What did everyone cook today?
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Probably breaking the rules as these are not “today” but just some recent cooks.
Found some nice big jalapenos so did a batch of poppers just with block cream cheese and nice thick bacon:
Had a section of pork butt leftover after breaking down some double cryo-packs for sausage. Chose to cut into large chunks, seasoned with salt/pepper and browned in a dutch oven. Then sautéed some onion and garlic, and followed with some chili powder, cumin, cayenne, Mexican oregano, and bay leaf and deglazed with a can of beer. Added pork all back in as well as s sliced orange and some lime juice and braised till tender. Broke apart when done and ate as tacos.
Finally met up with some buddies at Restaurant Depot for some shopping yesterday. One of them had made a huge batch of stuffed melrose peppers using homemade hot Italian sausage. Just threw them on my pellet smoker at 350F till done/charred a bit. Fantastic and want more!
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Probably breaking the rules as these are not “today” but just some recent cooks.
Found some nice big jalapenos so did a batch of poppers just with block cream cheese and nice thick bacon:
Had a section of pork butt leftover after breaking down some double cryo-packs for sausage. Chose to cut into large chunks, seasoned with salt/pepper and browned in a dutch oven. Then sautéed some onion and garlic, and followed with some chili powder, cumin, cayenne, Mexican oregano, and bay leaf and deglazed with a can of beer. Added pork all back in as well as s sliced orange and some lime juice and braised till tender. Broke apart when done and ate as tacos.
Finally met up with some buddies at Restaurant Depot for some shopping yesterday. One of them had made a huge batch of stuffed melrose peppers using homemade hot Italian sausage. Just threw them on my pellet smoker at 350F till done/charred a bit. Fantastic and want more!
Jamieson22 all of those look great. Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
“A smooth sea never made a skilled sailor.”
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Jamieson22 all of those look great. Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
Surg said in What did everyone cook today?:
Love the idea of stuffing the peppers with sausage mix. Those melrose peppers look similar to long hots which would also probably be very good stuffed for a spicy kick.
Totally agree. I was also thinking of something to stuff into poblanos - maybe chorizo + hot pepper cheese or even an andouille mix. Interesting way to use the sausage stuffer for sure!
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A very helpful gentleman friend of mine from here lent me some major pointers to make an “Elixir of Life” like V8, home brewed style.
Still got to run it through the juicer then process.
After I ran it through .Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
A very helpful gentleman friend of mine from here lent me some major pointers to make an “Elixir of Life” like V8, home brewed style.
Still got to run it through the juicer then process.
After I ran it through .@dennyo AND it tastes better because you created it. The slackers would say: I can take hours off that process by going to the store.
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@dennyo AND it tastes better because you created it. The slackers would say: I can take hours off that process by going to the store.
zbigjeff But the slackers don’t know how great homemade tastes and never will unless they have a friend who makes it for them. One of the reasons I like to make things myself, plus adjust the taste to my liking.
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@dennyo AND it tastes better because you created it. The slackers would say: I can take hours off that process by going to the store.
zbigjeff Yep you are right!
I tried a “Copycat V8” once before but it was nowhere near as good as this. Well, lets just say it did not last long on the shelf. LOL It seems that the other stuff fell into the sink.Image the fall didn’t even break the jars!! ;<) ;<)
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Air fried eggplant inspired by processhead’s post.
And crockpot chicken and dumplings.
“A smooth sea never made a skilled sailor.”
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I didn’t take a picture but I made cheeseburgers with Havarti cheese on them today. Wow, did that make a good burger. I think it also helps that I bought a 1/4 of beef from a local rancher. Local farm raised is so much better!
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calldoctoday I’m definitely with Chef on getting the roux to that color. Good job.
zbigjeff Thank you, I really appreciate that. It ain’t easy you know!
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Air fried eggplant inspired by processhead’s post.
And crockpot chicken and dumplings.
Surg Looks great. Nice presentation!!!
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Rotisserie chicken on the grill tonight, did two, left overs will be enchiladas with fresh green chile I just picked up yesterday.
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Rotisserie chicken on the grill tonight, did two, left overs will be enchiladas with fresh green chile I just picked up yesterday.
CI fried catfish Po Boys tonight with sautéed onion and sweet banana peppers from the garden. No pics, but they were great.
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Sous vide bone in ribeye and cast iron potatoes. Sous vide’d at 115 for two hours then into a hot cast iron pan for 1:30 a side.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chicken pineapple sausage success! One seasoned with Sweet teriyaki jerky seasoning plus canned pineapple a and the other with Hawaiian sausage seasoning and canned pineapple. Had both tonight for dinner with some diced chile cheese cornbread. The links were a whole lot different than the patties I made from the tube left overs, much better. I’ll continue to use the mechanically separated chicken, it’s cheap at Restaurant Depot, $1 lb. !
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Sous vide bone in ribeye and cast iron potatoes. Sous vide’d at 115 for two hours then into a hot cast iron pan for 1:30 a side.
Tex_77 Yep, 115 is the sweet spot for sure. My last attempt, I blew it at 124. Your temp look is on point for sure. YAY. That’s my new setting. Thanks.
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Chicken pineapple sausage success! One seasoned with Sweet teriyaki jerky seasoning plus canned pineapple a and the other with Hawaiian sausage seasoning and canned pineapple. Had both tonight for dinner with some diced chile cheese cornbread. The links were a whole lot different than the patties I made from the tube left overs, much better. I’ll continue to use the mechanically separated chicken, it’s cheap at Restaurant Depot, $1 lb. !
johnsbrewhouse Very nice & the cornbread looks perfect with the sausage. I really appreciate the example you set in not giving up & hanging in there until you got the job done right & right it is.
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Air fried eggplant inspired by processhead’s post.
And crockpot chicken and dumplings.
Surg oh my that looks good. Bring on Fall!
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RafterW If you have time please go to https://meatgistics.waltonsinc.com/category/54/user-recipes and post that stromboli/calzone recipe, I LOVE that type of thing. Tex_77 That looks like the perfect steak to me, nice and rare with a beautiful crust! processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
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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RafterW If you have time please go to https://meatgistics.waltonsinc.com/category/54/user-recipes and post that stromboli/calzone recipe, I LOVE that type of thing. Tex_77 That looks like the perfect steak to me, nice and rare with a beautiful crust! processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Jonathon said in What did everyone cook today?:
processhead I’ve never fried a softshell. Forgive my ignorance but…do you eat the shell? Only crabs I have any real experience are Maryland Blues and Dungenous crabs.
Softshell crabs are just blue crabs that are harvested right after they have molted out of their shells and before the new shell has hardened.
Yes, you eat the whole thing. They are breaded and fried, the shell is so soft and thin you don’t really know its there.
If you ever get the chance you should give them a try. They are also really excellent served as a New Orleans style poboy.
Paul
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