What's Cooking?

[rps]

35 minutes ago, ness said:

Inspired by Billethead's salsa making, and having an emergency Mexican food day called at work, I set out to make some salsa. Tomatoes and chiles don't grow in these parts, so I set off to the local grocers to buy the ingredients. A can of plum tomatoes, a yellow onion, some Anaheim and poblano chiles and a little imagination went into this. First charred the heck out of the chiles and onion, then chopped them up and added to the tomatoes. Hit it with a stick blender trying to maintain some texture, but there were too many tough skins. So I ran it all through the course plate of a food mill, which worked great at removing the right stuff and letting the good stuff go through. Still had some texture though. Hit it with salt and some red pepper flakes. Still needed something so I diced up a can of whole green chiles. Not textbook, but it tastes good when you put it in your mouth.

 

I blister cherry tomatoes, chilies, onion, garlic, and tomatillos under the broiler. I use a stick blender to blend the mix roughly. Then I season

[ness]

2 hours ago, rps said:

I blister cherry tomatoes, chilies, onion, garlic, and tomatillos under the broiler. I use a stick blender to blend the mix roughly. Then I season

Yeah, I can see that working well. Char is good.  Tomatillos are a wonderful thing too. Nice tart flavor, and juicy. Almost bought some cherry tomatoes but I was focused on the chilies for flavor. Figured the sure-thing canned tomatoes would be a solid base. Add to them with chile flavor, etc. all is good. 

[Johnsfolly]

Started dinner by cleaning some gulf shrimp, chopping broccoli, onions, and chanterelles. Sauted the broccoli and onion, then added the mushrooms. Once the broccoli was getting tender and the onions were translucent, I added the shrimp and salt and pepper.

 

Once the shrimp were mostly cooked through, I added store bought alfredo sauce and cooked through the shrimp and broccoli. Served with fettuccini noodles.

[BilletHead]

   The bounty of chanterelles makes one very versatile and creative. Well Done John,

BilletHead

[Johnsfolly]

Thanks BH. Now I keep thinking about making mushroom ravioli. Time to break out the pasta maker.

Don't know about our tomatoes. Rabbits have been getting the nearly ripe ones. Never had to fence them out before. Hopefully I can salvage a few tomatoes over the next couple of weeks.

[rps]

Overcoming obstacles here.

Last night I fixed a mini meatloaf. I never ate that. The 11 month old oven decided not to work. I visited with the seller and they will send a cost free repairman on Friday. I hope that is the fix as I have multiple house guests arriving over the weekend.

In the mean time I am practicing stove top meals.

What you see in the picture is a Pan Roasted Cauliflower Pasta with Bacon Toasted Breadcrumbs. Not many things tastier than this.

 

 

[BilletHead]

        Boy you guys are really starting to make me feel guilty about my tomato windfall this year. Some plants were slowing down so we pulled them. Many green ones on there but just not finishing out. I bet we have twenty nice green ones on the table and have some one who will fry them. I never cared much for them fried. Right now you can see the pig again in the BLT tomato bed. Darned  winged porker never grew a bit. After vacation I will plant my fall lettuce bed. Yep Fall is just around the corner. Dove a month and a five days until dove season and a month and a half or so to early teal. Really still too hot to think of it but it all is coming,

BilletHead

[MOPanfisher]

My maters slowed for a while, but now they are going gangbusters again.  Exception is 4 that my wife has, well had in pots, they have simply dies, 2 were cherries and 2 were romas, didnt even know you could kill them.  Some of he big ones are sunburned pretty bad and don't last long on the picnic table under the tree in the yard.  Will have to take another load to the lady who  is willing to can them for half of them.  

[MOPanfisher]

Tonight I had a pork loin thawed and ready for the grill, however I was short of time and it was a little thicker than I wanted to wait for.  Solution, butterfly the whole thing and toss it in.  Add in a skillet of pan roasted cauliflower, and the required fresh maters and cukes.  Ever find yourself stuck in a seasoning rut?  I bout some Old Bay a week or two ago for something, since then it is always out on the counter, because I am terrible about putting stuff away, as a result nearly everything gets at least a small dose of Old Bay, so far it has been working out well, good to be lucky when you are lazy.

[rps]

2 minutes ago, MOPanfisher said:

Tonight I had a pork loin thawed and ready for the grill, however I was short of time and it was a little thicker than I wanted to wait for.  Solution, butterfly the whole thing and toss it in.  Add in a skillet of pan roasted cauliflower, and the required fresh maters and cukes.  Ever find yourself stuck in a seasoning rut?  I bout some Old Bay a week or two ago for something, since then it is always out on the counter, because I am terrible about putting stuff away, as a result nearly everything gets at least a small dose of Old Bay, so far it has been working out well, good to be lucky when you are lazy.

I know exactly what you mean. My solution was addict myself to the Penzy catalogues. hey have so many excellent options. I still use Old Bay and Cavenders, but I have moved beyond that.