I don't know if this will work out or not, but it's the slow time of year, so let's give it a try. For me, it was Emeril's Shrimp and Eggplant bake. Followed closely by skirt steak in adobo. You?
...I typically roast caulflower, but one poster said his grandma would blanch it then saute it in olive oil and garlic.
I did that, first cooked up some chicken sausage, then added more oil and garlic and sauteed the blanched cauliflower until just soft, then tossed in spaghetti. Garnish with chopped parsley.
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
Vegan rib sandwich at the Vegan Junk Food Bar in downtown
Can't remember the name of it, woodcreek or something? It's a hybrid, has a basket for putting charcoal in as well as the ceramic briquets.
I put a cast-iron pan on the left, ceramic briquets on the right. Set the thing to sear and waited until it was around 550 degrees. When I open the thing loses heat quick, so I quickly seared the sausage over the ceramic while I began sauteeing the onions and peppers in EVOO in the pan. About 5-6 minutes maybe of rolling the sausage around on the sear side, which was sitting like 450 give or take. I'd close the lid from time to time to let it get up and just had the probes set for a temp of 180 on the sausage.
When it hit that I put it in with pan with the peppers and onions, put the sandwich bread sliced on the warming tray above, and after maybe a minute moved the bread over the cast iron pan. I brought it into the house - the bread was toasty on the outside but picked up the moisture from the pan on the inside so it was nice. Used a little dijon mustard with the peppers, onions, and sausage.
Made pork belly burnt ends with a hoisin glaze on top of an asian slaw with corn tortilla and a drizzle of gochujang sauce.
GrMtWoods- lake champlain perch was always a go to growing up, out of curiosity have they adjusted the safe amount to eat per month due to mercury in the past 20 years? I know historically it was a bigger concern in the northern part of the lake.
and steamed those Friday evening. Also steamed some mussels. Was a nice change-up. Can't find bars/taverns doing clams in our area much these days ... all saying they've simply become too expensive. Crazy times.
on a shingle I made. Pregnant wife said “you should make this again, but next time with a full sub roll” so she can make a giant sandwich out of it. Hahaha
We took out the WSM and fired it up to 250. Took a small pork shoulder and cut it into 2" cubes and covered them with Memphis Mist dry rub for 3 hours, then smoked them for 2 hours. After the 2 hrs we place the ends in a tin container and mix homemade BBQ sauce, honey, brown sugar and 3 shots of whiskey. Mix them all up and place the tin on the smoker for another 2-3 hours. You want the BBQ mixture to render down and thicken. Super sweet and ridiculously delicious. Your neighbors will definitely be looking over the fence to see what the hell your cooking and smells so good..
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
RE: We did a tray of poor man's Burnt Ends this weekend
We took out the WSM and fired it up to 250. Took a small pork shoulder and cut it into 2" cubes and covered them with Memphis Mist dry rub for 3 hours, then smoked them for 2 hours. After the 2 hrs we place the ends in a tin container and mix homemade BBQ sauce, honey, brown sugar and 3 shots of whiskey. Mix them all up and place the tin on the smoker for another 2-3 hours. You want the BBQ mixture to render down and thicken. Super sweet and ridiculously delicious. Your neighbors will definitely be looking over the fence to see what the hell your cooking and smells so good..
I've done burnt ends with pork belly and with chuck roast. I've made char siu with pork butt. They're all great.
but I harvested a shit load of collard greens from my garden and I made southern style collard greens.
I was expecting the worst because I had never cooked with ham hocks before, but they were incredible. Restaurant quality IMO.
and it's always more satisfying when you cook something you grew.
Never made greens before, but I' making mustard green with kale tonight. More of an Asian than Southern recipe. Pairing it with an Ethiopian chicken stew.
we talking the fermented spicy Korean cabbage concoction, made into pancakes?
I'm guessing the pancakes were flour/rice flower, maybe with some egg and the kimchi was either incorporated in it or used as part of the filling with the shrimp and sausage.
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
Hey Bill
Sorry didn’t see your questions yesterday, No the crispy rice is not traditional but as you said both my wife and I love it, so I do my own version. I do it similar too Paella or Tahdig (Persian rice). I make mine in a Dutch oven rather than an iron skillet so I can move it around on the grill for indirect heat at the end of cooking to crisp the rice I don’t stir the last 1/3 of cooking but do in the beginning.
Years ago we went to a restaurant in Charleston can’t remember the name they made individual orders in small 8 inch cast iron skillets and would crisp the rice it was incredibly good and been making it that way ever since.
I have thinking about doing one Filipino Lechon style at home and was wondering did you do yours in a smoker, oven, or rotisserie grill. I am leaning towards my rotisserie but concerned about the weight somewhat.
I’ve done it at work along with whole hog but never at home. If you could share I would appreciate it.
RE: RE: RE: I made a chicken andouille Bog yesterday
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
Hey Bill
Sorry didn’t see your questions yesterday, No the crispy rice is not traditional but as you said both my wife and I love it, so I do my own version. I do it similar too Paella or Tahdig (Persian rice). I make mine in a Dutch oven rather than an iron skillet so I can move it around on the grill for indirect heat at the end of cooking to crisp the rice I don’t stir the last 1/3 of cooking but do in the beginning.
Years ago we went to a restaurant in Charleston can’t remember the name they made individual orders in small 8 inch cast iron skillets and would crisp the rice it was incredibly good and been making it that way ever since.
Thanks, 1124. I've got a recipe for paella with a crispy bottom that I'm going try, probably in a couple of weeks.
The leftovers were even better than the original. If anyone's interested:
Eggplant and Shrimp Bake
Ingredients
1/2 cup olive oil
1 medium eggplant peeled and cut into 1-inch cubes (about 1 pound)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
3/4 pound large shrimp, peeled, deveined
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons minced garlic
1 cup water or shrimp stock
2 tablespoons chopped parsley
1/2 cup dried fine bread crumbs
1/2 cup grated Parmesan
Directions
Preheat the oven to 375ºF.
Heat the oil in a large skillet over medium-high heat. Add the eggplant, salt, cayenne, and black pepper. Sauté for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted. Add the shrimp, thyme, oregano, and garlic. Stir and cook for about 1 minute. Add the water (or stock) and parsley and cook for about 3 minutes, stirring. Remove from the heat and add the bread crumbs and cheese. Mix well.
Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
Serve hot.
I made it all in a cast iron pan, did not switch to a casserole dish.
A BLT on Thursday night, would have to be the best thing for me.
My local farmer had some beautiful Jersey Beefsteak.Tomatoes, that were grown in a high-tunnel. I used Benton's bacon, lettuce, tomato, toasted Sola bread, and Duke's Mayo. It was so good intact, I ate 3 of them. The Sola bread is pretty small....
I had a really good Eggplant Parmesan sandwich on Sunday, then fell further off the rails carb-wise, and had a huge plate of Pernil with Arroz & Gandules. While I enjoyed every bite, I really felt sick from overeating carbs. Back to just meat & vegetables for a couple of weeks, although there may be a slice of watermelon in plans for Father's Day.
I did that, first cooked up some chicken sausage, then added more oil and garlic and sauteed the blanched cauliflower until just soft, then tossed in spaghetti. Garnish with chopped parsley.
It was excellent! Thanks BBI!
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
Made smoked beef ribs yesterday, simple with a mashed potato and mixed vegetable side. I liked them a lot but not quite as delicious.
Made smoked beef ribs yesterday, simple with a mashed potato and mixed vegetable side. I liked them a lot but not quite as delicious.
Dan - sausage & peppers/onions is way up on my list. Not in the pic, but I melted some good buffalo mozz on top as well...just insanely good.
WHat kind of smoker do you use and how long do they go?
Have to admit it was the best Thai Basil dish I ever cooked. Made enough for ample leftovers and was happy to eat it a 2nd night.
(same deal with a Thai Panang Curry dish the prior week)
I put a cast-iron pan on the left, ceramic briquets on the right. Set the thing to sear and waited until it was around 550 degrees. When I open the thing loses heat quick, so I quickly seared the sausage over the ceramic while I began sauteeing the onions and peppers in EVOO in the pan. About 5-6 minutes maybe of rolling the sausage around on the sear side, which was sitting like 450 give or take. I'd close the lid from time to time to let it get up and just had the probes set for a temp of 180 on the sausage.
When it hit that I put it in with pan with the peppers and onions, put the sandwich bread sliced on the warming tray above, and after maybe a minute moved the bread over the cast iron pan. I brought it into the house - the bread was toasty on the outside but picked up the moisture from the pan on the inside so it was nice. Used a little dijon mustard with the peppers, onions, and sausage.
Came out really good.
My favorite, fresh lake Champlain perch fillets with potato cakes and salad.
Best meal, neighbor smoked tomahawk steaks with bearnaise sauce.
GrMtWoods- lake champlain perch was always a go to growing up, out of curiosity have they adjusted the safe amount to eat per month due to mercury in the past 20 years? I know historically it was a bigger concern in the northern part of the lake.
Wife liked the idea of less exposure. When I do clean a salmon or bass I take out the !ateral line.
May help,may not, but that's my method.
I was expecting the worst because I had never cooked with ham hocks before, but they were incredible. Restaurant quality IMO.
and it's always more satisfying when you cook something you grew.
Hey, you left the reservoir tip on it!
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
I've done burnt ends with pork belly and with chuck roast. I've made char siu with pork butt. They're all great.
I was expecting the worst because I had never cooked with ham hocks before, but they were incredible. Restaurant quality IMO.
and it's always more satisfying when you cook something you grew.
Never made greens before, but I' making mustard green with kale tonight. More of an Asian than Southern recipe. Pairing it with an Ethiopian chicken stew.
we talking the fermented spicy Korean cabbage concoction, made into pancakes?
Quote:
Kimchi pancake with shrimp and Chinese sausage
we talking the fermented spicy Korean cabbage concoction, made into pancakes?
I'm guessing the pancakes were flour/rice flower, maybe with some egg and the kimchi was either incorporated in it or used as part of the filling with the shrimp and sausage.
"it's fine with us" - People Eating Tasty Animals
Quote:
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
Hey Bill
Sorry didn’t see your questions yesterday, No the crispy rice is not traditional but as you said both my wife and I love it, so I do my own version. I do it similar too Paella or Tahdig (Persian rice). I make mine in a Dutch oven rather than an iron skillet so I can move it around on the grill for indirect heat at the end of cooking to crisp the rice I don’t stir the last 1/3 of cooking but do in the beginning.
Years ago we went to a restaurant in Charleston can’t remember the name they made individual orders in small 8 inch cast iron skillets and would crisp the rice it was incredibly good and been making it that way ever since.
Spider curious how you did the Suckling pig?
I have thinking about doing one Filipino Lechon style at home and was wondering did you do yours in a smoker, oven, or rotisserie grill. I am leaning towards my rotisserie but concerned about the weight somewhat.
I’ve done it at work along with whole hog but never at home. If you could share I would appreciate it.
Quote:
In comment 15731507 bigblue1124 said:
Quote:
yesterday that turned out great! Did it on the BGE in my Dutch oven perfect crispy rice bottom.
Made a Salmon Pastrami for the wife Saturday honestly it could have used at least another day or so curing so had to hot smoke it, which was not the plan, but she loved it that's all that matters.
I think it was Wednesday I made chiles rellenos picadillo left out the peas for the filling which turned out delicious.
How did you crisp the rice? Just leave it on the heat without stirring? None of the bog recipes I see seem to do that. Mrs. in UT loves crispy rice.
Hey Bill
Sorry didn’t see your questions yesterday, No the crispy rice is not traditional but as you said both my wife and I love it, so I do my own version. I do it similar too Paella or Tahdig (Persian rice). I make mine in a Dutch oven rather than an iron skillet so I can move it around on the grill for indirect heat at the end of cooking to crisp the rice I don’t stir the last 1/3 of cooking but do in the beginning.
Years ago we went to a restaurant in Charleston can’t remember the name they made individual orders in small 8 inch cast iron skillets and would crisp the rice it was incredibly good and been making it that way ever since.
Thanks, 1124. I've got a recipe for paella with a crispy bottom that I'm going try, probably in a couple of weeks.
I wasn't knocking it. I like Kimchi, just never heard or thought of making pancakes with it.
Eggplant and Shrimp Bake
Ingredients
1/2 cup olive oil
1 medium eggplant peeled and cut into 1-inch cubes (about 1 pound)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
3/4 pound large shrimp, peeled, deveined
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons minced garlic
1 cup water or shrimp stock
2 tablespoons chopped parsley
1/2 cup dried fine bread crumbs
1/2 cup grated Parmesan
Directions
Preheat the oven to 375ºF.
Heat the oil in a large skillet over medium-high heat. Add the eggplant, salt, cayenne, and black pepper. Sauté for 2 to 3 minutes, or until slightly soft. Add the onions, bell peppers, and celery and sauté for 2 to 3 minutes, or until slightly wilted. Add the shrimp, thyme, oregano, and garlic. Stir and cook for about 1 minute. Add the water (or stock) and parsley and cook for about 3 minutes, stirring. Remove from the heat and add the bread crumbs and cheese. Mix well.
Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
Serve hot.
I made it all in a cast iron pan, did not switch to a casserole dish.
I had a really good Eggplant Parmesan sandwich on Sunday, then fell further off the rails carb-wise, and had a huge plate of Pernil with Arroz & Gandules. While I enjoyed every bite, I really felt sick from overeating carbs. Back to just meat & vegetables for a couple of weeks, although there may be a slice of watermelon in plans for Father's Day.
Hold that thought, I'll bring the thread back :)
Quote:
I'll add the simple grilled 24oz. Prime NY Strip I just polished off.
Hold that thought, I'll bring the thread back :)
I like it!