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ChileRelleno

What're You Having for Lunch/Dinner?

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Today is Sunday, 2 August, 2015.  Tonight for our evening meal we are having black eyed peas, grits and mustard greens.  It might also be kale but I am not sure.  I am cooking tonight.  Long ago this type of good eating was considered slave rations because it was so common and vegetarian.  Now we understand that with a little bit of port and fat along with the unions with the kale, it is very near perfect nutritionally speaking.  Yumm yumm. smile.png

 

Edit:  Kale.  Out of the garden.  The grits and black eyed peas we have lots of.  All cheap and very tasty indeed.  We like this shit.  Also some pig gets diced up and tossed in with the beans.  That plus a big 5 gallon glass car boy full of decaf iced tea along with just a pinch of light salt, table sugar and baking soda.  Hot and muggy today.  SW OR USA.

Edited by HB of CJ
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My Birthday Dinner

 

2" thick Prime Angus New York, reverse finished

Grilled Portabella Shrooms

Grilled Jalepeno Chiles

Caramelized Onions, Garlic with Green Peppers

Buttery Mashed Potatoes

Virgil's Black Cherry Cream Soda (better than the IBC my wife said she'd picked up)

Bear Claw ice cream

 

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I threw my daughter's graduation party/feast yesterday. I smoked 30 lbs. of beef brisket, 15 lbs. of pork shoulder, 8 lbs. of ham, and fried two 15 lb turkeys. we had homemade mac&cheese, pasta salad, macaroni salad, fruit platters, baked beans, casseroles... You name it we had it. Around 80 people showed and ate well. Fortunately, we have enough leftovers that I don't have to cook tonight. I'm kind of looking forward to a simple turkey and mayo sandwich.

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Papa Johns Pizza, The Works, Large with lots of crushed red pepper.

Half for dinner, the rest cold for breakfast.

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My kids kayaking class got rained out so we went to the GSP to fish.
But Mother Nature decided to straight up storm, so home we went.

Rather than just do nothing I made Fatties, one Hot and one Sweet.
And the kiddies made English Muffin Peanut/Apple Delights for dessert.

Hot
1# Thick cut, Smoked bacon
2# Hot Sausage
Onions/Green Pepper
Hillbilly Gunpowder seasoning
Garlic powder
Pepper Jack cheese

smoke/indirect heat or bake at 275'-350' till internal temp of 165'-170'
 
Sweet

1# Thick cut, Applewood bacon
2# Maple sausage
Honey Ham
Provolone cheese
Apple Wood rub
Brown Sugar Bourbon rub

smoke/indirect heat or bake at 275'-350' till internal temp of 165'-170'

 

Dessert
English Muffins
Peanut butter
apple slices
Sugar/Cinammon mix
Butter

Spread muffin with peanut butter, layer apple slices, cover with sugar/cinammon and top with a big pat of butter.
Bake at 350' till sugar butter starts to melt together, then broil to caramelize (careful not to burn)

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Edited by ChileRelleno
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My kids kayaking class got rained out so we went to the GSP to fish.

But Mother Nature decided to straight up storm, so home we went.

 

Rather than just do nothing I made Fatties, one Hot and one Sweet.

And the kiddies made English Muffin Peanut/Apple Delights for dessert.

 

Hot

Thick cut, Smoked bacon

Hot Sausage

Onions/Green Pepper

Hillbilly Gunpowder seasoning

Garlic powder

Pepper Jack cheese

 

Sweet

Thick cut, Applewood bacon

Maple sausage

Honey Ham

Provolone cheese

Apple Wood rub

Brown Sugar Bourbon rub

 

Dessert

English Muffins

Peanut butter

apple slices

Sugar/Cinammon mix

Butter

Bake at 350' till sugar butter starts to melt together, then broil to caramelize (careful not to burn)

 

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That looks superb!

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Looks like a bacon bomb to me...and yes, they're good.

 

I made cheese steak and fries.

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Damn chile.

 

I'm always looking for a good recipe. That just made the short list.

 

 

Dude you're going to have me on the dreadmill for a week.....

 

 

Eta. Tonight is nothing special. Pizza. Post a nice pic tommorrow

Edited by fatty alcohol
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FATTIES, TIPS & TRICKS

Two ways of rolling these.
Weave bacon, spread sausage and fillings on top and roll.
Weave bacon, spread sausage on plastic wrap, fill, roll/seal and then wrap weave around roll.

A tight weave of the bacon is a must.
Stretch that bacon as you weave, it'll go further than you think.

Some people put the sausage between two pieces of plastic and roll it out.
I like to use my hands to press it out.

Seal the seams/ends well or cheese/fillings will finds it's way out.

Some people chill before cooking to set the roll's shape, I like to wrap in foil and cook for 30 minutes at 275' then uncover and finish at 350'.

Cook to internal temp of 165-170'.
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I took a liverwurst hoagie with horseradish, dill pickles, onions, and sharp cheese to work last night! I'm tired of the electrician ripping ass near me, time to fight back!

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I took a liverwurst hoagie with horseradish, dill pickles, onions, and sharp cheese to work last night! I'm tired of the electrician ripping ass near me, time to fight back!

You forgot the hot peppers and hard boiled egg.

 

Add some habanero to the horseradish. You'd be surprised how good it is! His eyes will be watering for sure!

 

Other than that it sounds like an excellent plan for attack.

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Brunch was goetta and eggs.  Usually covered in green or red chili sauce.  Not today though...still good.

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Chile, thanks to your detailed posts in this thread it has become one of my favorites. I'm not an experienced cook in any way whatsoever but I'm learning.I gotta say the meals you make are amazing. Thank you and please keep it up! I got a gut to build :)

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Time to break out the cookbook. I've got tons of stuff I want to try to make. Generally I only cook on the weekends as most of what I try requires every pot and pan I own and two cycles of the dishwasher to clean

 

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Honey mustard roasted pork loin (marinaded overnight)

 

Not bad but a little dry- next time ill probably brine it for an hour or two.

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I fried a mess of smelt night before last. I just had a fish sammich.

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Lets get this rolling again... I'll post some pics of recent meals.

 

Loaded Potato Pancakes

 

Took my left over BBQ chicken and shredded it, mixed it with the loaded mashed taters, added in shredded hashbrown taters to hold it together.

Fried in a little olive oil and its lunch time.

 

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More Bacon Wrapped Venison Backstrap Medallions, with caramelized onions and roasted chiles

I improved on these by double wrapping with bacon, but I had to cook at a higher temp to crisp the doubled bacon without overcooking the venison.

 

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Edited by ChileRelleno
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Grilled Whole Pompano

 

Whole Pompano, Grilled
gutted, fins trimmed, washed and dried
make 3-4 vertical cuts along fish
rub fish with olive oil, inside and out
heavily salt and season inside body cavity and cuts

I use a grilling basket to keep the fish from stick and falling apart when turned

Grill over med/high-high heat each side for approx 6-8 minutes on each side

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1.5" Angus T-Bone
Iron Skillet Onions
Grilled Asparagus



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Herb Crusted/Garlic Studded Pork Roast with Trimmings

 

5# boneless pork roast

whole bunch of big slivers of garlic

olive oil

choice of herbs/spices

 

Make numerous slits in roast, stuff with garlic

Make a thick slurry of herbs/spices in olive oil, rub roast coating well

Be sure to get in between sections of roast with rub and some garlic

Cook at 350' till thickest section internal temp is 168-170'

Remove from oven, cover with foil and let rest for 10-15 minutes before cutting

 

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Saute some Asparagus and onion in a stick of butter, be generous with the salt

 

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Make some killer garlic cheese bread

 

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Money Shot

 

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Don't forget Dessert!

Vanilla ice cream with fresh Blueberries and Raspberries, with Whipped Cream

 

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