Whatcha Cooking today?

[worth1]

Found another one Friday at the store.
Two pound porterhouse steak.
Been dry brining with salt garlic powder and freshly ground black pepper for about 40 hours.
Gonna go on the Santa Maria grill with mesquite wood.
Plus I have two pounds of shrimp I'm going to grill as well on bamboo scewers with shell on.
Not all of the shrimp just some of it.
Peter Lugers steakhouse in New York City doesn't have anything on me.
Celebrating the time change back to standard time.

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[worth1]

Got the shrimp in a salty spicy wet brine.
Knorr tomato chicken bullion powder.
Knorr shrimp bullion powder.
Salt.
Really hot chili powder from India.
Lime juice.
Fiesta brand chili powder.
Soy Sauce.
Water.
Some will be boiled some on the grill.
Also having a Guinness stout for breakfast.

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[Cornelius_Gotchberg]

Yet again, the Metro Market Reduced Section beckoned, revealing some magnifique 1.5"/3.8cm thick Center Cut Boneless Pork Loin Chops:

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~2.5 minutes each side @700°F/371°C wasn't enough, so I had to put 'em back on the grill:

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Mercifully, they finished up butter-tender; the lovely and long suffering Mrs. Gotch has plans for her marvelous, mushroom-packed Stroganoff.

The Gotch

[worth1]

Making a roux for the future mashed potatoes and Black pepper bacon gravy.
Obviously way too much but it'll be put in the freezer for a later gravy.
Takes forever to make a good roux so doing it ahead of time.

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[worth1]

Porterhouse blasphemy but I know what I'm doing.
Shrimp and sweet Italian sausage in the offset smoker as well.
Temperature is very low.

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[worth1]

Steak and friends coming along swimmingly.

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[bower]

I shopped today and got a pair of pork tenderloin at $8.80/kilo.
Seasoned with sesame oil, rasped garlic, salt pepper, coriander,summer savory and apple cider vinegar.
Pastry is simple: 1/2 cup warm water with a pinch of sugar dissolved, add 1/2 tsp yeast and stand for 10 minutes, then stir in 1/2 cup olive oil, 1/2 tsp salt and some paprika, 2 cups of flour. Cover the bowl with a plate for 40 minutes so the yeast makes air pockets before rolling out. The whole thing baked at 400F for 30 minutes.
I will carve the extras into portion sized chunks and freeze to reheat with sheet pan vegetables and spuds. Crust is always welcome but it also helps to keep the meat tender when reheated from frozen.

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[Sue_CT]

Potato Pizza. Wanted to add some crispy pancetta but forgot to find the piece in freezer and cook it up. Would have taken it up a whole 'nother level. It was still really good. Finished it out of the oven with a fresh drizzle of garlic oil and another sprinkle of fresh rosemary. Still perfecting these. Next time hope I remember leave the mozzarella off until it is almost done then add the cheese and put it back in until melted. I could get a better browning on the potatoes without burning the cheese that way I think.

Potato pizza (fresh rosemary, garlic oil, salt, pepper, mozzarella), finish with/garlic oil)

[Kurt]

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Tritip seared on top,then finished in oven with new fangled thermometer at 150 interior.No more guessing on temps.Turns off oven with a signal to you.

[Cornelius_Gotchberg]

Private Selection (PS) Petite Golden & Red Spuds sprinkled with PS 5 Salt 5 Pepper Seasoning (Salts: Sea Salt, Pink Himalayan, Cypress White, French Grey, Fleur De Sel. Peppers: Green and Red Bell Peppers, Black Pepper, Chili Pepper Flakes, Cayenne Pepper)

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Waltham Butternut Squarsh:

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The Gotch

[worth1]

Shrimp I cooked in the smoker with shell on was a mistake.
Terrible to get shell off but I did.
The steak got one tiny piece cut off for supper along with mashed potatoes and gravy.
The rest is for tonights feast.

[Kurt]

My wife will not help in the prep!But loves the results.MAYBE all the Michelin and James Beard awards belong to us men.a couple of the girls did get the accolades I.e.Julia Childs,maybe ?chime in if can.

[Kurt]

We cooking,oops wrong reply

[bower]

I have never had potato pizza but now I want to!!!

Pot of chili here with lean ground beef, romano beans and red shepherd peppers, the usual spices. Having some now with basmati, it's just as I like it, plenty hot and so warming for a cold day! (non authentic of course, what do you expect? it's what we do )

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[Cornelius_Gotchberg]

@bower LUV me some dark, thick (perpendicularly placed spoon stays upright!) Chili!

The Gotch

[worth1]

At least it's the right kind of beans.
I can't convince people down here to try them.
They're stuck in kidney or pinto beans.

[PlainJane]

Am partial to the tarbais, gigande, flageolet end of the spectrum myself. Love love love romano beans for fresh eating.

[bower]

I regret I've never grown Romanos, in my less than bean friendly climate. But they are way nicer in chili than the red kidney. Frozen home tomatoes simmered down to thick pretty easily, since they're meaty anyway, and sweetens the pot. A wee can of tomato paste adds to the final spoon-standing thickness of the chili. I confess that I also added a small spoonful of brown sugar out of habit, as chili pepper flavor is so enhanced by that, but it was hardly needed when using the super sweet Rodney maters.

My farming friend had a great success with bush beans this year, using black tarp mulch. She says she will repeat that, so maybe there are fresh romanos lurking in my future.

[worth1]

Bratkartoffeln and Hamburg steak.

An old family favorite.

[worth1]

I was making a snack sandwich for morning break today and it was going to be peanut butter and strawberry jam.
Before I knew what I was doing I put mayonnaise on the bread.
So now the peanut butter and strawberry jam sandwich has mayonnaise on it as well.