What's Cooking?

[Mitch f]

1 hour ago, David Unnerstall said:

Outside in the Green Egg -- I use Andria's, marinating for as long as I can.  Inside in the wood stove -- I just use garlic and pepper.  Andria's causes too much of a mess.

I love Andria's....the only issue I have is that you really need to watch closely or it will burn, from the sugar content I'm guessing. But the flavor is outstanding!

[rps]

We sent our neice home with much of the leftovers and tonight I have used more to construct dinner. I sauteed basic mire poix in butter and added mushroom and flour. Chicken stock went into that to make a sauce. I hit the sauce heavily with herbs de provence and then added the left over green bean casserole and chopped turkey. 
That made a thick soup, into which I will drop small ice cream scoops of mixed white and sweet potato mash.

I don;t know what to call this, but it tastes good.

[MOPanfisher]

I am not sure what to call it either, heck I am not even sure what some of the things you listed for ingredients are, but it sounds  pretty tasty.  though the scoops of mashed sweet and regular taters are different, I like them as a little potato cake and fried in a skillet.

[rps]

7 minutes ago, MOPanfisher said:

I am not sure what to call it either, heck I am not even sure what some of the things you listed for ingredients are, but it sounds  pretty tasty.  though the scoops of mashed sweet and regular taters are different, I like them as a little potato cake and fried in a skillet.

Sorry. Mire poix is two parts onion, one part celery, and one part carrot. According to Wilipedia, Herbs de Provence:   Herbes de Provence (French pronunciation: [ɛʁb.də.pʁɔ.vɑ̃s]) is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.^[1] These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking.^[

[MOPanfisher]

The Herbs de Provence I did know, well sort of, I have some and use it occasionally anyway.  now that you explain the mire poix I recognize it as well, the pronunciation and the spelling didnt come together  in my head until you spelled it out, the "trinity", I have heard it called also.   

[Chief Grey Bear]

This is a smoked Greenbean casserole. It's the exact same recipe as Smoked peas.

3 cans greenbeans/peas drained

1 can Cream of Mushroom 

2 slices bacon cooked and crumbled with drippings 

fried onions to taste

Salt and pepper to taste. 

Mix and throw on smoker for a couple of hours 

[Johnsfolly]

My wife made corned beef and cabbage tonight. Not just for St. Pats. It's good anytime.

[Chief Grey Bear]

Oh, I forgot to mention. When making the greenbean version, I like to add wild rice. The wife doesn't care for it but I think it really adds to the dish. 

[ness]

Turkey soup, baby. 

[BilletHead]

   Bacon!

     Been lacking on posts. So here we go. Bought a pork belly. Wanted to try my hand at doing bacon. This recipe I found is Asian inspired.

http://honest-food.net/2011/03/22/sichuan-bacon/

   The finished product and a test fry. Actually a pretty meaty belly but the first few cuts were a bit fatty. For dinner yesterday afternoon had this bacon and eggs. The bacon is really Asian flavored but the eggs fried in the fat did not seem to pick up the flavor,

 BilletHead approved !