Whatcha Cooking today?

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#561

Post: # 34159Unread post pepperhead212
Tue Nov 17, 2020 9:05 pm

Last night I played with my new kitchen toy, and made some sous vide shrimp, and it turned out really good - not the least bit rubbery. I made it to add to some jambalaya, though I ate a few with that Thai basil dip. The rest I'll add to the jambalaya, after it has been reheated - adding it all at once, and reheating it with the jambalaya, will make it turn rubbery. Usually, I have several people helping me eat it, and it's gone in one night!

Tonight, I made the jambalaya in the Instant Pot, with some brown basmati rice, cooking on low pressure for 18 minutes. It was still a little too moist, so I let it sit, covered, another 5 or 6 minutes, and it was just right.
ImageThin layer of jambalaya, topped with 4 halved sous vide shrimp. by pepperhead212, on Flickr

ImageMore jambalaya added, to top the shrimp, and warm it up. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#562

Post: # 34284Unread post worth1
Thu Nov 19, 2020 8:45 pm

Opened up my last bag of tamales.
Ghost pepper pork tamales.
Ate two of them saved two for lunch.
Best hot tamales ever.
Still have a bag of frozen tamale fixings in the freezer.
It's tamale season again in my neck of the woods.
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?

#563

Post: # 34291Unread post pepperhead212
Thu Nov 19, 2020 10:07 pm

I didn't do much outside today - windy and cool again, but getting into the 60s the next couple of days, so I'll wait! lol And it was getting darker, around 4:30, and I remembered that I wanted to harvest something, so I went out and harvested some Swiss chard, and some other greens, for the soup in the slow cooker. The greens in the raised bed had a bout with slugs in early October - I always put some sluggo down, but it got washed away, even though in granules, due to some very heavy rain, at that time. By the time I put some more down, the slugs had already hit, and some of those early leaves are now getting harvested, and the holes have grown!
ImageKomatsuna, with old slug holes, that grew large. by pepperhead212, on Flickr

Out front, the Swiss chard had not been touched by slugs!

So I made a soup in the IP, using some great northern beans, those miscellaneous greens, and some turkey kielbasa. I started it with a mirepoix, with some garlic added. I added a couple tb of the chicken broth concentrate, and a generous tb of red miso, 3 bay leaves, and 2 tb minced fresh sage, along with 9 cups of water, and a pound of great northern beans. I brought it to a simmer in the sauté mode, then switched to the medium slow cook mode. I cooked it 3 hours, then added 1/2 cup pearl barley, along with the greens, and about 1 tsp. freshly ground black pepper. Then I lightly browned the cut up sausage, and added that, and cooked another 90 minutes. Then I added a half cup of red lentils, to thicken the broth, and cooked another 30 min. I stirred in another 2 tsp of fresh sage, before serving.
ImageAbout 8 cups of cut up greens, washed and spun dry. by pepperhead212, on Flickr

ImageHalf cooked soup, with greens added. by pepperhead212, on Flickr

ImageFinished soup. by pepperhead212, on Flickr

ImageSoup, ready to serve. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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GoDawgs
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Location: Zone 8a, Augusta GA

Re: Whatcha Cooking today?

#564

Post: # 34303Unread post GoDawgs
Fri Nov 20, 2020 8:05 am

Yesterday turned out to be a day full of kitchen putters.

I had made and canned 8 pints of chicken stock the day before so the jars got washed and put away. Then the jalapeno sriracha sauce was done fermenting so I finished the recipe and then canned up four half pints of that. After that I baked two loaves of English muffin bread and made masa dough for corn tortlllas as we're having fish stick tacos for lunch today. Finally I weighed out and rinsed 2.5 lbs of dry pinto beans and started them soaking overnight in a big pot of water. Those will get canned this morning.

This was the kitchen last night; pot of beans soaking, sriracha, pressure cooker for today's beans and the English muffin bread I baked. Putters everywhere!

Image

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karstopography
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Location: Southeast Texas

Re: Whatcha Cooking today?

#565

Post: # 34308Unread post karstopography
Fri Nov 20, 2020 8:48 am

Last night was rigatoni tossed with sliced baby bellas sauteed in minced shallots, garlic, lemon zest, lemon juice, burrata, and fresh from the garden arugula.

Tonight, meatloaf and steamed cabbage.

Not really a dessert lover here, seldom have anything sweet at the end of a meal. Maybe a piece of dark chocolate. Most desserts are horribly too sweet for me, where all I taste is cloying sugar.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#566

Post: # 34319Unread post worth1
Fri Nov 20, 2020 12:01 pm

Homemade ghost pepper pork tamales last night.
Night before last I brought home the bucket.
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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Amateurinawe
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Location: Emsworth UK

Re: Whatcha Cooking today?

#567

Post: # 34323Unread post Amateurinawe
Fri Nov 20, 2020 1:38 pm

[mention]karstopography[/mention] just one little dark chocolate mint sir......



sorry, very british sense of humour :-)
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?

#568

Post: # 34344Unread post worth1
Fri Nov 20, 2020 6:48 pm

Amateurinawe wrote: Fri Nov 20, 2020 1:38 pm @karstopography just one little dark chocolate mint sir......



sorry, very british sense of humour :-)
Oh my gawd i just showed this clip to my younger work mate two weeks ago.
Saw the movie when it first came out.
I have a very dry British sense of humour many people don't understand.
But I mostly keep the guys laughing their tails off at work.
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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GoDawgs
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Re: Whatcha Cooking today?

#569

Post: # 34362Unread post GoDawgs
Sat Nov 21, 2020 6:46 am

It's going to be a Southern country lunch today! I cut some collards yesterday and cooked them up last night with a ham hock.

Image

The other day I bought an 8 lb bag of pinto beans at WalMart and put up 2.5 lbs of them yesterday. That made seven pints and enough leftover for lunch today, along with the collards and some cracklin' cornbread baked in my cast iron skillet. The last time I ground up a pork butt for sausage, the fat was rendered down into lard and the cracklins went into the freezer. Time to use some!

Image

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worth1
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Re: Whatcha Cooking today?

#570

Post: # 34379Unread post worth1
Sat Nov 21, 2020 10:41 am

Someone mentioned stuffed peppers the other day.
My left eye has been twitching ever since.
I decided to run an experiment.
The list of ingredients is over the top.
Pound of ground chuck.
Pound of onion chopped.
One jumbo egg.
1 1/4 cup of cracker meal run through the food processor.
Two ounces of mayonnaise.
French's type mustard about the same.
Tablespoon sweet relish.
Same for dill relish.
Half teaspoon ground clove.
Teaspoon black pepper.
Pinch of salt.
1/4 cup or so of ketchup.
Two Tablespoons sweet paprika.
5 giant green bell peppers that looked smaller in the store.

Took the ingredients except the meat and ran it through the food processor.
Then mixed in the meat and cracker flour stuff.
Cut top off peppers and removed seeds and core from top.
Used the pepper too to put back on stuffed peppers.
Making sure each one went back on the pepper it came from.
The leftover meat was enough to test in skillet.
Doesn't hold together but very tasty and doesn't shrink.
Just the way I expected it to be.
Ready for the oven with a red onion as a center support..
Decided to add a little rice and water on the bottom to suck up the pepper juice from baking.
Now in oven at 350 F covered.
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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?

#571

Post: # 34400Unread post worth1
Sat Nov 21, 2020 1:04 pm

Got the peppers on the last leg of the bake with the lid off.
Coming along nicely.
Rice has that bell pepper taste from the peppers.
Cubed up old russet potatoes for mashed potatoes.
Cooked like I always do.
Start in cold water covered on medium let come to boil for a bit and take off heat.
Perfect potatoes every time.
Butter tempering to add to drained potatoes.
Nothing more.
Just mash up by hand.
Nothing and I mean nothing goes with stuffed peppers better than mashed potatoes.
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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Amateurinawe
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Re: Whatcha Cooking today?

#572

Post: # 34402Unread post Amateurinawe
Sat Nov 21, 2020 1:10 pm

Loving what you are doing here. Do stuffed peppers every now and then and use some rice as a base too, it does soak up the juices as you say. Have some left over creamed mash tonight, normally add a touch of soured cream and scallions which is the Irish way but the nipper will prefer it baked with a little parmesan and mozzarella on top as a side. Mouth watering though on the stuffed peppers, going to add this to the meal list next week for sure.
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?

#573

Post: # 34404Unread post worth1
Sat Nov 21, 2020 1:32 pm

Amateurinawe wrote: Sat Nov 21, 2020 1:10 pm Loving what you are doing here. Do stuffed peppers every now and then and use some rice as a base too, it does soak up the juices as you say. Have some left over creamed mash tonight, normally add a touch of soured cream and scallions which is the Irish way but the nipper will prefer it baked with a little parmesan and mozzarella on top as a side. Mouth watering though on the stuffed peppers, going to add this to the meal list next week for sure.
Thank you sir.
I don't always cook hot or Hispanic Mexican type food.
Nor do Mexicans eat hot food all the time.
That is a stereotype that isn't true.
To me spicy doesn't always mean hot.
I like to use other spices too and done correctly for my tastes come out marvelously.
Love ketchup with added clove and always have.
Because growing up we grew our own tomatoes and made our own canned ketchup.
Have no idea what the variety was because they were seeds given to us just called paste tomatoes.
The fruit was huge and very productive and it was an old heirloom type.
Well anyway enough of memory lane.
Here are the peppers and mashed potatoes.
In my opinion cooked to perfection for my taste
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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?

#574

Post: # 34438Unread post worth1
Sun Nov 22, 2020 10:01 am

The rice was amazing but I used too much water and slightly over cooked the peppers to my taste to get the water to evaporate.
I was telling myself all along too much fluid.
I never listen to myself sometimes.
But all in all it was very good.
20201121_133920.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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worth1
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Re: Whatcha Cooking today?

#575

Post: # 34443Unread post worth1
Sun Nov 22, 2020 11:34 am

Saving the stuffed peppers for supper this week.
Going to make sliders with ground chuck and Kings Hawaiian rolls.
Never had one that I can remember.
Also picked up two what looks like really nice pineapples.
Going to save the tops and plant them.
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?

#576

Post: # 34445Unread post worth1
Sun Nov 22, 2020 1:06 pm

Got a sheet of ground chuck rolled out into a square.
One pounds worth.
A little larger than the rectangle of rolls.
Took a pizza cutter and made squares to match the amount of rolls.
Made 5 holes in each square like the white castle sliders.
Not perfect by any stretch of the imagination.
This was done on wax paper sitting on plastic cutting board.
The slider sheet is now in the minus 4F freezer to get completely frozen.
No clue as to how I'm going to cook them. :?
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?

#577

Post: # 34450Unread post worth1
Sun Nov 22, 2020 2:22 pm

Decided to go with the rectangle Lodge cast iron Griddle top thing.
Heating in the stove top as we speak.
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?

#578

Post: # 34454Unread post worth1
Sun Nov 22, 2020 4:12 pm

They came out better than expected.
Very tasty and are hitting the spot big time.
Toasted the rolls with mayonnaise and set aside.
Burgers come with onion dill pickle and sliced tomato.
Lettuce on request no extra charge.
The frozen trick works great the meat is juicy.
You just snap off what you want.
Once you get a rhythm going you can just keep pumping them 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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GoDawgs
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Re: Whatcha Cooking today?

#579

Post: # 34457Unread post GoDawgs
Sun Nov 22, 2020 4:49 pm

Lunch was easy today. It was an old Southern bite to eat since the collards were already made and there were pintos left over from canning to which I added some ham chunks I had. All I had to do was make some cracklin cornbread using cracklins I had in the freezer from the last time I rendered out pork butt fat. It was filling, too... especially since I had to have a second wedge of cornbread. It does a dandy job of sopping up the collard pot likker. :D

Image

Earlier in the day I began bread baking. First were rolls for Thanksgiving. Martha Stewart's No-Knead Dinner Rolls. They are really good; light and tender, easy to make and they freeze so well. A full recipe makes 18 rolls that I feel are too large so I made a half recipe and baked them in an 8x11 casserole dish instead of the full recipe in a 9x13. Then I put together King Arthur's Hearth Bread recipe and got that to rising several times. While that was going on I put the cornbread together. Amazingly, when the rolls came out it was time to put the cornbread in and when that came out, it was the perfect timing for the bread to go in. I don't know how I managed that! Some of the bread will be used for turkey stuffing. The rest will be sliced and frozen. Two more check marks on the T-giving day to-do list.

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Sue_CT
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Re: Whatcha Cooking today?

#580

Post: # 34461Unread post Sue_CT
Sun Nov 22, 2020 7:53 pm

Worth, those look good, but did you have company or can you down a dozen sliders, lol?

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