What did everyone cook today?
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Well, I finally had a chance to load a few photos from that Gumbo I made last week before hitting the road. I am still reeling from the road, but lots more work to do. So I won’t say much.
Some folks figure it is that Roux that makes the Gumbo. Here is a photo of it just before it is ready. No time for sure for picture taking when it gets ready. You gotta move fast.
calldoctoday I’m definitely with Chef on getting the roux to that color. Good job.
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All I know is Here’s the Gumbo & I like Gumbo. I wanted to do that nice display with the rice & cottage cheese & green onions & French Bread, but there was too much gobbling going on.
calldoctoday Looks great, I love gumbo.
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Then some folks say no, it is the Trinity that counts. Here is a little bit of Trinity for you, or more.
Then maybe its just that ol stewing hen running around out back that does it. Whoops, where did them two cups of Red Wine go?calldoctoday Chef Totally agree with chef. Only 2 glasses of red wine???
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calldoctoday Chef Totally agree with chef. Only 2 glasses of red wine???
Trying to start the day off the best I can with pancakes and sausage made with Walton’s Southern style breakfast sausage seasoning on the outdoor griddle.
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All sweated in and ready for the smoker, part 1 of the what is to be Smoky Pork Tinga Tacos with Avocado and fresh Cheese
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cdavis Italy. It is a potato dumpling of sorts, they soak up alot of flavor in the sauce of your dish. There is spinach, kielbasa, diced tomato, a splash of chicken stock, onion, garlic, mozzarella and parmesan cheese in the dish.
RafterW wow it sounds and looks great
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Well I decided that getting out the fryer for clams meant I should go ahead and fry everything. Going around the plate counter clockwise from the clams are okra, green tomatoes, egg plant, and homemade pickles. All from my garden. Im going to take a nap now. I’ll be OK, I’m going to cut the grease with a little whiskey later.
GWG8541 man that’s my favorite kind of meal
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All sweated in and ready for the smoker, part 1 of the what is to be Smoky Pork Tinga Tacos with Avocado and fresh Cheese
twilliams Should be a GOOD day at your house. Wishing someone could create smellavision.
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2 1/2 hours in, time for an apple juice spritz
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Well I decided that getting out the fryer for clams meant I should go ahead and fry everything. Going around the plate counter clockwise from the clams are okra, green tomatoes, egg plant, and homemade pickles. All from my garden. Im going to take a nap now. I’ll be OK, I’m going to cut the grease with a little whiskey later.
GWG8541 Fried deer
steaks for us. Sliced thin and flash fried.
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twilliams that thing is looking good
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cdavis looking like the best one I’ve done yet
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twilliams congrats to you
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Multiple projects today. Turkey burgers made with imitation bacon seasoning, garlic, panko, sure gel, onion powder and dill for dinner tonight. Firming them in the freezer. Prepped my third attempt at my Chicken Teriyaki/pineapple and Hawaiian sausages. Using the mechanically separated chicken again and sure gel for my binder. This time with canned pineapple, won’t have the Bromelain problem since canned pineapple is processed to above 150 degrees. Will stuff tomorrow and try a couple for dinner tomorrow night. Pictures to come when things get done.
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The pork is for tomorrow’s meal, but how could I make the pork today and not eat some tonight. Butter browned Sweet Hawaiian pulled pork sandwiches.
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Multiple projects today. Turkey burgers made with imitation bacon seasoning, garlic, panko, sure gel, onion powder and dill for dinner tonight. Firming them in the freezer. Prepped my third attempt at my Chicken Teriyaki/pineapple and Hawaiian sausages. Using the mechanically separated chicken again and sure gel for my binder. This time with canned pineapple, won’t have the Bromelain problem since canned pineapple is processed to above 150 degrees. Will stuff tomorrow and try a couple for dinner tomorrow night. Pictures to come when things get done.
johnsbrewhouse sounds good. Good luck with the sausage.
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twilliams looks great already.
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Multiple projects today. Turkey burgers made with imitation bacon seasoning, garlic, panko, sure gel, onion powder and dill for dinner tonight. Firming them in the freezer. Prepped my third attempt at my Chicken Teriyaki/pineapple and Hawaiian sausages. Using the mechanically separated chicken again and sure gel for my binder. This time with canned pineapple, won’t have the Bromelain problem since canned pineapple is processed to above 150 degrees. Will stuff tomorrow and try a couple for dinner tomorrow night. Pictures to come when things get done.
johnsbrewhouse good luck. I hope it works out this time.
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The pork is for tomorrow’s meal, but how could I make the pork today and not eat some tonight. Butter browned Sweet Hawaiian pulled pork sandwiches.
twilliams Question on your pulled pork: do you season the pulled pork with the same mix you use to the outer surface? I do and find people like it that way. I see it done both ways in the wild.
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twilliams Question on your pulled pork: do you season the pulled pork with the same mix you use to the outer surface? I do and find people like it that way. I see it done both ways in the wild.
zbigjeff I have not tried that, this particular one I injected with soluble pas black bull and chicken stock. Then used the granular rubs that you see in the photo. I use this when it’s for me just because of the stronger seasoning flavor. When I do it for someone else I use Heath Riles injection with water and apple juice. Then just the honey rub. It’s milder for a neutral gathering of different tastes and palates. All different ages such as weddings and graduations. The next day when it needs reheating it usually dries out a bit so I will add more chicken stock for moisture and maybe some more seasonings like Lawrys seasoning salt or butter garlic
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