What's Cooking?

[snagged in outlet 3]

12 hours ago, Gavin said:

USDA Prime, if you can source it grab it!

Costco always has it!

[Chief Grey Bear]

 I did a new twist on burnt ends.  I took a large bologna and sliced into thick chunks.   I seasoned it with a rub and then put on the smoker. After about three hours of smoke then remove them and cut into smaller size chunks.  I then put those in a pan with butter, brown sugar, and barbecue sauce. I placed them back on the smoker until it all tightened up. 

 I call these Ozark Mountain burnt ends. 

[rps]

Trying to use things in the refrigerator type of evening. Acorn squash/zucchini/tomato soup with half a baked potato dressed with smoked Gouda.

 

[ness]

A little late on the photo, but this was my mom’s beef stew which is delicious and about as easy and it gets. Search this thread for the recipe  😄

ness 2.1 and her boyfriend visited and helped me eat the other half. 

[ness]

I’ve had a hankering for beef stroganoff and Kathy delivered tonight. Good stuff. 

I love to catch her arranging things for the pic. She doesn’t love it as much. 😄

[Terrierman]

Housemade egg salad sandwiches and tomato soup. 

[Johnsfolly]

Shepard's pie at the Folly house tonight!

[rps]

Saw a New York Times recipe and modified it to use the Brussels sprouts recipe I posted ages ago.

http://www.ozarkrevenge.com/2018/09/early-fall-pasta-with-brussels-sprouts.html

[BilletHead]

   Confit of duck,

        Saved a bunch of duck legs last season. Time to get ready for the upcoming season so duck legs on the menu for today. So yesterday it was after thawing time for the cure that consisted of salt, sugar, garlic, dried thyme and black pepper. Rubbed on each leg then covered and put in the fridge overnight,

This morning rinsed off the cure and patted dry,

  Legs then placed in vacuum seal bags with a bay leaf and big wad of goose fat then sealed,

  Seven packages with eight to nine legs in each. When Sous Vide bath was ready bags put in for cook. To help with evaporation got some practice plastic golf balls to cover,

   Pulled from cooker. Two for today and the rest to an ice water bath and into fridge for another day. Oven set to 400 and legs on racks to crisp the skin,  The fat and cooking liquid was retained. In fridge to cool. Fat will separate for more other cooking applications.  The other liquid separated will be used also. Maybe in a pan sauce?  Sides today of dirty rice and salad. Hope to save legs again this duck season. Darned good meal,

  BilletHead

 

[ness]

An old family favorite tonight. Brown some ground beef then add in a little this, a little that, some water, milk and elbow macaroni. Simmer about 12 minutes and you’ve got an easy, one pot, hearty meal.