- Nov 3, 2010
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Sounds good, I like some seafood salad sandwiches. Maybe try your way and see how it turns out.
Maggie’s THE "NOM NOM NOM" THREAD
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Paella we had last night. Lobster tail, jumbo shrimp and slow roasted chicken.
Looks really yummy.
I'm looking forward to not having a house full of kids.
Then we can start eating the good stuff.
Did I mention how much kids eat?
BTW, someone pead in you paella.
- Nov 3, 2010
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Bottomless pits. Mine are old enough where all they eat is cereal and ramen now if they are home.
It was those damn shrimp again…BTW, someone pead in you paella.
Made up 6# of candied pecans, almonds and cashews today for the upcoming holidays.
House smells fantastic…..
House smells fantastic…..
Something about an eggnog and rye whiskey is very relaxing.
Don't like that? No problems maybe a Cointreau and hot chocolate instead.
Hot chocolate, mini marshmallows or whipped cream some of an orange chocolate ball or other solid chocolate and Cointreau, Grand Mariner also works.
This is one of our favorite winter nightcap's.
Don't like that? No problems maybe a Cointreau and hot chocolate instead.
Hot chocolate, mini marshmallows or whipped cream some of an orange chocolate ball or other solid chocolate and Cointreau, Grand Mariner also works.
This is one of our favorite winter nightcap's.
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Wife requested my steak and shrimp last night before the holiday craziness with the family. Salt 'n pepper ribeye, and garlic shrimp.
This is from the pork butts out of the smoker on Saturday. Just getting around to processing it. Did two large butts, ate two meals out of it, and sealed and froze about 7.5lbs in the end. I'm happy with that. Doing a turkey tonight.
This is from the pork butts out of the smoker on Saturday. Just getting around to processing it. Did two large butts, ate two meals out of it, and sealed and froze about 7.5lbs in the end. I'm happy with that. Doing a turkey tonight.
Possibly the best part of Thanksgiving food… Turkey, cranberry chutney, and cream cheese sandwiches the next day!
…added a bit of hot gravy-soaked dressing in the middle; the “moist maker”!
…added a bit of hot gravy-soaked dressing in the middle; the “moist maker”!
Our first thanksgiving that we hosted turned out great. My smoked turkey came out really good, one oven roasted turkey, all the sides, bourbon pecan pie, etc. And later over the weekend, the wife made us a chocolate bundt cake to snack on.
Wagyu tenderloin… this was the tail end of 8#+ tenderloin #2 off the smoker tonight; big party for coworkers and neighbors.
And yes, you can get real Wagyu beef from herds here in Texas… One of the guys at dinner tonight helped start the herd and ranch that sells it here: https://heartbrandbeef.com/
Pics of the meats going into my Texas Chili
Bottom roast, cube steak and stew beef
From our 100 percent grass fed cows we raised
Plus I used ancho, arbol, guajillo, chilpotles in adobo sauce and costenos peppers
Ended up with 6 quarts of chili
Oh ya no stinking beans
A late breakfast today. Homemade breakfast bowl. Tater-tots, fried egg, and Sausage Gravy
- Nov 3, 2010
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Leftover Christmas turkey means some pot pie. Cut up some carrots, celery, red taters, and snap peas. Tossed them a round in a bowl with some spices and chopped up turkey. Put the pan in the pellet grill at 400 for about 30 minutes to soften the veggies some. Turned out delicious, always make two crust pot pie so there is plenty of crust to go around(crust not pictured)
Dandy Idea there fat man.
Got me a dinner plan!!!
Aint you supposed to be workin?
Or you done already?
Got me a dinner plan!!!
Aint you supposed to be workin?
Or you done already?
- Nov 3, 2010
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It’s 3 pm here, I had 8 hours on the clock 4 or 5 hours ago.
Shouldn’t you be takin a fourteenth deuce of the day on the clock?
Second slice of some home made boboli pizza
- Sautée some garlic in olive oil, and cook some cubed chicken in the garlic
- Add a small can of tomato paste and about 1/2 cup of milk…yes, milk
- Stir it up while adding spices: italian spice blend, onion powder, cracked pepper, some crushed red pepper and hot shot to taste
— No need for added salt, the cheese you’re about to add has plenty…see below
- Grate in some parmesan-reggiano cheese as it cooks; we use well over 1/2 a pound for a large pizza
- Add in more crushed garlic as it cooks too…and just as it thickens up, I like to add in quite a bit of tarragon for a very aromatic sauce
While the sauce thickens, throw the boboli bread in the oven… 450F for ~6 minutes gets it crisp, but not too crisp
You have to stir the sauce constantly…almost like making risotto. I adjust the heat up and down as needed to melt the cheese as I grate it into the sauce. You can add more milk if it thickens too fast too.
Once the bread/pizza crust comes out of the oven, and the sauce is thick enough to spoon on, pile it on.
Add some cheese on top and toss it back into the oven long enough to melt the cheese; 2-3 minutes is usually plenty.
We usually put some sliced provolone on top, but tonight just sliced up some buffalo mozzarella…a little bland for my taste, but still damn good. The sauce flavors stood out a lot more this way too.
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- Nov 3, 2010
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Not sure what to call it?
Squash
Zucchini
Red taters
Yellow taters
Celery
Carrots
Purple onion
Gala apples
Apple pear
Small bit of beef, like stew meat but smaller cuts, more like chipped. Cooked the veggie mix in the oven for about 20 minutes. Sautéd the beef in real butter on stovetop. Topped the veggies with meat and let warm for about 5 minutes. Get a bowl and spoon.
Squash
Zucchini
Red taters
Yellow taters
Celery
Carrots
Purple onion
Gala apples
Apple pear
Small bit of beef, like stew meat but smaller cuts, more like chipped. Cooked the veggie mix in the oven for about 20 minutes. Sautéd the beef in real butter on stovetop. Topped the veggies with meat and let warm for about 5 minutes. Get a bowl and spoon.
Last night was cast iron skillet filets, and the wife's jalapeno poppers, stuffed with crab and cream cheese. One of my favorite meals.
After resting
Served (slightly overcooked, so used to the Blackstone now. Still delicious)
After resting
Served (slightly overcooked, so used to the Blackstone now. Still delicious)
Had a couple extra pie crusts from the holiday baking season, found a good use…..
Start by baking the crust as it dosen’t get much oven time later on.
Brown a pound or so of your favorite breakfast sausage and add it to the crust.
Make up a batch of corn meal mush, white corn meal was used. Slather it on top of the sausage as soon as it’s done before it starts to cool off and set up. A 4 serving batch is about right.
Set the pie aside to cool off and allow the mush to set up and become firm…..
Next morning here. Add a little of your favorite cheese on top and give it a couple minutes under the broiler. Home smoked sharp cheddar was used here.
It’ll still need to be microwaved to get it throughly heated.
Add a bit of white sausage gravy and you’re done….
Start by baking the crust as it dosen’t get much oven time later on.
Brown a pound or so of your favorite breakfast sausage and add it to the crust.
Make up a batch of corn meal mush, white corn meal was used. Slather it on top of the sausage as soon as it’s done before it starts to cool off and set up. A 4 serving batch is about right.
Set the pie aside to cool off and allow the mush to set up and become firm…..
Next morning here. Add a little of your favorite cheese on top and give it a couple minutes under the broiler. Home smoked sharp cheddar was used here.
It’ll still need to be microwaved to get it throughly heated.
Add a bit of white sausage gravy and you’re done….
- Nov 3, 2010
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Damn you, I’m so hongry now. That looks goodHad a couple extra pie crusts from the holiday baking season, found a good use…..
Start by baking the crust as it dosen’t get much oven time later on.
Brown a pound or so of your favorite breakfast sausage and add it to the crust.
Make up a batch of corn meal mush, white corn meal was used. Slather it on top of the sausage as soon as it’s done before it starts to cool off and set up. A 4 serving batch is about right.
Set the pie aside to cool off and allow the mush to set up and become firm…..
Next morning here. Add a little of your favorite cheese on top and give it a couple minutes under the broiler. Home smoked sharp cheddar was used here.
It’ll still need to be microwaved to get it throughly heated.
Add a bit of white sausage gravy and you’re done….
Finally eating something at 3:45PM, been a busy day. Home made sausage balls (spicy sausage, sharp cheddar, my wife's seasoning blend), queso, and Sriracha. Delicious!!
Tonight, I went for simple. Camp Corn (carmelized corn, with onion, garlic, and bacon) and grilled pork loin.
Home made hot chocolate, topped with real home made whipped cream really hits the spot on a cold wet night…
…and the dessert is actually a kind of fruit cake that surprisingly doesn’t suck! Very old school nut-based cake recipe made at a bakery here in Tejas. Very dense, and actually pretty tasty…and I usually loathe fruit cakes.
…and the dessert is actually a kind of fruit cake that surprisingly doesn’t suck! Very old school nut-based cake recipe made at a bakery here in Tejas. Very dense, and actually pretty tasty…and I usually loathe fruit cakes.
Missed taco Tuesday, so it’s taco salad Wednesday!
…and a bourbon slushy of course!
…and a bourbon slushy of course!
Piece of America's southern heritage.
Wife had bought 2 pkg's of huge chicken brests. Had a full pack of 4 and a single very large breast left.
Can't lie I like breast.
Anyway she carefully split one and then pounded them out thinner with the flat side of a mallet.
Flour, egg / milk wash then flour again, a few spices in there.
Into a very hot cast iron skillet with crisco. You can see by the bubbles no screwing around on low heat.
Fresh made mash potatoes and a
Country style gravey.
You would be better off if you had some buttermilk to use but it's flooding streets and some people's little shit boxes stall and hard to drive around all of them so milk works.
If you don't use a cast iron skillet we need your address and please fill out the deportation paperwork so we don't send your ass to the wrong communist country.
My wife is a badass.
Wife had bought 2 pkg's of huge chicken brests. Had a full pack of 4 and a single very large breast left.
Can't lie I like breast.
Anyway she carefully split one and then pounded them out thinner with the flat side of a mallet.
Flour, egg / milk wash then flour again, a few spices in there.
Into a very hot cast iron skillet with crisco. You can see by the bubbles no screwing around on low heat.
Fresh made mash potatoes and a
Country style gravey.
You would be better off if you had some buttermilk to use but it's flooding streets and some people's little shit boxes stall and hard to drive around all of them so milk works.
If you don't use a cast iron skillet we need your address and please fill out the deportation paperwork so we don't send your ass to the wrong communist country.
My wife is a badass.
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Bratwursts, brisket, and bourbon… Gotta love thirsty Thursday!
Fair food! BBQ Fries! Fresh cut fries, pulled Pork, Beans and House Coleslaw. 
A little stir fry action.
Didn't have any chicken thawed out or enough shrimp iether.
Not explicitly shopped for using up odd pieces. The key is to have a couple of pantry stable sauces around.
Yes you can make the sauces from scratch but I would have to go shopping and then end up with a new batch of other stuff defeating the intent of run what you brang.
I wanted orange chicken but some hatch sausages were what was needing used, I would use plain good quality garlic sausages instead if you want better controll of the heat.
Luckily pantry had garlic cloves, ginger powder, and I started keeping sweet chili sauce, sweet and sour. Normally orange sauce but I was out and had some orange marmalade and one fresh orange.
Use a peeler to remove all the orange peel in strips and make sure not to get into the pith because we are eating it.
A little on knifes, the large ching knife runs through ingredients and transfers them quickly. But using that knife to segment an orange not your best choice. I could have washed a paring knife but decided to be a stubborn old guy instead.
Heat and oil a wock or large pan with some oil and a bit of the sesame oil.
Starting with the meat heat flip around, then go with orange peel white onion garlic cook a bit . About time for the bell pepper, orange segments and spices. If you add pepper flakes careful if the sausage had heat it adds up quickly.
When cooked through turn heat down and add marmalade, half the jar and sweet pepper sauce/ sweet sour sauce.
Serve over rice.
Didn't have any chicken thawed out or enough shrimp iether.
Not explicitly shopped for using up odd pieces. The key is to have a couple of pantry stable sauces around.
Yes you can make the sauces from scratch but I would have to go shopping and then end up with a new batch of other stuff defeating the intent of run what you brang.
I wanted orange chicken but some hatch sausages were what was needing used, I would use plain good quality garlic sausages instead if you want better controll of the heat.
Luckily pantry had garlic cloves, ginger powder, and I started keeping sweet chili sauce, sweet and sour. Normally orange sauce but I was out and had some orange marmalade and one fresh orange.
Use a peeler to remove all the orange peel in strips and make sure not to get into the pith because we are eating it.
A little on knifes, the large ching knife runs through ingredients and transfers them quickly. But using that knife to segment an orange not your best choice. I could have washed a paring knife but decided to be a stubborn old guy instead.
Heat and oil a wock or large pan with some oil and a bit of the sesame oil.
Starting with the meat heat flip around, then go with orange peel white onion garlic cook a bit . About time for the bell pepper, orange segments and spices. If you add pepper flakes careful if the sausage had heat it adds up quickly.
When cooked through turn heat down and add marmalade, half the jar and sweet pepper sauce/ sweet sour sauce.
Serve over rice.
This knife was a present from my wife a long time ago. I think I was watching Iron Cheff or Ming Si and wanted one.
Anyway you can get this type of knife all over. The name changes by type of use intended, "meat cleaver" thicker and intended to chop through bones. This one is more like a knife, thinner "vegetable cleaver" anyway very useful in preparing.
This one in particular was made in Solingen Germany so cost a bit more than some. I like the cha-ching it makes if you tap it on the board.
Let's everyone know prep is going on in the kitchen, either run away or help wash vegetables. Lol
Anyway you can get this type of knife all over. The name changes by type of use intended, "meat cleaver" thicker and intended to chop through bones. This one is more like a knife, thinner "vegetable cleaver" anyway very useful in preparing.
This one in particular was made in Solingen Germany so cost a bit more than some. I like the cha-ching it makes if you tap it on the board.
Let's everyone know prep is going on in the kitchen, either run away or help wash vegetables. Lol
The best leftovers are better than the original meal! “Mom Burger” that’s really more of a frikadellen (1/3 ground pork and 2/3 ground beef), but grilled instead of fried in bacon fat, and a big fat slice of vine-ripened heirloom tomato on Texas Toast, with some 1000 Island dressing, and Heinz 57.
Only thing missing that I’d want on there is some crispy bacon slices, but we used up all the bacon on appetizers for last night’s game party at a neighbor’s house… Bacon-wrapped dates, stuffed with goat cheese, then baked until the bacon’s crisp, so all that bacon grease soaks into the bundle of heaven. Gonna add some jalapeños to a couple next time and see if that perfects, or ruins that awesome snack! LoL.
…had to pull this one out the the drink ‘fridge with stuff set aside for mixed drinks, but can’t have this without a Dr. Pepper!
Only thing missing that I’d want on there is some crispy bacon slices, but we used up all the bacon on appetizers for last night’s game party at a neighbor’s house… Bacon-wrapped dates, stuffed with goat cheese, then baked until the bacon’s crisp, so all that bacon grease soaks into the bundle of heaven. Gonna add some jalapeños to a couple next time and see if that perfects, or ruins that awesome snack! LoL.
…had to pull this one out the the drink ‘fridge with stuff set aside for mixed drinks, but can’t have this without a Dr. Pepper!
And now I need one of those! We have several Zwilling and Wusthof knifes, most picked up when we lived in Germany.
Other than the steak knives, and their new bread knife, these two get the most use around here:
@Snuby642 is yours the 7” Chinese Chef’s knife, or something different?
Looks like a Zwilling handle, but maybe a bit shorter than 7” …hard to tell in that pic.
This one from Wusthof is calling my name..but not sure it’s worth the 50% premium over Zwilling Pro, which I’ve been very satisfied with over the years.
Looks like a Zwilling handle, but maybe a bit shorter than 7” …hard to tell in that pic.
This one from Wusthof is calling my name..but not sure it’s worth the 50% premium over Zwilling Pro, which I’ve been very satisfied with over the years.
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^^^^^^^^
Nice knives.
Wife was nice to me again.
Cut it with a fork chicken fried chicken and the other smaller chunk is chicken fried bacon.
Anyway thawed out 3 chicken breasts. They were possibly the largest I have seen in my 66 year life.
One cut and pounded made 4 pieces and was very tender.
Tomorrow I need to do something different with the other 2.
Hard act to follow perfection.
Nice knives.
Wife was nice to me again.
Cut it with a fork chicken fried chicken and the other smaller chunk is chicken fried bacon.
Anyway thawed out 3 chicken breasts. They were possibly the largest I have seen in my 66 year life.
One cut and pounded made 4 pieces and was very tender.
Tomorrow I need to do something different with the other 2.
Hard act to follow perfection.
Damn! I just ate dinner and that plate has my mouth watering!
I can’t believe I’ve never had chicken fried bacon… Gonna pick up some pork belly this week and have a go at that too.
@91Eunozs
8 inch Messermiester "Yan can cook" on the protective sleeve .
https://www.messermeister.com/collections/chefs-knives
Didn't see it in current inventory.
So went to Yan can Kook and found one 7.75 blade but didn't mention Solingen steel.
Best I could do had it for ?25 years.
8 inch Messermiester "Yan can cook" on the protective sleeve .
https://www.messermeister.com/collections/chefs-knives
Didn't see it in current inventory.
So went to Yan can Kook and found one 7.75 blade but didn't mention Solingen steel.
Best I could do had it for ?25 years.
I looked at Zwilling an they have two about the same mine is 7.75 ish.
I'll figure thier quality would be the same.
You want a Chinese cheffs knife / vegetable cleaver, thinner than a " cleaver".
I'll figure thier quality would be the same.
You want a Chinese cheffs knife / vegetable cleaver, thinner than a " cleaver".
Thanks! And yeah, this MesserMeister 7” vegetable cleaver is probably the closest thing available today to the one you have…
Will likely just grab the similar Zwilling or maybe the Wusthof to match the knives we already have.
May have you beat. These 3 filled a 14in electric frying pan without pounding. Thought someone swapped them with turkey breasts.
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