Watcha cookin'?

[Mr. Mike]

best crop of sweet peppers ever this year, so pepperonata last night.

[skaredshtles]

Last night was Coq au Vin. A sure sign of impending autumn.

Reminds me... need to whip up some Beef Bourguignon. Another sure sign of autumn. Oh - and some ribollita.

Goddam I love fall.

[Cruiser]

Fresh black eyed peas! Only took me like 2h to shell them...

[Skidog]

Fresh black eyed peas! Only took me like 2h to shell them...

You reppin it

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[KQ]

Honey crisp apple pie

[::: :::]

^^^yum

[oftpiste]

Thing #2 whipped up apple crisp the other night too! Helluvan idea.

Last night was chicken fried steak and sweet potato fritters with pan gravy. Delicious but did not photograph well.

[oftpiste]

By request from the smoker/grills thread, chicken fried steak recipe. It was delish but not a pretty photo so didn't post here.

Make yourself a nice cocktail, or have the sous chef do it. Chop a bunch of bacon up into small pieces and fry until crisp. Drain and remove. Leave the fat in the pan. All of it.

I use cube steak from the 50% off bin at Safeway usually. Thin pieces of round steak will work, but you're gonna want to pound and tenderize your meat (to completion) first. Fattier or more tender cuts don't work as well.

Put some flour in a bowl and season the fuck out of it with your favorite salty things. I use Johnny's seasoning salt. Really, use more than you think you'll need. A little garlic powder and onion powder don't hurt either.

Beat a couple eggs and a little milk and put them in another bowl.

Panko goes in a third bowl. Normal breadcrumbs will do, Panko's better.

The meat gets floured (shake off excess), dipped in egg (shake off excess), coated well with panko (don't shake off excess) and right into the pan (NOT nonstick) of hot bacon fat. If there's not enough bacon fat add more, or add some neutral oil so it comes about halfway up the meat. Make it nice and brown and crispy, transfer to rack in the oven. Don't crowd the meat in the pan. Fat at about 350 degrees is a good temp. watch that you don't burn the bits in the pan. You want them for gravy.

When you're done frying make a roux in the same pan with the same fat (drain some off if you need to, but why?) and leftover seasoned flour from meat coating. Add more flour if necessary. Slowly add milk and stir until smooth. Right before serving throw in the bacon bits you fried earlier if you haven't already eaten them as chef's snacks. I hide them from myself so I don't.

Eat fried meat with bacon pan gravy!

[MakersTeleMark]

Scored a stash for some fermented salsa.

Also racked over my homemade raspberry vinegar.

[schwerty]

Scored a stash for some fermented salsa.

Also racked over my homemade raspberry vinegar.

Damn! That’s gonna be tasty!

[schwerty]

Cuz I know I’ll forget after some brown water to take finished pics....

50day dry aged porterhouse. Not usually a porterhouse guy but I’m gonna take this easy down, happily.

Will season with coarse ground sea salt and pepper. Reverse sear on the green egg. Finish in a smokin hot cast iron.

[schindlerpiste]

Cast iron skillet bone in rib-eye with sautéed mushrooms and onions, waffle fries and cauliflower.

[Dantheman]

Damn, Schwerty!

[MakersTeleMark]

Damn! That’s gonna be tasty!

Added a red onion, mango, bunch of spring onions, garlic, cilantro, tomatillo, sea salt, black pepper, and some cumin and Mexican oregano. Threw it under the broiler and I'll taste in a week and a half after it bubbles.

Marinating some ground veal with the leftover juices and a ton of mint for some kofta snacks later.

[~mikey b]

I got something similar going last week.

[tgapp]

Tried a new salmon recipe tonight - king salmon in a yogurt/harisa/lime/spices marinade in a smoking hot oven, served with forbidden rice and a garden greens.

Might be my new favorite way to cook salmon.

Sent from my Pixel 4 using Tapatalk

[schindlerpiste]

Nice!

[MakersTeleMark]

Salmon is in the dept. of I'm over it, but if you get a nice crust on it, and it's a good piece of fish, it's hard to argue with.

[oftpiste]

Holy shit there's a panoply of delight in here today! What's the deal with fermenting salsa? Thing 2 made a batch of fresh, smoked tomatillo stuff yesterday. How/why to ferment?

Found a half-price brisket at cash & carry the other day. Cut it in half, froze the big half and threw the flat into the Traeger for a while. Preceded by mozzarella-stuffed squash blossoms from the farmer's market. Thanks again to Thing #2 for damn fine kitchen-ry on the regular.

[tgapp]

^^ dude i want your squash blossom recipe PLEASE!!! those look gr8!

[Cruiser]

I dunno about oft but we do a squash blossom filling with whipped cream cheese, cilantro, and jalapeno and then lightly beer batter and deep fry. Pipe the filing in with a ziplock bag with the corner snipped off. It's money...

[skaredshtles]

I dunno about oft but we do a squash blossom filling with whipped cream cheese, cilantro, and jalapeno and then lightly beer batter and deep fry. Pipe the filing in with a ziplock bag with the corner snipped off. It's money...

Dammit.

My zukes and yellow squash plants are still putting out a SHITLOAD of blossoms. I may need to do this...

[~mikey b]

fermented salsa

fermented hot sauce

[oftpiste]

Squash Blossoms:

Fresh mozzarella, seasoned with salt and pepper, cut into slices that slide into the blossoms. Boxed tempura batter mix mixed with IPA, fry in neutral oil. Easy peazy.

[~mikey b]

Holy shit there's a panoply of delight in here today! What's the deal with fermenting salsa? Thing 2 made a batch of fresh, smoked tomatillo stuff yesterday. How/why to ferment?

fermented salsa and hot sauce