What's Cooking

We harvested another cucumber.

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There are still at least 2 more cucumbers growing and a bunch of guavas now.

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This past Saturday we made some shrimp cocktail to go with a steak.

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Last night we made bacon wrapped jalapeno poppers.  It sounded like it would be really good, especially with the chorizo sausage and bacon, but it was really underwhelming.  It didn't help that the jalapeno peppers that I bought had no heat at all.

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Thanks [member=44099]Cheese[/member] the caprese salad was very good wish our tomatoes grew that big.[attachimg=1]
 

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guybo said:
Thanks [member=44099]Cheese[/member] the caprese salad was very good wish our tomatoes grew that big.[attachimg=1]

Glad you enjoyed it...did you serve basil with it?
 
Hi, no we did not my sweetie told me it was the fiber to make those short pants caprese. [big grin]
 
That's a nice looking caprese salad [member=58842]guybo[/member].

Last night I made a K-eto (strange, the forum software replaces k-e-t-o with spam when it's spelled without hyphens) Jambalaya with cauliflower "rice."  It was pretty good, except it was a tad bit too salty from the Tony Chachere's Original Creole Seasoning.  That stuff is salty!  Next time I think I'll reduce the amount of Creole Seasoning and also add another bag of cauliflower rice.

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Made some Chinese style BBQ chicken and duck skewers the other day to go along with some lemon pepper chicken leg quarters.

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Last night, my wife made a homemade k eto pizza.  The dough was made with almond flour.  Aside from the top burning a little bit under the broiler, it was very good!  The leftovers today really tasted like regular leftover pizza.

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So, it's basil season and every year I make a large batch of pesto to be used year round for pasta & pizza. Pasta just makes sense but for pizza I use it as a thin covering on the crust...so much more nummy.

Here's a bunch of it just made in the Cuinisart tonight.

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Cheese said:
So, it's basil season and every year I make a large batch of pesto to be used year round for pasta & pizza.

[member=44099]Cheese[/member] my mother used to do this every year when I was growing up. Your batch looks spectacular. I'd better call her for her recipe before it's one more thing lost to time. Thanks for reminding me.
 
Nice looking pesto [member=44099]Cheese[/member].  Do you put pine nuts in there?

We harvested 2 guavas.  There looks to be about 24 more fruits on the tree, which really surprised me.

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GoingMyWay said:
Nice looking pesto [member=44099]Cheese[/member].  Do you put pine nuts in there?

Yup…fresh basil, fresh garlic, a good clean olive oil, pine nuts, kosher salt & some grated Reggiano. A few years back I substituted Macadamia nuts for a slightly richer flavor and change of pace.
 
I made a different bacon wrapped meatloaf last week.

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This past weekend I made Dirty Bird Chicken Bites.  I got the recipe from HowToBBQRight.  I used pickled jalapeno peppers instead of hot dill pickle slices.

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Last night I made an olive oil cake.  It sounds pretty odd, but I couldn't tell there was any olive oil in it.  It was just mildly sweet and the almond extract added a nice subtle flavor.

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Last week we made a one pan oven roasted chicken chicken thighs and green beans with a tarragon aioli.

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My wife made Chef John's French Onion Green Bean Casserole for Thanksgiving.

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Last night we took the leftover turkey and some of the turkey soup broth to make turkey tetrazzini.

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I recently bought myself a new toy and a lot of BBQ people really would consider it to be just a toy.

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I primarily bought it because I like to air fry a lot of things, but it often makes the house very smokey.  The Ninja Woodfire is an outdoor air fryer / smoker so I thought it would be perfect for me.  The first thing I made was frozen burgers.  They had a really nice mild smoke flavor.

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Then I made ribs, pork butt, smoked and air fried wings, and a smoked chicken that I injected with Tony Chachere Creole Style Butter Marinade.

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I also made some more Rice Krispie Treats because I found the special colored holiday Rice Krispies at the grocery store.  I'm a real sucker for seasonal items like this and the seasonal Oreos.

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Last night I made a recipe that I downloaded back in 2012 but have only made three times. It was from Ina Garten which happens to be one of my faves.

My iPhone contains over 900 recipes which makes revisiting specific recipes tough unless you can be title specific. At any rate...this is a dinner winner. A high recommend for an absolutely delicious salmon meal.

A sauteed onion base with garlic and cherry tomatoes, add in some S&P, cover & reduce for 15 minutes add some fresh basil and a splash of balsamic vinegar...sauce is finished.

Oven at 400º, salmon lightly rubbed with olive oil, S&P, bake for 12-15min till internal temp of 140º-145º.

Steam asparagus till al dente, add a little butter and plate the meal. A couscous also works well with the sauce.

Absolutely delicious...
https://www.foodnetwork.com/recipes/ina-garten/salmon-and-melting-cherry-tomatoes-6565408

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I recently discovered these ,just blister in evoo and sea salt they are great.
 

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That's a nice looking dish [member=44099]Cheese[/member].  Your dishes always look so delicious.  I've been loading up the Paprika App (thanks again for that recommendation) with all kinds of recipes that I come across.  It's very handy.  Speaking of handy, this past Summer I downloaded a free Android app called "Food Checklist."    It allows you to inventory items that you have around your house like in the pantry/fridge/freezer.  The app has the capability of scanning a product's barcode, but I've found that the product is found maybe 50-60% of the time.  You can enter an expiration date and the app can alert you when things are about to expire.  The app can also alert you if a product gets below a defined threshold so you can buy more. 

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It was a bit of pain to inventory everything in the pantry and a slight pain to remember to update a products quantity when used, but I really love being able to just open the app and check to see if we have this spice or have a certain sauce or other item.  All too often I've bought a duplicate item because I wasn't sure if we already had it at home.  I like the app so much I'm thinking of inventorying some of my woodworking supplies like screws.

Unfortunately, I believe the app is only available on Android, but there must be something similar available on Apple.

[member=58842]guybo[/member] I got shishito peppers at a restaurant once.  The waiter affectionately referred to them as the "lottery" pepper.  Most are mild, but every once in a while you get a hot pepper.  Have you ever run into a spicier that average shishito pepper?
 

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Hi the little produce gal said if red they would be warm to hot,also said to batter and fry serve w/garlic aioli.
 
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