Who's making what today?

[cjwils3]

Originally Posted by PSM

Heinz CANNED baked beans!

Even Roger Daltrey knows Heinz Baked Beans are the best! Well, at least on his side of the Atlantic that is. I'd say I've tasted better at various barbecue joints in the Southeast (especially on Beale Street!).

[PSM]

Originally Posted by cjwils3

Even Roger Daltrey knows Heinz Baked Beans are the best! Well, at least on his side of the Atlantic that is. I'd say I've tasted better at various barbecue joints in the Southeast (especially on Beale Street!).

You clearly didn't search this forum for baked bean recipes!

Pat

[cjwils3]

Originally Posted by PSM

You clearly didn't search this forum for baked bean recipes!

Pat

Unfortunately not, but you've now given me something to look over!

[cbtengr]

Just finished a bundt cake, most of it came out of the pan, followed directions and never had an issue with one before. It had lots of chocalate chips in it and I think perhaps the cake needed more than the suggested 10 minutes of cooling off prior to flopping it on the platter. Anyways thats what I am making amd like my cake I'm sticking to that story.

[PSM]

TS's ribs. I've done the wings before, but this is the first time for the ribs. Good day for, too. It's 95° outside (87° inside) and we're still 2 weeks from getting the a/c installed. But, the ribs are cozy in their 180° oven.

Pat

[Rob_Frey]

A chocolate cake with chocolate frosting.

Learned this one from a Chinese gal that was my supervisor when I worked at the community college some years back.

Egg Flower Soup (3 servings):

1 can cream corn
1 can water
bring these to boil
crack and add two eggs
stir it pretty good, be sure to break up the yolk
add some soy sauce (1/2 tbsp or so)
serve into bowls
add chopped/sliced green onion

The fruit salad on the side is cut up: mango, papaya, and strawberry. Have plenty left over for breakfast tomorrow.

I used a patato peeler for the first time to skin the mango and papaya, it worked great; much better than a knife that I used to use to do the job.

egg flower soup.jpg

[Michelle]

Trying to get the teenager to eat more fish. We are all about high quality protein in this house, especially since he heads out to Fort Sill in a few months for Basic.

On Mother's Day I received a beautiful set of new Calphalon cookware. For the first time ever I have cookware not from Target. Gloves are *off* now.

The other night I made Parmesan-crusted rainbow trout filets, in a lemon garlic butter, Garnished with raw-sugar and butter candied lemon slices. Beer-batter okra fingers and steamed jasmine rice on the side.

Yeah, the okra was not on the "healthy" list, but the boys are from the South, and I have to pick and choose my battles when it comes to the menu.

I swear the kid that *hates fish* ate 2lbs of trout that night.

Success.

m1

[Badger52]

Originally Posted by Sarski

Learned this one from a Chinese gal that was my supervisor when I worked at the community college some years back.

Egg Flower Soup (3 servings):

Thanks, like that one alot. I'll pass that to #2 single-dad who is exploring ways to get munchkins to eat good stuff (or at all). Around here you can do almost anything "hearty" and if alternated with something on the side that freshens the mouth with a contrasting explosion (like your fruit selection) it goes over very well.

Michelle: Nice - drive on & exploit your powers.

[Air.177]

Pork belly cut in half, 1/2 braised in: chicken stock, red wine, onion, garlic, sweet chili sauce, red pepper flakes. 1/2 rolled with Nutella, apple butter, 5 spice, chili powder, chipotle powder, red pepper flakes, cumin inside. Both skin sides crosshatched and rubbed with cinnamon, chipotle, cumin, 5 spice then seared.*
New potatoes boiled in braising liquid
Brussel sprouts baked with jowel bacon, butter fried bluegill/perch fillets with sweet chili sauce.*

The nutella mixture came out of the "swiss pig roll" while it was baking so if i do it again I'll wrap it better and use less filling. Other than that, pork fat rules. A mix of 1/3 apple butter, 2/3 nutella with chinese five spice, chipotle powder, and chili powder is pretty much like crack and i'm thinking may do some brownies iced with this and sprinkled with some super crispy jowel bacon. Also, you can fillet bluegill with a yarborough knife also in case anyone was wondering.


Good times,
Blake

[Dusty]

Pork loin from a feral hog skinned and processed with a Barbarian-built knife; sprinkle the top with teryaki sauce, wrap in foil and roast on 350 for 50 minutes (2 pounds of meat), pull back the top layer of foil and roast for 15 more minutes.

Sides are sweet potatoes, collards "killed" with pig grease, cornbread, and maybe some of Team Sergeants' non-Taco Bell Empanadas. (I don't wanna have to drive 17 miles to the store.)

[greenberetTFS]

Originally Posted by Dusty

Pork loin from a feral hog skinned and processed with a Barbarian-built knife; sprinkle the top with teryaki sauce, wrap in foil and roast on 350 for 50 minutes (2 pounds of meat), pull back the top layer of foil and roast for 15 more minutes.

Sides are sweet potatoes, collards "killed" with pig grease, cornbread, and maybe some of Team Sergeants' non-Taco Bell Empanadas. (I don't wanna have to drive 17 miles to the store.)

Sounds good Dusty,anytime you feel like sharing I'll send you my address........

Big Teddy

[mark46th]

Dusty- That sounds great- Here's my sauce/marinade for wild pork loin:
1 Cup soy sauce
2 Tbs minced fresh garlic
1 Tbs minced fresh ginger
1 tsp dried red pepper flakes
1 Tbs chili oil
1 tsp sesame oil
Juice from 1/2 lemon
1 tsp lemon zest
2 chopped scallions
Sesame seeds
Mix all the ingredients except sesame seeds and scallions in a large bowl. I use a tenderizer on the loin so the marinade penetrates deeper. Soak loin for about 2 hours . Cook it just like you said. The last 15-20 minutes, I remove the foil completely to crisp up the loin. Take it off the grill, let stand for 15-30 minutes, slice into 1/4" slices, sprinkle with sesame seeds and scallions and serve.

[greenberetTFS]

Is that cook book ever going to come out?.........I think "Christ" will return before it does....I know,I know,we're still looking for pictures.........

Big Teddy

Every year I make the potato salad for many of the summer holidays. We are meeting at my dads house Sunday to grill and celebrate, and honor the memory of those who served and are no longer with us.

I never do store bought potato salad, that stuff has around 40 ingredients in it. Mine has 9 (this year 8 because I forgot to buy extra dill)

Potatos (this year I am using golden. I have used red, russet, and my favorite butter)
Red onion
Celery
Dill Relish
Mayo
Mustard
Salt
Pepper
and extra dill (usually)

5 lbs bag potatos...the first couple years I would do a 10 lbs bag...we had leftovers for what seemed like months.

Now here is the secret to great potato salad:

After you boil and drain the water from the potatos, stick them in the fridge for a couple hours, then mix it all together. It will be creamy and you will use less mayonnaise. If you mix it hot the mayo cooks into the potatos.

Another thing you might want to try is cauliflower. I have never made it with cauliflower before, but my aunt makes it this way, and it is great! The raw cauliflower adds a nice crunch, when mixed into the salad.

I know it is just potato salad, but I'll post a pic of it later.