In reply to 914Driver :
Appreciate it, I'm still trying to hone my skills with the spun steel camp oven. Cast is better for temp control, but spun steel is lighter and more durable.
No,I haven't. but some googling tells me I need to, looks like I could pick up some great tips and recipies. I love that they go full old west, very cool.
Very cool, only use period correct stuff.
A different sort of food porn.
A shop a few blocks from me makes casserole type dishes and freezes them, sells them frozen. It's quite handy and I've never had a bad one. We especially like the Deluxe Enchiladas.
Mmmm brisket. We typically do sliced flat the first night only. Then immediately chop the rest of the flat and all of the point together, to mix into all sorts of meal deliciousness. In addition to the normal bbq sandwiches and snacking cold straight into my mouth, there's pasta alfredo, omelets, salads, nachos, chili, mac and cheese, soup, etc. Basically, anywhere that bacon goes good, brisket goes great too.
I bought one of those screen things that hinge open so you can BBQ fish without dropping it through the grates. Last night I sliced some potatoes (skin on) quartered two Poblano peppers ad an onion slice, drizzled it with oil and viola'.
Just add two small steaks nearby and dinner's on!
WonTon wrappers pushed into a small cup cake tin, bake at 350* until brownish. Fill wit Lobster or Chicken salad.
Have a Bag O' Salad on the side in a chilled bowl.
Wednesday & Thursday SWMBO works, I make "Dan Surprise" on those days. Some days "Surprise!!", it's take out! =~ )
This one's on me.....
914Driver said:WonTon wrappers pushed into a small cup cake tin, bake at 350* until brownish. Fill wit Lobster or Chicken salad.
Have a Bag O' Salad on the side in a chilled bowl.
They look heaps tasty!
Where did you find that??
914Driver said:I bought one of those screen things that hinge open so you can BBQ fish without dropping it through the grates. Last night I sliced some potatoes (skin on) quartered two Poblano peppers ad an onion slice, drizzled it with oil and viola'.
Just add two small steaks nearby and dinner's on!
In reply to Toymanswife :
This what you're looking for?
Pork roast rubbed with a flake salt/clove/herb rub, seared and then and slow braised in a wine, citrus and honey mustard sauce with sweet and white potatoes. Green beans with shallots on the side.
Smoked 12+lbs of bacon over apple wood.
Chill overnight, then slice and vac pac tomorrow.
It smells amazing.
Food Porn question:
The other day SWMBO was working, I was playing in the garage so when I ran to NAPA, I swung by the Food Florist (comfort food frozen and ready for the oven). I got a chicken-cheese-noodle dish, bake covered at 450* for 30 minutes then uncovered for another 30 min. It always seems to burn on the bottom.
They require you to put the aluminum tray on a sheet pan, probably so it doesn't collapse coming out, but would putting water in the bottom of the pan prevent burning?
Thanks, Dan
Project Hotel Fried Chicken was a success. They just don't have good fried chicken in New Hampshire so I bought a $6 electric Wok from the Goodwill store and gave it a whirl. My great grandmother would be proud
Nice work on the fried chicken sir - that represents Grandma food and I haven't taken it on yet.
I did crank out a batch of korean Bulgogi, bean sprouts, and store bought kimchi the other night which hit a similar not available here spot.
I couldn't get pictures to load, so use the imagination.
One avocado per serving, cut in half, place in an pyrex type dish sprayed with oil.
Scoop a little bit of meat out of the center, enough so the hole can hold a raw egg.
Bake @ 400* for 5-7 minutes
Put cheese on top and tiny slices of red or yellow pepper.
Bake another minute.
Note: I wonder if thin sliced Jalapeno would add zip to your lip or just overpower the whole thing.
Pie Crack.
I hesitate to share the recipe because it's, well, kind of addicting. Basically the crust is a big homemade cookie, crunch it up in a mixer with two sticks of butter and brown sugar. Crust.
Filling is Butter, brown sugar and 8 egg yolks. Imagine a good
Pecan Pie without the pecans. Too gooey to snort.
I tried a Popeyes clone about 2 weeks ago.
Looked great, super juicy, but no good crunch and could barely taste the seasoning.
Next time, double the spices, and probably more importantly bake first then fry, because fry first and finish in the oven gave me a great looking but soggy feeling breading.
In reply to 914Driver :
That sounds interesting and delicious and reminds me I'm due to make a batch of caramel slice.
Can't say I've ever tried making fried chicken, but you people have got me thinking I need to!
Aso, here's last Sunday's breakfast fry up.
And a bacon, egg, lettuce, cheese and avocado roll with crispy cheesy polenta fries
Lengua tacos for the Mexican grand prix today.
I know this is supposed to be food porn-ier, but just finishing up a batch of a cold-weather Sunday staple, slow cooker banana oats. Steel cut oats, homegrown bananas (yeah, you mock Florida, but once you go Dwarf Cavendish you'll never go back), Greek yogurt for protein, maple syrup, fresh-grated nutmeg, cinnamon and vanilla extract for yums. Reheat and top with fruit for the workday mornings. It's like a hug for your colon... soul. I mean soul.
Margie
first batch of chili of the season. Prime rib and Italian sausage for meats, base is a half quart of this year's hot sauce.
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