Stuffed flounder fixing to go in the oven.

Helen Corbitt’s recipe.

Looks like it has oysters in it.

Shrimp and mushrooms.

@karstopography is that a flounder?

lol, I should have scrolled up!

PlainJane wrote: ↑Tue Oct 15, 2024 5:47 am @karstopography is that a flounder?

lol, I should have scrolled up!

Yes, recipe taken from Helen Corbitt’s cookbook way back when. This is the stuffed flounder I grew up eating. Link shows it for Red Snapper, but about any mild fish works.

https://www.texascooking.com/features/s ... e_vignette

Next the 200 pound stuffed halibut.

Leftovers last night, but I made possibly my last batch of gazpacho for the season - any more will be using the store-bought cukes, as well as the bells, but frozen tomatoes make it like fresh.

I picked up some stuff to make a Tex Mex conglom.
And for once I remembered to get a can of Rico's gourmet nacho cheese since I've never bought it before.
Sort of a Frito pie nacho combo.

Home the hospital on Sunday and my niece is spoiling me. She dropped off Chili and homemade corn bread tonight with enough left over for lunch tomorrow, and plans to drop off homemade chicken noodle soup on Thursday! Not much need for me to cook for a while, but I’m ok with that, lol.

Wolf brand chili on top of homemade tamales and rice..

Got a nice well marbled select chuck roast on sale and decided to braise it.
First browned in bacon fat dusted with cumin cinnamon black pepper garlic powder homemade curry powder salt and smoked paprika.
Then put on top of a bed of carrots strong yellow onion Italian parsley chopped stems and all and celery.
It's going in the oven at 250F.

The lovely and long-suffering Mrs. Gotch is at it with her Designer Pizzas again.
This: Plus this: And this: And these (Orange Accordion, Old German, & "?"): And these: Equals this: This: And, at long last, this: ¡Maravillosamente Delicioso! The Gotch

Lamb breast.
Not for sure it can qualify as a lamb.
Coated with...
Yellow mustard.
Black pepper, 16 mesh.
Kosher salt.
Celery seed ground.
Garlic powder.
Smoked hot Spanish paprika.
Ground cumin.
I didn't remove the inside membrane I almost never do and spiced that side as well.

Like a darned fool idiot I questioned a recipe and put all the cake batter in one instead of two pans.
Now I've got this chocolate mountain in my oven.
I used the recipe from the Hershey's special dark cocoa powder container.
Not the chocolate frosting part.
I have coconut pecan frosting for that part.
It's also taking twice the time to bake because it's so thick.

Finished German chocolate cake.

The cover even fits.
I flipped the cake on a paper plate to left cool more.

Next I flipped the cake on the dish that had parchment paper on it and frosted.
Once frosted I slid the cake back into the pan right side up.
Three total cake flips.

German chocolate cake! One of my favorites!

Tonight I wanted to make something with that choy sum I harvested from just 2 plants, and looked in Seriouseats, to see if there were any broccoli recipes with mushrooms (I also have a lb of 'shrooms in the fridge). Choy sum is not something I'm expecting to see recipes for, but it's another flowering brassica, so I checked broccoli. Then I found a recipe I made a few years ago, that was really good, so I based it on that - I'll have to use the mushrooms another time. Here's the original recipe, and I used a bunch of choy sum, as you can see, and a little less than 8 oz. of bean thread noodles.
https://www.seriouseats.com/dinner-toni ... oli-recipe

The bean threads I simply soaked in not quite boiling water, while prepping the other ingredients. The leaves I cut the stems from, and cut them into about 2x1/2" pieces. The flowering sections I chopped fine, and those stems into about 1/2" pieces, which gave good crunch to the dish. Not as strong as broccoli, but definitely stronger than bok choy. I only cooked this 3 minutes, before adding the bean threads, and added about a tb of dark soy sauce in that last minute. This, and a tb instead of 2 tsp chili paste (as always, I increase this!) was all I did different from that recipe, plus the different greens.
The choy sum from 2 plants, leaves chopped about 1/2x2", stems into 1/2" pieces, and flowering parts chopped fine. by pepperhead212, on Flickr

Ingredients lined up, other than the noodles - onions, garlic, carrots, shallots, vegetable broth, with some soy, ginger, 5-spice, and sesame oil mix. by pepperhead212, on Flickr

After cooking the onions until golden, and adding the garlic, cooking a minute, then adding the remaining ingredients, before the noodles and scallions. by pepperhead212, on Flickr

Finished dish, after tossing the cellophane noodles and scallions over med-high heat, before adding a little dark soy, and chopping noodles some. by pepperhead212, on Flickr

Served bowl of choy sum, with cellophane noodles and 5-spice seasoning. by pepperhead212, on Flickr

Funny thing - just yesterday I tweaked my 5 spice powder mix, because I had gotten some that needed more star anise, and didn't even have any pepper or Szechwan peppercorns in it! And the star anise I had was ancient, so I had to get a fresh batch, and when I got it yesterday, I ground some up, added it to that 5 spice batch in a bowl, and added some finely ground Szechwan peppercorns, until it was well balanced, put some in the jar I keep it in, and vacuum sealed the rest in a bag, to refill the jar from, later on.

Sue_CT wrote: ↑Sun Oct 20, 2024 9:08 pm German chocolate cake! One of my favorites!

If I can get my paws on some small round baking pans I'll make my favorite, Black Forest Cake one day.

A relatively healthy dinner. I used better than bullion’s chicken broth, white wine and chives to make the rice, so probably more sodium than I should have used, and a bit of butter, but overall not too unhealthy.