Whatcha Cooking today?

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worth1
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Re: Whatcha Cooking today?

#421

Post: # 29940Unread post worth1
Sat Sep 05, 2020 11:00 am

Saw a video where Gordon Ramsey did the same thing with the brisket roll but he seared his first and then put it in a cast iron kettle to slow cook.
With any luck I plan on reverse searing mine over a bed of hot coals after it is done.
My reasoning behind this is the old school BBQ was done over a hot bed of coals, not in an offset smoker and want to try and replicate it the best I can.
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worth1
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American Wagu chuck ribs.

#422

Post: # 29941Unread post worth1
Sat Sep 05, 2020 11:31 am

Oh wow they are nice very nice.
Tender and flavorful.
Black pepper and kosher salt.
Seared in a skillet one minute each side.
This stuff tastes like what I was raised eating on the farm big time.
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Re: Whatcha Cooking today?

#423

Post: # 29953Unread post worth1
Sat Sep 05, 2020 3:29 pm

Brisket still in oven going on 8 hours for the point and 7 hours for the flat.
It is going to either be a disaster or a great success.
Checked internal temperatures and still not up to at least 200F, about 20 to 30 degrees lower.
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Roast brisket sandwich

#424

Post: # 29959Unread post worth1
Sat Sep 05, 2020 7:22 pm

Eat your heart out Arby's.
This is a roast beef sandwich.
This stuff is like meat jello.
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pepperhead212
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Re: Whatcha Cooking today?

#425

Post: # 29973Unread post pepperhead212
Sat Sep 05, 2020 10:15 pm

The owner of the Mexican grocery/restaurant in town, that I give my extra chiles and red epazote to, gave me some delicious corn tortillas when I was in there Thursday. He told me that they were made with nixtamal, not the masa harina, like the usual ones are made with. Though the usual corn tortillas are delicious, these were even better. I made one simple filling with the squash blossoms I harvested yesterday - just some chopped up onion, green superchiles, and tomatoes, sautéed in some olive oil in that order. And I made another filling with okra and eggplant, with a chipotle sauce, made with some grilled tomatoes, garlic, and onion, blended smooth with the moritas, and cooked in the Instant Pot. Both were delicious, but the new tortillas were definitely the best.
ImageTortillas, made with nixtamal, instead of masa harina. by pepperhead212, on Flickr

ImageTaco filling, with squash blossoms, onion, tomato, and green chiles. by pepperhead212, on Flickr

Looking at this photo I can see that at least one piece of squash blossom got into this batch of filling.
ImageOkra, eggplant, and chipotle taco filling by pepperhead212, on Flickr

ImageTacos made on the old corn tortillas, with queso fresco. by pepperhead212, on Flickr

ImageTacos made with new tortillas, made with nixtamal. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#426

Post: # 29988Unread post worth1
Sun Sep 06, 2020 7:57 am

@pepperhead212
The tacos look great nothing like fresh masa for tortillas.

Here's the brisket flat roll.
Probably the best brisket flat I have ever had.
Fall apart tender.
Even the end was moist and all it will do is get better towards the other end.
All you can taste is salt pepper and beef just the way I like it.
No fancy spices or rubs to cover up the taste.
The salt and black pepper permeated the meat through and through.
Took forever to get to 200F, took almost 11 hours and had to crank up the heat to push it past a stall.
Pulled it out let it sit and turned the oven off, kept wrapped in foil and just let it rest in oven over night.
Folks that like to cook these things smoker or not you might consider this method of separating the flat from the point.
Then rolling it.
No shame in getting a good product this way.
I'm not in any contest to prove I can make both ends come out to perfection while still in one piece.
The end result is all that matters.
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worth1
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Re: Whatcha Cooking today?

#427

Post: # 30073Unread post worth1
Mon Sep 07, 2020 12:45 pm

Yesterday I cooked and ate part of the sous vide chuck roast steak thing.
Didn't eat it all and will cube up the rest and make just enough chili for Wagu chili dogs. :roll:
Gonna use a little of the beef tallow from the brisket cook for the fat.
Ya gotta have fat.
Also picked up a half gallon of Bluebell butter pecan ice cream. :)
The rest of the brisket is in vacuum bags in the freezer.
Three thick slices the roll and a squared up chunk of the point.
Chili ingredients.
About 3/4 pounds of chuck cubed 1/4 inch.
1 tablespoon brisket tallow.
2 tablespoons chili powder.
1 tablespoon paprika.
1 teaspoon cumin.
1/2 cup V/8 juice.
Almost a whole bottle of Shiner Bock.
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Re: Whatcha Cooking today?

#428

Post: # 30076Unread post worth1
Mon Sep 07, 2020 1:00 pm

I just edited the above post listing ingredients. :)
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Re: Whatcha Cooking today?

#429

Post: # 30106Unread post Sue_CT
Mon Sep 07, 2020 6:36 pm

Salsa Verde Enchiladas with Poblano Pepper, Black Beans and Montery Jack cheese. Never had much less cooked with Salsa Verde before. Recipe courtesy of Hello Fresh. I know people here have wondered who uses those services. I do maybe 2 or 3 times a year. Its convenient when I see recipes that contain items I don't normally keep on hand and don't really want to buy all the ingredients not knowing if I will ever use them again. Until now i have been really impressed with their recipes, but this time around only this one wowed me, and I will buy the ingredient's myself and make it again. Some day I should try making my own salva verde, I am sure it isn't hard, but this came with pre-made salsa verde. I have never used tomatillos.

The blobs are supposed to be drizzled crema made with sour cream, chili seasoning and salt and pepper, but I didn't have the patience to put it into a bag and make a small hole and drizzle it prettily. I was hungry, lol.

<a data-flickr-embed="true" href="" title="Salsa Verde Enchiladas"><img src="https://live.staticflickr.com/65535/503 ... 1005_k.jpg" width="2048" height="1536" alt="Salsa Verde Enchiladas"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>

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karstopography
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Re: Whatcha Cooking today?

#430

Post: # 30133Unread post karstopography
Tue Sep 08, 2020 4:17 am

Sunday night entertaining couple of friends, reverse sear beef tenderloin, baked whole sweet potatoes, bibb lettuce tossed with feta, kalamata olives, pepperocini. Washed it all down with a tasty Lapis Luna Lodi 2018 cab.

Monday night, grilled 85/15 grass fed burgers at 500 on the cast iron grill, grill toasted brioche buns, mayo, sliced dill pickles and fresh tomatoes.

Tonight, crock pot extra big Eye of Round, summer squash. Wife is making part of this for us and taking the rest to an elderly Covid couple at home both recovering. We Might be beefed out for a while.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

rxkeith
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Re: Whatcha Cooking today?

#431

Post: # 30213Unread post rxkeith
Tue Sep 08, 2020 10:57 pm

yesterday, it was two loaves of english muffin bread, and a big pot of senate bean soup.
the bread will be gone in the morning. tonight it was a pot of amigos chile. everyone had
seconds. my son might have had thirds.
tomorrow, it will be more bread, and a home raised chicken, maybe roasted. i picked a mountaineer
hubbard squash that we are eager to try. there are uncle steve beans in the fridge, gonna have some of
them, and home grown taters, might have some purple fingerlings.
good eating



keith
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pepperhead212
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Re: Whatcha Cooking today?

#432

Post: # 30470Unread post pepperhead212
Sat Sep 12, 2020 10:18 pm

I made another batch of lentil salad, with one of the last batches of cherry tomatoes of the season - some green beans and red beans, too. I put some channa dal and kamut in the slow cooker mode of the Instant Pot, added some toasted Israeli cous cous and the fresh beans, toward the end. I halved all those cherry tomatoes, and mixed with basil, garlic, parsley, and some chopped up pappadew peppers (even 6 didn't turn out very hot). I used fish sauce, for salt - something always good with this type of seasonings.
ImageAnother lentil salad, with kamut, and toasted Israeli cous cous. I added the cous cous with about 15 minutes left in the slow cooker, along with the fresh beans. by pepperhead212, on Flickr
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Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#433

Post: # 30543Unread post worth1
Mon Sep 14, 2020 6:07 am

Saved the juices from last weeks brisket.
Took off all the fat left some of the fat trimmings in the remaining juices.
Made the most wonderful gravy.

Next made a radeccio burger with caramelized onions and cheese.
The radeccio was cooked a little in the skillet.
The mayonnaise and sweet relish balanced out the bitterness.
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karstopography
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Re: Whatcha Cooking today?

#434

Post: # 30612Unread post karstopography
Tue Sep 15, 2020 7:15 am

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Baked redfish fillets with a buttery, mayo type topping. A perennial favorite in our house.
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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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arnorrian
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Re: Whatcha Cooking today?

#435

Post: # 30679Unread post arnorrian
Wed Sep 16, 2020 10:11 am

Made gnocchi.

Image
Climate: Cfa
USDA hardiness zone: 7a
Elevation: 140 m

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Re: Whatcha Cooking today?

#436

Post: # 30692Unread post Amateurinawe
Wed Sep 16, 2020 1:55 pm

Some great looking food here, my mouth watering.....shall I bring wine or beer ?
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worth1
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Re: Whatcha Cooking today?

#437

Post: # 30693Unread post worth1
Wed Sep 16, 2020 2:18 pm

Amateurinawe wrote:
Wed Sep 16, 2020 1:55 pm
Some great looking food here, my mouth watering.....shall I bring wine or beer ?
A nice
British stout will do nicely.
I can't believe people drink it ice cold over here.
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karstopography
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Re: Whatcha Cooking today?

#438

Post: # 30707Unread post karstopography
Wed Sep 16, 2020 7:24 pm

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Ridged Loofah and pork chops. Pork marinated in honey, fresh grated ginger, soy sauce, garlic. Grilled. Loofah stir fried with fresh garlic, salt, pepper and a pinch of sugar. First time eating the loofah, I’ve got plenty more out in garden, and it’s quite nice. Took on a creamy center and mild, very appealing taste.
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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pepperhead212
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Re: Whatcha Cooking today?

#439

Post: # 30715Unread post pepperhead212
Wed Sep 16, 2020 9:22 pm

I made an okra dish tonight - sort of a vindaloo okra, with a side dish I often make, when I don't have a one dish meal. The vindaloo is made with a paste of cashews, garlic, onion, ginger, and a little coconut vinegar (more comes later). The paste is cooked down, to intensify the flavors, then diluted again, like when making some Mexican sauces. The pre-cooked okra goes back in, and simmers 7 or 8 minutes, adding a chopped tomato and cilantro toward the end.
ImageVindaloo paste by pepperhead212, on Flickr

ImageStarting to cook the paste, in the wok, after the okra, to scrape up the fond. by pepperhead212, on Flickr

ImageVindaloo paste, after cooking down 7 minutes, sort of like cooking down a Mexican sauce. by pepperhead212, on Flickr

ImageCooking the okra with the paste, some water, and the coconut vinegar. by pepperhead212, on Flickr

The side dish - ven pongal - is a traditional Indian breakfast food, but I often make a version of it to serve as a side, when I make one of these dishes that isn't a one dish meal. I often make it with brown basmati, like I did here, along with the moong dal. I flavored it up with a tarka, of ghee, crushed black peppercorns, cumin seeds, minced ginger, chopped cilantro, and curry leaves.
ImageStarting tarka, for ven Pongal, with crushed peppercorns and cumin in ghee. by pepperhead212, on Flickr

ImageTarka, with ginger, cilantro, and curry leaves added. by pepperhead212, on Flickr

ImageVen Pongal in Instant Pot, with tarka stirred in. by pepperhead212, on Flickr

And here are the two finished dishes. Surprisingly, the vindaloo okra isn't very hot, despite putting 6 Thai peppers in the paste (original recipe called for only 2!).
ImageFinished vindaloo okra, and pongal, as a side dish. by pepperhead212, on Flickr

Not sure that the coconut vinegar makes a difference in this, with all those other flavors. But, I had some, and that's what's traditional in Goan, so that's what I used.
Woodbury, NJ zone 6B-7

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karstopography
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Re: Whatcha Cooking today?

#440

Post: # 30801Unread post karstopography
Thu Sep 17, 2020 7:06 pm

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Oh yea, this was good. Homemade tomato sauce from garden tomatoes. Black beauty eggplant from the garden. Basil from the garden. Pepper flakes from the garden. The rest, oil, mozzarella, bread crumbs, garlic, pepper, white wine, herbs, from extraneous sources. All came together for a delicious dinner.

Dinners like this reaffirm gardening is a good thing.
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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