What's cookin', good lookin'?

[Tech_Director]

So, update on the pork chops

I tell ya, I should go into one of those cooking competitions.

I outdid Myself last night.

I played around a little with the rub for the chops and they came out PERFECT. I actually bought more than I needed so I have a few left over in the fridge for later tonight.

Incidentally, if you ever do have some meat that you think is going to be tough, you can use a couple of things to help tenderize it.

Garlic is a natural tenderizer and is used extensively with pork.

But the true secret is Beer....even if you don't like beer like me, you soak the meat for anywhere between half hour to an hour before cooking and it will be truly tender and will NOT have any taste of beer whatsoever. This works with any meat.

BTW, I firmly believe that since all us Omnivores are the top of the food chain....we should be able to eat vegans....LOL

 

[IrisAlthea]

From north India a chicken and cashew nut curry, from east india ;Tok, ( a delicious pinapple or mango dish, for me I like pineapple) and chapatis. There should have been dhal, but I forgot to soak slit peas, ( stupid me).

I am toying with using a packet of premade Indian pastries to deep fry too. They are lurking in the cupboard unused and bought as treat/curiosity ( a bit like Seela's pop tarts!) by G and I am trying to clear such things from the cupboards.

Loved the table, the flowers and the light in the picture so much I was actually distracted from the food.

We grilled burgers and made Eaton mess with raspberries, vanilla ice cream, cream, meringue and white and dark cocholate sauce for ourselves and a bunch of kids.

 

[song_bird]

I tell ya, I should go into one of those cooking competitions.


But the true secret is Beer....even if you don't like beer like me, you soak the meat for anywhere between half hour to an hour before cooking and it will be truly tender and will NOT have any taste of beer whatsoever. This works with any meat.

Mmm. I'm going to try this, though I'm a little disappointed that you say the flavor does not stay. I love beer <3

 

[MeekMe]

I am making a stew. It's a mishmash of whatever I had on hand and felt like using. Ground pork, onion, garlic and rosemary have the place smelling delicious. Sharing beer and cheese and olives with the Mister. Fun stuff.

 

[Tech_Director]

Mmm. I'm going to try this, though I'm a little disappointed that you say the flavor does not stay. I love beer <3

Sorry but that's the nature of the beast. You can always have a beer with your meal. Not my cup of tea but each to their own.

 

[MeekMe]

Double post.

 

[MeekMe]

Loved the table, the flowers and the light in the picture so much I was actually distracted from the food.

I missed that post but I'm glad I went back to see it.
( ^ω^ ) What a pretty set up. Makes me think of an oil painting. Very rustic and elegant.

 

[Tech_Director]

I am making a stew. It's a mishmash of whatever I had on hand and felt like using. Ground pork, onion, garlic and rosemary have the place smelling delicious. Sharing beer and cheese and olives with the Mister. Fun stuff.

A few more ingredients and you would have the filling for a French-Canadian Tourtiere (Meat Pie)

 

[desertslave]

We've been back to tag-teaming to make lunch, which is always fun. Today it was a caprese salad (and then some)...ripe tomatoes, basil chiffnnade, mozzarella, plus cucumber and avocado with our favorite olive oil and kiss of balsamic vinegar, plus some sourdough bread to sop up the juices.

He never fails to get my juices going when we cook together.

 

[La damnee elle la licorne]

 

[MeekMe]

A few more ingredients and you would have the filling for a French-Canadian Tourtiere (Meat Pie)

There's carrot, potato, celery, tomato and crushed garbanzo beans. I just described the first part. I put some apple cider vinegar in at the end for a nice kick. It came out delicious, I made 8 cups worth, it's almost gone.

 

[Tech_Director]

There's carrot, potato, celery, tomato and crushed garbanzo beans. I just described the first part. I put some apple cider vinegar in at the end for a nice kick. It came out delicious, I made 8 cups worth, it's almost gone.

Tsk, tsk, I'm offended you didn't invite Me over for dinner now, chere. Laughing....

 

[RISsey]

Broiling a big chorizo sausage to crispy goodness and making tomato soup with lentil noodles.
It's a lunch/supper of new items The lentil noodles are a first for me and so far so good!

 

[Netzach]

Jalapeno, cheese, and a can of creamed corn in cornbread is legit for eating with chili.

I'm oddly relieved! And I know what I'm doing for cheating naughty wrong day. Corn would HAVE to make this sweet enough, too.

 

[1sickbastard]

Tomorrow morning I think I'll try and make a home made poutine to go along with a keilbasa and eggs for breakfast.

I've never had it, but I have brown gravy, oven fries and cottage cheese and it's tough to go wrong with salty, starchy cheesy goodness (with keilbasa and eggs so fresh they came out of a hen's butt just that morning)...

 

[desertslave]

I'm oddly relieved! And I know what I'm doing for cheating naughty wrong day. Corn would HAVE to make this sweet enough, too.

Master just discovered the existence of frozen, already-grilled corn at Trader Joe's. He's gotten me all excited to try it in almost everything. Cornbread will be my first experiment, with jalapeno and manchego, most likely. (I would add roasted red pepper, but he wouldn't approve. <pout> There are times I think he's a pickier eater than ever my kids were. LOL)

Next up will likely be my enchilada casserole, but that will need to wait until the next time it's not too hot to run the oven. Maybe I'll try a chicken & green chili stew in the meantime. It's crock-pot season in AZ!

And I really want to reconstruct a side dish from one of our favorite "date" restaurants: arroz amarillo. That's yellow (saffron) rice, with onion, garlic, and, from our favorite place, corn (and I swear I tasted a bit of cumin in it...Master says go for it. ).

 

[Collar_N_Cuffs]

Tomorrow morning I think I'll try and make a home made poutine to go along with a keilbasa and eggs for breakfast.

I've never had it, but I have brown gravy, oven fries and cottage cheese and it's tough to go wrong with salty, starchy cheesy goodness (with keilbasa and eggs so fresh they came out of a hen's butt just that morning)...

I don't know nothin' 'bout chickens, but... ummm... I don't think you want to eat what comes out of the butt??

Enjoy your Sunday breakfast!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

That looks really yummy, Elle!
Thank you for posting the ingredients. I am just walking up and thought that was over ripe tomatoes for a second

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Netzach]

Master just discovered the existence of frozen, already-grilled corn at Trader Joe's. He's gotten me all excited to try it in almost everything. Cornbread will be my first experiment, with jalapeno and manchego, most likely. (I would add roasted red pepper, but he wouldn't approve. <pout> There are times I think he's a pickier eater than ever my kids were. LOL)

Next up will likely be my enchilada casserole, but that will need to wait until the next time it's not too hot to run the oven. Maybe I'll try a chicken & green chili stew in the meantime. It's crock-pot season in AZ!

And I really want to reconstruct a side dish from one of our favorite "date" restaurants: arroz amarillo. That's yellow (saffron) rice, with onion, garlic, and, from our favorite place, corn (and I swear I tasted a bit of cumin in it...Master says go for it. ).

So funny, I just had this conversation last night. "I wonder if anyone's got frozen grilled corn, bet TJ's does..."

 

[seela]

Oman was tricky. There don't seem to be that many recipes around from Oman online, and because I haven't been in the mood for meat stew type things and J can't eat dates, the selection was pretty restricted.

I made Baqourah, which are deep fried balls made of vegetables and chick pea flour. It's raining and I didn't feel like going to get groceries, so I ended up scraping together all kinds of odd ends and serve it all together. It was a weird mix of things for sure. Probably should have planned this one more, but I'm gonna count this anyways.

The Baqourah was ok, pretty much what I expected it to taste like. J liked them a lot. They were pretty good with the spicy (not hot, just spicy) tomato sauce I made.

I think J liked them so much mostly because deep fried anything is a novelty thing for us. I'm seriously afraid of deep frying and I'm not a huge fan of things deep fried. I'm sure I'll burn the house down or at least end up with severe burns myself, so I just never do it. This was my third time ever deep frying anything, scary stuff.

The baqourah are the blobs on the bottom right. I used this recipe, but every single recipe for baqourah that I could find was exactly this same one copy-pasted.

Other stuff on the plate: leftover zander from yesterday rolled in sesame seeds, eggplant rolls stuffed with feta, salad of rucola, cilantro, parsley and red onion, tomato sauce and yoghurt seasoned with garlic, sumac and pepper. I told you it was a weird collection of bits and bobs.

 

[Collar_N_Cuffs]

I often do weird collections of bits and bobs to use stuff up. I still think it looks delicious
Did you fry the zander to heat it up, or was it not already cooked?

I did bits and bobs myself, piri piri veggie frittata. And fruit