What are you cooking today and how?

Tonight,, Shake and Bake Pork Chops, Scalloped Potatoes, Spinach, Cottage cheese/Peaches,,,,, Mmmmmmmm :tongue_smilie:

Fresh Blackberry pie and syrup. Yummy, seeds and all. LOL! strained the seeds outta the syrup and now I'm having an egg sandwich.

Last night I made beer-butt chicken and brocc, and to go with, corn griddle cakes. They turned out pretty tasty.

http://farm5.static.flickr.com/4082/...c38a5e98_b.jpg

I cut the kernels off of 3 leftover ears of corn, and added some diced up some pickled jalapeños, cumin, salt, and pepper.

Then made a quick batter of:

3/4 c (maybe more) flour
1/4 c (maybe less) corn meal
-- they added up to one cup, whatever the ratio.
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 egg

Mixed it all together. There was just enough batter to hold the corn together.

I heated up about 1/4" peanut oil in a cast iron skillet, on medium. Then plopped it the batter, in discs about 4" across.

Wait until brown, then flip.

The lime yogurt is just plain, non-fat yogurt, with lime juice added. And it's totally an unnecessary addition.

Im saving that recipe, that sounds good.
I love corn meal.
MMMM jonny cakes
Ahmm Whats a "?

Shrimp on the barbie, tonight.

in a spray bottle combine olive oil, Worcestershire sauce and water. Your call on how much. I use about a third cup of oil and sauce and fill the bottle (1 pint) with water. Give it a good shake to mix it up. Toss the shrimp on the grill and spray the concoction liberally over the shrimp. Cook for a couple of minutes, turn the shrimp and spray again. A couple of more minutes and enjoy.

I believe I'll have a few of them corn griddle cakes and a mess o' barbie shrimp, thank you very much. The beer's on me!

Quote:

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Originally Posted by huntermj

Im saving that recipe, that sounds good.
I love corn meal.
MMMM jonny cakes
Ahmm Whats a "?

---

LOL! Copied from my Flickr page. Apparently VBulletin no likey special characters. :blushing:

Fixeded.

Last night I made grilled chicken with a prickly pear glaze

http://farm5.static.flickr.com/4081/...a0494ecb_b.jpg

Most random ingredients ever.

Marinaded in:
lime juice
hoisin sauce
tamari
olive oil
salt
water

Then, while the chicken was on the grill, I put the marinade on the stove and brought it to a boil. Then turned it down, and added:

prickly pear syrup
apricot-jalapeño jam

And allowed it to reduce.

When the chicken was almost done, I brushed it thoroughly with the glaze, turned off the heat, and shut the lid.

Flip, brush, shut.
Flip, brush, shut.

Until done.

THAT CHICKEN LOOKS GOOD!

I am going simple today, red beans and rice.

I made a big pasta salad Friday and ate it all weekend.

Yesterday, we picked a bunch of wild black currants, so we'll be making jam today. We also picked some yellow squash, so casserole is in the plans. Also picked raspberries and made a cobbler. Cherries were ripe for pie. Now we're just waiting for the plums and apples to get ripe. I head out Wednesday to take my little girl to college, and I know of some great huckleberry bushes along the way. I just love this time of year!

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/q...kshoulder1.jpg

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

http://i348.photobucket.com/albums/q...kshoulder2.jpg

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

Boy, that looks good enough to make me want to switch teams.
(for those who don't know, I'm a vegetarian...that's all)

Me, too. I'm a carnivore, too. And an omnivore. I'll eat anything.

Oh man. I love pulled pork, and that looks incredible!:drool:

I put about 6 hours of Hickory smoke on it. That's probably way more than I needed to. After about 1.5 hours the meat doesn't pick up much more smoke but it does leave a nice black smokey exterior that comes through when you shred the meat. It also seals the meat. It was so juice, even after 17 hours, and the meat fell apart so easily that I had trouble getting it into the bowl.

Sunday, I'll transfer the meat to a roasting pan, cover with foil and put into a slow oven just to heat it back up. Dang it. Got drool on the keyboard.

There goes Rick, again. Not only ruining his own keyboard, but everyone else's too!

OK Rick, I have a big pot of fresh green beans in the slow cooker. They have a big onion, some garlic and a half smoked sausage in the pot with them.

I will supply the green beans and a big skillet of corn-bread and will be on the road for Indiania as soon as you give the word.

Got fresh tomatoes right out of the garden too!

I can be there before the cornbread gets cold.

Bring the beans and bread. Leave the maters for the poor folk. We have maters in the garden, too. Come on down! (or up in this case).

Just as a word of caution. Don't no one be licking their computer screen.

OK - time to look at anothr thread. Dang drool on keyboard.

Wll I've learned something today. I finally know what pulled Pork is. I was afraid to ask:blushing:

We call it slow roast Pork, and yes it looks mighty good, Rick:drool: