What's Cooking?

[BilletHead]

Smoky caramelized onion burgers,

   Recipe out of this months cooking light magazine. Ground sirloin or 90/10 ground beef. Caramelize onions and when golden some minced garlic. Cook until fragrant. Let cool and chop up pretty well. Add to two pounds of the ground meat, plus S&P, paprika and ground cumin.  Mix well nd form paddies. Throw on the grill,

 

     Mix the topping. Mayo,  finely chopped roasted red bell pepper, minced chives. Mix well, toast buns. Pull burgers off the grill and load um on the buns with tomato slices (our first from the garden), red onion slices and baby arugula leaves ( we subbed mixed baby greens). Last step is stuff your face . We had some of the limited edition wasabi Doritos (get you some ) ,

   Long neck blue moon or beverage of choice,

BilletHead

[snagged in outlet 3]

You're killing it!

[rps]

No pictures, yet. I have two thick, bone in, center loin pork chops baking at 225 degrees. I also have hasselback potatoes in the oven cooking slowly. When the pork hits 130 I will pull it and crank the potato heat to 475. I will finish the chops with a sear on the stove top. I intend to serve a small cucumber salad with the meal.

[ness]

https://g.co/kgs/JSJJx8

Every once in a while you get lucky with store-bought corn. 

[ness]

Lordy this kitchen's an awful mess!

[BilletHead]

16 minutes ago, ness said:

https://g.co/kgs/JSJJx8

Every once in a while you get lucky with store-bought corn. 

                Just got a call from one of my local farmer friends. Says his sweet corn patch is ready to be picked and to have at it .  Life and fresh food is always good here in BilletHeadVille,

BilletHead

[ness]

30 minutes ago, ness said:

https://g.co/kgs/JSJJx8

Every once in a while you get lucky with store-bought corn. 

Freakin phone. I never know what the hell is gonna end up here. What I typed out before, and apparently pasted over, is that I knocked a couple green maters off the vine and fried them up. Since I had the batter stations set up I did a chop too. Mayonnaise, bread and butter pickles and hot sauce on the maters.  Corn was really good. 

[ness]

41 minutes ago, rps said:

No pictures, yet. I have two thick, bone in, center loin pork chops baking at 225 degrees. I also have hasselback potatoes in the oven cooking slowly. When the pork hits 130 I will pull it and crank the potato heat to 475. I will finish the chops with a sear on the stove top. I intend to serve a small cucumber salad with the meal.

Reverse sear, baby. Let us know how it works. 

[podum]

23 hours ago, ness said:

One of my all time favorite summer things. That's a Cherokee Purple and the flavor is outstanding! On some whole milk cottage cheese, because I'm not wasting it on some watery low fat kind.

 

Dude.  Tomatoes and cottage cheese is da bomb.  Add a little italian dressing and ..... heaven.

[Deadstream]

18 minutes ago, podum said:

Dude.  Tomatoes and cottage cheese is da bomb.  Add a little italian dressing and ..... heaven.

Yaack!   Curdled milk is disgusting!   Give me pea's, Brussel sprouts and spinach/turnip/collard greens anyday !

Brook trout are really biting well in Michigan.  The flies and skeeters are terrible!  When I learn how to post pictures I will share.  Smallies have been very catchable, they get stringred up here a lot.