What's Cooking?

[Gavin]

All looks and sounds good! Tried a twist on tomatoes & cucumbers last night. Added about a cup of mixed kalamata & green olives, a bit of fresh mint, couple ounces of feta, and dressed with fresh lemon juice and a bit of olive oil. Pretty good will do again.

[snagged in outlet 3]

Man that sounds good.  

Burgers and dogs today!!  Plenty of beer.  Happy 4th!!  

[MOPanfisher]

I chunked up a couple of the first maters into the cukes and onions.  Finally am getting the mix tamed down a little, it was a bit "wangy".  Good enough now that my 2 yr old grandson was on a tear eating them for lunch.

[BilletHead]

    Revisiting Fragrant Sichuan Duck,

 I have shared a photo of this dish complete on a bed of rice but I thought I might revisit it again with some cooking step pictures added. I might add I am also loving the gas cooking wok. Outside on the screened in porch out of the rain, bugs and not heating up the house. Do the prep work inside, bring the ingredients out to the porch and go to rocking the wok. Start out with a pound of skinless duck breasts sliced into thin strips. There is a marinade you let the duck soak in for an hour to overnight. When ready you "velvet" the duck in two batches. To velvet you heat your oil to 275 and not exceed 300 degrees and cook for 45 seconds. We use peanut oil.

Set the meat aside and dump oil and wipe out the wok. Heat up some duck fat, in our case goose fat I rendered out last winter to almost smoking. Add chili bean paste and ginger and give it a stir for 30 seconds.

Add garlic,chilies,Sichuan peppers, bamboo shoots slivered and thin sliced green onions, stir fry for a minute.

Add the duck and the sauce we prepared and bring to a furious boil for a minute to a minute and a half.

 Then serve, we do it on top of rice,

Good eats right here folks! We each had a plate full and then the Mrs. Got us another bite. We did a simultaneous buurp unscripted. Life is good here in BilletHeadville on this fine Sunday,

BilletHead 

[rps]

As one of the side dishes for the pulled pork I will serve this evening, I made horseradish cole slaw this afternoon. I will post the pictures now and post the link to the blog after I complete the entry tomorrow.

 

[ness]

 

Ribs. You guys know I'll admit my failures. But these ribs were outstanding. Tender, but still something to bite. Johnny's #3 sauce.

Tiramisu for my baby girl  

 

 

[ness]

The photo handling stuff is a pain in the drain. 

[BilletHead]

  Man you are as good as the chief getting those ribs and sides to stick to an upside down plate. In the rib picture where they are on the cutting board. The 409 is that what you swab the ribs with as they are cooking ?  At least we know you are a clean cooker.  :). Would trade you a dozen tomatoes for a slab of ribs. Sweeten the deal with bonus cucumbers. Blackberries? Picked a gallon of them today.

BilletHead

[Mitch f]

3 hours ago, BilletHead said:

    Revisiting Fragrant Sichuan Duck,

 I have shared a photo of this dish complete on a bed of rice but I thought I might revisit it again with some cooking step pictures added. I might add I am also loving the gas cooking wok. Outside on the screened in porch out of the rain, bugs and not heating up the house. Do the prep work inside, bring the ingredients out to the porch and go to rocking the wok. Start out with a pound of skinless duck breasts sliced into thin strips. There is a marinade you let the duck soak in for an hour to overnight. When ready you "velvet" the duck in two batches. To velvet you heat your oil to 275 and not exceed 300 degrees and cook for 45 seconds. We use peanut oil.

Set the meat aside and dump oil and wipe out the wok. Heat up some duck fat, in our case goose fat I rendered out last winter to almost smoking. Add chili bean paste and ginger and give it a stir for 30 seconds.

Add garlic,chilies,Sichuan peppers, bamboo shoots slivered and thin sliced green onions, stir fry for a minute.

Add the duck and the sauce we prepared and bring to a furious boil for a minute to a minute and a half.

 Then serve, we do it on top of rice,

Good eats right here folks! We each had a plate full and then the Mrs. Got us another bite. We did a simultaneous buurp unscripted. Life is good here in BilletHeadville on this fine Sunday,

BilletHead 

Looks Awesome! the peppers with the seeds are on a new level of hot!

[BilletHead]

  It does have a hot bite but not overwhelming hot. Just calls for hot chilies, two to five. We used serrano and put two in there. It is the  Sichuan peppercorns which recipe says optional that adds quite a dimension. Numbs the tongue.  When we first bought the peppercorns at the market I just bit one to see what they tasted like. Lips and tongue went numb and tingly. Mrs. BilletHead started laughing out loud.