What are you cooking today and how?

[grrlscout]

yes I like my salmon a bit rare. Guests can not see images in the messages. Please register in the forum.


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[crashdive123]

Food porn.....yum.

[1stimestar]

Losing a few pounds for my upcoming adventures so wrenching food back to just the basics. Left over caribou, tomatoes, onion, garlic. Clean, low cal, low fat, real food.

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[grrlscout]

ooohhh caribou.... interesting. Looks good to me!

[2dumb2kwit]

Yesterday, for lunch, I had the best BLT in the history of BLT's!
The 'mater was fresh off the vine, and the bacon was some that I cured and smoked myself. That was some good eats!!!

[Rick]

I'll assume that a sample has been sent to quality control as well as the minister of science just to make certain it's safe.

[Batch]

I like the salmon over quinoa. Healthy and gooder than hell!

[1stimestar]

Oh dang it. Here I am on a diet and you had to go and mention bacon. Self cured bacon at that. And tomatoes off the vine too? Sheesh. You could have at least posted a picture so I could drool over it.

[grrlscout]

Yesterday, for lunch, I had the best BLT in the history of BLT's!
The 'mater was fresh off the vine, and the bacon was some that I cured and smoked myself. That was some good eats!!!

OMG that is like, my *ideal* meal.

[grrlscout]

I like the salmon over quinoa. Healthy and gooder than hell!

Unfortunately, I made 4 portions, and now I'm sick and tired of it! I wonder if it freezes well.

[2dumb2kwit]

I didn't send any samples, but I did send one of the quality control guys a picture of the bacon as it came out of the smoker, to let him know what he was missing. hahaha

By the way....I didn't use pork belly. I used a Boston butt. (The cut of pig....not the quality control guy, that I sent the picture to.) LOL

bacon101.jpg

[2dumb2kwit]

If any one is interested in making this kind of bacon, I highly recommend that you make some. It's extremely easy and taste really good! It was dry cured in the fridge, and smoked on my kettle grill.

[Batch]

I'm going to try that butt bacon!

[crashdive123]

I'm going to try that butt bacon!

I know there's a joke in there about bacon strips..............nah..............just too easy.

[rebel]

Fried chicken, chicken gravy, mashed taters and green beans. Sorry bout the pic, I forgot...Attachment 10172

[crashdive123]

Rainbow trout with mango salsa and a bowl of leek, pea and potato soup.

[crashdive123]

Just finished some of the best Salmon Cakes with Cauliflower/Sweet Potato Puree.

The Salmon Cake Recipe.
The recipe doesn't specify, so we used Sockeye Salmon (made a half batch of this):

1-1/4 pounds of salmon after skinning (When processing the salmon it is OK to have some pieces that are larger than 1/4". It is important to avoid overprocessing the fish.

3 tablespoons plus 3/4 cup panko bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons mayonnaise (we used light mayo)
4 teaspoons lemon juice (we went a bit heavier on the lemon juice)
1 scallion, sliced thin
1 small shallot, minced
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne pepper
1-1/4 pounds skinless salmon fillet cut into 1 inch pieces
1/2 cup vegetable oil

1. Combine 3 tablespoons panko, parsley, mayo, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor untill coarsely chopped into 1/4 inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.

2. Place remaining 3/4 cup panko in pie plate. Using 1/3 cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2-3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.

3. Heat oil in 12 inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel lined plate to drain 1 minute. Serve.

This recipe is from Cook's Illustrated magazine, July & August 2011. It was awesome!!!!!!!!!!!

[Batch]

I had something called a limerick sandwich at Maguires Hill for lunch yesterday. I had a bowl of their potato soup also. It was great.

Grilled Limerick Sandwich
Irish bacon, cheddar cheese, onion and tomato on our own special bread. You can ad a fried egg for .50 more.

So, this morning I made one with American Bacon. Fried the egg in butter while I sliced the red onion. Only had microwave bacon. Buttered the bread. I put the sliced red onion on the bottom peice of bread, then American cheese, then bacon, then the egg, another slice of cheese, and the bread. Tossed the whole concoction in the frying pan till it was golden brown. Wish I had some fresh tomatoes though. That would have made it POP!

If you make this keep your fingers out the way when your eating and don't put none of it on your head. Cause your tongue will slap your brains out trying to get to it!

[cabingal4]

made a homemade upside down rhubarb cake today.
went over pretty well.
i took apple jelly and mixed it in with the garden cut up rhubarb and put in bottom
of a greased cast iron skillet.poured my cake mix over and put in oven for about 35 min.
its so yummy.

[crashdive123]

Tonight's dinner was baked sockeye salmon seasoned with Chef Paul Prudhomme's Magic Salmon Seasoning, Cauliflower steaks with roasted red pepper sauce, leek - green pea and potato soup and fresh garden tomatoes.

Soup recipe

1 pound leeks, white part only, quartered lenthwise, sliced crosswise and washed well
2 (12 ounces) potatoes, peeled, quartered and sliced thin
4 tablespoons unsalted butter
5 cups chicken broth
2 cups frozen green peas
2 tablespoons fresh parsley, minced, plus parsley leaves for garnish
2 tablespoons fresh mint leaves, chopped, or a pinch of dried, crumbled
salt and pepper to taste

In a large saucepan cook the leeks and the potato in the butter over moderately low heat, stirring occasionally, untill the vegetables are softened and add the broth. Bring the liquid to a boil and simmer the mixture, covevered, for 10 to 15 minutes, or until the potato is very soft. Stir in the peas, parsley and mint, season the soup with salt and pepper to taste and simmer for 5 minutes. Puree the mixture in a blender or food processor until smooth. Garnish with parsley and serve.

Cauliflower Steaks With Roasted Red Pepper Sauce Recipe

1 cup drained, bottled roasted red sweet peppers
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 clove garlic, sliced
1 large head cauliflower, with leaves removed
chopped green and or black olives (we used both)
cracked pepper

1. In a blender or food processor blend or process red peppers, 1 tablespoon of the oil, vinegar and garlic until smooth. Set aside
2. Preheat oven to 400. Place cauliflower, core side down, on a cutting board. Beginning at the center, cut the cauliflower into four 3/4" thick slices. Save remaining cauliflower for another use.
3. In a 12" skillet heat 1 tablespoon oil over medium-high heat. Add 2 of the cauliflower steaks. Cook 3 minutes per side or until browned. Transfer to a parchment paper lined 15x10x1 inch baking pan. Repeat with remaining 1 tablespoon oil and cauliflower steaks.
4. Roast, uncovered for 15 minute or until tender. Serve cauliflower steakswith red pepper sauce and sprinkle with chopped olives.