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Did some stuffed peppers tonight. I went way outside the box, though, and did a Middle Eastern flavor profile. I browned some ground pork with onion and a couple of jalapenos. Then I added some cumin, sumac and a little cinnamon. Next was some tomato paste thinned with a little chicken broth. For herbs, I added parsley and mint. Then instead of rice I used bulgur wheat. I added some chopped up grape tomatoes, but didn't simmer them much after adding. The cheese was feta (the last of some tomato basil flavored that I had on hand). This turned out well. I had fewer peppers than I thought, so some of the filling will find another use. It might go in some squash or I might just get some pitas and lettuce.
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This was yesterday. Tri Tip on the PBJ. Today, both Nancy and I had leftovers, no pictures. Simple, salt brine about 6 hours. Then pepper and garlic powder. A little under done. My intention so you can cook to your desired doneness.. You can't undo an overcook but you can cook an under cook. I like rare. 👍
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I made some really good salsa verde today....in fact, this is better than any salsa verde I have ever bought from the store (which to my taste, always seems way too acidic).
I adapted this from Rick Bayless.
First, peel and rise off 7-8 tomatillos. Cut a large jalapeño in half. Get four large garlic cloves, but do not peel them. Arrange on a small sheet tray.
Under your broiler, roast these for six minutes. Remove and flip everything over. Repeat for another six minutes. You will end up with this:
Let cool. Plop the tomatillos (and their rendered juice) and jalapeños into a blender. Remove the roasted garlic from the skins, and add the pulp to the blender. (This may take a bit of effort, but squeezing the roasted pulp out may be easiest.)
Blend until mostly puréed. Season with 2-3 pinches of salt and enjoy. It should look like this:
Tangy and oh-so-delicious!
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Outside skirt steak from wild fork. Salt and pepper, cooked on the gasser.
Steak salad for dinner.Attached FilesComment
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Following on the Peruvian green sauce thread…. I did wings and thighs, because it’s what I had, over a smidge of pecan. BF asked me the other day about my top dishes. This is one of them. The bread was an afterthought. I would have preferred a Lees baguette. For those not in the know… the same bread you use for banh mi or traditional po boy. Insta pot black beans and steam rice.
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Yellow kiwi Sorbet. The yellow is sweeter than the green kiwis. But basically I’m taking whatever fruit my wife over buys at Costco and after nobody eats it for a week, I turn them into ice cream or sorbet. This kiwi sorbet is incredibly creamy and there is no dairy involved- just fruit water and sugar.
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First Copper River Sockeye of the year for us, although it has been available since the beginning of June. Did it very simply: Some salt, pepper, garlic, dill, and a bit of lemon juice. Grilled to internal temp of 135F. Served with heirloom tomatoes and feta cheese and couscous.
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Looks very tasty! How long did it take to cook via indirect heat to get to 135 internal temp? -
daddychuck59 I had the SnS running at 275F and it took about 25 minutes
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Today I attempted doing Korean style pork ribs. Wifey asked for them so I gave it a shot. I searched google for recipes and found that the key seemed to be the sauce. The spice rub is just SPOG.
So I seasoned up a rack of back ribs and tossed them in the Recteq running at 235. No wrap. Done in a little over 5 hours. Sauced with 20 minutes remaining before I pulled them.
The sauce is from a Wisconsin company. A BBQ supply store near my home carries their full line. I’ve used two of their other flavors before. All have been excellent.
Anyway, wifey was very happy, so I am happy. (I thought the ribs were great too).Comment
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I finally got a pizza to turn out more to my liking. Kenji's NY Crust made with bread flour and 4 days of refrigerator proofing. Topped with homemade sauce, pulled pork, veggies and my smoked mozzarella. Served with a salad compliments of my Wife Tricia and an Alaskan Amber.Comment
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Pix of leftovers, I forgot to take pix before and during. My Bad.
Sous Vide Pork Chops to 140*F internal, finished on Traeger.
Tender, very tender,
Sous Vide is amazing for an all-day cook and 15 minutes finish.
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It’s been a day…..and this is what I had in me to muster up for dinner. Hardly cooking, I know…but it was outstandingly good, especially with the pepper jam I was spooning out on to the mozzarella and turkey!
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Sadly my first cook of summer seems to be what is in my opinion the worst protein… boneless skinless chicken breasts! I did my best with these oversized Purdue breast’s by slicing into chunks, marinating in Bachan’s and seasoning with Dirty Bird. Pulled each piece off the Genesis as it hit 160, and brushed with more Bachan’s. Wasn’t too bad, with salad and mashed potatoes…
On the plus side, the 3 year old granddaughter complimented me on the chicken, as did the wife and daughter. The 1 year old fed most of hers to the dog…Comment
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jfmorris
With a Sv you can pastureize a breast at 145 over 2 hours, which gives you that area to get it in a grill still and keep them juicy,
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Salmon poke bowl again! I added togarashi to the avocado. I used the rainbow carrots from csa (so sweet!). Sloppy plating, but dang tasty. and I roasted off the salmon skin as a crunchy addition!
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