maxjohnson wrote: ↑Wed Mar 17, 2021 6:24 pm 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.

Nicer version of what I mean.

Rustico di Casa Asaro Busiate Trapanesi Pasta all the way from Italia. Costs a little more, but a nice choice if the pasta is to be the star of the show. Tossed with a sauce of peeled gulf shrimp, onions, garlic, olive oil, sauvigon blanc, and lemon juice. Fresh basil and parsley stirred in at the end, burrata placed on the hot pasta on the plate. Burrata sort of melts into that great pasta, yum.

Yep many tasty treats just not talken about them.
But it's Thursday night meatloaf night.
Too many ingredients to list.
But included are.
Ground chuck.
Ground clove and black pepper.
Garlic powder..
Salt.
Worcestershire sauce.
Polar soy sauce.
Cracker crumbs.
Egg.
Corn starch.
Ketchup.
Spicy brown mustard.
Regular yellow mustard.
Yellow onion.
Whole beets.
Mixed the beet juice from the can with sangria wine

yesterday it was chicken soup with some left over chicken plus giblets.
we finished that at lunch today.

this evening it was mushroom barley soup, a triple recipe, so left overs assured.
stock was made with beef bones i buy in bulk from the local feed and seed.
soup came out pretty good.


keith

HenriSportif wrote: ↑Mon Mar 08, 2021 9:52 am 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.

Pad Kaprow is my favorite and I got the Thai holy basil Kaprao just for that recipe. Looking forward to growing it this year! I also make fresh rolls occasionally!

Love fresh rolls! Do you have a good recipe to share? I'm sure there's a thread somewhere around here for that!

Hope your basil does really well for you! I got some Siam Queen Thai basil to try, and have extra seeds - if anyone wants some, PM me.

I made another batch of channa masala - a.k.a. chlole - this time without any meat in it. I liked the other one better, I think because it had black cardamom, and some other spices, as well. Still, this was good, and is served with a yogurt mix, with some sliced cherry tomatoes and chili peppers.
Fond for the chole, from cooking the onion and potatoes, adding garlic, ginger and tomato paste last by pepperhead212, on Flickr

Blooming the masala paste, before adding the water. by pepperhead212, on Flickr

Water and cooked chick peas added, to be cooked 15 minutes. by pepperhead212, on Flickr
Finished chole, after adding the peas, and heating through. by pepperhead212, on Flickr

Chole, served with some yogurt, with some tomatoes and jalapeños sliced into it. by pepperhead212, on Flickr

Peas, tomatoes, jalapenos...brilliant!

Same meatloaf as yesterday but with English peas and sliced carrots.

9# Choice Brisket resting in the oven. Seasoned with Salt and pepper at 250 F over post oak smoke, about as central Texas as one can get. My job is done, Wife is cooking green beans with bacon and onions and mac and cheese. Team work.

Duck soup.

I don't always make a German style potato salad but when I do.
Ingredients are.
Yukon gold potatoes peeled and sliced.
Cook till just done and a little ferm.
1/2 large red onion diced.
About 1/3 cup apple cider vinegar.
About 1 tablespoon of dried ground mustard.
Two heaping tablespoons of dill relish.
Pinch of sugar to taste.
One central Texas smoked sausage cut up because I don't have any bacon.
1 teaspoon or more each of dill seed and caraway seeds.
Put the seeds and sugar in warm vinegar to soften up and release flavor.
Mix the rest up in a bowl but not the potatoes.
Then the seed vinegar combo and fold in the sliced potatoes.
Add vinegar if desired and taste.
The potatoes will suck up the flavors in time.
Less is more with this type potato salad so not complicated at all.
Serve hot or cold your choice.

To go with the salad I made a corned beef sandwich dressed with the lime mayonnaise spread.
Provolone cheese on top with Jewish rye.

For some odd reason I had a hankering for authentic homemade Mexican chile sauce.
Ingredients are chile pasilla chile guajillo chile arbol.
Others include fresh garlic salt cumin water and 1/2 red onion diced.
Simmer chiles until tender put in blender and go to town.
Crush garlic and add while running on high.
You know the drill.
Put back on low and let simmer.
Have no idea what I'm going to do with it but just had a hankering to make chile sauce.
This would be fantastic for a mix to go in tamale meat enchiladas or anything.
I could have it as a soup on its own.

Mayonnaise topped local redfish and the last of the garden spinach. Blue Plate Mayo, Parmesan, dried minced onion, lemon juice, Old Bay.

worth1 wrote: ↑Mon Mar 29, 2021 5:40 pm For some odd reason I had a hankering for authentic homemade Mexican chile sauce.
Ingredients are chile pasilla chile guajillo chile arbol.
Others include fresh garlic salt cumin water and 1/2 red onion diced.
Simmer chiles until tender put in blender and go to town.
Crush garlic and add while running on high.
You know the drill.
Put back on low and let simmer.
Have no idea what I'm going to do with it but just had a hankering to make chile sauce.
This would be fantastic for a mix to go in tamale meat enchiladas or anything.
I could have it as a soup on its own.
20210329_171607.jpg20210329_172616.jpg

I needed to come up with something to make with the sauce.
Decided to make skillet chili.
Not traditional but I'm not traditional.
Added another onion and a can of diced tomatoes.
Plus 5 more cloves of pressed garlic.
Needs more cumin and added a teaspoon or more of allspice and a small handful of Mexican oregano.
This stuff will be wonderful on spaghetti.

Just had a few test spoonfuls.
Talk about clearing the sinuses out from a cold.
They use a lot of allspice in Mexico.
It is called pimienta gorda or gordo.
The former being feminine the latter being male.
Fat pepper more or less referring to a big peppercorn.

Oh yes the chili on pasta.

I made some Navy bean soup today, using some of that ham I butchered yesterday (I bought two sale hams, to stock up for things like soups and jambalaya), and some of the ham stock I made, using a bunch of those scraps and fat. I froze the two main bones of each ham, for later soups, plus all the skins, plus just under 10 lbs (158 oz) of chunks of meat, most in about 1 lb batches, a few 8 oz, or slightly over, and a few 12 oz. All but one of those Foodsaver packs fit into a 2 gal Ziploc - sort of like a puzzle! And I used a bunch of the smaller scraps of meat in that soup tonight.

All of the rest of the scraps and small bones I put in the Instant Pot, and covered with water, added some seasoning (but no salt, of course!), and pressure cooked for 80 minutes, letting it release naturally. I scooped all the meat out with a fine strainer, and the flavor was almost totally gone, so it worked - most was in the broth! I put it on the back porch - cold last night, fortunately - and early this morning, the ¼" or so of fat just peeled right off the top! I got just over 3 quarts of broth, not too salty, surprisingly, so 2 quarts are in the freezer, the other 5 quarts are for today's soup.

The soup was made using Milk Street's quick soak method in the IP - place beans in the pot with 6 c water, 1/2 tsp baking soda, and 2 tsp salt, and set for 5 min pressure cook. When done, release pressure, drain, and rinse. On sauté mode in some oil or other fat, cook onions, garlic, or whatever is going in the beans, return the beans, along with liquids, then, either pressure cook them again, to do this fast, or, like I did today, set it on slow cook mode. I sometimes will also put some grain in later on (this time I put in some black quinoa, to thicken it some, and add some nutrition), and also add the ham later on, so all the flavor won't cook out of it.

I also made some cornbread to have with the soup, adding a little chipotle, and some roasted, peeled green chiles.

Cornbread, with a little chipotle and roasted green chiles. by pepperhead212, on Flickr

Green chile and chipotle cornbread, cut. by pepperhead212, on Flickr

Navy bean soup, with ham and quinoa added towards the end of the cooking. by pepperhead212, on Flickr

I have a bunch of swiss chard that wintered over and some is bolting. Made this today. Toddler ate it like crazy.

https://www.google.com/amp/s/www.myreci ... 3famp=true