Smoking some chicken thighs for a local competition.
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Was really wiped out and had to come up w dinner at 8pm. This 20 minute (start to finish) meal punches way above its weight. Simple, preserved lemon pasta.
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Empanadas!
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Oh I love them. Never made them though, used to pick them up in my travels if they were available. -
cruiseplanner1, it took some time and wasn’t to much of a struggle. I used ATK recipe with some minor mods. The crimper tool we inherited did make it go faster. Roll them out bigger than you need to make sure everything fits inside.
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HotSun it’s different all the time. Basic ratio recipe is from a book called A Taste of the Gulf Coast. I’ll post it if you like. This time I used dukes, squeeze of lemon, capers, sweet relish, dried parsley and dill. Dash of lemon pepper. I will say, though, this one was better than most.
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Haven’t had any memorable cooks lately, at least none that were photographed. To avoid being out of the game too long I bring you these simple meals.
The other night we had sloppy joes. Manwich, Lays potato chips, toasted brioche bun. I hit mine with mustard too.
Had a little leftover, so yesterday’s breakfast became a sloppy Joe omelet. Egg. Cheese. Sloppy beef. It wasn’t pretty, but it tasted great.
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Last night we were out late at my son’s baseball tournament, so we grabbed some Chinese on the way home.
I had a little fried rice and kung pao chicken leftover, so into a bowl it went. Topped with a few scrambled eggs and a drizzle of sriracha.
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Porkchops & beer on the gasser..
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Summer in a bowl. Trombe pasta with a sauce of sungold tomatoes from the garden, onion, and yellow squash.
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Today was a busy day with the smoker. Up at 4 am to fire it up and get my pot of baked beans going. Smoked a pork shoulder and a chuckie. Chuck was grocery store thick so it got to 150 earlier than I planned. As pictured I cut it up and made some burnt ends and kept a third for slicing up at lunchtime in some good bakery flour tortillas and mustard. Excellent. Pulled and crutched my meteorites and later as the shoulder was finishing I slid a pichana steak on and reversed seared it on the smoker. Then finished on the grill. I had to try one after looking at all the nice pictures you folks did with them steaks but mine did not turn out so photogenic. I did watch the temp with my Thermopop and pulled it at 214. We like our steak rare. It won't win any photo contest but tastewise it was fabulous.Comment
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Sun I am not sure on the smoker as I was low into the coals so it took a bit of time to reverse sear but it sure picked up some flavor doing it that way. Luv I also made a pot of homemade baked beans and an Asian Salad "in my spare time yesterday". Day started at 4:10 am and I almost finished at 8:30. Did four batches of dishes and left one for this morning. My butt was whipped.
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Low country boil.
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Fiesta Friday
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No one wants to see grilled hot dogs. So I give you pork cracklings instead:
This was pigskin removed from the picnic I smoked late Sunday and into Monday; either make an American football or cracklings. I seasoned them with my pork rub the other day and waited until I had some free time to do it. I put them on the Kamander indirect heat. It got hotter than I would have liked and some overcooked, but they are pretty good anyhow. Haven't made them since I was a kid, and that was a couple few years ago. Keto friendly.
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One of 9 individual pizzas baked on my Scorpio pizza oven for dinner.
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G is for guajillo. This Chilean Sea Bass was marinated with guajillo and achiote paste then grilled. No tomatoes were harmed making the rice - cooked with chicken broth and guajillos. I wish CSB was cheaper bc I’d eat it every week.
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