What's Cooking

[GoingMyWay]

I made tuna salad for lunch around Thanksgiving.  Also made a tuna melt using some pepper jack cheese that we had in the fridge.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

After Thanksgiving we were doing a bit of freezer detox and just ate whatever we had in the cupboard/freezer.  We needed some vegetable for a side dish so I made soybeans with some re-hydrated shiitake mushrooms.

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

[attachimg=14]

I decided to bust out the 20 year old bread maker to make some fresh whole wheat bread.  You really can't beat a bread maker for its convenience.  My main complaint is the odd loaf shape/size that my machine produces.  Newer models seem to produce the more traditional loaf shape.  I could of course have transferred the bread dough made in the machine into a regular loaf pan, but that's not as convenient as using the bread machine from start to finish.

[attachimg=15]

[attachimg=16]

[attachimg=17]

[attachimg=18]

[attachimg=19]

 

[GoingMyWay]

I made a fried egg sammy with the homemade whole wheat bread.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

This past Sunday we tried making chicken paprikash, with homemade spaetzle, and Hungarian cucumber salad for the first time.  Both recipes were keepers and have now been saved into Paprika!  We had better luck making the spaetzle this time.  We used the correct style Ziploc bag this time, one with just a regular corner that could be snipped off so we could squeeze a small amount of batter out to be cut.

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

[attachimg=14]

[attachimg=15]

[attachimg=16]

[attachimg=17]

[attachimg=18]

[attachimg=19]

 

[Cheese]

Glad to see you made the Turkey Wild Rice Soup this year [member=44099]Cheese[/member]!

We made Lamb Vindaloo using a pre-made Vindaloo sauce I picked up at Whole Foods.  The dish was very easy to make and tasted really good, but the jars of sauce were pretty expensive.  It was something like $9 for 1 jar.  I used 2 jars for this recipe and also bought naan bread from the store.

That's an interesting way to purchase lamb chops...I've never seen them vacuum packed before. [huh]

 

[GoingMyWay]

I was a little hesitant to buy the meat packaged like that as well, but it was fine.  This particular grocery store chain has been offering a weekly $10 off $50 coupon for like the last 6 months so we've been doing a lot of shopping there.  Buying those packs of lamb made it super easy to get to the $50.

 

[Mike Goetzke]

Going to make my second brisket for Christmas. I have a Primo Kamado ceramic grill and a FlameBoss to control/monitor temps.

Last time I just used a store bought rub. I see lots of recipes for "Texas-Style" that use just salt & pepper rub. May try this but looking for suggestions and help/hints. The brisket is 13# and is a full packer.

Thanks
Mike

 

[Cheese]

I made tuna salad for lunch around Thanksgiving.  Also made a tuna melt using some pepper jack cheese that we had in the fridge.

[attachimg=1]

A couple of questions:

It looks like celery, onion and some pickle or pickle relish?

Tuna, water or oil packed?

Mayo or Miracle Whip?

 

[GoingMyWay]

I base the recipe off of Cook's Illustrated's recipe that I saw back around 2000:

2 stalks of celery, chopped up
half a yellow onion, chopped up
4-6 sweet pickles, chopped up
2 cans of water packed solid white albacore tuna in water, drained and tuna broken up by hand (usually Starkist brand)
salt and pepper to taste
1/2 cup of mayo (I use Hellman's)

One thing I have noticed is that the cans of tuna have gotten smaller and smaller over the years.  I think when I first started making the recipe, a can of tuna was like 7 or 8 oz.  Now we're down to 5oz cans!  The tuna to filler ratio is a little off, but I still like it.

The salad is even better the next day once all the flavors have melded together.

 

[Cheese]

Going to make my second brisket for Christmas. I have a Primo Kamado ceramic grill and a FlameBoss to control/monitor temps.

Last time I just used a store bought rub. I see lots of recipes for "Texas-Style" that use just salt & pepper rub. May try this but looking for suggestions and help/hints. The brisket is 13# and is a full packer.

Mike, I've used this rub & mop recipe from Bon Appétit July 1999 on both pork ribs and beef brisket and it's now my standard.
https://www.bonappetit.com/recipe/carolina-pulled-pork-sandwiches

 

[Cheese]

I base the recipe off of Cook's Illustrated's recipe that I saw back around 2000:

2 stalks of celery, chopped up
half a yellow onion, chopped up
4-6 sweet pickles, chopped up
2 cans of water packed solid white albacore tuna in water, drained and tuna broken up by hand (usually Starkist brand)
salt and pepper to taste
1/2 cup of mayo (I use Hellman's)

One thing I have noticed is that the cans of tuna have gotten smaller and smaller over the years.  I think when I first started making the recipe, a can of tuna was like 7 or 8 oz.  Now we're down to 5oz cans!  The tuna to filler ratio is a little off, but I still like it.

The salad is even better the next day once all the flavors have melded together.

Thanks for that...I'll have to try the onion and sweet pickle additions. [smile]

I do add in some hard boiled eggs which takes it up a notch. I heard it was a Norwegian touch.

I also like Hellman's mayo.

Here's a shot of spaghetti with vodka sauce. Delicious...

[attachimg=1]

 

[Cheese]

A tradition...Christmas eve at the St.Paul Grill. Great cocktails, excellent food and a wine list that has over 200 offerings. Incredible service, incredible food and an incredible wait staff. Truly a hidden gem. You literally need to reserve your table a year in advance.

[attachimg=1]

Shrimp scampi with shiitake mushrooms & leeks in a white wine sauce with garlic.

[attachimg=2]

Hash brown potatoes...the best ever.

[attachimg=3]

The bar where I first indulged in oyster martinis that took fresh shucked oysters and then macerated them for days in Ketel 1 vodka before they floated an oyster in your martini glass.

[attachimg=4]

 

[semenza]

        French style restaurant I take it?

^ I'm interested in whatever info you can discern about the hash browns. ^

    Looks like something I need to make.  I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

    Seth

 

[GoingMyWay]

That's a nice looking restaurant and good food [member=44099]Cheese[/member].  Thos hashbrowns really do look interesting.

I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

 

[Cheese]

        French style restaurant I take it?

^ I'm interested in whatever info you can discern about the hash browns. ^

    Looks like something I need to make.  I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

    Seth

Not really...just traditional American faire. Lots of steak, duck, walleye, lamb chops, pork chops, all pretty straight forward stuff except that it's prepared wonderfully. Everytime we go I try something I haven't ordered before.

The hash browns are to die for, I could just order the hash browns and be a happy camper. Crusty on the bottom & top but al dente in the middle. Not the least bit mushy at all. Just a perfectly done dish. I wish I could help out on the hash browns but I'm clueless.

 

[semenza]

I've had and made plenty of hash browns but not shredded and then  reformed into a patty.

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

    Yes. Try Idahoan dehydrated. They come in a pouch. Re-hydrate then pan fry.  Spread them about a 1/2" thick and fry in  olive oil on medium heat for longer than you think they need. Stir / toss a few times. Then raise heat to medium high for a couple minutes on "each side".  I use granulated onion / powder and paprika when they start and are still moist. Melt butter in at the end.    You'll have to play with heat level and such as you go.

    Problem with home shredded and frozen is frequently the high moisture content. You have to slow cook them until most of the water is gone.

Seth

 

[Cheese]

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

I've done the very same thing...I've tried every which way and it's been a total bust. Just last week I decided to pick up a package of these that are specifically aimed at the culinary challenged. Horrible, by the time I got a crust on the surface the inside was like mush. I took one taste and they immediately went into the trash.

[attachimg=1]

 

[semenza]

It is the starting with dehydrated that prevents the mush situation. Even though you re-hydrate them, they start out with less water and a little bit of firmness.

Seth

 

[GoingMyWay]

Ever had any luck making hashbrowns like IHOP or Denny's serve?  I've tried all kinds: fresh, frozen, potatoes I've shredded myself and not come anywhere close to replicating the hashbrowns they serve in restaurant.

I've done the very same thing...I've tried every which way and it's been a total bust. Just last week I decided to pick up a package of these that are specifically aimed at the culinary challenged. Horrible, by the time I got a crust on the surface the inside was like mush. I took one taste and they immediately went into the trash.

[attachimg=1]

I'm glad to hear I'm not the only one who's also failed at making something that's seemingly so simple.

It is the starting with dehydrated that prevents the mush situation. Even though you re-hydrate them, they start out with less water and a little bit of firmness.

Seth

So the dehydrated potatoes are the secret?!

I was almost certain that IHOP used frozen hashbrowns that came in a generic nondescript  brown paper freezer bag - at least that's how I recall seeing how a diner made their hashbrowns on the flattop.  That was many many years ago so I might be mis-remembering also.

 

[xedos]

I think the secret is duck fat.

 

[GoingMyWay]

IHOP and Denny's definitely don't make their hashbrowns with duck fat LOL.

 

[GoingMyWay]

A couple of weeks ago we made pho broth in the Instant Pot.  I think it does come out better being made the traditional slow way on the stove, but I suppose this was faster.  Even though we have the 8qt model, we were still living dangerously by overfilling the pot.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

I tried a sumac chicken salad recipe that I saw Dr. Mark Hyman making on the Doctors.  I love how the ground sumac tastes on kabobs, but this was a very disappointing recipe.  I don't think I'll be making this one again.

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]