Catching up on some recent cooks... here's my lovely bride's Mummy Loaf that she made on Halloween. It was scary good! (The eyeballs are mushrooms, btw)
And the other day I finally got around to cooking some chicken via sous vide. Did a BISO breast at 145/63 for a few hours, then seared it on the gas grill. It was only ten ounces, and purely an experiment, so I just made a hearty sandwich out of it. Extremely good, super juicy and tender.
I have a hike planned for tomorrow with my High School crew.
afterwards we will retire to the local brewpub for lies and story telling…
It’s a bring your own snacks/ food place so I threw a big batch of Chex mix and some mixed nuts on the Bronco!! k
Thanks for the details and the inspiration, Finster . I so want to make this, and smoked cheese as well, for upcoming holiday appetizers. I have an old recipe on Paprika from Spinaker that I'll dust off and blend your tips in.
I had roasted a chicken earlier this week, and had all the leftovers to do something with, so I took some other chicken bones I had saved, and added some wings and made up 10 quarts of chicken stock, and separated the meat out for soup. It felt like forever since I had made pasta, so I rolled out some semola and egg pasta, chopped some veggies, seasoned the broth, .. I love soup season.
I hadn’t done tacos/fajitas in a while and got in the mood for some today. I was hoping to find some inside skirt steak to grill tonight, it’s pretty hard to find inside skirt. I went to the bigger of my two favorite HEB’s hoping to find some. If not, I was hoping to find at least some choice or prime outside skirt. Holy crap Batman! Not only did they have inside skirt, they had Wagyu inside! 😳 SOLD! And only $17. lb. Not a bad price these days!
I had a package of RG pinto beans I made to go with the fajitas. After frying some bacon, I sautéed some onion and a red jalapeno in the bacon grease to go in the beans, along with the bacon and some Tasso.
The marbling on that skirt steak!
Just a salt and pepper rub…
Served on HEB buttery flour tortillas. I’m so lucky and blessed to live in Texas where we have HEB’s. Best grocery store I’ve ever shopped at, by a mile!
Earlier this week I saw a video on Insta of a dude making breakfast tacos by cracking an egg in the skillet and slapping a tortilla on top while it cooked. Flip and the egg is nicely covering the whole tortilla - almost quesadilla like - then fill with sausage, bacon, and potatoes.
Here’s my take. Everyone was pleased this morning.
Johnny Booth when we moved into our new house in September we were pleasantly surprised that both the oven and microwave have convection oven and air fryer settings!
Bought another leg of lamb from Sam's club ( cause beef is waayy overpriced). Did the burgundy marinade again, and marinated overnight. Drained off the marinade today, and added a little chicken stock and honey and set it to boiling and then to simmer/reduce to pour over the sliced meat afterwards. That worked out very nice. Cooked the lamb at around 250 to 135 degrees and then seared it over the hot coals. Very happy with the results.
Yer basic rack of SLCs, again from Villari, our new favorite pork. Neglected to get a plating pic, unfortunately - served with McCain's onion rings and a salad. I dry brined the rack overnight, and used a salt-free rub called Hickman's Fat Boy, which was mighty fine. SnS kettle with B&B coals and a couple of pecan chunks.
Comment