Whatcha Cooking today?

Share your recipes and cooking tips!
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worth1
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Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#721

Post: # 39846Unread post worth1
Sun Jan 31, 2021 1:55 pm

Next on the agenda today is good ole chicken fried steak.
I cut 8 ounces off a one pound USDA PRIME NY strip steak and beat it out flat with my waffle meat tenderizer..
That made two steaks.
They are swimming in a thick liquid of powdered milk water and salt and pepper..
Been there since early this morning.
Probably mashed potatoes because they're so easy.
Plus the cabbage broccoli shrimp chowder stuff i made yesterday.
Not for sure yet.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#722

Post: # 39852Unread post worth1
Sun Jan 31, 2021 3:38 pm

When making gravy and it is ready but you aren't.
All you have to do is put it on warm aaaaand.......
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#723

Post: # 39854Unread post worth1
Sun Jan 31, 2021 4:03 pm

Here it is, the best chicken fried steak in Bastrop Texas.
No need for a knife, it's THAT tender.
Decided to fry the potato skins for mashed potato garnish.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Location: Southeast Texas

Re: Whatcha Cooking today?

#724

Post: # 39861Unread post karstopography
Sun Jan 31, 2021 7:28 pm

Kale, potato, italian sausage soup. As long as kale is in the garden, this gets made. Too easy, too healthy, too tasty not to make. I could buy kale, but where is the fun in that?
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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asmx92
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Location: Germany

Re: Whatcha Cooking today?

#725

Post: # 39881Unread post asmx92
Mon Feb 01, 2021 11:46 am

Puff pastries

filled with onions, dried tomatoes and cheese

Image

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pepperhead212
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Joined: Mon Jan 20, 2020 12:07 am
Location: Woodbury, NJ

Re: Whatcha Cooking today?

#726

Post: # 39891Unread post pepperhead212
Mon Feb 01, 2021 4:16 pm

A couple nights ago I made a gumbo type dish in the Instant Pot. I started by cooking 1 1/4 c barley, in 3 1/2 c water, plus some salt, for 20 min., then let the pressure release naturally. Then I rinsed it, and it filled a quart soup container, and I put it in the fridge. I also thawed 2 pint containers of okra - still good from 2019! I rinsed it, to get the slime off, then I sprayed a NS wok with a little baker's spray, and cooked the okra over med-high heat for about 10 minutes, drying the okra, and browning it some. I cooled this, and refrigerated it.

Next day, I made the gumbo, which was going to be meatless, until I remembered some beef kielbasa I had in the fridge, so I diced that, and sautéed it on the low setting, too cook as much of the grease out as I could. I drained that on paper, then in some olive oil I sautéed on regular the onion and diced green bell pepper about 10 minutes, adding some garlic, the spices, and a small can of tomato paste, and stirred for 2 minutes. Then I added a 28 oz can of diced tomatoes, rinsed the cans out with about a half cup of white vermouth, and mixed it in, then covered, and set the pressure cooker for 15 minutes, and let the pressure release naturally.

After this, I added the barley and okra, plus a half cup of lentils. I tasted it, added some soy sauce for salt, but it needed some acidity, so I added some amchur powder - an Indian ingredient used to add acidity, sort of like adding sour salt. I brought it to a boil in sauté mode, then put it on slow cook, high, to simmer for 20 min., to finish it.
ImageGumbo, before adding the quart of cooked barley, and 3 c of cooked okra. by pepperhead212, on Flickr

ImageBarley and okra, added to the gumbo. by pepperhead212, on Flickr

ImageGumbo, simmered 15 minutes after adding the barley and okra. by pepperhead212, on Flickr

ImageFinished barley gumbo. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

ness
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Location: Shawnee, KS USA 6b

Re: Whatcha Cooking today?

#727

Post: # 39893Unread post ness
Mon Feb 01, 2021 5:16 pm

Future son-in-law got an Ooni pizza oven. I was so impressed I ordered one for myself! Here's a Margherita he did the other day:
IMG_E0088.jpg
And, a couple things we've done recently:

Shrimp tacos with mango salsa and a chipotle mayo
IMG_E0074.jpg
Chile Colorado with black beans and rice
DSCV0213.jpg
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John

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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#728

Post: # 39903Unread post worth1
Mon Feb 01, 2021 7:46 pm

Quality not quantity.
Players in this extravaganza are.....
One half prime new York strip.
Shrimp cooked for 1.5 minutes each side in....
Butter garlic chili arbol pods homemade habanero oil.
English peas with my dill sauce gravy stuff.
Just poured the hot leftover oil over the steak and shrimp after use.
Most stayed in plate after eating.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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asmx92
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Location: Germany

Re: Whatcha Cooking today?

#729

Post: # 39967Unread post asmx92
Tue Feb 02, 2021 1:38 pm

Beetroot Wrap
It was difficult to make....

Image

Image

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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#730

Post: # 39983Unread post worth1
Tue Feb 02, 2021 7:12 pm

Many times I get ideas for supper at work.
Today was no exception.
I had a leftover chicken fried steak and the rest of the giant shrimp.
Made a sauce with mayonnaise Gochujang dill relish and homemade habanero sauce.
Cooked the shrimp in a hot skillet with oil covered.
It had San Antonio chili powder soy sauce and salt on it.
Put the homemade sauce on toasted hamburger buns both sides.
Put the chicken fried steak on more sauce.
Added shrimp and sprinkled straight habanero sauce on them.
Next came lettuce..
Then the top half of the bun.
Simply amazing and really spicy too..
There were eight Texas wild caught gulf shrimp on the sandwich.
About 15 made a pound deheaded.
I could only eat half of the sandwich.
The other half will be work lunch tomorrow..
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Joined: Tue Dec 10, 2019 12:32 pm
Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#731

Post: # 40095Unread post worth1
Thu Feb 04, 2021 12:22 pm

Some people are hoarding toilet paper.
I'm hoarding Gochujang.
Now the proud owner of 5 containers.
Going to do some chicken thighs on the offset smoker today using this stuff and other ingredients like my habanero sauce sugar soy sauce and what ever else I can dream up.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

ness
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Location: Shawnee, KS USA 6b

Re: Whatcha Cooking today?

#732

Post: # 40164Unread post ness
Fri Feb 05, 2021 10:37 am

Here's a few recent ones.

Vegetable, beef and barley soup:
DSCV0216.jpg
Chili verde with some Chile cornbread:
DSCV0217.jpg
Margherita pizza:
IMG_0099-2.jpg
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John

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worth1
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Re: Whatcha Cooking today?

#733

Post: # 40268Unread post worth1
Sat Feb 06, 2021 12:34 pm

I have a giant Dutch oven filled literally to the top with onion sliced russet potatoes parsnips carrots red potatoes chunks of seared pork butt fresh ginger black pepper garlic powder and salt.
Liquid is sweet marsala soy sauce and Worcestershire sauce.
The last ingredient will be sweet fresh peppers on top way later on.
Everything is in layers.
It is now covered and in the oven at 250F.
Picture preview.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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asmx92
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Location: Germany

Re: Whatcha Cooking today?

#734

Post: # 40275Unread post asmx92
Sat Feb 06, 2021 2:06 pm

Porkstripes with porcini, gnochi and Brussel sprouts potato salad

Image

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Amateurinawe
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Location: Emsworth UK

Re: Whatcha Cooking today?

#735

Post: # 40283Unread post Amateurinawe
Sat Feb 06, 2021 3:14 pm

This place is better than any recipe book you could buy! Always mouth watering....
The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself

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worth1
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Re: Whatcha Cooking today?

#736

Post: # 40289Unread post worth1
Sat Feb 06, 2021 5:11 pm

The meat is melting tender as you can see from the first picture.
Next step is the sweet peppers and back in the oven.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#737

Post: # 40293Unread post worth1
Sat Feb 06, 2021 6:22 pm

Turned out great. :D
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#738

Post: # 40311Unread post pepperhead212
Sat Feb 06, 2021 10:14 pm

I made a delicious soup today in the IP - a white bean and kale soup, that I started by cooking a ham bone (something I had marked in the "use first" group, in all that freezer food. I pressure cooked it for 90 minutes with water to cover, just a little salt, some asafoetida (I do this all the time, instead of whole onions, which are discarded), fresh bay leaves, a large sprig of fresh sage, and some black cardamom (adds a unique, smoky flavor) and whole cloves, in a tea ball. I strained the scraps out, and discarded - no flavor left, anyway! - and skimmed the oil off.

Then I pre-cooked the pound of beans using the Milk Street method of pre-soaking in baking soda - to 6 c water, 2 tsp salt, and 1/2 tsp baking soda, add 1 lb dried beans, set to manual/pressure cook for 5 minutes, and when done, release pressure manually. Remove beans and strain, then rinse with cold water: let drain.

After this, on regular sauté mode, I sautéed 1 medium onion, chopped, in about 2 tb olive oil, for 5 or 6 minutes, stirring occasionally. While cooking, I minced the 6 cloves of garlic with about 2 tb of fresh sage leaves, and added this, and a generous tb of tomato paste, and cooked it for the last 90 seconds, stirring constantly. Then I added the just under 6 c broth, the beans, 10 oz diced beef kielbasa, 2 tsp Spanish smoked paprika, a generous tb of morita flakes (more smoky flavor, plus I can't have enough heat!), then adjusted for salt, and let it come to a boil, then turned off. Then I covered it, set at manual/pressure cook for 17 minutes. When done, I let the pressure release naturally, then mixed in 12 oz (weighed before steaming and freezing) frozen, chopped kale and 1/3 c red lentils (for thickening), and I re-set the manual/pressure cook to 5 minutes, and after cooking, and releasing the pressure naturally, it was done!
ImageWhite bean and kale soup in IP, after first pressure cooking. by pepperhead212, on Flickr

ImageChopped frozen kale, before adding to the soup. by pepperhead212, on Flickr

ImageFinished soup, after a few more minutes pressure cooking, after adding kale. by pepperhead212, on Flickr

ImageFinished white bean and kale soup. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#739

Post: # 40336Unread post worth1
Sun Feb 07, 2021 8:39 am

Nothing wrong with the instapot but I have pressure cookers.
My favorite way is the low and slow with a cast iron Dutch oven sitting in a 12 inch skillet for any possible spillover in a 225F to 250F oven all day or night.
Instead of just bottom heat you get heat all around the kettle.
What I did yesterday is called braising.
It was cold last night so I set the pork out in the garage to cool off.
No way could that hot cast iron go in a refrigerator.
Now I will skim the fat off of which there is plenty.
It will make a nice pork gravy.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#740

Post: # 40343Unread post worth1
Sun Feb 07, 2021 10:02 am

I heated up the stew and pulled off three quarts for freezing.
Left enough for today and maybe tomorrow.
It's out in the 45 degree garage cooling
Left fat in to cover top of stew so no freezer burn.
Used blue painters tap for labels.
20210207_094959.jpg
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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