Whatcha Cooking today?

[worth1]

Yeah I did a search.
Thought there was a sausage recall I didn't know about.
But don't know why I was worried because if I buy sausage it is from local makers here in Texas I can trust..
All Czech or German.
Much of it made by folks up the road from me at about 16 miles up in Elgin.
Meyer's family owned BBQ and sausage made by 4 generations of German emigrants.

[Tormahto]

This Italian sausage can't be recalled. But, it can be impeached. There's a couple of clues.

[pepperhead212]

This is simply spicy chickpeas (and easier than it looks), and the term can be used to refer to the dish, or the spice mix used to make the dish, which is different everywhere, of course.

This isn't quite made entirely in the Instant Pot, but almost, and if I had made up a generous batch of that spice mix in advance, which I may do in the future, it would be entirely in the IP.

I first soaked the chickpeas overnight - not necessary, but helps keep the skin on, plus the baking soda helps with the gas! Then cooked them briefly - much longer if not soaked.

1 1/4 c dry chickpeas
1/2 tsp baking soda
1 tb kosher salt
6 c water

Mix well, and soak overnight. Rinse well, and place in the IP, with 6 pieces of black kokum (optional - didn't really flavor it much - just the color-more sour from the pomegranate seeds), 5 c water, and 2 tsp salt. set on manual/pressure for 15 minutes, and let pressure release naturally.
Cooked chick peas, dark from the kokum in the water. by pepperhead212, on Flickr

Meanwhile, make the masala:

measure out the following spices, while heating up the toasting pan over medium heat (my method for doing this, so I start with the hot pan) -
4 black cardamom pods
2" piece of Sri Lankan cinnamon, broken up
1 large, or 2 medium tej patta (Indian bay leaf)
5 whole cloves
10 black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
1 tsp pomegranate seeds (anardana)
1 tsp ajwain seeds
4 whole kashmiri or byadagi chilis

Toss the spices in the hot pan for about 2 minutes, until well toasted, then grind with the turmeric.

3/4 tsp turmeric, to be ground with the toasted spices
Spices for chana masala by pepperhead212, on Flickr

Spices for chana masala, toasted. by pepperhead212, on Flickr

Ground up spices, for chana masala. by pepperhead212, on Flickr

Next, release any pressure in the IP (shouldn't be any), drain the chickpeas, saving some of the liquid (I only used about a cup of it for this, but it's still good).

The remaining ingredients:

3 tb oil
2 tsp minced ginger
2 tsp minced garlic
2 medium yellow onions, chopped
2 medium tomatoes, finely chopped, or a 14 1/2 oz can crushed tomatoes
1 lb low fat ground beef (optional, if a vegetarian dish, cook more chickpeas with it)
salt, to adjust flavor
amchur powder, or lemon juice, to adjust the sour

Chopped cilantro, minced ginger, and chopped onion, for garnish, as desired.

Heat oil on sauté in IP, and cook the ginger and garlic a minute or so, then add onion, and cook about 5 minutes, until it starts to brown; add the meat, and cook until red is gone, chopping up any large pieces.
Spices added to the meat mix, for chana masala. by pepperhead212, on Flickr

Add masala, and cook, stirring, until aromatic, and totally mixed up with the meat, then add the tomatoes, and mix well. Turn off, then on sauté/low, to cook a few minutes, stirring frequently. Stir in the chickpeas, adding a little of the chana cooking liquid, to make it a little liquidy (it will cook down), bring it to a fast simmer, then turn off, and on slow cook fast mode - this keeps it at a fairly fast simmer, without needing constant attention. Adjust the salt, and let it simmer for 15-20 min. (I put a splatter screen over it here). Adjust the flavor of the salt, and the sour here (with the amchur or lemon juice), mash a little of the chickpeas in it, to thicken it, if desired, and serve with roti, naan, or over rice, with some cilantro, chopped onion, and/or minced ginger.
Finished chana masala, with tomatoes fairly broken down. by pepperhead212, on Flickr

[HenriSportif]

[mention]pepperhead212[/mention] Don't have pomegranate seeds, would you sub amchur in the masala or would it be too much? Making this tomorrow, thanks!

[pepperhead212]

[mention]HenriSportif[/mention]
You could omit the pomegranate seeds, and at the end, use more amchur to adjust the sour to your taste. I only added about 3/4 tsp at the end , so maybe use a couple of tsp, without the pomegranates seeds. Good luck!

[maxjohnson]

Pretty much my favorite dinner to make:

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[HenriSportif]

DH says "Home run"
Served with basmati rice, fresh coriander, Greek yoghurt, and a garlic naan.
Thanks [mention]pepperhead212[/mention] !

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[pepperhead212]

Looks great [mention]HenriSportif[/mention]! Glad you liked it so much - with all those spices, you obviously like Indian food as much as I do!

[HenriSportif]

We love Indian food - and Thai, Persian, Mexican ... - anything with lots of flavor!

Here's our current favorite thing: https://www.recipetineats.com/thai-beef-salad-2/
Sometimes we add bean thread noodles too.

[Amateurinawe]

[mention]HenriSportif[/mention] invite, I'll buy the beers and/or wine

[maxjohnson]

The chicken is okay, but the mussel is irresistible.

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[pepperhead212]

I made some shrimp in chipotle sauce - the recipe I used for years, from Diana Kennedy's The Art Of Mexican Cooking, before the one I usually use, from Rick Bayless. I still make this sometimes - it is more saucy, with a little lime juice and white wine added, and made with grilled tomatoes, from the garden. The original recipe called for only canned chipotles, and my only change to it was replacing one with a dried chipotle or 2 moritas. The shrimp is cooked briefly after cooking the onions until soft, removed, and the sauce is added and cooked down. After the sauce was finished, the tortillas were heated over an open flame, and put in the container, then the shrimp and onions were added too the sauce, to reheat briefly, before serving.
Chipotle sauce, cooked down, before adding the shrimp and onions back into it. by pepperhead212, on Flickr

Shrimp added to the chipotle sauce, to reheat briefly, before serving it warm corn tortillas. by pepperhead212, on Flickr

I had a non-Mexican salad earlier, before thawing the shrimp, and starting the rest of it.

[karstopography]

95 cents a pound seasoned chicken thigh/leg quarters over semi-indirect ~350 heat on the BGE. Crisped up the chicken skin without incinerating it. Genetic scientists should develop a chicken that is nothing but skin. Trick with crispy skin is to keep the chicken out on the edges of the grill and know your fire, turn as necessary. Served with a Side of Frozen corn kernels in a skillet tossed with green chilis, butter, and a little seasoning. Nothing fancy, but we liked it. Sat outside in shorts listening to music until darkness drove us in. Less than a month ago it was 15 degrees. I’ll take the shorts weather.

[worth1]

Not cooking but curing a mammoth sized 12.5 pound brisket for corned beef.
Could put it in the curing section but haven't yet.
Used pickling spices plus extra black peppercorns, whole clove and mustard seeds.
Put them in warm water to steep and then mixed with the rest of the brine after cooling with ice.
Used my professional meat pump to get inside the meat and put everything into the solution.
Cut the flat from the point too.
Coverd with plate for a weight and into the refrigerator it went.
Will flip and flop every day for several days.

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[worth1]

Been hankering for Swedish (like) meatballs for some time.
Nothing authentic but of my own creation.
Used 1 pound ground chuck.
1 pound ground pork plain breakfast sausage no sage.
1 heaping tablespoon fresh ground black pepper.
1/2 teaspoon maybe more fresh ground allspice.
Handful of dried onion flakes.
1/2 fresh grated nutmeg seed.
Handful of whole mustard seeds.
Dash of salt.
Dash of cinnamon.
Handful powdered milk.
About 2 tablespoons corn starch.
2 jumbo eggs.
1/2 package of crackers.
Dash of water not too much.
Make cracker flour with food processor.
Mix a little water and 2 eggs in with all dry ingredients.
Let sit for awhile.
Mix beef and pork in with spice slurry.
Now put a little at a time back into food processor and mix and chop very well.
This will emulsify everything including the meat.
Now let sit for everything to get flavorful for awhile.
Cook as you wish.
Make size as you wish.
I'm doing mine on a really low heat in water at around 160F.
Test cooked one and it is fabulous.
Doesn't fall apart and somewhat rubbery like a sausage of this type.
Been wanting to do this for awhile now.
The sauce should come out killer.
Going to try and incorporate heavy cream and cream cheese.
Along with similar spices.

[worth1]

Been able to keep the water at 140F which is even better.
Don't want to melt the fat out.

[worth1]

Everything came out fantastic.
Made mashed potatoes with Yukon gold butter heavy cream cream cheese.

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[pepperhead212]

I made a lentil soup today in the IP, with a small amount of bacon, plus some smoked paprika, for a little more smoke flavor. Had the usual onions and garlic in it, plus two cut up carrots, and the rest of the butternut squash from a couple nights ago, and some bay and rosemary . It has brown lentils and channa dal, plus some oat groats, about half as much as the lentils.
Lentil soup, with some butternut squash and oat groats. by pepperhead212, on Flickr

Earlier, I made a coleslaw from some of that cheap cabbage I got. It is based on the Haitian cole slaw, from an early Milk Street magazine, and the habaneros in it is what piqued my interest! However, it only had 2 c of shredded cabbage, and 1 shredded carrot, which I doubled for the same amount of dressing, and it is still very hot, even to me! And the habaneros I used were frozen, and they seem to loose some heat, during the freezing season. I guess what they used was a mild variety! It is still very good, but too hot, for most.
Haitian cole slaw, from Milk Street, showing the cabbage, julienned carrots, and dressing. by pepperhead212, on Flickr

Finished Haitian cole slaw. by pepperhead212, on Flickr

[maxjohnson]

Tried to make steak more sophisticated for the first time.

Had some hanger cut. Seasoned it with salt, pepper, and herbs. Then put meat in a ziplock bag along with tomato sauce from my garden which I canned last autumn. Let it marinated overnight.

Took it out, put in pan and cook it medium heat first, along with the tomato sauce and a little olive oil. Not too long.

Use a tong and place the meat in my air fryer, and fried for 4 minutes, to develop a crust.

Very tender result.

Yes, I need to make sure to cut against the grain.

[karstopography]

Reverse sear beef tenderloin and steamed asparagus. Delicious.