Whatcha Cooking today?

[worth1]

Took awhile but it's ready to go in the oven.
The top layer didn't get rice and there's two roasted habaneros in the mix.
Freshly picked tomatoes on top to keep lid from sticking to the cheese.

Made just like lasagna but with Mexican ingredients.

IMG_20230709_115210517_HDR.jpg

IMG_20230709_115247780.jpg

IMG_20230709_115723909_HDR.jpg

IMG_20230709_115958125.jpg

IMG_20230709_120214583.jpg

IMG_20230709_121343589_HDR.jpg

IMG_20230709_121812495_HDR.jpg

IMG_20230709_122032836_HDR.jpg

[Tormato]

Very hot and humid, here, and I don't feel much like cooking.

So, today it'll be my trusty angel hair, butter and parmesan.

[worth1]

I'm actually having a hamburger this evening the other enchilada thing is for tomorrow night after work.
Chili dog was for lunch.

[worth1]

Me being the cheap devil I am I'm cooking down some bacon for a bacon cheeseburger.
Slow frying under a lid for tenderness.
I normally eat a burger plain with just dill pickle and mayonnaise but this time I'm having it with bacon and Monterey jack cheese.
Still something you can wrap your snapper around without it falling apart.l and being a complete runny mess.

[worth1]

Okay this is ridiculous.
Try as a may I constantly make these darn things bigger than I can get my mouth around.
How does the fast food industry do it?
Back to the drawing board.

IMG_20230709_184605428_HDR.jpg

IMG_20230709_185549976_HDR.jpg

[pepperhead212]

I haven't made a Thai curry lately, but I had the red curry paste made and in the freezer, and after hearing someone mention Thai curry, I had to make some!

I made a 50/50 mix of jasmine rice and millet and set that to cook, then started the curry. I cut up the vegetables, while the coconut milk was cooking down, then added the rest of the milk, followed by the fish sauce, palm sugar, and lime leaves, and the first veggies were the okra, onion chunks, and bottle gourd. This was cooked 10 min., then the eggplant pieces, and cooked for 10 more min. Then I fished the lime leaves out, corrected the seasonings with a little more palm sugar, then stirred in the basil leaves. Then I served it on some of that cooked jasmine rice and millet mix. The millet has such a mild flavor that the jasmine is still the main flavor.
First thing I did was set some 50/50 jasmine rice and millet to cook, before the Thai curry. by pepperhead212, on Flickr

Starting the Thai curry, cooking down some of the coconut milk with the curry paste, until the oil separates. by pepperhead212, on Flickr

The rest of the milk went in, then the lime leaves, fish sauce, and palm sugar, and mixed. by pepperhead212, on Flickr

Cut up bottle gourd and onion, in chucks, is cooked 10 minutes, then eggplant chunks, and cooked 10 more minutes. by pepperhead212, on Flickr

Lime leaves removed, then lime juice added, and Thai and Italian basils added last. by pepperhead212, on Flickr

Finished Thai curry, with bottle gourd, okra, onion, and eggplant cut up, served on the jasmine rice/millet mix. by pepperhead212, on Flickr

[Danny]

Butter chicken and rice is the menu tonight. Simmering now, then I like to cool it so the flavors meld when reheated for supper.

[karstopography]

Wife is making Glorified Hamburgers. This was one of the recipes her mom made to feed the four of them plus her dad. Hamburger meat, chopped garden bell pepper, chopped garden yellow onion, crushed saltine crackers, salt and pepper formed into a patty and cooked in a cast iron skillet. I chopped the vegetables. Served with rice with brown pan gravy and steamed broccoli.

[worth1]

I have enough for tonight as well.
My favorite part was the baked Juliet tomatoes on top.
They were leathery and sweet.
Now I know what I'll do with some of them.
The sauce on top was one I put together.
It was like a dark mole sauce.

IMG_20230710_183858361_HDR.jpg

IMG_20230710_184023259_HDR.jpg

[pepperhead212]

I made a late lunch today - an omelette, to use up those 2 Numex peppers that had bad tips on them, then I also cut up the largest of the 2 Pumpkin Spice Jalapeños, figuring that would add more heat to it. However, after tasting small pieces of the veins, and getting no heat, I chewed up a half of that jalapeño, and I didn't get even a hint of heat! I only got a very slight bit of heat from all of the peppers in the omelette, and they were still good.

Starting an omelette, with some Numex peppers and one jalapeño. by pepperhead212, on Flickr



I cooked the eggs most of the way, then put some Monterey jack cheese on it, and covered it, and let it melt, off heat. by pepperhead212, on Flickr



Finished pepper cheese omelette. by pepperhead212, on Flickr

[worth1]

What's he up to now?
Stay tuned and see.

IMG_20230712_172014354_HDR.jpg

[Sue_CT]

Pepperhead, too bad you didn't have a fresh serrano or Thai pepper to throw in there, but a bit of hot sauce, siracha, etc., would have fixed that up quite well, lol.

[pepperhead212]

Oh believe me, @Sue_CT, I had plenty of those out there I would normally put in there! But I wanted to see if there was any heat in either of these peppers, since I had never grown them before. Now I know.

I had more than enough tomatoes to dice up 2 lbs of tomatoes, to make that pasta dish I make every year, with a bunch of basil, some minced garlic, and some EVOO, and this is mixed with the hot pasta, and this is the only cooking the tomatoes get in this. Other batches I will add other things to, for variations, but the first time is always the simple batch.
3 kinds of basil, plus the garlic and EVOO, before adding the tomatoes. by pepperhead212, on Flickr

Tomatoes mixed in with the other ingredients, after draining some of the clear juice off. by pepperhead212, on Flickr

4 oz Kamut, soaked, then cooked with 6 oz of channa dal in the Instant Pot, then mixed with 6 oz ditalini, after cooking. by pepperhead212, on Flickr

The finished dish, with the drained pasta, Kamut, and channa dal stirred into it, the residual heat the only cooking. by pepperhead212, on Flickr

[worth1]

It was a bacon weave made with bacon ends and pieces for a bacon burger.
The stuff on top was a press to hold it all flat.

IMG_20230712_175558297_HDR.jpg

IMG_20230712_183930897_HDR.jpg

[worth1]

Some times I plan my meals at work or on the way home from work l.. with countless items to choose from I never know what I'll be in the mood for.
Last night it was three homemade tamales, I ate two and brought one to work.

[karstopography]

I don’t know yet. Bachelor-ing it with the wife out of town until Sunday. Depends on my energy level. Last night it was 1/2 a bowl of delicious fresh red cherries, a warmed up leftover cheese frank on a bun with sweet relish and coarse brown mustard, some cottage cheese sprinkled with the homemade paprika and served with a sliced Kellogg’s Breakfast tomato.

I might do something similar to last night. I need to eat the Aussie tomato today or freeze it. Maybe a hamburger or another BLT. I have 2 dozen eggs, I could do something with those. I’ve got a whole chicken. Lots of possibilities.

[karstopography]

IMG_2020.jpeg

IMG_2021.jpeg

IMG_2022.jpeg

IMG_2023.jpeg

Needed cook an open package of bacon so I did it all in the oven. Needed to cut an Aussie tomato, so I did that. Toasted a hamburger bun with a couple more days on the best buy date.

Ended up with a delicious BLT for lunch. Plenty of surplus bacon for a bacon cheeseburger (dinner tonight) and another BLT tomorrow. Two buns remaining so the math looks good on those. Surplus Aussie tomato in enough quantity to add to the bacon cheeseburger if desired. I’ve got a Kellogg’s Breakfast in the wings for the BLT tomorrow. I love when I use up everything.

[worth1]

I literally ate my tamale 3 times today.
A couple of bites for breakfast.
A couple of bites around 9 and finished it off for lunch.. didn't get to my lunch sandwich because I was running my butt off trouble shooting.
I might have had to work until it was done so it was backup for supper at work.
But all went well and the task was completed right before quitting time.
The poor guy working with me didn't get to eat until 12:45 because I was on a roll.

But it's my homemade chili tonight.
And special surprises for this weekend.
It's marinating in the refrigerator as we speak.
A rump roast fat cap included soaking in black pepper kosher salt and marsala wine.
But that's for later and details will be plentiful.

Until then comer bien y dormir mejor mi amigos y amigas.
It's been a rough week.

[worth1]

Couldn't leave well enough alone naturally.
Got up before dawn and added the juice of one lime with my lime squeezer.
You really do get all the juice and a real must in the kitchen.
Next balsamic vinegar and some Mexican oregano.
Not unlike a German Sauerbraten but marinating time not as long spices different not sour and cooking method different.
It's been years since the last rump roast but this one had a nice fat cap good shape and the price was right.
HEB also had huge loaves of Pan Frances for a dollar a loaf so I got one.
They really looked beautiful.

[karstopography]

IMG_2024.jpeg

I wasn’t feeling the bacon cheeseburger last night, so I took some of the already cooked bacon, boiled some eggs, and made a bacon and egg salad.

There’s bacon pieces, chopped up boiled eggs, mayo, stone ground mustard, lemon juice, a small chopped up mostly red Aconcagua pepper, homemade paprika, and 4 kinds of fresh basil as a garnish. An onion in there might have been better than the pepper, but I wasn’t feeling the onion vibe either. Served up on the Aussie tomato.

Btw, Cherries are dirt cheap this season and absolutely delicious. 87 cents a pound for very sweet and firm red cherries. Can’t remember them ever being that inexpensive and good at the same time.