Whatcha Cooking today?

[worth1]

I don't know what I was thinking this morning but I was hungry.
Don't know how I'm going to eat it for lunch.
Chopped ham cheese onion and tomato.
My homemade sandwich spread/tartar sauce.

IMG_20240531_080937675_HDR.jpg

[worth1]

No cooking today.
Meatless Friday.
Polished off the Pico with tortilla chips and some guacamole.
Refreshments were Port wine and ice cold water.

[karstopography]

IMG_4258.jpeg

IMG_4259.jpeg

Shrimp on the Barbie. Simple marinade of fresh garden garlic pressed, olive oil, fresh cilantro and a squeeze of lime as it comes off the grill.

H-E-B has had jumbo Gulf brown shrimp on sale.

[worth1]

I picked up some pork ribs at the store.
They were out of the regular ribs and the regular St Louis style.they had all natural ribs but they were too expensive.
I found regular baby back and picked out some with way less loin on them.
The loin dries out while the rest of the ribs still need cooking in my experience.
I don't want to smoke them I want to bake them or something.
Honest to goodness I can't remember ever having BBQ pork ribs growing up.
But we butcherd hogs.
My Mom cooked them some way with the usual pork gravy and mashed potatoes.
Salt pepper and garlic powder.
The rascals are in a kettle covered standing on end at 275F at 4:30.

We shall see.

[worth1]

I've been slowly making a roux for the gravy and it's taking all morning.
Well my morning it's been going for over 2 hours.
It has some cubes of smoked hog jowl fat in it as well.
Plus some fresh garlic.
Temperature not high enough to burn the garlic.
Half a stick of butter plus regular peanut oil.

[worth1]

It's almost impossible to find a recipe on YouTube or anywhere to cook pork ribs without them having BBQ sauce on them these days.
The best oven BBQ ribs and so on.
Well these aren't oven BBQ ribs.
I pulled them out of the cooking liquid flipped them over and roasted in the oven at 500F for a few and pull them out.
Then I brushed on my super thick homemade balsamic vinegar condiment.
The roux was put in the cooking liquid I added water and it's reducing down.
That's when I adjusted the salt garlic powder and freshly ground black pepper.

IMG_20240601_092309452_HDR.jpg

[karstopography]

IMG_4263.jpeg

Shredded chicken breast tacos. Two enormous chicken breasts with skin and ribs left of for flavor (will be removed before shredding). Garden poblano diced up with a Cuostralee and MPLA tomato, both skinned and seeded in the case of MPLA.

Cumin, chili powder, Goya adobo seasoning powder, and that’s it.

Going to make pico de gallo or something along those lines later.

[worth1]

Wanted Salisbury steak for some crazy reason.
No mushrooms but have a ton of onion gravy.

IMG_20240602_121158924_HDR.jpg

[worth1]

Some sort of chocolate cake.
No recipe just experience from former disasters.
It might turn into a brick.
About 2 cups of all purpose flour.
A tablespoon or so of baking powder.
3 eggs.
Goodly dollops of...
Steens cane syrup.
Brown sugar.
White sugar.
A bunch of butter almost a whole stick.
A Quarter cup or more of dark cocoa powder.
Water.
It looked like cake batter it tasted like cake batter.
What could possibly go wrong.
I had a sweet tooth big time.

IMG_20240602_161311189_HDR.jpg

[worth1]

Well I'll be.
That critter puffed up.
It also calved a cakeburg off one side.

IMG_20240602_170335748_HDR.jpg

[worth1]

This thing turned out so well I'm going to get some coconut pecan German chocolate cake frosting tomorrow with extra pecans.

[bower]

Wish I was waiting for a cakeburg to float past....
I do have some apple crisp in the fridge, now ya got me going I might have to eat some.

[worth1]

I'm my own worst enemy.
I decided to go with walnuts because they were half the price of pecans.
The store bought frosting needs more coconut in my opinion and less sweet, way less sweet.

Not hard to make but time consuming.

IMG_20240603_170015415_HDR.jpg

[karstopography]

IMG_6801.jpeg

IMG_4268.jpeg

IMG_4271.jpeg

IMG_4272.jpeg

4 times 2 meals worth of food. We ate the filet part of the T-bone tonight, tomorrow night we’ll slice up part of the strip for a salad.

Mashed garden red potatoes. Grilled Gatherer’s Gold and a Feher Ozon pepper and a mystery one. Grilled black beauty and Rosa Bianca eggplant.

I liked the Feher Ozon better than the Gatherer’s Gold. GG tastes too much like orange juice to me and not very pepper like. Feher Ozon tasted very sweet and rich.

The whole eggplant will be transformed into a dip.

[worth1]

Ladies and gentlemen.
I've been complaining about the smashburger over in the disguising price increases.
This is a real 3 meat smashburger.
Each patty is 5 ounces formed into a ball and smashed.
Onion pickle tomato cheese mayonnaise black pepper and salt.
As usual I can't eat all of it.
I could but I don't want to.

IMG_20240605_191101729_HDR.jpg

[Sue_CT]

Wow, that is a hair less than a full pound of ground beef. I bet it is good though. I think 2 patties would be enough for me.

[JRinPA]

So what the three meats? beef beef and beef?

[worth1]

So what the three meats? beef beef and beef?

Beef.
Beef.
Beef.
I normally just make one patty but I was trying to prove a point.
The meat I've seen smashed must only weigh about 2 or 3 ounces.
I simply couldn't smash mine down any thinner.
But also I couldn't get the meat to stick on my skillet like they do in the movies.

[worth1]

I had two homemade egg sandwiches on the way to work and the other half of the hamburger for lunch.

[bower]

Finished potting out the tomatoes today, and promised myself a good supper. Took a couple glasses of wine to convince myself I wasn't too tired to do it.
Had these wee bay scallops in the freezer that were on special. Small but tastes just the same as those big expensive ones. Made a chowder in the usual way, onions salt pepper bay leaf olive oil then sliced spuds and a little water for 10 minutes, adding some white wine with the scallops for another ten and then stirring in some sour cream. Parsley sprinkles from the back door.
Tiny bok choy and dill are from my tiny grow of greens under lights while starting tomatoes and peppers - no room! I also had a (stunted, deformed, but tender) carrot from seeds I thought were celery and mistakenly sowed back in february, and then decided to pot them up. What a disaster, many were actually too woody to cut with a knife, most of them shaped like shrimps with all the antennae and such, only a few stumpy things fit to eat. Why we don't transplant carrots, lesson learned. Anyway I did make a salad of it with dill and yoghurt and garlic dressing and a couple kalamata.

tday-ingredients-012.JPG

tday-classicstart-019.JPG

tday-dinner-028.JPG