What's Cooking?

[BilletHead]

7 hours ago, Mitch f said:

So my brother and I are looking into sharing a glass door front refrigerator with a fan. We are going full bore into dry aging beef 🥩. Once you’re hooked on dry aged beef, it’s hard to go back!

          That would be really neat Mitch. I looked into curing meats and sausages and salami. You can get different curing chambers but high dollar for low tec BilletHeadVille. Many plans out there for DYI using a fridge and adding a humidifier and fan. Controls available to wire in. On the backburner for now but not out of mind. Someday maybe. I was hooked when I did duck prosciutto hanging it in my shop.

BilletHead 

[rps]

1 hour ago, BilletHead said:

     Today,

    Bobotie. Pronounced boBOtie. One of the national dishes of South Africa. Essentially curry meatloaf casserole with baked egg. A curry-like. sweet, sour and savory.  A one pot meal but the curry part in the recipe is not blazing hot. It is a mild curry of which we could not find but assembled from various spices.  Pretty easy to make and really good. Had plain white rice with it but could see the meat mixture in a folded piece of flatbread or tortilla,

 

         BilletHead

Penzys makes and sells a variety of curry blends. Some of their golden ones are not hot. My beautiful wife loves their Maharaja blend.

[rps]

I had nearly half a roast chicken in the refrigerator from earlier in the week. I shredded it and put it in a vegetable/chicken broth with thyme and sage. I made a quick, thin biscuit dough and rolled it out and cut it. In a bit we will enjoy homemade chicken with noodle dumplings. This is a first for me but looks like it will be tasty.

[BilletHead]

40 minutes ago, rps said:

Penzys makes and sells a variety of curry blends. Some of their golden ones are not hot. My beautiful wife loves their Maharaja blend.

            Yes I have heard you speak of Penzys. It was kind of neat working up my curry blend today. We have a spice and herb bible. It has fourteen different curry blends in it that you can make. All have listings on which they can be used. 

  BilletHead

[rps]

3 hours ago, rps said:

I had nearly half a roast chicken in the refrigerator from earlier in the week. I shredded it and put it in a vegetable/chicken broth with thyme and sage. I made a quick, thin biscuit dough and rolled it out and cut it. In a bit we will enjoy homemade chicken with noodle dumplings. This is a first for me but looks like it will be tasty.

 

[Lancer09]

Adobo was delish.

[rps]

This morning, right after breakfast, I fried three pounds of hamburger and a pound of ground pork. The meat went in large slow cooker. To it I added a diced onion, diced Serrano chili, a large can of crushed tomatoes, a quart of beef stock, three cloves of minced garlic, and a variety of spices and spice blends.

Tonight we will enjoy an American tradition - Frito chili pie! I will cook some penne rigatta as well to mix with the remainder of the chili for school lunches this week.

[BilletHead]

         Today was the day to cook up cottontail rabbit,

  So it was going to be braised rabbit with onions and garlic. Browned two bunnies and set them aside,

   Then onions browned and added garlic cloves. A head worth of garlic. Smelled good,

 Nestled the rabbit pieces in the onion and garlic. Added some good cider vinegar and enough water to half submerge the rabbit. Covered to simmer on stovetop for two hours. Checked for doneness. Falling off the bone tender. Added some peas! Plated up,

Pat sliced some cabbage and topped it with some lemon sour cream dill dressing she made. Good slaw and tasty bunny!

BilletHead 

 

[ness]

All week I’ve been thinking about meatloaf. Don’t know why really, just haven’t had it in a long time and I happen to really like it. I floated the idea this afternoon and got a little chuckle. ‘What’s so funny?’, I asked. ‘Just seemed so out of the blue’, she said.

Pretty basic recipe with the standard additions, and the good old ketchup, mustard and brown sugar glaze. Some mashed taters with lots of butter, and creamed peas. Creamed peas like grandma Vi made them — with canned LeSeuer peas, roux, liquid from the can and some cream. I was getting some pushback on the canned peas, but she’s a good sport and gave them a thumbs up.

Just a good, old school, Midwest dinner that really hit the spot. Mom/grandma would be proud. 

[Mitch f]

Oxtails tonight