Peace Frog Posted January 23 Share Posted January 23 We have a booze thread, a movies thread, a music thread, a TV thread, why not food? So what's cooking. Making an 8 quart dutch over of lentil soup today to freeze and eat over the next few weeks. Heavy on the cumin and kielbasa. Tonite for dinner, making sole franchese over a bed of baby spinach and thin spaghetti--very lemony and buttery. Trying to figure out the Super Bowl menu--the Burning Anus Wings are a must but need to fill out the menu. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted January 24 Share Posted January 24 Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 25 Author Share Posted January 25 4 hours ago, SAM SAM HE'S OUR MAN said: It’s organic. You can’t force these things. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 29 Author Share Posted January 29 Reversed seared a massive bone in NY Strip (2-1/2 inches thick) to 125 internal temp then finished off in the cast iron basting with butter garlic and Rosemary. Came out exceptional. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30 Author Share Posted January 30 Bolognese over pappardelle today. 1 Quote Link to comment Share on other sites More sharing options...
munchmemory Posted January 30 Share Posted January 30 I'm doing some rubbed pork tenderloins later. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30 Author Share Posted January 30 9 minutes ago, munchmemory said: I'm doing some rubbed pork tenderloins later. Sounds sexy. I kid, love port tenderloins. I brine then grill with a Dijon mustard and Mollasses glaze. How do you prepare? Quote Link to comment Share on other sites More sharing options...
munchmemory Posted January 30 Share Posted January 30 4 minutes ago, Peace Frog said: Sounds sexy. I kid, love port tenderloins. I brine then grill with a Dijon mustard and Mollasses glaze. How do you prepare? One of my usual rubs: Kosher salt, pepper, smoked paprika, onion powder, garlic powder, ground coriander, ground cloves, dried oregano, and brown sugar. Then a few shakes of liquid smoke and bake in a hot oven. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 30 Author Share Posted January 30 1 minute ago, munchmemory said: One of my usual rubs: Kosher salt, pepper, smoked paprika, onion powder, garlic powder, ground coriander, ground cloves, dried oregano, and brown sugar. Then a few shakes of liquid smoke and bake in a hot oven. Nice. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 2 Author Share Posted February 2 Making Salmon Picatta tonite. Eating more Omega-3s and my other Salmon preps were getting boring. Quote Link to comment Share on other sites More sharing options...
Beerfish Posted February 5 Share Posted February 5 I am making some kind of modified shepherds pies tomorrow. I made the filling of the pie today in my slow cooker, will do the crusts and pie tomorrow. Quote Link to comment Share on other sites More sharing options...
Integrity28 Posted February 5 Share Posted February 5 I have kids. Chicken nuggets and leftover pizza last night. Today, maybe a chance to actually cook. I like to make pulled chicken in the instapot, then make old fashioned chicken and noodles from it in winter days like this. Might do that. I usually just get in the kitchen and make stuff up and it’s great. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 5 Author Share Posted February 5 10 hours ago, Beerfish said: I am making some kind of modified shepherds pies tomorrow. I made the filling of the pie today in my slow cooker, will do the crusts and pie tomorrow. Lamb? It’s the best. I make a mean one. I think beef is called Cottage pie. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 5 Author Share Posted February 5 Capellini alla Nanni. Nanni’s is a since closed classic Italian joint on the east side in the 40s. Prosciutto onions raw sweet butter EVOO white wine porcini and shiitake mushrooms tomatoes petite peas heavy cream parm Reggiano. Chef gave us the recipe before they closed. Quote Link to comment Share on other sites More sharing options...
Beerfish Posted February 8 Share Posted February 8 Was not sure where to post this but it is utterly horrifying. The meals being served to the Olympic athletes. So I did a few more image searches about this and other things being served look totally and utterly revolting. Like beyond revolting. Quote Link to comment Share on other sites More sharing options...
Integrity28 Posted February 8 Share Posted February 8 24-hour brined, charred chicken thighs with a smoked paprika, garlic, onion rub. Tonight I ate it with salad. Tomorrow I’ll re-grill them in the cast iron and have them as either Mexican or something more like swarma. Super versatile and incredibly good. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 8 Author Share Posted February 8 38 minutes ago, Integrity28 said: 24-hour brined, charred chicken thighs with a smoked paprika, garlic, onion rub. Tonight I ate it with salad. Tomorrow I’ll re-grill them in the cast iron and have them as either Mexican or something more like swarma. Super versatile and incredibly good. What’s the brine? I brine my thanksgiving turkey and pork. That’s about it. Quote Link to comment Share on other sites More sharing options...
Green Ghost Posted February 8 Share Posted February 8 German style smothered pork chops tonight. I heat up a little olive oil in a frying pan, and cook three large bone in chops about 3-4 minutes on each side and remove them from the pan. I then put in a bag of sauerkraut, some caraway seeds and 5-6 crumbled strips of bacon. I let it cook on low heat until the kraut gets a light brownish color and slight crisp to it. Then I add a diced apple, and some brown sugar, and mix it up. I put the chops in a Pyrex lasagna pan, and smother them with the kraut. I cover the pan with aluminum foil and let them cook at 375* for one hour. The pork is always fall off the bone tender, and the kraut is delicious. I serve it with sides of buttered spaetzle and cinnamon applesauce. Perfect meal for a cold damp evening like we had down here tonight. Quote Link to comment Share on other sites More sharing options...
Integrity28 Posted February 8 Share Posted February 8 57 minutes ago, Peace Frog said: What’s the brine? I brine my thanksgiving turkey and pork. That’s about it. Sea salt, brown sugar, herbs. I just made it up. I’ve been doing brine for turkey and pork for a long time - just kinda riffed on it. I like maple brine the best. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 10 Author Share Posted February 10 Menu for Super Sunday is set. At least my contribution. Making beef empanadas and Burning Anus Wings. Quote Link to comment Share on other sites More sharing options...
munchmemory Posted February 11 Share Posted February 11 16 hours ago, Peace Frog said: Menu for Super Sunday is set. At least my contribution. Making beef empanadas and Burning Anus Wings. I bought a piece of Boston butt yesterday. Will make pulled pork, cornbread, coleslaw, BBQ sauce, etc. Sam Adams, sparkling wine and maybe Jet Juice (lemonade, vodka & Midori) as the drinks of choice. Also, just replaced my decades-old kitchen torch. So might make some Crème brûlée to finally try it out. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 11 Author Share Posted February 11 5 minutes ago, munchmemory said: Jet Juice (lemonade, vodka & Midori) as the drinks of choice. Gawd, I haven't had Midori in ages. It's actualy quite delicious. Cornbread in the cast iron? Just started doing the 2 years ago, comes out great. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 11 Author Share Posted February 11 I On 2/7/2022 at 10:49 PM, Integrity28 said: Sea salt, brown sugar, herbs. I just made it up. I’ve been doing brine for turkey and pork for a long time - just kinda riffed on it. I like maple brine the best. Nice. I steep my herbs in a pot with onions garlic and pepper corns and instead of water I go half water and half apple juice. Quote Link to comment Share on other sites More sharing options...
munchmemory Posted February 11 Share Posted February 11 Just now, Peace Frog said: Gawd, I haven't had Midori in ages. It's actualy quite delicious. Cornbread in the cast iron? Just started doing the 2 years ago, comes out great. No. I use a Pyrex pan. Perfect every time and the glass allows me to monitor the bottom for doneness. A bit of Midori in sparkling wine is great, too. Jet color plus a nice bit of melon essence. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 11 Author Share Posted February 11 3 minutes ago, munchmemory said: A bit of Midori in sparkling wine is great, too. Jet color plus a nice bit of melon essence. You know what would be REALLY great? If the friggin Jets were playing in it. 1 Quote Link to comment Share on other sites More sharing options...
munchmemory Posted February 11 Share Posted February 11 10 minutes ago, Peace Frog said: You know what would be REALLY great? If the friggin Jets were playing in it. Yup. Last time I watched the Jets in the SB I was 12 years-old and drinking soda. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 11 Author Share Posted February 11 On 2/7/2022 at 10:38 PM, Green Ghost said: German style smothered pork chops tonight. I heat up a little olive oil in a frying pan, and cook three large bone in chops about 3-4 minutes on each side and remove them from the pan. I then put in a bag of sauerkraut, some caraway seeds and 5-6 crumbled strips of bacon. I let it cook on low heat until the kraut gets a light brownish color and slight crisp to it. Then I add a diced apple, and some brown sugar, and mix it up. I put the chops in a Pyrex lasagna pan, and smother them with the kraut. I cover the pan with aluminum foil and let them cook at 375* for one hour. The pork is always fall off the bone tender, and the kraut is delicious. I serve it with sides of buttered spaetzle and cinnamon applesauce. Perfect meal for a cold damp evening like we had down here tonight. My fiance isn't a fan of pork chops because her mother used to cook the crap out of them, tough think tasteless peices of grey meat. I get them double cut, slit them open and stuff them with a whole bunch of stuff. Prosciutto, shallots, mushrooms, asiago cheese, sage, pin them with toothpicks, sear them off in the cast iron and finish them off in the oven. Hit them with a bourbon butter brown sugar glaze at the end. Gotta love pork. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 11 Author Share Posted February 11 Just made my empanada filling. Will stuff the discs Sunday morning and bake them off. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 17 Author Share Posted February 17 Radiatore alla vodka tonite. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 20 Author Share Posted February 20 Short right rib ragu over pappardelle. Quote Link to comment Share on other sites More sharing options...
chirorob Posted February 20 Share Posted February 20 Smoked pulled pork tonight. Sliders on the grill tomorrow. Quote Link to comment Share on other sites More sharing options...
SAM SAM HE'S OUR MAN Posted February 20 Share Posted February 20 12 hours ago, Peace Frog said: Short right rib ragu over pappardelle. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 24 Author Share Posted February 24 Miso Glazed Salmon pan seared. Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted February 26 Author Share Posted February 26 Bucatini all’ Amatriciana. My local Italian butcher gets great fresh guanciale. Bottle of Amarone. Quote Link to comment Share on other sites More sharing options...
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