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Author Topic: What's Cookin'  (Read 73419 times)

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Offline The15thMember

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Re: What's Cookin'
« Reply #120 on: July 06, 2022, 05:43:47 pm »
Quote from: .30WCF on July 05, 2022, 10:14:49 pm
The 4th was steak, home made scalloped potatoes, corn and the last of the squash. The steak got away from her and just a tad over done, but it was great.











Looks amazing!  Big steaks are hard.  We basically only do steak tips now because my mom gets stressed out about grilling them, and the steak tips come out perfect every time. 

Here was our July 4th spread: Homemade corn dogs, fries, and pea salad.

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Offline iddee

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Re: What's Cookin'
« Reply #121 on: July 07, 2022, 02:52:10 pm »
Yep. With a steak, you just wave it in front of the stove. If it actually feels the heat, it'd over done. :yes: :yes:
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Offline Jen

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Re: What's Cookin'
« Reply #122 on: July 07, 2022, 07:29:09 pm »
"Yep. With a steak, you just wave it in front of the stove. If it actually feels the heat, it'd over done. :yes: :yes:"

 :D

I love locally grown steak at medium rare ~


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Offline The15thMember

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Re: What's Cookin'
« Reply #123 on: July 30, 2022, 07:54:19 pm »
All right, after a brief sabbatical, I'm back in the game!  ;D  We had sausage sandwiches tonight with fresh garden basil. 


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Offline The15thMember

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Re: What's Cookin'
« Reply #124 on: August 06, 2022, 05:15:49 pm »
Here's a smattering of food from this week.  I took a bunch of pictures but didn't have time to post them until now. 

BBQ rabbit, noodle mix, and pineapple salsa.


We usually freeze dry our surplus goats milk, but we can't right now because the freeze dryer keeps tripping the circuit breaker, and our handyman had one of his guys get COVID, so it's a two week wait until he can come out to put in a circuit for it.  As a result my sister was making lots of dairy products this week to use up the extra milk.  She has tried several times to make yogurt, but it always comes out way too runny.  She tried a new technique this week, and it finally worked, and it is delicious!  It's better than any store bought yogurt.  She sweetened it with my honey. 


She also made raspberry sherbet with our ice cream maker, and we topped it with some leftover sugared peaches. 


My mom also made a sunflower cake with an unopened package of Peeps we had left over from Easter.

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Offline .30WCF

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What's Cookin'
« Reply #125 on: August 15, 2022, 11:13:19 pm »
A few weeks ago we were doing some work in Leavenworth Ks. Slow rolled some chicken, scalloped potatoes on the grill, stove top stuffing and deli pasta salad. There may have been pie for dessert.










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« Last Edit: August 15, 2022, 11:14:32 pm by .30WCF »
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Offline The15thMember

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Re: What's Cookin'
« Reply #126 on: August 19, 2022, 10:13:18 am »
Breakfast pull-aparts, hash brown patties, and Bakersdozen fruit salad.  :)


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Offline .30WCF

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Re: What's Cookin'
« Reply #127 on: August 20, 2022, 06:09:07 pm »
Sunday Roast
Sear on all sides.




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Offline The15thMember

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Re: What's Cookin'
« Reply #128 on: August 31, 2022, 07:55:13 pm »
After a day at the lake, we got pizza from one of our local pizza places. 








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Offline .30WCF

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What's Cookin'
« Reply #129 on: September 02, 2022, 10:36:10 pm »
Par-cooked red onion, tomatoes, garlic, yellow squash, zucchini, red peppers and yellow peppers so they wouldnt still be too crunchy when the shrimp was cooked. 

Shrimp kabobs, deviled crab, lobster tail and potatoes.

I like to boil small potatoes with a cup of salt in the water. Quickly and completely drain the pot, and a crust of salt residue will form on the potatoes when the remaining dampness evaporates. Top with some butter for the win.















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« Last Edit: September 02, 2022, 11:31:28 pm by .30WCF »
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Offline The15thMember

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Re: What's Cookin'
« Reply #130 on: September 02, 2022, 11:53:31 pm »
Quote from: .30WCF on September 02, 2022, 10:36:10 pm
Par-cooked red onion, tomatoes, garlic, yellow squash, zucchini, red peppers and yellow peppers so they wouldnt still be too crunchy when the shrimp was cooked. 

Shrimp kabobs, deviled crab, lobster tail and potatoes.

I like to boil small potatoes with a cup of salt in the water. Quickly and completely drain the pot, and a crust of salt residue will form on the potatoes when the remaining dampness evaporates. Top with some butter for the win.















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Is it even legal to each that much different seafood in one meal?!  My mind is blown.  :o  Also, that way of cooking potatoes is GENIUS!  I'm passing that one along to my chef, uh, I mean mom.  :-[  :D
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Offline .30WCF

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What's Cookin'
« Reply #131 on: September 03, 2022, 12:37:23 am »
Quote from: The15thMember on September 02, 2022, 11:53:31 pm
Quote from: .30WCF on September 02, 2022, 10:36:10 pm
Par-cooked red onion, tomatoes, garlic, yellow squash, zucchini, red peppers and yellow peppers so they wouldnt still be too crunchy when the shrimp was cooked. 

Shrimp kabobs, deviled crab, lobster tail and potatoes.

I like to boil small potatoes with a cup of salt in the water. Quickly and completely drain the pot, and a crust of salt residue will form on the potatoes when the remaining dampness evaporates. Top with some butter for the win.















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Is it even legal to each that much different seafood in one meal?!  My mind is blown.  :o  Also, that way of cooking potatoes is GENIUS!  I'm passing that one along to my chef, uh, I mean mom.  :-[  :D
Get the tiny red skin potatoes. About 1 inch or 1-1/2 inches in diameter. Place a tab of butter on top. Once it melts, I roll a potato around in the meted butter in the plate and pop the whole potato in one bite.


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« Last Edit: September 03, 2022, 12:52:17 am by .30WCF »
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Offline .30WCF

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What's Cookin'
« Reply #132 on: September 03, 2022, 12:58:21 am »
Quote from: The15thMember on September 02, 2022, 11:53:31 pm
Is it even legal to each that much different seafood in one meal?!  My mind is blown.
[/quote]
You should see me at Capt. George’s in Va. Beach or Benjamin’s in North Myrtle. All you can eat crab legs!!!


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« Last Edit: September 03, 2022, 12:58:46 am by .30WCF »
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Offline .30WCF

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What's Cookin'
« Reply #133 on: September 17, 2022, 06:26:03 pm »
Persimmon pudding
Firm enough to hold, but plenty jelly in the middle.










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« Last Edit: September 17, 2022, 06:26:32 pm by .30WCF »
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Offline .30WCF

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Re: What's Cookin'
« Reply #134 on: September 24, 2022, 05:43:51 pm »
My grandmother’s recipe for Molasses Crumb Pie. It takes about 45-50 minutes in my oven. If the pie is moist and gummy in the middle it’s right, if it’s cake like, you baked it too long.

















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Offline The15thMember

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Re: What's Cookin'
« Reply #135 on: September 29, 2022, 07:02:55 pm »
Tonight Dad grilled up the last of the trout we caught over the summer, and Mom made saucy corn and noodles for sides.


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Offline The15thMember

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Re: What's Cookin'
« Reply #136 on: October 01, 2022, 07:47:13 pm »
Tonight we had Crock Pot pork steaks with mushrooms, homegrown potatoes, and homemade fried apples. 


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Offline The15thMember

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Re: What's Cookin'
« Reply #137 on: October 05, 2022, 07:36:11 pm »
A new recipe tonight: honey and soy sauce rabbit.  Served over fried rice with Asian veggie medley.  It was delicious!


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Offline The15thMember

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Re: What's Cookin'
« Reply #138 on: October 22, 2022, 07:20:36 pm »
Does anyone have a good recipe for Carolina BBQ sauce?  I'm really looking at @.30WCF here, but I'll take anyone's answer.  We got some local barbeque today, and the sauce was really good, and it's something we'd like to have on our own pork, but every recipe we've tried so far is either too liquidy or tastes like only ACV. 
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Offline Jen

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Re: What's Cookin'
« Reply #139 on: October 23, 2022, 01:00:55 pm »
What is ACV?
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