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Outside the dugout: What's cooking?

Discussion in 'GatorGrowl's Diamond Gators' started by GatorLurker, Jul 28, 2016.

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  1. Jun 3, 2018 #741
    MtownGator

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    Girl I used to work with always made this for the mechanics.
    1lb hot sausage cooked up
    Add one block of cream cheese
    Melt into sausage.
    Grands biscuits on the bottom
    Level out sausage n cream cheese mix over biscuits.
    Add another layer of biscuits to cover mix.
    Bake 350° for 13-16 min.

    I usually add a sunny side egg to each serving size for the gf and I.
    Makes an 8x8 pan and really filling.
     
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  2. Jun 5, 2018 #742
    GatorLurker

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    Making a pasta sauce to serve over linguini. It has garlic, olive oil, cream, sun dried tomatoes, roasted red peppers, red pepper flakes, basil, and shrimp. I almpst forgot the parmesan reggiano cheese.

    Salad and Italian bread to go with it.
     
  3. Jun 5, 2018 #743
    ArtVandelay

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    Doing Corned Beef in the slow cooker. The Short Ribs and Oxtail came out amazing! Hopefully this will be good also. It says to add half a beer.
     
  4. Jun 5, 2018 #744
    GatorLurker

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    You should add two half beers. Do what you wish with the other two halves.
     
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  5. Jun 5, 2018 #745
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    got collards a cooking on the stove right now, thinkin' collards,fried chicken and cornbread tomorrow
     
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  6. Jun 7, 2018 #746
    GatorLurker

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    Making green posole with chicken today. It is tomatillo based (hence the green) and uses chicken thighs as the meat. It is way less work than posole rojo that uses pork (I use the shoulder), but still takes a few hours to make. Posole rojo needs to be started in the late morning.
     
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  7. Jun 7, 2018 #747
    GatorLurker

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    Why is there no "Yum" emoji?
     
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  8. Jun 7, 2018 #748
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    all gone but the collards and at our house collards only come in large and xl size bunches :)
     
  9. Jun 7, 2018 #749
    74nole

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    jjh--

    Do you make your own pepper sauce?
     
  10. Jun 7, 2018 #750
    74nole

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    We are making BBQ sammichs off of the left over half boneless pork loin I grilled a couple of days ago--Barbeque baked beans and fresh cole slaw to go with--Just got back from another trip to Albany with Mama--Good days and not-so-good days--we all have either been there or are going--

    After days like this I sit out on my back porch watching the sun go down, lift my glass skyward and tell Mama and Daddy both I love'em--
     
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  11. Jun 7, 2018 #751
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    we don't use pepper sauce on greens or anything else, I am nit a fan and my wife can't tolerate spices stuff, I cook the collards in chicken stock and chicken fat as I was instructed long ago by a woman now in her mid 90's. not someone you argue with, I have been to her house to eat BBQ & Greens w/ Cornbread with the Crisers (for a surprise BDay party 2 years in a row for Marshall) Bob Bryan, John Lombardi, Duke" Crittenden, Buddy MacKay & Lawton Chiles and a host of other luminaries. She also showed me how to clean them by washing them in a washing machine, remarkable woman.
    sorry this got a tad long for an answer about pepper sauce just struck a bunch of old memories. :)
     
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  12. Jun 10, 2018 #752
    GatorLurker

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    I bet that softens them up a bit so it doesn't take as long to cook them.
     
  13. Jun 10, 2018 #753
    74nole

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    Correcta-moon-doe----The Fonz---
     
    Last edited: Jun 10, 2018
  14. Jun 10, 2018 #754
    GatorLurker

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    My MIL and son are going to Cracker Barrel for dinner (my son did something for my MIL and this is his "reward") and my wife is going to her office to catch up on some work (she needs to have a trust written up by Tuesday and some other legal document), so I am on my own to cook for myself and make something that will be good late tonight when she gets home.

    Since we have some asparagus that needs to be eaten I am opting for risotto. Just a simple one and not a fancy one with exotic mushrooms.

    And I just heard that tomorrow I have to make a semi-fancy dinner with strings attached. A really good family friend will be in town and I am tasked for making dinner to be eaten before the Gator baseball game. Many of my best dishes have pork, but our friend does not eat pork and really isn't a huge carnivore where grilling up some steaks would be appropriate.

    I have some ideas and will mull them over. One thing that I love that is a lot of work and needs fresh ingredients is avocado/corn soup with cilantro oil. It is the season for that. Maybe a whole snapper with capers, tomatoes, and olives as a main course?
     
  15. Jun 10, 2018 #755
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    Ididn't mention that my mentor uses, as do I a good dose of baking soda, helps break the sand/grit away for the freshly harvested collards, usually purchased at Wards in Gvl, stacked right next to the white acre peas :)
     
  16. Jun 10, 2018 #756
    74nole

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    Lurk--

    OK, you said you're expecting company--but after your preview menu you forgot to tell me what time--;)
     
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  17. Jun 10, 2018 #757
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    risotto is a favorite at our house, simple or duded up, and frequently served with pecan chicken, maybe pecan chicken would work as a go with the soup
     
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  18. Jun 10, 2018 #758
    GatorLurker

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    It's a long drive and after all the wine with dinner I wouldn't be allowed to let you drive back. I might have an extra ticket, though.
     
    Last edited: Jun 10, 2018
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  19. Jun 10, 2018 #759
    GatorLurker

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    I also get my collards at Wards. I really like it when they have fresh mustard greens as they are my favorite.
     
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  20. Jun 10, 2018 #760
    gatorjjh

    gatorjjh A Gator with a Glass half full attitude Moderator VIP Member

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    Love Ward's, been shopping there for decades, one of the most small d democratic places left in Gvl. Years ago you could run into Lombardi, Bob Bryan, a head basketball coach and other UF & UAA luminaries there to by veggies, fresh fruit and or the best steaks in town.
     
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