food S.I.P./Quarantine Cooking

[The Hot Pepper]

Also Jamaican beef patties are pastry dough and sealed. No sogginess. Empanadas and pasties too.

 

[bob65]

Valid point

 

[The_NorthEast_ChileMan]

If y'all are looking for some sports on TV... the Johnsonville Brats Amercan Cornhole Championship is on right now.




True Story....

 
Yea SL, I was noticing ESPNs "fill in" programming recently.>I Didn't Know These Sports Were Televised! I just saw they had Taiwan baseball - Talk about the height of excitement! I've been following Tamachi Bonito's career from afar for so many years - NOW I CAN WATCH HIM LIVE!

 

[salsalady]

I did a meat pasty early in this thread. Regular pie crust sealed up in the half moon shape. I used corned beef, onion, potato, so it didnt have a lot of liquids to leak out.


Thinking of doing a bit of a cook on the meats and onions. Wrap in the puff, bake on a rack.... we'll see how it goes.


Thanks for everyone's inspirations. I freely admit to poaching lots of ideas.

 

[The Hot Pepper]

You could drain the meat and sprinkle in some corn starch and give it a good stir.

 

[salsalady]

Hmmm that's an idea. Not sure if it's right for this. But I will keep that option in mind when cooking.

 

[salsalady]

Wow, note to self, "dont go onto faceplant." I don't know how to manage FP. I posted a reply to something that showed up on my feed from someone I dont think I friended, but somehow I'm seeing their posts....and I opinionated.....

Now I have to find that post and prolly delete it....






That's why I just hang out in THP.....

Dpsy is a thang......

 

[salsalady]

Friday evening quick dinner. Grilled cheese with Bacon!

 

[The_NorthEast_ChileMan]

Wow, note to self, "dont go onto faceplant." I don't know how to manage FP. I posted a reply to something that showed up on my feed from someone I dont think I friended, but somehow I'm seeing their posts....and I opinionated.....

Now I have to find that post and prolly delete it....


My wife uses faceplant - I steer clear.....



That's why I just hang out in THP..... BINGO!

Dpsy is a thang......

 

[salsalady]

Halibut and Pilaf

It was a good thing I started this at 2pm for a 6:00 dinner. This Potlatch Pilaf is from a local grain farmer that grows heirloom and ancient grains. I like to saute the mix in butter ale Rice-a-Roni style. A bit of butter, cook it stirring often until it has a nice toasty taste.

I followed package directions for the amount of water, this is what it looked like after 40 minutes.

Okay, dump it out into a fry pan and let it simmer....and simmer....and simmer...for something like a hour and a half.

Finally!

The halibut

Cast iron with olive oil, garlic, sea salt, lemon

Set the fish aside to make a lemon caper sauce in the cast iron

Well, THAT didn't turn out! In the bin.

Take 2-

That's more like it.

Note to self...check for bones.

 

[salsalady]

Wow, note to self, "dont go onto faceplant." I don't know how to manage FP. I posted a reply to something that showed up on my feed from someone I dont think I friended, but somehow I'm seeing their posts....and I opinionated.....

Now I have to find that post and prolly delete it....


My wife uses faceplant - I steer clear.....



That's why I just hang out in THP..... BINGO!

Dpsy is a thang......

I did find and delete it.

 

[salsalady]

Breakfast omelet

The last couple pieces of that 3 pounds of bacon cooked last weekend, lightly sauteed with a bit of fine diced red onion. Add the bacon and onion to the eggzees.



Sharp cheddar, garnish with tomatoes ( on top at the end cuz I dont like mushy tomatoes cooked in the omelet with the cheese [or cooked on a pizza]....but I love marinara... )
With a dash of black garlic chipotle hot sauce

 

[keybrdkid]

had to get rid of a defrosted turkey, so it became:
 

 

 

[salsalady]

Turkey dinner with gravy.....Mmmmmmm.....nice!


Pooched puff pastry rolls. Thanks bob65!

Beef and ground pork. Split for 2 cooks. One is these sausage rolls, the other was some casserole something that would of qualified for the Drunken Chef thread if I'd taken pics!

Beef and pork, onion, Johnny's, mrs Dash, pepper, some LO pilaf.

1 package/ 2 sheets puff pastry, cut in half.

4 rolls, bake at 410F. Mine didnt have much grease leaking out. It may have been the meat mix or the rice pilaf might of soaked some of it up.

Half baked, I turned the rolls a couple times to get it perfectly golden all around.

For some weird reason, I cant get the half baked picture to post here.


Spicy steak sauce, Win!!!!John loved this!

 

[texas blues]

The puff pastry sausage rolls.
 
 
Jeez Louise.
 
I would do this for that plate.
 
 
https://www.youtube.com/watch?v=3oesSyvh76g

 

[salsalady]

We were in Omak WA on Friday and stopped into the Safeway store for a grocery shop.  Safeway has always been high on their meat prices but Holy Sh!TE!!!  $19.95 per pound for some kind of t-bone or porterhouse steak!  WOW!!!!! 
 
I was happy to see their hot sauce collection contained several sauces I recognized from smaller and local companies.  I was in a hurry, didn't snap a picture of the whole collection, but I did grab 3.
 
I've not tried any Yellowbird, but they have some good reviews.  Safeway had 3-4 of their sauces.  There were 3 DANK sauces (oregon) and I think 3 Friendly Fire (seattle).
 

 
Nothing exciting in the food cooking department lately. More cheese omlets with Friendly Fire and Yellowbird Serrano hot sauces, spaghetti, the occasional small plate of microwave nachos. 
 
 
OH!  When in Omak, we went to a restaurant called The Breadline.  Been around forever, they make their own bread and do most everything in house.  Ordered a Reuben, this was how the meat was cut...

 
Really??? 
 

 

[texas blues]

Omak.
 
I've been through but never stopped.
 
That corn beef.
 
To be fair.
 
The flat can be perfect.
 
But the point grain can go ever which way.
 
In light of 'thangs goin' on.
 
I wouldn't smack them too hard.
 
Did it taste good?
 
Small town American joints need us now.
 
 
 
The YellowBird.
 
I've tried all their sauces.
 
But there are no bottles in my pantry.
 
So theres that.
 
 
Love the one you're with.

 

[The Hot Pepper]

Pretty sure Yellowbird is national now. But yeah. You'd never see meat cut like that at Katz's deli. Was JayT the butcher?

 

[texas blues]

Pretty sure Yellowbird is national now. But yeah. You'd never see meat cut like that at Katz's deli. Was JayT the butcher?

 
I wanted to be liking YB.
 
But to me they are just meh.
 
 
As per Katz'.
 
I 'member prodding you to post a Katz's reuben.
 
Several years ago.
 
But noooooooo!
 
For the love of sweet baby Jesus.
 
Please show us some love.
 
And it doesn't have to be Katz's.
 
Your local mom and pop deli reuben will do.
 
 
Love the neighborhood you're with.

 

[salsalady]

Inspired by a new post for a peri peri skillet, a quick scrounge in the fridge produced enough ingredients to give some peri peri sauce a try.

Dry cast iron pan on medium high, char the red bell, red onion, garlic, and hot peppers (Fresno and unknown thai-type)

Used the meat press to get an even char.

Food processor it with 2 tbsp lemon juice and 1/4 cup balsamic. Sauce pan with 2 bay leaves, 3/4 tsp each salt, pepper, oregano, paprika. Simmer until all happy.

Remove bay leaves. Food processor again, drizzle in 1/4 cup evoo.

Figure to marinate some chicken tender strips then grill. Or??? Other suggestions???