Whatcha Cooking today?

[worth1]

I ended up with 48 ounces from 168 ounces.
3 pints.
Flavor is very tasty.
Put some pecan oil in it.

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[worth1]

Something tells me people here think I've lost my mind on this one.

[karstopography]

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Grilled Salmon with corn relish and baked okra.

[Tormahto]

Something tells me people here think I've lost my mind on this one.

I think you lost it a loooooooooooooooooooooooooooooooong time ago.

[pepperhead212]

I made a good pasta dish today, from Milk Street, which was from their Tuesday Recipes, and meaning they are quick and easy, as this was. Labeled Ziti with Zucchini Pesto, I used my bottle gourds in place of zucchini - about the same neutral flavor. Has some walnuts, garlic, and Pecorino, along with basil, blended with the shredded gourd, but it needed more basil, so the leftover I stirred some minced basil into, for tomorrow. I must have squeezed more water out of the salted gourd, as it needed more water than the suggested 1/2 c.
Pesto, consisting of bottle gourd, walnits, garlic, basil, and pappadews. by pepperhead212, on Flickr

Pasta with bottle gourd (in place of zucchini) pesto, with additional pecorino. by pepperhead212, on Flickr

[brownrexx]

We had a beautiful summer meal here. I made Chicken, Rice and Peas in my Instant pot and paired it with fresh, organic peaches from my neighbor, refrigerator dills that I made last week and Incredible corn from my garden.


IP chicken, Rice & Peas by Brownrexx, on Flickr

[pepperhead212]

I pickled 3 qts and 2 pints of cucumbers today, and I did these in an unusual way. The yellowish one is the B&B variety, with the sugary liquid, and a half an onion sliced up in it. Those were the cukes that were a little overgrown, and the seeds had gotten too large, so I scooped them out, and sliced the flesh and skin, and used that quart for B&B The other slices, that are usually the B&B, I made into garlic/dill slices. I'll see how it works out. I heated up that canning container on the side burner of my gas grill - took forever, compared to what my range would have taken, but I wasn't doing that inside! I still heated the other things indoors, but it didn't get too hot in the kitchen.
Pickles made on 8-13 by pepperhead212, on Flickr

After I pulled the jars out, I considered taking that canner, and taking it to some weeds, and dousing them with hot water. But I realized, those weeds probably would survive, and I really didn't feel like doing that!

[pepperhead212]

It has been so hot here lately that I really haven't wanted to do much cooking lately! However, yesterday I mixed up a large amount of that pasta salad, using up almost 3 lbs of tomatoes, a lot of basil, and some garlic, kalamata olives, anchovies, and some olive oil. I also added some cooked green beans, and a can of red kidney beans. I had to mix this in an 8 qt bowl, as I have about an 4 qt bowl leftover!
Pasta salad, with 2 beans, tomatoes, basil, garlic, kalamata olives, and anchovies. by pepperhead212, on Flickr

Earlier, I made an Indian type dish, to use up a generous amount of okra I have harvested, getting about 4-5 per day. I put it in the wok, on the induction burner, and stirred occasionally, while getting everything measured out for my pickling, then snacked on it, while finishing the pickling.
Some Indian spices, cooked with some onion and garlic, ready for the okra. by pepperhead212, on Flickr

Finished okra slices, sort of dry fried about 12 minutes, with the onion and tarka spices. by pepperhead212, on Flickr

[worth1]

Darn it my house refrigerator is out of butter need to go to the other one.
Wait a minute, what's this?
Well I'll be is some homemade ghee I made with garlic.
The smell is out of this world.
Decided to make something I've never made before a fish in ghee sauce with sweet red pepper and Chipotle powder
The fish was cut up and the Chipotle powder mixed in with it.
Set it aside.
The giant red pepper is draining.
Water heating up for the Fettuccine.
Ghee heating in a skillet with a dash of pecan oil.
This might actually turn out okay.

[worth1]

Looks and tastes good.

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[pepperhead212]

I had eaten about a third of that okra stir fry, and looking at the rest, I thought that it would go well on some rice. Looking up on my shelf, to maybe get some brown rice, I saw a jar with a small amount of pearl barley in the bottom, so I too that, just to empty the jar - about a scant 2/3 c, and I cooked it in in some salted the IP under pressure for 20 minutes, and released the pressure after 10 min. (not much left). I forgot how much barley expands! I usually put it in soups and things like that, so I don't really see it. I divided it up into two (a friend was over), and topped each with half the okra, and nuked each of them for 1 minute. Turned out great! I usually don't put barley with Indian dishes, unless it's one with mushrooms, but both of us liked this, for sure.

[karstopography]

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Those chanterelles I found yesterday. Served on fresh toasted sourdough. Sautéed in EVOO, butter, fresh rosemary, thyme, cream and fresh grated Parmesan cheese. Delicious.

[pepperhead212]

Yesterday I made a gumbo style dish in the Instant Pot, using up the okra I had, and got all the overgrown green (and purple) beans, that had been getting the beans in the pods too early (I think the heat has done this), and I cooked them to death, with the okra! I also used all my tomatoes that had bad spots - cleaned them up, and blended them, for some of the liquid. And the starch in it was 1 1/2 c of oat groats, instead of white rice. I used a lb of the hot Italian sausage I got a deal on at Aldi's, but added spices to it, to make it more like Andouille, including some chipotle, for some smokiness. After cooking the onion, diced peppers, garlic, some tomato paste, and the spices in sauté mode, I added the other ingredients, and cooked it on slow cook/high for about 2 1/2 hrs, while I was in the garden. Sausage I cooked separately (so it wasn't really a one pot meal), and added for the last 30 minutes. Turned out great!
Gumbo style dish, using up okra, and overgrown green beans, with oat groats, instead of rice. by pepperhead212, on Flickr

[karstopography]

Okay, why haven’t I cooked tri tip previously? Did a rub of sweet spanish paprika, garlic powder, Salt and pepper. 275 degrees until internal got to 120. Reverse seared at 500. Rest, cut against grain.

3+ pound Prime tri tip cost me 5.99/#. Super flavorful, price was right. Served with oven baked okra. I let that go well into Maillard reaction land, pushing the okra close to burned. Seemed about perfect.

[pepperhead212]

A friend dropped off a few pieces of bbq chicken yesterday, in return for the produce they often get from me. I had a piece, along with my usual tomatoes, and the only thing that I cooked yesterday was some comfort food I hadn't made for a while - some corn grits, with cheese and chipotle. I make those with some steel cut oats, to make them more nutritious, but the main flavor is the grits. I used 2/3 c grits, plus 1 c steel cut oats (more later). And I cut the bad spots and cores out of some tomatoes, and blended them with 3 canned chipotles, plus 3 moritas, with a little water, until totally smooth. I put this in the measuring cup, and rinsed out the Vitamix with a little water, to get about 4½ c, and mixed all this in the Instant Pot, adding a little salt. I cook this on "porridge" for 5 minutes, then let the pressure reduce 20 min. It's a little thin, but if these types of things are too thick, when pressure cooked, they stick. Then I add another 1/4 c steel cut oats, and cook on slow cook, while getting other ingredients ready. I grated at least a cup of pecorino, and got about 3/4 c cheddar - I think it was colby I had. Something I remembered doing last year, which I did again, to use it up - put some okra in it! I had just under a quart of it from the last few days, that I had to use, so I cut it up, stirred it in, and slow cooked another 15 minutes, then stirred all the cheese in. The okra was still slightly crunchy, even when I reheated it, for breakfast!
A chipotle/cheese grits and steel cut oats mix, with some okra added. by pepperhead212, on Flickr

[worth1]

That looks really good.

[pepperhead212]

https://lidiasitaly.com/recipes/spaghet ... trapanese/

I made this pesto today, almost doubling the recipe, and using 20 oz of small ziti and 12 oz of precooked red beans, added to the pasta water at the end, to heat them up, before draining. Upon tasting it for salt, I thought that it had enough salt, but needed some acid - even with all those tomatoes, it didn't have enough. So I stirred in about 1/2 tsp citric acid, and it added just enough - about 2 tb lemon juice would do about the same. I also added more basil, when blending, until it tasted about right - 12 large leaves is sort of a vague term.

The 1 tsp of pepper flakes I used was barely noticeable, so I topped it with more!
Cherry Tomato Pesto Trapanese by pepperhead212, on Flickr

Pasta and red beans, to mix with pesto Trapanese. by pepperhead212, on Flickr

Grated pecorino, ready to stir into the pasta and beans, with the pesto already mixed in. by pepperhead212, on Flickr

Pasta with Thai red beans, with Lidia's Pesto Trapanese. by pepperhead212, on Flickr

[karstopography]

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10# Choice Brisket. Couldn’t pass it up at 2.94/#. Turned out great.

[Vanman]

That brisket looks wonderful.

[worth1]

I'm making dinner rolls.
No real measurements i can give out.
Roughly.
1/4 cup sugar.
Two cups flour.
1/4 cup powdered milk.
Tablespoon of yeast.
Teaspoon of salt.
Two egg yolks.
1/2 stick of butter.
Teaspoon extra virgin olive oil.
About 1/2 cup of water but not all of it.
I mixed the dry ingredients first including yeast and butter.
Then the egg and water plus oil.
After kneading I made a ball and put it in an oiled bowl put cling wrap over it and into the oven with the light on.

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