorms later and the PK had a bunch of charcoal that got snuffed out after my last cook.

So Aloha Dinner Lunch. Great stuff!!!

**hoovarmin** · May 23, 2024, 04:27 PM

One of the best parts of growing up in the dirty south was eating casseroles at nearly every meal. The best ones have crushed Ritz crackers soaked in copious amounts of butter on top. This one is squash, rice, shredded chicken, cheddar cheese, sour cream, mayonnaise, and cream of chicken and mushroom soup.