Last night's "Seattle Asian Salmon Bowls" came out pretty good. A Skinnytaste recipe (as are most things we cook).
Last night's "Seattle Asian Salmon Bowls" came out pretty good. A Skinnytaste recipe (as are most things we cook).
just a little teaser
No porn, just a question. I made meatballs of 50/50 ground beef & pork. Usual seasonings etc. Using a small melon baller I filled two sheet pans with 1/2" diameter meat balls. (Italian Wedding Soup).
I used the bottom oven in our two oven stove because it has two racks; let them cook for a while until they looked about half way done, I pulled them out one at a time, rolled all the balls around to eliminate burns. Back in the oven, putting the former top pan on the bottom and versa visa.
Finish product: One pan has grease in the bottom, no burns while the other one has ZERO oils and they have burnt spots.
All the meat was mixed in the same mixer. So, irregular heating? Top part of the oven hotter? I'd like to figure this out before I do something important.
Thanks, Dan
In reply to 914Driver :
My guess is irregular heating. I've taken to cooking one tray of anything at a time, and spinning it halfway through to compensate for hot spots and weird rack placement.
I used to spin and change racks while doing two trays but kept having issues with cookies burning or meatballs behaving similarly.
Takes a bit longer, but I'd say the consistency is worth it.
Banana Cinnamon Rolls.
Mix 1 1/4 cup self rising flour with 2 mashed bananas. Roll out about 1/4" thick. Lay 1/4 cup melted butter and brown sugar and cinnamon.
Roll it up and cut roll every 2" or cut individual strips and roll each one.
Bake @ 350* Drizzle thin frosting over once cooled.
Sorry for the lack of pictures on this one, they didn't last long enough.
Saturday I smoked a pork butt. Sweet heat rub, hickory and apple wood. Ran to it 203, about 11 hours, excellent.
Tonight, I balled up the leftovers and made smash burgers with them on the Blackstone. No binder, no extra seasoning, just pulled pork. 1/4lb balls, threw them in the fridge for 30 minutes to try to solidify a bit.
They didn't stay together very well on the flip, but all the crusty goodness that developed all over the pork instead of just the outside? Superb, especially when served on a toasted whole wheat bun with a slice of buffalo wing cheese.
I've been working on this recipe for a couple of weeks and think I have it down.
Rotel braised pork chops
Four pork chops seasoned to taste (just thought lamb would be great also)
Sear the pork chops on both sides and put in casserole dish. Pour one can of Rotel tomatoes on top, cover, and put in oven at 250 degrees for 2.5 hours.
Turn off oven, drain liquids, discard the grease, and use them to make a small package of yellow rice. May have to add make up water. Put covered dish with pork chops back in oven to keep warm while rice cooks.
I prefer mine served in a bowl with the pork chops over the rice.
open faced roast beef from the bar in town. Homemade mashed potatoes, gravy, and roast beef. On buttered toast!! I'm so used to getting this on bread my entire life, the buttered toast really pushes it over the top.
The kid was killing it again tonight with his steak basting technique...
If the kid is spending his time online watching cooking videos, who am I to complain?
nlevine said:The kid was killing it again tonight with his steak basting technique...
If the kid is spending his time online watching cooking videos, who am I to complain?
Uhh, it looks fantastic. My steaks get all the time dry and burnt. My best friend advised me to pour some delectable homemade Alfredo sauce when it is almost ready. He explained that creamy, rich sauce can turn any dry steak into a mouthwatering delight. With just a few ingredients, you can elevate your steak to a whole new level of flavor. Start by melting butter in a saucepan over medium heat. Once the butter has melted, add minced garlic and sauté until fragrant. The aroma will fill your kitchen, teasing your taste buds in anticipation. I quite doubt the Alfredo sauce recipe can produce such miracles with my steak.
This may just be another Tostada, but her goes anyway.
Season 1 lb. ground beef as you would for Tacos, separate into thirds. Three 10" tortillas and chop all the veggies you like on a taco.
Place 1/3 of the meat on a tortilla and mush thin almost to the edges. Place on an oiled griddle over med-high heat. When brown, flip it over (tortilla up) until brown. Flip back over, cover with cheese and cover until cheese melts. Place this on a baking sheet in a warm oven until the other two are done.
Serve on a plate and decorate with Veggies.
Has anyone here tried grinding raw beef brisket into homemade ground beef...?
Shirley Jones burgers for my mom's birthday tonight. Basically a Reuben burger with onions instead of kraut
"Don't play with your food", I scold my children as they eat off an edible dinosaur diorama.
It's hot 'n humid here, only broken up by severe weather. So ....
Naan bread slathered in garlic butter, warmed & toasted, add some Romaine and Shrimp, done!
As much as I prefer thin crust over Chicago style pizza, you gotta try this!! Easy, one pan and nothing drips into the bottom of the over to burn there forever.
In a large frying pan (I used an omelette pan) put down pepper rings and pepperoni. Next lay on sauteed mushrooms and cooked, crumbled Italian Sausage. Add garlic, onions, anchovies, whatever works for you.
Next is grated Parmesan, chunks of Mozzarella and then slices of Provolone. Now spoon on some sauce. Jar, home made, it's only pizza.
Roll out 1 lb. of Pizza dough large enough to cover the pizza with enough to drape over the sides and go to the bottom of the pan.
Last, cover it all with olive oil. I have regular oil and another jug of oil infused with Basil, I used that. I sprinkled Basil on the crust, but garlic, black pepper, hot pepper flakes, it's your pizza.
Bake at 400* for 25 minutes.
The hard part is flipping it over on to a cutting board. You can do it.
In reply to 914Driver :
Damn that pizza looks good!
Super easy!!!!
Oh I forgot to flex this one. 
I am told by several people it's the best cheesecake they've ever had. Scratch made key lime cheesecake. Key lime infused cheesecake (normally I do a bit of lemon zest in the cake part, did lime this go) scratch made key lime curd, candied...you guessed it- key limes, stabilized whip cream.
To make it more entertaining, I made this in minneapolis. In July. I had to bootleg all of the actual lime ingredients from florida for the occasion because a- citrus is deeply out of season and b- I've never actually seen a key lime in MN.
Tuna? Care to share the recipe?
914Driver said:Tuna? Care to share the recipe?
Yes, tuna!
The tostadas I made following a recipe from Rick Bayless
I fry the tortillas myself, but I can find really good quality ones. If you cant, like he says, its best to buy them already fried. I also make a few with Kewpie mayonnaise + Sriracha and some with just mashed avocado as my kids try to stay away from spicy stuff.
The ceviche is my own recipe and I use what I have at the time, which most likely is:
- tuna cut to the size you like
- red onions sliced as thin as you can
- Some fresno peppers, a habanero and serrano. I sometimes find one called "aji limo", its hot.
- Cilantro
- Cubed avocado
- limes and an orange (if I don't have an orange I use sugar, or ketchup - it works- or pineapple)
This might be controversial, but I use tuna from Costco and have for years. I know the days it arrives and the way its frozen kills all parasites. I would not do the same thing with Salmon, especially if wild caught.
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