What's Cooking?

[BilletHead]

  Must be an Italian theme tonight! I swear RPS and I did not collaborate,

First of all remember that mountain of tomatoes that was on the table? Well look at them now. Made tomato sauce for the first time, processed it and ready for when we need tomato sauce.

   So using some of this sauce for today's meal. The BilletHead was in charge and stuffed cubanelles would be done. First step was getting the sauce going. On the burner warming up I added fresh  chopped purple basil and oregano right from the garden. A giant dollop of  wild roasted garlic. Then I took some dehydrated chanterells, put them in the coffee grinder and gave it a long spin until they had a fine dust like consistory. Added the mushroom powder and a bit of red pepper flakes pitched in the warm sauce. Let this all simmer,

   While this was getting happy I cooked some sausage. Italian. When done drained the excess fat and then mixed the sauce and sausage together,

    We are getting to the real assembly part now. Sliced and gutted some cubanelle peppers. Put the halves in a pan and ladled the sauce onto the peppers, then covered in grated Asiago cheese.

  Then it was off to the smoker. I am salivating as I type this even though I  all ready stuffed my face with the finished dish :).

   Drank a tall one as we ate. Life is good here in BilletHeadVille.

BilletHead

 

 

[rps]

14 minutes ago, BilletHead said:

  Must be an Italian theme tonight! I swear RPS and I did not collaborate,

First of all remember that mountain of tomatoes that was on the table? Well look at them now. Made tomato sauce for the first time, processed it and ready for when we need tomato sauce.

   So using some of this sauce for today's meal. The BilletHead was in charge and stuffed cubanelles would be done. First step was getting the sauce going. On the burner warming up I added fresh  chopped purple basil and oregano right from the garden. A giant dollop of  wild roasted garlic. Then I took some dehydrated chanterells, put them in the coffee grinder and gave it a long spin until they had a fine dust like consistory. Added the mushroom powder and a bit of red pepper flakes pitched in the warm sauce. Let this all simmer,

   While this was getting happy I cooked some sausage. Italian. When done drained the excess fat and then mixed the sauce and sausage together,

    We are getting to the real assembly part now. Sliced and gutted some cubanelle peppers. Put the halves in a pan and ladled the sauce onto the peppers, then covered in grated Asiago cheese.

  Then it was off to the smoker. I am salivating as I type this even though I  all ready stuffed my face with the finished dish :).

   Drank a tall one as we ate. Life is good here in BilletHeadVille.

BilletHead

 

 

Bravo! Bravo!

 

[rps]

[BilletHead]

     Good looking pie there RPS. I see this sauce making thing going wild now that I have made my own sauce base. Tastes like home grown tomatoes. I know another oxymoron as it should taste like where it came from. Kind of hot outside but wish I could can or bottle some of this sunshine to crack open this winter :). Oh well I will be able to taste the sunshine in some garden form, woods form and even put up garlic from the rural dirt road ditch form,

BilletHead

[rps]

I decided to try something new this afternoon. I did not take pictures, but this one is simple enough to explain.

Chilled Corn Soup with Basil Cream

Ingredients

6 ears fresh corn

4 cups chicken stock

half pint heavy cream

1/2 onion, diced

3 cloves garlic, minced

Large handful basil leaves

Salt and pepper.

Olive oil or butter

Salt and pepper

Method

Use a filet knife to remove the kernels from the cob over a bowl. Be sure to go over the cob twice to get all the pulp and cream possible. Reserve the cobs.

Saute the onion in the fat until they begin to turn translucent. Add a big pinch of salt. Pepper generously. Add the corn and the garlic and continue cooking until the corn is cooked through. Break the cobs in half and add them to the pot. Cover the kernels and cobs with the chicken stock. Bring the soup to a boil and reduce to a simmer. Cook uncovered for 40 minutes.

Remove the cobs. Add a big pinch of salt. Use a blender or an immersion blender to render the soup to puree stage.

Add the cream and the basil leaves. Simmer another 20 minutes.

Strain the soup through a china cap (chinoise) or a double thickness of cheese cloth. The amount of pulp will require you to stir the soup in the china cap vigorously to drain the silky soup out. The amount of pulp is astonishing.

Taste and re-season. Just like potato soup, corn soup demands that it be seasoned well.

Chill the soup and serve garnished with a basil leaf.

[MOPanfisher]

Dadgum those all sound so good I had to hide my supper in foil.  I am all about not cooking anything inside today.  Finished mowing, and while cleaning up I was think about supper, hmm hamburgers, boring, my wife makes the meatloaf in the family, maybe I can make a burger loaf?  2 lb ground beer, 1 lb ground venisin, no sausage in freezer so I chopped up 3 slices of bacon to add.  Half a big Vidalia onion diced up, couple big handfuls of shredded cheese, couple eggs, soy, teriyaki, and a semi random mixture of spices and stuff out of the pantry.  If I had some chantrelles you can bet it would have included them too.  No idea how long it will take to cook on the grill, hope the gas holds out.

[rps]

13 minutes ago, MOPanfisher said:

Dadgum those all sound so good I had to hide my supper in foil.  I am all about not cooking anything inside today.  Finished mowing, and while cleaning up I was think about supper, hmm hamburgers, boring, my wife makes the meatloaf in the family, maybe I can make a burger loaf?  2 lb ground beer, 1 lb ground venisin, no sausage in freezer so I chopped up 3 slices of bacon to add.  Half a big Vidalia onion diced up, couple big handfuls of shredded cheese, couple eggs, soy, teriyaki, and a semi random mixture of spices and stuff out of the pantry.  If I had some chantrelles you can bet it would have included them too.  No idea how long it will take to cook on the grill, hope the gas holds out.

Boldly go where no man has gone before...

 

[BilletHead]

42 minutes ago, MOPanfisher said:

Dadgum those all sound so good I had to hide my supper in foil.  I am all about not cooking anything inside today.  Finished mowing, and while cleaning up I was think about supper, hmm hamburgers, boring, my wife makes the meatloaf in the family, maybe I can make a burger loaf?  2 lb ground beer, 1 lb ground venisin, no sausage in freezer so I chopped up 3 slices of bacon to add.  Half a big Vidalia onion diced up, couple big handfuls of shredded cheese, couple eggs, soy, teriyaki, and a semi random mixture of spices and stuff out of the pantry.  If I had some chantrelles you can bet it would have included them too.  No idea how long it will take to cook on the grill, hope the gas holds out.

 

28 minutes ago, rps said:

Boldly go where no man has gone before...

 

          Wing it sometimes like the BilletHead does. Good things come in small I mean foil packages,

BilletHead

[MOPanfisher]

I suspect many a hillbilly has gone here before, however I have not consumed even one beer yet, so that part is a little different.  Besides it dont look too bad.

[ness]

Been wanting steak, so picked up a couple little tenderloins. Store-bought twice-baked taters and some shrooms with a little thyme, beef broth, wine and butter. This sure hit the spot.

 

Had with some Kansas table wine. Don't laugh -- this stuff is excellent. We stumbled onto this winery on an adventure in the Flint Hills. They have got it figured out. They also do a Chambourcin and Traminette that are excellent. Only problem is they don't sell it in town -- and it's an hour plus out to their winery in Paxico, KS. Getting down to the end of the stock, so we're gonna make another trip. 

Johnsfolly, tho1mas and BilletHead like this