Steak burrito with lime crema. Really enjoyed that. Over the holidays I bought a prime rib on sale, cut it into boneless steaks and froze them, and used the bones to make homemade broth. Pulled one of the thinner steaks out of the freezer, ‘bout 1/2” thick, seasoned with homemade chili powder, and tossed it onto the grill at 600 degrees frozen and closed the lid. 5 min later I flipped it and cooked another 4 min with the lid closed. 1 more min on the first side to get a bit better char. Beautiful grill marks and char, still med rare in the center. Used half cut into strips for the burrito and saved the other half for another day.

Sue_CT wrote: ↑Sun Apr 28, 2024 6:19 pm Steak burrito with lime crema. Really enjoyed that. Over the holidays I bought a prime rib on sale, cut it into boneless steaks and froze them, and used the bones to make homemade broth. Pulled one of the thinner steaks out of the freezer, ‘bout 1/2” thick, seasoned with homemade chili powder, and tossed it onto the grill at 600 degrees frozen and closed the lid. 5 min later I flipped it and cooked another 4 min with the lid closed. 1 more min on the first side to get a bit better char. Beautiful grill marks and char, still med rare in the center. Used half cut into strips for the burrito and saved the other half for another day.

Another lover of char!

Yes, I always do use cider vinegar to make the sourmilk. The dough was white until I went out to check (no timer set, the 10-11 min may have been 18 min) and they were pretty golden on the outside...but then on the inside as well? Overbaking shouldn't change the color on the inside?

I'll have to try it again,...I did think I could taste the baking soda a bit strongly. Knock that down to 1 tsp. The rise was fine. If they had not changed color like that I'd probably not make them again with baking soda. But, curiousity.

I've never bought self rising either. My aunt gave it to me...it has salt in it, and she is very keen on watching her sodium intake...the recipe on the bag for biscuits was good enough though, this was 5 months back, I had never made biscuits. Then I tried cracklin biscuits, but that is a very seasonal ingredient. Soon I swapped in the venison tallow for the shortening in the selfrise recipe. But when I ran out of that I had to make conversion to add in salt and baking powder to AP flour. It was quite a bit, 3-3/4 tsp baking powder, 1-1/4 tsp salt, for 2-1/2 cups. That conversions makes great biscuits....but 1-1/2 baking soda + 1-1/4 tsp salt today tasted baking soda salty and turned yellow during the bake. I should have tried the cream of tartar with baking soda, but I read that acid in the vinegar should trigger rise, and they rose, but, yellow on the inside?

Something with pasta, little mozzarella balls, these tomatoes and herbs. Basil thinnings at this point. A lot of parsley, maybe a bit of mint.

Turned out good.

Bratkartoffeln.
Potatoes bacon onions.

Grass fed 85/15 wrapped in bacon, garden yellow squash and Texas legend onion sautéed in butter and olive oil, sliced black Krim tomato, and a Frank’s pepper thrown in.

I put the Frank’s pepper under the meat after I peeled off the charred skin of the pepper. Delicious! The tomato was super good also. Everything was delicious.

Franks is a nice little pepper. Probably the earliest of all I tried.

bower wrote: ↑Thu May 02, 2024 7:57 pm Franks is a nice little pepper. Probably the earliest of all I tried.

Earliest I have had this season. The plants themselves are pretty tiny as compared to a lot of the others peppers.

First blender salsa of 2024. Lime, Cumin and cilantro from the store, the rest of the vegetables are from the garden. Ended up adding in the Serrano pepper after sampling the results with only the jalapeño blended in. The Serrano blended in took the salsa from very mild to mild on the way to medium.

More bratkartoffeln.
Don't ask.

NOT Barbacoa but braising a beef cheek.
With onions potatoes a whole head of garlic in the jacket.
Spices include.
Black pepper.
Cumin.
Salt.
Chili powder fiesta brand.
Worcestershire sauce.
Soy sauce.
Water.
Avocado leaves.

Avocado leaves @worth1?

PlainJane wrote: ↑Sat May 04, 2024 3:58 pm Avocado leaves @worth1?

Yes avocado leaves.
Used as a flavoring in some Mexican cooking.
They give off an anice flavor.

Spaghetti with sun dried tomatoes, grape tomatoes, garlic, olive oil, a little cream cheese for creaminess and Parmesan cheese. Really good.

I haven't cooked much lately - been eating a lot of leftovers from the freezer, since I've been busy with the garden. Today was the first time I cooked anything for a while, and I had a pound of mushrooms I had to use soon, so I made some soup, since it's cool these days. I started with browning a minced onion in some EVOO, then add some minced garlic, rosemary, and thyme scented oregano, cooking a minute, then added some soaked, dried tomatoes (about 3/4 lb equivalent), puréed. I cooked that down, while preparing the mushrooms in the food processor, then put the chopped mushrooms, and a tsp of boletus powder (the end of the jar - gotta grind more of this) in the IP, and switched to Sauté/High, and cooked until most of the moisture out, and they started browning. Then I rinsed all of the mushrooms out of the FP and the bowl they were in, plus the tomato purée left in the VM. Then I added 1 c moth dal (technically not dal, but a whole bean) and 3/4 c barley (my favorite grain to eat with mushrooms), and 1/4 c red lentils, then added some light (colored) soy, for some salt, a generous amount of black pepper, and set it to Bean/25 min, and let the pressure release naturally. About 3/4 of the way through, the soup was smelling incredibly good! The masoor dal thickened the soup just enough - something I often use a small amount of, to thicken soups of all types. I finished this with some Reggiano.
Finished soup in the Instant Pot, with 1 lb mushrooms, 1 c moth dal, and 3/4 c barley. by pepperhead212, on Flickr

Finished mushroom soup, with some crumbled Reggiano on top. by pepperhead212, on Flickr

Dinner with friends over. Started with Limoncello spritzes garnished with Kentucky Colonel mint.

Appetizers of tortilla Chips and the blender salsa. Refrigerator pickled cucumbers. My friend and I liked them, wife didn’t. Dinner was Grilled Rosa Bianca eggplant. Everyone liked that. Grilled Jumbo gulf brown shrimp. Those were a hit. Marinated the shrimp after peeling and deveining in EVOO, fresh garlic, oregano, paprika, lemon juice, salt and pepper. Oven roasted red potatoes with fresh rosemary, those were a winner.

Haven't cooked 'em yet, but can't wait to press these currently shrink-frozen Butternut Squarsh Zoodles into something: The Gotch