What's Cooking?

[Gavin]

My mistake....Levaquin is the one I ask for  when a Z-pack wont knock it out. Hope you feel better soon.

 

[rps]

Enough about snot. (Get well fast!)

Last night I fried some ground chuck with onion and spices. I put it in a slow cooker crock in the refrigerator overnight.

This morning I took it out and added a tin of green chilies, beef stock, pinto beans and salt and pepper. I set it on low for the day.

When I got home, I removed the fat and thickened the juices with a cornstarch slurry.

The chili is headed for a chili cheese fries serving tonight and school lunches for several days.

 

[rps]

When I took the boat to Ulrich, I stopped at Harter House on the way home.

One of the items I brought home was beautiful lamb patties. I will sear those an use the oven to finish them.  I will also roast quartered gold potatoes and pan roast some aspargus. Dang, life is very good here in the Ozarks.

BTW, I am using the Penzy's Lamb seasoning. Smells great.

[Johnsfolly]

My wife asked me to pull something from the freezer. I pulled out four chicken thighs. With the protein in place I scoured the pantry and found some containers of Thai coconut tomato soup. So I got the idea for a thai style cacciatore. I told my wife what I was thinking and while I was still at work, she skinned the thighs and browned them in a little oil. She then added sliced onions, ginger, and garlic. Once the onions were translucent she added the thai coconut tomato soup and braised the chicken at 350 deg until the meat fell off of the bone - about 1 1/2 to 2 hours. She served the chicken over rice and with drop biscuits.

[MOPanfisher]

Well it's beginning to pass, I am able to smell and taste somewhat.  Made something a little different last week with the leftover smoked pork.  We had been eating on the leftovers for a couple days and was tired of it even if I couldn't taste it.  I also love dirty rice, especially the dirty rice in a can from wal mart, just add hamburger or sausage.  So I took the leftover smoked pork pieces and pits and rough chopped them up, warmed it in a skillet and dumped the can of dirty rice into it.  I didn't take any pics because it kind of looks like a dogs breakfast.  I had some for an early lunch befor Dr. Appt. Today and could actally taste it.  It will never make any cookbook but would certainly be welcome as a skillet supper on any gravel bar I have occupied.  Also had some wonderful looking mexican food at a place called Kamachos or similar in I believe Olathe, some spicy wings at BWW, and some deliciously cold Dos equis this week, none of which I could taste but sure seemed good.  Didn't begin to get taste back until on way home at an Arby's,  oh well better late than never.

[rps]

Tonight we used the last of the chili I made Tuesday to make loaded nachos. I made sides of pico de gallo and guacamole.

 

[Chief Grey Bear]

You ever make a chili omelet? Put a little on your hashbrowns?

Wowza! 

[Chief Grey Bear]

On February 22, 2017 at 7:45 PM, Johnsfolly said:

My wife asked me to pull something from the freezer. I pulled out four chicken thighs. With the protein in place I scoured the pantry and found some containers of Thai coconut tomato soup. So I got the idea for a thai style cacciatore. I told my wife what I was thinking and while I was still at work, she skinned the thighs and browned them in a little oil. She then added sliced onions, ginger, and garlic. Once the onions were translucent she added the thai coconut tomato soup and braised the chicken at 350 deg until the meat fell off of the bone - about 1 1/2 to 2 hours. She served the chicken over rice and with drop biscuits.

Coconut Tomato soup??

I can't do that. 

[rps]

The wife rode with me today when we went to Branson West to pick up the boat from Ulrich.

On the way we stopped at Harter House in Kimberling City. We had them cut a top sirloin roast for tomorrow and she wanted to try two of their "prepared" items. One of those were the crab cakes.

I went wild in their produce department. One glaring deficiency of Eureka Springs and Holiday Island is the poor quality of produce available at the markets. During the winter, when the farmers market selection is thin, I grow tried of the beat up and worn out vegetables. One result of that spree is the large bowl of tabbouleh/tabouli in my refrigerator now. The acid and herb bite of a good batch of tabbouleh is the perfect foil for a rich steak or seafood dish.

[Johnsfolly]

We just finished the following:

Tako salad

Uni, hamachi, maguro, sake, suzuki nigiri

Maguro sashimi

Miso soup

Soft shell crab, spicy tuna roll

Avocado, cream cheese, tuna, smelt roe roll.

We weren't cooking. In fact most of this was not cooked at all. May miss this place.