What's Cooking

[GoingMyWay]

That taco looked really good.

We grilled for Memorial Day weekend.  We made ribs 1 rack sous vide and 1 rack cooked somewhat low and slow (just not quite long enough - only 3 hours instead of 5-7 hours).  I cooked the sous vide rack for 12 hours at 165 degrees and then finished them on the grill for about 45 minutes with Sweet Baby Rays BBQ sauce.  I thought the sous vide ribs came out quite well.  They were fairly juicy and nicely tender, but not too tender and they had a nice smoke flavor.

We also made wings, brats, and corn.  Yesterday we cooked some Vietnamese style/marinated pork chops.  The pork chops were really tasty, especially the more charred parts.

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[six-point socket II]

A great friend send some wonderful venison my way, a sort of reimbursement for a favor I provided, not necessary but highly appreciated, obviously. Basically I wanted to BBQ this piece, but given the bad weather and downright coldness - I decided to use a winter recipe.

Red wine reduction. (Sugar caramelized in the fat left over from searing the venison, tomato puree ...)

Veggies for the Sauce.

Veggies and venison.

Thermometer placed.

After reaching the right temperature.

Getting the sauce ready.

Served.

"Tastes like heaven" ... :smile:

Kind regards,
Oliver

 

[Tinker]

Oliver, That venison with all the fixin's looks delicious. It brings out another story from my past. I still remember because I am only 39. It was during the WWII years when i was living on my Uncle's farm. There was rationing of just about everything. Meat was one of the items that we had to account for very morsel.  However, we always had "Beef" on the table. i did not know it at the time, but there was an underground traffic of "beef" thru out our neighbor hood. We always had our supply of "beef" from animals that were slaughtered from our small herd. Of course, i never figured out at the time of the mystery of no animals have turned up missing. The animals I learned at the time of my first questioning were "Government Sheep"

One day, a neighbor stopped by with a whole hind quarter of venison. He had shot the deer during hunting season, so it was legal. At least legal as it was shot during hunting season. A few months later, i was considered old enough to keep my mouth shut and was allowed to join in with butchering a few "Government Sheep". Some even had antlers on their heads. Eventually, I was even allowed to accompany my uncle as he delivered cuts of the meat to other neighbors who were owed chunks of meat. At the time our neighbor dropped off the quarter of venison, I did not know of the bartering system thru out the neighborhood. I was just as excited to finally get a taste of venison as all the other children in the household.

When the venison was cooking, it smelled strongly the same as another meat we were used to. I was the oldest child in the house so I was probably less fooled when I took my first taste of the delicacy. I chewed a little for the taste to really penetrate my senses. Finally, i commented, "Shucks, this tastes just like beef."
Tinker

 

[six-point socket II]

Thank you for sharing that memory with us, Tinker! I've heard similar from my family, one involved a rabbit, that wasn't a rabbit ... I guess you can imagine the rest.

--

Almond omelette with (straw)-berries and vanilla sauce. Based on a recipe from an Austrian/German chef from the 80ties.

Kind regards,
Oliver

 

[Cheese]

The venison is interesting Oliver. The cut looks like a flank steak or a brisket and the texture of the sliced pieces look like corned beef which is a brisket. I'll bet the red wine reduction sauce was terrific.

The poached (?) pear dish looks delicious.

 

[GoingMyWay]

A couple of weeks ago we made homemade Tom Yum Soup.

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This past Saturday we made Pot Roast.

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Yesterday, I made Peruvian Chicken with homemade spicy green sauce.  I used a store bought marinade and let it marinade for 24 hours.

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PS - you might be able to see the Meater thermometer in the chicken.  I stuck it in there, but I wasn't able to pair it with my phone any longer.  I haven't used it since I made the Prime Rib for Christmas.  This would have only been my 3rd time using it.  I'm going to contact Meater, but I may not be recommending this anymore.  I have seen other complaints from people having having issues with pairing the thermometer and also its limited Bluetooth range.

 

[GoingMyWay]

Last night I made hot and sour soup.

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[GoingMyWay]

Turns out my Meater thermometer still works.  It is evidently just very sensitive.  There was a little bit of gunk/grime from the charcoal smoke that built up on the ambient end of the probe.  I used the green kitchen scrubber to clean it up.  That was apparently enough to prevent the Bluetooth connection from being established.

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[Cheese]

Siracha Shrimp and Pineapple Kabobs served over Cilantro Brown Rice.

These were supposed to be kabobs but as it was raining quite hard I decided to just cook them on the range.  I'll grill them the next time to get some crispness/crust/fond added to the shrimp. I think grilling will also make the dish look more appetizing.

Some fresh mint on hers and some fresh basil chiffonade on mine.  Not a great photo but delicious flavor. [big grin]

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[GoingMyWay]

Looking good Cheese.  Grilling (just like bacon) makes everything better  .

On Monday I made Pasta e Fagioli soup and Pasta al Limone with grilled chicken and yellow watermelon for dessert.

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[Rob Z]

Wow, there have been some great pictures posted in this thread.  [eek]

Lately I have been trying recipes that I have seen on the YouTube channel “Almazan Kitchen”.  Has anyone else here watched their videos? The videos are done by two guys in Serbia , and their particular slant on cooking is everything is done outside, either in an outdoor kitchen or out in the woods by a stream.  So far, everything I have tried has been quite tasty and a lot of fun to try.

 

[GoingMyWay]

Lately I have been trying recipes that I have seen on the YouTube channel “Almazan Kitchen”.  Has anyone else here watched their videos? The videos are done by two guys in Serbia , and their particular slant on cooking is everything is done outside, either in an outdoor kitchen or out in the woods by a stream.  So far, everything I have tried has been quite tasty and a lot of fun to try.

I didn't immediately recognize the YouTube channel by name, but once I went to YouTube I remembered watching one of their videos before.  I think he was making a steak over an open fire or something.

I made some bbq chicken leg quarters for the 4th of July.  I also made brats and more pork chops and grilled corn.  I finally got to try the Firecracker sausages.  They're a limited edition product so I have literally been waiting a whole year to try them.  Sadly, I was disappointed with them.  I prefer the regular brats or  Beer 'n Brats.

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Last night we made chicken biryani.

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[Cheese]

Last night we made chicken biryani.

Wow...that's a lot of ingredients.  [smile]  It reminds me of a typical Paul Prudhomme recipe. My favorite is his Jalapeño Pie.  [not worthy]

This looks delicious.  [big grin]

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[GoingMyWay]

Are you referring to all of the spices required for a typical biryani?  We cheated and bought a jar of biryani paste .  The dish was actually pretty easy since we used the premade paste and the pressure cooker.  A lot easier than the chicken kabsa.

I've never heard of jalapeno pie.  Is it more or less an omelette or maybe more like a frittata?

 

[GoingMyWay]

This past weekend we bought a big sub primal cut of top loin from Costco.  Last time we got ribeye so this time we went back to my favorite, the NY strip steak.  I cut it up into individual steaks - we got 11 steaks.  I vacuum seal them and freeze them to cook sous vide directly from the freezer.  I preseasoned 8 of the steaks with salt and pepper and left 3 plain.  This amount of steaks will usually last us about 6 months.

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Last night we made beef lo mein and had some of the frozen hot and sour soup that we recently made.  I used the the leftover end cut of the top loin for the beef.  We tried using the cooked noodles this time.  They seem to be identical to the regular lo mein noodles, the only difference being that they don't need to be boiled first.  The noodles were a little starchy so I think the regular lo mein noodles are better.

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[Cheese]

Are you referring to all of the spices required for a typical biryani? 

I've never heard of jalapeno pie.  Is it more or less an omelette or maybe more like a frittata?

Yes...

Here's just the list of ingredients for Jalapeño Pie.

Jalapeno Pie
Recipe courtesy of Paul Prudhomme, 1991
Delicious…
Seasoning Mix                                        Ingredients
2 tsp ground Ancho chile pepper ¾ cup yellow cornmeal
1 tsp ground New Mexico chile pepper  1 tsp baking powder
1 tsp salt         2T dark brown sugar
2 tsp dried cilantro 1 cup ½ + ½
1 ½ tsp ground cumin 2 ½T unsalted butter 
1 tsp onion powder ½ cup hot water
½ tsp garlic powder 3T unsalted butter + 1T EVOO
½ tsp white pepper 2 cup sliced onion rings
½ tsp black pepper 7 fresh jalapeno rings, seeded
        7 fresh Fresno rings, seeded
        1 ½ tbl vegetable oil
2 cups grated white cheddar 8 eggs
sour cream
cilantro, chopped

 

[GoingMyWay]

That sounds pretty good.  Do you have the rest of the cooking instructions?

Last night we made italian sausage, peppers, and onions with spaghetti and Caesar salad.  The dish was almost like a sausage cacciatore.

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[peter halle]

Last night was Steve Raichlen's rum soaked smoked salmon for my wife's pasta and her bagel.  Beef short ribs are currently enjoying their sous vide spa treatment at 146 degrees for 48 plus hours.  (I put them in late and their 48 hr deadline will be while I am working - thus the plus.)

I know - no images - it didn't happen.

Peter

 

[Sparktrician]

That sounds pretty good.  Do you have the rest of the cooking instructions?

Last night we made italian sausage, peppers, and onions with spaghetti and Caesar salad.  The dish was almost like a sausage cacciatore.

[member=66216]GoingMyWay[/member], If I may make a suggestion, try the hot Italian sausage from the Italian Store in Arlington (3123 Lee Hwy) or from Wegman's.  Both leave the Johnsonville sausage in the dust.  [smile]

 

[GoingMyWay]

Ooh we do love getting Italian subs from the Italian Store!  It's just we're lazy and a little far away.  We have been meaning to go back recently.  I'll have to remember to try their hot Italian sausage.

We definitely go to Wegman's more frequently.  In fact we were just there on Saturday picking up some cheese and charcuterie meats.

Thanks for the recommendation!