Chicken for dinner tonight.
Tossed a chunk of apple wood on the coals for smoke...
Tossed a chunk of apple wood on the coals for smoke...
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My wife came home a few weeks ago with a really well marbled Chuck roast and my mouth has been watering ever since.
We got a weekend without having to go anywhere on a Sunday so I went for it, Refreshed my head in mashed potatoes too, it’s been since spring for both, and we are hosting Thanksgiving this year and moving forward, so I thought a couple refreshes of memory with potatoes was a good thing too.
Topped with some garlic chives.
Last edited by Richard Chrz; October 26, 2025, 06:26 PM.Comment
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OKTOBERFEST cook! Kasespatzen and schnitzel
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I got confused and did taco Tuesday today.
Anyway, with a memory boost from fzxdoc , I decided to make Kenji's frijoles charros to accompany tacos, (thanks Kathryn). My favorite beans will always be navy beans with just a ham hock with salt and pepper for seasoning, but the charro beans are a very close second. I did make one small change by adding some cumin after tasting them. I think that's what took them over the top for me.
Da beans:
Taco n beans:
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I whipped up some Cajun lemon-butter sauce and used it while grilling some shrimp, redfish, and black drum. Everyone was a member of the clean plate club!! PS - my wife and I caught the shrimp and the fish last weekend so it was nice & fresh.
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Steak Frites tonight (with the usual suspects of sides) but something new - entrecôte sauce for the steak. My first try. Liked it a lot. Herby butter sauce that’s super delicious.
The Strips ready for their hot tub:
Tomatah & Mutz:
Post second bath pic showing off that the perfect sear really is from a Tallow Bath.
Avec L’Entrecote:
A very delicious plate:
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A very simple dinner this week. Cooked inside as well. Since I spent the entire weekend cleaning up the yard and getting ready for bad weather, I needed a reason to spend the evening indoors.
Hamburger Cabbage soup, and a Patty Melt!
There's a place here near Columbus, in Gahanna, called the Gahanna Grill. It's been here before I was born, in fact it was a favorite place of my grandfather and uncle (when he was young) to eat. My Grandfather passed away before I was born, but I still make time to meet my uncle from time to time at the GG, have a beer, eat, and catch up.
In the last 15-20 years, I worked close by it and my work buddies and I would stop there for lunch once a week. Even though most of us have moved on we still make it a point to get together for lunch there.
There were three dishes we would always order. Their meatloaf and mashed potatoes (as one friend put it, meatloaf as big as your head), their Marzetti (bigger than your head), which is called goulash in the rest of the world. But if you're from Columbus or Central Ohio, Marzetti's Salad Dressing (a local company) would print their version of it on their bottles of Italian dressing for years. It's basically elbow macaroni, ground beef, some Italian seasonings, and a tomato based sauce. So we always called it Marzetti's. Sadly, I haven't seen it on the menu for some time.
Lastly, their Hamburger Cabbage Soup and a Patty Melt. Nothing but comfort food. A friend tried replicating their recipe, but not sure if he ever got close with it. When he gave me his list of ingredients, it seemed on the light side of being an actual recipe, plus, there were no measurements. It was all to taste. I'm not the greatest with those type of recipes unless it's something I've cooked for a long time.
Through the diligence of AI research, combing through all the old newspaper recipes and online sources I could, I found a recipe that "supposedly" is close.
Finally tried it out this weekend. Other than adding more tomato paste than the recipe called for (what do you do with 2 ounces of leftover tomato paste from a 6 ounce can?), I think it's pretty close. Instead of just cooking it on the stove top, I got out the crockpot. Had plenty of time before dinner and I'd be spending most of it outdoors.
Two things I'd do differently: Add a half pound or more of ground beef. The soup seemed a little light on the beef with just 1 pound. Use more of the outer leaves of the cabbage, less of the heart. While it tasted fine, there was more bite to it. Also, I think I'll try adding another half tablespoon of Worcestershire to it. The crockpot I think is the way to go. 4 and a half hours on high, and I wasn't disappointed.
The patty melt they have is on sourdough and I think they use American cheese. The corporate accounting said no to sourdough (at $5 a loaf), and insisted I use the cheddar we already had. So Italian bread and cheddar cheese it was.
GG doesn't pack a lot of stuff on their patty melt. Just meat, bread, and cheese. Although the meat does have chopped white onion in it, which I omitted.
The patty melt could've used more cheese... just sayin'
Almost everything I've had a Gahanna Grill is decent. They make a hamburger called the "Beanie" burger, and no, it doesn't have beans on it, but is piled high with coleslaw and has been a local favorite for years. I could've swore it was featured on one of those food shows a few years back, but searching turns nothing up.
And no, I have no affiliation with the restaurant. Just a favorite spot of mine.Last edited by dpearce; October 27, 2025, 07:36 AM.Comment
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that looks fantastic.
As for leftover tomato paste, we freeze it in TBS portions on wax paper. Take a thin strip of wax paper. drop a TBS of paste onto it. Fold it and drop another, fold it and drop another, and so on. store it inside a plastic bag in the freezer, and pull out what you need when you need it.. -
Nothing wrong with some good old comfort foods and we in the Midwest eat our share during the cold months. Looks good
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While I slept the BGE did the work on a couple Pork Shoulders. I set the Guru @275* and my work was done and so was the pork when I got up.Comment
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Howdy folks! I'm *BACK* from our whirlwind world-wide excursion to Italy, Greece and Turkey, and all points in between. More on that elsewhere.
Being back to a fridge that I dumped all perishable food from, my first task on a jet-lagged Saturday morning was to go get food and other necessities. I made ONE trip all weekend, to Sam's, and whatever I could get there, was gonna have to do.
For Saturday going into Sunday, even Monday meals, I dry brined a 1.8 pound USDA Angus Choice flank steak, seasoned with Uncle Chris. It came out very tender, even though I was lazy and did it on the Weber gas grill... I also prepared some mushrooms in a wok inside, and a bag of salad rounded out the meals.
I seared some on the grillgrate flats, then moved to the other end on the standard grate to finish.
It worked out well, as Yvonne prefers Med-Well, and the thin end was about there. I sliced from the thick end for myself. Both ends were very tender. This hit the spot the day after almost 24 hours of non-stop travel to get home.
Last edited by jfmorris; October 28, 2025, 06:10 AM.Comment
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Whenever Mrs Mosca has an after work party thing, I get to make
BURGERS.
Well, one burger anyhow. (But because I freeze the smashballs in pairs, that means I get to make a burger for breakfast tomorrow.)
A home made bun, and some dill dip I made for last weekend’s football.
Fry up some mushrooms and onions.
Flatten that burger, with smoked Hatch chile salt.
Dress that bun with a piece of roasted red pepper, the mushrooms and onions, and lettuce and a really nice end of season tomato that ripened on the windowsill.
With some melted vintage cheddar and spaghetti squash. Damn good burger.
You know how you’re in the supermarket and you look at something and wonder, why don’t I ever get that? I didn’t care for the spaghetti squash, compared to butternut or acorn squashes. Kinda bland and watery. I’m sure I made that decision years ago and just forgot. Eh.Comment
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jfmorris I’m sure that had to be quite the journey on pizza as well.
I bet you can replicate the sauce. Sauce is 99 percent tomatoes, You need to buy good tomatoes, then stay out of their way, some salt, a bit of good oregano, and stop. Let all the other stuff be in the pizza, like a good olive oil garlic drizzle, don’t put it in the sauce, don’t cook it, let it be heated again (canning process being first time) when baking keep it vibrant and fresh.
This is just one approach of course.Last edited by Richard Chrz; October 28, 2025, 10:52 AM. -
+1 for the sauce.
We made our first sauce from our garden Roma’s this year. It was super simple. After we broke the tomatoes down we just sautéed some garlic and onion. Threw in some meatballs. Finished with Italian seasoning to serve. Sadly it’s all gone, but I can still taste it. 😋
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Pork Tenderloin on the Kettle. Rub was Chuds SweetCheeks. I enjoy the hint of maple. A nice add to pork or chicken. A combo of apple and cherry wood chips. It ran about 275 for 90 minutes to 145. McCains Onion Rings a bit charred but delicious. I'm looking forward to a sandwich on Cibatta Roll and who knows what sauce. Dinner tomorrow.
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As a lot of you know, I’m very adept at Japanese cooking and am quite proud to show off my skills. Tonight I decided to make some homemade sushi along with some pork pot stickers. While many of you may marvel at my talent, it’s not quite as hard as it looks, although the average person would probably have difficulties in replicating what I have accomplished.
Last edited by Panhead John; October 29, 2025, 04:56 AM.Comment
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