What did everyone cook today?
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Well, sadly or thankfully to say, not much time for cooking this weekend as we worked Saturday & part of Sunday, then on the road for an assignment Monday & today. However, I squeezed in a little something here on Sunday. A nice Memorial Day weekend slow smoked brisket (man was that bark good) injected with a mix of Pa’s Black Bull with a little Brisket Prime from Walton’s using Black & Tan beer as the liquid, Barracho Beans & then burnt ends chunked & put into a cast iron pot, tossed with some tasty Stubb’s Sweet Heat sauce, then back into the smoker for another hour or so. Brisket candy
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I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell please post the recipe. That looks like a great dish!!!
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Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
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I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell Wish we had morels around here. They’re mostly in the eastern part of the state of along the riverbeds. Think other mushrooms would be as good?
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I made a brown rice casserole with fresh local asparagus, morels, Walla Walla sweet onions, garlic and Parmesan with a cream sauce and panko topping.
Joe Hell - This looks great
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Joe Hell Wish we had morels around here. They’re mostly in the eastern part of the state of along the riverbeds. Think other mushrooms would be as good?
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Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
Jonathon
Just tore into some now. They are good but could’ve used a little more vinegar I think. Not a big deal just added some more while I was eating it. Definitely like the hocks better than the feet because there is obviously more meat on them, but I think you need the feet for it to gel up nicely. Definitely not as easy or as clean to eat as the headcheese in the picture. Would definitely make it again but probably a smaller batch. May have a hard time convincing the family/neighbors to dig in with me. -
Surg I hope that didn’t get lost in the number of comments on this post, that was an undertaking you did there! How did it turn out?
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Surg I have not had any really good Souse in a long time. Matter of fact, I have not had any at all in a long, log time. Used to be you could get it at a good meat market/butcher/sausage shop in the country. I think those days are long gone. Not sure about those pigs feet though, I have tried a lot of things, but cannot recall having ever dived into them. Next thing you know we are going to be trying pickled or smoked Chitlins. Now that would be something!
calldoctoday
I hear ya. Last time I was able to purchase head cheese it was at a farmers market in Lancaster, PA. Used to be that I could get it from Shoprite, the chain supermarket here in NJ. Would get a nice thick chunk and Cut it up into dice size pieces and mix it with salt, pepper, and onions.
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Jonathon
Just tore into some now. They are good but could’ve used a little more vinegar I think. Not a big deal just added some more while I was eating it. Definitely like the hocks better than the feet because there is obviously more meat on them, but I think you need the feet for it to gel up nicely. Definitely not as easy or as clean to eat as the headcheese in the picture. Would definitely make it again but probably a smaller batch. May have a hard time convincing the family/neighbors to dig in with me.Surg calldoctoday looking good. Almost like you could get at your local butcher. I used to go and spend my hard earned cash as a kid and buy them for on my way home, wrapped up in butcher paper.
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calldoctoday
I hear ya. Last time I was able to purchase head cheese it was at a farmers market in Lancaster, PA. Used to be that I could get it from Shoprite, the chain supermarket here in NJ. Would get a nice thick chunk and Cut it up into dice size pieces and mix it with salt, pepper, and onions.Surg calldoctoday There are still some butcher shops around that make head cheese and ziltz, usually family run. But it is getting harder to find.
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Argentinian marinade BBQ quail ensalada. Tex_77 that marinade works awesome on quail!
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Jonathon That looks terrific & those quail are really meaty too. Where did you have the good fortune to come across such meaty looking Quail? I really like the looks of that meal & makes me want to try that Argentinian on something soon.
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ND Mike I don’t really have a recipe but it’s an easy one to throw together. I made a batch of brown rice the day before so I was just using up some leftovers.
I started by sautéing 2 small sweet onions for a few minutes, followed by 3 cloves minced garlic, 1/3 lb. mushrooms (I would have used more if I had them) and asparagus in that order a couple minutes apart. I then added enough of the leftover rice to fill the pan and stirred in about 1-1/2 - 2 Cups fresh grated parmesan, 2/3 C. toasted sliced almonds and 1 cup heavy cream.
For the topping I used 1 C. panko bread crumbs, 1/2 C of the parmesan, a pinch of salt and pepper and combined with 3 TBL olive oil and baked at 350 for about 25-30 minutes or until the top browned nicely.
Better Living Through BBQ!
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Jonathon I’d never lead you astray!
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ND Mike I don’t really have a recipe but it’s an easy one to throw together. I made a batch of brown rice the day before so I was just using up some leftovers.
I started by sautéing 2 small sweet onions for a few minutes, followed by 3 cloves minced garlic, 1/3 lb. mushrooms (I would have used more if I had them) and asparagus in that order a couple minutes apart. I then added enough of the leftover rice to fill the pan and stirred in about 1-1/2 - 2 Cups fresh grated parmesan, 2/3 C. toasted sliced almonds and 1 cup heavy cream.
For the topping I used 1 C. panko bread crumbs, 1/2 C of the parmesan, a pinch of salt and pepper and combined with 3 TBL olive oil and baked at 350 for about 25-30 minutes or until the top browned nicely.
Joe Hell thank you Sir! That sounds like a winner to me!!!
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.
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