What's Cooking?

[Johnsfolly]

1 hour ago, budman said:

Pie, Pie and more pie. We have been throwing a Pie Party since 1984. Have had to skip twice during that time. Once for a bad ice storm that knocked out power for 5 days and in 2020 because of Covid. Usually make 10-12 pies and have friends over to enjoy time together. We have some we make almost every year and throw in a couple new ones each year. I used to make several but now I just swamp for the wife and clean up the mess. The most popular this year was a new one, a New York style cheese cake covered in carmel and toasted cashews, and Apple pecan with a White chocolate bourbon sauce to drizzle on top.

Looks fantastic! Some talented bakers in the group👍

[Johnsfolly]

On 12/17/2022 at 1:01 AM, rps said:

Craison and bacon stuffed pork tenderloin with stuffed twice baked potato.

 

Fruit goes so well in a pork roulade. I haven't made one in some time.

[rps]

1 hour ago, Johnsfolly said:

Fruit goes so well in a pork roulade. I haven't made one in some time.

You are right! The last one before this, I stuffed with figs and feta.

[BilletHead]

               Pat got a gift certificate at a local market for Christmas for 25 bucks. Thinking we might get a nice ribeye to split there wasn't much to choose from and they were 18 dollars. Got one anyway to eat last Thursday. While looking in the meat case there were very thick pork back loin steaks wrapped in bacon. I can tell you the ribeye was not so good. Very bummed as a matter of a fact. Well, we tackled the pork today. Did a sous vide bath at 140 for an hour. About halfway through that I split a butternut squash and pat gutted that. Seasoned with butter, a little brown sugar and a good sprinkle op smoked plabano dust. 

Into the oven to cook and soften up. Out of the sous vide came the pork and into a hot skillet of goose fat to sear on all sides,

    Plated with bean greens. The pork was very juicy and had a pink blush. This is the kicker those thick bacon wrapped loin steaks were only 2.50 each.  Good buy and very tasty.  I will be going back tomorrow and get a couple more. 

     

       A note about my smoked plabano dust. Been using it mixed with sugar instead of cinnamon on buttered toast or English muffin in the morning for breakfast. That stuff is the bomb

[MOPanfisher]

Had a flash back tonight.  Wife away so I found a lengthbof Andouille Sausage, some onions, garlic, can of Mexican corn and various seasonings.  The only real question is does it really need the can of baked beans on top qhen served or is it OK to have it without.  I can almost smell campfire smoke.

[rps]

7 hours ago, MOPanfisher said:

Had a flash back tonight.  Wife away so I found a lengthbof Andouille Sausage, some onions, garlic, can of Mexican corn and various seasonings.  The only real question is does it really need the can of baked beans on top qhen served or is it OK to have it without.  I can almost smell campfire smoke.

Beans/no beans - it's all good. I would pass on the beans (no pun intended) and have a green salad.

[MOPanfisher]

5 hours ago, rps said:

Beans/no beans - it's all good. I would pass on the beans (no pun intended) and have a green salad.

Plan B was a nice chef salad but there wasn't enough greenery in the fridge for that!  It was tasty albeit a bit spicy, forgot how spicy the andouillle can be.

[Johnsfolly]

No photo but last night was baked cod fillet topped with lemon juice, black pepper, caesar dressing, and parmesan over top. Served with steamed broccoli, and saffron rice.

[rps]

Low country  red rice.

[Johnsfolly]

6 hours ago, rps said:

Low country  red rice.

I made a similar dish last night with the leftover saffron rice. Added shrimp, onion, carrot, ginger, soy, and sesame oil.