Wild salmon, green beans, roast potatoes.
Still experimenting with sourdough. Sourdough maple pecan bread. Major success.
Wild salmon, green beans, roast potatoes.
Still experimenting with sourdough. Sourdough maple pecan bread. Major success.
something for those who enjoy heat...
In reply to Floating Doc :
Where have you been learning/how did you get started with sour dough?
I really want to do it, but dealing with starters and such seems overwhelming.
Pork tenderloin on the Weber Charcoal
In reply to RevRico :
Don't be daunted man, it's only flour, water and patience. Even if you manage to lose your starter, you're not out much (hint, I've killed several over the last few years)
Here's the method I started with, it was easy enough. You should be able to find a video of it too if you learn better by watching as opposed to reading.
RevRico said:In reply to Floating Doc :
Where have you been learning/how did you get started with sour dough?
I really want to do it, but dealing with starters and such seems overwhelming.
Mine came from a family member, who bought it from King Arthur Flour after she killed her own.
It's easy to care for.
burning_ac1d said:
Nice wings...
So a bit of a promotion celebration. Rounded up some nice filets, baked potatoes, salad, hollandaise sauce, and fresh baked bread.
Bkueberry topped nyc cheesecake
My very first homemade ham. Still has 20 degrees to go. 17 days brined, coming up on 5 hours in an apple smoked BBQ.
In reply to RevRico :
Nice!
I need to do one of those!
Looks like a very well used smoker too! The best kind. Looks like my Brinkman.
did something slightly different with the chicken thighs this week. They were brined, hard flash fried for 2 minutes per a side, then smoked for 6 hours. Then tossed in dogpound sauce and served over long grain rice.
I was trimming up a brisket Friday night and chopped off about a pound and a half of the flat, ground it up and made some green chili smash burgers on the griddle.
Mrs Salty said they were the best ones she's ever had.
Hers are the ones without Chili's and onions.
I reached my full culinary potential a few weeks ago.
biscuits and gravy, with a pair of fried eggs and a crispy chicken strip thrown in. Yes, home made.
Crispy skin duck breast with thyme, sour cream mashed potato, wilted broccolini with garlic.
I admit, brown plate isn't the most photographic creation. Until you realize that is a homemade mozzarella slice next to chick filet seasoned pork belly. Sweet baby rays with Frank's red hot for the sauce.
lobster and sweet corn chowder with bacon, roasted red potatoes, and parrano cheese- rosemary and garlic crusty bread nubs.
Mndsm said:
That looks fantastic - have a recipe you can share?
On my third attempt now. Sticky Chinese pork belly with Meinfun noodles cooked in duck stock.
Too much ginger for me, but good none the less
In reply to RevRico :
Crispy or braised belly? I love pork belly, it's such fatty, delicious goodness.
In reply to daeman :
Braised for 2 hours in duck stock, then pan fried in toasted sesame oil before being hit with the glaze. Drained the stock from the pork to cook the noodles in.
The last time I tried this, I accidentally used turkey gravy instead of stock. Still a decent meal, but a strange combination.
I blame my camera, the pork is actually red and sticky from the glaze, but my lighting is terrible.
84FSP said:Mndsm said:
That looks fantastic - have a recipe you can share?
Yes and no. Yes, because I can tell you how to make it, no, because I have no idea on any of the measurements.
Basics are-
Bacon.
3 whole lobsters (I get them for about 5 bucks each)
Red potatoes
Corn.
Milk.
Heavy cream
Seafood stock
Carrots/onions/celery- also known as mirepoix.
Various spices- rosemary, garlic, salt, pepper, thyme, onion powder...probably other stuff.
Start by rendering off cubed up bacon in stock pot, till well crispy. Once crispy, add in in mirepoix (should be equal amounts fine diced carrots onions and celery) cook until onions are translucent and soft. Add flour to form a roux, cook til golden.
On the side, remove meats from lobsters. See Gordon Ramsey in YouTube for how. Mine come cooked- so I get to skip that step. Set aside.
Potatoes- dice to about...dice sized. However big that is. Drizzle with olive oil, salt, pepper, garlic, onion powder, rosemary. Stick in 400* oven til soft and starting to brown. Feel free to roast the corn in the same oven. I used frozen bag corn, you can use cob corn.
Back to the soup part- once roux is sufficiently cooked, (should be the consistency of a soft paste, almost pancake syrup) add in seafood stock. I used bar harbor lobster stock, you probably cant get that unless you're in florida. Stir til smooth and soup like. Add heavy cream, slowly. Once potatoes are done, add. Corn, same thing. If on cob, remove from cob. Season to taste, allow to simmer until desired thickness. 2-3min before serving, add lobster. Once lobster is warm, serve with crusty bread.
Crusty bread was a small baguette I cut on the bias, buttered, seasoned with garlic and rosemary.
EDIT- I forgot the damn cheese. Parrano cheese. Gouda family, smells and tastes a lot like a good robust parmesan or Romano, but soft. Grate a good handful or two, and pitch in the soup when the cream has started to do hot soup stuff. Simmer? Simmer.
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