What are you cooking right now?
- Thread starter Patrick
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Tonight was all about the Latkes, but I did pick up a couple of pound pastrami sandwich from Harold's to go with them.
knobbyhead
Next off the Island.
Grilling a rib roast on the coldest day of the year. Hopefully I'll take more pictures tomorrow
Using a acorn kamoda grill. Should work well.
Using a acorn kamoda grill. Should work well.
knobbyhead
Next off the Island.
Grill got too hot, so I cooked it a little too high. It's an insulated grill, so once the grill warmed up, the fire was out of control. Next time I'll back off the vents earlier. I accepted defeat and transferred it to the oven. I thought I cooked it to 118 but it came out a little too done, but it was tasty. The Yorkshire pudding came out great, just a little too much meat fat.
The cast iron muffin pan worked great. It's marked Wagner and Griswold. So it from when they were one company. So I think its from the 50s.
The cast iron muffin pan worked great. It's marked Wagner and Griswold. So it from when they were one company. So I think its from the 50s.
Been trying to get away from the Italian and provencal styles. The garlic onion sweet.chili and tomato is nice, but gotta expand.
Chicken thighs with cumin course chopped. Vinegar shallot lemon dressing. Medjool dates, toasted almond, kalamata olives, blanched red chard leaves and boiled stems.
It's a party in my mouth.
Chicken thighs with cumin course chopped. Vinegar shallot lemon dressing. Medjool dates, toasted almond, kalamata olives, blanched red chard leaves and boiled stems.
It's a party in my mouth.
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BuzzBomber
Well-Known Member
Not my best effort (at photography OR cooking), but trying to clear out the freezer, I threw together some venison steaks and mashed potatoes tonight and it came out well, if not visually impressive. Soy sauce, red wine vinegar, Worcestershire, olive oil, garlic, thyme, and parsley marinade. Kinda rushed things because I had to reseason the cast iron griddle too…went well with Beaujolais. Buzz-middle child had some (venison, not the beaujolais) too, and approved.
what cut of venison is that?
Something similar to a ribeye? or the tenderloin with the rest attached?
pro food photo hint: put taters in middle, slightly cross meat over. sprinkle plate with herbs.
although i can still imagine the taste, so it works!!!!!
BuzzBomber
Well-Known Member
TBH, I am not 100% positive since I had Frank the deer butcher process this one and he just labeled them steaks, but the cuts looked like top round.
Next time I make London broil style smoked backstraps, I’ll get better pictures…
Next time I make London broil style smoked backstraps, I’ll get better pictures…
Robin
Well-Known Member
Growing up, we always had venison since my dad was a hunter. I don't remember it much, but I ate it - and my mom was not the best cook.
We recently got venison (deer and elk) from a friend, and I couldn't eat it...I'm not the best cook either but my husband says it's because I didn't season it enough. We ended up giving the rest of the meat to my dad.
We recently got venison (deer and elk) from a friend, and I couldn't eat it...I'm not the best cook either but my husband says it's because I didn't season it enough. We ended up giving the rest of the meat to my dad.
BuzzBomber
Well-Known Member
I didn’t come from a hunting background. We raised sheep and between that, fishing, and dirt bikes I had no time or interest for it. A few years back I decided to give bow hunting a try for a number of reasons (more time and excuses to be in the woods is good, right?), and I was lucky enough to be successful my first season.
I think I learned all the ways NOT to cook venison with that first deer, but I’m getting the hang of it now. To avoid coming out “gamey”, it definitely has to be treated differently than beef, lower internal temp cook, different seasonings work better, etc.
I think I learned all the ways NOT to cook venison with that first deer, but I’m getting the hang of it now. To avoid coming out “gamey”, it definitely has to be treated differently than beef, lower internal temp cook, different seasonings work better, etc.
teabagger11
Well-Known Member
Little fusion here I guess the usual pork and Sauer kraft but also got the boys involving making tamales
Another new recipe that has immediately found a place in the rotation.
Roasted cauliflower with pancetta, olives, and crisp Parmesan courtesy of NYTimes.
We eat a lot of cauliflower, and I came across a bunch of great options searching for this that we will be trying soon.
cooking.nytimes.com
Roasted cauliflower with pancetta, olives, and crisp Parmesan courtesy of NYTimes.
We eat a lot of cauliflower, and I came across a bunch of great options searching for this that we will be trying soon.
Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan Recipe
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of...
Anybody want a self.contained sous vide immersion cooker? I picked up a larger circulator for a tub
Gourmia GSV900 Sous Vide Self... Amazon product ASIN B01725RVMU
Gourmia GSV900 Sous Vide Self... Amazon product ASIN B01725RVMU
Saturday- we had plans for Sunday, so Saturday became sauce day.
Hey, let’s try that NYT Amatriciana recipe!
Looked good, but it’s basically pancetta and tomatoes.
There’s no onion or garlic, which I thought was a major missed opportunity.
So I fixed that.
@MrsManic walks by/ hey, I bet some chopped olives in there would be good-
Me: yeah! (Pours another glass of wine)
Anyway, came out great, and I think we were just a few capers away from making Amatriputanesca.
Whatever, was delish
Tonight- another winner from NYT-
Refried cannelis topped with a fried egg.
The only liberty I took this time was hot sauce a tabla.
Great weeknight dish.
Also delicious, but go slow shoveling down the yummy.
It will catch up when it lands.
Hey, let’s try that NYT Amatriciana recipe!
Looked good, but it’s basically pancetta and tomatoes.
There’s no onion or garlic, which I thought was a major missed opportunity.
So I fixed that.
@MrsManic walks by/ hey, I bet some chopped olives in there would be good-
Me: yeah! (Pours another glass of wine)
Anyway, came out great, and I think we were just a few capers away from making Amatriputanesca.
Whatever, was delish
Tonight- another winner from NYT-
Refried cannelis topped with a fried egg.
The only liberty I took this time was hot sauce a tabla.
Great weeknight dish.
Also delicious, but go slow shoveling down the yummy.
It will catch up when it lands.
olegbabich
Well-Known Member
Multigrain Sourdough
