Whatcha Cooking today?

[karstopography]

Burgers on the BGE. 85/15 grass fed beef, brioche buns, smoked gouda, granex (vidalia type) sweet yellow onion from the garden, dill pickle hamburger slices, mayonnaise. Yummo.

[MissS]

I picked up a 6 pack of New Zealand lamb chops. They are so delicious. I'm glad that there are more left to enjoy another day.

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[karstopography]

Southern Potato salad with a total of three pounds of Garden Red Norland and Purple Majesty potatoes and then 1/2 cup of grated garden Granex sweet yellow onion. Four hard boiled eggs, 1/2 cup of chopped hamburger dill pickles, cup of mayonnaise, two tablespoons of dill pickle juice, 1/4 cup yellow mustard.

St Louis cut pork ribs smoked on the BGE with Texas Post Oak.

[worth1]

Not not pemeto cheese.
One chopped up blanched green bell pepper.
Five of my sweet pickled Italian peppers with one ghost pepper that was in the pickling solution.
1/2 pound each of mild cheddar and Swiss cheese.
A half of each grated fine and corse.
5 heaping tablespoons of Duke's mayonnaise.
2 tablespoons of whole cumin seeds.
Dash of lime juice.
Mix and let set for awhile.
Hot but not too hot.
Very cheesy and tasty.
Cracking into a cumin seed is a real treat too.

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[bower]

Last night was a big salad with chunks of fresh rye bread. Mizuna, komatsuna, and baby butterhead greens, Pacific white shrimp, chopped white cheddar, sprinkled parmesan, and a creamy dressing with home garlic, fresh dill and yoghurt. Leaned into the shrimp so I had a few on the side as well with horseradish sauce.
Tonight it's a pork chop seasoned with garlic and rosemary, lots of onions, oven fried potatoes and red sweet pepper, more of the same greens and dressing..

I thank my invading aphids for forcing me to harvest, spin, bag and eat these greens before they were infested.

[Jeannine Anne]

Slow cooked beef brisket, with the usual veggies as I am doing a Sunday dinner on Saturday this week. Tomorrow I am off my Lenten pledge and am looking forward to the duck eggs my daughter gave me a couple of days ago , so they will be soft boiled with my home made bread as toast soldiers for dunking , then later with the cold beef and a salad after the theatre... I will make a lavender cheesecake tomorrow sometime too after I do a bit of shopping ..yeah!!

[worth1]

Giant omelette.
Made with fried okra cheddar cheese and frozen English peas.

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[Sue_CT]

I am not actually cooking this today, I am freezing it today. I can’t believe I did this. Local store had prime rib on sale for Easter and I had a coupon to get it at an additional four dollars off per pound. It said that there was a two rib minimum and the average cost was around $48-$50. Since I had the additional four dollars a pound off, I asked for three ribs. I expected it to be about $60-70.00. I get my groceries delivered whenever possible. This is what they picked out for me. Well, these are the biggest ribs I have ever seen. It ended up costing me $100. I cut each rib into a ribeye steak and these are the biggest freaking ribeye steaks I have ever seen. I don’t know what I’m going to do with them. I certainly can’t eat this right now on my diet. Each steak is 3” thick and over 3 pounds. I think the largest one is about 3 lbs. 6 oz. or a tad more. I suspect they are either going to have to be seared and then finished in the oven or reverse seared by cooking them in the oven first. I don’t know when that will be. I did not need to spend this much on meat right now.

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[worth1]

@Sue_CT
That looks glorious.

[Sue_CT]

Come on over!

[Sue_CT]

Well, I guess a 3 lb ribeye steak in a restaurant would likely cost more than 33.00. It ended up being 9.99/lb. But still, that’s lot of meat! Flinstone sized!

[pepperhead212]

More leftovers, for today, but I made one thing, plus continued that bread, that I told my friends I'd bring to Easter dinner tomorrow. After I got home yesterday I made a preferment, with 2 c flour, and just 1/4 tsp yeast. The dough didn't do much overnight, but it had risen some by noon, and by 9 pm I didn't have to add any more yeast, with the activity. Finished with about half WW flour, and over 70% hydration, so it's very sticky, and barely came off my hand, when I rolled it in the oiled bowl. I covered it, and it went in the fridge, and I'll finish it early tomorrow.
Preferment, started about 24 hours before, to make some 50/50 WW and bread flour bread, for Easter dinner. by pepperhead212, on Flickr

Fairly high hydration dough, to go in the fridge, and continue in the morning, for Easter dinner. by pepperhead212, on Flickr

The other thing I made was a pineapple dish, because we were talking about having "something pineapple" to have with the ham, and I told her I had a fresh pineapple at home, and she said to just bring it over, and "we'll do something with it". When I was cleaning the pineapple, I thought of that dish I've made countless times, to serve with SE Asian dishes - Spicy Malaysian Pineapple - something I changed a little, using pieces of red bell peppers in place of the red peppers, like fresnos, that add some heat to it (two of them can't take heat, even though they used to eat these stings, and still like the flavor). It still smelled pretty much the same as it always does, when I cook it.
The ingredients for the spicy Malaysian pineapple, I'm making to take to Easter dinner tomorrow. by pepperhead212, on Flickr

The Malaysian pineapple, ready to cover, and cook for about 5 minutes. by pepperhead212, on Flickr

Finished Spicy Malaysian pineapple (not hot, this time), ready to chill, for tomorrow. by pepperhead212, on Flickr

[worth1]

Let's start from the beginning.
I was going to buy a small lamb rack for Easter.
Didn't go to the HEB yesterday.
I get up early this morning and HEB is closed for Easter.
I wonder if Walmart is open across the street.
It is and not crowded.
No Lamb.
I went back down the isle and checked again.
No Lamb.
They had a 2 pack of USDA prime strip steak knocked down 8 dollars so I got them.
Picked up a package of mushrooms and a pound of my favorite fiesta brand chili powder.
HEB doesn't carry the 1 pound container anymore.
So I buy it when I see it.
I get nervous when I'm lower than 2 pounds.
The chili powder is used for all manner of things here.

[worth1]

New York strip mushrooms.
Giant boiled whole baking potato because I'm not turning the oven on.
I might crisp the skin with a torch.

[karstopography]

Not much I hope. Have leftover fried turkey and pork ribs, green beans, potato salad. Salad fixings.

[worth1]

I have both steaks marinating.
But first I put kosher salt and 16 mesh black pepper on both sides.
Then into quart freezer bags.
In each bag I put a few dashes of Worcestershire sauce and a good shot or two of Evan Williams 1783 small batch bourbon.
One for today and one later on.
The marinade will be turned into a mushroom sauce with whole black peppercorns.

[worth1]

No sauce just steak mushrooms and butter.
The steak averaged 11 dollars.

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[worth1]

I couldn't eat it all but it was good.
That darn steak was huge.
The last time I bought a steak at Walmart all the water ran out of it.
This time it was a normal steak.

Side note the cheese stuff I made yesterday almost killed me.
I didn't remove the seeds from the ghost peppers and a few hours later I got horrible stomach cramps and other things I would rather not mention like cold sweats.
It happened another time when I ate a hole bottle of Tabasco peppers.