More teppanyaki on the griddle. I managed to pour too much sauce in the fried rice, so it was "only" good. 
Overall, a very nice meal.
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Overall, a very nice meal.-
1st cook back from the family reunion at Schroon Lake Lodge. Fun and memorable. Simple grilled shrimp. EVO, salt, pepper, paprika, garlic, lemon juice. Brown rice with butter and I added Sriracha for added taste and a kick.
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Time for another rousing rendition of Rita's Fajitas. This time, the meat was 12oz/340g of leftover Angus ribeye from a couple of weeks ago. The now-standard approach of marinating sliced red & sweet yellow onions and red, green, and yellow bell pepper all afternoon, then sauteeing mushrooms, adding the marinated veggies, and finally slice up and stir in the meat that had been reheated in the sous vide at 125/52.
Doing the meat this way ensures everything comes together at once, instead of trying to manage getting the meat cooked properly while doing the other things. Sure, it's doable, but man is this so much easier, and it's on target every single time, never over or undercooked.
Loaded up some flour tortillas with fixin's of shredded cheese, salsa, light sour cream, and guac.
Yum!Comment
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Pork loin sliced, stuffed with pesto, pancetta, provolone, and rolled. The flavor was very good. The outside got a little tough, inside was gooood. It was cooked over Costco charcoal and a piece of cherry. But it got to a point where I couldn't keep the temp down in the kettle. I did a reverse sear. Troubleshooting leads to the charcoal so far. I think the coal gets too hot for smoking long and slow. Anybody else have that experience with Costco CC? I guess I'm going to have to experiment.
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Hosted my mom and dad, as well as my brother and sister in law for a Carbapalooza of Chrzaco’s, Khachapuri, various drizzling oil’s, pizzas… no photos of food, but great to have family here.
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fzxdoc. It’s nights like these that remind you why one may learn to cook like this, a sense of gathering of family or community, longer tables. A way to express gratitude to celebrate those that were in this photo and others that have been, for all that they have taught me over the years. Yet humble ingredients.Last edited by Richard Chrz; August 15, 2024, 07:17 PM.
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Inspired by texastweeter's bbq chicken and SheilaAnn 's poppers yesterday, I decided to copy them. Picked those jalapeños in the backyard while they were still tiny so the kids could eat them without too much heat.
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Basil plant needed some trimming so was time for a little fresh pesto. Some fresh bocconcini and a few pieces of a toasted baguette finished it and an easy after work dinner.
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I am not a fruit person, but I want to eat more fruit. About the only fruits I really like are oranges and berries. So I've been looking for ways to incorporate those in my cooking.
I really enjoy blueberries, so a few days ago I went looking for recipes and I ran across Meatballs with Blueberry-Sriracha Sauce: https://blueberry.org/recipes/slow-c...riracha-sauce/
It takes three hours in the slow cooker, but the prep takes just moments: in a slow cooker (I used my Instant Pot) combine soy sauce, sriracha, apple cider vinegar, garlic, brown sugar, and cornstarch. Add in a cup of blueberries. Add in a pound of frozen meatballs. Mix.
Set on high (for Instant Pot users, this is the "more" setting under slow cooking). Come back three hours later.
Serve and garnish with green onion an sesame seeds.
It's very good! Perfect balance of sweet and spicy, without being overly one of either. The blueberries essentially disintegrate and combined with the cornstarch, make this viscous and delicious sauce.
This worked out perfectly for a weeknight in which I didn't have time to cook something. Flavor to effort ratio is off the charts.
I would double, possibly even triple, the recipe as a lb of meatballs is not that much. This would also make a good appetizer for something.
I certainly will be making this again....also may serve with pasta or rice.Comment
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Thank you, now on my ToDo List on Paprika and it is Blueberry season.
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Another repeat… Peruvian chicken with green sauce….. and pea salad!
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Avocado Salsa Verde, Salsa Verde, Carne asada, and some Masienda made tortillas for Friday night tacos!!!!! I came across flap meat at Costco today, so stocked up a bit on that just for this type of cook!
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Bought some Costco Kirkland brand brats recently and decided to give em a shot tonight. Not only were they a good bit cheaper than Johnsonville, I thought they tasted a little better too. 👍 My new favorite all purpose seasoning/rub is Harley’s. Folks, let me tell ya, I’ve always been a Tony’s freak, but to me, this stuff is just as good! Sprinkled some on my corn…
Butter, Lawry’s Garlic Salt and Some 16 Mesh Pepper added
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😂 Don’t know why I had to include the kind of pepper I used 🙄, like, who gives a rats as$. -
Panhead John That is a fine looking meal! Forgive me if you've answered this before, but is salt a major ingredient of the Harley's? Can you dry brine and still use it as a rub? -
Thanks DaveD Salt is the 1st ingredient. You can always dry brine using the Harley’s and add no more afterwards. Just to clarify what I said in my post, this doesn’t taste like Tony’s, but as a seasoning, I like it just as much!Last edited by Panhead John; August 19, 2024, 04:56 PM.
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My wife asked for these again. I was quick to oblige… always have dough on hand!
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texastweeter, in the airyness, and crispness, it certaibnly could be imagined, different dough flavor, but I have recently thought that I will take this exact dough, and test it out in a bit of oil, just to see... My wife says this may be one of the best things I have made.
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