What's Cooking?

[snagged in outlet 3]

Ness was busy working on his deck and wanted to save time posting. 

[ness]

Haven't decided what I'll do for dinner tonight, but here's what it WON'T be:

or this:

[rps]

1 hour ago, ness said:

Haven't decided what I'll do for dinner tonight, but here's what it WON'T be:

or this:

Oh Thank God!

 

[rps]

I will be stir frying chicken chunks, carrots, sugar snaps, and mushrooms to serve over sesame rice tonight. Not all that exciting, but I do love stir fry.

[Johnsfolly]

It was seafood tonight. We had broiled sockeye salmon. The salmon was marinated in soy, ginger, and brown sugar then broiled until it flaked apart. Also shrimp and lobster tail cooked with garlic, shallots, tarragon, salt, pepper, lemon juice, white wine and butter. We also roasted parsnips and carrots with fennel.

[snagged in outlet 3]

If you like salmon try it with your favorite BBQ sauce.  We love it that way.

[ness]

18 minutes ago, snagged in outlet 3 said:

If you like salmon try it with your favorite BBQ sauce.  We love it that way.

That's just crazy enough that it might work!

 

[snagged in outlet 3]

I saw a guide in Alaska doing it on some fishing show and I gave it a try.  It's hard to get my family to eat salmon without it.  I love blackened salmon too.

I grill it on the first side with olive oil, salt and pepper.  Then I flip it onto nonstick foil and coat with sauce.  Pull it back over the fire and let the sauce caramelize while the fish finishes cooking.

DON'T OVERCOOK FISH THOUGH! 

[ness]

So, way back in the 60's my mom found a recipe called 'Company Beef Stew' in one of those women's group cookbooks where a bunch of ladies combine their recipes into a cookbook to sell as a fund raiser. It was a favorite in my family growing up, and I've made it over the years because it's still good, and because I'm a sentimental dude. It's the opposite of 'farm fresh', so it's kinda out of style these days, but it still works for me. Everything is out of a can except the meat and the carrots. And it uses....better sit down...cooking wine (shudder) contrary to every single TV chef's recommendation.

When mom starting making it, it was done in a big roasting pan in a low oven all day. Then Rival came up with this thing called a Crock Pot© and she switched over to that modern miracle. The way we make it is just dump everything in the Crock Pot© -- no browning, fond, umami, heirlooms. There are some unusual ingredients that I've never felt the need to leave out, so it just plods along the same way it did in 1969.

You can Google 'Company Beef Stew' and still find the exact recipe my mom used, but most of them are modernized or changed in some way. (The original recipe called for pearl onions and whole canned tomatoes. We kids poo-pooed the onions so she started leaving them out. We picked out the tomatoes, but she left them in. I took the liberty of changing it to diced tomatoes along the way, but my kids still picked them out). Now, my sister, not being one to just freakin' leave things alone, still makes some version of this but has tarted it up and renamed it 'French Stew'. Well, la-tee-da! To me it's always gonna be 'Mom's Beef Stew'. Here it is:

Mom's Beef Stew

2-3 lbs beef in one-inch cubes
3-4 large carrots
1 can tomatoes and juice
1 can LeSueur brand peas, drained
2 cans whole potatoes, drained
1 can green beans, drained
1 can consommé
3/4 cup wine
2 teaspoon tapioca
1 tablespoon brown sugar
½ cup bread crumbs
2 bay leaves
1 teaspoon salt
Pepper

Place meat in Crock Pot. Add remaining ingredients on top. Cook on low for 12 hours. Eat with reverence.

Had this put together in less than five minutes this morning. I peeled and cut the carrots last night, and had it all set out and ready to go. House will smell great when I get in tonight.

 

 

[rps]

9 hours ago, ness said:

So, way back in the 60's my mom found a recipe called 'Company Beef Stew' in one of those women's group cookbooks where a bunch of ladies combine their recipes into a cookbook to sell as a fund raiser. It was a favorite in my family growing up, and I've made it over the years because it's still good, and because I'm a sentimental dude. It's the opposite of 'farm fresh', so it's kinda out of style these days, but it still works for me. Everything is out of a can except the meat and the carrots. And it uses....better sit down...cooking wine (shudder) contrary to every single TV chef's recommendation.

When mom starting making it, it was done in a big roasting pan in a low oven all day. Then Rival came up with this thing called a Crock Pot© and she switched over to that modern miracle. The way we make it is just dump everything in the Crock Pot© -- no browning, fond, umami, heirlooms. There are some unusual ingredients that I've never felt the need to leave out, so it just plods along the same way it did in 1969.

You can Google 'Company Beef Stew' and still find the exact recipe my mom used, but most of them are modernized or changed in some way. (The original recipe called for pearl onions and whole canned tomatoes. We kids poo-pooed the onions so she started leaving them out. We picked out the tomatoes, but she left them in. I took the liberty of changing it to diced tomatoes along the way, but my kids still picked them out). Now, my sister, not being one to just freakin' leave things alone, still makes some version of this but has tarted it up and renamed it 'French Stew'. Well, la-tee-da! To me it's always gonna be 'Mom's Beef Stew'. Here it is:

Mom's Beef Stew

2-3 lbs beef in one-inch cubes
3-4 large carrots
1 can tomatoes and juice
1 can LeSueur brand peas, drained
2 cans whole potatoes, drained
1 can green beans, drained
1 can consommé
3/4 cup wine
2 teaspoon tapioca
1 tablespoon brown sugar
½ cup bread crumbs
2 bay leaves
1 teaspoon salt
Pepper

Place meat in Crock Pot. Add remaining ingredients on top. Cook on low for 12 hours. Eat with reverence.

Had this put together in less than five minutes this morning. I peeled and cut the carrots last night, and had it all set out and ready to go. House will smell great when I get in tonight.

 

 

This looks like what I call a Kraft recipe. Something they featured in a Perry Como commercial. Many of those were very good, despite my mother's lack of skill in the kitchen. This formula would knock people dead, even with the "I am more cool and organic than you" crowd.