Pastrami sammiches with German sauerkraut, dill pickles, rye bread, and spicy brown mustard ..... made the pastrami over the last week or so, starting from scratch with about 3.5 lbs worth of brisket point :-)
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Spicy tuna poke noodle bowls. I did cook the noodles at least
gotta make a trip back to RestaurantDepot to get more of this tuna!
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Comfort food alert! Braised thighs and legs with copious amount of minced garlic. Mashed and oven roasted broccoli.
and some butter….because butter.Comment
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Jfrosty27 after I seared the chicken, I added the garlic, deglazed with SauvBlanc (it was on hand) and then my homemade chicken stock. Brought to a simmer, oven for 20-30minutes, covered. Removed the cover and when another 15 minutes. Recipe called for cream, but I didn’t bother.
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Brisket chili in the slow cooker today. Ground 2 pounds and smoked the rest of a small pre-trimmed brisket from HEB. Cubed a pound of the smoke and added to the ground brisket. Gonna cook it slow for a few hours for meals this weekend.
No beans in there!
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Tonight it’s red snapper caught this morning along with green beans and small new potatoes. And, if I was a better fisherman, the filet would have been bigger and I wouldn’t have to eat so many vegetables! 😀😂😉
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Flounder Francaise tonight with homemade stewed tomatoes from our greenhouse and rice. We were able to get frozen flounder from Kroger while visiting the kids in Castle Rock. Flounder was excellent for frozen, the best we can do here.
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A comfort meal last night after a day of yard work as I prepare for the upcoming winter months. Chicken Huntington, Cranberry Sauce (canned), and a Banana Muffin. So tasty!Comment
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Did a little pork tenderloin experiment to test two things at the same time: 1) One tenderloin cleft in twain, same seasoning on both pieces, one cooked front sear, the other reverse sear. 2) Two pieces, both reverse seared, but with different seasonings. You can read all the gory details right this way.
Bottom line, very difficult for us to tell the difference between the two processes. Both were outstanding.
One tenderloin cleft in twain and seasoned with Jenni In A Bottle, the third piece (lower right) with just SPG.
Front-seared one JIAB piece, rev-seared the other two.
Everything was superb. One of the JIAB pieces overshot by a few degrees, and was detectably less juicy, but the difference was trivial. I'd go with rev sear going forward, if I'm doing it with charcoal, just because fire management is vastly simpler that way.
L to R: JIAB front sear, JIAB rev sear, SPG rev sear.
Now L to R: SPG rev sear, JIAB rev sear, JIAB front sear.
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My spice adventures continue. Thursday night I used up the last of my first bottle of 'Get Off My Lawn' to make fajitas. First I seasoned up the meat before browning it.
Then I tossed in the onions and bell pepper and sprinkled on some more spice blend.
I covered the pan with the lid/griddle and used it to warm the tortillas.
After everything cooked up, into the tortillas it went.
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Then last night I cooked up the rest of the meat I had gotten for the fajitas. This time I used the 'Tunder Fuzz Psychedelic Seasoning'. Side was a pile of spring mix with some Lighthouse ranch dressing and 'Serenity Gold' spice blend. It contains turmeric and ginger; I use turmeric daily to help out with arthritis pain.
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Thanks everyone!Originally posted by hoovarmin View PostJaco has taken a shine to cooking steak over live fire. He really twisted my arm to go get a Porterhouse and build a fire tonight. The steak never made it into the house. Mia is at church so we cave manned it off the board in the backyard.
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Somethin’ I ain’t done did in a long time, Cornish game hens. Stuffed it with boudin and served with bacon wrapped jalapenos stuffed with cream cheese…..
After stuffing it with boudin, I sprinkled it with some Harley’s Texas All Purpose Seasoning…..this stuff is the bomb! It’s not the same as Tony’s but I like it just as much.
One link of boudin was enough to stuff the little bastard, I cooked the other one for lunch tomorrow. Boudin makes a great stuffing for things like this….and stuffed bell peppers, bacon wrapped jalapeños etc.
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