• Start a personal food blog, or, start a community food thread for all.

I always wanted to make... BOOM!

Status
Not open for further replies.
Alright guys and gals, here's a new food thread for us all. One that will kick some of our asses into gear.
 
Post what you plan to cook and have it all worked out (or are working it out), but haven't made it yet. Describe it as you see it, and that will be the inspiration for you too cook it. When you finally do, go ahead and quote it with your masterpiece below. Boom!
 
And to the peanut gallery, feel free to egg us on :P
 
Spicy a must.
 
I will start.
 
There's this Alsation pizza/flatbread called a tarte flambee. I've had it many times. Like a rustic cracker crust pizza. The base is often creme fraiche. The one I want to make is...
Tarte Flambee
Creme fraiche base
Seared bay scallops
A mild nutty melting cheese, fontina or havarti
Fresh dill
Saffron-infused oil drizzle
A tangy hot sauce (or spice up the oil)
 
Click to expand...
I had a craving for stuffed pork chops. When it says stuffed in Acadiana it means stuffed with sausage or the Holy Trinity with garlic added, not breading. I had some running around to do and stopped by Hebert's Specialty Meats but when I got there I saw the stuffed rabbit and had to change the menu. I haven't had rabbit since the last time I had it.
 
100-3258.jpg

100-3263.jpg

 
You have to be careful not to eat the threading string on the belly, you would think they would use thicker string so you can see it, Right? Maybe the thinner string goes through the system better, who knows.
100-3264.jpg

100-3268.jpg

 
I'm roasting it and thought it needed a little fat so it doesn't dry out, Bacon should work fine and who doesn't love bacon?
100-3270.jpg

 
I started it low at 350F for about 50 minutes to heat up the inside and start frying that bacon a bit.
 
Took it out and added the veggies= onions, bells, carrots and tators. Seasoned the veggies with Cavenders and parsley, added some chicken stock and back in the oven set on convection at 425F.
 
100-3274.jpg

Another 30 minutes and it's done and smelling up the house.
 
 
100-3276.jpg

 
 
That's a hind leg quarter hiding under the bacon, the salt is my creation.
100-3279.jpg

 
 
 

Attachments

  • 100_3280.JPG
    100_3280.JPG
    343.7 KB · Views: 92
farmers cheese or something like that-
This was started on Saturday, Nov 3rd.  sitting in the back hall right over the heater vent to keep it all happyhappy warm.  We'll see how it looks in a couple days, drain it in a colander lined with coffee filters, then mix a couple different flavors.
Whole milk- shy half gallon
Kefir- about 3/4 cup
 
IMG_7214.JPG

IMG_7215.JPG

IMG_7216.JPG

IMG_7218.JPG

 
 
 
 
 
hogleg said:
 
 
                                                                         
post-2879-0-16544300-1523247816.jpg
                                                                                       
Click to expand...
 
Forget the fact he's wearing sunny side up eggs.  I just wanna know why the guy with the hairy chest was wearing an underwire bra?   
 
Shrimp and stone ground grits. Love it! HATE, Hate, hate to stand & stir grits for 3 hours. Found an article about how to make them using a pressure cooker. Had to try it. Despite visions of grits on my kitchen ceiling.

They can't believe it, either.

SG2.jpg


The shrimp go for a swim in the gravy.

sg3.jpg


It's what's for dinner! It totally works! Creamy stone ground grits. Fifteen minutes of active cook time.

S+G.jpg
 
Status
Not open for further replies.
Back
Top