Watcha cookin'?

[undertow2]

Thanks Crock - once I can find pot roast around here that cook is going to happen... Thanks...!


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[riser4]

I like doing a chuck roast on the grill with indirect heat for deconstructed pot roast. It's pretty tasty.

[HD333]

The wife’s Mother’s Day dinner request.

Baked Stuffed Shrimp appetizer and baked haddock for dinner.

Ritz crackers all around.




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[KQ]

The wife’s Mother’s Day dinner request.

Baked Stuffed Shrimp appetizer and baked haddock for dinner.

Ritz crackers all around.

[Cruiser]

I would wreck that shrimp app

[riser4]

I would wreck that shrimp app

Right? That's like a quarter serving for one person.

[HD333]

Right? That's like a quarter serving for one person.

It is 12 8/10 count shrimp per pound. Looks smaller in the picture.

They did not last long.


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[riser4]

It is 12 8/10 count shrimp per pound. Looks smaller in the picture.

They did not last long.


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I stand by my original statement.

[oftpiste]

Funny this came up. I'm throwing a chuck roast on the smoker today. Going to treat it more like a pork butt hough. Poor man's brisket they say.

Film at 11.

Took a stab at "Mississippi pot roast" last night. Instead of searing the chuck and tossing it in a slow cooker, I smoked it for 2 1/2 hours and finished in a dutch oven. 10/10. Wasn't planning on making the brown gravy but had so many drippings, it seemed criminal not to.

[nutmegchoi]

Mexican chicken is ready for next couple dinners.

Dinner #1, rice, beans, lettuce and cheese.
Dinner #2, chicken enchiladas.

This lockdown is making me doing things I never imagine.

[MakersTeleMark]

This lockdown is making me doing things I never imagine.

Shit corn?

[nickwm21]

Flank steak and grilled romaine. Flank steak is becoming my goto weeknight red meat, stupid easy.





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[nickwm21]

Roto’ed a leg of lamb for Easter last month. Best way to do lamb. Bought a bone-in, yanked it out and gave it to the pooch, she was happy.





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[GiBo]

Flank steak and grilled romaine. Flank steak is becoming my goto weeknight red meat, stupid easy.





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+1 on the flank. Very lean, very tasty and very easy/quick to do. I love it. If you have Kinder's Tequila Lime dry rub available at your local grocer, it's excellent on flank (or a tri-tip. Hell, it's awesome on grilled chicken too).

[Thaleia]

I love flank steak but in my area it's become prohibitively expensive. Shit that annoys you.

[teletripper]

Stuffed cabbage rolls over noodles and a salad.

[GiBo]

I love flank steak but in my area it's become prohibitively expensive. Shit that annoys you.

It runs about $9-10/lb here. A full flank costs me ~$20-25. Not cheap, but I cut it in half and the half feeds two.

[teletripper]

[QUOTE= Not cheap, but I cut it in half and the half feeds two.[/QUOTE]
This ^

[Viva]

Chicken and oriental mushrooms in a swiss cheese & sour cream based sauce. Lots of green onions and garlic, of course. Serving over noodles and with brocolini.

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[riser4]

Chicken and oriental mushrooms in a swiss cheese & sour cream based sauce. Lots of green onions and garlic, of course. Serving over noodles and with brocolini.

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Fuvck. That looks seriously tasty.

[Mr. Mike]

Funny this came up. I'm throwing a chuck roast on the smoker today. Going to treat it more like a pork butt hough. Poor man's brisket they say.

Film at 11.

so, how do you treat a pork butt? Asking for a friend.

[skaredshtles]

Yesterday decided to try my hand at what the innernetz said was an easy task. And, as it turns out... the innernetz were right. Probably will add a *bit* more salt next time.



Turned some of it into the King of Salads:

[m2711c]

how much milk did you start with?

[RootSkier]

5 gallons by the looks of it

[KQ]

I made this last night and it was wonderful (and quite easy/fast). My tarragon is going gangbusters right now so I'm always looking for recipes to use it in and this one did not disappoint.




Braised Halibut with Fennel and Tarragon for Two









WHY THIS RECIPE WORKS
When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking method, braising is gentle and thus forgiving, all but guaranteeing moist, succulent fish. Plus, it makes a one-pot meal since the cooking liquid becomes a sauce, and it’s easy to add vegetables to the pan to cook at the same time. We chose halibut for its sweet delicate flavor and firm texture that made for easier handling. Because the portion of the fillets submerged in liquid cooks more quickly than the upper half that cooks through in the steam, we cook the fillets for a few minutes in the pan on just one side and then braise the fillets parcooked side up to even out the cooking. Vegetables that held their shape but cooked through quickly worked best. For the cooking liquid, wine supplemented by the juices released by the fish and vegetables during cooking delivered a sauce with balanced flavor and just the right amount of brightness. Butter gave it some much-needed richness and the right velvety texture


INGREDIENTS
2 (6- to 8-ounce) skinless halibut fillets, 3/4 to 1 inch thick
Salt and pepper
3 tablespoons unsalted butter
1 (10-ounce) fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
2 shallots, halved and sliced thin
⅓ cup dry white wine
½ teaspoon lemon juice, plus lemon wedges for serving
½ tablespoon minced fresh tarragon

BEFORE YOU BEGIN
We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1 inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.


INSTRUCTIONS
1 Sprinkle fish with 1/4 teaspoon salt. Melt butter in 8-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 2 to 3 minutes. Using spatula, carefully transfer fish to large plate, raw side down.

2 Add fennel, shallots, and 1/4 teaspoon salt to skillet and cook, stirring frequently, until vegetables begin to soften, 1 to 2 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of vegetables. Cover skillet and cook, adjusting heat to maintain gentle simmer, until fish registers 135 to 140 degrees, 10 to 14 minutes. Remove skillet from heat, and using 2 spatulas, transfer fish and vegetables to serving platter or individual plates. Tent loosely with aluminum foil.

3 Return skillet to high heat and cook until sauce is thickened, 30 to 60 seconds. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with tarragon. Serve immediately with lemon wedges.