What did you cook today?

[XexoX]

Hadn't made pancakes in as long as I could remember but we were in the mood, so pancakes for breakfast . . .


Buttermilk Pancakes
Broadbent bacon and 2 over easy.

Given today's date, dinner was a no-brainer . . .


Corned Beef & Cabbage, Etc.
Onions, carrots and red potatoes, too. I used some green cabbage and red cabbage, so everything has a strange tint. Served with some horseradish cream sauce and yellow mustard.

Oh, those pancakes, bacon, and eggs look yummy! The Corned Beef & Cabbage looks good to delicious.

[billk1002]

OMG, I love it when the potatoes come out the same color as the corned beef!

[ronnie_suburban]

OMG, I love it when the potatoes come out the same color as the corned beef!

Hey, at least it wasn't the laundry!

[gladius]

Our "Red Meat" meal came out good...

[Robstreperous]

Hadn't made pancakes in as long as I could remember but we were in the mood, so pancakes for breakfast . . .

Given today's date, dinner was a no-brainer . . .


Corned Beef & Cabbage, Etc.
Onions, carrots and red potatoes, too. I used some green cabbage and red cabbage, so everything has a strange tint. Served with some horseradish cream sauce and yellow mustard.

Were you guys aware corned beef got its name because (17th century) the salt kernels used to preserve the meat resembled little seeds like an ear of corn?

[ronnie_suburban]

Were you guys aware corned beef got its name because (17th century) the salt kernels used to preserve the meat resembled little seeds like an ear of corn?

I did not know that. I seem to remember some other explanation but I like yours better.

Dinner tonight was a pretty standard grilling+ affair. First, side-dishery . . .


Green Bean Mise En Place & Kuwabara White #2 Tall Petty, 115mm
Rice vinegar, mirin, mini tomatoes, green beans, red miso, Kishibori Shoyu, avocado oil, sliced garic and bacon. Just winging it here. Made a sauce by combining the vinegar, mirin, miso and shoyu. Added it near the end. It, combined with the tomatoes, thickened up pretty good . . .


Stir-Fried Miso-Mirin Green Beans & Tomatoes

There was also some grilling . . .


Charcoal-Grilled Pork Shoulder Chops
Marked them directly over the fire in 2 shifts, then shingled them on the indirect side, where they finished cooking, covered, for ~7 minutes.


Plated Up
With some toasted/buttered Caramelized Onion Bread from Loaf Lounge.

Happy Monday!

[aporigine]

Were you guys aware corned beef got its name because (17th century) the salt kernels used to preserve the meat resembled little seeds like an ear of corn?

I did not know that. I seem to remember some other explanation but I like yours better.

Dinner tonight was a pretty standard grilling+ affair. First, side-dishery . . .


Green Bean Mise En Place & Kuwabara White #2 Tall Petty, 115mm
Rice vinegar, mirin, mini tomatoes, green beans, red miso, Kishibori Shoyu, avocado oil, sliced garic and bacon. Just winging it here. Made a sauce by combining the vinegar, mirin, miso and shoyu. Added it near the end. It, combined with the tomatoes, thickened up pretty good . . .


Stir-Fried Miso-Mirin Green Beans & Tomatoes

There was also some grilling . . .


Charcoal-Grilled Pork Shoulder Chops
Marked them directly over the fire in 2 shifts, then shingled them on the indirect side, where they finished cooking, covered, for ~7 minutes.


Plated Up
With some toasted/buttered Caramelized Onion Bread from Loaf Lounge.

Happy Monday!

I absolutely adore my Kuwabara tall petty. It’s possibly my most-used knife.

[aporigine]

Hadn't made pancakes in as long as I could remember but we were in the mood, so pancakes for breakfast . . .

Given today's date, dinner was a no-brainer . . .


Corned Beef & Cabbage, Etc.
Onions, carrots and red potatoes, too. I used some green cabbage and red cabbage, so everything has a strange tint. Served with some horseradish cream sauce and yellow mustard.

Were you guys aware corned beef got its name because (17th century) the salt kernels used to preserve the meat resembled little seeds like an ear of corn?

Probably wheat. Korn is the generic term (auf Deutsch) for grain. Both ways — cereal grain and a grain of stuff

Dad always took his tea with a spoonful plus a bit extra of sugar.
Ein Löffel, acht Körnchen rings in my memory.

[aporigine]

Our "Red Meat" meal came out good...

Is that a healthy dollop of whole-grain mustard I see? Nice!

[gladius]

Is that a healthy dollop of whole-grain mustard I see? Nice!

Whole Grain Dijon Mustard. The Perfect compliment to the Cabbage and Corn beef.

[ronnie_suburban]

Green Bean Mise En Place & Kuwabara White #2 Tall Petty, 115mm

I absolutely adore my Kuwabara tall petty. It’s possibly my most-used knife.

Yeah, a great piece and a fairly unique one in my collection. I rarely reach for a petty but when I do, I really should use this one more often.

[aporigine]

Is that a healthy dollop of whole-grain mustard I see? Nice!

Whole Grain Dijon Mustard. The Perfect compliment to the Cabbage and Corn beef.

love emoji

[billk1002]

Cioppino with muscles, shrimp and scallops....slow cooked in the cast iron with crunchy dipping bread

The finely chopped onion and fennel go in the pot to cook down in a little EVO, salt, pepper, bay leaves and red pepper flakes.
In goes 6 cloves of garlic and just a little ginger root.
Deglaze the pot with 1.5 cups of white wine, reduce by half.
Add both jars of the clam juice and the can of clams with the juice, reduce by half.
I smash the whole pealed tomatoes by hand and in they go, simmer for 15-20 minutes, reduce by 1/3.
In go the muscles, I give them a 5 minute head start before adding the scallops and shrimp.
I like my Cioppino thick and flavorful, so reducing everything by half as you go along leaves you a flavor bomb to dip the bread in.

Happy Hump Day

Tojiro W2 Santoku

[aporigine]

I made a gravy today based on the recovered broth from my last batch of cabeza, which I had filtered through cloth, boiled down to a lovely gelatinous stock, and now used with a bit of roux to make a gravy that’s super tasty.

“The château was broken!”

“Spœud-Smâché has been remade!”

The Duc de Gravy is grateful to his cousin Picard, here (with his back to the Chosera Massif) holding off three divisions of the Army of the One True Cod, seeking to force entry into the Porte de Tortilla, pitting the enchanted moat against their own demonic Well of Tartarus

[trancher]

LMAO!

Wrong beam down location, wrong time continuum? I suspect he was ready to face The Borg - not the Army of Cod. This reeks of Q's mischievousness...

[ChefKnivesToGo]

Oatmeal with lots of add ons.

[trancher]

Oatmeal with lots of add ons.

Is that pie filling on the spoon?

[gladius]

Inspired by Mark!
Strawberries, blackberries and blue berries topped with Hungarian Yogurt and local raw unfiltered wildflower honey.

[ChefKnivesToGo]

Oatmeal with lots of add ons.

Is that pie filling on the spoon?

The gooey things are peanut butter and yogurt.

[ronnie_suburban]

Had a half-gallon of homemade chicken stock that I wanted to use up and with some late-season snow falling, I felt like I needed to do something to showcase my second favorite vegetable, so cauliflower soup . . .


Mise En Place & Yu Kurosaki Fujin AS Gyuto, 240mm
Evoo, black pepper, salt, roasted cauliflower, celery, parsley, carrot, raw cauliflower/bay leaves, chicken stock, russet potato/dried & seeded heaven-facing chiles, yellow onion and chopped garlic. Had some heavy cream on stand-by just in case but I ended up not using it. They weren't enormous but this is actually 4 whole heads of cauliflower! (2 roasted, 2 raw)

After everything had sweated in evoo and then softened in the stock, I removed the bay leaves, hit it with the stick blender to even it out and then ran it all through the vitamix in a couple of rounds. After that, back into the dutch oven to simmer, and I touched up the seasonings. The result was a very flavorful, fairly homogeneous and thick, velvety soup . . .


Plated Up
With some toasted/buttered Caramelized Onion bread from Loaf Lounge. Multiple garnishes.