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Show Us What You're Cooking! (SUWYC)- Volume 20, Winter 2020/2021

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    It was time to clear some veggies from the fridge, so tonight was curried chicken and shrimp with veggies, including a cute little romanesco. It had been too long since I got into the Patak's for a curry.

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    • Jim White
      Jim White commented
      Editing a comment
      smokenoob I do both. This cook started with Patak's Hot Curry Paste but I also added some Madras curry powder as I seared the chicken. The base recipe on the Patak's bottle is a good place to start, although it doesn't add veggies the way I like.

      It's really hard to go wrong with curry. Any protein and any fresh veggies, in whatever combination you have on hand always seems to come out great.

    • Troutman
      Troutman commented
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      Super tasty looking!!!

    • TripleB
      TripleB commented
      Editing a comment
      I only have one recipe with curry in it and since I like curry I need to look around for some good curry recipes. Your curry bowl looks awesome.

    S&G chix cooked with the Vortex. I added a hunk o' hickory for smoke. Brussels Sprouts and packaged rice and beans for sides. And some homemade iced tea to wash it all down.

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    • TripleB
      TripleB commented
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      Vortex is a chicken roasting machine. Looks delicious.

    My wife bought boneless skinless chicken breasts... my least favorite meat to cook... rubbed them down and cooked them indirect, did some broccoli on the side. It was all actually pretty good all things considered. If I eat like a body builder for one meal, the muscles should come right? Click image for larger version

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    • mnavarre
      mnavarre commented
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      So ya ate healthy, so now you can eat whatever you want for, like, at least a week.

    • Panhead John
      Panhead John commented
      Editing a comment
      jhoskins It works for me! I eat one healthy meal a week. I’m 6’2” 225 lbs of solid rippling muscle. A lot of people confuse me with John Cena.
      Or is it John Candy?

    • TripleB
      TripleB commented
      Editing a comment
      Great job on the yard bird. Looks moist. Breasts have a tendency to dry out.

    Well, it was one of those cooks..... dear wife said lets have the left over salmon and pot stickers with fried rice, oh yeah I agreed! Then, where’s the salmon? uh, don’t you remember we ate it two nights ago? plan B, wake up some royal reds and we’re good! So, what about marinade? Well, cook what ya got, let’s go cabinet divin’’..... found Cap’t Rodneys Mango Fire and Key Lime Ginger Wasabi Marinade, ok we’re good! Comfortably numb now watchin’ Blue Hawaii!
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    • smokenoob
      smokenoob commented
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      Thanks SheilaAnn cabnet divin’ works for us to! Elvis was awesome!

    • Troutman
      Troutman commented
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      Thanks, now I got that damn song in my head. Give me the shrimp instead

    • smokenoob
      smokenoob commented
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      Haha Troutman I play that game with my wife all the time, whistle or hum a tune and see if she picks it up

    I fergot to post the Brezen I made yesterday. They are supposed to be shaped as pretzels, but they take up too much room that way, so I made logs...

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    • RichieB
      RichieB commented
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      Thanks RonB I was able to download to Paprica. One question Lye? Dip it in Lye which you need to make? Did you do this? I'm a bit hesitant on that part. This guy uses drain cleaner to make the lye. I don't think I can get past that.

    • RonB
      RonB commented
      Editing a comment
      RichieB - Ya don't have to use the lye. I did with no problems. If you use anything else, they won't come out as dark, and the taste may be slightly different

    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      RichieB Baking soda instead of lye is what I use for my pretzels. Let me dig up the recipe and share on the other page.

    CI-apalooza! Inspired by HouseHomey fantastic chicken cooks....paired With roasted sweet potatoes and radishes. Yes, I said radishes. When they are roasted, they lose some of that peppery-ness. But gain a slight sweetness of a turnip/parsnip. It was a great dish!

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    • Troutman
      Troutman commented
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      The chicken looks on point. I love radishes both acidic and mellowed. Great ingredient choice for texture and flavor.

    • HouseHomey
      HouseHomey commented
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      Oh boy... look at that dirty bird!!!

    • Dr. Pepper
      Dr. Pepper commented
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      SheilaAnn Jim White I can attest to the deliciousness of roasted radishes. Their texture is great, just the right amount of tooth resistance. And flavorful.

    I'm back. I lost a few family members to the virus. But hey, it's rough out there. Life must go on.
    Chicken enchiladas, refried black beans.
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    • Dr. Pepper
      Dr. Pepper commented
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      Ernest The death of your relatives is awful. We lost our 'Papa'. He was 92, but bright, great sense of humor. Hope we all get vaccinated soon. And, your food, as always, brings solace to our stomachs. Peace.

    • Richard Chrz
      Richard Chrz commented
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      Sorry for your loss Ernest. Yes, life needs to continue forward, doesn’t mean it’s easy. Food looks on point as usual.

    • Spinaker
      Spinaker commented
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      Sorry to hear, Ernest. Hopefully a good, home cooked meal helped you get through it.

    CI skillet chicken thighs with Brussel sprouts. Easy dinner but great flavor!

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      Ernest , yeah it’s rough out there. Just got to tough it out! Fabulous dish as always!

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        Made Kenji's easy instant pot Pork Chili Verde again and used my new cast iron press to make tortillas.

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        • barelfly
          barelfly commented
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          House made tortillas! You can’t beat that!!!

        • Troutman
          Troutman commented
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          Small world I have my chili verde recipe on board for this weekend!! Good job !!

        Slow cooker Korean beef on rice with flyingpiglet 's home made kim chi.

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        • barelfly
          barelfly commented
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          Oh wow. I need to make some kim chi again. And then make this dish!this looks wonderful! So many flavors!

        • Troutman
          Troutman commented
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          Awesome

        • TripleB
          TripleB commented
          Editing a comment
          Love Korean BBQ. We have it every other month.

        Troutman Here is where I had lunch today.

        Wednesday lunch. Cumin braised chicken wings. A caramelized onion/garlic reduced and thickened in a chicken stock. Quinoa (yes I know my rice is wet, I hate fluffy rice as I so kindly pointed out to the critic on my Instagram... geeze man) tomato, Avo and green onion.. pretty slammin. The house smelled great too.



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        • Richard Chrz
          Richard Chrz commented
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          Wow, just awesome.

        • Troutman
          Troutman commented
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          Love the bed of quinoa, chicken looks on point !!!

        • HouseHomey
          HouseHomey commented
          Editing a comment
          Troutman Even though the quinoa is too wet? 🤦‍♂️ (Why isn’t there an “eye rolling” emoji?)

        Not sure if this should go in here or in the spoof thread! 🤔😂 I forgot to take pictures of the country ribs when they came off smoker as we had company and I was busy visiting (shh, don’t tell my governor!). They did turn out awesome and got rave reviews from company. This was next day reheated for lunch on the fine China. 😳🤷‍♀️
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        • SheilaAnn
          SheilaAnn commented
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          Looks super tasty!

        • HouseHomey
          HouseHomey commented
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          This is just fine. Heck you almost made for Attjack Leftover thread. Darn that elusive other pic!

        • tamidw
          tamidw commented
          Editing a comment
          SheilaAnn they were super tasty, probably why I kept forgetting to take pictures. 🤣

          HouseHomey thanks! Trying to get better at remembering the important pictures.

        It had been far too long since I made a pizza.

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        I'm finally starting to get the hang of the Baking Steel cold fermented dough recipe. For the first time, I stretched entirely by hand rather than rolling out. Sure helped get air into the crust. This would have been perfect if I could just have not such a heavy hand with the toppings so that the center gets soggy. I may finally try a couple of minutes of pre-bake without toppings to see if that helps crisp up the center.

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        • Jim White
          Jim White commented
          Editing a comment
          I hope so. Seeing you mention that before is what made me want to try it. In fact, there's one more dough ball in the fridge I'll probably try that on tomorrow.

        • Richard Chrz
          Richard Chrz commented
          Editing a comment
          Just pop and deflate the center a bit as it begins to bubble and expand before you sauce it. I generally do that, and put it back in f0r another 30-40 seconds.. p.s. I use broil on that part.
          Last edited by Richard Chrz; February 3, 2021, 07:53 PM.

        • Spinaker
          Spinaker commented
          Editing a comment
          Great looking pie!

        Ribeyes on the grill tonight, also a twice baked, and a salad.

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        • Dr. Pepper
          Dr. Pepper commented
          Editing a comment
          Pretty pictures of pretty food!

        • HouseHomey
          HouseHomey commented
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          Straight fire man! And a salad for the WIN!!!

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