A free recent ones.

Beer can chicken, roasted potatoes and zucchini:


Pizza with tomatoes, fresh mozzarella, prosciutto and basil:


St. Patty's Day meal with Guinness beef stew, Irish soda bread with cranberries, and my goodness, my Guinness!

Recipe off the Cento Chef’s cut 28 oz. can. Very nice recipe. The garlic bread put it over the top.

Some of the best homemade bacon this side of the Pecos River.
Smoked it yesterday with lump charcoal and hickory wood chunks.
Took all day.

I just made a BLT and it was fantastic.
Real smoke flavor and lots of lean meat.
Duke's mayonnaise too.
The process of making this bacon is really easy and not at all as complicated as people seem to make it on videos and so on.
I just simply dry off the pork belly and sprinkle on a wee bit of insta cure #1 and rub it around.
On this one just a wee bit of salt but not much and a good amount of sugar.
In the bag it went and let it do its thing for a few days.
Yes it will turn green because it is from the nitrates.
Not to salty all.
This stuff could be left out until it totally dried out if I wanted.
But if I were to do that with it in the raw state I would use insta cure #2 because it has nitrate and nitrite.
One breaks down into the other over time.
Probably not necessary because I'm not drying for months.

[mention]ness[/mention] do you have a pizza crust recipe you like in particular?

Today I made a batch of my favorite Szechwan eggplant dish, with some of that dried eggplant, plus some unusual ingredients I have never put in this dish.

A couple of days ago, a friend brought me a bag of root veggies that his daughter gave him - a large rutabaga, 2 types of medium sized radishes - a green and purple - and some Jerusalem artichokes. She belongs to some weekly produce mailing, and I guess this week was root veggies. And he didn't even know what they were!

I have used large radishes, like daikons, in many cooked dishes, so I cut one of the green ones up into chunks, and a few of the Jerusalem artichokes, as well. I cooked the dish, as usual, then cooked the eggplant covered for 5 minutes, then the other veggies the last 10 minutes, and they cooked well, but not mushy. The radish was mild flavored, the JA a little stronger, but both were very good. But then, I like just about anything with Szechwan flavoring!

All of the scallions were from the garden, overwintered.
Szechwan eggplant ingredients, with a couple more veggies. by pepperhead212, on Flickr

Szechwan eggplant, cooked 5 minutes before adding the cut up radish, and Jerusalem artichoke. by pepperhead212, on Flickr

Szechwan eggplant and veggies, covered to steam 10 minutes. by pepperhead212, on Flickr

Leftover Szechwan eggplant dish, showing the green radish and Jerusalem artichoke. by pepperhead212, on Flickr

Roman AKA cranberry beans a whole sweet 1015Y onion chopped.
Several cloves of crushed chopped garlic.
Black pepper and a goodly amount of diced homemade bacon.
The beans were exactly one cups worth soaked in water over night drained and rinsed.
About 3 to 4 times as much water as beans were then added so as not to have to add more water later on.
When you do have to add water it needs to be hot water not cold water.
Cold water will cause splitting and skins coming off from the sudden temperature change.
If I can find a can of green beans around the place I'll add them later.
In my opinion cranberry AKA Roman beans beat pinto beans hands down 100% of the time.

Angus Beef short ribs. Little multi color roasted Potatoes coming later. Ribs smelling great. Browned the ribs in Bacon grease from breakfast. Added Fresh Rosemary from the garden, whole crushed garlic cloves, Worcestershire sauce, beef broth, onion powder, salt and pepper. Crock pot cooking, good for when you can’t nailed down an exact time to eat.

Yep 3 pounds 4 ounces of ground chuck mixed with HEB style Ritz crackers a whole sleeve of them powdered in the food processor.
Mustard and ketchup around 1/4 cup each maybe more.
Ground allspice 1 tablespoon maybe less.
Black pepper 1 tablespoon fresh ground as always.
Two jumbo eggs.
Corn starch about 1/4 cuo.
Dill and sweet pickle relish two Tablespoons each maybe more.
All mixed in and put into a Lodge cast iron bread pan.
Put this in the 12 inch cast iron skillet for any spillover.
Topped with more Mustard and ketchup.
In the oven baking at 250F.
Total dream up.
Probable mess.

Soup!

Not bad if I do say so myself.
Gravy cooking down and mashed potatoes waiting in the isle.
Now you know why I put it in the 12 inch skillet to catch the juices.

Wow this is really flavorful..
Dark gravy on a 50/50 Yukon gold/Russet potato mix and meatloaf.
The gravy was made with caramelized onions that were removed from beef tallow and then flour mixed in.
Took forever to cook and darken then cook down.
Good things don't come fast in the kitchen sometimes.

I was gifted a mini instant pot from a local buy nothing group. Spent all day cleaning it like crazy and ran a test. Now i am trying refried beans. We will see how it goes.

Venison Sausage my son made, very nice. DJ’s Boudin. https://www.djsboudain.com/original-bou ... -pkgs.aspx

DJ’s boudin is the best I’ve had of the several brands available at the HEB. I’m sure there’s likely even better to be found in Louisiana. Grilled the sausage and the boudin on my big green egg. Trick is to get the fire right so to get a little crisp and brown on the casings without a char or burning. Wife made dressed up pinto beans.

I absolutely hated pinto beans as a kid, but now love them, if they are well seasoned. Dressed up versions have cumin, green chilis, tomatoes and other herbs and seasonings in them. My wife and my buddy Rick make the beans, I’ve never made them. They both make excellent pinto beans.

Julianna wrote: ↑Sun Apr 11, 2021 11:23 am @ness do you have a pizza crust recipe you like in particular?

Sorry, I missed this.

I have been using Peter Reinhart's Neo-Neapolitan recipe here: https://www.fornobravo.com/pizzaquest/c ... tan-style/

Taco Tuesday. Redfish pan fried in peanut oil and Panko, pico de Gallo con mango, repollo rallado y mayonesa con sriracha. Corn tortillas. I genuinely like soft tacos and especially like fish tacos.

ness wrote: ↑Tue Apr 20, 2021 5:18 pm

Julianna wrote: ↑Sun Apr 11, 2021 11:23 am @ness do you have a pizza crust recipe you like in particular?

Sorry, I missed this.

I have been using Peter Reinhart's Neo-Neapolitan recipe here: https://www.fornobravo.com/pizzaquest/c ... tan-style/

Thank you!

First time I have cooked much lately, due to all the garden work - just ate small salads and the like, plus those things in my freezer - I put a dent in that! Today, I made a mushroom barley soup; since Aldi had mushrooms on sale this week, I got a pound of them, and made this. It was my basic mushroom barley soup, starting by soaking 3/4 oz dried boletus, which I cleaned the grit out of, minced them up, then used the soaking and cleaning water in the soup. In some ghee in the Instant Pot, I sautéed some onions and carrots, then added some garlic and fresh rosemary, minced together. I also put something non-traditional in, just to use up the last two in the fridge - some baby bok choy, which I diced up, and added at the same time as the garlic. I added the water, and a quart of chicken broth, plus some white miso, and a little light soy sauce, plus a cup of pearl barley, and the minced up boletus. I brought it to the boil on high sauté, then off, then low pressure cooked for 30 min., releasing pressure naturally. While cooking, I washed and cut up the mushrooms, then cooked them using the ATK method, steaming, then browning in a small amount of oil. When the pressure was released, I added 1/4 c of red lentils to the soup, to thicken it, as it was a little thin, then added the mushrooms, and 12 oz. of cooked, shredded turkey, that had been frozen. I adjusted the salt with a little more light soy, added about 20 grinds of black pepper, then I simmered this on slow cook high, for about 15 minutes, at which time it was much thicker, and the lentils had more or less dissolved. Turned out great, and now I have a lot of leftovers for these nice days ahead!
Mushroom barley soup, after adding the mushrooms and the cooked turkey, to cook a while longer. by pepperhead212, on Flickr

Finished mushroom barley soup. by pepperhead212, on Flickr

Wedge salad with onion and catalina dressing.
Basmati rice topped with chili easy melt cheese and onion.

Love a wedge salad. One of my favorite old bachelor meals, Catalina dressing is an interesting twist. [mention]worth1[/mention] My raw onion tolerance might be a bit lower than yours apparently is from the photo. Cooked onions, bring it on. Gulping down heaps of raw onions provoke a bit of a reflex in me that I can never quite shake.