Results 6,651 to 6,675 of 7585
Thread: Watcha cookin'?
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10-02-2022, 09:05 PM #6651
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10-02-2022, 09:38 PM #6652
Haven't posted in a bit so here are a few meals I've made the last while.
One sandwich I feel is highly under rated is a BLT. I visited family after a wedding and was given home grown produce on my way out. Not much beats homegrown tomato so I made BLTs.
Cooked up a pot roast and felt like a different route than mashed potatoes. These had garlic salt, pepper, rosemary, parsley, basil, and parmesan cheese and tossed in olive oil. I used red potatoes skin on and a mandolin feature of a cheap grater and it was surprisingly easy. Soaked the slices in water 10-15 mins, drained them, tossed them in seasoning mix then stacked like poker chips in a pie dish.
Most recent dish was Venchiladas. Made a filling mix with seared caramelized onions using sparing amounts chili powder, garlic salt and cumin for seasoning. Seared in bacon drippings. added hatch green chiles at the end. Meat was venison also browned in bacon drippings with taco seasoning.
Hamme one dem beers
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10-03-2022, 09:07 AM #6653
This is an *excellent* side dish that uses up zukes and yellow squash well. Kind of like calabacitas, but more corn-oriented and minus the chiles.
Though chiles would be really good in it.
https://www.thespruceeats.com/sautee...lantro-4136491
I threw in a bunch of cherry tomatoes at the end with the cotija and cilantro.
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10-03-2022, 09:47 AM #6654
On this vein I’ve been doing a lot of marinated zucchini/squash.
Goes like this:
Slice your squash about 1/4” thick
Roast/sauté/grill in batches to give it some color and release most of the water
Mix up about 1/2 to 1 cup of a 1:1 vinaigrette with your preferred vinegar and oil chock full of herbs, garlic and pepper. I like to use cilantro/lime/jalapeño or thai basil/chili or basil/oregano/bell depending on what it’s being paired with
Once all the squash is cooked, drench it in the vinaigrette and let sit for at least an hour, tossing occasionally to marinate all the squash.
Serve at room temperature or chilled
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10-03-2022, 09:54 AM #6655
Nice! Along the same track - here's a pasta salad that uses grilled zuke/yellow squash that is delicious:
https://www.italianfoodforever.com/2...ation-1544-jtr
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10-03-2022, 07:39 PM #6656Registered User
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- Apr 2021
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- 2,831
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10-03-2022, 09:41 PM #6657
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10-04-2022, 07:13 PM #6658
Homemade marinara from heirloom tomatoes.
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10-04-2022, 07:57 PM #6659
them are some meaty lookin' tomatoes....
fact.
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10-04-2022, 09:18 PM #6660“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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10-04-2022, 10:13 PM #6661
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10-07-2022, 05:40 PM #6662
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10-07-2022, 05:45 PM #6663
crack kills…
fact.
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10-08-2022, 06:35 AM #6664
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10-08-2022, 08:36 AM #6665
fish sauce, soy sauce, rice wine vinegar, sesame oil
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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10-08-2022, 09:19 AM #6666
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10-08-2022, 12:50 PM #6667
Well, I didn't actually cook it, but it arrived in my kitchen yesterday. I've gone through a few of these American cured hams over the years from different vendors. My favorite one went out of business so have been experimenting. Finding any with enough age (at a reasonable price) to eat right away as charcuterie has been hard. I've had to hang some for several months before they were ready.
Some have been too smoky, some unsmoked. This one, while smoked, has very little smoky flavor (perfect). And it showed up with 26 months of age on it as I requested one that had some age. That much was a pleasant surprise. Many of these vendors charge double or triple for that much age but not this one apparently. It's pretty goddam delicious.
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10-08-2022, 12:56 PM #6668
Oh my word....OUTSTANDING
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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10-08-2022, 05:00 PM #6669
Due to health issues, I'm vegan during the week.
So, on the weekends, I turn it up.
Last night we did salmon schmoo (cooked salmons chopped with shallots and capers with a dab of mayo) on toast, lime leek soup with shrimp and tobiko, seared scallops with sides of pickles and morel mushrooms and finished with a grilled thick ribeye, broccoli and big crimini mushrroms stuffed with chopped shallots, dungeness crab and cheese.
First course had a Littorai Sonoma Coast chardonnay and a half of a Prieur-Brunet Meursault Charmes.
The steak was consumed with a 2001 Kistler Cuvee Catherine, was among the best wine I've ever had in my life.
Too busy to take pictures.
Tonight, it's stuffed peppers:
0) Sautee at low heat ground lamb with 3/4 of a bulb of garlic, fresh oregano and a chopped half big onion.
1) Add in cooked brown rice, kalamata olives, the rest of the garlic. Mix.
2) Stuff peppers with above mix, finishing with a plug of gouda cheese.
3) Bake at 350F for 45 minutes.Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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10-09-2022, 08:16 PM #6670
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10-09-2022, 08:20 PM #6671
Had great success making a Detroit style pizza.
Pepperoni, garlic, jalapeno, onions, mushrooms, green chile, olives.
Stretched the dough into the greased pan, covered it with saran wrap and let it sit on the counter for 24 hours to poof up.
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10-11-2022, 05:04 PM #6672
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10-11-2022, 06:07 PM #6673User
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10-14-2022, 12:30 PM #6674
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10-22-2022, 08:35 AM #6675
Our friend's garden went nuts this fall and we have been eating well when the baby decides to take a long afternoon nap.
Butternut squash gnocchi with a kale 'sauce persille'. I have never dialed in gnocchi dough, I always make too dry of a dough and end up with something closer to dumplings. Anyone with a foolproof recipe? Tasted great, and it's the dairy/flour talking but a nice way to eat a whole squash and bunch of kale.
My wife and I don't do bell peppers so it has been fun experimenting with other sweet peppers. Fresh pimentos were the revelation of this summer. Finished out the season with a pimento/Hungarian wax romesco. I can't wait to try a pimento/Fresno next year.
Obligatory patatas bravas. I nailed the confit but was lazy and didn't remove the spuds while I brought the oil up to temp for browning. Still came out crispy and tasted great. Aioli made with kewpie for those following at home, no one died.
We had so many peppers/tomatoes that I made roasted red pepper soup as well. When my wife isn't looking, I have been sneaking a handful of goldfish crackers into my bowl because I am an adult. So good.
Finally, my first attempt at a soufflé. Flavored with goat cheese and thyme. It came together nice and quick, I haven't made meringue by hand in forever and remembered that I need a better whisk. I didn't butter the pan enough and wimped out when I started to smell the sides over browning, it could have used a few more minutes. Not upset with my first attempt, the batter started at the halfway mark before going in the oven.
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