What's Cooking?

[ness]

Had a little mess of morels and paired it with a small filet tonight. Cast iron in a 500 degree oven. Montreal seasoning finished with a little butter. Morels in a tad of oil and butter with a little salt and pepper. Simple and delicious. 

 

 

[rps]

Kamodo Joe bacon wrapped pork tenderloin with a panzanella side.

[Terrierman]

Last night was wings, morels and asparagus.  Had enough morels to save some to saute' to go in omelet this morning.  And some asparagus.  Dang I love spring.

[rps]

In London they call this coronation chicken. It was invented by two Cordon Bleu chefs in London to celebrate Queen Elizabeth's 1953 coronation.

Here in the Ozarks we call it curried chicken salad.

 

[rps]

Spinach and cheese ravioli from Sams with a sausage/onion/garlic/tomato finish.

[BilletHead]

            Had some of the loin roast left from when I cut off slices for last weeks pounded out and fried tenderloin sandwiches . So today I cut that roast in half, seasoned and put in the sous vide cooker for two hours at 135 degrees. When pulled from that I heated a cast iron skillet to scorching hot outside. Drizzled in some of the Thai pepper infused oil i worked up. Tossed in the loin and seared on all sides and end. Rested that three minutes and sliced. Moist and tender,

  Mashed taters and pass the peas please,   The Mrs. was happy to come home from work to this,

BilletHead

    

[rps]

Hello all.

Tonight I tried simplicity. Marinated wings, roasted. Pan roasted broccoli, and mushroom rice pilaf.

 

[rps]

I have a rack of brined and dry rubbed St. Louis style ribs in the Kamado Joe Jr.

I am putting together a potato salad to go with the ribs and a garden salad. I can't remember if I posted the potato salad recipe  before so here it is:

Potato Salad - No Eggs, No Olive

I must give credit to Ina Garten as well as a Cooking Illustrated article. Of course, then I fiddled with it.

Ingredients:

3 - 4 pounds waxy potatoes (Yukon Gold, New, Red, etc.) diced bite size with washed skins on.

3/4 cup diced red onion

3/4 cup diced celery

1/4 cup buttermilk

1 T. yellow mustard

1 T. Dijon mustard

2 T. coarse ground mustard

2 T. dry white wine

1 t. celery seed

1 cup mayo

(Optional: 1/2 cup chopped fresh dill)

Kosher salt and coarse cracked pepper to taste.

Method:

Steam the diced potatoes until done, remembering that cooled potatoes firm up a bit. When done remove from the heat. (Option for a more tart salad: sprinkle the potatoes with one T. Red Wine vinegar while hot) Allow to cool to merely warm.

While the potatoes steam and cool, dice the celery and onion and prepare the sauce by whisking all the remaining ingredients together. Add the celery and onion to the finished sauce to begin flavor blending.

When the potatoes have cooled to merely warm, gently blend the sauce into the potatoes while mushing as few as possible. Do not fear a loose salad as it will firm and dry as the sauce permeates the potatoes. Chill the finished salad to allow flavors to blend. Before service, check the seasoning. Potatoes are notorious for needing more salt.

[Gavin]

That potatoe salad sounds good. Will have to try that for a small BBQ. Ranch dressing, green onions, bacon, and season salt, is our usual potatoe salad dressing when we have a crowd over. Quick, Easy, and delicious. 1lb of cooked bacon & 2 bunches of green onion for every 5lbs of potatoes.

 

[rps]

4 hours ago, Gavin said:

That potatoe salad sounds good. Will have to try that for a small BBQ. Ranch dressing, green onions, bacon, and season salt, is our usual potatoe salad dressing when we have a crowd over. Quick, Easy, and delicious. 1lb of cooked bacon & 2 bunches of green onion for every 5lbs of potatoes.

 

For a quick and easy, that is an outstanding approach.