What are you cooking today and how?

[rwc1969]

Autumn olive fruit leather

[Rick]

Despite the amount of fruit Autumn Olive puts out the state of Indiana recommends no one plant it because it's so invasive and so danged tough to kill. Russian Olive is similar.

Are your plants wild or cultivated?

[Beo]

Cooking up two big juicy deer steaks tonight on the wood burning grill, baked beans, collar greens, potatoe salad, mac and cheese, and corn on the cob. Having a brew and sitting with the wifey on the deck in the cool evening just hanging out and being together... gonna miss that kinda stuff for a while.
Beo,

[grrlscout]

Last night I made poutine

http://farm5.static.flickr.com/4078/4908660539_2692653f99_b.jpg

I've never had it before, so I can't compare it to the real thing. But it tasted good.

I make a pretty mean gravy, I must say.

[crashdive123]

I'll bet that our Canadian friends have had it. Fries with gravy - yummmm. Never tried it with the cheese curds.

Now ---- chili, cheese fries.....oh wait......diet.:blush:

[Justin Case]

Just ordered Pizza,,,,,,, Pizza Hut.

[rebel]

I tossed a couple of pork shoulders on the smoker yesterday and pulled them off this morning about 2:30 a.m. It was all I could do not to set down with a fork right there and dig in but they are chilling in the fridge for a family gathering this week-end.

Here's what they looked like before...

http://i348.photobucket.com/albums/q348/safe_zone/porkshoulder1.jpg

And what they looked like just before going in the fridge....

http://i348.photobucket.com/albums/q348/safe_zone/porkshoulder2.jpg

Seventeen hours on the smoker.....................MMMMMmmmmmmmmmmmmmmmmmm m.

MMMmmmm Jamboree!!!!

[Rick]

'Zactly.........

[2dumb2kwit]

Hey Rick........Have you worked off all that pulled pork yet???:innocent: LOL

(I'm not even gonna ask about the cobbler.)

[Rick]

You've made some bold assumptions there, 2D. I've been accused of a lot of things but working is rarely one of them. I have, however, put my time in on any number of projects preferably in a supervisory capacity as that tends to yield the greater sum of money and the lesser expenditure of sweat.

Uncle Joe is my hero.

http://3.bp.blogspot.com/_vjvlUc8ad1M/RgBYVjVikKI/AAAAAAAAAZg/ESl6aTXYpVw/s400/unclejoje.bmp

[2dumb2kwit]

You've made some bold assumptions there, 2D. I've been accused of a lot of things but working is rarely one of them. I have, however, put my time in on any number of projects preferably in a supervisory capacity as that tends to yield the greater sum of money and the lesser expenditure of sweat.

Uncle Joe is my hero.

http://3.bp.blogspot.com/_vjvlUc8ad1M/RgBYVjVikKI/AAAAAAAAAZg/ESl6aTXYpVw/s400/unclejoje.bmp

I agree with what you have said, but I have learned that a little physical activity allows one to eat a fair amount more good food, without getting overly round shaped.

Being a man of knowledge, I'm sure you already knew all of this. Granted, it can be a hard decision to make, but it does show the rest of us, the quality of food involved, if the decision is made that it's worth the extra effort......hence my question.:innocent: LOL

[2dumb2kwit]

Hmmmm......for the older folks here.....could Ricks real identity be.......MAYNARD G KREBS???:innocent:

[Winnie]

Well the garden provided all but 2 ingredients for dinner tonight. I had a salad of lambs lettuce, tomatoes, spring onions and hard boiled eggs,( they were the girls' contribution).;) For dessert, the very first Pipewell Figs with honey and ricotta cheese. The honey and cheese were the only store bought items. It was Yumm:drool:

[Rick]

I picked some plump raspberries for my cereal for breakfast. Mmmmm.

I grilled some brats for lunch with a tomatoe and cucumber salad from the garden.

2D - There is nothing wrong with being round. When skinny folks fall down they skin things. When I fall down I roll.

[TomChemEngineer]

Herb-Crusted Marinaded Pork Loin grilled indirectly over Kingsford Charcoal. It is marinading now. Estimated time for grill light off is 16:00.
Might grill some veggies over the direct portion of the grill... like sliced squash or whole baked potatoes... maybe both. I have a big supply of Kingsford for survival cooking as well as everyday cooking, since it is consistently better quality and more consistent heat generation than other charcoals or wood.

[Rick]

(checking watch) we have just about enough time to make it to your house.

[rebel]

I'm drying some roma tomatoes from the garden.

[Winnie]

Went a bit mad today. Picked some Blackberries, Damsons and Apples. While it was hurling down with rain this afternoon I turned them into..... 5lbs of Damson jam, 2lbs canned Damsons, 4lbs canned Blackberry and Applesauce.:)
I might struggle to make anything else with Blackberries. The rain last night knocked a lot off the bushes, and more rain this afternoon has probably done for the rest:sad:

[nell67]

Mesquite smoked rabbit and chicken breast,with ranch mashed potatoes and buttered noodles,tomato and cucumber salad.

[rwc1969]

Rice, tomato, green pepper and King bolete soup with italian seasoning.

http://www.youtube.com/watch?v=KGrsMKcRLvE

[2dumb2kwit]

Braised Pork Ribs and Italian Sausage
Recipe courtesy Guy Fieri, 2008

I changed it a little, but I made this yesterday. It was really good!:drool:

http://www.foodnetwork.com/recipes/guy-fieri/braised-pork-ribs-and-italian-sausage-recipe2/index.html

[Winnie]

Monday pie and homegrown veg, apple cobbler for dessert.
Also made my very first fruit leather today! Fig and Apple flavour, the Fig tree has gone into overdrive and not wishing to be too indelicate, but.... figs, well......:blushing:

[Justin Case]

Going to grill 2 racks of pork baby back ribs , Home made potato salad, corn on the cob, Ranch beans,, and drinking beer :) (Labor Day BBQ) Thanks guys for the BBQ tips in that other thread :) I hope you all have a great weekend :)

[BENESSE]

Good Lord, who all's coming for dinner?!

[Justin Case]

Just Family :) I forgot to tell ya about the Watermelon :)),, (going to have leftovers !! Love those leftovers :))

[Beans]

Tonight. Pork Tenderloins, breaded with cracker crumbs and egg, baken in the oven in a very small amount of extra virgin olive oil, sweet corn on the cob. and a garden salad, lettuce/tomatoes/ sliced cucumber/red radishs/black olives and onions.

[Justin Case]

its a good morning for Bacon, eggs, hashbrowns and toast,, :)

[PNW]

Dungeness crab, [caught yesterday, & cooked when we got in]. Served up with home made french bread and choice of sauces. Corn on the cob from the garden and a fist full of napkins to clean up with.:munchies:

[Winnie]

Autumn Casserole is bubbling away on the cooker, might have to force it down with dumplings.

[NCO]

Today, I'll make a pizza. Last night in this apartment. Tomato pyre, cheese, garlic, more garlic, onions, minced pork, bit's of pineapple, more garlic and some more cheese. Throw it all in the oven and wait until done.

[2dumb2kwit]

I guess this could be in this thread, or the left-over thread.

I made a pot of beef stew, yesterday. I just had a bowl of it, and it is amazing how much better it taste, today! LOL (And it was good, yesterday.)

[beetlejuicex3]

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...

[Winnie]

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...

Try a pinch of smoked paprika.

[beetlejuicex3]

Try a pinch of smoked paprika.

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

[Winnie]

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

[2dumb2kwit]

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...


It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

I don't want anyone getting the wrong idea......I have no clue what I'm doing, I just post links to stuff that I like. They are other peoples recipes.

This guy has some good info on his site.

http://mikehedrick.com/
His sauce is in line with what most people around here do.

Here is one of my favorite sites.
http://www.bbqpitboys.com/

I've made a few of their recipes, and been very, very pleased with the results.

[2dumb2kwit]

It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

I haven't seen it in the regular stores, where I live. Even the store that has a little better selection, has Hungarian sweet, and they have the hot, but no smoked. Most of the spice sections of local stores have "Paprika". Most of the people who work there, don't know that there is such a thing as smoked, or hot paprika. LOL

You have to remember....around here, seasoning's are salt, pepper, butter, and bacon grease.:lol:

[Pal334]

Well,, I got my chores done, no women folk around the area. SO I decided to go the gourmet route. Fried Spam slices (bacon flavored variety), two eggs over medium, toast with a bunch of butter and a good cup of coffee. Mmm,,,Mmmm good . JUst hoping I cleaned up well enough for the women folks not to see the evidence.

[2dumb2kwit]

Well,, I got my chores done, no women folk around the area. SO I decided to go the gourmet route. Fried Spam slices (bacon flavored variety), two eggs over medium, toast with a bunch of butter and a good cup of coffee. Mmm,,,Mmmm good . JUst hoping I cleaned up well enough for the women folks not to see the evidence.

You'll probably be OK......as long as you can control the aromatic emissions.:wavey:

[pgvoutdoors]

I conducted a survival training session a couple of weekends ago and we cooked some fish in grape leaves and clay. Cleaned the fish and scaled them, then wrapped them with three layers of grape leaves.

I made up some clay patties to sandwich the fish between. I used clay from the river bank and worked some water into it to get the right consistency. I had to remove some stones from the clay as they could explode during cooking.

I placed a fish on a clay patty and then place another patty on top. I worked the edges to seal the two patties.

The clay covered fish was placed on the edge of the fire in the ashes with a some coals under and on top. It cooked for about 45 minutes before we cracked them open.

The fish was fully cooked and moist.

You can also just gut the fish leaving the head, scales, and fins on and cover it with clay. When it's done the clay will remove the skin and scale when taken off. Pull on the fins to remove some of the bones and cut the head off.

[Winnie]

I haven't seen it in the regular stores, where I live. Even the store that has a little better selection, has Hungarian sweet, and they have the hot, but no smoked. Most of the spice sections of local stores have "Paprika". Most of the people who work there, don't know that there is such a thing as smoked, or hot paprika. LOL

You have to remember....around here, seasoning's are salt, pepper, butter, and bacon grease.:lol:

Apparently it's also called Picante Pimenton:cool:

[Winnie]

Just had Macaroni Cheese with ham and mushrooms, and then.......... Toffee Apple Cobbler with a big splodge of Greek yoghurt. I feel really Fat.:D

[tsitenha]

We have just finished making crab apple preserves
Fisrt boiling the liquid mix, adding the crab apples and cooking them a bit
Pouring the whole lot into sterile mason jars adding 1 cinamon sticks and 2 whole clove.
Seal it the jars tight, turn upside down till cool and put them in the pantry.

[grrlscout]

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

I got my Spanish Smoked Paprika from Penzey's, which is an excellent source for spices.

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html

[grrlscout]

These days, I'm all about the frozen goodies.

Roasted banana ice cream

http://farm5.static.flickr.com/4122/4942380642_68d2ef0f5c_b.jpg

http://farm5.static.flickr.com/4153/4970955343_762dae239e_b.jpg

Also, peach ice cream (no pics)

and watermelon-basil popsicles:

http://farm5.static.flickr.com/4084/4977737896_13124b246d_o.jpg

76 of them. I'm getting into the gourmet popsicle business ;)

[grrlscout]

Oh and canning-wise, some applesauce and blackberry-apple jam, that is actually more like syrup :(

http://farm5.static.flickr.com/4074/4919894109_dee35c1310_b.jpg

[grrlscout]

Ooh I forgot. I had made some oxtails too:

http://farm5.static.flickr.com/4093/4929692664_d73d774437_b.jpg

[klickitat]

Half a head of cabbage. Table spoon of bacon grease, teaspoon of Jonny's seasoning salt and a teaspoon garlic powder. Put in a frying pan and covered with a lid. Cook until tender and eat with some rice.

Almost done.

[Rick]

I'm not cooking anything. I'm going over to grrlscout's house.

[Justin Case]

I'm not cooking anything. I'm going over to grrlscout's house.

Can I come ? Roasted Banana Ice Cream, mmmmm !!

[Rick]

Back up! There's not enough.

[Justin Case]

Back up! There's not enough.

There are LOTS of Popsicles !

[Rick]

Read post 801!

[Justin Case]

You are a Hoarder Rick !

[huntermj]

I roasted vegitables in the oven with lots of butter and spices. It was really good but i think i used too many habinderos. Tomorrow will be interinsting!

[crashdive123]

I roasted vegitables in the oven with lots of butter and spices. It was really good but i think i used too many habinderos. Tomorrow will be interinsting!

Quick ---- eat some ice cream. That way tomorrow you can say ---- come on ice cream.:innocent:

[huntermj]

I washed my hands twice after i cut them up but i touched my eye, not thinking and couldn't see for half an hour. They were really hot.:oops::flare::censored::scared:

[grrlscout]

Took a pic of the peach ice cream last night:

http://farm5.static.flickr.com/4144/4993374572_4e42c62fec_b.jpg

The roasted banana is now gone. But I started making some chocolate chip mint. :)

[Sourdough]

I have two large steaks & four strips of bacon & 2/3 cup of chopped garlic cooking on the wood stove. It sure makes a small cabin smell good.

[Justin Case]

I have two large steaks & four strips of bacon & 2/3 cup of chopped garlic cooking on the wood stove. It sure makes a small cabin smell good.

I think i can smell it here in California :)

[grrlscout]

Frijoles in the crock

http://farm5.static.flickr.com/4104/4995594557_71b6e602ef_b.jpg

Chocolate chip mint in the ice cream maker

http://farm5.static.flickr.com/4081/4994510671_9f601240b3_b.jpg

[Rick]

Dang it! If I had gotten here yesterday I'd have stopped by for one of those steaks.

[Justin Case]

Well, the grocery store had London broil on sale today, I got 4 lbs for 7 dollars, Its HUGE ! anyway, i plan to grill it !

I know what you are thinking, "Scott, you big Dummy, Its gonna be TOUGH !"

well, You would think, but I have done this before, I marinade it for at least 3 hrs in a little wine, olive oil and a pack of that marinade stuff, Then grill REALLY slow until it is medium rare, and its FANTASTIC ! gotta be careful though, If its over cooked it will be tough as leather,

also cooking up a pot of Green beans with Bacon and red potato's ,, And making a garden salad,, :)

(I am so glad I moved, for some reason, Life is much better here :)

[rebel]

Well, the grocery store had London broil on sale today, I got 4 lbs for 7 dollars, Its HUGE ! anyway, i plan to grill it !

I know what you are thinking, "Scott, you big Dummy, Its gonna be TOUGH !"

well, You would think, but I have done this before, I marinade it for at least 3 hrs in a little wine, olive oil and a pack of that marinade stuff, Then grill REALLY slow until it is medium rare, and its FANTASTIC ! gotta be careful though, If its over cooked it will be tough as leather,

also cooking up a pot of Green beans with Bacon and red potato's ,, And making a garden salad,, :)

(I am so glad I moved, for some reason, Life is much better here :)

That's cool.

[crashdive123]

Grilling London Broil is the only way I cook it anymore.

[Winnie]

Fried dinner tonight, had a bonus today. Dizzy laid a double yolker! So it went from this....

http://i764.photobucket.com/albums/xx283/wychwood59/bits%20and%20peices/SUNP0015.jpg



To this after a bit of magic in the frying pan.


http://i764.photobucket.com/albums/xx283/wychwood59/bits%20and%20peices/SUNP0017.jpg

Heart attack on a plate, but my, oh my, it was good!

[canid]

beans, rice, salt.

some beautiful tomatoes coming out of the garden though, and still the odd squash.
i'm putting in the fall and winter crops now though.

[grrlscout]

BBQ pork tamales:

http://farm5.static.flickr.com/4149/5020603246_b49d479d84_b.jpg

http://farm5.static.flickr.com/4133/5019993973_8ba2771b81_b.jpg

http://farm5.static.flickr.com/4149/5019993983_d200c27c89_b.jpg

[scottmphoto]

I got home from work this morning and decided to break into (rotate) some of my stores. I cooked up a big pan of Spam (hickory smoke flavor) and eggs in my trusty Lodge cast-iron skillet. While I did this on the wife's cook stove in the house, I could have just as easily done so on a campfire.

[Rick]

Yeah, I had a Spam sandwich for lunch. No one in the family likes Spam except me. I'm a truly blessed man.

[PNW]

Today was hubby's B-day. He requested sweet & sour red cabbage with Polish sausage. From the garden tomatoes, cukes, lettuce. Gooey choc brownies, [the kind that are all sides] with double vanilla ice cream. Yum.

[koldriana]

We have hubby's/ bf's that share a birthday PNW ;) Mine wanted Chinese food, so I made him chicken fried rice, sweet and sour chicken balls and chicken stir fry and then for desert a big black forest cake (first time making it) which turned out very well.

Then last night I wanted to make perogies for dinner but I didn't have any store-bought ones so I just made a batch from scratch. We had a friend stop by for coffee who took one sniff and decided she wanted to try some home-made ones so I rolled out another 6 for her and we had a nice dinner.

He is so lucky that I am not working right now or he wouldn't be getting all this home-made yummy food all the time LOL

[nell67]

Chicken and dumplings over a mountain of mashed potatoes

[Rick]

K rap! It's already 6:18. Keep some warm on the stove. I'm heading that way!

[nell67]

K rap! It's already 6:18. Keep some warm on the stove. I'm heading that way!

'Mone down Rick,I made plenty for leftovers and anyone who happens to drop by!

[Rick]

I cooked up spaghetti this evening with a salad and garlic bread. Grandkids are here tonight.

[nell67]

I cooked up spaghetti this evening with a salad and garlic bread. Grandkids are here tonight.
trade plates???

[huntermj]

I fried up a couple of hot brats stuffed with cheddar cheese and wrapped with bacon put them on a bun covered with chopped onions and mustard.
First time trying this. Wont be an everyday meal but i can see these served with baked beans as a nice camping treat.

[2dumb2kwit]

I fried up a couple of hot brats stuffed with cheddar cheese and wrapped with bacon put them on a bun covered with chopped onions and mustard.
First time trying this. Wont be an everyday meal but i can see these served with baked beans as a nice camping treat.

I can see/hear/smell it now! LOL:wacko:


http://www.youtube.com/watch?v=R6dm9rN6oTs

[huntermj]

2d2k Is that video from the first Indiana jamboree?:scared:

[Sourdough]

On top of the wood stove I am cooking two (2) cups of chopped garlic, and one pound of thinly sliced pepperoni. It has been simmering for 6 hours. Later I'll drain the fat and add a 1/4" layer of cheese.

[2dumb2kwit]

On top of the wood stove I am cooking two (2) cups of chopped garlic, and one pound of thinly sliced pepperoni. It has been simmering for 6 hours. Later I'll drain the fat and add a 1/4" layer of cheese.

Even if someone is there when the pepperoni and cheese give you a heart attack, the smell of all the garlic will make sure that they don't give you CPR!

On the bright side.....you shouldn't have a problem with vampires.

[2dumb2kwit]

On top of the wood stove I am cooking two (2) cups of chopped garlic, and one pound of thinly sliced pepperoni. It has been simmering for 6 hours. Later I'll drain the fat and add a 1/4" layer of cheese.

OK....which one of you clowns sent sourdough a DVD of "Thirty days of night"???

[scottmphoto]

Today is my son's 14th birthday. Today, I'm showing him how to bake in a dutch oven, in the firepit in the backyard. I'm baking him his birthday cake and I'm making a Jello cake. For those of you who do not know what that is, it's just two (or more) white cakes with different flavored Jello inside. I like lime and cherry the best. You take one cake and after it has cooled, you poke a bunch of small holes in it and pour the still warm Jello (before it sets) over it. Then, you do the same with the other cake (with a different flavor). Then you place them in the fridge and let the Jello set up. When that is done, you take and use Cool Whip for the frosting, making it a layer cake.
This is a cake that my mom used to make for holidays before she passed away, now, I do it. If you've never tried one, you should. You can use other flavors if you prefer.

[crashdive123]

That's awesome. Tell your son happy birthday from all of us.

[Justin Case]

A GIANT pot of Chili ! Having a B-day get together for my niece,,, Its cooking now,, smells so good !! :)

[mountain mama]

steak on the grill. Family just butchered a cow.

[mountain mama]

On top of the wood stove I am cooking two (2) cups of chopped garlic, and one pound of thinly sliced pepperoni. It has been simmering for 6 hours. Later I'll drain the fat and add a 1/4" layer of cheese.

and he wonders why he can't find a woman! :noway:

[Justin Case]

steak on the grill. Family just butchered a cow.

mmmm,,, Home grown ! :w00t:

[Winnie]

Harvest Festival Church Supper! Had a lovely buffet with salad, cold meats, apple pies and cheescakes and stuff, (just got home)I feel fat and I feel sick:chinese:

[Batch]

I bought a new grill yesterday and to christen it I cooked up some wild hog, gator and deer. Had 18 people to cook for and it turned out pretty good.

The hog was cut into chunks and seasoned with Dizzy Pig Swamp Venom. I really like that seasoning and will be using it on a regular basis. The gator jowls were seasoned with Everglades Heat and they came out perfect and tender. My son grabbed a bag of deer burger out of the freezer and made tacos. Those were gone real fast as well.

He also grabbed some gator tail meat. I don't usually eat anything from the tail of the gator after I pull the "strap" out. I cooked it and it got ate. But, tail meat isn't very good IMO.

BTW, I bought the Weber Performer. Great grill!

[Swamprat1958]

I cooked a big pot of black-eye peas and a brisket for lunch today. I also picked my first green (turnip, kale and wrape) and cooked them to take to work for our lunch tomorrow.

[2dumb2kwit]

I was thinking about building myself a new grill.
I kinda like this idea.:blush:

http://www.youtube.com/watch?v=KwUq7jYyXzM&feature=related

[mountain mama]

Batch, you are causing damage to my keyboard!

[Batch]

I was thinking about building myself a new grill.
I kinda like this idea.:blush:

http://www.youtube.com/watch?v=KwUq7jYyXzM&feature=related

I spent too much on the grill. I always do. LOL

I liked the folding grill so you could add charcoal without lifting the grate off. I also had an attached table as a mandatory after having bought my Dad one like that a couple of years ago. I like the charcoal igniter to and it works well. Its got a thermometer and a charcoal bin.



Mountain Mamma if you like spicy try that Dizzy Pig Swamp Venom. Dizzy Pig has 11 rubs. Has anyone else used them?


http://www.dizzypigbbq.com/

[mountain mama]

I love spicy and the family also butchered a pig, so this is perfect timing, Thanks!

[grrlscout]

Had the house to myself this weekend, so I cooked whatever I wanted.

Squash blossoms stuffed with goat cheese, arugula, and herbs:

http://farm5.static.flickr.com/4083/5044544603_2a37a17334_z.jpg

Fried tofu with green tomato relish, swiss chard and pancetta, and a sweet potato:

http://farm5.static.flickr.com/4094/5045166694_d86498cf44_z.jpg

Tilapia burrito with homemade kimchi and lime yogurt:

http://farm5.static.flickr.com/4091/5049199811_4ffb11fc34_z.jpg

[grrlscout]

Tamales again. My mom and I showed our Kentucky kin how it's done out West.

http://farm5.static.flickr.com/4129/5085014335_2bc442bffc_z.jpg

http://farm5.static.flickr.com/4087/5088253898_e95e0f6b0f_z.jpg

http://farm5.static.flickr.com/4009/5087654781_37fa74f64b_z.jpg

http://farm5.static.flickr.com/4152/5088478068_7e458edf4b_z.jpg

[Rick]

Pulled Pork. I post the pics in the Indiana Jamboree thread. I'll put some finished pics up later tonight.

Your food always looks great grrlscout. If it tastes half as good as it looks it must be to die for.

[canid]

hummus, hot green chillies and garden fresh tomatoes.

i get to make samosa, aloo gobi and murg kari in a couple days.

[rebel]

3 gallons of chili.

[canid]

you say 3 gallons like there's another conceivable batch size...

[grrlscout]

aloo gobi is one of my new favorite dishes!

[canid]

i love it. i've never made the murg kari before, so it's a good chance for me to experiment with new masalas.

[kyratshooter]

Very simple for me today. Green beans, potatoes, onions in the slow cooker with cornbread on the side.

[welderguy]

I am making chicken and rice soup.

[Justin Case]

TV Dinner :(

[Batch]

Jambalaya with lots of Habenero Tabasco sauce.

[Justin Case]

Jambalaya with lots of Habenero Tabasco sauce.

ouch,,,,, :huh:

[Camp10]

Spaghetti and a salad.

[BENESSE]

Jambalaya with lots of Habenero Tabasco sauce.

I'll be right over with a case of ice cold Red Stripe.

[Batch]

I'll be right over with a case of ice cold Red Stripe.

Making room in the icebox now! :drink:

[grrlscout]

Last night I made grilled pork sirloin and grilled asparagus, with purple peruvian potatoes that I boiled in beef broth.

http://farm2.static.flickr.com/1436/5104580133_2c463d6716_b.jpg

[RangerXanatos]

That sirloin looks really good! Never had asparagus, but I'd definitely try it since I like most greens. The potatoes though... They are something else and looks like an alien should be eating them. I'd get a second helping of everything. :D

[grrlscout]

Thanks! :chef:

Asparagus is good stuff. They're in season in the Spring. But it's imported year-round. Go for the skinnier ones. And don't be alarmed if your pee smells funny after you eat it. :D

I got the purple potatoes for a little something different. They were creamy on the inside, and the skins had a subtle coffee or cocoa flavor.

Plus lots of (natural) color variety in one's diet is supposedly a good thing -- antioxidants, and all that. The blues / purples are rich in anthocyanins, which prevent tumors from forming and suppress their growth.

[Camp10]

How come I get hungry everytime you post Grrlscout? That looks very good, as usual. Do the purple potatoes taste the same as a regular potato? You mention the skin having a subtle flavor but not the rest of them.

[canid]

Samosas:
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0023.jpg
I was too lazy to make 'em small and thin, so i went for big, stuffed and hearty instead. sampled them and i'd say they passed.

http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0015.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0016.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0017.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0018.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0019.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0020.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0021.jpg
http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0022.jpg


i'll be starting the rest of it soon.

[Justin Case]

DAMN ! That looks GOOD ! I hate you guys sometimes ! lol

[canid]

everything but the rice is standing by for it's last bit of simmering or reaheating before people show up.

i didn't take prep pictures here, but i'll throw in a serving pic and hopefully a rundown.

[canid]

http://i602.photobucket.com/albums/tt106/canid/samosas%2011-22-2010/IMG_0033.jpg

[Justin Case]

Mmmmmm MMMmmmm !!!!

[BENESSE]

I guess my invitation to dinner got lost in the mail.
Looks amazing.

[canid]

i don't know if it's just me, but the chilies at the markets here seem to be getting milder.

the aloo gobi had loads of serenos in it and came out mild. i tasted one raw and i think my grandmother could eat them.

[BENESSE]

Try habaneros instead. Guaranteed to make you weep.

[canid]

too expensive here, and frequently in poor shape.

[Justin Case]

and,, They are real Butt Burners !

[Batch]

Great looking cooking Candid and Grrlscout.

As for the after burner, I crave hot stuff like many people crave sweet stuff and rarely have the problem. I did have a friend once who worked at our family shop. Every time he ate something hot the night before he would come out of the bathroom saying, "Damn, I shoulda ate ice cream before dinner last night!" :)

[canid]

i always figured it went hand in hand with digestive health.

eat lightning, cra# thunder.

[grrlscout]

Ohhh canid that looks so yum! I love samosas.

I do think that grocery store peppers are pretty tame. Thankfully, peppers are one thing that seems to do well in my garden.

Last time I made aloo gobi, I used one dried dundicut (purchased from Penzey's), crushed, and it added a nice heat. I had to keep it relatively tame for the rest of the family. But that pepper didn't mess around.

Camp10 - oh yeah, the inside of the purple potatoes tasted just like that of a yukon gold to me.

[rebel]

Fajitas.
Sirloin steak, onion, green peppers, tortillas, lettuce, sour cream and salsa. ...and tomatos

[Rick]

Man oh man. If Canid and Grrlscout get together you two will weigh a gazillion pounds. Both of you have sure posted some great looking food. I think I gained a couple of pounds just looking at it.

[Justin Case]

Beef Stew/Soup

I always add to classic beef stew,, 3 kinds of squash, celery, cauliflower, Broccoli, green beans, diced tomatoes, corn, cabbage, and I know i am forgetting to tell you about something,,,,, But anyways , Its soooo Good ! :)

http://i1109.photobucket.com/albums/h435/scottinaz1/food/new.jpg

[Rick]

It looks good. What time is dinner?

[canid]

i made much the same thing last night; sans the beef and with umplings.

meat shopping soon.

[kyratshooter]

I just realized it is time to cook supper.

I have enough preps to last me a year, and I can not think of a single thing I want to eat tonight!

[grrlscout]

Looks delish, JC!

I think I'm gonna make lasagna tonight.

[roar-k]

Ugh, I was attempting to smoke some pork, but I fell asleep and forgot an alarm and the meat became dry. Bleh, the internal temp got too high! Next time I need to start in the morning!

[crashdive123]

Pork jerky?

[Rick]

Chunk it up and dump it in gravy. Pull it and put it in a pot, add some water and let it simmer for Italian bee...uh...pulled pork sandwiches. Just tell everyone that was the plan. They won't know. Italian Pulled Pork. Yeah, that'll work. Now I'm hungry.

[2dumb2kwit]

Cooking a piece of pork loin, on the grill. (Low and slow.....with a good rub....and a little smoke.)

[2dumb2kwit]

Then I though, Hmmmm.....I'll have heat and smoke goin'.....I think I'll try....

[Rick]

North Carolina is sort of far but if I start right now.......

[2dumb2kwit]

I cut the sausage in half, added some onions, red bell pepper, Anaheim pepper, mozzarella and cheddar cheese. Stuck it back together as a log, wrapped it in bacon, gave it a rub and put it on the grill. LOL

[crashdive123]

It's even farther when you have to stop off in Florida to drop off samples.



No gators - I promise.

[Rick]

wrapped it in bacon, gave it a rub

You, sir, are just sick.

[2dumb2kwit]

North Carolina is sort of far but if I start right now.......

I don't have any hickory.....I hope apple wood smoke is OK. LOL:punk:

[Rick]

Well, let me think about it..okay.

[rebel]

I cut the sausage in half, added some onions, red bell pepper, Anaheim pepper, mozzarella and cheddar cheese. Stuck it back together as a log, wrapped it in bacon, gave it a rub and put it on the grill. LOL

How was it?

[BENESSE]

Yup, that looks all right, 2D...and I'm a vegetarian.

[2dumb2kwit]

How was it?

I won't know for a couple more hours. It's been on for an hour. I'm guessing it's gonna take about three.

[2dumb2kwit]

Yup, that looks all right, 2D...and I'm a vegetarian.

LOL....I was expecting you to yell at me, for my cooking.:ohno:

[BENESSE]

It may not be healthy, but I've no doubt it tastes pretty darn good. Just don't make a habit out of it.

[crashdive123]

Looks great! I think I just clogged an artery reading this thread.

[2dumb2kwit]

Looks great! I think I just clogged an artery reading this thread.

I had blood work done today........I'm no doctor, but I'm pretty sure that my cholesterol numbers were dangerously low.:lol:

Actually...my numbers looked OK. Even my blood sugar numbers were not bad.....and that's without the meds.:punk:

[BENESSE]

Have you checked your eyesight lately?

[2dumb2kwit]

Have you checked your eyesight lately?

Why???? Are you gonna send me a sexy picture???:D

[BENESSE]

Actually...my numbers looked OK. Even my blood sugar numbers were not bad.....and that's without the meds.

That's why I was asking re. your eyesight. :closedeyes:

[2dumb2kwit]

How was it?


OMG!!!
You guys need to try this!:stuart:

I haven't even tasted the pork loin, yet. (It took a little longer, to cook. It's resting, now.....and I'm filling up on the other stuff!)

[Rick]

Uhem. We'll be happy to try it if you send us some. Heeeelllo?

[2dumb2kwit]

That's why I was asking re. your eyesight. :closedeyes:

Actually, the numbers sounded OK.
The girl at the doctors office was telling me what they were.
(But she may have just been trying to distract me, from looking at her boobs.):huh:

[crashdive123]

2D is hereby cordially directed to attend the next Jamboree and make the sausage/bacon combo for all.

[2dumb2kwit]

I hate to admit it, but that pork loin with the rub I used, was about as good as the bacon/sausage thingy.......and I'm sure it's much better for you. LOL

Both were really good!:thumbup1:

[Rick]

You are just despicable.

[BENESSE]

It's all in the rub, 2D.

[2dumb2kwit]

It's all in the rub, 2D.

Tell me more!!!:banana: LOL

[2dumb2kwit]

BTW, the rub was...

1 tbl sp brown sugar
1 tbl sp salt
1 tbl sp paprika
1 tbl sp chili powder
1/2 tbl sp cumin
1/2 tbl sp granulated garlic
1/2 tea sp cayenne pepper
1/2 tea sp black pepper

[BENESSE]

http://kayskeepers.blogspot.com/2010/01/paula-deen-parody-by-rob-bartlett.html

[crashdive123]

http://kayskeepers.blogspot.com/2010/01/paula-deen-parody-by-rob-bartlett.html

Before we cut back on cable, I used to love watching him on Imus in the morning.

[kyratshooter]

Baking pies.

We have a church pot luck tomorrow night.

These people up here do not know how to cook! They call "sloppy joes" barbeque and never heard of a hickory smoked, sugar-cured picnic ham.

There is another southern transplant at the church and everyone always runs to see what we brought.

I have two chess pies baking in the oven right now. I will eat one and take one to the supper.

They never heard of a chess pie until I showed up with one a couple of years ago. It lasted about 10 seconds after the first slice was sampled.

[Rick]

Oh, son. Do you use corn syrup in yours? It's a little too sweet for me with corn syrup. My step mom makes a killer vanilla buttermilk chess pie. Oh, and chocolate pie. And Coconut Cream (that's my favorite). Oh snap. Pecan pie that's my favorite. There's not much she can't bake and make you hang around the kitchen window just to get tastes.

Winnie - In case you don't know this one think custard pie with corn meal.

[2dumb2kwit]

This mornin', I had bacon, egg and cheese, on a toasted english muffin.
Mmmmm, Mmmmm!

[huntermj]

Today i made SD's bean glop.
I'm gonna call it, bean soup. its darn good.
i cut the garlic in half and added 2 onions finely chopped and brown sugar. I also made some bread to sop it up with. Down side is i will eating this for many days to come.:splat:

[roar-k]

Well I lit up the smoker about 2.5 hrs ago. I am going to smoke about 6lbs. of pork butt and see how it goes this time. I didn't buy any hickory chips this time because my pappaw gave me a crap ton of it split. So I decided to use the knife I won at the Jamboree and make my own chips. So far it's going good!

[crashdive123]

We need action shots of that knife.

[2dumb2kwit]

We need action shots of that knife.

....and samples of the pork.:w00t:

[crashdive123]

....and samples of the pork.:w00t:

Well yeah. That goes without saying.

[Rick]

Just remember, you can't eat too much smoked pork. You can try but it can't be done. What they said on the pics.

[roar-k]

Well here you go.

Here is the fire I made after batoning some wood:

http://i772.photobucket.com/albums/yy2/roar-k/db8ca8b2.jpg

Some sorry action pics due to it being dark:

http://i772.photobucket.com/albums/yy2/roar-k/560a87fc.jpg

http://i772.photobucket.com/albums/yy2/roar-k/86076f53.jpg

http://i772.photobucket.com/albums/yy2/roar-k/46744d65.jpg

http://i772.photobucket.com/albums/yy2/roar-k/c3ef8d2b.jpg

http://i772.photobucket.com/albums/yy2/roar-k/cddb7661.jpg

http://i772.photobucket.com/albums/yy2/roar-k/e69726fe.jpg

http://i772.photobucket.com/albums/yy2/roar-k/50d872cb.jpg

http://i772.photobucket.com/albums/yy2/roar-k/20fd3d3a.jpg

And I lost my spray bottle which I use to spray the pork every hour or so. I used a 20oz. bottle and put a small hole in the top with a nail and it allows me to squeeze water onto the pork.

http://i772.photobucket.com/albums/yy2/roar-k/374f3260.jpg

And you can see the light from the fire through the hole:

http://i772.photobucket.com/albums/yy2/roar-k/2f805bef.jpg

Oh man the smell is getting to me!!!!

[Rick]

My wife made beer bread for dinner this evening. It was mmm mmm good.

3 cups of self rising flour
1/3 to 1/4 cup of sugar
12 oz beer (do NOT use non alcoholic)

Stir it up and place it in a loaf pan. Bake at 350 for 30 minutes or until a knife inserted in the middle comes out clean. That's it!

This is probably one of the easiest breads you'll ever make.

[2dumb2kwit]

My wife made beer bread for dinner this evening. It was mmm mmm good.

3 cups of self rising flour
1/3 to 1/4 cup of sugar
12 oz beer (do NOT use non alcoholic)

Stir it up and place it in a loaf pan. Bake at 350 for 30 minutes or until a knife inserted in the middle comes out clean. That's it!

This is probably one of the easiest breads you'll ever make.

Help me out, with this one. (I've never baked bread.)
Are you saying that you don't have to let it rise, and all that stuff?

[Rick]

That's right. You don't. You just mix it, pour it in the pan and put it in the oven.

[BENESSE]

2D, don't forget the bacon bits!

[2dumb2kwit]

2D, don't forget the bacon bits!

B...You're a geneyu....jeanuo...dang, you're smart!!!

That way, in the mornin', you could just put a couple slices in the toaster, and BAM.....instant bacon sammich's!:w00t:

[oldtrap59]

Just as a side note Ricks recipe works well in a dutch oven over a good bed of coals. Saw this bread recipe in Backwoodsman a couple of years ago and have used it many times since. Very easy way to make good bread. Remember self raising flour. Had a buddy try it with regular flour and it don't work.

Oldtrap

[Sourdough]

Bean'Glop & Cheese on corn shells.

[roar-k]

Pork came out great. My friend came over because he smelled it and now it's almost all gone. Hopefully when the wife wakes to find only a little bit left she won't be too mad...

[Rick]

There are a lot of different ways to smoke pork and most of them come out just fine. Here's some points on how I do it in case it helps. If you're satisfied with your method then don't change on my account.

I generally order my shoulders from the butcher at Kroger and ask them to debone and tie the shoulder. They don't charge extra for it and you wind up with all meat that stays together in the process.

The night before the event I place my wood chunks in a bucket of water and let them soak all night. I generally use hickory because it gives a flavor that everyone is accustomed to but most fruit woods work really well as do some others.

A couple of very important things that you probably already know, but just in case.
Before you put the meat in your smoker (pork shoulders, ribs etc), make sure they have come up to room temperature, or close to it. The other thing is make sure you have dabbed all the moisture off the outside. I usually use a little fan. What this does is allows the smoke to penetrate better as well as prevent getting that bitter taste you sometimes get.

I set a pan between the meat and the coals to catch any fat drippings and there is usually a lot. You'll get flare ups if you don't. I still get occasional flare ups from the wood so I keep a spray bottle handle to douse the fire.

I use a Polder thermometer so I can monitor both the smoker temp and the internal meat temp at the same time. They aren't very expensive. Twenty bucks or so and it does a great job.

http://images.amazon.com/images/P/B00006NWAD.01.MZZZZZZZ.jpg

Once the fire has started and the smoker is close to 225°F I add some of the wood and place the shoulder fat cap side up so it self bastes with it's own fat. No seasonings or rubs go on it.

A lot of folks say the pork will only absorb smoke for the first hour or so but I add wood throughout the cooking. The smoke lays down a nice black coating that tastes pretty yummy to me.

I never lift the top of the smoker unless I have to regulate the heat. My smoker is a cheapo gas smoker and sometimes I have to move the lid to let excess heat out and bring the temperature down. I just keep an eye on the thermometer and adjust accordingly.

Once the pork reaches 185°F to 190°F I take it off, chunk it, put it in a pan, cover it and toss it in the fridge if I'm doing a day before some event. Otherwise I just use two forks to shred the meat.

It will take anywhere from about 15 hours to 18 hours to reach temp depending on weather conditions (wind, temp, humidity). I try to start very early in the morning because I know I'll run into midnight or after before I can put it in the fridge.

When you are ready to serve the meat I use Sweet Baby Ray's BBQ sauce. I've never made or found anything better. I just mix it with the meat for BBQ sandwiches. I also make a finishing sauce for those that like a more traditional BBQ.

Pulled pork finishing sauce

INGREDIENTS:

* 1 cup cider vinegar
* 2 tablespoons salt
* 1 tablespoon brown sugar
* 1 teaspoon cayenne
* 1 teaspoon red pepper flakes

PREPARATION:
Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.

It's sounds like it would taste really vinegary but when it combines with the smoke some chemical action must take place because it's actually very mild.

I hope that helps.

[Winnie]

Just chucked a handful of rice into a pot of homemade chicken broth bubbling away at the moment. I'm using some of the veg I dehydrated to see how they taste etc.
It's just about 39F raining and blowing a hooley, so I'm looking forward to this!

[Winnie]

Just had the soup, it was so awful I had to have a second, then a third bowlful to check!:D

[BENESSE]

What a relief it wasn't any good. :)
If it were, you'd be in trouble.

[crashdive123]

Homemade hot soup on a chilly day.....yummmmmmmm.

[oldtrap59]

Love homemade soup. Love it love it love it.

Oldtrap

[kyratshooter]

They had to call off the church pot luck.

I gave one pie away. The neighbor lady that gave me the curtains son walked by with the dog. I caught him on the return trip and sent the pie home with him. He's a pretty stout kid so I better check and make sure the pie got home.

I was forced to eat the other.

Now I am baking two more.

I have no shame!

:hang:

[Rick]

Somtimes ya gotta do what ya gotta do. No sense in eatin' that pie without coffee.

[klickitat]

Well Momma is sick today with the flu. So it looks like Dad gets to cook one of his famous one dish meals.

Tonight it will be "Wild Boar, Peasant Style" I have to come up with a good name some times so that my boys will eat Dad's cooking without throwing a fit.

So in a cast iron Dutch Oven I fried up a pound of Italian sausage and a cup of diced sweet onions. Then top it with 6 cups of diced potatoes. Seasoning salt, granulated garlic and onion powder. Finish cooking until potatoes are tender.

[grrlscout]

Homemade hot soup on a chilly day.....yummmmmmmm.

Yep!

http://farm2.static.flickr.com/1429/5161819992_9a4c7e0e96_b.jpg

Fennel and arugula soup, with giant white beans.

[Justin Case]

Yep!

http://farm2.static.flickr.com/1429/5161819992_9a4c7e0e96_b.jpg

Fennel and arugula soup, with giant white beans.

Mmmmmm Mmmmmmm ! That looks SOO good ! I hate you :)

[oldtrap59]

Cheezy creamy potato soup with buttermilk biscuits. My wife does a recipe bog on the net so I have to put up with all these test recipes all the time. Hehehe

Oldtrap

[Rick]

Grilled burgers. It was 73 here today. I had to grill. I won't have much chance from here on out. The temps start dropping Saturday.

[Justin Case]

Its cold and windy today,, I picked up a can of abondigus (sp?) Mexican Meatball soup,, I have never had the canned before,, but if its half as good as a former GF used to make, Ill be happy ! :)

[Rick]

Can we come over and watch you eat? Soup huh? This should be interesting.

[Justin Case]

I'm Having Menudo ! I like the spicy kind and I truly believe it has Medicinal Value ! :)

(even more than chicken soup)

[2dumb2kwit]

I'm Having Menudo ! I like the spicy kind and I truly believe it has Medicinal Value ! :)

(even more than chicken soup)

The boy band???
That's just sick!:no:

http://www.youtube.com/watch?v=PHRjWauwpvE

[Pal334]

Got the start of a potato soup in the crock pot. A chunk of ham, a big fist full of diced onions, cream of mushroom soup, chicken broth (a whole bunch), diced carrots, and left over mashed potatoes and of course diced potatoes (as a measurement reference, enough to fill the pot, or all available). Let the whole mess cook on medium for 4 hours and yummy, yummy.
Only problem is, I don't usually use reciepes, nor do I record what I put into a soup, so each time I decide to make something it is a new and exciting adventure. Also, when I cook, I start at 4:30 or 5 am, before the "boss " gets up to avoid "girly" input to my manly soups :)

[Winnie]

I have the same approach to cooking Pal, Winnie jnr calls it the School of chuck it in and see. The results are known as Chicken surprise... I have no idea why, there's not always Chicken in it.

[NightShade]

Having a party for my daughter today.. she turns 6 tomorrow...Sooo baking a birthday cake for my daughter .... Well, more like licking the frosting off a spoon as my wife bakes it......

[2dumb2kwit]

I bought me a turkey frying set-up, this weekend. I was all excited about frying me a turkey......you know....for practice, before the big day. (Well, you need to be sure you don't ruin thanksgiving....right???) I ran into one problem. After looking in what seemed like 3,487 stores....not one fresh turkey, to be found. They are all frozen! Dang it!

Do you have any idea how long it will take , to thaw a bird well enough that I'm willing to stick it into hot oil??? I'm thinking 4 days, in the fridge!



Maybe 5....just to be sure!LOL

[Pal334]

I have the same approach to cooking Pal, Winnie jnr calls it the School of chuck it in and see. The results are known as Chicken surprise... I have no idea why, there's not always Chicken in it.

Here is a "stretcher" ,, fry some ground beef up, cook some elbow macaronis. Combine with some canned tomatoes, onions in a pot, flavor to suit. Looks strange, but you can fill alot of folks on a little bit of money. I find it fun to do "mystery" one pot meals

[Ted]

My brother in law shot a 9 pointer the other day and wants me to taxidermy it for him. So he showed up with it with practicaly the whole neck still attached! I only need 6in tops for the measurements that are needed. Well he said I could keep the meat.....Way cool!

So I ground up a bunch to burger, got some in the slow cooker for italian deer and BBQ. Then I cut a bunch into stew meat. simmed it in instant oinion soup mix added some rice and a can of cream of mushroom soup.....YUMMY!

[grrlscout]

Pot roast for dinner

http://farm5.static.flickr.com/4153/5174677585_b20f708b94_b.jpg

And potato pancakes for breakfast

http://farm5.static.flickr.com/4132/5175363434_b47a570eac_b.jpg

[Winnie]

Here is a "stretcher" ,, fry some ground beef up, cook some elbow macaronis. Combine with some canned tomatoes, onions in a pot, flavor to suit. Looks strange, but you can fill alot of folks on a little bit of money. I find it fun to do "mystery" one pot meals

That would be a Chicken Surprise! I do the same thing. Works well with spicy sausage too.

[canid]

couscous stuffed bellpeppers.

preheat oven to 350f.

open top of bellpeppers, remove innards and set aside. save tops and set aside.

saute grated carrots, minced onions, chopped garlic, chopped bell pepper innards and diced tomato 10 min and remove from heat. add salt and habanero sauce to taste and mix.

add 1/2 cup couscous and 1 cup water to a pot an bring quickly to a boil. remove from heat, add saute and mix. cover and allow to stand 5 min.

stand bell peppers on a baking pan/dish and add a liberal spoon of sour cream, then fill with prepared couscous. replace tops and place in the over. bake 30 min then bring to broil. broil 5 min or until beginning to char lightly on top.

serve.

[Rick]

Butternut squash soup.
Grilled Cheese.
Navy potatoes.
Blueberry cobbler.

Navy Potatoes:
Prep Time: 30 Minutes
Cook Time: 40 Minutes

Ready In: 2 Hours 10 Minutes
Servings: 8

Simple, buttery baked potato wedges have a crunchy flour coating.

Ingredients:
6 large potatoes, peeled and quartered lengthwise
1 cup butter, divided, or more as needed
2 cups all purpose flour salt and ground black pepper to taste

Directions:
1.Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
2.Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
3.Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.


EASY BLACKBERRY COBBLER

□ 1/2 c. butter
□ 1 c. all-purpose flour
□ 1 c. sugar
□ 1 tbsp. baking powder
□ 1/8 tsp. salt
□ 2/3 c. milk
□ 1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well.

Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir.

Bake at 350°F. for 45 minutes or until golden brown.

[canid]

forgot to give the details on the habanero sauce:

blend two large, very ripe roma [or any very ripe medium sized] tomatoes with from one to four ripe habaneros, 1 teaspoon table salt, 4 tablespoons sugar, 1/4 teaspoon fresh cinamon, 3 crushed cloves allspice and 4 tablespoons vinegar.

raw; it will keep refregerated for a week or two. heated half an hour just at the verge of a simmer, it can be effectively pasteurized, prolonging the shelf life a fair bit. an aggressive simmer or boil is not suitable unless properly canning, or it can actually reduce the storage life.

[grrlscout]

Beer battered broccoli.

http://farm2.static.flickr.com/1389/5181406303_b0813228cd_b.jpg

It's broccoli, so it's healthy, right?

Recipe: http://www.epicurious.com/recipes/food/views/Deep-Fried-Broccoli-and-Carrots-in-Scallion-and-Caper-Beer-Batter-13164

And no, my nails are grubby. I was peeling the husks off pecans, and they got stained. :(

[canid]

that looks fantastic.

[rebel]

I made chicken tortilla soup for lunch.

The broccoli looks great!

[gryffynklm]

I like Scotch Eggs (pork sausage surrounding a hard boiled egg)

I got the idea watching some show were the chef surrounded pork sausage meatballs with Turkey stuffing.

Yep You guessed it Stuffing wrapped around a hard boiled egg.

6 to 8 hard boiled eggs.
1 raw egg beaten
1 1/2 cup of chicken Broth (vegetable broth might work as well)
1 16oz bag of Herbed stuffing mix from Pepperidge Farms Or your choice
Additional seasonings like sage and dill weed.

Directions
Start the eggs to boil.
Add additional seasoning if desired. I like sage so I added 1.5 tbs of sage and 1/2 tbs of dill and distribute the seasoning. Then add warm broth and mix until all the liquid is absorbed into the stuffing. Now mix in the beaten egg. It should have a doughy consistency.

I put about 1/2" of oil in a cast iron skillet and set the burner to were I know I have a good frying temp around 280˚F to 300˚F (138˚C to 149˚C).

I peel the eggs and pat them dry. Covering the eggs seemed to work best when I took a golfball sized amount of stuffing and flattened it like a pancake in my hand about 1/8" to 1/4". placed the egg in the center and brought up the stuffing on the sides. I then took more stuffing and flattened it out to cover the egg and worked the stuffing together so it wouldn't open up during frying.

Test the oil temp with some flattened stuffing. I started on egg and when it was browned on that side I rolled it and placed in the next egg. If you put in to many at one time the oil cools to much and the stuffing gets oily. Keep rolling and tip them on the edge of the pan to get the ends. I blotted any excess oil with a paper towel.

serve hot.

http://i490.photobucket.com/albums/rr262/Gryffynklm/Food%20Expiriments/P1030094.jpg

The last of the canned zucchini slaw w/ carrot, banana peppers, a few jalapenos, cucumbers and celery using a sweet pickle recipe. Didn't get mushy.
http://i490.photobucket.com/albums/rr262/Gryffynklm/P1030098.jpg

[Rick]

Who'd a thunk it? That looks pretty good.

[gryffynklm]

It was much better then I thought. I'm definitely making them again with a little more sage and perhaps some chopped rosemary. Not too dry ether, but some sort of sauce, maybe a hollandaise would go well.

[Winnie]

Gryff, try adding a finely chopped onion with the sage to the sausagemeat.
I haven't made Scotch eggs in an age! I want some now!

[oldtrap59]

Looks like folks been eaten pretty good here the last couple days. Peppers broccoli and eggs and dressing all sounds really good.

Oldtrap

[kyratshooter]

If you had some good sausage mixed in with the stuffing you would have the best of all things.

Best ones I ever ate were cooked by Babe at the Eastern National Rondy. That woman can sure cook. Only cook tent I ever saw where you had to make reservations on Scotch egg day.

[LowKey]

grrlscout, have you ever considered opening a restaurant. Your food always looks incredibly tasty!

Boring here tonight. Luganaga and spaghetti with leftover homemade cornbread.
Squash custard for dessert though. Mmmm... (imagine real scratch-made pumpkin pie with no shell). I have a lot of squash to use up.

[2dumb2kwit]

I deep fried a turkey, today. (My first time.)
I over cooked it,:whistling: but the breast meat was still juicy and tender.

[Rick]

http://www.staffordfirerescue.com/images/news/169/Thanksgiving_Day_Turkey_Fryer_Fire_2007_thumb.jpg

[2dumb2kwit]

http://www.staffordfirerescue.com/images/news/169/Thanksgiving_Day_Turkey_Fryer_Fire_2007_thumb.jpg

I thought about that! LOL:scared:

I set my fryer up, in the middle of the back yard.
If it had gotten away from me, it would have only burned some grass.:yes:

[Rick]

You said you overcooked it so I sort of imagined the worst.

[2dumb2kwit]

You said you overcooked it so I sort of imagined the worst.

LOL...It wasn't that bad. The drumsticks and wings were "well done", but the rest was OK.

The internal temp was higher than I was shooting for, but last night I did some looking around on the internet, and it seems that some folks shoot for the higher internal temp.

When I checked my turkey, expecting to see between 150 and 160 internal, it was already 180-185.:oops:

[grrlscout]

grrlscout, have you ever considered opening a restaurant. Your food always looks incredibly tasty!

Thanks! :)

The thought has crossed my mind. But I love cooking too much, and love cooking exactly what I want, when I want to. I think cooking for a living would kill the joy for me. :(

As close as I'm going to get is (hopefully) a gourmet popsicle biz in the Spring. ;)

[roar-k]

Aaargh I am addicted. I am throwing 6lbs. more of pork and a full chicken on the smoker.

[Justin Case]

Sauerkraut and polish sausage over mashed potato's Yum !

[grrlscout]

Baked oatmeal for breakfast. I made my version with golden raisins, dried black currants, chopped walnuts, fresh pear, and sorghum syrup. Topped with homemade applesauce.

http://farm5.static.flickr.com/4085/5206617121_63aee0d74c_b.jpg

My contribution to the Thanksgiving feast, roasted and honey-glazed carrots, parsnips and fennel:

http://farm5.static.flickr.com/4127/5206617265_9414dedca1_b.jpg

[grrlscout]

Beef-stuffed gorditas for dinner last night:

http://farm6.static.flickr.com/5122/5243557625_1fec1c237e_z.jpg

http://farm6.static.flickr.com/5047/5243557673_600813f534_z.jpg

http://farm6.static.flickr.com/5170/5244154014_b59cdea8f4_z.jpg

[rebel]

That looks tasty Grrlscout. How do you make the bread?

[grrlscout]

Thanks, rebel! I used this recipe:

http://newmexico.org/cuisine/recipes/gorditas.php

But I made a half-batch, and found that the dough was too wet, even though I held back on the water. I ended up adding a little more masa and flour - but not baking powder. So they probably weren't as puffy as they should have been.

Tasty, nonetheless.

[grrlscout]

Oh and bourbon pumpkin cheesecake.

http://farm6.static.flickr.com/5048/5243963863_53aeb842d5_b.jpg

http://farm6.static.flickr.com/5042/5244801402_a7fc65016f_b.jpg

There was quite a bit of liquid in the crust though. I think the canned pumpkin I used was too wet. Oh well.

[2dumb2kwit]

I got home a little early, today, so I threw a piece of pork loin (With my favorite rub on it.) on the grill. Indirect heat...300°-325° for a couple hours ought to do it. Soon I'll throw a couple taters on there, so they get done about the same time as the loin.

[Rick]

Sadly, we'd have to kick the snow off to even get to the grill.

[2dumb2kwit]

Sadly, we'd have to kick the snow off to even get to the grill.

We actually had a little snow, the other day. Unusual for us here....especially this time of year.

[kyratshooter]

OK Girlscout, thats' it!

I can't take the holiday food pics!

You have a standing offer of marriage any time you get desperate! I know where Glendale is and offer a summer home at less than 100 degree temps.

Just kidding. :dodge:

I cooked meatloaf, mashed potatoes and green beans today.

[Rick]

I....uh....I would be happy to help arrange this matrimonial affair for a small gratuity.

[Reverend Greg]

Made Fried tofu and vegetable chow mein..Not my best;-(
Grrlscout...that is some mighty fine looking fry bread there...I havent had any since I moved here from Albuquerque...Good God I miss the smell of green chiles roasting in front of the walzmarts..The other day a girl at a local mex-ish restaurant asked if I want ed "red or green?'' and I about flipped.
(G)

[grrlscout]

Last night I made chocolate chip cookies, using the mesquite flour I had milled.

http://farm6.static.flickr.com/5122/5272505419_21de57089e_b.jpg

http://farm6.static.flickr.com/5164/5272505525_0ec100a6a2_b.jpg

These will go into the gift boxes that I send out to my family for Christmas. Today, pecan bars on the agenda.

[Rick]

Well, cousin Grrlscout, those cookies look might dang good. I look forward to receiving the package.

[Justin Case]

Well, cousin Grrlscout, those cookies look might dang good. I look forward to receiving the package.

hahaha,,, damn ! they do look GOOD !

[BENESSE]

GS, this is food porn, plain and simple.
I'm getting fat just looking at the pictures.

[kyratshooter]

I really must compalain about the inappropriate food pictures.

There are way to many single men that have been eating their own cooking for way to long to be showing goodies of that nature on a family orinted forum of this nature.

GS you are a food tease!:yes:

But don't stop!

You cook the berst looking grub I have ever seen.

[Reverend Greg]

Made red beans and rice with Tostones on the side.....MMMMMMM!!!!
Nummy,num,num,num!I wish I had a camera to show you guys.
(G)

[crashdive123]

Made red beans and rice with Tostones on the side.....MMMMMMM!!!!
Nummy,num,num,num!I wish I had a camera to show you guys.
(G)

Who cares about the camera. I want to see the food!