We did stuffed Peperone Di Cuneo peppers from last years garden. Best thick wall small sweet stuffing peppers ever. Our canned tomato puree gives them the taste of summer.
What's cookin' boys?
- Thread starter RCW
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RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Pretty simple.
Today is Italian Beef Steak with pasta.
I used a London Broil (round) browned first, but a piece of shoulder, chuck, etc. would be fine.
Just mix together your favorite ingredients for a tomato sauce. Cover the steak in a baking dish, Dutch oven, or I’m using a crock pot today. Some Parmesan or Romano cheese is good added as well.
Stew until steak is tender.
Pici pasta today came from the old country. The Mrs. went to Italy with her traveling buddy. Brought a pound back for me. We used half of it a while back.
Today is Italian Beef Steak with pasta.
I used a London Broil (round) browned first, but a piece of shoulder, chuck, etc. would be fine.
Just mix together your favorite ingredients for a tomato sauce. Cover the steak in a baking dish, Dutch oven, or I’m using a crock pot today. Some Parmesan or Romano cheese is good added as well.
Stew until steak is tender.
Pici pasta today came from the old country. The Mrs. went to Italy with her traveling buddy. Brought a pound back for me. We used half of it a while back.
The wifes got an annual girls thing for a couple days over in crystal springs. Made some fudge, red velvet brownie bars, oatmeal cookies, and a cookie cake.
I was laughing taking this pic thinking about an old family guy clip of them throwing a cake into the center of the view hosts and them ravaging it like a pack of lionesses...thats gonna be them LMAO
I was laughing taking this pic thinking about an old family guy clip of them throwing a cake into the center of the view hosts and them ravaging it like a pack of lionesses...thats gonna be them LMAO
.
Siesta Sundance
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L305DT, MX 5200, SVL 75-2, (Sold M7060))
On da road this morning.
Happy Friyay! Make the best of it!
maps.app.goo.gl
Happy Friyay! Make the best of it!
Google Maps
Find local businesses, view maps and get driving directions in Google Maps.
maps.app.goo.gl
Fresh loaf of rye bread for Rhubens. Start by grinding wheat berries
Get everything and the scale out. Everything goes in by weight.
Dump everything in the pan by weight the recipe calls for.
Ready to go in the machine 5 minutes later.
Drop the pan in the Zojirushi and hit the course program number.
Hit start, come back about 2 1/2 hours later and remove the fresh loaf. Costs about 30 cents a loaf to make. And the house smells wonderful.
Get everything and the scale out. Everything goes in by weight.
Dump everything in the pan by weight the recipe calls for.
Ready to go in the machine 5 minutes later.
Drop the pan in the Zojirushi and hit the course program number.
Hit start, come back about 2 1/2 hours later and remove the fresh loaf. Costs about 30 cents a loaf to make. And the house smells wonderful.
Siesta Sundance
Well-known member
Lifetime Member
Equipment
L305DT, MX 5200, SVL 75-2, (Sold M7060))
Siesta Sundance
Well-known member
Lifetime Member
Equipment
L305DT, MX 5200, SVL 75-2, (Sold M7060))
RCW
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Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Today is fried chicken. We prefer thighs, but have an abundance of legs.
Soaked overnight in seasoned buttermilk (cayenne, granulated garlic, S&P). Single breaded in seasoned flour (same seasoning).
Will deep fry ~325 for about 15 minutes.
Also herb-roasted potatoes and sweet corn we cut off the cob last summer.
Cold and windy today. Chicken hanging out on the chest freezer in garage. Will be fried in garage over propane burner.
Soaked overnight in seasoned buttermilk (cayenne, granulated garlic, S&P). Single breaded in seasoned flour (same seasoning).
Will deep fry ~325 for about 15 minutes.
Also herb-roasted potatoes and sweet corn we cut off the cob last summer.
Cold and windy today. Chicken hanging out on the chest freezer in garage. Will be fried in garage over propane burner.
RCW
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Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
johnjk
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Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Fra Diavolo is pretty easy, and as spicy as you want to make it.
I sauté shrimp (or whatever) with garlic and crushed red pepper.
In same pan, make the tomato sauce with some white wine and herbs of your choosing. I use oregano, basil and parsley.
Let that simmer a while to get everything “happy.”
I sauté shrimp (or whatever) with garlic and crushed red pepper.
In same pan, make the tomato sauce with some white wine and herbs of your choosing. I use oregano, basil and parsley.
Let that simmer a while to get everything “happy.”
RCW
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Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Saturdays cook kids wanted sloppy joes. We will often have them with eggs, bacon, and avacado on top served on toasted brioche which matures them, kinda making them "sloppy Josephs" if you will.
Served with fries that take me wayyyyyyy too long to make but sure are delicious. Cut with my mid 50s model fry cutter I found at a local consignment shop in Crystal Springs. They are then boiled 3 minutes. Frozen for 10-15. Par fried around 325 for 2 minutes, then fried 350+ till golden, usually 3ish minutes.
Probably the most complicated way to make fries but man are they perfect inside and out.
Made some triple chocolate cupcakes that my daughters ended up taking over the icing job on. They had fun
Yesterday ended up being taco day. I had already planned on making bbq chicken tacos cause I can put the chicken in the crockpot and let it go all day.
But an educational conversation about a fish taco place I used to frequent back home called Rubios, had me making some impromptu "fish stick" tacos for lunch.
Pretty good when accompanied by the appropriate toppings and or sauces
Then bbq chicken tacos for dinner with some quick and easy cheese tots......how healthy LOL
Served with fries that take me wayyyyyyy too long to make but sure are delicious. Cut with my mid 50s model fry cutter I found at a local consignment shop in Crystal Springs. They are then boiled 3 minutes. Frozen for 10-15. Par fried around 325 for 2 minutes, then fried 350+ till golden, usually 3ish minutes.
Probably the most complicated way to make fries but man are they perfect inside and out.
Made some triple chocolate cupcakes that my daughters ended up taking over the icing job on. They had fun
Yesterday ended up being taco day. I had already planned on making bbq chicken tacos cause I can put the chicken in the crockpot and let it go all day.
But an educational conversation about a fish taco place I used to frequent back home called Rubios, had me making some impromptu "fish stick" tacos for lunch.
Pretty good when accompanied by the appropriate toppings and or sauces
Then bbq chicken tacos for dinner with some quick and easy cheese tots......how healthy LOL
Preparing two meals yesterday afternoon. Got my nonna's gravy and meatballs going for tonights dinner. Then got a caponata going for a church dinner funciton tonight. Its Italian themed.
Time to start cutting.
Several hours later, a tired right hand, and a missing finger tip......
No I'm joking. Maybe 30 minutes tops.
I'm a pretty quick cutter. I got about 12 years or so under my belt in the kitchen with only 1 serious injury:
A few Christmas eves back, I traded a neighbor several pounds of blueberries for like 60 bunches of green onions.
I was dicing them up so we could freeze them. Approaching the end, my youngest daughter comes and fires a half dozen questions off at me.
I'm right in the middle of explaining to her I'm almost finished and to give me a sec. Suddenly, WHAM I make it about a quarter inch into my left thumb then right down through the tip. Wayyyyy more than just your basic kitchen knife nic.
Anywhos sauce and caponata complete. Wife will do 2 of her round loafs before we head out tonight.
Nonna would only partially approve. The $3 cheese would most likely catch me a slap to the back of the head. However they were out of the parm and pecorino wedges.
The dish is also lacking basil that would normally come out of my garden, not too far away though luckily.
Time to start cutting.
Several hours later, a tired right hand, and a missing finger tip......
No I'm joking. Maybe 30 minutes tops.
I'm a pretty quick cutter. I got about 12 years or so under my belt in the kitchen with only 1 serious injury:
A few Christmas eves back, I traded a neighbor several pounds of blueberries for like 60 bunches of green onions.
I was dicing them up so we could freeze them. Approaching the end, my youngest daughter comes and fires a half dozen questions off at me.
I'm right in the middle of explaining to her I'm almost finished and to give me a sec. Suddenly, WHAM I make it about a quarter inch into my left thumb then right down through the tip. Wayyyyy more than just your basic kitchen knife nic.
Anywhos sauce and caponata complete. Wife will do 2 of her round loafs before we head out tonight.
Nonna would only partially approve. The $3 cheese would most likely catch me a slap to the back of the head. However they were out of the parm and pecorino wedges.
The dish is also lacking basil that would normally come out of my garden, not too far away though luckily.
johnjk
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Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
10 days in the brine and I have my first attempt at corned beef. Great flavor. Not salty. Pairs nicely with cabbage cooked with butter, cheese and garlic with a side of potatoes
slamin81
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KUBOTA B2301, LANDPRIDE RCR1248, LANDPRIDE RB1560, LANDPRIDE GRAPPLE SGC0660