My Mom said she wanted hamburgers tonight, but she doesn’t have a grill so my wife and I invited her over. I had good intentions of taking progress photos, but only ended up taking before pictures. Once it was ready we dug in. I made the burgers on the BGE and made baked sweet potato fries from fresh sweet potatoes. It all turned out very good. Sorry for no after pictures.

Tonight it's grilled chicken breast burgers (with Cajon spices) and grilled ears of corn.

quote:

Originally posted by konata88:
mapo tofu above looks good. i bought ingredients to make the same. similar ingredients as listed but i prefer ground beef over pork. i caramelize onions with negi first. then garlic. then add browned ground beef without the fat and akku. then the rest of the mapo ingredients and simmer for a long time - tofu releases its water and absorbs the sauce. some goma abura at the end of cooking for a little depth.

tonight was foil wrapped chilean sea bass. filet with sugar, soy sauce, mirin, sake, ginger and scallions. wrapped in foil and baked. tender, bass taste with hints of sugar and salt and a slight ginger kick.

Thanks. Knew I forgot something. We did add sesame oil (gomabura) at the end. We use pork, as that's the way my wife prefers. Agree about removing the akku (scum) with beef. We did simmer for a good while. It was spicy.

The bass sounds very good with the ginger

quote:

Originally posted by ARman:
Southern fried catfish. Red beans and rice, sauteed mixed greens, corn bread, and home fries.

Breading for catfish. 60% all purpose flour, 40% corn meal, salt and pepper, powder garlic and onion, chipotle powder, and other herbs and spices.

Beaten egg with a dash of hot sauce to dredge catfish filet. Coat in breading mixture and fry 3 to 5 minutes.

Serve with hot sauce, mustard, tartar sauce.

ARman

Sir!

Photos, please!

Yer killing me here

Grilled marinated pork chops, fried potatoes and veggies.

Tonight will be hickory smoked baby back ribs, with macaroni salad, pita bread, and steamed Asian veggies with a mayo/horseradish/Worcestershire sauce dressing. Of course, Strawberry ice cream for dessert.

Dinner here tonight was medium rare nondescript chuck steak my wife picked up in desperation, with sauteed mushrooms, a side of cabbage fried with bacon, some sliced tomatoes, and baked onion. Sorry to say my cooking isn't particularly photogenic, so I've refrained from showing it here.

As a service to the forum, however, I want to call your attention to the baked onion. I found the recipe online (https://skillet.lifehacker.com/behold-the-simple-comfort-of-a-butter-baked-onion-1842794181) and I can't recommend it more highly. A sweet onion baked with butter and bullion for an hour or so is so tender and tasty I can hardly believe it. Try it, you'll like it!

Neighbor brought us over a couple of Dungeness crab they caught today in the bay. Melted butter and an ice cold beer. Nothing better!

Smoking a chuck roast. Got a late start and it's not done yet.

A nice thick NY strip steak coming to room temperature. A white vice red wine by request.



Getting a char on in one of our Stargazer cast iron pans



Plated with steamed sides.

Looks delicious, Bob!

How was the wine?

quote:

Originally posted by ersatzknarf:
Looks delicious, Bob!

How was the wine?

Frank,
Normally Moscato is quite sweet. Not this one. Very nicely balanced; deemed semi-sweet. Served at room temperature too rather than chilled. Much prefer this to dry overly bubbly champagnes. We'll be looking for this Italian brand in the future.

This message has been edited. Last edited by: bald1,

Homemade buttermilk biscuits with jelly or honey, scrambled eggs and sausage links. Kids wanted breakfast for dinner and I delivered. Wife was pretty happy with it too.

I just nuked a Marie Callendar's spaghetti and meat sauce dinner. It was actually pretty good -- about like what I get in a restaurant, with a good ratio of meat sauce and spaghetti. I will buy more of them. (It doesn't have cheese on it, which is good -- I don't eat cheese.)

flashguy

quote:

Originally posted by flashguy:
I just nuked a Marie Callendar's spaghetti and meat sauce dinner. It was actually pretty good -- about like what I get in a restaurant, with a good ratio of meat sauce and spaghetti. I will buy more of them. (It doesn't have cheese on it, which is good -- I don't eat cheese.)

flashguy

I like them as well occasionally. Unlike you however, I add a good amount of Parmesan cheese to it.

Jim

Last night's dinner, spatchcock chicken, fried chickpeas, and green beans (with bacon).

Tonight, hommade chicken noodle soup with the leftovers.

I made a Korean inspired dish that called for pork (like pork shoulder - something that would be tender upon simmering). So, I used about 1 pound of high grade pork belly, 1/2 pound of pork butt, and simmered with daikon, soy sauce, sugar, garlic, korean chili powder.

I rendered the pork belly first. It looked GORGEOUS and should have just stopped there. Mistake #1.

Mistake #2: I used a pressure cooker to cut down the simmer time. The 1" cubes of pork belly and pork basically disintegrated into the stew. No tasty chunks of pork belly.....

The taste came out good overall. Went well over white rice. But next time, I'll just simmer; or cut down the pressure cooker time (30 minutes was way too much).

quote:

Originally posted by Skins2881:
Last night's dinner, spatchcock chicken, fried chickpeas, and green beans (with bacon).

Tonight, hommade chicken noodle soup with the leftovers.

That looks delicious.

quote:

Originally posted by konata88:


That looks delicious.

It was, I forgot how much I love fried Chickpeas, made them twice in the last three days, such a yummy side. Also, I'm only cooking chickens spatchcocked from now on, a method I learned here on the forum.

quote:

Originally posted by Skins2881:
I forgot how much I love fried Chickpeas, made them twice in the last three days, such a yummy side.

Got a Cosori air fryer inbound and one of the first projects is to make crispy seasoned chickpeas!
https://www.myforkinglife.com/...air-fryer-chickpeas/