Whatcha Cooking today?

Share your recipes and cooking tips!
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karstopography
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Re: Whatcha Cooking today?

#281

Post: # 25315Unread post karstopography
Mon Jul 13, 2020 6:48 am

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Grilled Shrimp, rice, and garden cucumbers dressed in sour cream and dill.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#282

Post: # 25384Unread post worth1
Mon Jul 13, 2020 6:15 pm

karstopography wrote:
Mon Jul 13, 2020 6:48 am
E5B096F7-E31F-4C00-868D-6C0F71A45632.jpeg

Grilled Shrimp, rice, and garden cucumbers dressed in sour cream and dill.
That really looks great. :)
Have you ever had shrimp cooked in lime juice and sliced habanero not with cooking heat but the acid?
It is amazing.
Shrimp ceviche.
To me a good shrimp is when you bite into it and it pops and the oceans juices bursts into your mouth.
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Re: Whatcha Cooking today?

#283

Post: # 25518Unread post worth1
Tue Jul 14, 2020 5:12 pm

I'm sick of pork and making fried fish tostadas like you have never seen before.
Well maybe but not likely. :)
I really need to keep more fresh cabbage and radishes on hand. :(
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Nan6b
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Re: Whatcha Cooking today?

#284

Post: # 25519Unread post Nan6b
Tue Jul 14, 2020 5:16 pm

Omelet with spinach, mushrooms, onions, turkey pepperoni, tomato-basil seasoning, and Mexican blend cheese.

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brownrexx
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Re: Whatcha Cooking today?

#285

Post: # 25520Unread post brownrexx
Tue Jul 14, 2020 5:20 pm

BLT's and Baked Parmesan Breaded Yellow Squash. I had 3 okra so I breaded and baked them too.

ImageBLT & Squash by Brownrexx, on Flickr

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worth1
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Re: Whatcha Cooking today?

#286

Post: # 25533Unread post worth1
Tue Jul 14, 2020 6:43 pm

This is insanely delicious.
Yep that's fried okra involved in the party and habanero too.
French fries in the middle with mayonnaise.
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Re: Whatcha Cooking today?

#287

Post: # 25536Unread post worth1
Tue Jul 14, 2020 7:00 pm

I ate one of these darn things and am on fire and stuffed.
I feel a hot pepper fever coming one big time.
Thank god for plastic wrap.
PS. I fried my own tostada chip things too.
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brownrexx
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Re: Whatcha Cooking today?

#288

Post: # 25642Unread post brownrexx
Wed Jul 15, 2020 5:04 pm

I made shrimp scampi with zoodles and I used some of my freshly harvested garlic and 3 small zucchini.

ImageShrimp Scampi & Zoodles by Brownrexx, on Flickr

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karstopography
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Re: Whatcha Cooking today?

#289

Post: # 25806Unread post karstopography
Fri Jul 17, 2020 7:34 am

For the first time, I took some of the frozen whole tomatoes I had grown and froze back in June, a pound of a mix of carmello and roma, and partially thawed them. They peeled like a dream!

Put those in a skillet with a little EVOO infused with garlic. Sauteed and reduced some over about 20 minutes with some Italian dried herbs mixed in along with a few of the sun dried red pepper flakes I made a week or so ago. Put in 10 fresh basil leaves right after taking sauce off the heat.

What a sauce! Freezing the tomatoes whole is almost too easy and if the flavor is so well preserved like these, I will be freezing way more come future seasons.

Tossed the sauce with spaghetti and meatballs. I really can’t stand commercial jarred tomato sauces, but this sauce was nothing like those. Fresh and light and herbal.

Glad y’all put me onto freezing tomatoes whole, never would I have thought to preserve them that way.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#290

Post: # 25868Unread post worth1
Fri Jul 17, 2020 5:25 pm

This is something I dreamed up while working in far north Alaska using canned smoked oysters and the cheap cup of dehydrated ramen noodles soup.
I'm at home now and have expanded on the same dish using spaghetti and tomato sauce and grated home dried cheese.
We or at least me had to be creative there when it came to lunch at 30 below zero in the back if a box van and only a microwave oven out in the middle of nowhere.
It is basically pasta, tomato sauce, allspice, chopped habanero, dried cheese and the canned smoked oysters, really simple but very tasty.
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Re: Whatcha Cooking today?

#291

Post: # 25870Unread post worth1
Fri Jul 17, 2020 6:02 pm

Over the top delicious and cheaper than dirt.
Mixed the fluids from the oysters in with the tomato sauce and spices along with EVO.
Put cheese on and topped with the smoked oysters and the small pepper that came with them.
Couldn't finish it all.
Stuffed.
I'm not your average native Texan. ;)
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Re: Whatcha Cooking today?

#292

Post: # 25934Unread post worth1
Sat Jul 18, 2020 4:36 pm

As promised I made a hotdog today and used my fermented onion I just opened.
Used Polish sausage for the hotdog.
Used Bolillo bread for the bun.
Diced up some of the pretty little red and orange sweet peppers you get at the store.
In them I added sugar and fresh squeezed lime juice.
On the bun I put mayonnaise and Gulden's spicy brown mustard.
The sausage was put in water at 140 F for ten minutes to heat up them finished on a hot skillet.
This preserves the fatty goodness in the sausage.
It was fantastic and everything I expected.
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Re: Whatcha Cooking today?

#293

Post: # 25936Unread post worth1
Sat Jul 18, 2020 4:40 pm

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brownrexx
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Re: Whatcha Cooking today?

#294

Post: # 25946Unread post brownrexx
Sat Jul 18, 2020 5:37 pm

I picked some Swiss Chard and some zucchini this afternoon and tonight I made Lemon chicken with Swiss Chard and some zucchini bread for snack later.

ImageLemon Chicken and Swiss Chard by Brownrexx, on Flickr


ImageZucchini Bread by Brownrexx, on Flickr

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karstopography
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Re: Whatcha Cooking today?

#295

Post: # 25958Unread post karstopography
Sat Jul 18, 2020 9:20 pm

Burgers on the BGE.85/15 grass fed. Toasted Brioche buns, My last Carmello tomato. Sliced up jalapeños from the garden.

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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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7 Bone Roast Stew Thing.

#296

Post: # 26014Unread post worth1
Sun Jul 19, 2020 4:05 pm

Saw the thing in the store yesterday and it had all the right mussels in it.
What to do?
Well I have onions, fresh garlic and mushrooms, 'thats a start.
Salted the onions to remove some of the moisture, 'I should have had this going all night but didn't.
Cut op the roast into smaller sizes of meat and salted to bring out some moisture to the surface.
Flipped in flour and started browning in beef tallow I rendered myself.
I dont mean grey browned I mean brown browned this takes awhile.
Removed and added onions after removing the salty onion juice and water the salt sucked out.
Caramelized them and removed.
Also added fresh crushed garlic and black pepper.
Made a roux with the leftover flour plus some I rolled the meat in.
Added some sweet Madeira and water.
Put the meat, bones and onions back in and am letting this simmer till meat is tender in the gravy,
Once this is completed I will add some baby mushrooms just to warm them up not over cooked.
This will go on top of fettuccine pasta.
Nothing crazy, not a lot of spices just plain and simple that takes a ton of time.
Taste tested the stuff and it tastes so beefy it is unreal.
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Sue_CT
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Re: Whatcha Cooking today?

#297

Post: # 26022Unread post Sue_CT
Sun Jul 19, 2020 6:16 pm

That sounds really good, Worth
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worth1
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Re: Whatcha Cooking today?

#298

Post: # 26025Unread post worth1
Sun Jul 19, 2020 6:41 pm

Sue_CT wrote:
Sun Jul 19, 2020 6:16 pm
That sounds really good, Worth
Thank you.
It tastes good too.
Haven't served it up yet but here it is in the kettle.
No visible vegetables the onions are cooked away for the most part.
Whole pound of mushrooms.
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Re: Whatcha Cooking today?

#299

Post: # 26046Unread post worth1
Mon Jul 20, 2020 6:03 am

Ate and crashed.
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Re: Whatcha Cooking today?

#300

Post: # 26061Unread post GoDawgs
Mon Jul 20, 2020 8:17 am

Yesterday we ate well from the garden. The only things that didn't come from the garden were the chicken and bacon. Corn and onion sauteed in bacon drippings with bacon added back in. Stir fried eggplant and yellow squash. A mix of Alabama Blackeye Butter beans, Cherokee Trail Of Tears beans, okra, tomatoes and bell pepper. Grilled chicken.

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