What's Cooking?

[rps]

Trying a new recipe tonight - cheesy scalloped potato and ham casserole. I think I already see a few things to tweak, but I will wait until I dine to actually decide.

[MOPanfisher]

Recipes are just a starting point/guide!

[rps]

6 minutes ago, MOPanfisher said:

Recipes are just a starting point/guide!

I quite agree, but this one I followed to see how it came out. It basically has you make a cheesy bechamel and pour it over layers of thin sliced, raw potato and ham dice. After that a long bake under foil followed by another uncovered bake.

[MOPanfisher]

Dude, stop it, my spaghetti was ok but you are killing me, ham, cheese, potatos. Mmmmmmm.

[Gavin]

Would add a little white pepper to your cream sauce...does not color it with black  specks, but works the same..Wife has some beef tenderloin vac packed and in the pot with the Anova on at 130 degrees..Gonna let it roll all night, make some mashed potatoes, cut it thick then seer it in black iron tomorrow.

 

 

[rps]

1 hour ago, Gavin said:

Would add a little white pepper to your cream sauce...does not color it with black  specks, but works the same..Wife has some beef tenderloin vac packed and in the pot with the Anova on at 130 degrees..Gonna let it roll all night, make some mashed potatoes, cut it thick then seer it in black iron tomorrow.

 

 

You are the man with that Anova!

To the cheese bechamel I added the white pepper (I have a separate grinder for it) and salt plus some fresh grated nutmeg and a pinch of dry mustard. They seem to enhance the cheesiness.

By the way, it was a very good casserole.

[Johnsfolly]

This morning it was rolled oats with chopped black mission figs and walnuts. Earl gray tea made with loose tea leaves from the Charleston tea plantation in SC.

[ness]

17 hours ago, MOPanfisher said:

Living vicariously through you guys today, plain old spaghetti for supper here.

Not a thing wrong wid that. 

Lotsa times I just don't have the time or gumption to go big. I have fun trying to make simple stuff goodly. 

[Johnsfolly]

Never did go over what we prepared for the super bowl. This was an all day and evening event and not a single sit down.

Started with a mexican queso dip made with cheese, rotel diced tomato, cilantro, lime, green chiles, mixed with browned venison burger (may be the last of the charity venison at our house). Served with corn tortilla chips. Also had a cream cheese and onion dip for standard potato chips.

Then it was two styles of fried chicken wings. One was coated with a homemade teriyaki sauce (ala Hank Shaw recipe). The other was coated with my homemade buffalo wing sauce that is a mixture of hot sauce, butter, brown sugar, and hickory smoke BBQ sauce. Seems that the hot sauce I use has gotten spicier iber the years. Makes them hotter than they used to be. I am a sucker for smoky, sweet and spicy dishes. I usually coat the wings and put them in a 200 to 250 deg oven to set the sauce. Then continue to add more wings and sauce as the batches get done frying. So usually the older batches get more sauce and are spicier. All served with celery sticks and bleu cheese or ranch dressing. 

Then there was the stuffed baked trout. I prepred the stuffing with chopped cooked bacon, sauted diced green onions, garlic, tarragon, S&P, toasted bread cubed bread (purchased from an amish baker). I cooked the stuffing to incorporate the flavors and get the herbs to get more flavorful. I scored the skin and slighty into the flesh with diagonal cuts and rub the fish with a mixture of garlic powder, S&P, and galena spice mix. I laid the fish on sliced lemons placed on foil then stuffed the cavity, and added lemon slices on top and closed the foil. Baked for 30 to 40 minutes at 350.

My daughter made a light Japanese styled cheescake. Turned out more like a thicker souffle with a hint of the cream cheese flavor than a traditional cheese cake. Most ate this without any topping. We had fresh strawberries. So it seemed natural to make a strawberry sauce. I sliced a bunch and macerated them with sugar on medium heat then added about a tablespoon of grenadine (pomegranite syrup for those that don't know what grenadine is). Made a nice topping for this cheescake. We were pretty content with the food. Can't say the same for the game. Sorry not a fan of the Pats or Shanahan's play calls in the fourth.

[rps]

6 hours ago, Johnsfolly said:

Never did go over what we prepared for the super bowl. This was an all day and evening event and not a single sit down.

Started with a mexican queso dip made with cheese, rotel diced tomato, cilantro, lime, green chiles, mixed with browned venison burger (may be the last of the charity venison at our house). Served with corn tortilla chips. Also had a cream cheese and onion dip for standard potato chips.

Then it was two styles of fried chicken wings. One was coated with a homemade teriyaki sauce (ala Hank Shaw recipe). The other was coated with my homemade buffalo wing sauce that is a mixture of hot sauce, butter, brown sugar, and hickory smoke BBQ sauce. Seems that the hot sauce I use has gotten spicier iber the years. Makes them hotter than they used to be. I am a sucker for smoky, sweet and spicy dishes. I usually coat the wings and put them in a 200 to 250 deg oven to set the sauce. Then continue to add more wings and sauce as the batches get done frying. So usually the older batches get more sauce and are spicier. All served with celery sticks and bleu cheese or ranch dressing. 

Then there was the stuffed baked trout. I prepred the stuffing with chopped cooked bacon, sauted diced green onions, garlic, tarragon, S&P, toasted bread cubed bread (purchased from an amish baker). I cooked the stuffing to incorporate the flavors and get the herbs to get more flavorful. I scored the skin and slighty into the flesh with diagonal cuts and rub the fish with a mixture of garlic powder, S&P, and galena spice mix. I laid the fish on sliced lemons placed on foil then stuffed the cavity, and added lemon slices on top and closed the foil. Baked for 30 to 40 minutes at 350.

My daughter made a light Japanese styled cheescake. Turned out more like a thicker souffle with a hint of the cream cheese flavor than a traditional cheese cake. Most ate this without any topping. We had fresh strawberries. So it seemed natural to make a strawberry sauce. I sliced a bunch and macerated them with sugar on medium heat then added about a tablespoon of grenadine (pomegranite syrup for those that don't know what grenadine is). Made a nice topping for this cheescake. We were pretty content with the food. Can't say the same for the game. Sorry not a fan of the Pats or Shanahan's play calls in the fourth.

I did nothing and did not watch. Anymore, only college football interests me - something about kids trying for excellence.