maxjohnson wrote: ↑Thu Nov 30, 2023 3:47 am Made about 50 beef dumplings. Basically eating it for the next 3 days with duck bone broth.

PXL_20231130_092857933.jpg

I love dumplings like that.

Boudin in the oven and Scalloped squash in the air fryer. Not going to be a favorable weather day for doing anything on the BGE outdoors.

HEB has Texas brown shrimp on sale.
I'm going to stop and get some maybe.

This might sound crazy, but I've never eaten french toast with jam before until today. I think it's mainly because jam are usually too sugary so I never eat them. But yeah I've been missing out on something amazing.

I had a little of the butternut squash dish I made last night, reheated, to go with the more soupy sambar dish I made tonight, from the radishes I harvested today. The recipe I based it on called for some radish greens, but I'm not crazy about those, so they went into the compost, and I used some cabbage leaves, I also harvested some small plants of. I had about a cup of chopped greens, 1½ c of diced radishes, and a generous cup of chopped onions. I started by cooking 3/4 c toor dal, in the Instant Pot, with 1½ c water, and 3/4 tsp each asafoetida and turmeric, with a little salt. When finished, I whisked it to smooth it out some, and let it cool, while cutting and measuring out all the rest of the ingredients. I used about a cup of chopped up, thawed tomatoes, and used the juice drained from the tomatoes, as part of the water in the dish.

The vegetables were sautéed in a couple tb of oil for 6 minutes, over medium heat. Then the cooled dal was stirred in, with a cup of the rice/millet mix I made last night, plus 2 1/2 c water, and once simmering, I cooked for about 10 minutes over medium heat, stirring occasionally. Then I made the tarka, by heating 1 tb oil with 3/4 tsp each mustard seed and urad dal, and once it was crackling, and the dal was golden, I added 4 broken byadagi peppers, cooked about 10 sec, then added the curry leaves - about 15 - and cooked about 15 sec, until crisp, then put it on the sambar, followed by some cilantro.
A few radishes, plus 2 small cabbage heads, just forming, about 3-4" inside the greens. Last day of Nov. by pepperhead212, on Flickr

Toor dal, after pressure cooking and cooling, and whisking until mostly smooth. by pepperhead212, on Flickr

Sambar masala powder and Kashmiri pepper powder, added to the radishes, onions, and cabb by pepperhead212, on Flickr

The radish sambar, after adding the cooked dal, and about a cup of the rice/millet mix from by pepperhead212, on Flickr

Ingredients for the tarka - mustard seeds and urad dal, some byadagi peppers, and curry leaves. by pepperhead212, on Flickr

The sambar after simmering 10 min, topped with the tarka. by pepperhead212, on Flickr

A generous amount of cilantro added to finish the sambar. by pepperhead212, on Flickr

I had a concoction of brown gravy mushrooms and potatoes.
Along with fried onions from the Netherlands.
I planned on a ground chuck patty but decided that I didn't need it.

I managed to gather up everything at one time to make.
Tequila Lime Shrimp.
Bought the cheap and I mean cheap tequila because I don't think dumping high quality tequila in a hot skillet is purposeful in any way.
Juarez is the brand and is around 12 to 13 dollars a liter.
Jose Cuervo used to be cheap but Cindy Jordan wrote a song about it and Selly west sang the song as well.
It was a big hit and the rest is history and we have Tequila lime shrimp to thank them for, at least a little bit.
Because when this song came out everyone started buying tequila, drinking it and using it on all manner of things.

So, Jose Cuervo isn't your friend any longer?

Turkey and cheese Quesadilla for lunch and Moo Shoo shrimp bowl for dinner. Mixing it up a bit, I feel like hopping continents lately. International travel from my kitchen and I have no problem marrying dishes of different ethnic backgrounds and nationalities, lol.

Small bowl of last night's meal, leftovers of gravy onions potatoes and mushrooms.

Pork Butt today on the BGE. Using Hickory chunk at 250°. Also made a vinegar based Carolina barbecue sauce and refrigerator pickled jalapeños and Texas Legend onions. This was the last of my fresh Jalapeños and last of my Texas Legend onions.

Going to a college football watching gathering and we are bringing pulled pork for pulled pork sliders, plus the sauce, pickled onions and jalapeños, hamburger sliced dill pickles, cole slaw, and sweet Hawaiian roles.

Pork butt looks good @karstopography

Here is my Tequila Lime Shrimp.
There's as many recipes on YouTube as there are people.
Most of them suck.
I like Sam the cooking Guy's idea the best and that's what I worked from with changes for my taste.
The compound butter is like his.
One stick of butter.
Three garlic cloves crushed.
Cilantro.
Chipotle peppers in adobo sauce.
Black pepper.
Juice of a lime.
I didn't add salt.

The other fixings were.
Two small red sweet peppers.
Two green jalapenos.
Two green onions.
0ne large habanero.
Put the shrimp in a smoking hot skillet.
Wait a bit and add the tequila.
Add the fixings.
Cook and pull off heat.
Add the compound butter right before serving.
The fixings make a nice salsa cruda to eat with the chips and shrimp.
You can't make enough of it.

I had mine with tortilla chips.

Bought a bag of mussels today and made paella. It's been a while but I guess I forgot nothing, since it tasted as always.
Big pot, lots of evoo, bay leaves, chopped onion, chopped garlic, lots of tumeric, fair bit of cilantro, some cumin, black pepper, cayenne pepper, some paprika. This is put on a fairly high heat until it's roiling, and the washed mussels are poured into the pot, lid closed, and raptured in the spice and steamed/simmered for ten minutes before adding chopped sweet peppers, chopped frozen home sweet tomatoes, rice and a bit of water. When cooked, served with a big squeeze of lemon.
This has to be cooked shells and all, because the shells add a crazy amount of flavor to the rice.

I made that Swiss chard salad - a recipe that I saw in bon apétit:
https://www.bonappetit.com/recipe/swiss ... asta-salad

I had 12 oz of ditalini left from something, so I just increased everything in the recipe a little, and still didn't use all of the chard. Turned out really good, and I'll definitely be making this in the summer, when I love to make these kind of salads, with some variations, like some grains or lentils, replacing some of the pasta. This time, I used hazelnuts in place of pistachios, since that's what I had in the freezer, and they were really good.
The sliced up stems from the Swiss chard, starting to cook for the pasta salad. by pepperhead212, on Flickr

The chard stems cooked for 4 minutes, with the hazelnuts added, and cooked about 2 minutes. by pepperhead212, on Flickr

The chard leaves after cooking about 2 minutes in the residual heat, until wilted. by pepperhead212, on Flickr

Finished Swiss Chard pasta salad. by pepperhead212, on Flickr

That looks fantastic @pepperhead212.

Last night I made a thick hamburger steak with fried peppers.
2 of which were jalapenos, the others the sweet snacking peppers.
One of those jalapenos was so hot I couldn't eat the darn thing.
And that's with the seeds and all removed.

What kind of jalapeños was that hot one, @worth1? Seems all the varieties I grew this year, though good flavor, were like sweet snacking peppers, even a variety that seemed normal heat, previously.

pepperhead212 wrote: ↑Sun Dec 03, 2023 10:11 am What kind of jalapeños was that hot one, @worth1? Seems all the varieties I grew this year, though good flavor, were like sweet snacking peppers, even a variety that seemed normal heat, previously.

Store bought jalapenos.
Later in the season they get really hot sometimes and you never know which ones going to be it.

After thought commentary on the Tequila Lime Shrimp.
Totally a waste of good drinking liquor.
I couldn't taste any tequila in the food and I almost caught the house on fire doing that fancy burn off of the alcohol thing for my own entertainment because their wasn't anyone around to see it but me.
This like many of the other gimmick fad foods involving alcohol and fire are more than likely for the show and name not the flavor.
Though I did know a guy that braised a beef roast and all the fixings in a whole one liter bottle of cheap bourbon.
What a nightmare flavor and smell that was.
So next time I'll take a shot of tequila and a squeeze of lime and salt along with each bite of shrimp.
I think that's what they had in mind to begin with.
All you can eat tequila lime shrimp until you fall out of your chair.

I was wondering how the tequila was tasting, in the dish you made. I honestly didn't find much flavor in a couple things I cooked with tequila, and never tried again - like you said, sort of a waste. I do have some cognac that is really good in things, and bourbon and scotch more in sweets, but not savory. I have bottles of each, and that's all I use them for, and have a Vacu-vin plug in them - keeps them much longer, esp. when using them as seldom as I do. If I want to drink something, that will be the tequila!