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rashore

What ya got cooking UM?

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AtlantisRises

Made a big batch of puff pastry today to make a mix of sausage rolls for a birthday party I am catering in a couple days. But pastry or pasta making is one of those jobs that is really easy to turn the brain off and almost becomes meditative and then all of a sudden you have 4 or 5 times the amount you need. 

But no matter, after making the various sausage rolls as well as some lovely spinach and 5 cheese rolls I decided to make a great big pot of butterscotch pie apple. 

Popped the apples in the fridge overnight and tomorrow will be apple pie making day. 
I don't get as much chance to bake as I used to. I do enjoy it when I get the chance though.

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Scholar4Truth

Smoked Ribs and Potato salad. 

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rashore

Beer brats. How I learned it in Wisconsin...

Use mid-ish cheap beer-the buds, millers, PBR's, up to Sam Adams. Skip the super cheap stuff and don't bother with the more crafty or expensive stuff. Coors and Corona are out too. Folks sometimes want to go too cheap or too fancy. Don't.  2 beers per 5 brats.

A medium to large onion- bigger than a baseball, smaller than a softball, yellow is good. You can use white, but skip reds or sweet onions. 1 onion per 5 brats.

Note- you can do Guiness with Vadalia onions if you make a bigger batch of 20 or so brats. And Sam Adams Winter Lager with yellow or white onions is better with bigger batches too.

Toss your uncooked brats, onions, and beer into a nice wide and sort of deep pan. You are poaching/simmering these. If you are cooking a larger batch, you will need to move around the brats in their liquid more often than doing up a smaller one. Simmer low for around an hour- you want your brats to be firm, and the casings very tender but not quite wanting to give. Never allow your beer to boil. Changes the taste and can cook the casings too much and then they can split while on the grill.

Once your brats are cooked, pull them out of the pan and let them sit aside to sort of dry out. You want the casing to become firm again before grilling. Let sit for a few minutes, flip, and let sit a few more. At this point, if you are pre-cooking for grilling another day- let the brats cool then put them in a covered container and pour a fresh beer over them to keep them moist for storage. Twice soaked brats are yummy. Let them drain off a bit before grilling. Otherwise, just fire up the grill and char those brats off a bit before serving.

Condiments are kraut, mustard, and fresh or grilled onions. Maybe some dill pickle action. Ketchup, mayo, sweet pickle relish, or cheese are just wrong, lol.

Sides..

Garlic-rosemary taters. Either use tiny taters, or dice up into inchish chunks. Today I happen to have a pound of red tiny taters.

Drizzle with a couple tablespoons oil, and stir to coat the taters. Add in a couple heavy spoonfulls of wet minced garlic, a goodly sprig of fresh rosemary minced up, a few shakes of black pepper, and a couple pinches salt. Plain or seasoned- if using seasoned, I happen to like Sale Alle Erbe delle Marlunghe. it has rosemary, sage, garlic, and black pepper in it. Cover and toss on the grill a bit early and let cook up for 20-30 min or so to steam cook up.. then uncover, give a stir, and let keep cooking uncovered for a bit depending on how tender they are. Once done, pull them off the grill and cover again to let rest while you char up the brats. Brats are only on the grill for around 5-10 min or so to get their char on.

You can do these big batch too in bigger pans, but keep in mind it can take longer for them too cook up. This pops up pretty regular at cookouts, with folks using 5 pound bags of taters diced up and a cup or two of garlic in big disposable roasting pans.

Gonna heat up a can of baked beans, slice up a tomato or two, and set out a few pickles to go along with it all.

 

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Scholar4Truth

Breakfast. Eggs, Corn Beef Hash, Juice, Grits, Toast and Hash-browns. 

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rashore

Set up scalloped potatoes and ham in the crockpot to cook while doing other... it's just layering potatoes, ham, minced onion, and a goodly sprinkle of flour in several thin layers, then enough milk to just barely see it coming up the sides. Toss the lid on and put on high for 4 hours or so, then down to low to simmer in and set till dinner, another hour or two. I decided to toss in a can of cream of asparagus soup when I turned it from high to low- ended up using a bit too much milk, and the soup adjusts the thickness of the liquid. Good thing I don't make this dish with any salt to begin with, lol. Usually don't add soup or make it in the crockpot either- it's usually the oven and if a tad too moist, just let it steam off a bit uncovered, lol.

Meanwhile... fridge pickled diakon radish. I had gotten a couple nice big radishes for fairly cheap (for around here), enough to fill four pint-and-a-half jars nicely. I usually make a jar at a time and use about half a radish and of course much less brine, but wanted to make enough to take a couple jars to parties coming up. So here's to make 4 jars :)

For the brine:

2 cups rice vinegar- I had about 1-1/2 cups of regular, so topped off with some seasoned.

2 cups water

2 tablespoons table sugar

2 tablespoons pickling salt

heat enough to dissolve the sugar and salt and just simmer to keep hot, but not necessary to bring to a boil

Per jar:

1/2-1 teaspoon pepper flake depending on heat preference- I dry my own peppers, so I use a half to to halves of a pepper- today for the mild was half a smoked Aji Limon, and the hot jars got 2 halves of unsmoked tobago seasoning peppers

1 tablespoon dry minced garlic

1 tablespoon toasted sesame seeds- I like to use white and black

1 inch or so of fresh ginger, sliced- should be around a tablespoon or so-ish

Optional- a few drops or so of soy sauce- I like to darken the spicy jars a bit to help tell them from the mild jars, and just a few drops of soy will do it.

Around 4 pounds or so of diakon radish- you want radishes big enough around to just barely fit in your jar, and enough length of radish to stack up in your jars with about 1/2 inch head clearance.

Bring your brine up to heat while you peel and thinly slice your radish- if you stack up your slices, you can invert your jar and pick up the whole stack at once neatly. If you have tapered end, use that at the top of the jar and pack in.

Drop your per jar spices on your radishes, and pour brine over all- just enough to cover your radishes, about a half inch head clearance.

Cap tightly, give it a good shake, then let cool and pop it into the fridge- a day or two at least, but a week or so to really let all the flavors marry.

 

Made a half dozen jars of pickled asparagus since it's in season and the price was right- I follow Marisa McClellan's recipe from her book Food in Jars. I was unexpectedly out of cider vinegar, so I used about 2 cups white, about 1 cup red wine, and a goodly splash of rum vinegar to round out the 3 cups needed. And since I dehydrate lemons when they are season- I like to use a dehydrated lemon slice on the top of the jar to help keep the asparagus under brine instead of a fresh slice at the bottom of the jar. And I manage to poke 2-3 cloves of garlic instead of 1 into each jar :)

My tail ends of asparagus got chopped up in the food processor and in the dehydrator on leather trays- it can then be used as it, or ground further into powder as needed.

And heh, gonna be cooking rice.. lots of rice. When I was at the market the other day, slow cook wild rice and instant white rice was on sale- so I picked some up. Couple pound bags of brown and white basmati rice were on clearance- the ones that come in burlap tamperproof bags with zipper closures and handles- so now I have restocked my basmati and now have brown, and got a couple free purses, lol. And they had the 20 lb bags of Botan on clearance too- I jumped on that, it's usually rather expensive around here. As I was leaving one of my buddies that works there asked what I was gonna do with the 20 lbs of rice on the bottom of my cart- then was surprised when I told them I had another 8-10 pounds of other kinds of rices in my bags.

I started explaining how different rice for different things, I store bulk broken down into smaller vacuum sealed jars- and that I have other kinds of rice at home too! And this was just restocking and such missing kinds. The wild rice was kind of a rare treat honestly- love the stuff but it's soooo expensive most of the time (one of the most expensive uncooked grains on the shelf) and it's rarely on a decent sale.

 

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Scholar4Truth

Pork Ribs.

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rashore

Tried making crockpot baked beans for the first time in a long time. Cleaning up the food storage and had a bag of home grown cranberry beans that needed eating up. Turned out pretty tasty. They are for a couple lunches/dinners...

Including English Breakfast for dinner tomorrow night. And I wonder, is it still English Breakfast if it has no meat? And the eggs are scrambled instead of fried? I often do baked beans, scrambled or even poached or soft boiled eggs served hot instead of fried, fresh tomato, and pickled mushrooms and call that English Breakfast. It might sound odd, but I often also include a side of creamed spinach with this too.

But then, I'm an American so don't know any better, lol.

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AtlantisRises

Fresh fish! Had a wonderful day on the water yesterday, Caught some lovely Queenfish. Will make a wonderful curry out of it today.

 

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Scholar4Truth

Sloppy Joe.

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Scholar4Truth

Chicken Chili 

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Scholar4Truth

Chicken Fajitas.

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