Whatcha Cooking today?

[worth1]

Here it is.
Fried chicken.
Golden fried batter crispy batter like in a fish and chips joint.
Fried okra.
Fried chicken.
Homemade coleslaw on the side not in picture.

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[JRinPA]

Smoked trout fillets...can't say they look like much , but the taste... Wood was the pear tree's water sprouts, cut and shredded around Feb 28th. I ran them all through the shredder twice, then dried them in the shed on a tarp, and it seems to have worked to use in a smoke tube inside the electric smoker.

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But that was just the appetizer, after that, pizza and stromboli! But I got these out of the fridge so I had to eat another one. Most trout we cook whole, but with the bigger ones (huge I mean, 13-14" or better ) I like to smoke.

[worth1]

What can I say, I had a sweet tooth.
They ain't pretty but they're tasty.
Homemade chocolate muffin cake things with homemade chocolate orange butter icing.
No real recipe just tossed some stuff together from scratch.

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[Tormahto]

Smoked trout fillets...can't say they look like much , but the taste... Wood was the pear tree's water sprouts, cut and shredded around Feb 28th. I ran them all through the shredder twice, then dried them in the shed on a tarp, and it seems to have worked to use in a smoke tube inside the electric smoker.

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But that was just the appetizer, after that, pizza and stromboli! But I got these out of the fridge so I had to eat another one. Most trout we cook whole, but with the bigger ones (huge I mean, 13-14" or better ) I like to smoke.

This is the first time ever that I heard of a use for tree water sprouts. If you want to eliminate them, read up on summer pruning.

Here, I prune about August 1st, apple, pear, and plum. I've seen one pear tree in town, that must have had a few hundred water sprouts on it. The owner probably got tired of trimming them off, and had the tree cut down.

[JRinPA]

That's a shame to cut down an old tree like that, in town, if it threw good pears. I don't know how I could prune at that time without knocking all the pears off when they are getting heavy. It is a big, old tree. I'll have to read up on it. I don't mind the trimming once a year in February, and this year it was quicker as I pruned the reachable, lower branches last summer when the water sprouts were 6-8". There are some uses though for spring water sprouts.

We have used the water sprouts for cuttings/propagation. I should be doing that just to give them away in the fall, spread them around. These are very good pears...I have it figured as an d'Anjou. This year I left a few on, at an easy access spot, to try to propagate on the tree by wrapping a ball of soil around them.

On years when we have a heavy snow, I cut some sticks early and put them out in piles for the rabbits to eat. Keeps them off the arbor vitae. Then in spring there is a little manure pile to use. After that I'll either shred them to compost or use them for the peas to climb.

[karstopography]

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Fantastic grilled Atlantic salmon marinated in yuzu ginger and soy marinade. Sautéed in garlic butter Foraged oyster mushrooms from a tallow tree 75 feet from the house, roasted asparagus wrapped in bacon and grilled orange bell peppers (not bought, donated) destined for the trash and salvaged, what a dinner!

[worth1]

Biscuits and sausage gravy.
But not just any biscuits or gravy.
The gravy was made without using a roux but old school southern style.
Both the biscuits and gravy had Knorr tomato chicken bullion added.
The gravy nutmeg and black pepper too.

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[Cornelius_Gotchberg]

Atlantic Salmon, sprayed with Olive Oil, lightly seasoned with Garlic Pepper, topped with freshly sliced Lemons, wrapped in "tented" foil (preheated 350°F/176.7°C for 35-40 minutes) to ensure melt-in-yer-mouth tenderness.

C'mon; anyone's fingers EVER smell better than after cutting up a couple of Lemons?

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[/url]?

The Gotch

[worth1]

I fried up 10 chicken thighs.
Made chicken gravy and warned up some green beans.
I take a fried chicken thigh to work and nibble on it all morning.
Just a bite or two at a time.
Seems weird I know.

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[worth1]

Yet another ((((Meatless Monday)))) with meat.
Basmati rice with 2 pinches of tomato bullion to turn the rice pink.
Gravy.
8 ounce meat patty.
The last of my green bean and lentil thing
Yep that's minced habanero on top.
Rib sticking good and filling too.
Turning AC down to 65 to counteract the carbohydrate heat this will give off tonight.

A habanero a day keeps the doctor away.

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[worth1]

A small dinner salad ingredients are....
Lettuce.
Tomato.
My homemade salted fermented lime.
Freshly ground black pepper.
Apple cider vinegar.
Extra virgin olive oil.
Sugar.
Duke's a hint of lime mayonnaise.

The rest is fried chicken and French fries.
The dipping sauce is Duke's mayonnaise garlic powder two count two habaneros finely chopped and a dash of ketchup.

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[MissS]

Beef Bulgogi - Beef marinated in pear, ginger, soy sauce, sugar, rice wine vinegar. It's supposed to be served on Bibb lettuce but the store was out of it.

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[DriftlessRoots]

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Rosemary and Kalamata Olive Sourdough Bread
This stuff is amazingly good if I do say so myself. Going to have it with tortilla española for dinner

[worth1]

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Rosemary and Kalamata Olive Sourdough Bread
This stuff is amazingly good if I do say so myself. Going to have it with tortilla española for dinner

That looks amazing.

[pepperhead212]

That does look delicious, @DriftlessRoots! Sounds like a bread I made years ago with a firm levain as the starter.

[karstopography]

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Summer squash and beans from the garden. Soon to be Seared Prime Tri tip rubbed with ground cumin, garlic, paprika, salt and pepper.

[pepperhead212]

Last night, and again today, I had a pasta dish I made with 2 lbs of mushrooms, on sale from Aldi's this week, and 24 oz of venison from a friend, which I made into sort of an Italian sausage. Started with 2 c onions in EVOO, then sautéed a generous amount of garlic briefly, then added two 28 oz cans of crushed tomatoes, along with some oregano, and some of the chopped basil (most goes in at the end), and a little white vermouth. I set that to barely simmer, while preparing the mushrooms and venison.

The mushrooms I sliced in the food processor, and put in a wok, with 1 tb each of oil and water, and covered them. Turned it on medium heat, and once they cooked down some, uncovered, and cooked the water off. Cooked on med-high for about 8 minutes, stirring frequently, until browned some, then remembered it to a plate. Then I cooked the 24 oz of venison, I had made into an Italian sausage, sort of. Cooked until well cooked, and left in chunks. I stirred this into the tomato sauce, and continued cooking that.

I boiled 1 1/2 c of chana dal for 25 minutes, then added 8 oz penne to the pot, boiled 2 minutes, and let it sit for 7 minutes, stirring twice, then draining. I added a bunch of the tomato sauce to this, then mixed in about 3/4 c grated pecorino. The chana dal stayed sort of al dente, even after refrigerating, and reheating today.
Penne and chana dal, topped with tomato sauce, with mushrooms, and a venison Italian sausage. by pepperhead212, on Flickr

Almost 2 quarts left of the sauce with the mushrooms, venison Italian sausage, and 2 cans of tomatoes. by pepperhead212, on Flickr

[worth1]

I've developed a fondness for a hotdog on a plain bun with nothing but mayonnaise and freshly diced tomatoes with salt and freshly ground black pepper on top.
Nothing fancy, no just gotta have ingredients that are impossible to find.
And the best part is you can actually hold it in your hand.
In this case less really is more.

[karstopography]

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Thai Pepper Sauce. Son brought home about 3 cups of soon to be discarded green turning orange Thai chilis, not the super chili, but the pepper called orange thai. Most of the peppers were green turning orange, 50,000 to 100,000 on the scoville scale. I added 1 cup of shishito peppers to tone down the heat a little and to add some necessary volume.

This recipe is on Foxvalley foodie or some such site.

[Sue_CT]

Green Thai Chili’s my current fav’s but I have no idea what variety, just big bins in the Asia Market variety lol.