What's Cooking?

[fishinwrench]

1 hour ago, snagged in outlet 3 said:

Little people.  

Oh my heavens, the PC police are here. 😳

Quick! Shower them with thoughts and prayers!

[rps]

 

[rps]

Turkey Smoking/Roasting Day!

On Friday we are having a potluck for the teachers in the 7/8 end of the middle school. 8th grade will participate as well.

Today I am smoking a turkey breast and roasting a 21 pound turkey as well.

The first few photos show the start of the smoking process. I will keep the temp at 225 until the meat is done.

I split the turkey in half to roast more efficiently and avoid drying out the breast. I needed tools for that process. Turkeys are not near as easy as chickens to spatchcock.

The parts, except the liver, are in the oven roasting now so they can become the stock. The turkey goes in after that, although I will need to rotate the pans to the opposite shelf during the roasting.

When everything is done, I will trim the meat from the bones. On Friday I can reheat in slow cookers.

Of course, I will trim a bit off for our dinner tonight.

[rps]

Turkeys done, processed, and bagged in the refrigerator.

Time for a nap.

[BilletHead]

                  Looks good there RPS,

 

   We did Crispy Sesame chicken with a Sticky Asian Sauce. First time for this dish. Very good but I think next time will add some Thai peppers,  

        BilletHead

[rps]

40 minutes ago, BilletHead said:

                  Looks good there RPS,

 

   We did Crispy Sesame chicken with a Sticky Asian Sauce. First time for this dish. Very good but I think next time will add some Thai peppers,  

        BilletHead

Those little deadly ones, right?

 

[BilletHead]

5 minutes ago, rps said:

Those little deadly ones, right?

 

         Not really if you use sparingly. We dehydrated some. Break them open and shake out the seeds. Then break up the pepper. Same little red peppers they put on General Tso's when you order it on the spicy side. Contrarily to popular belief we are not pepper heads.  We like to taste what we are eating.  like enough spice heat just to let us know it is in there.  

  BilletHead

[Flysmallie]

12 hours ago, BilletHead said:

            Finally got on the cinnamon roll bandwagon,

  Used the recipe @Flysmallie shared with us. Did not have what I would call a good first or second rise but the baking process brought the dough to life,

We did add a few raisns and a handful of chopped native pecans. Spread the frosting and it made a good breakfast  at 5:45 this morning with a hot cup of coffee,  Thanks Ronnie,

  BilletHead

 

That's my recipe but it doesn't have the magic part. I usually make these late at night. They were created one Christmas Eve. Okay it took me a few years to get it where I wanted it. But after I get them in a pan I let them rise. Then I stick them in the fridge overnight. Next morning pull them out and let them rise another hour or two. Yes two. And they will get huge. Now they are ready to cook. 

[Terrierman]

On ‎11‎/‎10‎/‎2018 at 7:13 PM, rps said:

Friday and Saturday:

Oh wow on that beautiful corned beef!

[Johnsfolly]

Did a Shakshuka style eggs this morning which I added potatoes. I made a spice blend of dark chili powder, smoked paprika, and old bay. I cooked and softened a small yellow onion in olive oil, then added three cloves of garlic, two teaspoons of the spice mix, 1/2 cup of chicken stock, a can of diced roasted tomatoes and a cup of tomato sauce. Cooked about 10 minutes then blended smooth. Added two cups of diced russet potatoes in the pan and a teaspoon of the spice mix. Cooked until slightly golden. Added the sauce back into the pan then added a cup of sliced artichoke and about two cups of swiss chard. Cooked for about 5 mins. I made a few depressions in the sauce and cracked in an egg into each depression, sprinkled about 1/3 cup of feta cheese, and cooked while covered until the whites were set.

Served with toasted crusty bread.