Anyone cooking some food today to watch the championship games??
I have some pork belly on the smoker that I am turning into pork belly burnt ends. Will be making sandwiches with them tonight.
Maybe some nachos and leftover lasagna earlier in the day.
Today doing a homemade zouppa toscana - the roux is already going with sausage bacon and mirepoix
Dinner: Shrimp & Andouille Jambalaya
Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho)
Omg no. You didn’t need to preview that.
I need new friends. You guys want to be friends?
I'm not anywhere close to being as good a cook as many of you are, so my expectations are lower. If my recipe works, great. If not, I'll just focus on the games.
Dinner: Shrimp & Andouille Jambalaya
Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho)
As you've already learned from JJ, I'm not very sophisticated regarding food, so I'll bite. What are you subbing for the pizza crust and tortillas?
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should have previewed that first.
Omg no. You didn’t need to preview that.
I need new friends. You guys want to be friends?
funny you should say that.... I always get people calling or texting asking about getting together for a BBQ...because they know.
For burgers, I grind up chuck steaks and also grind in pre-cooked bacon into the mixture. It is like no burger you have had before.
Will drop by for some of those leftover burnt ends
Buddy of mine is a has a side bbq biz, sent me an overnite for NY
Ribs and what he call a triple pork explosion. Smoked pork loin stuffed with sausage and bacon.
Brunch was a small production: fritatta of hot italian sausage slices, caramelized onions, sweet peppers, fresh basil, potato and Feta crumbles.
Very nice fritatta combo.
Yeah, those pictures need to be bigger. MUCH bigger!
that's kind of what I did. I used a dry rub on the pork belly and it went on the smoker for a 4 or 5 hours (I forget exactly) and then I made some barbecue sauce I found a recipe for and took them off the smoker and put in the grill pan with the barbecue sauce. Loved it, but I thought the sauce was just meh.
I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly.
I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly.
I haven't made burnt ends. I have done a sous vide, then broiled and served on bao buns. The sous vide is done with a marinade which is then reduced to a syrup and added to mayo as a sandwich spread. You could make the mayo without doing the sous vide just by reducing the marinade. And if you didn't want to end up the mayo, you could probably just stop the reduction earlier. Just a thought.
Marinade:
1/2 cup soy sauce
1/2 cup mirin
1/2 cup granulated sugar
2 tablespoons fish sauce
2 whole scallions, roughly chopped
3 medium cloves garlic, roughly chopped
1 (2-inch) chunk ginger, peeled and roughly chopped
2/3 cup mayonnaise
If going all the way to syrup, I'd strain out the solids about halfway through.
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I'll keep looking for better sauce recipes. I think the sauce would have been good on brisket burnt ends. not so much pork belly.
I haven't made burnt ends. I have done a sous vide, then broiled and served on bao buns. The sous vide is done with a marinade which is then reduced to a syrup and added to mayo as a sandwich spread. You could make the mayo without doing the sous vide just by reducing the marinade. And if you didn't want to end up the mayo, you could probably just stop the reduction earlier. Just a thought.
Marinade:
1/2 cup soy sauce
1/2 cup mirin
1/2 cup granulated sugar
2 tablespoons fish sauce
2 whole scallions, roughly chopped
3 medium cloves garlic, roughly chopped
1 (2-inch) chunk ginger, peeled and roughly chopped
2/3 cup mayonnaise
If going all the way to syrup, I'd strain out the solids about halfway through.
That would reduce down to about 2 Tbs syrup. Be careful not to go too far and have it seize.
Shrimp cocktail for an appetizer.
:yum:
I made this a few times at myrecipe.com. With bacon not sausage but I’m sure either works.
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Lunch: Roast Poblano, Jack Cheese & Steak Tacos
Dinner: Shrimp & Andouille Jambalaya
Snack: Kind of out of place, but I am going to make a Pizza Rustica (Easter Pie) because I have pretty much all of the ingredients around, and it keeps great for a week in the fridge. Not that it matters, but everything will be low carb. If anyone is interested in how to tweak them low carb, I'd be happy to give details. (it's all pretty obvious tho)
As you've already learned from JJ, I'm not very sophisticated regarding food, so I'll bite. What are you subbing for the pizza crust and tortillas?
I'm cheating on the tortillas. There is a company, Mr. Tortilla, that makes low carb tortillas. They aren't corn, but they are pretty good. For the pizza crust, I'm making it like a cheesecake, using almond flour, grated parmesan, and melted butter. It's going in the oven now. Needs to bake for almost 2 hours.
Chicken park sandwich from Lena’s (just opened on 2nd and 62nd for any one near me. Made side linguini with some olive oil and grated park as a side.
That shit looks insane pj. Can you look into making a cologne out of it? Thanks in advance.
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Basically follow Food Network recipe and use hot sausages and red pepper flakes for a little kick. Some crusty bread and a nice chianti on a chilly January day.
I made this a few times at myrecipe.com. With bacon not sausage but I’m sure either works.
Yes DJM. I have used think cut bacon too although I like the spicy sausage better.
Cabbage, keilbasa, onions, with wide egg noodles. A touch of bacon and some saurkraut too. Lots of toasted caraway seeds. Dark rye bread.
I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself.
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Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped
I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself.
Yea I dont do much of anything to it. I simmer the S,P &O in some good extra virgin because Nic's bread is nuts.
I also tried the tomato thing before and wasnt a fan of the acid it added.
Will drop by for some of those leftover burnt ends
Buddy of mine is a has a side bbq biz, sent me an overnite for NY
Ribs and what he call a triple pork explosion. Smoked pork loin stuffed with sausage and bacon.
I live in metro Boston and my door is always open (well not literally but almost). my older two are freshmen in college and I haven't learned to adjust portions yet so we always have a ton of food (when I cook).
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In comment 15132560 chopperhatch said:
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Fresh sweet sausage and french bread rolls from Nicolo's in Montclair. Gonna brown the sausage on the grill at halftime, then cut it up and add to onions and peppers with olive oil to bake. Pretty pumped
I make a sausage and peppers onions that is insanely good. I add in diced tomatoes, Marsala wine and other Italian herbs. Forget about it...nice change from the traditional version, which is fine in and of itself.
Yea I dont do much of anything to it. I simmer the S,P &O in some good extra virgin because Nic's bread is nuts.
I also tried the tomato thing before and wasnt a fan of the acid it added.
YEah I can see both sides. I love the regular version too, let the sausage flavor rule, nothing wrong there. I love adding garlic to the peppers and onions for 2 minutes or so.. and this new version with the marsala sweetness contrast works nicely.
I loved it, but that time I baked it more like a casserole and made sausage and pepper subs.
My go to in the summer is bratwurst, peppers, onions and potatoes. the potatoes are such a unique flavor and texture people always comment on "wow I never though to add potatoes to it but they're so good in it)