Fried rice on the griddle.
-
-
Threw a rack of ribs on today, thought it would be a snow cook, but it never made it over the mountain. Carolyn made the macaroni salad.
Comment
-
Found some prime tenderloins that were unusually well marbled. Whipped up a mushroom sauce to go along. I could go keto again if I could afford these steaks more often.Comment
-
Spatchcock chicken on my Trager.
1-Remove backbone
Split the brestbone
Chicken is flattened and read for seasoning
Seasoned Both sides
Being Traegerizws at 350 degrees F
Pulled off Traeger at 150 degrees internal at the brest
Leftovers, Drimstick, thigh, two Breasts.
It was slightly over seasoned,Comment
-
Alright, pork butt and brisket in the smoker. Its 20 degrees with wind blowing 24 per hour, gonna be a long cold night
Comment
-
I am generally not a soup person, but I've taken to making this chicken soup whenever it gets near freezing as it did the last two days.
It is Brian Lagerstrom's Greek-esque chicken soup and it comes together in less than 30 minutes (what he calls 'speed scratch' cooking): https://www.youtube.com/watch?v=PmuUMF0e5zA
The key steps that speed everything up are using pre-cut mirepoix, Better-Than-Bouillon chicken base, and, of course, a rotisserie chicken. (Quick aside: I don't know if I will ever get a rotisserie attachment for my grill. I can pick up these small, really flavorful, rotisserie chickens at my local HEB for $5 each.)
Here we are after everything has cooked and simmered to heat through. (The addition of swiss chard he uses is wonderful.)
The way you finish this gives it a delicious final boost of flavor: splash of EVOO, splash of lemon juice, some grinds of black pepper, and some dill.
The recipe makes a lot and it freezes really well. Yum!Comment
-
So much work for 3 tacos, but the PKGO needed a little defrosting so why not.
Ran inside to scrape off char and remove skins to blend up some salsa while the grill cooled a bit and then threw the tilapia on
Of course when I looked in the fridge yesterday there was some cotija (past expiration but no signs of mold) so when I stopped at the store on the way home from appointment I didn't buy any appropriate cheese. I was then surprised to see my wife threw the cotija away
oh well, still other than the cooking part it made for a nice simple lunch.
Last edited by ItsAllGoneToTheDogs; February 21, 2025, 03:24 PM.Comment
-
Chops, potato pancakes and asparagus tonight.
Comment
-
Try it RonB. Now I have to say I haven't had nor would consider store bought apple sauce. Nancy has been making it since we're married, 73'. A recipe handed down from her mother. She's improved on it. Maybe you can find locally, home made. Yours pancakes look fantastic as does the chops. Me, I omit the green sticks. 😁
-
-
Quick grilled chicken sandwiches. This is Meat Church / Matt Pittman's recipe in which the chicken thighs are marinated overnight in pickled jalapeño juice then seasoned with his Dia de la Fajita rub.
It is cold outside, so let's start a fire.
Ready to go on.....
(Didn't get any photos of them on the grill as it is cold outside!)
Here we are, off the grill.
Here we are, plated up. I toasted some Dave's Killer Bread (if you have access to this stuff, it is really good, perhaps my favorite commercial bread), then spread some Duke's mayo on them (first time using Duke's....I think I like it), and then some cheese, and a lot of red onion.
That was a sandwich.
This is very good, but I think I prefer Malcom Reed's preparation a bit better. Malcom marinates his chicken thighs in oil, lime juice, and salt....but I think the key difference is that Malcom's rub (Grande Gringo) is decidedly more Mexican, or at least, Tex-Mex. Matt Pittman's, while very good, is more....southwest and to me seems to be missing some key flavors, namely cumin.Comment
-
We made pizza last night, my wife makes hers and I make mine that way we both get what we want and we have pizza to eat as leftovers.
I make sour dough crust using the king Arthur flour recipe with good success, I usually cook on a cast iron lodge pizza pan in the oven but last night I used a pizza stone and parchment paper, the oven was at 500F. The crust was perfect nicely cooked. Here is my pizza.
Comment
-
Sauteed Cod with lemon butter and capers. not much experience with cooking Cod cause they aren't local to our waterways. I learned from this first batch that they fall apart if you overcook them by even a smidge. Yes, I went heavy on the capers cause we love them. It was our vegetable for the night.
Comment
-
Comment
-
I absolutely love it when you throw something together almost randomly and it turned out stupidly good. So, I had some leftover Jamacian jerk pork tenderloin I needed to use up....and a spied a sweet potato on the counter. Hmm. Jerk often has a slightly sweet component to it and sweet potatoes often straddle the line between sweet and savory.
So I poked a few holes in the sweet potato and did it for 30 minutes at 400 F in my air fryer. I put just a little sheen of olive oil on the skin, then cut it open, mashed it a bit, sprinkled some salt and sugar on it (not too much), and then a pat of unsalted butter.
Atop that I added some reheated sliced pork tenderloin and some diced pork & venison sausage for good measure.
That....that was surprisingly good. The jerk-flavored pork paired wonderfully with the sweet potato and the addition of sausage gave just a bit of necessary fattiness. I may make this again soon.
Comment
-
Really enjoyed this dinner tonight! The final plating…meh…doesn’t showcase the flavor from the mushroom pan sauce with the skirt steak! Oh my was this good! And the roasted beet and goat cheese arugula salad was perfect as well! A nice Saturday night dinner with the better half
Comment
-
-
barelfly Everything in that ingredient list looks like it would go wonderfully together.
-
-
A recipe that came up in my facebook feed: Jalapeno Popper Soup. The recipe includes a recipe for a spicy grilled cheese sandwich to go with it. Instead I made Kent Rollins' Cathead Biscuits but I added jalapenos and cheddar. This was a damn good meal for a cold rainy night.
That is a 12" skillet
"Those biscuits are as big as a cat's head!"
Last edited by 58limited; February 22, 2025, 10:01 PM.Comment
-
Mmmm..... and what a weird coincidence. I just watched his cathead biscuit video. (When I first saw the title, I read it as "catfish biscuits" and was quite confused during the video lol.) -
Michael_in_TX The biscuits are soft and moist. I'm a biscuits and gravy guy, this will be my new biscuit recipe. Adding the jalapenos and cheddar really kicked it up and made a biscuit that can be eaten by itself with no butter, jelly, or gravy but is still good for soup dipping or mopping up steak juices. I did notice that Kent was using King Arthur bread flour (blue label), not AP (red label). Recipe calls for AP and I used AP.
-
Comment