We should have a "What are you cooking?" thread. Now we do.

[jkokura]

I should teach you guys my method for KD… That's about as high class cooking as I get these days.

Jacob

[davent]

It's Saturdaaaay!

Ground veal, cubed provolone, minced prosciutto, parsley, romano, egg, bread, milk, salt, pepper and nutmeg...



... atop butterflied flank steak.



Ready for the pot.



Browning...



Oven ready with onions, garlic, vermouth...



... ready, set...



... potatoes braised in chicken stock with garlic and bay, simple steamed beans...



Add in a nice fat Australian Shiraz,  fresh mixed green salad, last summer's garden bounty of stashed rhubarb and raspberries turned into a slice-of-summer-pie... and even a gawd-awful-winters-day can be made tolerable.

Happy eats!
dave

[lars]

I see some odd build potential brewing for the competitions. How about covering a 1590BB in thin-sliced pastrami?
What?

[DutchMF]

It's Saturdaaaay!

Ground veal, cubed provolone, minced prosciutto, parsley, romano, egg, bread, milk, salt, pepper and nutmeg...


... atop butterflied flank steak.


Ready for the pot.


Browning...


Oven ready with onions, garlic, vermouth...


... potatoes braised in chicken stock with garlic and bay, simple steamed beans...


Add in a nice fat Australian Shiraz,  fresh mixed green salad, last summer's garden bounty of stashed rhubarb and raspberries turned into a slice-of-summer-pie... and even a gawd-awful-winters-day can be made tolerable.

Happy eats!
dave

Dave, I don't care what you think, but you're having 2 extra for dinner tonight! That looks sooooooo delicious!

Paul

[davent]

Thanks Paul, my daughter and boyfriend bailed on us so we'd easily have had a place for you and yours... next time you're in the neighbourhood!

dave

[sirbergersworth]

All I have to say is....
.... Breakfast for dinner.
FTW


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[davent]

I love summer! Tomatoes are up shoulder high, peppers loaded with fruit, greens galore for salads, rhubarb pies, life is great!

Wild Leeks


French Breakfast & Easter Egg mix radishes



Sugar Snaps peas, like eating candy!


Basmati Rice with stirfried sugar snaps in soy/chili sauce, grilled strip loin with chanterelles mushrooms


Smoked/grilled half chicken with oven fries and grilled/steamed sugar snaps

bon appetit
dave

[sdlogan9]

This is what I made today. Goat vindaloo.



Usually I make qorma, which is my favorite curry, but this was a nice diversion. Weird to put wine in a curry. Crazy Portuguese!

I'm basically cooking pizza almost all day tomorrow for Lexa's party. We're going to figure out where to put almost 30 people in our little house. With board games.

So who's got something yummy to show off?

Wow that looks amazing!!


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[Jopn]

This is what I made today. Goat vindaloo.

That's going to be a mess to fit in a 1590a

[midwayfair]

Smoked/grilled half chicken with oven fries and grilled/steamed sugar snaps

bon appetit
dave

We grew snap peas in the front yard one year. We didn't grow a lot, just a few plants, so there wasn't a lot of yield. I don't think a single one got cooked. Most of them didn't even make it into the house. We just kept eating them right off the vine.

[davent]

This years pea yield was exceptional, must have been the very cool and way too long spring, single 20 foot row, two large ziploc bags worth from daily pickings made it into the house. Finished producing and ripped out on the weekend so the pole beans can taking over the trellis.

[midwayfair]

Rockfish with lime beurre blanc, spinach, and potatoes au gratin tonight. No pictures, we ate it too fast!

[davent]

As long as the weather holds I'm looking at upwards of 40-50 ripe fruit from one Trinidad Scorpion and one Ghost Pepper (Bhut Jolokia) plant growing in pots in our garden. Is there anyone with first hand experience that can suggest sane ways to put these little napalm bombs into use?

Thanks
dave

[midwayfair]

As long as the weather holds I'm looking at upwards of 40-50 ripe fruit from one Trinidad Scorpion and one Ghost Pepper (Bhut Jolokia) plant growing in pots in our garden. Is there anyone with first hand experience that can suggest sane ways to put these little napalm bombs into use?

Thanks
dave

My parents in law have a little ghost pepper plant on their back porch. Someone gave it to them. They had no idea what it was or how hot the peppers were. Anyway, they tossed a couple into some BBQ sauce. Worked just fine.

I'd say dry what you can (if you can), can the rest. Maybe de-vein the canned ones.

[davent]

Thanks Jon, We've a dehydrater that's mostly used to dry tomatoes for a splash of summer intensity on winter pizzas. Will put it to use drying some of the peppers and look into pickling a bunch, they'd make their way onto winter pizzas as well with the tomatoes. They're looking good out there, slowly ripening up inspite of the untypically cool summer we've had.
dave