Whatcha Cooking today?

[karstopography]

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Ribs got cheap around here. I did a rack of back and St. Louis trimmed spare ribs.

[Danny]

Been trying to use some of the meats and seafood stashed away in the big freezer lately, so tonight was a really large sole fillet cooked simply with a touch of garlic, salt and pepper, in a browned mushroomy butter - cooked the mushrooms first in the butter to add their flavor to the lemon sole. Some green salad with campari tomatoes and varied veg in there, homemade ranch dressing. Simple food but satisfying.

Got som lamb shanks on sale, debating either a straight basic lamb stew or a japanese style curry, both would have potatoes, carrots and onions....decide on that later, ha, though some fluffy dumplings would be good with either, too, even though wee are getting warmer temps npw. Need to figure out what to do with 2 whole ducks that are in the freezer too. Never cooked duck before...

[worth1]

Just something to eat.
Homemade al pastor tamales.
BBQ beans with cabbage scraps.
Store bought potato salad with extra sweet relish.
Shriacha sauce on the tamales.

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[pepperhead212]

Today I made a fairly simple dal, with the last of the dill, as the main flavor. Started by measuring out 1/2 c each of moong dal and masoor dal, rinsing well, and setting aside to drain. Then I started with a generous cup of diced onion, cooking over medium in about 2 tb olive oil in a large saucepan, adding 2 tsp (probably did more!) 3 medium large cloves of garlic, mashed, and minced, and sautéed a minute, before adding 4 c of water. Then I added the drained dal, 3/4 tsp turmeric, and about 1½ tsp salt, then I brought it to a boil, reduced heat to a simmer, covered, and cooked 20 min. Then I added about 4 tb dill, and a generous cup of diced bok choy, and let it simmer, while getting the tarka ready.

This was just 2 tsp oil on a medium low heat, starting with 3/4 tsp black mustard seed, and 1 tsp cumin seed, cooked until they start popping a little, then about 10 curry leaves and 1/2 tsp asafoetida, and cooked it until the leaves crispen up, then poured it on top of the dal, and stirred in, with about a quarter cup of chopped cilantro. I ate this with half of one of those breadsticks I made, cut lengthwise. Have about a quart leftover, which has already thickened.
Adding a couple tsp of the green chili paste to the onion and garlic, sautéed for a few minutes. by pepperhead212, on Flickr

The ingredients for the tarka, plus the turmeric, dill, and some bok choy, to add with the dill. by pepperhead212, on Flickr

The cooked dal, ready for the tarka to be added, followed by a little chopped cilantro. by pepperhead212, on Flickr

Starting the tarka, with some black mustard seeds, and cumin seeds cooking in oil. by pepperhead212, on Flickr

Some asafoetida and curry leaves, cooked until crispy, then poured into the dal. by pepperhead212, on Flickr

The tarka, added to the dal, to finish off with some chopped cilantro. by pepperhead212, on Flickr

Finished dill dal, serving with one of those bread sticks I made. by pepperhead212, on Flickr

[worth1]

Somebody messed up it was priced as USDA select.
Cut the top half off and made two steaks.
Bone end thick steak tonight.
5.99 a pound.

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[Danny]

Salmon has been on sale lately here and it's something we like a lot. Had roasted salmon, medium, with canned potatoes tossed in herb butter and cilantro, big green salad and enjoyed it a lot. The cat ate a bit of salmon, too, as she was gently patting me on the leg for some. She doesn't usually ask for food at dinner unless it is rotisserie chicken, which she really likes too.

Since she was polite about asking, she got to try the salmon, and ate her portion right up, lol. So, now I shall have to cook just a bit more to include her when it's salmon night, not that she is spoiled or such, LOL!!!

[worth1]

I bought a store brand Worcestershire sauce for 1.75 15 ounces instead of the Lea and Perrins 15 ounce bottle for 6.25.
A little bland but I added powdered mustard screaming hot red pepper powder from India and msg.
It greatly improved the flavor and doable for sure.
I had to let it sit for 24 hours for the effect.
I think it needs more hot pepper powder.
It's going on a hamburger steak.

[worth1]

Toasting some basmati rice in beef tallow with whole cumin and my homemade salsa macha oil.
At the end right before I added the water a dash of garlic powder turmeric and onion powder.
Then after time was up I lifted the lid and added a dash of Knorr beef bullion powder for the salt and put lid back on and letting rest.
The hamburger steak is cooking in more beef tallow until medium rare.
Plated with sriracha sauce on the rice and extra salad macha hot oil on the meat patty.
Very flavorful and tasty.

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[worth1]

I could only eat about half of it.

[worth1]

I'm making a non american goulash.
I don't want to say Hungarian because someone might say it isn't.
I cut up the chuck roast steaks from last week I had frozen int 1/2 inch cubes and browned them.
Pulled out and added a giant white onion.
Let it cook a bit and added paprika and ancho powder which technically could be called paprika but isn't.
Let it cook a bit and added the beef back in and a can of diced tomatoes.
Spices are.
Salt.
Freshly ground black pepper caraway seeds garlic powder.
Whole caraway seeds and a cup of sangria wine.
And water.
Its slowly simmering.

[Danny]

This evening fresh from the market run, roasted chicken thighs with a simple salt, pepper and garlic seasoning laid out over some zucchini coins to cook in the chicken drippings. Spinach and varied lettuces as the salad with some of Ms. S's suggested yummy compari tomatoes.

Hot out to have the oven on, but the thighs are a cook once and get 2 meals sort of thing, so a win for the next day.

[worth1]

Yesterday I started the goulash and added a good amount of fried onions from the Netherlands to make it thick.
Also added some cubed russet potatoes.
Let everything cook and turned it off to rest overnight.
Here it is this morning ready to eat with pasta.
It's amazing and yet another form of goulash instead of the thin soup type goulash.
The meat is really tender too.
I just need to add some sweet peppers I need to get.
The cost was minimal you just have to have the ingredients.

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[worth1]

Didn't add the peppers but made an Italian not American Alfredo sauce type thing with Fusilli instead of fettuccine.
Butter garlic and parmesan cheese.
Greek yogurt on top with fried dill weed.
Traditionally they use egg noodles.with the goulash on top sometimes.
I'm not traditional.
It's very good.
Washing it down with a root beer.

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[Danny]

Change of plan, rest of the huge package of chicken thighs cooking in with the rice and asparagus right now. Poaching in the chickeny rice just adds even more chicky flavor, making it a sort of french/chinese dish ( vaguely, ha!( with the addition of some spices and soy sauce. If any of this is left overs, will make it into congee or juk, which I love for breakfast...or anytime really.

[worth1]

Had a super fantastic lamb shoulder cop for supper.

[PlainJane]

@worth1, did you mean chop?

[worth1]

@worth1, did you mean chop?

No they call it a shoulder chop AKA blade steak.