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Post by brownrexx on May 28, 2020 7:38:46 GMT -5
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Post by Laura_in_FL on May 28, 2020 12:09:09 GMT -5
Hubby indicated that I should not make this again. LOL Looks delicious to me! Me, too! I would eat it happily, but I am pretty sure my family would react the same way your hubby did.
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Post by brownrexx on May 28, 2020 12:26:44 GMT -5
Laura_in_FL, spike I just ate the left overs for lunch and I really liked them but my cat jumped up on my desk thinking that she would lick my empty dish but she sniffed it and then did what she does when she doesn't like something, she started scratching the desk like she was trying to bury the dish. Guess I won't save this recipe idea.
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Post by mgulfcoastguy on May 28, 2020 22:48:09 GMT -5
pepperhead212, I would have loved that. Instead I had Curry Shrimp from a local restaurant open for take out only. I have to try to keep my favorite ones open. At least today I finally got to see the cook, normally his wife, her sister, and his 12 year old son work the front and he handles the back. It wasn't unusually to see two or three of them snapping green beans with a spoon on one of the back tables.
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Post by mgulfcoastguy on May 28, 2020 22:49:10 GMT -5
I guess that was two votes to one.
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Post by Laura_in_FL on May 29, 2020 9:42:31 GMT -5
brownrexx, you know you could make a smaller portion for yourself when you have a little leftover pizza sauce to use up. Or you could use grilled eggplant instead of roasted cauliflower, sort of a cheat-mode Eggplant Parmesan. You grill a lot of eggplant later in the summer, right?
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Post by brownrexx on May 29, 2020 10:02:21 GMT -5
You grill a lot of eggplant later in the summer, right? Yes, I like that and I also really like ratatouille and grilled eggplant caponata. I don't use the oven much during the summer but I do make lasagna with grilled zucchini slices at least once and DH likes that. DH does not complain much about food that I make but he is in a vile mood over this continuing total lock down in our county. He can't even get a haircut and it is making him mad although I am enjoying seeing what he looks like with longer hair. This morning he was complaining that it is falling over his eyes and before he could stop me I sprayed some gel onto it while he yelled No, No. It was funny.
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Post by mgulfcoastguy on May 31, 2020 23:21:11 GMT -5
Tonight was Jamaican Jerk Chicken roasted in the grill with some cherry wood smoke and store bought coleslaw and potato salad. The chicken is to die for but that finished off the jar of paste and it is a 45 mile drive to where I bought it. Amazon to the rescue! A different brand and it won't get here until Friday but it was cheaper than driving 90 miles. Anyhow I gave the dog some gristle, some skin and a tiny shred of thigh. He was desperately searching for more. Still got the breast left.
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Post by pepperhead212 on Jun 3, 2020 21:28:23 GMT -5
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Post by spike on Jun 4, 2020 17:41:48 GMT -5
Juicy Lucy burgers!
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Post by Laura_in_FL on Jun 5, 2020 14:28:18 GMT -5
How did I never hear of Juicy Lucy burgers?!? I am going to have to try those sometime soon for sure.
There seems to be a lot of debate on the proper cheese to use for these, though. What kind of cheese do you folks use?
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Post by spike on Jun 5, 2020 18:13:16 GMT -5
@laura_in_FL I use a patty of ground beef (sometimes I like to mix in diced onion to the burger meat), then a slice of American Cheese and topped with a patty of ground pork sealing in the cheese.
Now I am not even sure that American Cheese has anything to do with real cheese other than placed side by side at the grocery store. BUT it melts perfectly for a Juicy Lucy.
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Post by Laura_in_FL on Jun 6, 2020 13:39:47 GMT -5
I use American cheese for grilled cheese sandwiches for the same reason - it melts perfectly and no oil separates out. But I hate the stuff on a cold sandwich or on a cracker, or God forbid, just to snack on. Gotta have a real cheese for any of those uses! Interesting that you use a ground pork patty for the top. I never saw any recipes mention that.
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Post by brownrexx on Jun 7, 2020 17:10:17 GMT -5
A typical summer meal here. Marinated and grilled chicken breasts with grilled asparagus and a salad with garden lettuce and spinach. I also made celery seed dressing for the salads. 20200606_172347 by Brownrexx, on Flickr
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Post by paquebot on Jun 7, 2020 21:58:10 GMT -5
One of many times when we have something without a name. Whole kernel corn, elbow macaroni, and diced venison. Onion for flavor.
Martin
The truth is more important than the facts.
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Post by brownrexx on Jun 8, 2020 17:27:11 GMT -5
Picked our first Swiss Chard of the season so I made Lemon Chicken and Swiss Chard. The sauce is made with chicken broth, onions, butter and lemon juice and DH just raved over the chard. Corn is from last year's harvest. Lemon chicken and Swiss Chard by Brownrexx, on Flickr
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Post by pepperhead212 on Jun 11, 2020 23:10:57 GMT -5
I made a variation of a recipe I found in Milk Street's new book, Fast And Slow, this one the fast version, in the Instant Pot, of Chicken Cafreal. But I cut the amount of chicken in half, and added a pound of diced kohlrabi, since I have all that kohlrabi to use up, and it turned out great! I added some thickener at the end, probably necessitated by the water from the kohlrabi. I liked their method of saving half of that blended cilantro, chile, garlic, scallion, ginger, and spice mix, to add at the end. Next time, I'll use the same method, but all of the spices (there are 5 or 6 more) from my favorite cafreal recipe. I've noticed them shorting some of the Indian dishes on spices, trying to make them more compatible to the average kitchen. I made some sorghum/WW flatbread to go with it, but I'm going to have to fool around with that, to get it right. Maybe much wetter, and pressed out, like corn tortillas. The cilantro, chile, and spice mix of the Milk Street Chicken Cafreal. by pepperhead212, on Flickr Finished Chicken Cafreal, with kohlrabi, from Fast and Slow by pepperhead212, on Flickr
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Post by paquebot on Jun 13, 2020 7:46:36 GMT -5
Had one of those meals where the remains for the compost far exceeded the edible portion. Had mussels and egg noodles with slaw on the side.
Martin
The truth is more important than the facts.
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Post by bestofour on Jun 13, 2020 20:56:03 GMT -5
meatloaf, baked potato, slaw
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Post by pepperhead212 on Jun 13, 2020 22:42:13 GMT -5
I made a delicious dish tonight, based on a Milk Street's July/August issue - Ethiopian Stewed Collard Greens. However, I used 4 different greens from the garden in my dish - Kohlrabi, Senposai, Red Bor kale, and some Kohlrabi greens. I also added some ground beef, which the article says is frequently in the dish, and I had to use up some from the freezer. I doubled the recipe, because I had so many greens to use, and made it in the CI wok - something it all fit in, once it wilted. It started by browning some onions in ghee, then browned the beef, then this spice/garlic mix was added and cooked briefly, before the greens were added. At the end, the chilis and more ginger was added, along with some lemon juice. Garlic and spices, plus the finishing chilis, for the Etiopian greens, from Milk Street July August. by pepperhead212, on Flickr Ethiopian greens, about half way through cooking. by pepperhead212, on Flickr Finished Ethiopian Spiced Greens, from Milk Street. by pepperhead212, on Flickr I also made a dish of millet and browned rice in the Instant pot, to eat it with, to soak up some of that liquid, since I didn't have any bread.
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Post by spike on Jun 14, 2020 17:54:58 GMT -5
Chopped up onions, peppers and mushrooms. Sauteed that with some mildly spicy sausage. Filled up some sub rolls and topped with Provolone cheese. Made enough to feed the bro and he followed up with homemade strawberry pie. Life is good! Fattening but good
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Post by brownrexx on Jun 15, 2020 10:02:19 GMT -5
Super easy summer meal last night. Lettuce and spinach from my garden, grilled asparagus for me and Swiss chard for hubby, pear chutney from our pears last fall and some shrimp marinated in Italian dressing on the barbie. An easy, healthy and very satisfying summer meal. Everything but the shrimp came from my garden. 20200614_170405 (2) by Brownrexx, on Flickr
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Post by Laura_in_FL on Jun 15, 2020 11:00:12 GMT -5
You don't grow your own shrimp?!? And you call yourself a gardener...
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Post by brownrexx on Jun 15, 2020 11:03:49 GMT -5
You don't grow your own shrimp?!? And you call yourself a gardener... I wish I could.
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Post by pepperhead212 on Jun 15, 2020 11:48:16 GMT -5
I have always liked boiled peanuts, and when I was a child, and we would travel down south in the summer, to visit relatives, was the only time I could get them - no raw peanuts up here, back then. They had the shells on them, which I still can't find here, but they are still good. I made another delicious version of boiled peanuts yesterday. I've made Mexican, Thai, Indian, and Chinese flavored versions before, and yesterday, I got an idea for a new Chinese type, when I saw the Lapsang Souchong tea in my cupboard - something that I rarely use, except when I make tea eggs. So I made a batch of strong tea, using enough water to cover the peanuts by about an inch in the Instant Pot, strained it into the IP, then added some dark soy sauce, palm sugar, cassia sticks, star anise, and a few whole cloves. This time, I cooked it in the high heat slow cooker mode, for about 5 hours (sometimes I pressure cook them for 30 min., then finish on slow cook; 40 min on pressure cook is a little too long), then cooled for an hour, and chilled. Tea cooked boiled peanuts. by pepperhead212, on Flickr
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Post by brownrexx on Jun 19, 2020 16:28:47 GMT -5
I have not used my Instant Pot for a while so tonight I tried a new recipe - chicken fajitas. Sliced chicken, onions, red, yellow and green peppers were added to the IP along with the spice mix of chili powder, onion powder, garlic powder, smoked paprika, cumin, oregano, salt, cayenne and black pepper. A tbsp of oil and 1/4 c. of water was added and then the cooking time was only 4 minutes. Side dish was home made pear chutney. It was served over tortillas and we both thought that it was really good. The chicken was super tender and it was quick and easy too. IP Fajitas by Brownrexx, on Flickr
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Post by mgulfcoastguy on Jun 21, 2020 12:34:16 GMT -5
Three racks of pork ribs for a Father's Day party this evening . I hope to be on the road by three but the ribs aren't passing the bend test yet. Hopefully another two hours will do. I might have to let the temp creep up to close to 300 if they don't start to loosen up in an hour or so.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
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Post by dirtguy50 on Jun 21, 2020 13:01:35 GMT -5
Do you foil wrap them mgulfcoastguy?
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Post by brownrexx on Jun 21, 2020 16:59:42 GMT -5
OK, today we ate something that we have never eaten before! Yesterday I cooked some beet greens and hubby remarked at how good they were and that so many people just throw them away. That got him thinking and he asked if carrot tops were edible too. Today is Father's Day so I decided to surprise him with a Salisbury steak, gravy and potatoes meal which he loves and I lightly boiled some carrot pieces from the freezer and then drained them and added butter, lemon pepper and chopped carrot tops that I picked today. I sauteed this all together for a few minutes until the carrot tops were soft. I have to admit that it had a really good flavor. I was expecting them to be bitter but they weren't. It tasted sort of like an herb but not one that I have ever tasted before. Hubby requested a repeat of the carrots for tomorrow night's dinner. Have you ever eaten carrot tops? carrots with tops by Brownrexx, on Flickr
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Post by pepperhead212 on Jun 21, 2020 21:41:39 GMT -5
I made something with that first eggplant - a simple sambar, with a bell pepper, onion, and some garlic. I added some millet, along with the toor dal, and cooked that in the Instant Pot, cooking those vegetables in a sauté pan, on my induction burner. I added the sambar masala to the pan the last minute, with the garlic. This was added to the dal, along with the tamarind, and a little jaggery, and simmered briefly, while preparing the tarka. That only takes about 30 sec., which is added, and mixed in, along with a couple of tb of chopped cilantro. Eggplant and bell pepper sambar by pepperhead212, on Flickr
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