Snow day ramen.
Snow day ramen.
Poor man's tuna melt. Sweet and spicy tuna packet on a hamburger roll with melted muenster cheese.
from scratch German chocolate cake for thing 1S birthday tomorrow
Oooh looking good sir...
Colombian Epanada's
Snow day french onion soup
Snow day Chili Rellenos.
Went for dinner the other night and our appetizer came to the table like this.
Winter dinner woes: "What do you want for dinner?" Whatever you want. "You decide, I'll make it". No, that's OK.
Rats. Had a half or 3/4 lb ground beef, browned it, added a can of drained black beans and some taco seasoning; let 'er simmer a bit. Put some Won Ton wrappers in a buttered mini cupcake tin and scoop in meat, almost to the top. Add shreaded cheese and bake at 350* for 10-15 minutes, pull when the wraps are brown and the meat is bubbly.
Place on a serving dish and top with finely diced avocado, Pico de Gallo and a dollop of sour cream. Next time I would add a very thin slice of eaw Jalapeno.
I understand there's a big sporting event coming to a Sunday near you, these would be fun.
Bought a couple whole pork loins.
Sliced them double cut, I can butterfly, stuff, or pound them out from there.
Tonight, they got stuffed with home made dirty rice, sous vide at 135* for 5+ hours, then grilled for service.
I stuffed the leftover dirty rice into sausage casing, sous vide, then grilled.
Simple, but not too bad for a week day.
In reply to 914Driver :
Those look like something in which I could eat half my body weight... I'd have gone with Queso instead of Guacamole, though...
In reply to 914Driver :
Thanks for the idea. Looks like my weekend snacks.
Didn't have any Queso. =~ (
I've done the Won-Ton thing before but filled them with a crab and shrimp mix. Also pretty good!
Wonderful flavor and painful levels of heat together in a single package.
Was going through some thumb drives and found this one. No finished product pictures but I am sure it was good.
Squash Medley.
Peel a butternut squash, cut into 1" cubes. Bake on an oiled sheet pan at 400* until they are not so hard (but not soft. In a cast iron pan, add 3 Tblsp butter and some Pecans, brown the nuts. Add the squash, two apples cut into cubes, brown sugat or maple syrup; some nutmeg, pumpkin pie spice or cinnamon. Saute'
Hmm.. just thought of dried cranberries.
Captdownshift (Forum Supporter) said:
Wonderful flavor and painful levels of heat together in a single package.
recipe, please?
deep dish pizzas tonight. I want to make some changes, but came out well. Cast iron on the left, spring pan on the right.
Chambord French Toast
Break 5 eggs in a bowl. Add a dozen raspberries, break them up a bit; a pinch of salt and 1/4 cup heavy cream and 2 1/2 Tblsp of Chambord (raspberry liquer.
Beat these together, even put it in a blender, the more air you incorporate the fluffier.
Cut the crust off a Baquette, then slice it in 2 or 3 slices depending on the size of the bread. You want 3/4" slices, then cut to a french toast length.
Put the bread on a sheet pan, pour the egg over 20 minutes before cooking. Flip the once in a while.
Break out te flat top and brown the bread on both sides.
Garnish with butter and raspberries.
Discount corned beef = DYI pastrami for the F1 race
Scratch made corned beef.
Brisket flat brined for 11 days then braised for 6 hours at 215*
I was happy with my 1st attempt.
This morning's breakfast.
In reply to RevRico :
What was your recipe? What changes do you want to make?
In reply to mtn :
this was the dough recipe. It was tough and hard to work with. Tasty, but too chewy. I might not have let it warm up enough after fridge time the night belle. I have enough made for 2 more pizzas in the freezer so I'll try it again with more warm up time.
I used the sauce from this video. In yesterday's experiment I follow his dough recipe as well. I still need to tweak the sauce a little more but I'm very happy with it as a whole.
it came out thin, crispy, and just right for me. This slice is from the spring form pan, hence the extra edge.
For me, I think the sauce needs more garlic and maybe some brown sugar in addition to the white, for a bit more sweet. Just something to take the edge off the grease
I could also change that with my sausage mix though most likely. I don't make my own as I have great local butchers, but they have lots of options, almost too many.
RevRico said:In reply to mtn :
I used the sauce from this video. In yesterday's experiment I follow his dough recipe as well. I still need to tweak the sauce a little more but I'm very happy with it as a whole.
For me, I think the sauce needs more garlic and maybe some brown sugar in addition to the white, for a bit more sweet. Just something to take the edge off the grease
I could also change that with my sausage mix though most likely. I don't make my own as I have great local butchers, but they have lots of options, almost too many.
Try replacing 1/4 cup of flour with cornmeal. Also, put slices of mozzarella on the edges of the pan before putting the dough in. You get that burnt carmelized cheese as a crust. It is awesome.
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