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Outside the dugout: What's cooking?

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

Page 70 of 368
  1. Jun 6, 2019 #1381
    BA69MA72

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    Currently in Flanders, where French cooking originated. Baguette, Brie, Boudreaux for dinner. Tomorrow going with friends to an acquaintance of my wife’s for beef fondue. Lots of beer but no longnecks in Flanders

    Eat well
     
  2. Jun 6, 2019 #1382
    74nole

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    We’ve finally had some rain and cloud cover move our way today—it’s really knocked the temps back some—we’re sitting mid 70’s and much less humidity so really enjoying the break from the stifling heat—

    Got a pot of chili simmering on the stove to serve over a plate of rice topped with Sargento fine shredded sharp cheddar—jalapeño cornbread will be on the side—

    Ice cold longnecks are currently being enjoyed on the back porch—
     
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  3. Jun 6, 2019 #1383
    GatorLurker

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    I have used dry vermouth in a beer can chicken with good result. I never tried using a chardonnay. I rarely drink chardonnay, but when I do it is way too good to use as the liquid in a "beer" can chicken.
     
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  4. Jun 6, 2019 #1384
    74nole

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    Pints, right?;)
     
  5. Jun 7, 2019 #1385
    LonedawgUF

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    Eh, my wife is a "wine" person. If we get a wine bottle gift that she isn't a fan of we use it for cooking. I am not a "wine" person and have not found many I actually like. I am a beer guy every since I lived in England. There wasn't much in the way of good beer when I got back to the states until the Micro Brew explosion. Now I can find good beer everywhere so I stick with the beer.
     
  6. Jun 7, 2019 #1386
    GatorLurker

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    Made lemony potato salad to go with grilled brats.

    Also making a tomatillo/serrano sauce as it looks like chicken enchiladas will be somewhere on the weekend menu with all that leftover chicken meat from cooking two the other night.
     
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  7. Jun 7, 2019 #1387
    Bazza

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    Summer is here.....

    [​IMG]
     
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  8. Jun 8, 2019 #1388
    BA69MA72

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    Everything. Different beers have different sizes and shapes of glasses designed to enhance the taste and aroma. Belgian beers range from relatively light pilsners, to brown beers, fruit beers (not sweet), and high alcohol—15-20 proof
     
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  9. Jun 8, 2019 #1389
    GatorLurker

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    Boiling some chuck steak with onions and garlic to shred. Then I will add it to a mixture of tomatoes, onion, garlic and serrano peppers to make beef enchilada or burrito stuffing. I will probably use this tomorrow and not tonight.

    My wife wanted this. I prefer braising pork shoulder instead (more central Mexican and not from Sonora where the cuisine is more beef oriented) and using that chuck for grinding into burgers. But this is the style that most of us are used to when given a choice of cheese, chicken or beef for an enchilada at a Mexican restaurant. Braised pork shoulder is really good for this.
     
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  10. Jun 9, 2019 #1390
    NitroSmoke

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    Been traveling the last 3 weeks. Had the travel day from hell Friday - but our tournament was rained out so we are chilling, grilling, and swilling today. Travel/summer ball doesnt allow a lot of weekends where you have nothing to do - so I plan on maximizing the opportunity.

    Smoked a "fatty" this morning for breakfast with hot italian sausage, pepper jack cheese, jalepenos, and wrapped in bacon. For later - chicken marinating, venison sausage, and backstrap. Put the backstrap in Dr Pepper overnight and will season then wrap in bacon. Going to watch SRs all day with the boys and enjoy a rare day off. Have a great Sunday everyone!
     
    Last edited: Jun 9, 2019
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  11. Jun 9, 2019 #1391
    74nole

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    Agreed @NitroSmoke, it’s been a full weekend of Supers here too—we have finally been getting some rain and that’s good—

    Made a big pot of chili a couple of days ago so in the vein of watching the SR’s I’m gonna be grilling some dogs up this evening to have chili cheese-dogs to go along with post season baseball and ice cold longnecks—

    Wonder what the po’folks are doing...;)
     
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  12. Jun 9, 2019 #1392
    Bazza

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    Chili over angel hair pasta here....yum!
     
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  13. Jun 9, 2019 #1393
    gtj31

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    Caught a couple of black drum today off Galveston Beach.

    Will have a Greek salad and some grilled drum tonight. The drum will be drizzled with olive oil and garlic.
     
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  14. Jun 9, 2019 #1394
    GatorLurker

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    You have to watch angel hair pasta like a hawk. It goes from underdone to mush in a heart beat.
     
    Last edited: Jun 9, 2019
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  15. Jun 9, 2019 #1395
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    My wife made a guajillo pepper sauce to use with the shredded beef I made yesterday and constructed a pan of enchiladas that I will cook. I shucked 6 ears of corn to make a seared corn and serrano pepper side. The side is a bit more complicated than just searing fresh corn kernels and adding serrano peppers and is from the Rick Bayless cookbook. Everything in his book is great.

    Today I fixed my MIL's gas range that is less than one year old. She mentioned in an offhanded way that some of her burners didn't work and haven't worked for a long time. Two of the burners would not light. Usually that is due to a plugged jet but I could light the burners by using an external ignition source like a butane torch so that wasn't it. In both cases the tiny hole in the burner cap that allowed gas to reach the piezoelectric sparker were plugged. I had to remove them, clean them up, ream out the holes, and reinstall. Now it works like a charm.

    I also removed the jets and cleaned them just in case they were on the way to getting clogged. Clearly some things had overboiled probably more than once and so they could have been partially clogged as well. As long as I was doing this I figured that I should be proactive and clean everything.
     
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  16. Jun 9, 2019 #1396
    Bazza

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    I turn the heat down a bit near the end to give myself some wiggle room. Meanwhile I keep pulling out a fork full - testing - and more testing.

    Would rather have it all dent a then overcooked anyway.
     
  17. Jun 10, 2019 #1397
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    Tonight I am making chicken breasts with pesto, sauteed rapini, and quinoa with kalamata olives.

    I made two batches of pesto last week (one with lemon juice and one without) and need to use it up soon. The batch will lemon is gone. I bought some skin on chicken breasts with ribs and will loosen the skin, put about a tablespoon of pesto under the skin, cook the chicken skin side down on a medium hot skillet for about 5 minutes and then move the skillet to a 400 oven to finish it.
     
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  18. Jun 10, 2019 #1398
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    Exactly.
     
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  19. Jun 10, 2019 #1399
    GatorLurker

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    That ceiling is too white. Not enough smoke. You need to fix that. Father's Day is coming up.
     
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  20. Jun 10, 2019 #1400
    74nole

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    Tonight it’ll be 1 1/2” thick boneless ribeyes and baked potatoes on the grill, with fresh premium romaine salad topped with vine ripe tomatoes—

    The Yeti has been busy today watching post season baseball—;)
     
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