What are You Cooking? - September 2020
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Smoked Paprika Chicken, Chorizo, Tomato bake. From fridge to plate in 25 minutes and leaves you feeling like you can only roll away from the table. ?
C'mon, pictures! Pipe and food pictures. How else can I live vicariously thru you guys? ?
Smokin a pork butt for pulled pork samitches. 
It’s not much to look at (proper autumn winter warmer dinner) but as requested. Chicken Chorizo concoction with home made apple and blackberry pie (with custard, of course) for pudding.
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Homemade Bigoli pasta, Pecorino Romano & Parmigiano Reggiano cheeses, Extra-Virgin Olive Oil, black pepper, & starchy pasta water.
Homemade Bigoli pasta, Pecorino Romano & Parmigiano Reggiano cheeses, Extra-Virgin Olive Oil, black pepper, & starchy pasta water.
Been on a ramen kick, perfect for this weather. Both totally made from scratch except the noodles. First is a Shoyu ramen with chasu, nitmago, nori, menma , pork belly and naruto. Second is spicy miso, with bean sprouts, nori, nitmago, chasu, enoki mushrooms, menma, scallions.
Damn! That stuff looks good!
Me? I did throw together a killer potato soup yesterday on the fly. It was even better today.
Me? I did throw together a killer potato soup yesterday on the fly. It was even better today.
Smoking a pork shoulder. Aged vinegar sauce and coleslaw. Eastern Carolina BBQ. Paired with fried okra and sweet iced tea. Nothing could be finer....
Today Moose Shepherds Pie mini tarts for a party, tomorrow Moose shank Osso Bucco.
"MOOSE RIBS!!!!"
A trifle overdone perhaps?
I like my meat the dark side of pink.
Regards,
Jay.?
A trifle overdone perhaps?
I like my meat the dark side of pink.
Regards,
Jay.?
Moose ribs (like many types of wild game ribs) must be braised for several hours before being grilled to become tender enough to eat. They won’t be pink if they are enjoyable. But once they get to that point they fall off the bone and become quite delicious.
I’m a medium rare guy myself, but with game ribs its just not an option. I think the color you are seeing is just the bbq sauce anyway.
App was breaded moose heart strips with garlic cream sauce on fried polenta discs, main course was moose shank Osso Bucco. As you can see, the Osso Bucco was damn fine. Life is good.
Made Pho for the second time tonight. Cooked the broth all afternoon, and it paid off. Some damn good soup 
Interested to hear how you got smoked chicken from fridge to plate in 25 minutes...
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