What's Cooking?

[ness]

Fajitas tonight. Flank steak marinated and grilled to about medium. Sliced thin and served with red onion, red pepper, sour cream, salsa verde, guacamole. 

Delicioso. 

[Johnsfolly]

I planned on a fish fry tonight with some crappie from a failed musky fishing trip back in May. I had to figure out how to make this simple meal OAF worthy. Decided on making homemade mayonnaise using a recipe similar to the one RPS posted last year (maybe older than that but I won't tell).

I have a light oil, one Folly farm large egg (room temp), white wine vinegar, Dijon mustard, pinch of salt, and lemon juice.

Blended the mix with an immersion blender for about 30 to 40 seconds until the oil was fully incorporated. I minced some capers, added some powdered mustard, and sweet relish to the mayonnaise to make a tartar sauce for the fish.

I had some sliced russet potatoes soaking in water for at least an hour. I dried the potatoes and cooked them in two batches at 350 deg until they started to brown and removed each batch, After the second batch was out of the fryer, I added the first batch back in to crisp up the fries. Once fried removed from the oil and onto paper towels and seasoned immediately. Livie breaded the crappie fillets. I take plain bread crumbs and add dried sweet basil, oregano, garlic powder, fresh ground pepper, and this time a bit of grated parmesan cheese. They fish was breaded by a dredge in seasoned flour, into the egg wash and then the bread crumbs. After the first batch of crispy fries came out, in went the first batch of fish. Repeated until all the fries and fish were cooked.

Served with the tartar sauce and a prepackaged salad with thousand island dressing.

 

[rps]

10 hours ago, Johnsfolly said:

I planned on a fish fry tonight with some crappie from a failed musky fishing trip back in May. I had to figure out how to make this simple meal OAF worthy. Decided on making homemade mayonnaise using a recipe similar to the one RPS posted last year (maybe older than that but I won't tell).

I have a light oil, one Folly farm large egg (room temp), white wine vinegar, Dijon mustard, pinch of salt, and lemon juice.

Blended the mix with an immersion blender for about 30 to 40 seconds until the oil was fully incorporated. I minced some capers, added some powdered mustard, and sweet relish to the mayonnaise to make a tartar sauce for the fish.

I had some sliced russet potatoes soaking in water for at least an hour. I dried the potatoes and cooked them in two batches at 350 deg until they started to brown and removed each batch, After the second batch was out of the fryer, I added the first batch back in to crisp up the fries. Once fried removed from the oil and onto paper towels and seasoned immediately. Livie breaded the crappie fillets. I take plain bread crumbs and add dried sweet basil, oregano, garlic powder, fresh ground pepper, and this time a bit of grated parmesan cheese. They fish was breaded by a dredge in seasoned flour, into the egg wash and then the bread crumbs. After the first batch of crispy fries came out, in went the first batch of fish. Repeated until all the fries and fish were cooked.

Served with the tartar sauce and a prepackaged salad with thousand island dressing.

 

Take a half cup of your good mayo and add two tablespoons of ketchup. Then add a small amount of finely minced garlic and finely minced red onion. Next, add two tablespoons of that relish and caper mix. Finally, put in one teaspoon red wine vinegar and a splash of sriracha. Mix well and add salt to taste. You will never buy thousand island again.

[ness]

Baked cod filet with Prudhomme’s blacken seasoning (good stuff!), CSA broccoli and mixed green salad. Good Seasons Italian dressing doctored up with some soy sauce (good stuff!).

[Johnsfolly]

Ok so a quick attempt to clear out some food from the freezer. Thawed a couple of chicken breasts. Slice the meat thin and mixed the slices in a bowl with sambal chili sauce, soy sauce, and cornstarch. Cooked until just browning on med-high heat.

I removed the chicken from the pan and cooked green peppers, celery, shallot, and slivered garlic. Added the chicken and a bit of soy sauce, salt and pepper and sliced green onions. Served over rice and topped with some hot radish sprouts.

[BilletHead]

8 hours ago, Johnsfolly said:

Ok so a quick attempt to clear out some food from the freezer. Thawed a couple of chicken breasts. Slice the meat thin and mixed the slices in a bowl with sambal chili sauce, soy sauce, and cornstarch. Cooked until just browning on med-high heat.

I removed the chicken from the pan and cooked green peppers, celery, shallot, and slivered garlic. Added the chicken and a bit of soy sauce, salt and pepper and sliced green onions. Served over rice and topped with some hot radish sprouts.

     Pretty fancy plating there John Boy,

       Guess I need to learn that trick ,

BilletHead

[Johnsfolly]

1 hour ago, BilletHead said:

     Pretty fancy plating there John Boy,

       Guess I need to learn that trick ,

BilletHead

Sue picked up the radish sprouts for salads. They added a bit of spicy flavor to the dish. Figured that I would have lost that if I had cooked them.

I guess that I could have said "... and topped with an arranegement of microgreens...."😀. 

[rps]

Saturday's dinner. Pesto chicken, orzo, seared asparagus, and blackberry ice cream. Pictures and recipes here.

http://www.ozarkrevenge.com/

 

[MOPanfisher]

My wife said in honor of Father's Day I could pick something out to smoke.  I was thinking a nice Davidoff cigar, she was thinking some chicken!  So we compromised and and went with with the chicken.  No cigar, but I might be able to sneak over and drink a cold beer under the pretense of checking on he smoker, which coincidentally is close to the pool, seems like it will still work out.

[rps]

1 hour ago, MOPanfisher said:

My wife said in honor of Father's Day I could pick something out to smoke.  I was thinking a nice Davidoff cigar, she was thinking some chicken!  So we compromised and and went with with the chicken.  No cigar, but I might be able to sneak over and drink a cold beer under the pretense of checking on he smoker, which coincidentally is close to the pool, seems like it will still work out.

I have a half brisket (the flat) in my small egg knock off. Right now it is at 150. When it hits 165, I will paper wrap it and finish it in the oven. Time to make a sauce.