what did you cook today? (Page 2 of 125)
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Saturday was Mexican themed meals at the Danger household.
Homemade margaritas (strawberry and regular) - I'll never buy mixer again. Chori Pollo Fajita quesadilla Homemade chips, homemade salsa Yesterday I smoked brisket and ribs. It was a good weekend for food. The only thing I didn't make from scratch were the tortillas and the chorizo. |
John_Wayne777 "Posting pictures that prominently parade primate privates is perilous to the prospects of your account, placing you on the precipice of a good sacking."
Carrabba's Lentil and Sausage Soup... more or less the recipe below.
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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I cooked a Ribeye steak. Started by heating my lodge grilling skillet the kind with ridges, on high. While that was heating up, I rubbed salt on the steak. Fifteen minutes later I placed the steak on the hot pan. Seared the first side for about a minute then the other side for a minute. Dissolved a pat of butter, than used a couple shakes of weber gourmet burger seasoning, turned heat down to medium high. Flipped again after five minutes, and did the butter and seasoning on that side. Pulled the steak off the heat after five more minutes. Steak was medium rare, and awesomely flavorful.
Only draw back is all the smoke. My vent hood was nowhere close to being up to the task. |
I did a chicken on the kettle rotisserie. |
"When you have made evil the means of survival, do not expect men to remain good...do not expect them to produce, when production is punished and looting is rewarded. Do not ask, 'Who is destroying the world?' You are." - Ayn Rand
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Will be starting my version of Filipino Bancit here pretty quick! Got the recipe 20 years ago from a Pilipina nurse named Nanci! Been calling it Nanci's Noodles ever since, just found out a few months back it is Bancit. It's the stuff dreams are made of!  The filling without the rice vermicelli, makes kick ass egg rolls. |
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I baked Chocolate Nutella Thumbprint cookies. They were delicious! |
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Flank steaks cooked one at a time on top of the charcoal chimney (they were thin, thus needing very high heat to get a sear and still stay medium rare), with sous vide corn and seasoned pinto beans.
The flank was great, but the corn was the star of the night. I set my Anova to 185, added butter, salt, pepper, and a heavy does of fresh cilantro. 45 minutes. |
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Mothers day dinner(slightly early)
Two Ribeyes and two sirloin tips on the grill, ribeye for my wife me, and sirloin for my mother and sister...they request the sirloin every time. Fine with me..more ribeye for me. My home made Cole Slaw and seasoned baked potatoes. Then I made a new dish in my #8 large logo griswold skillet, a S'more cake type thing...recipe needs some tweaking...more marshmellows, more crust, less chocolate. Decent, but it's going to be a lot better the next time. |
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First time with Chinese food.
I made a KICK ass Broccoli Beef over rice. I can't believe it was so easy, and I'm planning on spending the next week trying out more Chinese recipes. eta: 3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon granulated garlic 3 sirloin "breakfast' steaks, already thin, sliced thin against the grain. (1/2 #) Vegetable oil 2 cups broccoli florets 1 small onion, cut into wedges <--Next time I will cut even smaller wedges 1/3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger x2 I doubled this ^^ Put two T cornstarch, and 2 T water in a bowl with 2t granulated garlic. Stir. Slice the meat THIN and against the grain. I used an already thin cut, then sliced little strips. Throw the meat into the bowl with the mixture to coat, then into a REALLY hot skillet or wok with a bit of oil. I used my largest skillet with wide sides, kind of like a wok. Cook for a few, and take out after a quick sear. Meanwhile, back at the cutting board... I deflowered a large head of broccoli, and sliced an onion top to bottom, then into thin arcs. Meat out on a plate, Veg in with another T of oil. Saute for about 5 minutes Meanwhile, back at counter... Soy sauce, brown sugar, ginger and more cornstarch (2T) were being stirred in a bowl. Not by me, I had hit the wall with how fast this was happening. At the 5 minute mark with the saute of the unseasoned veg, I put the meat back in, juices and all, and the sauce. Steam everywhere! It bubbled to pure perfection in about 2 minutes. I had made the white rice before going to work, so dinner was ready in minutes. Who knew Chinese food was so easy?? 
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Turf war. Thumbs win. It's a circle of life thing, Simba.
It's always hard to decide if someone forgot to take their Ritalin, or took too much.
It's always hard to decide if someone forgot to take their Ritalin, or took too much.
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Originally Posted By 4xDawn:
First time with Chinese food. I made a KICK ass Broccoli Beef over rice. I can't believe it was so easy, and I'm planning on spending the next week trying out more Chinese recipes. eta: 3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon granulated garlic 3 sirloin "breakfast' steaks, already thin, sliced thin against the grain. (1/2 #) Vegetable oil 2 cups broccoli florets 1 small onion, cut into wedges <--Next time I will cut even smaller wedges 1/3 cup reduced sodium soy sauce 2 tablespoons brown sugar 1 teaspoon ground ginger x2 I doubled this ^^ Put two T cornstarch, and 2 T water in a bowl with 2t granulated garlic. Stir. Slice the meat THIN and against the grain. I used an already thin cut, then sliced little strips. Throw the meat into the bowl with the mixture to coat, then into a REALLY hot skillet or wok with a bit of oil. I used my largest skillet with wide sides, kind of like a wok. Cook for a few, and take out after a quick sear. Meanwhile, back at the cutting board... I deflowered a large head of broccoli, and sliced an onion top to bottom, then into thin arcs. Meat out on a plate, Veg in with another T of oil. Saute for about 5 minutes Meanwhile, back at counter... Soy sauce, brown sugar, ginger and more cornstarch (2T) were being stirred in a bowl. Not by me, I had hit the wall with how fast this was happening. At the 5 minute mark with the saute of the unseasoned veg, I put the meat back in, juices and all, and the sauce. Steam everywhere! It bubbled to pure perfection in about 2 minutes. I had made the white rice before going to work, so dinner was ready in minutes. Who knew Chinese food was so easy??
Try this recipe. Did it the other day and it came out wonderful. 
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| Cast iron pan roasted duck breast over potato rosti topped with cherry sauce. |
It's time to quit worrying and learn to love the battle axe. History teaches us that if we don't, someone else will. Jack Donovan
It's like someone with a fever is yelling at my pants. Hank venture
It's like someone with a fever is yelling at my pants. Hank venture
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Mexican pork stew.
Cube up a bunch of boneless pork chops. Slice up a bunch of onion. Whole small peppers. garlic. Cumin, ancho chili powder(or paprika), oregano, salt. Simmer all with small amount of added water until tender. Remove pork and discard onions and peppers (will be all mushy after long simmer). Simmer pork and remaining cooking juices with tomatillo sauce for another half hour or so. Serve with toasted flour tortillas. |
Vanilla-bean ice cream for 2 cookouts this weekend (this recipe makes a TON).  Sous vide ribs for tonight's cookout are close to done. |
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Originally Posted By TwistedSister:
Creole potato salad Made this today, along with chicken leg quarters on the grill. Roasted asparagus, homemade ice cream, and homemade strawberry protein bars. I'm on a roll. Now who is gonna wash all these dishes? 
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“To disarm the people is the best and most effectual way to enslave them.”
– George Mason
– George Mason
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Originally Posted By Glockgirl26:
Made this today, along with chicken leg quarters on the grill. Roasted asparagus, homemade ice cream, and homemade strawberry protein bars. I'm on a roll. Now who is gonna wash all these dishes? Originally Posted By Glockgirl26:
Originally Posted By TwistedSister:
Creole potato salad Made this today, along with chicken leg quarters on the grill. Roasted asparagus, homemade ice cream, and homemade strawberry protein bars. I'm on a roll. Now who is gonna wash all these dishes? Mine was awesome and the longer it sits the better it tastes.
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Think about this for a moment: Why would you ever choose to be with someone who is not excited to be with you? http://markmanson.net/fuck-yes
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Doing a halibut steak covered in Mexican rub--when it is grilled I will make a low carb fish taco out of it.
Also grilling four chicken breasts for salads. I'm trying a new marinade on those: 
I substituted spenda brown sugar blend for the brown sugar. The marinade has a really great taste. 
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Think about this for a moment: Why would you ever choose to be with someone who is not excited to be with you? http://markmanson.net/fuck-yes
Made Shakshuka yesterday, turned out pretty tasty. Today, cut up some leftover pork roast and tossed it in and reduced it to a really thick "chili", with a little squirt of sweet baby rays and some greek seasoning  . Better than the original recipes when combined.
Shakshuka recipe |
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I made a seeded bread and salmon with a maple-mustard glaze. According to my husband, it tasted slightly mango-ish. It was really good, and I think the glaze would be equally tasty on chicken. It did a pretty good job of masking the fish taste and smell of the salmon, which is really bothering my pregnant belly lately. |
