What's cookin' boys?
- Thread starter RCW
- Start date
johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Came in from doing driveway work to a fresh pot of Hatteras Chowder. Lunch time!
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RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Broiled haddock, steamed broccoli and some leftover basmati rice.
Was very tasty.
Was very tasty.
johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Simple supper. Bratwurst and home made perogi with peppers and onions
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Saturdays kitchen fun started off with getting ready to make some shredded beef. I've shown y'all this one before. I use it for taco nights, enchiladas , and in this case Taquitos.
After hour 1
After hour 5
We HAD (literally just got cancelled one hour ago) a mexican themed dinner planned at the pastors house tonight. So I figured I'd make taquitos for saturday nights dinner for the wife and youngins and make a few more for the dinner party that would've been tonight......like 30 or 40 more.....
And 71 later, would've been 72 but one fell victim to the pups
And since the dinner has been rescheduled for next monday, I'm not quite sure what to do.
I've kept them in the fridge for a couple days, maybe 4 at the max and they always reheat fine. But from saturday night until next monday....I don't know about that one.
Could freeze them maybe? Just not sure how they'd reheat after being frozen. Or just let the youngins ravage them throughout the week and redo everything next weekend.....man that was alot of work though.
Also made a dang red velvet cake to take for dessert.
Sunday was a little less crazy. When the ole lady and I were teenagers we used to frequent the Outback steakhouse. She would always get the Alice Springs Chicken. This is a take on that.
Its a honey mustard sauced chicken breast with sauteed mushrooms, bacon, a s@%t ton of cheese, and without chives cause my lazy self still aint started this years garden and kroger chives looked absolutely disgusting.
Girls wanted some double chocolate cookies so after those were made started cuttin up the mushrooms and getting the fries ready.
And finally off to a plate full of mostly unhealthyness but very much deliciousness
In the end, after a few adult beverages all I could taste was cheese and honey mustard lol.
After hour 1
After hour 5
We HAD (literally just got cancelled one hour ago) a mexican themed dinner planned at the pastors house tonight. So I figured I'd make taquitos for saturday nights dinner for the wife and youngins and make a few more for the dinner party that would've been tonight......like 30 or 40 more.....
And 71 later, would've been 72 but one fell victim to the pups
And since the dinner has been rescheduled for next monday, I'm not quite sure what to do.
I've kept them in the fridge for a couple days, maybe 4 at the max and they always reheat fine. But from saturday night until next monday....I don't know about that one.
Could freeze them maybe? Just not sure how they'd reheat after being frozen. Or just let the youngins ravage them throughout the week and redo everything next weekend.....man that was alot of work though.
Also made a dang red velvet cake to take for dessert.
Sunday was a little less crazy. When the ole lady and I were teenagers we used to frequent the Outback steakhouse. She would always get the Alice Springs Chicken. This is a take on that.
Its a honey mustard sauced chicken breast with sauteed mushrooms, bacon, a s@%t ton of cheese, and without chives cause my lazy self still aint started this years garden and kroger chives looked absolutely disgusting.
Girls wanted some double chocolate cookies so after those were made started cuttin up the mushrooms and getting the fries ready.
And finally off to a plate full of mostly unhealthyness but very much deliciousness
In the end, after a few adult beverages all I could taste was cheese and honey mustard lol.
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Like you, I’m not sure how those would be after freezing.
My guess is they would be fine, but I’m not sure….
My guess is they would be fine, but I’m not sure….
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Not the typical Easter Dinner.
Got a new shipment of beef from my local producer yesterday.
Had a couple chuck roasts left from last year.
Trimmed them up into something resembling beef burgundy. I’ll thicken the sauce a little with either roux or a corn starch slurry when beef is tender.
Kind of cool here today, so should be good over some egg noodles. Would be good with potatoes or rice also.
Got a new shipment of beef from my local producer yesterday.
Had a couple chuck roasts left from last year.
Trimmed them up into something resembling beef burgundy. I’ll thicken the sauce a little with either roux or a corn starch slurry when beef is tender.
Kind of cool here today, so should be good over some egg noodles. Would be good with potatoes or rice also.
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Well repeat from last weekend. I didn't think the taquitos were gonna hold up so I let the youngins ravage them throughout the week.
But first, alittle no churn homemade ice cream for sat night dessert
Gonna quickly fry up 35 taquitos for another attempt at dinner at the pastors house. And then use the leftover meat for some burritos.
Sunday was nothing special, sloppy joes and tater tots.
But first, alittle no churn homemade ice cream for sat night dessert
Gonna quickly fry up 35 taquitos for another attempt at dinner at the pastors house. And then use the leftover meat for some burritos.
Sunday was nothing special, sloppy joes and tater tots.
johnjk
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Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Boy that sure looks delicious. Did you smoke it?
Has a redish kind of tint to it, to me. Love those grill marks too!
Had the in laws pop in on us friday for both of my daughters annual piano recital that was saturday. So being that my in laws loves banana pudding, I figured I make one for them while they were here
Then it was off to a batch of oatmeal cookies to take to the recital.
And after the recital saturday afternoon, my father in law wanted to take us all out for dinner so I wouldn't have to cook.
And although I hate- going to town, large groups, & most restaurants, what an awesome guy for doing that.
Yesterday almost looks like a repeat of the past 2 weekends, and it kinda is. Same method, different meat. 9.5lbs of pork shoulder to braise down for 5-6 hours for some pulled pork sliders.
Pickled some red onions shortly after for the sliders accompanied by a quick snort with the father in law
And several hours later pork is ready and time to assemble
Slider time boys!!!
Then it was off to a batch of oatmeal cookies to take to the recital.
And after the recital saturday afternoon, my father in law wanted to take us all out for dinner so I wouldn't have to cook.
And although I hate- going to town, large groups, & most restaurants, what an awesome guy for doing that.
Yesterday almost looks like a repeat of the past 2 weekends, and it kinda is. Same method, different meat. 9.5lbs of pork shoulder to braise down for 5-6 hours for some pulled pork sliders.
Pickled some red onions shortly after for the sliders accompanied by a quick snort with the father in law
And several hours later pork is ready and time to assemble
Slider time boys!!!
johnjk
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Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
No, just threw it on the old grill. Ran the temp up to around 550 and did a quick 3 minutes each side. Med rare.
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
I like to keep a container of “scampi butter” handy.
Use it for broiled fish and seafood and a lot of other things like vegetables that I steam first and finish with some garlic butter. Great topping for freshly baked garlic knots…
Replenished my supply today.
I use probably 70/30 butter and margarine.
I even use some of the pre-diced garlic in the jar (
), along with freshly peeled diced garlic.
Beyond that, just a little crushed red pepper flakes and some parsley flakes.
Heat it enough to “sweat” the garlic. Don’t want it browned. Want that “fresh” garlic smell and flavor.
A note of importance: once assembled, needs to be refrigerated or frozen.
Was commonplace in some commercial operations that they would leave it out a room temperature.
Since garlic is grown in soil, it likely has Clostridium botulinum spores in it. Requires heat to cause the spores to germinate in an anaerobic (lack of oxygen) environment.
The fats/oils of the butter/margarine (or olive oil if used) can prevent oxygen from getting to the bottom of a container, and allow Botulinum Toxin to be produced.
Can harm or kill people if the scampi product is not heated to 180 (?) degrees F or so prior to ingestion. That’s very rare, but it’s happened.
I just keep it in the fridge or freezer. Can also adjust pH with lemon or lime juice, but I don’t always want lemon or lime in something I’m making.
Use it for broiled fish and seafood and a lot of other things like vegetables that I steam first and finish with some garlic butter. Great topping for freshly baked garlic knots…
Replenished my supply today.
I use probably 70/30 butter and margarine.
I even use some of the pre-diced garlic in the jar (
), along with freshly peeled diced garlic.Beyond that, just a little crushed red pepper flakes and some parsley flakes.
Heat it enough to “sweat” the garlic. Don’t want it browned. Want that “fresh” garlic smell and flavor.
A note of importance: once assembled, needs to be refrigerated or frozen.
Was commonplace in some commercial operations that they would leave it out a room temperature.
Since garlic is grown in soil, it likely has Clostridium botulinum spores in it. Requires heat to cause the spores to germinate in an anaerobic (lack of oxygen) environment.
The fats/oils of the butter/margarine (or olive oil if used) can prevent oxygen from getting to the bottom of a container, and allow Botulinum Toxin to be produced.
Can harm or kill people if the scampi product is not heated to 180 (?) degrees F or so prior to ingestion. That’s very rare, but it’s happened.
I just keep it in the fridge or freezer. Can also adjust pH with lemon or lime juice, but I don’t always want lemon or lime in something I’m making.
That is some "secret of the pros" stuff right there sir.I like to keep a container of “scampi butter” handy.
Use it for broiled fish and seafood and a lot of other things like vegetables that I steam first and finish with some garlic butter. Great topping for freshly baked garlic knots…
Replenished my supply today.
View attachment 153643
View attachment 153644
I use probably 70/30 butter and margarine.
I even use some of the pre-diced garlic in the jar (
Beyond that, just a little crushed red pepper flakes and some parsley flakes.
Heat it enough to “sweat” the garlic. Don’t want it browned. Want that “fresh” garlic smell and flavor.
A note of importance: once assembled, needs to be refrigerated or frozen.
Was commonplace in some commercial operations that they would leave it out a room temperature.
Since garlic is grown in soil, it likely has Clostridium botulinum spores in it. Requires heat to cause the spores to germinate in an anaerobic (lack of oxygen) environment.
The fats/oils of the butter/margarine (or olive oil if used) can prevent oxygen from getting to the bottom of a container, and allow Botulinum Toxin to be produced.
Can harm or kill people if the scampi product is not heated to 180 (?) degrees F or so prior to ingestion. That’s very rare, but it’s happened.
I just keep it in the fridge or freezer. Can also adjust pH with lemon or lime juice, but I don’t always want lemon or lime in something I’m making.
Its like a while back when you were talking about keeping a roux around so its ready at a moments notice. I was thinking damn that's an awesome idea.
So is this similar to a compound butter then? Only maybe more for seafoods and breads not meats?
Several years ago, my pops brought his "family famous" sourdough starter out to us so he could teach my wife how to make his round loafs. Occasionally we'd branch off and do rolls or kinda baguette style sort of things for our italian sandwich nights.
Tried garlic knots a few times but never could make a garlic sauce that I enjoyed. Saw the pic of yours a while back and was exactly what I was trying to create.
I consume more garlic in one sitting than most normal folks will in a year. For italian sub night I'll LITERALLY roast 70-80 garlic gloves for a side along with usually some sweet peppers. Tomato soup nights i'll do 5 or 6 bulbs, eat one, chuck the rest right in the dang soup as little flavor explosions of garlic.
Possibly the reason why I was never sick throughout my thirtys also LOL.
Here's sub night from a few years ago
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Appreciate the “pros” accolades, but that was a LONG time ago.
Your culinary skills seem pretty darned great as far as I’m concerned!
Compound butter is a little different critter in this context.
While I call it “scampi butter,” you could literally use it for anything you would start or finish with a lot of garlic and butter.
Heck, sometimes I’ll throw a couple spoons in steamed green beans.
For garlic knots, use a good pizza dough. Bake the knots.
When done, cover with this Garlic Butter while still hot from the oven.
Sprinkle with whatever Romano or Parmesan you guys like. Toss back in the oven 5 minutes…..
Heck, the scampi butter could be made with straight EVOO if it works for you….
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