What's Cooking?

[ness]

Saw something about grilled watermelon. Did it with the remaining pork chop:

Nope?

 

[Mitch f]

1 hour ago, ness said:

Saw something about grilled watermelon. Did it with the remaining pork chop:

Nope?

 

I was working north of Mexico City a couple of years ago in a brand new Aerospace plant. The cafeteria was serving fresh watermelon. Most of the people I saw who were eating it would cover it with straight ground cayenne pepper.....and I mean they would put it on heavy!

[rps]

Now that the guests are gone, I have the time to post a How To on the walleye chowder. If I recall I posted once before on walleye chowder...

Yes, I did.

For the guests' chowder I made changes. First, because one guest suffers from reflux problems, I eliminated the onion, turnip, and leeks. Second, I diced a carrot and a stalk of celery to add a base flavor to substitute. Third, I used the lobster stock instead of the clam juice and water. Fourth, I made a little in pot roux to help thicken the larger volume of liquid. Last, I added a half cup of frozen corn to help sweeten the mix because the onion was missing.

[rps]

Tonight is all about salad. I have sliced farmers market tomatoes, I have chopped lettuce, I have boiled small potatoes, I have hard boiled eggs, I have blanched green beans, I have opened a tin of sardines, I have sliced  some hard salami, I have sliced strips of provolone, I have strewn a few Kalamata olives, and I have made a Penzy spices Ranch dressing.

 

 

[ness]

Split a small KC strip, local corn and maters and cottage cheese. Also, honey-glazed carrots from the garden. No, they didn't come from the garden honey glazed, I had to honey glaze them myself .

The dawgs know that grill night is gonna result in some treats. They also have good manners and patience. 

 

[ness]

On August 5, 2016 at 8:55 PM, Mitch f said:

I was working north of Mexico City a couple of years ago in a brand new Aerospace plant. The cafeteria was serving fresh watermelon. Most of the people I saw who were eating it would cover it with straight ground cayenne pepper.....and I mean they would put it on heavy!

Wow. I just don't see cayenne on watermelon. 

[rps]

Peach free form tart out of the oven to cool for this evening.

[Terrierman]

 

An oldie but still a goodie.  Heavily rubbed with tequila lime seasoning from Planters Seed Company in KC.  I just ate one of the wings.  Tasty.  It will go on the plate with a sliced yellow tomato from Maple Grove farm, just outside Nevada.  Dessert will be watermelon from the same source.  It's an Amish place.  I was there on Thursday.  The thermometer in the truck said it was 101.  Just around the corner from the market there was a huge load of hay coming in pulled by a four horse team.  It had been cut, raked and baled by horsepower and stacked on the wagon by manpower.  You have to admire a belief system strong enough to forego the modern world to the point that those people surely do.

[Terrierman]

Last night I made O pasta.  O stands for orgasmic.  Super simple and so good.  Angel Hair pasta, fresh mozzarella, plenty of tomatoes, plenty of fresh basil, quality EVOO and salt.  Good ingredients make it.  Strictly a summertime dish when the tomatoes are in.  And strictly requires fresh mozzarella.

[Johnsfolly]

Today was my wife's birthday. I picked up a couple of thick T-bone steaks and a bunch of fresh asparagus. I had a variety of fresh golden and cinnabar chanterelles that I picked yesterday. The last of the our previous batches of chanterelles were pickled and we haven't had them yet. Been meaning to make wild mushroom ravioli. So I mixed and cooked chopped chanterelles, shallots, garlic, thyme, and fresh tarragon from the garden. Salt and pepper to taste. Let this filling cool. Since my son does not really like mushrooms, I mixed ricotta with garden fresh basil for the second filling. Had my daughter help make the fresh pasta and we stuffed the ravioli. The steaks were coated with Montreal steak spices and put on the grill. I grilled the steaks to medium rare. quick boil on the ravioli to cook the pasta and into the skillet with browned butter. Served the asparagus with salt, pepper, and ponzu sauce. My wife and I had a nice red wine with the meal.