• Whatcha Cooking today?

Posted: **Mon Jun 29, 2020 8:02 am**

I have or had a bottle of Rainwater Madeira, can’t even remember why I got it, must have been for some recipe. Can’t seem to locate it. Either my wife threw it away, she is the type that believes stuff is spoiled 10 minutes after it has been opened or some child of ours took off with it. Option one is much more likely considering it’s Madeira. The wife is a germaphobe and a neat nick which means nothing hangs around very long in cabinets or refrigerators, even if the product is on the right side of the expiration date. I grew up in a house that would have ketchup that had turned from red to black and brown and was 2-3 years beyond the throw out date. It’s fine, eat up.

Bratwurst and hot dogs today. Might stuff and or grill some anaheim peppers I picked to serve as a side. I have a little corn too. Stuff the peppers with corn and cream cheese, could work.

Posted: **Tue Jun 30, 2020 5:37 pm**

Stopped off and picked up a bottle of American made Madeira today.
An abomination but they didn't have any from Portugal.
Cribari Madeira, never had it before but it is good enough to cook the tomahawk I suppose.

Posted: **Sat Jul 04, 2020 8:59 am**

The sweet Madeira and apfelkraut sauce I made in the cheap eating thread yesterday was poured into ramekins and let sit overnight to set up.
This will make a nice cold pudding to go with the roast.
This morning I am reducing down more of the wine along with find chopped onion, crushed garlic through my garlic press and black pepper.
Also added a little coarse black pepper and sugar.
This will be a brushing glaze for the roast.
Roast was marinated in the Madeira overnight patted dry and is now in the refrigerator drying out some with black pepper and garlic powder.
No salt, did that already several days ago in the first step.
I cut the fat cap side two ways with a small knife to go past the inner membrane just under the fat.
Then trussed it up with butchers twine.

Posted: **Sat Jul 04, 2020 9:53 am**

Picked up a whole 7# Choice beef tenderloin for $9.97/#. Steaked it up and did a reverse sear on two of them. Cut the kernels off three ears of corn and put that in a skillet with a red ripe bell and green jalapeño pepper from the garden. Corn was 3 ears/dollar, which is really too much to pay based on past seasons,usually it’s 4 or 5/$1 and even 10 ears/$1 at times. 1# total of tenderloin consummed for the two filets adding up to $10, $1 for the corn. $11 for a great dinner for two. Washed it all down with homemade ginger beer.

Posted: **Sat Jul 04, 2020 11:27 am**

Necessity is the mother of invention.

20200704_112413.jpg

Posted: **Sat Jul 04, 2020 12:02 pm**

worth1 wrote: ↑Sat Jul 04, 2020 11:27 am Necessity is the mother of invention.
20200704_112413.jpg

Ah! An anti-drip device! Good call, Worth.

Posted: **Sat Jul 04, 2020 12:09 pm**

I've got a 6 lb pork butt in the smoker. It's been a while since I did one. They had 2-packs on a weekend sale for .99/lb so I got one. the 6-pounder started out as a 9 pounder but I cut off some for pork fingers for later char siu. Six pounds is plenty for two people. I've found if I freeze bbq pork it never tastes as good as fresh. We'll eat on this for several days in all kinds of ways.

The other 8 lb pork butt will have a bit more char siu meat cut off it. Then I'll grind the rest and freeze it in 1 pound packages.

It's got about two hours left and it's almost time to crack a cold one...... Cheers to the Founding Fathers!

Posted: **Sat Jul 04, 2020 12:14 pm**

I'm going to make salsa verde today. It's my absolute favorite homemade salsa. Will post pics later, and the recipe - it's tomatillo-based. Hmm, note for garden next year, figure out how to grow tomatillos. Can't be that different, can it?

Posted: **Sat Jul 04, 2020 12:16 pm**

I did the reverse of reverse sear because I like my meat cooked on the rare side.
Browned and seared in hot skillet with butter first.
Put salted onions on top.
Put wine reduction on next.
Baked on rack 20 minutes 350 F each side after flipping and more wine reduction.
Pulled out and this is what I got when I put the thermometer in.
Some call it luck.
I'm gonna brag and call it experience.

20200704_120223.jpg

20200704_120231.jpg

Posted: **Sat Jul 04, 2020 2:45 pm**

First picture is what I did with yesterday's leftover mashed potatoes.
Mixed some butter, dried aged Swiss cheese and cotija cheese in it cold and formed a ball.
Baked in oven at 400F.
Total experiment, turned out great as you will see.
Poured water in drippings and reduced down.
Poured it in another bowl and cooked mushrooms in some along with butter.
Homemade sourdough bread toasted in butter on hot skillet with garlic and salt.
Broccoli the way I like it.
Roast came out amazing, the reason you dont see a lot of juice on the cutting board is because I let it rest properly.
Stuffed.
Having a glass of Madeira for dessert.
Nap time.
Pictures next post.

Posted: **Sat Jul 04, 2020 2:49 pm**

Pictures.

20200704_115254.jpg

20200704_132804.jpg

20200704_135732.jpg

20200704_140216.jpg

20200704_140551.jpg

Posted: **Sat Jul 04, 2020 2:57 pm**

Cheers!!! Happy 4th to everyone!

Posted: **Sat Jul 04, 2020 3:03 pm**

[mention]Rajun Gardener[/mention] now that’s a beer. I was at Parish about a year ago. Cute taproom. Beer is my other hobby, lol, worlds colliding.

I do lots of beer trading via mail, always happy to send care packages.

Posted: **Sat Jul 04, 2020 3:36 pm**

Parish is about 3 miles from me and it's just about the only beer I drink. We have a few other small breweries around too that's not bad. We might have to trade some brew.

Posted: **Sat Jul 04, 2020 5:06 pm**

GoDawgs wrote: ↑Sat Jul 04, 2020 12:09 pm I've got a 6 lb pork butt in the smoker. It's been a while since I did one. They had 2-packs on a weekend sale for .99/lb so I got one. the 6-pounder started out as a 9 pounder but I cut off some for pork fingers for later char siu. Six pounds is plenty for two people. I've found if I freeze bbq pork it never tastes as good as fresh. We'll eat on this for several days in all kinds of ways.

Pork butt, cole slaw, Mom's potato salad and fresh picked beans cooked with a smoked ham hock. We ate until it hurt.

Man, it was good and the best part is there's plenty more.

Posted: **Sun Jul 05, 2020 12:05 pm**

4978B1F9-3DCE-4C5F-8937-552AB53BF265.jpeg

81DB14F2-E58C-42CF-9186-BC21E19A9F0F.jpeg

BAC37E5E-4B46-45E9-9F62-802047546C9C.jpeg

Salsa verde. Recipe, from one published a few years ago in Texas Monthly

2 pounds tomatillos (about 14 medium), husked
1 large onion, coarsely chopped
2 to 4 garlic cloves (as desired)
2 to 3 serrano chiles (or 2 to 4 jalapeños)
1/2 cup coarsely chopped fresh cilantro (about 1/2 bunch)
1 avocado
1 tablespoon olive oil
juice of 1 large lime or 2 to 3 Mexican limes (about 2 tablespoons)
1 teaspoon kosher or sea salt, or more to taste

Bring a medium saucepan of water to a boil. Add tomatillos and simmer until they turn drab green and soften, 8 to 10 minutes. Drain and transfer to a food processor or blender. Cool briefly, then add remaining ingredients. Pulse to break down the tomatillos, then purée until smooth. Taste for seasoning and add more salt or lime juice as desired. May be refrigerated up to 5 days. Makes about 4 1/2 cups.

I often add more garlic and lime because I like it Extra zingy. The recipe is pretty much fool proof and very forgiving.

Posted: **Sun Jul 05, 2020 12:10 pm**

Rajun Gardener wrote: ↑Sat Jul 04, 2020 3:36 pm Parish is about 3 miles from me and it's just about the only beer I drink. We have a few other small breweries around too that's not bad. We might have to trade some brew.

Would be very happy to!

Posted: **Sun Jul 05, 2020 12:51 pm**

KathyDC wrote: ↑Sun Jul 05, 2020 12:05 pm 4978B1F9-3DCE-4C5F-8937-552AB53BF265.jpeg81DB14F2-E58C-42CF-9186-BC21E19A9F0F.jpegBAC37E5E-4B46-45E9-9F62-802047546C9C.jpeg

Salsa verde. Recipe, from one published a few years ago in Texas Monthly

2 pounds tomatillos (about 14 medium), husked
1 large onion, coarsely chopped
2 to 4 garlic cloves (as desired)
2 to 3 serrano chiles (or 2 to 4 jalapeños)
1/2 cup coarsely chopped fresh cilantro (about 1/2 bunch)
1 avocado
1 tablespoon olive oil
juice of 1 large lime or 2 to 3 Mexican limes (about 2 tablespoons)
1 teaspoon kosher or sea salt, or more to taste

Bring a medium saucepan of water to a boil. Add tomatillos and simmer until they turn drab green and soften, 8 to 10 minutes. Drain and transfer to a food processor or blender. Cool briefly, then add remaining ingredients. Pulse to break down the tomatillos, then purée until smooth. Taste for seasoning and add more salt or lime juice as desired. May be refrigerated up to 5 days. Makes about 4 1/2 cups.

I often add more garlic and lime because I like it Extra zingy. The recipe is pretty much fool proof and very forgiving.

I often add citric acid to stuff for more zing and less fluid plus it helps preserve the food.
Recipe looks great.

Are you from Texas and if so what part?

Posted: **Sun Jul 05, 2020 3:49 pm**

Yessir born and raised. Grew up in suburban Houston, graduated from UT Austin. I moved to DC for an internship right after college and was lucky enough to get a job when it ended, been here ever since but I miss home every day. I usually get home about twice a year - this year, who knows...

Posted: **Sun Jul 05, 2020 10:24 pm**

Made a Pico de Gallo using a serrano and jalapeño mix, lime juice, Roma tomatoes, onion, cilantro, and salt. Pre-Marinated Chicken boneless, skinless, thigh meat fajitas, Onion and Bell Peppers sauteed in the skillet until they are sweet and soft. Warm Flour tortillas. Pico might have needed a little more capsaicin, But, still Yum. Hempsted Texas Watermelon as dessert, hard to beat a peak of the season Hempsted melon, especially if you get good at picking the just right ones.

Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Tomahawk Roast continued.

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?

Salsa verde

Re: Whatcha Cooking today?

Re: Salsa verde

Re: Whatcha Cooking today?

Re: Whatcha Cooking today?