More leftovers. Froze a brisket point a couple of weeks ago and today it turned into burnt ends. Had those with leftover soup from yesterday.
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Based on a suggestion that Spinaker made, I used some leftover pulled pork to make some tacos. What a great tip that was. Delicious!Attached FilesComment
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I did this tonight with a bit of varition. I did not take pictures. But felt worth the share. Note: from Paprika. I selected email with gmail. It put the recipe in an email, copied and paste from the email, then cancel email.
It called for 2 Oz. portions based 1# of G.B. I had a 9 oz. portion of G.B. so scaled in Paprika. Put in loaf pan. Other varition, calls for milk. I put half & half in. Thats on me to pay attention. Taste great, very moist and creamy. Now that c/b the half & half.
I accept the abuse for no pictures. But it is a freakin' meatloaf.
Mini Meatloaves
Prep Time: 15 mins | Cook Time: 45 mins | Servings: serving: 8
Ingredients:
1/2 egg
3/8 cup milk
1/2 cup shredded cheddar cheese
1/4 cup quick cooking oats
1/2 teaspoon salt
1/2 pound ground beef
1/3 cup ketchup
1/8 cup packed brown sugar
3/4 teaspoon prepared mustard
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition:
Per Serving: 255 calories; protein 15.1g; carbohydrates 16.6g; fat 14.4g; cholesterol 73.9mg; sodium 656mg. Full Nutrition
Source: https://www.allrecipes.com/recipe/15...ni-meatloaves/Comment
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Blackened redfish on a bed of Cajun rice:
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I give you spicy-cajun-shrimp-thingy: onions, celery, jalapeños, and garlic sautéed, then dumped over with tomato sauce mixed with cajun seasonings, Worcestershire, and Sriracha....simmered for 20 minutes, then mixed with Texas Gulf Shrimp, and finiished with brown rice and a little lemon juice.
(Wow...so good....)
(I promise to grill/smoke something this weekend!!! Really!! PBC is lonely!)Comment
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Kenji's Garlic French Bread Pizza done on a Portuguese roll since I didn't have any French bread. The rooms are pepperoni and hot Italian sausage meat. The 'ronis are a new (I believe) product from Hormel which is "Cup and Crisp" slices.
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If you’re looking for that type of pepperoni, it’s actually been around for many years. Pretty much all the grocery stores and Walmart carry it. Just an FYI.Attached FilesLast edited by Panhead John; March 17, 2021, 06:00 PM.Comment
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Attjack I’ve found this pepperoni usually near the regular lunch meat area of Kroger and Walmart, not their deli area. It’s been on a freestanding rack with the other sliced pepperoni and salamis in a package. You could ask someone in the meat area if they carry it or not. Worth a shot.Last edited by Panhead John; March 17, 2021, 09:34 PM. -
Attjack I’m pretty certain, you cut yourself 10 different variations in thickness, I would buy one that is readily available to you, as fat contents & textures would matter. You will
find one that works, enough heat, especially on the outer rim (or so I would guess).Last edited by Richard Chrz; March 17, 2021, 10:12 PM.
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Smoked chili cheese dogs and fries.
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The fries caught my eye! And, what's in the blue cup? Whipping cream for the chili dogs?
(Everything tastes better with whipping cream, verdad?) -
Dr. Pepper that is sour cream. I love sour cream on potatoes, so it is a no brainer on fries, also properly seasoned Mayo works too.
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I hate following Richard! He lucked out and fell in behind Martha!
Trying to use up the mashed potatoes I made with the Porterhouse the other night.
Salisbury steak with mushroom gravy and mashed.
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Pizza night. Smoked meatballs and homemade pickled fresno chiles. Cooked indoors on baking steel.
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Cliche for today but tasty and easy just the same. I started the corned beef in the instant pot and went out for a couple pints since it was sunny out. When I got back I took the brisket out and tossed the veggies in for a couple minutes.
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SRF bavette is probably my favorite steak. I can’t resist when I see them in the grocery store.
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SheilaAnn I see whole bavettes (flap meat) in the 5-8 pound range. Here’s a web site that says the average weight is 8 pounds. There’s a lot of trimming for a whole bavette and my grocery store regularly has really well trimmed pieces for the same price as whole ones. I’ve bought some whole bavettes and they just weren’t worth the trouble over the trimmed smaller pieces.
Last edited by Red Man; March 18, 2021, 12:37 AM.
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I had some buttermilk that needed finishing off so i made up what my family has always called "Grandma's chocolate cake." It has been our go to birthday or any event cake or cupcakes all my life. my grandmother used to watch her mother make this as a dump cake using handfuls and pinches rather than a measuring cup and she eventually learned it and estimated the amounts to write out the recipe. It's actually very similar to the Hershey's chocolate cocoa cake recipe but uses buttermilk instead of milk and no vanilla extract (likely because this was what was and wasn't available in rural South Dakota). The cake is so dense yet fluffy and mosit. My sister makes it with grandma's cream cheese frosting - using the frosting as a filling in cupcakes. It's insane good. I'll post up the recipe in the dessert thread.
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