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

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    Tres fini
    pulled a bit early because of the winds up here
    Sauced up half and finishing in a 250 oven
    Attached Files

    Comment


    • smokin fool
      smokin fool commented
      Editing a comment
      ....and then I found 2 pork tenderloins I was supposed to cook when I finished the ribs.
      I opened the dampers and let the Keg rage at 4pm and added the loins to the smoker
      one hour later after on flip done to perfection if I do say so myself

    Drumroll, please.


    And the answer to my tease yesterday about what I was cooking is a recipe several of you probably also got in your email sometime last week from Hatch: No_Knead Green Chile Cheddar Bread. I feared I may have ruined it, as I messed up my timing and allowed the room temperature ferment to go a bit over 24 hours rather than the recommended 12-18. But no worries, it turned out great and this stuff rocked. I combined two really strong cheddars, Black Creek Extra Sharp and Cabot Seriously Sharp. The chiles were Hatch Charger. Served up with a salad and some leftover pepperoni from this week's pizzas.

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    I'm guessing with a shorter ferment the bread would have had better, taller shape rather than being so flat, but it really didn't seem to matter in the end. That crust from the cheese melting and coming to the outside is to die for.

    Comment


    • Jim White
      Jim White commented
      Editing a comment
      Well, jfmorris, I left the uneaten half of the loaf out on the counter overnight, so we'll see how our health goes once we eat the second half. I'm thinking maybe something along the lines of BLT's with it, but will need a little more tomato.

      I used my 3.5 qt Dutch oven, so the loaf was both small in diameter and not very tall. During the "rest" phase after an attempt at shaping into a ball, it was so slack that a ball just never could happen. Pretty sure a shorter ferment fixes that.

    • jfmorris
      jfmorris commented
      Editing a comment
      Jim White yeah - I can't comment as I don't think I've ever gone over about 18 hours on the room temp ferment. Maybe that did play a factor.

      I may be trying this recipe soon, but then again, I just started counting calories yesterday, and bread is a lot of empty calories...

    • barelfly
      barelfly commented
      Editing a comment
      This is great! Just love it! I do leave my bread out on a cutting board turned over on the cut side, and it is always fine. I have not done cheese though in the bread. So can’t say on that.

      But thank you for sharing this wonderful bake!

    In honor of Friday the Super Bowl weekend and the Patriots, oh wait just a few Patriots players in the game, Blueberry Buckel Coffee Cake. Oh so good.
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    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      Oh snap! And I have a bunch of blueberries from csa! Is this a special recipe?

    • Dr. Pepper
      Dr. Pepper commented
      Editing a comment
      Paired with an espresso macchiato. Yum!

    Chicken Stock Day - took it to the hole on roasting the bones this time. Amiright? Ernest

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    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Looks great. I usually roast the bones for chicken stock. I think it's a much richer taste.

    Jamaican Curry Chicken with Rice and Peas. Posting the recipe for this and Curry Goat recently got me really jonesing for some Jamaican curry, so I made this (had chicken, didn't have any goat meat.) Of I do say so myself, it was fricking awesome! I used 3 large-ish habaneros, instead of 1 😯. I have rice and peas down cold, so that's not a surprise. I did the instant pot version. I have a bunch more pix of the process that I plan to add in to the recipe post eventually. Also, there's lots of leftovers😁
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    • mnavarre
      mnavarre commented
      Editing a comment
      Panhead John, you sold out to Big Dinnerware. Don't you *dare* climb up on your Paperware high horse. We're on to you, buddy.

    • smokin fool
      smokin fool commented
      Editing a comment
      Dewesq55 rice and peas with ox tail is the bomb, we're lucky to have Jamaican cafes in the area used to go for a fix every so often, not so much with the plague

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      smokin fool - I would make oxtails, but they are so fricking expensive around here for some reason.

    Char Siu Bao - Chinese roast pork buns. These are the baked version. There's also a steamed version with a similar filling. The char siu was from what I made last week and froze in small portions.

    Dice the char siu Click image for larger version  Name:	PXL_20210205_211230346-01.jpeg Views:	6 Size:	3.03 MB ID:	985418

    Mise en place:
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    The filling done:
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    The dough after proofing:
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    The buns made and second proofed. Six with sesame seeds, 2 without:
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    Finished:
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    I'll post a pic of the inside after I open one. They are cooking at the moment.

    EDIT:
    Here's a pic of one cut open. It was pretty good. Barbara said it wasn't quite as good as she used to get in Chinatown 30+ years ago, but I think they're yummy:
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    Last edited by Dewesq55; February 5, 2021, 11:13 PM.

    Comment


    • barelfly
      barelfly commented
      Editing a comment
      First dumplings...now this! Outstanding!

    Chicken Tikka Masala with basmati and naan.

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    • Attjack
      Attjack commented
      Editing a comment
      Michael_in_TX thanks, I ordered a bag.

    • 58limited
      58limited commented
      Editing a comment
      I made this tonight, very good!

    • Spinaker
      Spinaker commented
      Editing a comment
      Duuuuuude, sign me the heck up for this one!

    My first pastrami, done using the SVQ method. Used a store bought corned beef flat (4#) out of my deep freeze, desalinated, and then followed Meathead's recipe. Smoked for 12 hours yesterday on the SNS Kamado, and only got it to 170 due to some temp control learning issues (3rd cook on that cooker), so vacuum sealed, in the fridge overnight, and 4 hours at 195F with Anova this morning. Made for a great lunch today on Jewish Rye with grainy mustard, swiss and a little bit of sauerkraut. Not quite a Rueben, but very good!

    Delectable results, and I'll be following this method again!

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    Last edited by jfmorris; February 5, 2021, 10:46 PM.

    Comment


    • chaser0483
      chaser0483 commented
      Editing a comment
      This one looks amazing. Hope it tastes like it looks like

    • smokin fool
      smokin fool commented
      Editing a comment
      Ka-boom!!!!
      ....outta the park, man that looks good

    • barelfly
      barelfly commented
      Editing a comment
      That right there! Love it! Oh I gotta get out of the house and go shopping so I can get some things to make that I haven’t made in a while....and this will be one!
      Last edited by barelfly; February 6, 2021, 08:37 PM.

    Got a Barria recipe from a coworker. His wife grew up in Jalisco mexico and he always brought the best smelling food to work. Needless to say it was amazing
    Attached Files

    Comment


    • Panhead John
      Panhead John commented
      Editing a comment
      Looks good, that broth! And so does the beer. That’s what I drink also.

    • Andrrr
      Andrrr commented
      Editing a comment
      Nice. Care to share what you did?

    • barelfly
      barelfly commented
      Editing a comment
      Heck yeah! Birria!!! This is my favorite!

      I’ve done quite a bit of research on Birria - did the recipe you used only call for the guajillo?

    19 degrees, about 6 inches of snow, full white out... time to fire up the Weber kettle!

    Made some BBQ chicken, green beans amandine, and roast potatoes. Delicious! Click image for larger version

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    • Panhead John
      Panhead John commented
      Editing a comment
      Well done sir......food looks great!

    • barelfly
      barelfly commented
      Editing a comment
      Good lord that snow and temp is brutal!

      Glad you had a wonderful meal on that Weber! You deserve it!

    • jhoskins
      jhoskins commented
      Editing a comment
      HawkerXP good spot! My friends know there are only so many people that are crazy enough to grill in this weather... cook for a crowd and they will come!

    Pork butt!

    https://imgur.com/gallery/mUkkjJt

    Comment


      Roto- chicken and waffles (plus avocado).
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      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        Day-yum!! 👏🏼👏🏼👏🏼

      Dewesq55 she made naan for the leftover Tikka Masala. Much tastier than the store bought.

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      • barelfly
        barelfly commented
        Editing a comment
        That’s just over the top! Look at that!!!!

      BLT's with the last of the green chile cheddar no-knead bread.

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      • Jim White
        Jim White commented
        Editing a comment
        barelfly We just had it with salad last night. It was the first time I had made it so I wanted to enjoy it on its own first. Will keep the grilled cheese in mind. There's about a slice or two left for lunch tomorrow, but I'll probably just have it with cold cheese.

      • Dr. Pepper
        Dr. Pepper commented
        Editing a comment
        Jim White Have you tried toasting your green chile cheddar bread? It looks incredible.

      • Jim White
        Jim White commented
        Editing a comment
        Dr. Pepper I'll have to try that on the next loaf for sure. That one is gone...

      As I said elsewhere, I put a brisket flat in brine for pastrami, so there was a point to use for something. I decided to smoke a pork butt for dinner tonight, and the point is getting saved for chili.
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      Finished pork.
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      Finished point.
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      Pulled pork.
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      Served with collard greens and fresh bread. Carolina vinegar sauce on the pork.
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      Sorry, I didn't get a picture of the cubed up brisket, but it turned out rather well. And I can't decide if the pork or the collards were better. I got 3 pounds of pork for future dishes, and 2.5 pounds of brisket for chili.

      Comment


      • Jim White
        Jim White commented
        Editing a comment
        That is a very good day's work. Looks fantastic.

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