Whatcha Cooking today?

[MissS]

@GoDawgs how did those snake beans taste?

[DriftlessRoots]

92F2C195-76F7-436E-BAC1-678F68B0BD4B.jpeg

Grilled chicken with mojo marinade and random spice mix baste, potato salad, collard greens, and tomato slices with black pepper mayonnaise.

[pepperhead212]

This isn't really dinner, but a dish for tomorrow's dinner. I also made up another batch of that gazpacho (a friend that was over ate the last bowl of the first batch). And finished my other leftovers today.

I made a relatively simple vegetable side dish, to serve with Indian foods. I have all those bitter melons I have to use, and this will be reheatable, for me to take it to an Indian friend's house tomorrow. I can still smell that browned onion smell throughout the house!

I cut open both varieties, and as you can see, the round one is definitely more developed, with fairly large seeds, while the long one is not very developed. The white pith, that I scooped out of all of them, didn't taste bitter at all, and when I sampled the different ones, in the cooked dish, neither seemed more bitter, or different at all in flavor. The finished dish was not very bitter, with a balance of sweet, from the jaggery and onion, and some sour from the amchur. They will definitely like this, and I'll make one of those chutneys to take over, too - maybe a tomato one.

The dish is a little salty, but I must have salted too much, and too long (I left it while getting the onion and everything else ready, and some other things around the kitchen), with that 20 minute salting called for in the recipe. Next time I'll use just 1/2 tsp, and make sure I don't go too long.

At first, the vegetables weren't browning at all, so I bumped the heat up to 3 the last few minutes, which is more like a med-low, and they started browning some. Then the last 2 minutes with the seasonings were on medium - 4 on this induction burner. I only ate a little, but it will reheat well, I'm sure.

Here's the recipe:
https://www.tarladalal.com/onion-and-karela-sabzi-7452r

Bitter melons halved, round Big Top, and long Number One, getting ready to scoop out seeds. by pepperhead212, on Flickr

Onion and Bitter Melons for the sabzi, cooked 10 minutes, with no browning. by pepperhead212, on Flickr

Finished Onion and Bitter Melon sabzi. by pepperhead212, on Flickr

[karstopography]

https://www.tasteandtellblog.com/lemon- ... -linguine/
I made the above. Super good if you happen to be into shrimpy, garlicky, lemony pasta dishes. I am into those.

I backed off a bit on the garlic, but otherwise followed the recipe reasonably well. I used wild caught, frozen peeled large gulf shrimp. There was no tomato involved, good to have a break from tomatoes.

My wife made a quart of salsa with lots of garden tomatoes, fresh garlic, cilantro, ground cumin, lime juice and like 6 or 7 seeded serranos and jalapeños that were either red or beginning turning red. Best salsa we’ve made in 2022. Heat level was perfect. Everything was in balance. Tomatoes were one smaller pineapple,a few smallish carmello, maybe a Druzba, and a Paul Robeson. I only got a taste, she’s heading off for a long weekend at a fancy lake house and is taking the salsa with her.

I think my son and I might eat out more until she returns. I can cook alright, it’s the cleaning up afterwards that needs improvement.

[GoDawgs]

@GoDawgs how did those snake beans taste?

@MissS, when we did the first taste test with a saute in a tad of butter and olive oil they tasted vaguely like asparagus with a very slight hint of peanut butter in the background. In the stirfry they kind of just blended in with everything else. Today there will be another stirfry with eggplant instead of squash, scallions, snake bean, mushrooms and pork so it will be a main dish.

[GoDawgs]

https://www.tasteandtellblog.com/lemon- ... -linguine/
I made the above. Super good if you happen to be into shrimpy, garlicky, lemony pasta dishes. I am into those.

Thanks for posting that link. It sounds very much like something I'm into too.

[MissS]

https://www.tasteandtellblog.com/lemon- ... -linguine/
I made the above. Super good if you happen to be into shrimpy, garlicky, lemony pasta dishes. I am into those.

I backed off a bit on the garlic, but otherwise followed the recipe reasonably well. I used wild caught, frozen peeled large gulf shrimp. There was no tomato involved, good to have a break from tomatoes.

My wife made a quart of salsa with lots of garden tomatoes, fresh garlic, cilantro, ground cumin, lime juice and like 6 or 7 seeded serranos and jalapeños that were either red or beginning turning red. Best salsa we’ve made in 2022. Heat level was perfect. Everything was in balance. Tomatoes were one smaller pineapple,a few smallish carmello, maybe a Druzba, and a Paul Robeson. I only got a taste, she’s heading off for a long weekend at a fancy lake house and is taking the salsa with her.

I think my son and I might eat out more until she returns. I can cook alright, it’s the cleaning up afterwards that needs improvement.

I think that I will be having this recipe tonight. Thanks for sharing it.

[Sue_CT]

I make a favortie recipe that is very similar but I substitute white wine for the chicken broth.

[worth1]

Gotta date with a hot chicken.

[Cornelius_Gotchberg]

Zuke Boats--START:

thumbnail_IMG_1476.jpg

HALFTIME:

thumbnail_IMG_1478.jpg

FINISH LINE:

thumbnail_IMG_1479.jpg

The Gotch

[worth1]

Last night I cooked a good ribeye in some beef tallow in a skillet.
Baked potato slathered in beef tallow.
Can of drained spinach served room temperature.
One tomato cooked in the beef tallow to remove skin.
Two jalapeños the same way.
Two habaneros chopped fine not cooked.
Kerry gold butter salt and black pepper on the potato.
The steak was select but very tender without the disgusting blob of fat in the center of the eye.
It was a bone in steak cooked in the hot fat for about 3 minutes on each side.
11 dollars a pound and it weighed just over a pound.

[Sue_CT]

Hate that blob of fat in a Ribeye. Ordered one in a restaurant once and sent it back, it was 75% fat. That is why I usually stick to NY Strips. Not one of those people that loves to eat blobs of pure fat.

[worth1]

Got some skirt steak marinating in.
Dry vermouth.
Dash of soy sauce.
Cumin.
Black pepper.
Two whole jalapeños.
All mixed up in the blender.
Didn't see the need for any oil.
Keeping it simple but probably ticking off the purists when I call it carne asada.
All carne asada means is grilled meat.
I can grill my meat as I darn well please.

[karstopography]

Going to make Cerviche with some Argentine Red Shrimp.

[worth1]

Hate that blob of fat in a Ribeye. Ordered one in a restaurant once and sent it back, it was 75% fat. That is why I usually stick to NY Strips. Not one of those people that loves to eat blobs of pure fat.

I don't mind the fat I just want it cooked down to about halfway with a good crust.
You can't do this if it's in the center of a steak because the fat is still practically raw.
It's why I chose the select over the prime because all the so called prime had that fat in the middle.
Sometimes I wonder who grades the meat.
My select steak was as tender as could be.

[worth1]

Also making a pico de gallo with some green jalapeños habanero onions and red tomatoes.
Another topping will be some cucumber and onion I have been marinating in a 1:1 ratio of water and vinegar with sugar added.
Some how I think this will all marry well together with the salty and spicy hot.
Plus it'll be different and I like different.

[worth1]

The pico de gallo is made.
I ended up using.
Two hot jalapeños with seeds removed
Two habaneros seeds removed
1/2 yellow onion.
One large roma tomato seeds and jell removed mostly.
One pickling cucumber skin on.
About a tablespoon of lime juice.
Teaspoon of cumin.
Salt will be added right before serving because salt will draw out the moisture and start pickling the vegetables.
This will leave the vegetables softer and less crunchy.
Trying to force myself to go get some cilantro..

[worth1]

This is the way I liked it.
No sour cream no cheese nothing to get in the way of the flavor.
Meat cooked to what they call blue rare.
Substituted real mesquite wood for the usual oil on the meat to make it flare up.
I like wood better.

20220723_122923.jpg

20220723_122938.jpg

20220723_123055.jpg

20220723_123148.jpg

20220723_123419.jpg

20220723_123443.jpg

20220723_123638.jpg

[MissS]

@karstopography @Sue_CT I made this last night and it was outstanding! I followed the recipe but used some white wine along with the broth. I ate half of it like that and then added some freshly grated parmesan on the top. I most definitely will be making this again!

20220722_192753.jpg

[Sue_CT]

One of my favorites! Lately I have been adding a little heat with some chopped thai peppers sauted a bit before adding the other stuff, too.