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

[Jim White]

It had been too long since I went all in on a big pan of lasagna. Of course, since we are still getting tons of fresh veggies from the CSA, lots of veggies had to be included.

For the meat sauce, I went with ground pork. I browned it along with onion, fennel seed and red pepper flakes. Some fresh tomatoes, Muir Glen crushed fire roasted tomatoes and tomato paste made the stock. I only used half the box of noodles, subbing in veggies for some of the layering.

I cut thin slices of eggplant and zucchini and got a little color on them in a hot skillet, so that they wouldn't release as much liquid while in the oven.



There was also some fresh kale and basil in some of the layers, along with ricotta and fresh mozz.

Here we are part way through assembly with meat sauce on bottom, some noodles, some of the eggplant and zucchini and some of the cheeses. Basil and kale went on top of that before cycling through again, starting with the meat sauce.



Here we are fresh from the oven.



Forgive the ugly plating, we didn't wait long enough for it to cool and set up before cutting into it.



And the good news is there's enough left for tomorrow's dinner, too.

[JCBBQ]

That looks so good.

[SheilaAnn]

Brilliant sautéing the veggies first (taking notes).

[texastweeter]

Sliders and tots. Patties were 50/50 dry aged beef & rib trim. The patties were steamed in a Dutch oven full of mince onions, then added to Hawaiian rolls with mayo, Swiss, the onions, and a pickle. Topped each but with a spoonfuls of the wonderfully onion flavored fat and the baked in the oven until toasty and melty.

[klflowers]

Dang Tex. I almost messed up my phone drooling

[Clawbear57]

Now I know that I'm moving in the backyard.

[DaveD]

DAYUM!

[pjayt]

Fired up the Lang yesterday I had forgotten how well it cooks smoked two slabs one I cut to St louis style.
This Lang is awesome so were the ribs.

[Richard Chrz]

Beautiful ribs, great set up out there as well. You’ll have to go over to outdoor kitchens thread, and take us on a tour.

[bbqLuv]

Dem Bones, Dem Bones, Oh yeah.

[HotSun]

Beautiful looking ribs! I love your outdoor cooking setup.

[Richard Chrz]

A 2nd bake on a long pan pizza. Made some headway in where I’m hoping to take this. Naturally leavened for almost 96 hours.

Mozz, Italian sausage, my sanmarzano sauce, and oven baked.

[HotSun]

This is just how we used to make pizza growing up, but in a jelly roll pan (or baking pan, if you prefer).

[klflowers]

Just... wow Richard. Damn.

[theroc]

wow. you're going to need a bigger boat....

[JCBBQ]

Getting there. Indian short ribs. Need about 3 more hours.

[Spinaker]

Oh wow, the bird is inbound.......rope will be dropping around 6 PM, save me a seat!

[hoovarmin]

Gosh, I didn't know you could by Indian ribs.

[JCBBQ]

hoovarmin Bit pricey…holy cows😜

[SammyJ]

Beef and Bacon, printed page more reliable than my memory.

[HotSun]

I started logging my cooking based on ecowper 's recommendation and it has helped me a lot.

[ecowper]

HotSun sweet …. I find the simple act of logging the cooking helps me, regardless of whether I go back and read it again, or not.

[DaveD]

I log every cook too. Takes me back to my days in the lab And I frequently refer back to my notes to remind myself what the heck I did before...!

[texastweeter]

Chicken caesar salad wraps (chicken was dry brine the seasoned with Zataar and Aleppo pepper). Amanda and Caroline made Huskee's grandmother's vinegar pie. Pie is still cooling. Will report back in that thread what we think of it.

[HotSun]

Nicely done! I'll try making chicken with za'aatar and Aleppo, as you did here. Looks delicious. I like vinegar and I like pie. Never heard of the two together, so I'll have to check this out.

[hoovarmin]

Definitely gonna be looking for the vinegar pie thread.

[barelfly]

Fajitas for 3! Although I wasn’t crazy about the skirt steak tonight. It was a bit tough. But the vidalia sweet onions were outstanding with these peppers! Really enjoyed those

[hoovarmin]

that's the happiest griddle in America today

[JCBBQ]

The Indian short ribs turned out great. That was a lot of spice and it cooked perfectly, didn’t burn, made a great bark and turned those shorties into something unique. Black daal from Dishoom and a really delicious (and interesting) Ottolenghi salad w kohlrabi, cabbage, sour cherries and alfalfa- great counterpoint to smoked meat.

[Jim White]

Oops. The Indian ribs.

[hoovarmin]

Yowza!

[fzxdoc]

That's quite a meal. Great flavors on that plate.

[HotSun]

Well folks, I've been cooking, but unfortunately I always seem to have misplaced my phone, so I have not been able to share much. I've also been busy prepping for two bathroom remodels. Anyhow, here is a little something from two weeks ago:


From the upper right, picanha, roasted small yellow potatoes, fresh cukes (drizzled balsamic after the pic), and sauteed shiitake mushrooms. This was my first time using fresh shiitake (I use a lot of dried), and this turned out wonderfully. Nailed this one.

[hoovarmin]

You hit all the flavor and texture profiles on that plate. Excellent meal.

[DaveD]

There is something about the sheen of the juice on a piece of picanha that is instantly recognizable... that's a gorgeous plate.

[fkrall]

Stumbled on a Jaime Purviance recipe for pork chops prepped with a paste or slurry, a first for me. (https://www.weber.com/US/en/blog/gri...ber-29427.html). Both my wife and I agreed it was outstanding. Local butcher sells Hatfield pork, wonderfully juicy, just like the old days. One shot to show the marbling; another to show the result. Indirect, Weber Performer, Rockwood lump charcoal

[Jfrosty27]

I haven’t seen chops like that in ages. I love pork chops. I have some Berkshire bone in coos in the freezer. But they don’t like like yours. Not a big and not quite as marbled if I recall correctly. Time to take them out and cook them!

[DaveD]

Jfrosty27 You need to try those double-bone pork chops from Wild Fork... they're incredible!! These look fabulous too.

[Bad Hat BBQ]

Delilah doin' her thing for the 3rd Annual Auction Dinner and Memorial Day Rib Drive thru....

[Richard Chrz]

Cool to see you still doing this, great cook!

[Bad Hat BBQ]

Richard Chrz ..thanks the BBQ events have become very popular AND we raise a bunch of cash for the congregation. The BBQ Dinner was over 200.00 per plate and the ribs 85 bucks and up per slab....

[Richard Chrz]

Bad Hat BBQ

Man, that’s fantastic! Keep doing you!

[hoovarmin]

We've been enjoying Plowman's Fin and Feather rub on grilled chicken. Served last night with Spanish rice and grilled asparagus with balsamic reduction.

[Clawbear57]

I'm still trying lol.

[Richard Chrz]

hoovarmin I really think chicken has a long learning curve, or so it did for me. I was lucky to have a wife who was use to her dad’s legendary chicken, so I got a lot of “nope” but eventually she steered me in the right directions. I think it is super important to find a a few sources to have confidence in, more so than many proteins those really look good,

[hoovarmin]

Clawbear57 I seem to recall a recent post with 2 beautifully cooked birds you made for your sweet momma.

[HotSun]

This was lunch one day last week:

Taco salad: romaine, taco meat (my recipe), corn tortilla chips, hickory smoked colby-jack, off-the shelf ranch and taco sauce, and smoked chili lime pepitas. This was so delicious and I don't know why I don't make this more. I made the same thing the day before, but used cool ranch flamin' hot Doritos instead of tortilla chips, which was really good, too. The only weak part of this was the ranch dressing, but I'm picky.

Note: I didn't smoke the pepitas; they get that from the smoked paprika. I roasted/toasted the pepitas in a skillet.

[hoovarmin]

You've been on a roll!

[Richard Chrz]

Good morning of baking. I still had some of my pizza dough to use so I went with a meatball calzone, with a butter finished crust. And one bake from this morning,

[HotSun]

Oh lord... what a beautiful creation.

[hoovarmin]

That first pic nearly gave me a seizure. Just completely and insanely wonderful.

[DaveD]

Both of those look spectacular!