Jambalaya in preparation for Mardi Gras this week.
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Cast Iron Bavette, Loaded “mashed potatoes”, oven roasted mushrooms. Mushrooms tossed with the excess bacon fat from the bacon used for the “mashed potatoes” and tossed with Oak Smoke Seasoning (freaking amazing!). The “mashed potatoes” is puréed steam cauliflower with a couple tablespoons of Boursin cheese, bacon bits and chives. Steak was simply dusted with SPOGOS and seared.
BF was making pouty faces because I said we were having cauliflower. During dinner, he asked me twice if this was really cauliflower and I said yes. He told me I was lying.Comment
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I'd for sure get that meat and mushroom on my fork and sweep it through those caulitaters for a perfect bite! 😋 -
treesmacker. I did that with pretty much every bite. And since they were like mashed potatoes, I added a smidge butter and fresh cracked pepper at the table. #butter
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Did Malcom Reed's Meatball & Marinara recipe last night. (It's his Meatball Sub one.)
A secret to great meatballs: Half should be hot Italian sausage.
A secret to great sauce: A bit of Frank's Red Hot.
A secret to great pasta: Salt your pasta water.....like a lot....taste like ocean type salty. Don't worry, most of the salt is going down the drain anyway.
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smokenoob Hot Italian sausage has so much flavor, I've thought about doing that....but, at least for the brand I use, it would introduce too much fennel flavor. (And I do the dab of olive oil as well!)
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We have shrimp almost every Saturday cause our market sells fresh local shrimp peeled and deveined for $8.99 a pound on Saturdays. Sautéed this up in the wok with some creole seasoning.
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Swordfish pan fried in butter and garlic.
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I wanted to do the team cook, but I'll have to do a late entry on that.
Anyway, threw these butts on last night. Very lightly seasoned so the meat would be suitable for tacos AND BBQ. Had my parents over for lunch and then will feed the guys at work tomorrow.
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And speaking of meatballs…. Meatball-palooza!
6# of beef, veal, pork combo yielded 68 #24-scoop.
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Michael_in_TX all in, this took about an hour and change. I mixed by hand, BF scooped and I rolled. They are firming up in the freezer. Should only take me about 20 minutes to bag and tag ‘em.
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Finished product. I took it off at 140 F. I have not had smoked salmon in a long time. Man, was this good. I think I am gonna try lump in the kettle next time and see how I like that.
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I processed a total of four whole packers, trimming and separating the flats from the points. I'm doing point BBQ for later, and I am making pastrami out of the flats. Two of the briskets are for friends and are in a bucket in one of their garages. I have a five gallon pastrami bucket in my fridge with two flats in it. Hoping to go about 14 days before I rub and smoke.
Brian
Last edited by mrteddyprincess; March 2, 2025, 05:37 PM.Comment
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I'll call it Clean the Frig Stir Fry. Leftover Sirloin, Veggies, and Rice Noodles. Simple but tasty.Comment
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Six weeks have kind of flown by, and today the kimchi is ready to eat!
This batch tastes really good with a nice sour note. It is not, however, as spicy as I would like. I could have sworn that I ordered the extra hot chili powder from the Korean website Wooltari, but seeing as the bag was in all Korean I have no clue if that's what I got.
Still, it's good and tangy and a little funky. It'll do.
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Some Buona Italian sausage on the Weber gasser.
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My son requested Italian stuffed flank steak..
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