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What's Cookin' in 2014

d'Kong76 Feb 08 2014 02:20 PM Edited 1 time(s), most recently on Feb 08 2014 08:57 PM

I was shopping today and a lady was holding up two bunches of beets. I love beets, for some reason I only buy them two or three times a year it seems. I always throw the greens out. I dunno, just never thought to do anything with them. These beets had a particularly large amount of greens so I googled. Found this: http://www.sassyradish.com/2012/04/what ... et-greens/ Not sure what I'll do yet. The site looks cool, love the name.

Fman99 Feb 08 2014 07:44 PM Re: What's Cookin' in 2014

Been playing around with roasted vegetables. Bought a head of fresh cauliflower, tossed it with 2 tbl olive oil, salt, pepper and garlic powder, baked it on a cookie sheet at 425 for about 16 minutes. Crisp and flavorful.

John Cougar Lunchbucket Feb 08 2014 10:25 PM Re: What's Cookin' in 2014

We're way into beets here. Wifey always sautees the greens in a wok with garlic, onion & fresh shaved nutmeg. I made some really good chicken wings on the grill for the SuperBowl. Weber.com (the app actually)has some great recipes, this one with a slaw made with mayo & bleu cheeze.

LeiterWagnerFasterStrongr Feb 09 2014 05:40 AM Re: What's Cookin' in 2014

Love beets, but between our having little-to-no counterspace and my being superslow with the knifework AND my usual juggling of the YoungerPooper during dinner prep AND the fact that I'm the one in the house that likes them beyond tolerating them... yeah, unless it's a dinner party or something, beets are usually a no-go. By way of winter comfort foods, though, our from-scratch veggie soups (tomato, kale, potato, carrot, mustard greens, crazy straws, insulation, whatever) have reached a new level of greatness, though-- the "secrets" have been a splash or two of good red wine vinegar and a little cilantro in the last five minutes. Nice depth of flavor to the usual beef stock-and-crushed-tomato bid'ness. Also, had an off-day and was feeling a little Greek this week with the Olympics dawning... tried out a recommended pasticchio recipe, subbing a romano/parm blend for the Greek cheeses. OH, so good.

MFS62 Feb 09 2014 07:37 AM Re: What's Cookin' in 2014

In honor of the Olympics being held in Russia, MMYF is making stuffed cabbage tonight. Later

d'Kong76 Feb 15 2014 10:57 AM Re: What's Cookin' in 2014

Making beet greens with my collard greens recipe. Smelling good here!

d'Kong76 Mar 02 2014 02:33 PM Re: What's Cookin' in 2014

Got a ham butt in the oven! KB bought it yesterday. Haven't made one in a long time. Started reading the label, but quickly stopped.

themetfairy Mar 02 2014 02:59 PM Re: What's Cookin' in 2014

D-Dad is preparing risotto for tonight's dinner.

themetfairy Mar 02 2014 03:50 PM Re: What's Cookin' in 2014

Almost ready to serve - [fimg=540:15qtbrg4]http://farm3.staticflickr.com/2884/12891074154_10af4860af_b.jpg[/fimg:15qtbrg4]

d'Kong76 Mar 02 2014 04:15 PM Re: What's Cookin' in 2014

Looks yummy!

themetfairy Mar 02 2014 04:26 PM Re: What's Cookin' in 2014

It was indeed!

d'Kong76 May 03 2014 05:32 PM Re: What's Cookin' in 2014

It's ALMOST summer ... thunder and then a full 180° rainbow over the end of the street!

Fman99 May 03 2014 07:31 PM Re: What's Cookin' in 2014

We had the same weather up here. I grilled a pork tenderloin from Wegmans, pre-marinated in garlic and fennel, served with mashed potatoes. Delish.

d'Kong76 May 04 2014 12:29 PM Re: What's Cookin' in 2014

Mine was lamb, with a fiery rub that is illegal in three states.

Rockin' Doc May 04 2014 06:07 PM Re: What's Cookin' in 2014

Shrimp and grits w/ andouille sausage. A southern staple and damn tasty.

MFS62 May 04 2014 06:23 PM Re: What's Cookin' in 2014

Rockin' Doc wrote: Shrimp and grits w/ andouille sausage. A southern staple and damn tasty. You got my vote. Later

Ceetar May 05 2014 07:33 AM Re: What's Cookin' in 2014

used the searing burner on my grill for the first time, made some sirloin (protein!) Came out real good, and I didn't burn it or undercook it.

d'Kong76 May 25 2014 10:42 AM Re: What's Cookin' in 2014

I never buy flavored canned tomatoes ... a friend of mine told me to buy a can of Hunts diced tomatoes with red pepper seasoning and cook a chopped yellow onion in it for use with hot dogs. Holy crap, Sabrett's Pushcart Onions can suck it!

MFS62 May 25 2014 12:35 PM Re: What's Cookin' in 2014

Chicken and ribs today. When I went to fill my gas tank, the guy told me that the date on the tank has expired. He said mine is ten years old, and next time I bring it in I'll have to pay $70 to have it "re-certified" or buy a new tank ($47.50 without gas in it). What kind of personal attraction would a ten year old propane tank have to make you want to pay extra money to get it re-certified? Later

Ceetar May 25 2014 06:58 PM Re: What's Cookin' in 2014

MFS62 wrote: Chicken and ribs today. When I went to fill my gas tank, the guy told me that the date on the tank has expired. He said mine is ten years old, and next time I bring it in I'll have to pay $70 to have it "re-certified" or buy a new tank ($47.50 without gas in it). What kind of personal attraction would a ten year old propane tank have to make you want to pay extra money to get it re-certified? Later Is it less money to re-certify than replace? I need a new one, used up almost an entire one this winter and would like to have a second ready to go.

d'Kong76 May 25 2014 07:34 PM Re: What's Cookin' in 2014

Guess things are different place to place. I don't have a propane tank that is "mine" ... I have two that have deposits on them and one empties I go get a another one. Never heard of certified tanks.

Ceetar May 25 2014 08:07 PM Re: What's Cookin' in 2014

Made meatballs and sauce. dinner was parm'd.

MFS62 May 26 2014 08:03 AM Re: What's Cookin' in 2014

Ceetar wrote: MFS62 wrote: Chicken and ribs today. When I went to fill my gas tank, the guy told me that the date on the tank has expired. He said mine is ten years old, and next time I bring it in I'll have to pay $70 to have it "re-certified" or buy a new tank ($47.50 without gas in it). What kind of personal attraction would a ten year old propane tank have to make you want to pay extra money to get it re-certified? Later Is it less money to re-certify than replace? I need a new one, used up almost an entire one this winter and would like to have a second ready to go. The guy up here in Connecticut said more to re-certify ($70 vs $47). The price difference may vary elsewhere, as Kase said. Later

John Cougar Lunchbucket May 27 2014 05:54 AM Re: What's Cookin' in 2014

Grilled all weekend. Did a pork loin with pineapple salsa, a big fat cod, and yesterday, these ribs with a mustard-maple glaze. (also the zuccinni there) #fat

d'Kong76 May 27 2014 09:52 AM Re: What's Cookin' in 2014

Looks good ... I could go for a big fat cod right NOW!!

LeiterWagnerFasterStrongr May 27 2014 09:39 PM Re: What's Cookin' in 2014

Nice porcine action there, Cougs. Between work and one-man-band-ing it with YoungerPooper (BetterHalfer's been spending a lot of time over at my in-laws', following her mom's knee-replacement surgery last week), I've had precious little time to spend on kitchen frippery; my culinary ventures of late have been limited to doing adventurous things in turkey-burger-dom (cilantro-lime today, sriracha-hoisin-scallions-allspice yesterday, miso-lemon-with-ground-pork-mixed-in Saturday for lunch) and various stir-fry/lightly-sauteed veggies on the side.

Fman99 May 28 2014 04:19 AM Re: What's Cookin' in 2014

I have an infrared grill now and I can tell you, it is powerfully easier to cook on compared to the traditional propane. Flame control but you still get the heat from the grill plates and that proper sear. No hot spots, no flare ups. Pricey for the amount of real estate you get, and more cleaning to do, but worth the extra cost/effort. Nothing too fancy -- lots of steaks, sausage, burgers, pre-marinated pork loins and self-marinated chicken (boneless/skinless, though I do alternate between breasts and thighs, which only seems appropriate).

Ceetar May 30 2014 08:43 PM Re: What's Cookin' in 2014

potato salad and rice and beans for tomorrow. wheee.

d'Kong76 May 31 2014 12:54 PM Re: What's Cookin' in 2014

Two of my nif's Mom makes the best potato salad on the planet. No one knows what she does, appropriate portions are monitored at cookouts (no seconds), and no one is allowed to witness the preparation.

Ceetar Jun 02 2014 07:32 AM Re: What's Cookin' in 2014

d'Kong76 wrote: Two of my nif's Mom makes the best potato salad on the planet. No one knows what she does, appropriate portions are monitored at cookouts (no seconds), and no one is allowed to witness the preparation. nif? Potato salad is one of those things that seems hugely subjective. My mother in law makes one most poeple seem to love (she owned a deli in Brooklyn 40 years ago) that I actually made this weekend. I don't particularly like mayo though, so potato salad often skirts that line. I think my idea would have plenty of paprika and cayenne, probably use apple cider vinegar instead of regular. I wonder if I used sour cream and chives instead of mayo? And mixed it with a little bacon grease? Would be like loaded baked potato salad? hmm. speaking of which, my in-laws are celebrating their 50th anniversary in a couple of weeks. They didn't want to go fancy so we're having it in our backyard so I'm gonna step up my baking skills to make a 2-tiered wedding style cake.

batmagadanleadoff Jun 02 2014 10:06 AM Re: What's Cookin' in 2014

If the recipe's so guarded, why doesn't she make the potato salad before she gets to the site?

d'Kong76 Jun 02 2014 10:18 AM Re: What's Cookin' in 2014

Ceetar wrote: nif? non-internet-friend batmagadanleadoff wrote: If the recipe's so guarded, why doesn't she make the potato salad before she gets to the site? I was kinda being silly, no one knows why it's so popular. And yeah, potato salad is highly subjective. KB won't go near anything with mayo in it.

LeiterWagnerFasterStrongr Jun 02 2014 06:57 PM Re: What's Cookin' in 2014

Ceetar wrote: Potato salad is one of those things that seems hugely subjective. My mother in law makes one most poeple seem to love (she owned a deli in Brooklyn 40 years ago) that I actually made this weekend. I don't particularly like mayo though, so potato salad often skirts that line. I think my idea would have plenty of paprika and cayenne, probably use apple cider vinegar instead of regular. I wonder if I used sour cream and chives instead of mayo? And mixed it with a little bacon grease? Would be like loaded baked potato salad? You're going to want to check out/play around with a nice warm Deutscher kartoffelsalat, homes.

d'Kong76 Jun 03 2014 09:26 AM Re: What's Cookin' in 2014

That looks really good!

LeiterWagnerFasterStrongr Jun 03 2014 04:37 PM Re: What's Cookin' in 2014

Never done a German potato salad? Done right, it kicks the living poo out of anything mayo-based.

d'Kong76 Jun 03 2014 07:16 PM Re: What's Cookin' in 2014

Have had variations of it, both warm and cold. That just looked particularly good. I love German food.

LeiterWagnerFasterStrongr Jun 03 2014 09:12 PM Re: What's Cookin' in 2014

Weird side note: I've checked out that recipe a few times, and I only just realized that I know the guy who wrote it-- he's my cousin's college bud's husband. I've attended his barbecues, and eaten his ribs (great, btw).

Ceetar Jun 04 2014 06:54 AM Re: What's Cookin' in 2014

hah. 6 degrees of potato salad? I haven't had much occasion to have the German style though I do generally like it better. My wife's family is all German so it's sorta funny that they use the mayo based version. I think they just kept whatever recipe the people they bought the deli from (this would've been in the early 70s on Flatbush Av) and I have no idea if they were German. Maybe I'll just experiment with a billion different potato salad recipes this summer. d'Kong76 wrote: I love German food. One of the things I really warmed up to as my taste buds changed. Rouladen! or Saurbrauten. Hofbrauhaus, Munich.

Vic Sage Jun 04 2014 09:43 AM Re: What's Cookin' in 2014

I love German food. Every year in the fall, my friend hosts an Oktoberfest dinner party at his home. In addition to being a beer maven (so he only serves the official Oktoberfest Beers: Spaten, Löwenbräu, Augustiner-Bräu, Hofbräu-München, Paulaner and Hacker-Pschorr), he's an excellent cook and he makes quite a spread. For starters, he makes a platter of various delectable wursts on a bed of sauerkraut along with Reibekuchen (shredded potato pancakes) with apple sauce; then he serves Sauerbraten in a deep rich wine gravy, with red cabbage, Zweibelkuchen (a great onion quiche pie), and Spaetzle, as sides. Then he bakes a beautiful German Black Forest chocolate cake with cherries for dessert. It's my favorite meal of the year.

John Cougar Lunchbucket Jun 16 2014 11:38 AM Re: What's Cookin' in 2014

I'm the happy recipient of a new 18.5" weber smoky mountain smoker which I fired up for the first time yesterday. Also junked my old rusty meko. Gonna take some getting used to managing the temps. I got it too hot early and too cold late but managed this recipe only with mesquite and not hickory in about 5 hours. One thing about ribs (and I guess, all meat) is that the quality of the meat and the cut makes a difference: I think my ribs were indifferently assembled at a Key Food commissary, and so I paid for a lot of brisket and flap I didn't really want, and too few ribs, although I threw that stuff in also. Came out fine, and the sauce was great. Grill itself is very nice. Looking forward to tackling lots of giant meaty things this summer.

d'Kong76 Jun 16 2014 12:01 PM Re: What's Cookin' in 2014

Me needs one of them! My birthday is in late August.

LeiterWagnerFasterStrongr Jun 16 2014 07:29 PM Re: What's Cookin' in 2014

I've had a longtime fantasy of making my own lil' smokey, from scratch. Maybe give it a fun shape, like a pig or a school bus. That's some nice product for a first foray, JCL.

Ceetar Jun 16 2014 08:49 PM Re: What's Cookin' in 2014

I'd eat those.