beasled Posted July 19, 2021 Share Posted July 19, 2021 4 hours ago, MM818 said: You could tell that the Open Championship was played in some heat. leeks…over here they’re mainly used in stocks or immersion blended into a soup. At least for me. Good to see them get some grill time! I watched The Open, congrats to Morikawa! Our temp gage hit 42c in the sun, so it must have been hot to play in. Link to comment Share on other sites More sharing options...
Mattk Posted July 28, 2021 Share Posted July 28, 2021 Turkey salad and rice. Link to comment Share on other sites More sharing options...
PaulO Posted August 11, 2021 Share Posted August 11, 2021 I made a pot of gumbo in the slow cooker. The meat I used was a combination of grilled chicken breast and andouille smoked pork sausage. 2 Link to comment Share on other sites More sharing options...
Richdel Posted August 11, 2021 Share Posted August 11, 2021 LOL, great minds.... Made a big batch of gumbo as well. I used andouille, chicken tenders, and leftover pulled pork from my last smoked boston butt. So far, it has been one of my best gumbo efforts. Easy dinner when I come home from work, and all I can think about is the first drink of Happy Hour. Usually, that story ends with no real dinner and just some snacks and another drink. Not this week. Of course, the heat index this week is above 105dgf, so not the best time for the gumbo... 3 Link to comment Share on other sites More sharing options...
PaulO Posted August 12, 2021 Share Posted August 12, 2021 The slow cooker/crock pot can be a great option on those hot days - does not heat up the house. 2 Link to comment Share on other sites More sharing options...
Kjbarth Posted August 13, 2021 Share Posted August 13, 2021 Way too hot outside today, had to grill something quick and simple. Cheeseburgers, grilled onions, thick cut bacon, toasted brioche buns. 4 Link to comment Share on other sites More sharing options...
beasled Posted August 13, 2021 Share Posted August 13, 2021 Made another round of corned beef brisket. Also made some sourdough bread, so it seemed rude not to combine the two. 7 Link to comment Share on other sites More sharing options...
Bob_Loblaw Posted August 14, 2021 Share Posted August 14, 2021 On 8/13/2021 at 7:48 AM, beasled said: Made another round of corned beef brisket. Also made some sourdough bread, so it seemed rude not to combine the two. Wow! Homemade sourdough!! Jealous. And looks great! 1 Link to comment Share on other sites More sharing options...
Richdel Posted August 15, 2021 Share Posted August 15, 2021 On 8/13/2021 at 8:48 AM, beasled said: Made another round of corned beef brisket. Also made some sourdough bread, so it seemed rude not to combine the two. Winner, winner, corned beef dinner (sandwich)!!! 1 Link to comment Share on other sites More sharing options...
Kjbarth Posted August 19, 2021 Share Posted August 19, 2021 On 8/13/2021 at 8:48 AM, beasled said: Made another round of corned beef brisket. Also made some sourdough bread, so it seemed rude not to combine the two. Oh, yum! 1 Link to comment Share on other sites More sharing options...
beasled Posted August 19, 2021 Share Posted August 19, 2021 8 hours ago, Kjbarth said: Oh, yum! It was. Long gone now. I should make some more... Link to comment Share on other sites More sharing options...
MM818 Posted August 22, 2021 Share Posted August 22, 2021 The Anaheim’s are everywhere right now. Roast them on the grill. Pull them and enclose them in a container to let steam. Peel the skin, cut out the membrane and remove seeds, load with jack cheese. A little egg bath and flour. Light fry in the pan. Delicious and the house smells awesome. 7 Link to comment Share on other sites More sharing options...
Clueby Posted August 22, 2021 Share Posted August 22, 2021 Some strip steaks, baked potatoes, and broiled green beans. These baked pots were crazy good. I'm in a food coma. No bourbon but I had some Founder's Highball Drifter (bourbon barrel aged) while grilling and some Crios Tannat wine with dinner. It's an Argentinian wine...softer than a malbec. Not my thing but Mrs. Clueby liked it. 4 Link to comment Share on other sites More sharing options...
beasled Posted September 7, 2021 Share Posted September 7, 2021 Sea bass and veggies on the Weber. The lemon stopped the sea bass from sticking to the grill. Genius! 5 Link to comment Share on other sites More sharing options...
PaulO Posted October 9, 2021 Share Posted October 9, 2021 I made a big pot of borsch in the crock pot. Prepping the beets is a lot of work. Then there were all the other vegetables to cut up. Nothing came from a can, but organic beef broth came from a carton. My dad has been a little under the weather. I plan to take him some today or tomorrow. This is what his mother used to make. I think I nailed it, deep red color and all. As a child, I was afraid of of it. My grandmother proudly showed me tubs of dirt in their basement filled with the beets they grew, being stored for the winter. Now, I know better. Beets are supposed to be some kind of super food. 1 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted October 15, 2021 Share Posted October 15, 2021 This weekend I will be making a Carbonnade a la Flammande. I really like Carbonnades. It is a Belgian Beef Stew heavy with onion and garlic and uses a beer (I use a Guinness) in the recipe. I don't care for Irish stews as I detest the texture of cooked carrots (it is odd that it is texture not taste that is sometimes off putting). I will take pics and post later. Frankly, I like the one pot recipes as they are usually hearty and easy to make (i often refer to them as peasant food). I tend to migrate to chilis, gumbos, and have even made a Brazilian dish called Waggoner's Rice (heavy with bell pepper and black pepper). 4 Link to comment Share on other sites More sharing options...
BigRich Posted October 15, 2021 Share Posted October 15, 2021 Tonight's menu is coq au vin avec pomme puree et haricot verts. It will be eaten with copious about of Burgundy wine tonight. Link to comment Share on other sites More sharing options...
smokinjoe Posted October 15, 2021 Share Posted October 15, 2021 2 hours ago, BigRich said: Tonight's menu is coq au vin avec pomme puree et haricot verts. It will be eaten with copious about of Burgundy wine tonight. And reading French literature, yes? 7 Link to comment Share on other sites More sharing options...
PaulO Posted October 16, 2021 Share Posted October 16, 2021 14 hours ago, StarSurfer55 said: This weekend I will be making a Carbonnade a la Flammande. I really like Carbonnades. It is a Belgian Beef Stew heavy with onion and garlic and uses a beer (I use a Guinness) in the recipe. I don't care for Irish stews as I detest the texture of cooked carrots (it is odd that it is texture not taste that is sometimes off putting). I will take pics and post later. Frankly, I like the one pot recipes as they are usually hearty and easy to make (i often refer to them as peasant food). I tend to migrate to chilis, gumbos, and have even made a Brazilian dish called Waggoner's Rice (heavy with bell pepper and black pepper). I love the crock pot. My favorite is a Hamilton Beach with three different sizes of ceramic crock that lift out. A number of years ago, I switched over to always using dried beans for chili or other bean recipes. As to the Irish Stew, I've read that in Ireland, a lot of people do not add carrot, some do. And, I have a huge collection of cook books. 1 Link to comment Share on other sites More sharing options...
BigRich Posted October 16, 2021 Share Posted October 16, 2021 20 hours ago, smokinjoe said: And reading French literature, yes? For what it’s worth, it was about damn perfect last night. I finished the evening with some cognac and went to bed a happy man. 1 Link to comment Share on other sites More sharing options...
PaulO Posted October 17, 2021 Share Posted October 17, 2021 On 10/15/2021 at 5:52 PM, smokinjoe said: And reading French literature, yes? Brings back memories of middle school. A friend was all shook up about some magazine his neighbor showed him. He pronounced it like "oy". 1 Link to comment Share on other sites More sharing options...
StarSurfer55 Posted October 19, 2021 Share Posted October 19, 2021 Got my Carbonnade made this weekend. Turned out very good. I am reminded by a Belgian friend that when he was in college and running low on money he could always get Carbonnade at the local pub for very little money. Typically, it would be served over Fried potatoes (kinda a Belgian version of Poutaine) 3 Link to comment Share on other sites More sharing options...
Clueby Posted October 20, 2021 Share Posted October 20, 2021 12 hours ago, StarSurfer55 said: Got my Carbonnade made this weekend. Turned out very good. I am reminded by a Belgian friend that when he was in college and running low on money he could always get Carbonnade at the local pub for very little money. Typically, it would be served over Fried potatoes (kinda a Belgian version of Poutaine) That looks great. When I saw your first post I had to Google what it was! I took leftover smoked pot roast and added some onions and peppers and made a gravy with some porter. About to have that over some brown rice. Link to comment Share on other sites More sharing options...
StarSurfer55 Posted October 20, 2021 Share Posted October 20, 2021 16 hours ago, Clueby said: That looks great. When I saw your first post I had to Google what it was! I took leftover smoked pot roast and added some onions and peppers and made a gravy with some porter. About to have that over some brown rice. If you search on this thread, I have posted the recipe that I use, but yours turned to out good. I have tried other beers but have found stouts and porters to work best. One tip - Do not use an IPA, the hops will give it a piney taste. 1 Link to comment Share on other sites More sharing options...
Harry in WashDC Posted October 21, 2021 Share Posted October 21, 2021 10 hours ago, StarSurfer55 said: If you search on this thread, I have posted the recipe that I use, but yours turned to out good. I have tried other beers but have found stouts and porters to work best. One tip - Do not use an IPA, the hops will give it a piney taste. Absolutely agree. IPAs and anything with Cascade hops will taste like pine. I stick to porters unless my wife insists on something else. Link to comment Share on other sites More sharing options...
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