Inigima Posted July 2, 2014 Share Posted July 2, 2014 First crack at portobello burgers. http://i.imgur.com/Fos7V73.jpg Link to comment Share on other sites More sharing options...
Nox Irradiata Posted July 3, 2014 Share Posted July 3, 2014 Baby back ribs with sweet honey sauce and garlic green beans. Nom nom nom. Link to comment Share on other sites More sharing options...
Inigima Posted July 4, 2014 Share Posted July 4, 2014 I made burritos. Here is the filling, about halfway through the burrito assembly line (so lots of it is gone). It contains farm-fresh sweet onions and yellow squash, garlic, green bell pepper, minced jalapeño, and black beans. They are seasoned with salt, fresh-ground pepper, chili powder, ground cumin, smoked paprika, ground coriander, and a bit of paprika. I also added cheese and diced tomatoes when I assembled them. http://i.imgur.com/lX3D4bf.jpg Here is a completed burrito. There are ten of them. I ate one and I am freezing the other nine. I also had some leftover filling and decided I was still hungry after I Saran wrapped and freezer bagged the remaining burritos, so I put half of it on a spare hamburger bun (I made 4 portobello burgers and have 8 buns) and ate it as a sandwich. I will likely do that again tomorrow, although mostly these burritos are meant to be grab-and-go lunches for the work week. I charred the flour tortillas a bit in a dry skillet before wrapping. If you do this, be careful not to char too long lest they become too inflexible to wrap and just break and dump the contents of your burrito everywhere. http://i.imgur.com/suCGHMo.jpg Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 4, 2014 Author Share Posted July 4, 2014 Nom, nom, nom! :drool: I've experienced the "browned" tortilla a time or two (or 30) in my life. Benny usually gets those. :) Link to comment Share on other sites More sharing options...
Howdyphillip Posted July 4, 2014 Share Posted July 4, 2014 I made burritos. Here is the filling, about halfway through the burrito assembly line (so lots of it is gone). It contains farm-fresh sweet onions and yellow squash, garlic, green bell pepper, minced jalapeño, and black beans. They are seasoned with salt, fresh-ground pepper, chili powder, ground cumin, smoked paprika, ground coriander, and a bit of paprika. I also added cheese and diced tomatoes when I assembled them. http://i.imgur.com/lX3D4bf.jpg Here is a completed burrito. There are ten of them. I ate one and I am freezing the other nine. I also had some leftover filling and decided I was still hungry after I Saran wrapped and freezer bagged the remaining burritos, so I put half of it on a spare hamburger bun (I made 4 portobello burgers and have 8 buns) and ate it as a sandwich. I will likely do that again tomorrow, although mostly these burritos are meant to be grab-and-go lunches for the work week. I charred the flour tortillas a bit in a dry skillet before wrapping. If you do this, be careful not to char too long lest they become too inflexible to wrap and just break and dump the contents of your burrito everywhere. http://i.imgur.com/suCGHMo.jpg You forgot the cow tongue or at least the face meat. (barbacoa) Link to comment Share on other sites More sharing options...
Inigima Posted July 4, 2014 Share Posted July 4, 2014 You forgot the cow tongue or at least the face meat. (barbacoa) I cook nearly exclusively vegetarian. Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 4, 2014 Author Share Posted July 4, 2014 In honor of the 4th of July, I'm making twice-cooked pork with rice. :drool: Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 5, 2014 Author Share Posted July 5, 2014 We fight for our right to be multi-cultural. Amurika!! Link to comment Share on other sites More sharing options...
Inigima Posted July 5, 2014 Share Posted July 5, 2014 The remaining portobello burgers last night, along with some sauteed zucchini with tarragon. I've had my jar of tarragon for months but I think this is the first time I've used it. It was awesome with the zucchini.http://i.imgur.com/s8GcLy6.jpg Link to comment Share on other sites More sharing options...
Eyelesbarrow Posted July 5, 2014 Share Posted July 5, 2014 Taiwanese crispy salt and pepper pork. I served it over fried rice. http://imgur.com/E04K6zKAnd yes, it is totally crunchable! Link to comment Share on other sites More sharing options...
Nox Irradiata Posted July 5, 2014 Share Posted July 5, 2014 Went out to a Japanese steakhouse (or as my uncle calls it, circus Japanese) last night. Had teppanyaki ribeye, chicken, and shrimp + a blackened ahi appetizer. Delicious. :drool: Link to comment Share on other sites More sharing options...
Deedles Posted July 5, 2014 Share Posted July 5, 2014 Sirloin roast, red onion marmalade, new potatoes and cauliflower. Followed by a salted caramel chocolate tart. Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 5, 2014 Author Share Posted July 5, 2014 The remaining portobello burgers last night, along with some sauteed zucchini with tarragon. I've had my jar of tarragon for months but I think this is the first time I've used it. It was awesome with the zucchini. http://i.imgur.com/s8GcLy6.jpg I always keep tarragon on hand. It's wonderful crumbled up in scrambled eggs. I grow my own and dry it for the winter so I've always got some available. It's also great to season vinegar for salads. Another recipe I've got for barbecue sauce calls for tarragon vinegar. It's the barbecue sauce they use at this place in Cincinnati called Montgomery Inn. I got hooked on the stuff when I used to live there. Link to comment Share on other sites More sharing options...
Elder Sister Posted July 5, 2014 Share Posted July 5, 2014 I just made a killer cherry cobbler. Yummmmm. Link to comment Share on other sites More sharing options...
Inigima Posted July 5, 2014 Share Posted July 5, 2014 I always keep tarragon on hand. It's wonderful crumbled up in scrambled eggs. I grow my own and dry it for the winter so I've always got some available.It's also great to season vinegar for salads. Another recipe I've got for barbecue sauce calls for tarragon vinegar. It's the barbecue sauce they use at this place in Cincinnati called Montgomery Inn. I got hooked on the stuff when I used to live there. Oo I'll try that. I usually put chives in my scrambled eggs. Everything I have ever put chives in has been delicious. It's only been a few things, and there has been no deeper theoretical thought to it than "I bet chives would be good in this." I've always been right so far. Maybe chives are just good in everything. Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 5, 2014 Author Share Posted July 5, 2014 Oo I'll try that. I usually put chives in my scrambled eggs. Everything I have ever put chives in has been delicious. It's only been a few things, and there has been no deeper theoretical thought to it than "I bet chives would be good in this." I've always been right so far. Maybe chives are just good in everything. Heh. I use chives in just about everything too, especially in the spring and summer when they're fresh. I like them so well that I'll use the dried when I don't have fresh. I particularly like them in mac and cheese. Tarragon is a natural accompaniment to chicken too. Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 5, 2014 Author Share Posted July 5, 2014 I just made a killer cherry cobbler. Yummmmm. Cherries! :drool: I made banana nut muffins, but I'd rather have cherry cobbler. :( ETA: I have a recipe for mini amaretto/cherry muffins that calls for a single whole cherry, with stem, planted right in the middle of it. The peaches and nectarines have been particularly good this year. I'd like to make something with them while they're around. Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 6, 2014 Author Share Posted July 6, 2014 Chives in eggs is an outstanding move that should be pursued much more rigorously by our society, In fact, I would fully support government subsidies toward this aim. When I'm feeling particularly decadent, I'll make scrambled eggs with a bit of cream cheese whipped into them, snipped chive, and at the end, slice up some lox into it. Heaven. Really good lox are wunderbar! Link to comment Share on other sites More sharing options...
Fragile Bird Posted July 7, 2014 Share Posted July 7, 2014 Ha ha, Ini, I'm glad to hear you've taken to chives! Rocksniffer is in Maine and was tormenting me with the stories of the chowder house he was going off to, so I made Maritime seafood chowder yesterday: halibut, clams, lobster, mussels, shrimp, scallops, potatoes, cream, half and half, clam juice, onions, celery, thyme, bay leaves, salt and pepper...am I forgetting anything? Had some crab to throw in as well, but the chowdah was thick enough already. And bloody delicious. ETA: I knew I was forgetting something. Bacon. Bacon is necessary. Essential. Link to comment Share on other sites More sharing options...
Nox Irradiata Posted July 7, 2014 Share Posted July 7, 2014 Ha ha, Ini, I'm glad to hear you've taken to chives! Rocksniffer is in Maine and was tormenting me with the stories of the chowder house he was going off to, so I made Maritime seafood chowder yesterday: halibut, clams, lobster, mussels, shrimp, scallops, potatoes, cream, half and half, clam juice, onions, celery, thyme, bay leaves, salt and pepper...am I forgetting anything? Had some crab to throw in as well, but the chowdah was thick enough already. And bloody delicious.Sounds like Sister's Stew. Ser Davos would approve. :cheers: Link to comment Share on other sites More sharing options...
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