What's Cooking?

[rps]

Tonight's Ozark meal.

 

[ness]

Love real maple syrup. Pricey, but worth it I think. On cornmeal mush. 

[Mitch f]

9 hours ago, ness said:

Well, did you use that bad boy???

Yes, I'm learning how to do one of the toughest things on a pellet grill...searing steaks. Steps to ensure a sear on steaks:

1. Buy extra thick cuts 

2. Keep in refrigerator until time to cook

3. Pat dry steaks with a paper towel before cooking

these all help but it's still much tougher to sear on a pellet grill. The advantage the pellet grill has is the ability to maintain constant temperature and smoky flavor. The steaks also look and cook differently when cooked on a pellet grill. The seem to rise in the middle. In the end, the flavor of the steaks are top notch.

[ness]

On 5/4/2017 at 6:11 PM, rps said:

Tonight I am re-purposing some pan roasted asparagus from earlier in the week by adding it to shrimp and making a risotto from that. Cucumber tomato salad on the side. Inexpensive but tasty St. Michelle chard to go with it.

 

St. Michelle is a brand I have a lot of confidence in. Had that Chardonnay the other night and it was really good. Not usually a chardonay drinker because I'm not a fan of oak in whites. 

And, I love risotto. 

[Mitch f]

2 hours ago, ness said:

St. Michelle is a brand I have a lot of confidence in. Had that Chardonnay the other night and it was really good. Not usually a chardonay drinker because I'm not a fan of oak in whites. 

And, I love risotto. 

Dittos on the St. Michelle.... great value/quality 

[rps]

7 hours ago, ness said:

St. Michelle is a brand I have a lot of confidence in. Had that Chardonnay the other night and it was really good. Not usually a chardonay drinker because I'm not a fan of oak in whites. 

And, I love risotto. 

Try the Kim Crawford Unoaked Chardonnay  and their Sauvigion Blanc from New Zealand. You will not be disappointed.

[ness]

On 5/5/2017 at 1:46 PM, snagged in outlet 3 said:

I'll give them a chance to get the heck out before I flick them in the trash

Well, you've never had this delicacy I guess? You don't know what you're missing. From my beloved grandma Viola, I give you creamed peas. (Not the mooshy kind)

 

 

[BilletHead]

           Bought a four pack of rib eyes at Sams club. I mean thick enough we can split one and make a meal with it. So we are talking three more meals. The other three are vacuum sealed for other days. So with today's steak we had cheesy fried potatoes and lettuce from the garden wilted. To get the wilt we used some of the bacon I cured and smoked. Chinese bacon and it gave the lettuce a great flavor.

  BilletHead is in a food coma

[rps]

9 hours ago, ness said:

Love real maple syrup. Pricey, but worth it I think. On cornmeal mush. 

Grade B is the industrial strength designed for adding to dishes. The civilized folks use Grade A for pancakes and polenta.

But, I am with you ... the Grade B is my favorite.

Want a fun use for it? Try it as the "sweet" in a sweet and sour vinaigrette.

[ness]

3 minutes ago, rps said:

Try the Kim Crawford Unoaked Chardonnay  and their Sauvigion Blanc from New Zealand. You will not be disappointed.

I'll have to look for that. I remember you mentioned that name before. Don't remember seeing it.

I really favor Reislings and Gewurtztraminers, if they're not too sweet.  Ste. Michelle does those well.