Whatcha Cooking today?

[karstopography]

Wife made Thai Red Noodle beans by blanching, then ice bath, then quick stir fry in hot skillet coated with avocado oil. Toasted sesame oil, soy sauce, and a little garlic got tossed in with the beans. Where have these thai red noodle beans been all my life!? It is the surprise garden vegetable of the summer. One little pack of seeds is producing more than we need with plenty to share and they are so good.

My job was to cook the chicken leg quarters on the BGE. Cooked them pretty hot to ensure a crisp skin, but kept them off the direct flames so as not to burn. A good Friday night meal at home, but those beans, firm, earthy, delicious.

[karstopography]

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Marinated Baked Redfish. 30 minutes Marinade was fresh lime, garlic, fresh basil, coriander, and olive oil.
Baked Louisiana Green Velvet Okra as a side. Yum.

[friedgreen51]

Had a nice Louisiana Green Oblong Eggplant cut into sticks and some baby Choppee Okra from the garden tempura style. I used my favorite Tempura Mix from the Asian Food Store. So good.

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[brownrexx]

That looks good [mention]friedgreen51[/mention] I love fried eggplant and tempura batter is even better!

[brownrexx]

Ate from the garden last night. Cantaloupe from the neighbor's garden, baked sweet potato casserole, zucchini stuffed with Panko, herbs and tomatoes, corn on the cob and a Caprese salad made with a big Brandywine tomato.

20200818_174334 (3) by Brownrexx, on Flickr

[Labradors]

Ratatouille.

All from garden veggies:

Tomatoes, carrots, eggplant, zucchini, chard, basil, garlic and onion

Fry the garlic and onion first, then add everything, along with a little water, and cook until done. I probably should have added the zuke first as it was a tad crunchy......

Absolutely delicious .

Linda

[worth1]

Two salami sandwiches and off to bed at almost ten.
Worked way late and woke up to the alarm which never happens.

[karstopography]

Made fish tacos last night. Restaurant plus quality. Fresh speckled trout in a simple panko pan fried. Shredded cabbage, cilantro. Sauce of chili in adobo juice, mayo, honey, lime. Corn tortillas.

Tonight, chicken wings baked on the BGE. Finished by tossing in Buffalo sauce (franks, honey, butter). Carrots and celery. Hidden valley Ranch dressing. Why not?

[worth1]

I bought a 20 ounce USDA Prime ribeye for 12.99 a pound.
3 pounds of beef suet that is really steak trimmings.
A bag of pecan pieces on sale.
A head of radicchio.
A head of iceberg lettuce.
Crumbled blue cheese.
A Jicama.
Mushrooms whole.
HEB select sweet tomatoes multi colors shapes and sizes some even white.
First thing I am going to do is slow fry the pecans in pecan oil and let everything cool, these will go on the salad later with the oil.

[karstopography]

Tonight, shrimp fried rice with thai red noodle beans, okra, and bell pepper. The bell peppers in the garden are sort of small and ugly this time of year from the heat, but work well enough for a stir fry. Nothing ugly about the red noodle beans those are coming out of my ears they are so productive. The Louisiana green velvet Okra has been going strong, too. I like this okra better than clemson spineless. I’ve also got one little bit of amaranth leaves to toss into the mix.

Been trying to work in something from the garden most every meal. Nice to go to the store and barely touch the produce department.

[worth1]

[mention]karstopography[/mention]
After trialing several okras well a lot of okras, Louisiana green velvet Okra is on the very top of my list been growing it on and off for many years.
It can get really long and if taken care of still be very tender.
Cow horn is another favorite for the very same reason.

[karstopography]

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For my tastes, Louisiana Green Velvet okra is superior to Clemson Spineless. More tender, more of a delicate okra taste, and every bit as productive. I may have to try Cowhorn. The feed store sells both that and the green velvet in bulk.

About three days of pickings on the beans. Too many really for me to use and even give away and all from one small seed packet. Heard this wasn’t a particularily productive variety, but it has been lights out and shows no signs of slowing down.

[worth1]

Here are the pecans in pecan oil cooking.
When the foam stops you need to start paying close attention or you will burn them.
Heat setting medium low on big burner.
Low and slow.
This will go in a quart jar when cooled.

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[worth1]

Bar Fight Stoppers.
Why you$%^&#@$%.
What did you call my mama you low down $%^&$#@%.
You heard me the first time %^&$#@.
Hey hey calm down, try this here boys.
Half cooked beef crackings from steak trimmings.
This should shut you up.

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[arnorrian]

No cooking today, I went to the Danube for some fish soup and fresh fried catfish.

[brownrexx]

Fabulous. Anything eaten on the water always tasted better!

[worth1]

I'm having raw Jicama sticks dipped in a dressing of toasted pecan oil mayonnaise and lime juice topped with chili powder.

[worth1]

Why do they always look smaller in the store?
This thing is huge.
I patted it dry put on a wee bit of kosher salt and freshly ground black pepper.
Brushed with some sweet rose wine not much.
Just to dampen it.
Tied it up so it won't spread out.
Later it will go on a hot bed of coals outside on the grill.
Did the first fry on some russet potatoes this morning.
They are getting cold in the refrigerator.
They will be flash fried while steak is resting.

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[Vanman]

That is a fine looking hunk of meat.

[worth1]

Pulled the 1-1/2 thick ribeye out of the wrapping and patted dry after a few hours.
Put some refined pecan oil on it to get it ready for the cook on the hot coals.