What did everyone cook today?
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Tex_77 that looks tasty. You will have to share the recipe
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erich52 said in What did everyone cook today?:
Tex_77 that looks tasty. You will have to share the recipe
Just Google cajun pasta and wing it from their!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 I made a glorious twist on a Reuben pizza tonight with a lemon roasted Brussel sprout, house pastrami (steamed Katz style) and spinach with homemade Russian dressing. The pizza was cooked in a carbon skillet in the oven for a deep dish style pie.
Better Living Through BBQ!
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Tex_77 I made a glorious twist on a Reuben pizza tonight with a lemon roasted Brussel sprout, house pastrami (steamed Katz style) and spinach with homemade Russian dressing. The pizza was cooked in a carbon skillet in the oven for a deep dish style pie.
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Tex_77 Can you list a bit of a recipe for that? Looks amazing! Joe Hell that looks good but how DARE you put Brussel Sprouts on Pizza?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon erich52 Here is the just of how I made it.
4 chicken breasts diced in 1 inch cubes, seasoned with cajun seasoning
2 lbs smoked sausage i used Hatch Green Chili and Cheddar (could use Andouille)
1 chopped onion
15oz or so chopped fire roasted tomatoes
Garlic fresh or powder to taste
I made the linguine in a separte pot using chicken broth for the liquid (throw a couple servings spoons full of the liquid into the final product to loosen it up)
1 pint of heavy cream
3 oz of cream cheese
black pepper and more cajun seasoning to taste
Butter and Oil for cooking the chicken and onionsCook the cream down until it thickens a bit, then mix in the cooked noodles. A nice addition would be shrimp, but I didn’t have any on hand.
That’s best I can do off hand, this isn’t baking it’c cooking, so just eyeball it and cook it to your preference.
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Tex_77 Thanks, that’ll get anyone who wants to try close enough! I’ll be doing this eventually on a day I have a ton of carbs available or something. Speaking of the Hatch Green Chili, I made some chicken sausage with them this weekend and it works very well in chicken!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Stuffed pork loin Tuscan style was last nights dinner fare.
I didn’t have any prosciutto so I used some homemade bacon as a substitute.
Garlic, fresh rosemary & lemon zest were heated in 1/3 cup of EVOO then strained, added to cubed bacon in the food processor & ground into a paste.
The olive oil was reserved & the juice of a lemon that was grilled was add to make a vinaigrette for the roast.
2 1/2 hrs later We were feasting.
!
tuscan pork loin 3.15.20.3.gif 
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Tex_77 Thanks, that’ll get anyone who wants to try close enough! I’ll be doing this eventually on a day I have a ton of carbs available or something. Speaking of the Hatch Green Chili, I made some chicken sausage with them this weekend and it works very well in chicken!
Jonathon Speaking of chicken went to buy a whole one last night, to try out my new FireBoard Drive Fan on my Primo, and went to 2 grocery stores and they were completely wiped out of chicken. More to come on the Drive Fan once I have a real chance to try it out.
Also Darkfish89 my friend loved the Kosmos steak seasoning combo you recommended to him.
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Stuffed pork loin Tuscan style was last nights dinner fare.
I didn’t have any prosciutto so I used some homemade bacon as a substitute.
Garlic, fresh rosemary & lemon zest were heated in 1/3 cup of EVOO then strained, added to cubed bacon in the food processor & ground into a paste.
The olive oil was reserved & the juice of a lemon that was grilled was add to make a vinaigrette for the roast.
2 1/2 hrs later We were feasting. ! tuscan pork loin 3.15.20.3.gif -
Gorgeous day but nothing ready to grill that wasn’t froze. Trip to the market. OMG. Meat section was thin at best. Grabbed a pork loin that I usually pay 3 bucks for was now 6.99. Potatoes doubled in price. Wow. Anyways, plowed through.
Small loin, some foil taters and Pendleton worked.
Fork tender… Just saying -
Sorry no pictures, but we had the traditional luck of the Irish meal today. Corned beef and cabbage, boiled carrots and baby reds. Forgot the photo opportunity when hunger kicked in and everyone started grabbing plates
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macsinsac That looks awesome! I am putting the other brisket I cured in the Pk100 this morning, then I will sous vide it at 210 for 4 hours and then I will lower that to 185 and do it overnight. Then, tomorrow I will let it chill in the fridge and finally I will slice it and serve it at a company meeting on Friday!!
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Beer and German sausage with bacon wrapped asparagus!
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Tonight’s quarantine meal of corned beef & cabbage bake done on the Rec Tec 680 turned out great.
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Tex_77 That looks aesome, I am assuming you are enjoying your PK grill?!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I enjoy it immensely you and Austin probably need to go reclaim Darkfish89’s PK Grill and give it a try for yourselves!
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