Twixlen
Westgate, Columbus
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I just cleaned and sorted about 4.5 lbs of dried blackeyed peas and pintos (equal parts). Smoked ham shanks, a baby cottage ham, and 3 lbs of bacon are in the fridge. Approximately 12lbs of collard & mustard greens are in the freezer (so happy to have found these frozen - dealing with fresh, while I love them, is ohsuchapainintheass). Plum cake just came out of the oven.
We'll be eatin' tomorrow.
alexs
Limestone bluffs of the Scioto
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I have performed deep brine injection on the second roast and it's now sitting in a ribbed skillet headed for 375F.
I tried something new - the brine was made from seasonings of homegrown herbs with salt. I let it steep in hot water like tea, then I strained it before filling the injector. So I had a by-product of the strained ground herbs, sort of a paste. I rubbed that over the whole roast before I put it in the skillet.
Twixlen
Westgate, Columbus
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How'd the roast turn out?
I cooked all those greens - the bulk with nearly 3lbs of bacon added to it & seasoned in the classic greens style, but 3.5lbs reserved for veg-style. The veg style, I sauteed mushrooms in butter, onion, garlic, worcestershire sauce, smoked salt, a little pepper flake, and black pepper. I was trying to get a bacon-esque quality to them, mainly in the smokiness and saltiness, that distinctive savoriness. It seemed to work really well.
I cooked the bulk of the black eyed peas and pintos with 2 smoked ham shanks, a chopped up baby cottage ham, onions, chicken & ham stock, lots of pepper, lots of red pepper flake, and Texas Pete until the bones were naked. So so so good. A portion of the beans were done veg as well, with veg stock, lots of onions, carrots, celery, chipotles, and lots of seasoning.
I'm exhausted, but oh so happy.
Twixlen
Westgate, Columbus
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alexs said:
Hah, how many of us are running those same steel bowls...The roast turned out exactly as I'd hoped. There's plenty left over and I anticipate some good sandwiches.
HA! I stole those bowls from my Mom when I moved out many, many moons ago. They are ageless and awesome.
TomOver
herenowbeyond.org
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What's NOT cooking : a few pieces from a clove of garlic. Raw garlic creates quite an event on the palate, and perhaps even causes a mild intoxication.
Wonder what biochemistry causes raw garlic to make the center and sides of the tongue sting so good long after chewing and swallowing.
And there is also a chemical response in the scalp. But it differs from that of Capsaicin.
Eating raw garlic seems a sort of agnostic prayer.
Mister Shifter
Lewis Center
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Made some really kick ass ham sandwiches tonight that I found via Pinterest. Thought I'd share the recipe. These would be great for a tailgate or a Super Bowl party. SUPER easy and delicious.
Step by step instructions:
Chop one onion into a pretty fine mince.
Melt a stick of butter and add the onions.
Add three tablespoons of dijon mustard, two TEASPOONS of worchestershire sauce, and three TEASPOONS of poppy seeds. Stir completely and let simmer for a few minutes until the onions are soft.
Grab a package of the Hawaiian Sweet dinner rolls and cut the entire thing in half length wise. Place the roll bottoms in an aluminum foil lined 13 by 9 pan. Spread the onion mixture on the entire bottom. You will want to save about 1/4 of the mixture back.
Grab some shaved ham, about a half a pound, and seven to eight slices of swiss cheese. Put the ham on top of the onions and then add the slices of cheese.
Place the top half of the buns on top and then spread the remaining mixture on top.
Cover with aluminum foil and refrigerate until ready to use. Bake on 350 degrees for 20 minutes, covered with foil.
Ingredients list & directions:
rus
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I've been liking cryopacked beef tenderloin of late. Went through a few over the holidays and still manage to burn through at least one a week.
Alton Brown, as usual, is the man:
http://www.foodnetwork.com/recipes/alton-brown/center-cut-tenderloin-roast-recipe/index.html
Was a little leery of the cumin, but well worth leaving it in.
Snarf
Dystopia
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Sautéed Cod with Pea Cream...yes, pea cream lol.
Snarf
Dystopia
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rus said:
I've been liking cryopacked beef tenderloin of late. Went through a few over the holidays and still manage to burn through at least one a week.Alton Brown, as usual, is the man:
http://www.foodnetwork.com/recipes/alton-brown/center-cut-tenderloin-roast-recipe/index.html
Was a little leery of the cumin, but well worth leaving it in.
The giant ones that are like the size of your arm or bigger? I broke down and did a few this holiday season. Using the scraps to make hamburger in the food processor is where it's at! Again a la Alton Brown.
rus
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Snarf said:
The giant ones that are like the size of your arm or bigger? I broke down and did a few this holiday season. Using the scraps to make hamburger in the food processor is where it's at! Again a la Alton Brown.
Those are the ones. Great fun to get the knives out and have at it.
I'd like to say the bits from the chain made it to hamburger, but the furballs give me this look... those bits end up as snacky treats.
joev
Merion Village
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I've been making at least one meal a week from India: The Cookbook. Incredibly comprehensive, really authentic flavors for a homecook.
rus
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alexs said:
Kroger had a buy-one-get-one-free on chuck roasts so I'll be grinding.Maybe not all of it, though. I could do a choice section as a roast beef, then surprise Mom with sliced roast beef in the nursing home.
That's cool :-) .
What kind of grinder do you guys use? I see that snarf uses a food processor; somewhere around here I've an old hand crank meat grinder. Thought it might be fun to do up some sausage recipes a while back, but never got to it.
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