What's cooking?

That looks good! shame about the knife tip though, my wife took my Tanaka petty out of the block for the one and only time yesterday and proceeded to drop it edge down on to my stainless steel mug I take to work, nice chip out of the edge, never mind it's only a knife I guess and it gives me an excuse to practice and improve my chip repair skills.

 

Took care of the tip already. Amused really. I guess the Oxo Good grip wasn't handy enough. I've done cola hams years ago. Never root beer. It was surprisingly good. It was not cloyingly sweet. Between the salt in the brine/cure and the sugar in the root beer, the defatted dripping were pretty killer according to my 6 year old daughter.

 

Looks pretty darn good my brother. Yummmmmmmmmm!!!

 

My wife cooked dinner for my daughter- penne with goat cheese and gravlax.

She's pretty full of herself right about now.

 

Sounds great Mike! How did it taste?

 

I served it again tonight with some 48 hour sous vide deckel from a dry aged rib. The beef was fork tender , but everybody at the table prefered the pork with just the pan juices. Surprised it was not overwhelmingly sweet at all. I used a little cure in the the brine as Cheflarge suggested. I will definitely make it again. I have another one yet to give away. This was ideal for slicing, maybe another 1/2 hour to hour for shredding.

 

The rootbeer pork sounds wonderful!

 

Mike, you are way to kind. Looks like you hit it out of the park with the coffee rub, etc. If the wife and kids likey, then daddy likey!!!

 

Pork Short Ribs on top of rice, carrot ginger consomme, topped with apple chutney and cilantro...

 

Is this cooking?


Fluffer nutter

 

A while back there was a thread on foods signature to the area you live. Rick (Pensacola Tiger) posted Grits a YaYa http://www.kitchenknifefora.com/threads/whats-a-signature-food-only-found-in-your-area.1405/

Turns out the recipe is posted on line--http://www.pensacolacelebritychefs.com/recipes/recipes-grits-a-ya-ya.php#null

Finally got around to making some tonite. One change to the recipe--if you look at Rick's photo and at the Fish House's menu, the shrimp has a spice coating, so I tossed mine in some cajun seasoning before cooking.

Darn good stuff. And if you eat it more than twice a year, your arteries will slam shut and you will die. (It has bacon, cream, butter and cheese in it.)

Not restaurant pretty, but it was mighty tasty.

 

That looks tasty Lucretia! Especially since it's a bit chilly outside.

 

definitely; it's even better cooking if you add nutella

 

I'll do that next time. I happen to have a jar on hand.

 

Oh boy, that thise grits like just like my thing. For those cold Hawaiian winter nights The rootbeer pork frightens me a bit - rootbeer is such an American thing, I never warmed up to the taste and it all still sounds too sweet to me.

Stefan

 

Duck breast , black garlic polenta , crispy king brown mushrooms an duck fat roasted figs

 

I am actually drooling looking at this. Sounds and looking amazingly good!

 

So, the girlfriend relayed that she found this great recipe online, but left it at her office. She said it was fairly simple, containing just chicken broth, cheese tortellini, spinach, and cannellini beans. She figured it would taste a bit better with sweet Italian sausage and kale instead of spinach. I added mirepoix while the sausage was rendering, and browned the crap out of it. Next came the kale, quite a bit of garlic, cannellini beans, and chicken stock. Let it simmer for hours, and when it was close to serving, added the cheese tortellini to cook. Great for a chilly day.



Ohh, and this was also the first chance to test out the new range! New toys are soo much fun .

 

That sir is a beautiful piece of kitchen hardware!!! Me I'm making some lasagna for tomorrow. have to start with the pasta! Gotta keep hydrated with all this cranking

 

Looks yummy