Grilled swordfish coated with pesto and New Mexico Hatch chile powder and Mexican-style cauli-rice with pico de gallo on top.
What did I cook this weekend.....
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That looks great!
applescrap
Be the ball!
Ole, ole! That sounds awesome temptd2.
Made guac in mortar as first run after seasoning with lemon last night and rice tonight. So glad i got a little heavier nicer one. It quickly shredded the dry rice. No scent after the guacamole. Didnt chop anything and just threw it in....oops kids sleeping! Fail. Still really good. I can see other ones being awesome to buy will need some grinding to be ready. The solid thai granite seems a sure bet.
Made guac in mortar as first run after seasoning with lemon last night and rice tonight. So glad i got a little heavier nicer one. It quickly shredded the dry rice. No scent after the guacamole. Didnt chop anything and just threw it in....oops kids sleeping! Fail. Still really good. I can see other ones being awesome to buy will need some grinding to be ready. The solid thai granite seems a sure bet.
applescrap
Be the ball!
Really used the mortar today. Quickly broiled vidalia, garden tomatoes and poblanos, and jalopeno. Smashed with garlic, lime zest, salt, and lime juice. Its really good but the garlic was older, ugh. Made another batch of guac. Two avocados, lime zest, lime juice, poblano only, garlic, and onion. Feel like pestle tip should be flatter.
Later marinated chicken with garlic, lime zest, lime juice, vinegar, oil, sugar, salt, onion, and pampered chef lime chilli spice. My wife grilled to a perfect 160ish albeit maybe a little low on char. Yet left juicy chicken. Kids were stuffing their faces, should have been no surprise, but was. Finished off with chocolate, and simple cake with icing mixed with strawberry perserves. Layer of strawberry preserve in middle. Worked it a little warm, impatient.
Later marinated chicken with garlic, lime zest, lime juice, vinegar, oil, sugar, salt, onion, and pampered chef lime chilli spice. My wife grilled to a perfect 160ish albeit maybe a little low on char. Yet left juicy chicken. Kids were stuffing their faces, should have been no surprise, but was. Finished off with chocolate, and simple cake with icing mixed with strawberry perserves. Layer of strawberry preserve in middle. Worked it a little warm, impatient.
gratus fermentatio
Well-Known Member
Smoked/grilled a few pork steaks, marinated in lemongrass/ginger/tamarind sauce for 8 hrs. Sides were green beans W/minced, dried onions, stir-fried in dark sesame oil & caramelized shoyu soy sauce, and Tots.
The leftovers made for some tasty work meals. Regards, GF.
The leftovers made for some tasty work meals. Regards, GF.
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That's just beautiful!! Very nicely done!
Grilled Lobster Tacos on Fresh Homemade Tortillas with Mango/Habanero Salsa and a Cilantro/Tequila/Lime Aioli. Sorry for the poor focus, I was in a hurry and hungry.
These didn't stand a chance, my only regret is that I didn't make 20 more of them.
These didn't stand a chance, my only regret is that I didn't make 20 more of them.
Bklmt2000
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My latest batch of wings:
On the grill, ready for some smoke:
Twenty-five minutes in, and ready to flip:
Fifty minutes in, and ready for searing:
Seared and ready for sauce:
Sauced, plated and ready to devour:
Turned out super tasty.
There were no leftovers.
On the grill, ready for some smoke:
Twenty-five minutes in, and ready to flip:
Fifty minutes in, and ready for searing:
Seared and ready for sauce:
Sauced, plated and ready to devour:
Turned out super tasty.
There were no leftovers.
orionol73
Well-Known Member
My latest batch of wings:
On the grill, ready for some smoke:
Twenty-five minutes in, and ready to flip:
Fifty minutes in, and ready for searing:
Seared and ready for sauce:
Sauced, plated and ready to devour:
Turned out super tasty.
There were no leftovers.
Love this, looks so great! Also love how you added the smoke element on the weber
Chicken fajitas with guacamole, cheese, sour cream and refried black beans on the side.
Just lovely!
My latest batch of wings:
On the grill, ready for some smoke:
Twenty-five minutes in, and ready to flip:
Fifty minutes in, and ready for searing:
Seared and ready for sauce:
Sauced, plated and ready to devour:
Turned out super tasty.
There were no leftovers.
Just awesome and I love grilled wings on my Webber! But 50 minutes before searing? Wow, nice fire control!!
I have not cooked in months because of the pergola build, but blew that off tonight and am making chili in the Instant Pot. Just had a craving! Lol
Bklmt2000
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I know 50 minutes seems like a long time to cook before searing, but it really did work out well. Rendered out enough fat so that the sear didn't turn into an inferno.
Oldskewl
Well-Known Member
One of my favorite dishes. Well done!
Oldskewl
Well-Known Member
I did baby back ribs in the pressure cooker last night. Sauced them and finished off in a 450* oven. I was surprised at how well they turned out. Bklmt2000, Nice job on the smoked/grilled buffalo wings. That is probably my favorite way to do them.
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Pecan crusted pork loin, (ala VApatriot) roasted spuds and cauliflower.
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TwistedGray
El Jefe Brewing Company
Bay scallops with pasta and caramelized carrots with asparagus which some garlic bread.
Finally bit the bullet after years when a sale finally hit. New toy arrived today!
TwistedGray
El Jefe Brewing Company
This'll do
gratus fermentatio
Well-Known Member
I didn't have enough curry powder (hot madras curry), and didn't have enough garam masala, so I combined the two, poured the mix into a ziploc bag, added shrimp & shook it up, kind of like a dry rub. I let the flavor soak into the shrimp for an hour or so, then stir-fried in dark sesame oil with fresh ginger, garlic & onions, added coconut cream & a little chicken stock to thin, and simmered a bit. It's kinda hard to tell that's really shrimp under all that sauce, but it's there.
The veggies were broccoli, baby carrots, celery, onions, garlic & plenty of dried sweet basil; stir-fried in dark sesame oil. The spice combo worked out well & was tasty.
Regards, GF.
The veggies were broccoli, baby carrots, celery, onions, garlic & plenty of dried sweet basil; stir-fried in dark sesame oil. The spice combo worked out well & was tasty.
Regards, GF.
koopatrain
Active Member
Salmon with some chimichurri and some mushroom red pepper risotto.
We have those same plates.
baldm79
Well-Known Member
Mexican style shrimp and veggie stir fry
I got a new 14” stainless skillet and used it for the first time to boil spaghetti noodles in tonight. Now it has about 10 spots that won’t go away! I used a green scrubby with dish soap first, then brought out my OxyClean and can’t get rid of them. In the sink they looked black but in this light they look light. How do I get rid of them?
Not sure what happened to cause that, but it’s stainless steel so you can do just about anything to clean it that does not scratch it up.
In the future, in my opinion, don’t do pasta in a skillet. Pasta should generally be cooked in a pot with way too much water. Like big y’all pot with tons of water for even small amounts of pasta. If you tried to do that in a skillet you have pasta probably sitting on the bottom of the pan and not moving around, which burns pasta on the bottom of the pan, and you have a small amount of liquid being saturated with starch from the pasta that may also have burned on the pan. Try cleaning it with some vinegar and your scrubby thing. Otherwise just ignore it. If you can’t clean it off it’s probably not going to effect anything you are cooking in it anyway. Just my two bits.
applescrap
Be the ball!
My All-Clad literature says to put salt in once the water is boiling because it causes spots if you don't
If it is food stuck on, simmering water could loosen it. A paste of baking soda and water on the spots might work, it can lift burnt on food from corningware. Hopefully it isn't defective SS.
I've never heard that before! I always thought the main purpose of salt was to bring the water back to a boil more quickly and of course for flavor. It's been 30 something years since I purchased my SS cookware, and I don't recall that advice. Thanks, it's good to learn something new.
Barkeeper's Friend. It will clean anything and it's safe for stainless.
Sous Vide Salmon
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Cook something acidic, or soak it in Starsan for a bit.
Oldskewl
Well-Known Member
Hard to tell from the pic, but I would try Barkeepers Friend.
paulthenurse
Fecal Transplant Super Donor
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Loosely able to be called paella. Chix thighs, sausage, shrimp, mussels, chopped clams, rice, sofrito. No safffron. The only local store that carries it was out. Travesty.
gratus fermentatio
Well-Known Member
Regards, GF.
View attachment 586461 View attachment 586462
Making a big pot of kimchi jjigae (stew) today. My kimchi is several months old now. Pork is marinating in...
Mirin (sweet sake)
Tiny bit of dark soy sauce
Gochugaru (Korean pepper flakes)
Minced garlic and white part of green onion
Black pepper
Dark sesame oil
Still need to prepare the dashi stock but im cheating by using the teabags so its quick to make. Nice bags though with dried anchovies, shiitake and seaweed. Good stuff from Japan or Korea.
Mirin (sweet sake)
Tiny bit of dark soy sauce
Gochugaru (Korean pepper flakes)
Minced garlic and white part of green onion
Black pepper
Dark sesame oil
Still need to prepare the dashi stock but im cheating by using the teabags so its quick to make. Nice bags though with dried anchovies, shiitake and seaweed. Good stuff from Japan or Korea.
koopatrain
Active Member
Dashi tea bags! Awesome. Somehow I’ve never heard of those. It’s always a pain to strain the Benito flakes whenever I make miso ramen.
Yep. Mine are sardine and kelp. They also sell them with bonito. I found one that has sardine, kelp, shiitake and radish too. Some have a little shrimp also.
Tell you what though. Look for Riken dashi powder. I think its excellent. The sodium is super low and no MSG. My market hasnt had it in ages so i got the "tea bags"
Sardine
Bonito
Tell you what though. Look for Riken dashi powder. I think its excellent. The sodium is super low and no MSG. My market hasnt had it in ages so i got the "tea bags"
Sardine
Bonito
