Whatcha Cooking today?

[worth1]

A taste of the middle east.
Home roasted raw Spanish peanuts with extra virgin olive oil salt and cumin.
A wonderful flavor combination I never thought of before.
And I control everything that goes in.

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[worth1]

@karstopography
Referring to your salsa.
If it was store bought it would cost $8.99 for 14 ounces NOT 16 ounces.

[worth1]

Been snacking on (test) peanuts and had a rib.
But the BBQ is for work lunch.
I've got a hankering for a hamburger maybe two.
I also made potato salad yesterday and will probably have a dab of that as well.

[Danny]

Cheated on my BLT and BLAT run by making some sticky rice and steaming asparagus and cauliflower in with it and also putting in 2 meaty pork ribs to re heat /steam. Garlic, onion and a dab of chicken base, it came out well. Now I can say without fibbing that I have not either eaten bacon all the last week for every meal to PIC.

[worth1]

More frigging leftover BBQ.
Plus a freshly picked garden tomato out in the wee garden for an appetizer.

[Sue_CT]

Breakfast Burrito with eggs, scrambled with some leftover garlic scapes from the freezer, sausage, homefries, Montery Jack Cheese, salsa, sour cream and Gator Drool hot sauce. Boy was it good! Getting a little better at filling and rolling them, lol.

Breakfast Burrito

[karstopography]

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Picanha Steak, sliced Snowball tomato, Kennebec potatoes and 1015 legend onions. Snowball was a good choice, that tomato had plenty of acidity to help cleanse the palate after a bite of the extra rich prime picanha sirloin.

[pepperhead212]

I made a creole type dish today - would have been like jambalaya, if I had shrimp. I cooked some whole oats, instead of rice - cooked 1 1/3 c of them separately in the Instant Pot, while I was cutting everything up, and drained them. I had a lb of mushrooms I had to use up, as well as some bell peppers I had to use. I nuked 14 oz of frozen ham, just enough to dice it up. I also chopped up 4 of those garlic scapes, and a large handful of those garlic chives, for the garlic flavor. The spices and herbs were what I use in my jambalaya - cloves, hot pepper (I used some aleppo, to get more flavor), thyme, and ground bay leaf, plus some black pepper.

I pre-cooked the mushrooms, followed by the diced ham, browning both some, and setting aside. Then I cooked an onion in some olive oil, until browning some, adding the scapes towards the end. Then the bell peppers and celery were cooked another 10 minutes, followed by the seasonings mix, blooming the seasonings for a minute or so, then adding the can of tomatoes, and 2 c water. Brought to a brisk simmer, and cooked 15 min. Then I added the mushrooms, ham, and garlic chives, and cooked another 10 minutes. Then I stirred in those cooked oats, and cooked another 5 minutes. I put some halved snow peas in a bowl, to serve it on, just for some crunch!
Onions browned some, then the chopped garlic scapes added. by pepperhead212, on Flickr

Bell peppers and celery, added to onion mix, to be cooked about 10 minutes. by pepperhead212, on Flickr

Veggies with the spices and herbs, with tomatoes added, and ready to simmer. by pepperhead212, on Flickr

Cooked mushrooms and ham, ready to stir in, and cook 10 minutes longer. by pepperhead212, on Flickr

Cooked oat groats, ready to stir into the creole mix, then simmer 5 more minutes. by pepperhead212, on Flickr

Some snow peas I just picked, to serve the creole oats on. by pepperhead212, on Flickr

Finished Creole oats, with mushrooms and ham. by pepperhead212, on Flickr

[worth1]

I froze three of the fish I batter dipped and fried the other day.
But they were only fried light blonde just enough to set the batter.
Yesterday I took them out and baked on a rack at 365.
Figuring this is the optimal temperature to fry why not bake at the same temperature while still frozen.

It worked out marvelously and the fish came out like they had just came out of the hot oil and nice and crispy.
All the excess oil from previous frying dropped into the pan below the rack.
Also on the menu was the rest of my potato salad and homemade tartar sauce.

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[Sue_CT]

Last night was mushroom and zucchini risotto.

Mushroom and zucchini risotto

[Kurt]

Not cooking but.

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Gots a new ice cream machine plus all the other goodies that come with.
we be doing ice creams,popcicles,crochitas ,mangoe taffy/leather.

[PlainJane]

@Sue_CT what did you use for broth in your risotto? It looks fabulous!

[karstopography]

There’s talk of taco salad in the works for tonight. Homemade pico de gallo with all the garden ingredients. I have lettuce out there in the garden, but it looks bolty and so it will be the high dollar store bought lettuce. I keep putting off the tomato tart, but it appears that is a time consuming and laborious process that might be just right for a Sunday afternoon.

[Sue_CT]

Veggie broth concentrate. Thanks, I really enjoyed it. When I make a risotto with meat in it I usually use homemade chicken stock, but this time I just put the concentrate in the water for the risotto. Don't think I have ever used plain water. Better than Bouillon has some good ones. I bet it would be good with their mushroom one, too, I haven't tried that one yet.

[karstopography]

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Salsa and Pico de Gallo.

[worth1]

Due to my diligence I walked by where they say they but never have pichania.
Low and behold there wasn't just one pichania nor just two pichanias but three pichanias on the shelf..I picked out the middle one at a little under 3 pounds.
I didn't even look at what grade it was but it wasn't prime or wagyu.
It took the place of the shrimp I was going to buy.
Not cooking it today but tomorrow on the Santa Maria grill.
I hope it is everything everyone says about it.
It'll be cooked over mesquite charcoal briquettes.
It's going to go with mashed potatoes and wide Italian green beans.
No fancy spices just salt, maybe black pepper.

I'm pretty excited.

[LindaJean]

It was dog eat dog here; Amara had her's plain and we had chili dogs.

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[Cornelius_Gotchberg]

With a cold front AND the in-laws moving in (forgive the redundancy) tomorrow, and too early in the season for home-grown in these here parts, I bought some Romas for the lovely and long-suffering Mrs. Gotch's Aunt Jennie's Tomato Breads.

Thought them being in the sun would ripen/soften 'em a tad, but failed to account for the dastardly MunkaChippa...which knocked one both off'n the plate and the table, and onto the ground where it had at it.

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The Gotch

[worth1]

Let's start from the beginning.
Yesterday after work I was so tired and hot I got home and had a couple of glasses of Port wine on ice.
Then a handful of peanuts and a little later a salami sandwich.
Then off to bed by 7:30, slept all night with visions of pichania dancing in my head.

Woke up starving at 5:30.
Decided to cut of the small end of the pichania with the gran like it's supposed to be cut so the final cut is against the grain and fat in every slice.
Seasoning on the meat was flaked sea salt from the island of Cyprus.
After cooking I seasoned with freshly ground black pepper and more of the salt.
Before the skillet cooled and still pretty hot I tossed in two eggs for a crispy fry in the meat tallow and a little olive oil for sunny side up.
Same seasoning.

Outstanding cut of meat, tender and very flavorful even if it's select grade.
No trimming was needed or done and something I rarely do anyway.

If you happen to run across one of these I highly recommend it.
Cut into steaks in my opinion and do not cook whole.
Do not cook like a brisket in an offset smoker.
Do not braise or boil.
But that's just me because you get more flavor if cooked into steaks from about 1 to 1.5 inches thick.
1.250 seems to be average.

The little steak was a trial run to see what I was going to do with the rest because there is no way I'm going to cook the whole thing.
A bargain at $6.99 a pound.

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[karstopography]

I love picanha.@worth1 My wife thinks it is too rich tasting. Picanha has a rich beef flavor on steriods. I’d much rather have a picanha steak than a ribeye and the picanha is a lot less expensive. I cut picanha up into steaks before cooking also. Steak and eggs are wonderful together. Fried Eggs need lots of fresh ground black pepper, just like those in the photo. I’d eat different things than I do now if I wasn’t married, not completely, but some meals.