Whatcha Cooking today?

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worth1
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Re: Whatcha Cooking today?

#861

Post: # 46832Unread post worth1
Sat May 15, 2021 10:31 am

It all started with a little over 2 pound boneless chuck shoulder roast.
USDA PRIME.
Lots of marbling.
I was going to make a steak out of it and decided to do something else.
Into the big Dutch oven it went to brown on both sides with black pepper and salt.
Took it out added nut oil and flour to make a roux.
Added two whole chopped onions and garlic powder.
Next came the herbs and spices.
Chopped cilantro.
Mexican oregano.
Coriander.
Caraway seeds.
Celery seeds.
More black pepper.
Cumin.
Let this stuff roast in the roux.
Then let the roux cool off.
Oh yes at the very last I added 4 three finger pinches of New Mexico chilie powder.
Didn't want it to burn and get bitter.
I then added 3 Shiner bock beers and a beer bottle of water
Next came the cubes of roast.
Then 24 ounces of quartered mushrooms.
10 whole onions skin still on.
It simmered for a long time then I removed the skins and left the onions whole.
Let this cool covered on stove over night.
Got up this morning and heated back up to finish
The flavor is amazing.
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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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Rice University.

#862

Post: # 46903Unread post worth1
Sun May 16, 2021 1:16 pm

Been eating leftovers till today and ready to eat the scrumptious meal i cooked in the Dutch oven.
But first I wanted to make a big pot of really flavorful rustic rice.
I took the Lodge combo cooker and put some oil and homemade butter in the bottom.
Got it hot and added 2 cups of white jasmine rice.
Toasted it in the hot oil till it was golden brown.
Added 4 cups of water a pinch of coriander salt and cumin.
Covered and let cook for 20 minutes.
Then put my stew on top with one of the cooked whole onions in the middle.
If you have never had oil toasted rice before you're missing out.
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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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Re: Whatcha Cooking today?

#863

Post: # 47263Unread post karstopography
Sat May 22, 2021 6:00 pm

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Meat, Smoke, yumm.
Venison sausage
Chicken
Pork Back Ribs
Outside on Big green egg, d*#n the rain!
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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pepperhead212
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Re: Whatcha Cooking today?

#864

Post: # 47273Unread post pepperhead212
Sat May 22, 2021 10:24 pm

I made some gazpacho today, using some frozen tomatoes from last season, and it is one of those things that tastes almost exactly the same as when made with fresh tomatoes. I was getting a craving for tomatoes, with all that handling of those tomato plants, but this was as close as I could do! All I had to get was some bell peppers and cukes. Here's the leftover, with all of the diced veggies added to it for later:
ImageGazpacho, made with frozen tomatoes from last season. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#865

Post: # 47312Unread post worth1
Sun May 23, 2021 4:24 pm

Been eating really well all week.
Hand cut pork steak curing bacon and pork trimmings.
Pork and toasted rice you name it.
Yesterday was blackeyed pes with green beans, sausage and homemade bacon with fried catfish and fried okra.
Today I'm heating up my trusty 12 inch Lodge cast iron skillet for an almost two pound USDA Prime sirloin steak.
One pound fifteen ounces.
The steak is rubbed down with fine ground French roast coffee black pepper kosher salt and garlic powder.
Then slathered with roasted pecan oil.
Baked potatoes in the oven.
Leftover blackeyed peas on the stove warming.
Been experimenting with ground coffee in rubs lately.
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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Re: Whatcha Cooking today?

#866

Post: # 47441Unread post karstopography
Tue May 25, 2021 4:17 pm

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Decided to pickle some of the surplus green beans along with some right on red peppers. Mom’s been blanching some of the surplus then freezing them. The rain hasn’t shut down the production, slowed it down some, but plenty of blooms still popping up.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#867

Post: # 47445Unread post worth1
Tue May 25, 2021 5:51 pm

Got several things going on.
First I liked the kiku apples in wine for a cool snack i decided to slice some up and soak them at least 24 hours in sangria in the refrigerator.
I'll see what they look like tomorrow after work.
Next last night I sliced up my leftover steak and browned it in the skillet.
Added flour and cooked it with steak and oil then added a bunch of water and spices like black pepper garlic powder and one whole chopped onion.
Let it cook down into a gravy with baked potato chopped up in it too.
Had enough leftover for today with some of my leftover toasted rice I had frozen the other day.

Waiting in the isles is a USDA PRIME tri tip with a nice fat cap on it.
Will cook it rare.
I have never had a tri tip in my life.
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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Re: Whatcha Cooking today?

#868

Post: # 47531Unread post pepperhead212
Wed May 26, 2021 9:17 pm

I had some creminis I had to use up, so I made up a delicious porridge like mix of these in the Instant Pot, with some barley, chana dal, frozen Thai red beans, and some frozen cooked turkey. I started by sautéing some chopped onion in a little olive oil, adding 6 minced cloves of garlic and a couple tablespoons of gochujang, plus some rosemary and sage minced up (2/3 added here, 1/3 at the end), to sauté for the last two minutes. Then I added the water, salt, and barley, and cooked for 12 minutes, let the pressure reduce naturally, then removed the lid.

While cooking the barley, I soaked 3/4 c chana dal in 3 c water. Then I cleaned, cut, and cooked the mushrooms - steamed with a little water in a wok, then sautéed them in a little oil. This way, little oil is absorbed, as with fresh mushrooms.

The cooked mushrooms and the cooked turkey were added to the barley, along with the drained chana dal covered again, then set to pressure cook for 8 minutes. After letting the pressure reduce naturally, and removing the lid, I corrected the seasoning, then I stirred a couple spoonfuls of red lentil flour (something that I make to thicken things like this with), stirred the thawed beans in, along with the end of the rosemary and sage, and let it sit for 7 or 8 minutes, in the warm mode.
ImageA porridge like dish, with mushrooms, barley, chana dal, and frozen beans and turkey. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#869

Post: # 47544Unread post worth1
Thu May 27, 2021 4:10 am

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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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Re: Whatcha Cooking today?

#870

Post: # 47656Unread post karstopography
Fri May 28, 2021 4:25 pm

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Shishito peppers to be blistered on the BGE. If you could only smell how fragrant these are.

Not a hot one in the bunch, must have been the lack of sun.
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Last edited by karstopography on Fri May 28, 2021 6:32 pm, edited 1 time in total.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#871

Post: # 47661Unread post worth1
Fri May 28, 2021 6:19 pm

I have my prime tri tip slathered with dijon mustard kosher salt freshly ground black pepper and garlic powder.
Oven heating to 450F.
It'll go on a rack placed on a 12 cast iron skillet fat side up.
Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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MissS
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Re: Whatcha Cooking today?

#872

Post: # 47670Unread post MissS
Fri May 28, 2021 10:25 pm

[mention]worth1[/mention] I made a tri-tip on the grill a few days ago and it was fantastic. I do hope that you enjoy yours as much as I did mine.
~ Patti ~

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worth1
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Re: Whatcha Cooking today?

#873

Post: # 47739Unread post worth1
Sun May 30, 2021 11:19 am

MissS wrote: Fri May 28, 2021 10:25 pm @worth1 I made a tri-tip on the grill a few days ago and it was fantastic. I do hope that you enjoy yours as much as I did mine.
I should have waited till today to cook it the way I planned on.
I haven't had a day off since last Saturday.
Meaning Saturday a week ago so I worked 7 days straight mostly 10 hours a day.
Mistake one was to not pull it after 30 minutes.
I pulled in 45 with the internal temperature at 125F.
To my horror it ran up to 145 sitting out.
I made the mistake of letting Smokey stay out until dusk.
Now its getting dark and she wants to screw around and not come in.
I had to sit in a chair and wait for her to come up to me.
Otherwise she would just run if I tried to catch her.
If the sun is still up a little she will just come running in the house.
That made me over cook the meat more than I planned on.
Plus it was way late.
What I wanted to do was cook it in the oven at a very low temperature and then sear it but it takes forever.
That way I don't have the runaway rize in temperature after taking out.
The fast method works but that darn cat messed it up. :lol:
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Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#874

Post: # 47740Unread post worth1
Sun May 30, 2021 11:26 am

Next due to working long hours I forgot about the pork belly and side meat I was curing.
Both were in plastic bags and I didn't do anything to them.
Well today I'm smoking them on the smoker.
Did a test piece in a skillet and very satisfied with the results.
Not salty at all.
Got some mayocoba beans soaking for the side meat.
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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?

#875

Post: # 47746Unread post worth1
Sun May 30, 2021 1:12 pm

Lunch.
Cured and smoked side meat and sausage with Gulden's spicy brown mustard.
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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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MissS
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Re: Whatcha Cooking today?

#876

Post: # 47757Unread post MissS
Sun May 30, 2021 4:40 pm

[mention]worth1[/mention] it looks like you will be eating well this week. It all looks wonderful.
~ Patti ~

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PlainJane
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Re: Whatcha Cooking today?

#877

Post: # 47768Unread post PlainJane
Sun May 30, 2021 6:55 pm

Chicken with 40 cloves of garlic, roasted on a bed of fennel.
I steamed some just-picked green beans in the drippings, and sliced a ripe tomato.
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pepperhead212
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Re: Whatcha Cooking today?

#878

Post: # 47771Unread post pepperhead212
Sun May 30, 2021 8:09 pm

I made some butternut squash bread today, using a pumpkin bread recipe, and some dried apricots, for the fruit, and pecans, for the nuts. I actually ground up 1.25 oz of dehydrated butternuts in the Vitamix, and added water to make 16 oz, and mixed it into the butternut flour. The texture was almost exactly what canned pumpkin would be. I wanted to bake something, before it gets hot again, and I don't want to turn on the oven!
ImagePumpkin bread, actually made with butternut squash. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#879

Post: # 47795Unread post worth1
Mon May 31, 2021 10:47 am

IT'S BACON!!!!!!!!
Of which I won't be running out of anytime soon.
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Worth
25 miles southeast of Waterloo Texas.

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pepperhead212
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Re: Whatcha Cooking today?

#880

Post: # 47845Unread post pepperhead212
Mon May 31, 2021 11:42 pm

Today I threw together a dish in the Instant Pot, not a one dish meal, but much of it done in there. I first cooked a cup of sorghum berries under pressure, then drained them. Meanwhile, I made a sauce in a sauté pan, starting with browning some onions in olive oil, then some crushed garlic, along with some gochujang for 2 minutes, then I added a 28 oz can of crushed tomatoes. I stirred in about 2 tb of minced fresh marjoram, 2 tb chopped anchovies, plus 2 fresh bay leaves, and a quarter cup of dry vermouth. I also stirred in about 2 cups of some large radishes that I had peeled, and cut into bite sized pieces - sort of like adding turnips to the dish. I simmered this on very low, while doing the rest of the dish.

I drained the sorghum (still chewy now), then added that to the tomato sauce, with a cup of the cooking water, to simmer. Then I cooked 1 lb of sweet Italian sausage in the IP, on high sauté, and at the end (very little fat cooked out, surprisingly), I cooked up a diced up green bell pepper.

When the sauce was pretty much finished, I dumped it in the IP, added 3 c water, brought it to a boil on high sauté, turned it off, added 1 lb bow tie pasta, stirred it well, and pressed it all under the surface. I set it for 5 min manual, and when finished, released the pressure. After this, the pasta and the sorghum are done, and al dente. I stirred it up, and served some, with a little grated pecorino.
ImageItalian style pasta dish, made in the Instant Pot. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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