Crash,Looks good. My wife would like the dairy free almond milk.
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Crash,Looks good. My wife would like the dairy free almond milk.
Aw Crash that's sweet. Looks real good too. We are all a bit sicky right now so I made some moose stew, with potatoes, carrots, onion, garlic, celery, hominy, green beans, peas, lentils, dried tomatoes from my garden, and mushrooms. I think that's everything.
After a visit to the Dentist, I'm having filling friendly Pea and Ham soup. Winnie jnr is having braised Pig Cheeks.
I noticed this thread hasn't been updated in a while, so, how bout a bunch of roast beef?
I picked up the 4.18lb top round on sale for about $11. That's a lot of beef for one person! But I felt up to the challenge.
First up, your regular ol' roast beef:
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I had that for a couple of dinners and lunches, and was still left with about a pound and a half, so I made Sonoran machaca (AKA "shredded beef":
http://farm4.staticflickr.com/3710/1...e60e59a2_c.jpg
Basically, you crock it with some chile peppers and tomatoes until it shreds, then drain it and fry it, adding back a liquid a little at a time, until it's absorbed. It should be fairly dry, but really flavorful.
Traditionally, it was made with carne seca -- dried beef. So if you have some, maybe give this recipe a whirl.
Some of that went into breakfast (that's artichoke leaf ribs on the bottom):
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I was still left with maybe an ounce or two, so I put it on pizza. (no pics)
Mud hen pasta, with sweet basil from the garden, wild oyster mushrooms, and wild fennel seeds.
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Roasted apple stuffed mallard, in wine...
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Corn bread with red peppers, cheese and Asian garlic sauce.
Mac & cheese. Then baked with tomato and extra cheese.Attachment 9845
I am cooking white sauce garlic pasta today with cheese, onions and some mushrooms. White sauce is being prepared at home and while mixing the fried onions, garlic and mushroom with the pasta…I added some mushroom soup and it gave a very yummy and a perfect taste to the pasta. served it with garlic cheese bread with some mustard saunce on it.
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I meant to post this this weekend but time got away from me. I made corn bread and lazy peach/pear cobbler. I got in a hurry and forgot to add the salt and baking powder to the cornbread but it still turned out really good, moist and sweet!
I was so excited to eat the cobbler I forgot to take pics! I made the cornbread in my size 12 camp oven and stacked my 8qt kitchen oven on top. This was the first time successfully using my two dutch ovens stacked. ( the one on tip is actually a kitchen dutch oven)
Finally harvested something from the new garden - two wee little squash blossoms. They made for some nice sausage and cheese rellenos though.
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Did you stuff them?.....Looks good.
Thanks! I stuffed them with chopped up bratwurst, shredded sharp cheddar, a lil mayo, and some ancho chile. They're dredged in flour and then egg.Quote:
Originally Posted by hunter63
Now that sound even better.......Guess I'll have to go find something for lunch...ya made me hungry.....
Woo Hoo! Food porn is back. Good to see you again GS.
Thanks, crash! A lot of changes have been going on in my life, but the dust is settling now, and I can finally get back into the kitchen.
Must have spent some time in Wisconsin or know someone to even know about Bratwurst.....LOL....Quote:
Originally Posted by grrlscout
They are one of the major food groups....Beer, Brats, Cheese, beer.....
http://www.youtube.com/watch?v=K8Uxxk-47xY
Good to see you GS. Let the drooling begin.
Good to see you too.Quote:
Originally Posted by rebel
GS, or anyone, can you give a step by step on cooking squash flowers? I haven't been able to make anything out of them that remotely resembles anything I want to eat. And I eat everything. I'm sure it's a simple thing to dredge em and fry em. But I can't make them palatable. And I have a LOT of squash flowers right now. LOL
wash them and pluck out the stamina. I like to stuff them with cheese - especially goat cheese.
a good trick is to put them in the freezer for a few minutes while the oil heats up. It should be pretty dang hot but not smoking hot.
You can do a tempura batter - I like to use flour, cornstarch, and club soda. Or just egg. Or in this case, I did flour, and then I used egg and milk.
Pop em in the oil and keep rolling them around until golden brown
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yes I like my salmon a bit rare. http://img.tapatalk.com/d/14/07/22/5ere2umy.jpg
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Food porn.....yum.
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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ooohhh caribou.... interesting. Looks good to me!
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!!!:chef:
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.
I like the salmon over quinoa. Healthy and gooder than hell!
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.
Quote:
Originally Posted by 2dumb2kwit
OMG that is like, my *ideal* meal.
Unfortunately, I made 4 portions, and now I'm sick and tired of it! I wonder if it freezes well.Quote:
Originally Posted by Batch
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
Attachment 10169
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.
I'm going to try that butt bacon!
I know there's a joke in there about bacon strips..............nah..............just too easy.Quote:
Originally Posted by Batch
Fried chicken, chicken gravy, mashed taters and green beans. Sorry bout the pic, I forgot...Attachment 10172
Rainbow trout with mango salsa and a bowl of leek, pea and potato soup.
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!!!!!!!!!!!
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!
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.
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.