3 kids woke up hurling last night...me and Mrs.Calhoun have been pounding the grape juice as a preventative. Kids have lived off of Popsicles, Mexican Coke-a-cola Classic, and StarLight Peppermints. Made a double batch of my semi-famous FeelBetter Chicken Noodle Soup for dinner.
Three quarts of posole got stashed in the freezer for later. I had about a pint of green chile sauce left so I made cheese enchiladas with homemade yellow corn tortillas for dinner. The homemade tortillas made a big difference - lots of good corn flavor lacking in store bought tortillas. I also want to see if the enchilada sauce covered and stuffed tortillas stay firm in the fridge overnight or turn soft and mushy like the store bought ones tend to do. The blue corn tortillas I made earlier this week stayed firm. I was out of Colby Jack cheese so i used some Velveeta and grated white cheddar as the stuffing.
Last edited by 58limited; October 13, 2024, 07:24 PM.
These came out really good. I Mesquite Smoked them on the Weber 22 with SnS for about 3 1/2 hours. They probably could have gone another 1/2 hour or 45 minutes....But we had to eat.
The rest of the meal was a Spinach Salad with all kinds of goodies and Rancho Gordo Pinquito Beans in the Santa Maria Style minus the Bacon and Ham. Mushrooms, Onions, Carrots and Celery added in lieu of.
I also made a Homemade Diabetic Friendly BBQ Sauce that was much much better than expected.
I forgot to take pics of the whole meal as we were all starving. It was quite indeed Delicious.
Take some chicken breast and cut them in half, lengthwise. Pound to an even thickness (not thin, but just even thickness). Season with salt and pepper. Standard breading....flour, egg, panko.
Get a pan hot with equal parts butter and olive oil. Place chicken in pan.
In small pot combine 1/4 cup white wine vinegar, 1/4 vermouth, 1-2 shallots. While the chicken cooks, reduce this to about 2 tbl. (If you timed this right, this will be reduced by the time you need to flip your chicken.)
Here I am midway.....
To the sauce, now whisk in eight 1 tbl cubes of butter that are cold. Be careful not to let the sauce get too hot as you do this.
By the time your butter is all incorporated, your chicken should be done. Add in the zest of one lemon and some salt and pepper to the sauce.
Plate up. Put some sauce on the chicken (not too much, it is very rich....obviously), and serve with your vegetable of choice (I did some frozen Tuscan vegetables.)
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
So, tonight I made not one, but THREE recipes from "The Flippin' Awesome Backyard Griddle Cookbook". That book, while kinda on the thin side, has some great recipes and griddle sauces. It's by allsid (Paul Sidoriak) who used to be active here on Amazing Ribs, but now mostly seems to focus on his Grilling Montana stuff.
I made the Chicken Yakatori, but minus the skewers, electing to just toss the cut up boneless-skinless chicken thighs. The for marinade in that recipe is good. I made his fried rice recipe, which doesn't use eggs, as I expected to be feeding part of the family with an egg allergy. And I did the veggie stir fry, which uses shredded cabbage - something I normally don't use in a stir fry, but which I really liked. It also used mushrooms. All fresh ingredients... well, except for the canned water chestnuts and baby corn, haha...
Fired up the big griddle for this....
And the results...
And finally, the first plate of TWO!
Yvonne and I will be eating this tomorrow too. Sadly, we were SUPPOSED to be feeding 8 adults and 3 little kids, celebrating our daughter's 32nd birthday. I had stir fry ingredients for that many, including 14 cups cooked rice, 10 pounds of chicken thighs, etc. We found at at 11:45am this morning that the couple we rode to the Alabama football game with yesterday has "CxVxx", and we were in the car for 5-6 hours with them, along with dinner and 4-5 hours at the football game. So we had to cancel the get together, while we wait to be sick. Or not. My money is on getting it with all those hours in the car...
I vacuum sealed and froze 8 pounds of chicken thigh meat this afternoon, keeping out 2, and tossed 2/3 of the rice I had prepped in the instant pot, before chopping just enough veggies for what I wanted to cook today... not sure if we will be able to eat all the other veggies before they go bad, but we will try our best if we feel up to it!
Last edited by jfmorris; October 14, 2024, 07:52 AM.
As an update, we somehow managed to spend 5-6 hours in the car with a lady who was positive and in bed sick as a dog for Cxxxx the next day, and here 6 days later, we are fine and testing free, so we are reintegrating into society now... And last I heard, her husband somehow didn't get it either. Go figure.
My daughter in law makes these, and I love them, but don't know how she does it. I too want details, maybe a recipe link? . Or is it as simple as shaking them in a bag with hot sauce and spices, then drying out in the oven?
1 sleeve saltines
2 tablespoons butter melted
1 tablespoon extra hot sauce (I used smoking Ed Curreys scorpion pepper special reserce)
1 teaspoon mustard powder.
Whisk all ingredients in a bowl until smooth. Toss all crackers until well coated. Convection bake 325° for 10 minutes. Let cool. You can do the same with ranch seasoning and Worcestershire sauce for a non spicy version, or whatever spices blows her skirt up.
John "JR"
Minnesota/ United States of America
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I was able to get away for an 8 hour stretch to get some hunting done with the boys this weekend. 4 am wake up to drive up north, then I had to get back to the cities that night.
But, I did make it to the lunch on the Vermillion River. This is an annual stop while we are grouse hunting. I missed the other days and nights but at least I got up for a day and I got to enjoy this awesome shore lunch.
"Fencepost" is a derogatory term for O/U shotguns used by snooty SxS shooters. Wife shoots an antique auto 5 (Belgium made). Love all their guns just about.
Beef back ribs. I usually don’t sauce beef ribs but my wife requested wet ribs. I used Blues Hog that I picked up for $1 at Walmart and they were pretty good.
Yesterday's cook was Mojo pork. The recipe said to cook it in the oven at 300 degrees until it hit around 200 degrees internal. As it is a Caribbean dish, I envisioned this as originally being cooked over an open fire. So, I cooked it in the smoker at 275 degrees and used two small pieces of oak just to add that extra touch. Once it hit 165 degrees, I wrapped it and finished in the oven.
Served with black beans and rice with some extra mojo sauce. The squeeze of lime over the top was the chef's kiss
Made up a pan of smoked pulled pork red chile enchiladas today. About 20oz/0.5kg of pork heated through with some Santa Fe Ole red chile sauce, then layered into the pan with flat tortillas, shredded cheese, chopped green onions, and a jar of Monroe's red chile sauce (had only one left, else I'd have used it throughout).
Baked at 350/175 for a little under an hour - I'd made up the pan in the morning and it had been in the fridge all day. If I'd popped them right in the oven after assembly, probably no more than 45 min needed. First half of the time covered with foil, second half uncovered.
Served with some Rancho Gordo Vaquero beans I made yesterday and Scoops. Muy bueno!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Nothing like a stuffed burger on the Ninja Sizzle. New potatoes, Trader Joe's Herb Wedges with Oliveoil. An 8 oz. burger stuffed with onions, american cheese and hatch peppers. I picked up on our trip to Vermont Smoked Apple BBQ Sauce, painted on prior to cooking. I seasoned the burger, mixed in prior to forming and stuffing with Applewood Smoke Seasoning. Other than my wife being pissed for the smoke in house (shrug shoulders) great meal.
Well, if you saw my other thread you know I am not smoking ribs tonight.
So I did a quick salmon stir-fry. I've really taken a liking to glass noodles....love their springy and chewy texture. Plus, you don't have to cook them. They rehydrate in water in ten minutes.
I diced up some salmon and seared that in a hot pan with some avocado oil, then removed it. Into the pan with the remaining oil, I added some frozen peas and carrots and let that heat up/fry for a bit. I then added in the rehydrated noodles and evaporated any water on them. (Don't heat them for too long or they will dry out and not be good.) Finally, the salmon was returned to the pan.
I then added in a thrown-together stir-fry sauce that actually turned out really, really good: 1/4 cup chicken stock, 1 tbl corn starch, 2 tbl each of soy sauce, oyster sauce, and shaoxing wine, and 1 tsp toasted sesame oil.
Once the sauce had thickened, I poured everything into a bowl, garnished with toasted sesame seeds and togarashi.
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