SD, you are brilliant to suggest something chocolate. I got 5 big servings of chicken chow mien with rice and all kinds of fridge left overs. No more than $4.00 per serving. I need de Zert. De Zert comes after De Main Course. I have a tub of Betty Crocker choc icing. I will find a spoon. Tomorrow.
Liz here: I wanted to make up for Al's less than satisfactory experience last night at Longhorn, a formerly good local chain steakhouse which has gone down (though the waitress was good and we left her a generous tip.) So I marinated some beef sirloin tops in Italian dressing and Cosmo Qs Cow Cover, and grilled them over charcoal and wood. Cucumber and tomato from our garden on the side.
Junk(?) dinner. Several very good cheeses, several kinds of crackers and pickles that I really like. Gato Negro Cab Sauv from Maipo/Chile is a good sip with food.
Tomorrow, I will make some freezer space with a mess of scallops and prawns.
I got 5 big meals out of that mega batch of chicken chow mien. Next time around, I will let the local Asian family make 4 things that I like. That's good for 4-5 dinners as well.
Local butcher here was very good but at the expense of his spelling. For years I got sirlion steaks and sirlion striplion. He refused to change.
DDF Wontons (new), Dry Garlic Pork (I have sauces), S&S chicken balls AND the usual chicken chow mien.
It was my wife’s birthday yesterday. She’s a Thai food fanatic, but where we are is fairly remote in terms of a selection of international restaurants. So, yesterday was spent mainly cooking. Papaya salad, Pad Thai (3 types, prawn, veggie and chicken) and Massaman curry (2 types, chicken and veggie). I must admit it was pretty good. I don’t ‘get’ the key flavour ingredients of Thai cuisine and can’t cook off the cuff as I just can’t work out adjusting the hot/sour/salty/sweet/citrus so I pretty much have to follow the recipes to a T
Jonty, that looks fantastic!!! I’m a big fan of good Thai food too. I knew I like her for a good reason!!! Belated happy Birthday to the Mrs !!! Oh, and thanks for the invite???
Liz, sorry about the delay on the BBQ, but bet it’ll be worth the wait!!! Happy Birthday to you too !!! Slammer!!!
It was my wife’s birthday yesterday. She’s a Thai food fanatic, but where we are is fairly remote in terms of a selection of international restaurants. So, yesterday was spent mainly cooking. Papaya salad, Pad Thai (3 types, prawn, veggie and chicken) and Massaman curry (2 types, chicken and veggie). I must admit it was pretty good. I don’t ‘get’ the key flavour ingredients of Thai cuisine and can’t cook off the cuff as I just can’t work out adjusting the hot/sour/salty/sweet/citrus so I pretty much have to follow the recipes to a T
We rarely cook truly Asian foods, but eat it out several times a year. We do cook quite a bit of shrimp and veggies and/or rice combinations, but it is more a "fusion" of Southern USA meets China meets Mexico kind of stuff. Brad
Jonty, that looks fantastic!!! I’m a big fan of good Thai food too. I knew I like her for a good reason!!! Belated happy Birthday to the Mrs !!! Oh, and thanks for the invite???
Liz, sorry about the delay on the BBQ, but bet it’ll be worth the wait!!! Happy Birthday to you too !!!
Slammer!!!
Invite, bugger, I thought I put it in with the cook book.
Al, Al, Al.... take a tip from a Yorkshireman....... if you're going out tomorrow on someone's treat - you really shouldn't be eating today. That way you can manage to eat more at their expense.
Liz here: Smoked ribs for my belated birthday party tomorrow. We also smoked a whole chicken and have some hot wings, and fish to grill. I made deviled eggs and a potato asparagus salad, and purchased cupcakes. We should have about 16 people altogether.
Company: "How do you ever live in this house? The place is packed full of food. Even the freezer downstairs is nearly full." Me: "Well, whatddayawant for supper?"
So here I am, back to the challenge of last year = "Eat The Freezer." I made enough space by yesterday that I made 2 trays of ice cubes again.
It would be a whole lot easier to make a couple gallons of slaw and a bean dish and show up at Liz and Al's place.
Think I need tortellini and some shrimp in some sort of a cheesy sauce.
Smoked ribs for my belated birthday party tomorrow. We also smoked a whole chicken and have some hot wings, and fish to grill. I made deviled eggs and a potato asparagus salad, and purchased cupcakes. We should have about 16 people altogether.
Smoked ribs for my belated birthday party tomorrow. We also smoked a whole chicken and have some hot wings, and fish to grill. I made deviled eggs and a potato asparagus salad, and purchased cupcakes. We should have about 16 people altogether.
The next time you have the smoker set up, try smoking some hard-boiled eggs. I did it for egg salad and it was a beautiful thing. Should work just as well for deviled hen fruit. 45 minutes on a low temp smoke works well.
Smoked ribs for my belated birthday party tomorrow. We also smoked a whole chicken and have some hot wings, and fish to grill. I made deviled eggs and a potato asparagus salad, and purchased cupcakes. We should have about 16 people altogether.
That looked so good I could smell it from here. Happy belated birthday Liz.
This morning I baked these sourdough jalapeño cheddar/colbyjack cheese boules made from scratch. Ingredients also include buttermilk and a touch of onion powder.
The tortellini Alfredo was just right. Alfredo always needs some help. The trick is nutmeg. Tonight, I will get around to the Crab Rangoon filling stuffed in zucchini halves, oiled and baked.
Last night was a good dinner. I grilled cauliflower steaks again-piled and seasoned. And, plump cod filets- wiped with a Mayo/lemon juice mixture, then rolled in seasoned Panko and grated Parmesan mixture. Wife made a tasty butter herb sauce. Paired it with a tasty white Spanish wine. (I grilled over a piece of oiled foil on the gasser.). Brad
This morning I baked these sourdough jalapeño cheddar/colbyjack cheese boules made from scratch.
Ingredients also include buttermilk and a touch of onion powder.
Recipe?
TY
Dough recipe:
420g white bread flour (not all purpose flour)
9g non-iodized salt
1/2 teaspoon onion powder
100g buttermilk (can use regular milk instead if desired)
200g water
80g active sourdough starter (sourdough starter leavening is slow, so if I want to cheat and speed it up I'll add 3-6g instant dry yeast in addition to the sourdough starter.)
Once the bulk rise is done, throw some of the diced jalapenos and about 3.5oz shredded cheese on top of the dough press (mash) it into the dough with dough scraper. Fold the dough from the edges inward, encapsulating the cheese and jalapenos. Repeat one time, putting about 2.5oz cheese and jalapenos on top of the dough and pressing it in, fold dough inward encapsulating the cheese and jalapenos. I've found I can fit at the most about 6 ounces of shredded cheese in plus 1-2 oz diced jalapenos. Trying to stuff too much into the dough will lead to tearing/perforations. Shredding your own cheese works better than store bought pre-shredded cheese (sticks in the dough better.) It's easier to work the cheese and jalapenos into refrigerator chilled dough than room temperature dough.
Flour the outside of the dough ball and put in proofing basket until bake. Score top with razor blade or lame before baking. I score a simple "+" figure.
I bake mine on parchment paper inside of 5 quart cast iron dutch ovens turned upside down.
Preheat oven and dutch oven to 450f. Bake at 450f for 45 minutes.
If you have no experience with sourdough, baking breads, yeast & sourdough starters, forming dough, or rising time, it would be a good idea to learn the basics on those first. Lots of YouTube videos available.
Gonna do it. Crab Rangoon filling baked in hollowed-out zucchini halves. Brick of Philly original cream cheese from the fridge in my shirt pocket. Lord, but is that ever COLD!
I figure if I bomb this, I can always scrape the Crab Rangoon out of the green zeppelin and make something like the original in egg roll wrappers.
Fine slice flank steak is meant for fajitas. Home made corn tortillas hot out of the pan.
Jerk beef flank steak!!! That looks freakin amazing!!! I would roll around in that like a dog on a dead carp !!! At least by the pic, I don’t think it can get any better than that!!! I just drooled on a new clean shirt!!! Slammer!!!
Thanks chaps, to be honest it was more luck than judgement that i got the cook right for our tastes at least. The marinade is dead easy, just jerk seasoning powder, dried thyme, crushed garlic and some cider vinegar. leave it in a ziplock bag for the amount of time it takes to clean and skin two rabbits and onto the grill it goes.
Slow smoked shoulder of hogget (old lamb) and smoked tofu & aubergine skewers for the veggie. I pulled the lamb and had it in warm pitta bread with tangy slaw
Jonty, it looks like you nailed it again. I have never smoked lamb, nor do I rarely get to eat it. Wife hates the smell the taste the thought. I eat anytime I can when we go out to eat. trouble is, we don't do that much since covid crap. Though, the slaw/cabbage thing could entice her. Brad
Don’t get any fresher than tonight’s meal!!! Fresh caught today lemon garlic butter glaze walleye, fresh garden green beans, garden cabbage slaw with toasted cashews and baked taters ( I’m ready for new potatoes instead of last years) !!! Fish was amazing and so light in flavor . Thank You Lake Michigan!!! Oh, and a few adult beverages!!! Slammer!!!
Jonty, looks like the bone pulled so clean out of that lamb that the dog wouldn’t even get to enjoy it!!! I don’t get it often now, but lamb and mutton was a a regular thing as a kid. In Milwaukee as a kid/ young idiot, in a “not so nice neighborhood “ there was a BBQ joint that served smoked BBQ goat. You got a Chunk of BBQ goat, coleslaw, and 2 pieces of buttered white bread ,all wrapped in tin foil and newspaper . It was freakin amazing and I would kill to have it again today !!! Your lamb reminded me of it. Hope you washed it all down with a fresh icy cold one !!! Slammer!!!
Jonty, it looks like you nailed it again. I have never smoked lamb, nor do I rarely get to eat it. Wife hates the smell the taste the thought. I eat anytime I can when we go out to eat. trouble is, we don't do that much since covid crap.
Though, the slaw/cabbage thing could entice her. Brad
Traditionally, the shoulder tends to be slow braised here Brad, but i dabbled with the smoker and it it cooks really well. What is also good for non lamb fans is that the fat renders out of the meat, put it on a rack so its not swimming in it and you lose a lot of that fatty lamb taste that puts people off. The tangy slaw really offsets the richness of the meat - it's a ver good combo.
Don’t get any fresher than tonight’s meal!!! Fresh caught today lemon garlic butter glaze walleye, fresh garden green beans, garden cabbage slaw with toasted cashews and baked taters ( I’m ready for new potatoes instead of last years) !!!
Fish was amazing and so light in flavor . Thank You Lake Michigan!!!
Oh, and a few adult beverages!!!
Slammer!!!
Nailed it Dale! I was just thinking the other day I need to get up to the tarn and get a trout for the BBQ - youve made me pull my finger out - thats a cracking meal there mate!
Jonty, looks like the bone pulled so clean out of that lamb that the dog wouldn’t even get to enjoy it!!! I don’t get it often now, but lamb and mutton was a a regular thing as a kid. In Milwaukee as a kid/ young idiot, in a “not so nice neighborhood “ there was a BBQ joint that served smoked BBQ goat. You got a Chunk of BBQ goat, coleslaw, and 2 pieces of buttered white bread ,all wrapped in tin foil and newspaper . It was freakin amazing and I would kill to have it again today !!! Your lamb reminded me of it. Hope you washed it all down with a fresh icy cold one !!!
Slammer!!!
There were a few beers involved I love goat, we don't get it very often as I have to travel to a small farm supplier to buy it. I've never tried to BBQ i, but that does sound good - was it a west indian area? My freezer is full of lamb as we live in sheep country, I usually get half a lamb from farmer friends which means you can get older/younger beasts to suit.
Wet Spaniel , what temp did you cook the lamb to, and how long did it take? Ain’t nothin’ like slow cooked lamb.
Hey Rem, it probably took about 5 hours at 250 (ish) F I didn't bother with internal temps etc as it was a very nice afternoon with a few beers and I got, well, sidetracked. It was very good. The piece of shoulder wasn't very big though - nowhere near the size of a pork butt.
Last night we brought Argentina into our house. Leftover pork tenderloin with chimichurri sauce herbs from our garden, leftover roast corn made into a salad, and our home grown tomatoes with moz cheese and balsamic vinegar and basil. Washed down with a bottle of Argentina Malbec. Brad
Last night we brought Argentina into our house. Leftover pork tenderloin with chimichurri sauce herbs from our garden, leftover roast corn made into a salad, and our home grown tomatoes with moz cheese and balsamic vinegar and basil. Washed down with a bottle of Argentina Malbec. Brad
Looks superb Brad. I watched a tv program wheer some argentinians were hacking chunks of beef off an Asado grill and drowning them in chimichurri - it looked devine. Nice pairing on the wine too, cant go wrong with an Argentine Malbec.
Last night we brought Argentina into our house. Leftover pork tenderloin with chimichurri sauce herbs from our garden, leftover roast corn made into a salad, and our home grown tomatoes with moz cheese and balsamic vinegar and basil. Washed down with a bottle of Argentina Malbec. Brad
Looks superb Brad. I watched a tv program wheer some argentinians were hacking chunks of beef off an Asado grill and drowning them in chimichurri - it looked devine. Nice pairing on the wine too, cant go wrong with an Argentine Malbec.
I don't know if they eat much pork down there, but it was what we had. Maybe call it a fusion dish of Argentine/Midwest-USA. Brad
I've been experimenting with Mexican street corn. I saw a recipe for street corn salad.
I used canned peaches & cream corn toasted in the cast iron. Put in a bowl & add mayo & sour cream. I always scissor in fresh chives. I haven't looked for Cojita cheese so I substituted dried grated feta cheese. Sprinkle with Tajin seasoning or Mexican chili powder. I have been cooking corn in the husk for years. Now caramelizing them naked on the grill & smearing them up with gooey goodness is the way to go!
Cajun focaccia. My own invention. Made with cajun seasoning, jalapeño peppers, onion, cherry tomatoes, minced garlic, buttermilk, starter/yeast, white bread flour, sea salt, and cheddar cheese. Made this to go with red beans & rice and andouille sausage.
Well, another fusion of leftovers and repurposed dishes, and stuff from our garden.
leftover steak and chimichuri sauce, tomato added to leftover corn salad, roast okra from friend's garden, fresh tomatoe slices; with a Jessup red wine blend.
I love goat, we don't get it very often as I have to travel to a small farm supplier to buy it. I've never tried to BBQ i, but that does sound good - was it a west indian area? My freezer is full of lamb as we live in sheep country, I usually get half a lamb from farmer friends which means you can get older/younger beasts to suit.
