What's Cooking?

[ness]

Not a big fan of single-purpose appliances, but this panini maker is pretty nice. 

Ham, Swiss, spicy brown mustard and mayo. Dang!

Now on to that pickle. Kathy had a student a couple years ago whose grandpa Bill makes dills with jalapeño. Kids love to give their teachers stuff, so we win! Really good with a little heat, and nice and crispy. She finagled another jar this year. 

I asked for the recipe and got it, but it’s one of those that’s not going to be duplicated unless you’re in the kitchen with Bill. So, hopefully we can milk this for a while longer. Don’t know if there are any other grandkids in the pipeline. 

[rps]

I was out of town this last weekend, and will be the next. However, tonight I can cook.

I have an Italian sausage red sauce simmering. I intend to serve it over cheesy, coarse grind yellow corn grits rather than pasta. Salad with herbs on the side. I will edit later to include pictures.

EDIT:

 

 

[ness]

Saw this recipe on America’s Test Kitchen this weekend. Cod baked in foil over a bed of leeks and carrots. Compound butter with lemon zest, garlic, thyme, salt and pepper plus some Vermouth in the pouch. 15 minutes at 450.

Roasted sweet potatoes and green beans rounded it out. 

Just ok. Beans and sweet potatoes tasted best to me. Cod was flaky and moist but kinda bland. Needed more lemon and spice. Would do again with some tweaks. 

[rps]

In a tent - paper or foil - the protein needs help as no heat/chemical action helps. Add herbs like chives and tarragon, plus heavy salt/pepper, and some heat sensitive aromatic. The secret to service is to open the pouch at the table for the eater to smell the result.

 

[Flysmallie]

On 4/28/2019 at 9:19 PM, ness said:

Not a big fan of single-purpose appliances, but this panini maker is pretty nice. 

Ham, Swiss, spicy brown mustard and mayo. Dang!

 

I’ve got a an old George Foreman Grill that does an amazing job on those. 

But why do I have a 20 year old George Foreman Grill??! It’s a mystery. 

[rps]

8 minutes ago, Flysmallie said:

I’ve got a an old George Foreman Grill that does an amazing job on those. 

But why do I have a 20 year old George Foreman Grill??! It’s a mystery. 

It may be single purpose, but it does a great job of that purpose?

 

[ness]

50 minutes ago, rps said:

In a tent - paper or foil - the protein needs help as no heat/chemical action helps. Add herbs like chives and tarragon, plus heavy salt/pepper, and some heat sensitive aromatic. The secret to service is to open the pouch at the table for the eater to smell the result.

Compound butter added a lot but needed more herbs I think. The recipe called for lemon juice at the end. I just plain forgot 😁

[rps]

1 minute ago, ness said:

Compound butter added a lot . The recipe called for lemon juice at the end. I just plain forgot 😁

We all forget steps from time to time.

[ness]

13 hours ago, Flysmallie said:

I’ve got a an old George Foreman Grill that does an amazing job on those. 

But why do I have a 20 year old George Foreman Grill??! It’s a mystery. 

One thing nice about the panini maker is the lid depth is adjustable so different thicknesses work. It's also got some heft to it so you can get some squish. Never had a George Foreman, so I don't know what it'll do. I can't hear George Foreman Grill without thinking of Michael Scott (The Office) burning his foot while cooking bacon in bed.

[ness]

12 hours ago, rps said:

We all forget steps from time to time.

As one of my favorite dudes -- John Wooden -- said:

'Be quick but don't hurry.'