What's cookin', good lookin'? Part II

[IrisAlthea]

Rice bowl with surimi, cucumber and chilimayo.

 

[Lady2020]

Mmmmmm. Love slit pea soup. Made some a few weeks ago with an old ham bone and ham hocks.

Sorry to hear abt the chicken tho…

I always forget ham hocks.

 

[twister947]

I have never, to my knowledge, had split pea soup. It's just not a thing around here. Everybody eats brown beans, which is what they call pinto beans.

 

[Wonderer67]

I have never, to my knowledge, had split pea soup. It's just not a thing around here. Everybody eats brown beans, which is what they call pinto beans.

Well… it’s green and looks really gross. But man, does it taste good!!!

It’s a classic hearty bean soup for colder months. Has that sweet, pea kind of taste, but balanced by the saltiness of the ham.

I make other bean soups too. Lentils, black beans, pintos, white beans, navy beans… but split pea is distinctly different.

Big fan.

 

[twister947]

Well… it’s green and looks really gross. But man, does it taste good!!!

Big fan.

I think I've seen it. Does it look like pond scum?

 

[BaldAndHorny]

There hasn't been much in the way of good grilling weather here lately, but today is very nice. Burgers for lunch.

 

[twister947]

Well… it’s green and looks really gross. But man, does it taste good!!!

It’s a classic hearty bean soup for colder months. Has that sweet, pea kind of taste, but balanced by the saltiness of the ham.

I make other bean soups too. Lentils, black beans, pintos, white beans, navy beans… but split pea is distinctly different.

Big fan.

Okay, you've convinced me. It's on the shopping list. By the way, I've started using spiral ham bits and pieces to season beans with. It's mostly lean meat, but has just enough fat to get the job done.

 

[BaldAndHorny]

Polish sausage tonight.... on a brioche roll

 

[Inthesewalls]

I made wedding soup today (yesterday now i guess) Not difficult just takes forever simmer.

 

[IrisAlthea]

Question:
I’m going to make the salmon cakes i’ve mentioned here before, with salmon, ginger, leek and red curry.
I saw something somewhere that inspired me to try wrapping them in rice paper before frying them.
I’ve looked at other similar recipes obviously and it seems like it would work, but does anyone have experience with something similar?

ETA:
It worked fine!

 

[gracie920101]

^^ looks yummy Iris

I just put together some items from the pantry that needed to be used before going out of date, a can of broccoli soup, canned chicken, a can of peas and carrots. Don't judge, it's time to cycle my hurricane supplies!

Added some bits of bread dough and topped it all with cheese. I have no clue how it will turn out but it will be filling.

 

[IrisAlthea]

Pastel de Yoghurt experiment looks good at least.
Let’s hope it’s edible too.

 

[Primalex]

Pasta with Marcella Hazan's tomato sauce and some meatballs

 

[BaldAndHorny]

Super Bowl Sunday lunch.

 

[IrisAlthea]

Polpette di vitello al sugo with spaghetti is a Valentine’s tradition in our house.

 

[twister947]

Polpette di vitello al sugo with spaghetti is a Valentine’s tradition in our house.

Iris, I have no idea what that is, but it looks really good.

 

[PersonalFavors]

Super Bowl Sunday lunch.

View attachment 2211166

Mine never pop out of the top like that. Do you cut the top of the shell off or just a split. I cut one across the top in the middle insert butter and grill on charcoal or gas till ready. They are good but would love the presentation.
I did mine last on Friday night. Valentine's dinner since she is away today...

 

[IrisAlthea]

Iris, I have no idea what that is, but it looks really good.

It’s spaghetti with meatballs.

 

[IrisAlthea]

It’s spaghetti with meatballs.

Story to be found in another thread.

 

[pumperguy191]

Cioppino

 

[BaldAndHorny]

Mine never pop out of the top like that. Do you cut the top of the shell off or just a split. I cut one across the top in the middle insert butter and grill on charcoal or gas till ready. They are good but would love the presentation.
I did mine last on Friday night. Valentine's dinner since she is away today...

I cut/split the shell and pull the tail out. Grill the tail on top of the shell for about a minute and a half per ounce, then put the tail directly on the grill for about 45 seconds per side. Put the tail back on the shell for presentation.

 

[Lady2020]

Parnesan topped salmon, salad, and sweet potato.

 

[Misshotndeep]

 

[IrisAlthea]

Cod in lemon-butter sauce with potatoes and a salad.

 

[PersonalFavors]

This thread got me looking for Russ's-Restaurant-and-Recipe-Repository because I had not seen it for a while.

https://forum.literotica.com/threads/russs-restaurant-and-recipe-repository.1512336/

Early on there were some avid posters. I put a good bit into a text file repository I can grep when looking for ideas. I don't use recipe's very often, but the ideas I can get to augment things I already do have been endless. Not all the recipe's are 'good' for you, but some are really good. I like the tips that have been included. One even has a list for what is 'Cajun spice'. I add a little heat to that and use it in cabbage and peppers chopped up and fried in an iron skillet. Added zesty pickle juice, yellow mustard and extra brown sugar to give the glaze on a smoked ham a kick no one can decipher. Now I even have it pre-mixed in the spice rack. 2 versions. His and hers as mine has a bit more kick. Other ingredients have been poached and provided at different steps while tinkering with the sous-vide. I devised my smoked spaghetti gravy ingredients. And even tried meat balls instead of adding meat to the gravy...

Some of this thread looks really good. Share your recipe's? I am sure Russ would appreciate it.
I'd like to see more rubs, home made BBQ sauces, broths and cream sauces. Or even a goop to dunk a chicken in after its smoked.... Had a friend with a secret recipe that is long gone now. So is the secret. Won't ever get that flavor again. I don't know what my grandfather did with his pickles either. Mine never come out the way his did....

Once this wind dies down I swear I am going to learn to fry. Maybe even before that. With Lent upon us I have to prepare a lot of fish or some among us here would not eat... I'm going to have to have some more lobster tails, the shells fresh off the grill will add a nice twist to the broth I will use to poach sea bass or cod in....

Thanks for the inspiration!