What's cooking?

FYI... it turned out pretty awesome.

 

Looks PDG Bri.

 

Looks delicious! Any secrets to reveal?

 

Grilled pork tenderloin tonight. Completely blew it on the weather....nice this AM when I made the marinade....raining sideways when I got home from work. So I took the easy way out with the gas grill

 

Fresh Plum tomatoes,paste, fresh basil, garlic 3 cloves, diced onion, ....you know the standard stuff....except for a splash of Chiante.... almost forgot the ground Buffalo

 

Warning... May cause drooling or licking of computer screen.
This is what my friends have named Redneck Crack:
Wrap 3-4 asparagus spears with bacon. Place on cooling rack above half sheet. Brush a 50/50 mix of toasted sesame oil and garlic olive oil across all. Take a sifter and coat with brown sugar. Sprinkle with toasted sesame seeds. Place in 400 degree oven for 45-60 minutes or until bacon is cooked. Enjoy.

 

That sounds obscenely good.

 

I'm going to email this to myself so I don't forget. Sounds simple enough I could do it.

 

Glacier 51 toothfish ( aka Chilean seabass) leaving the kitchen

 

Nothing beats a good BBQ with a few friends and good beer.
A friend chef of mine hook me up with 5kg sirloin steak so i ask a few friends over to help me eat we only cosumed about 1,5kg so plenty left to make more epic bbq's with

Made a thick glaze for the sirloin and served it with homemade galic bread,halloumi and some green stuff. everything on the grill. i like to keep it simple while i drink my beer

​

 

Looks fantastic Magnus!

 

Happy Saturday Morning (Pacific time). Today I present early morning food porn. 21lbs of amazing pig butt. Dry rubbed over night with Tim's Killer Meat Rub. (Tim would be Tim Wegner - founder of Blade Tech Industries). It's getting ready to head to the commercial Traeger smoker for the day until guests for our co-ed baby shower arrive. It's amazing how many husbands were jumping at the opportunity to come to our baby shower when they found out I was cooking for the entire event. Should be an amazing time. More pictures to come throughout the day. Still have to prepare the bourbon baked beans and flower petal cold pasta salad.

 

mmmm lamb shank after a few hours

 

Smoking and low heat ramp up are done. Time to seal it up and bring the heat up

 

Thats looking good John

Looks rich!

 

Sorry Jay for being late with reply.

Dough:
500g of wheat flour
230g warm water
1 egg yolk
flat tablespoon of butter
1 tea spoon of salt

Stuffing:
1kg potatos
500g curd cheese
2 onions
salt, peper, hot paprika powder


Boil potatos in salted water. Later squeeze them through special machine or just smash them. Mix with curd cheese. It should be like a paste. Dice onion and brown it on fry pan on a drop of oil. Mix everything together, add salt, pepper and hot paprika.

Mix all ingedients for dough, knead it for a while. Later use special roll or bottle to rool it very flat on your counter. Use glass to cut out your base. Put a teaspoon of stuffing on the middle, fold it over and use fork to press and close. You will have a nice shape as I had on the pictures. Then boil them in the salted water with drop of oil. When you put them in to the pan the will go to the bottom but after a while they will be floating on the top. You must boil them 3 minutes from moment when they start to float. I like to brown onion and out in on top of them.

Also you can try to make meat stuffing which is my favourite. Easy way to do that is to make a nice chicken soup from whole chicken and vegetables and then remove bones, skin etc and blend them together. Add one egg, browned onion load of herbs, salt and pepper. If you do to much you can make meatballs from rest of stuffing.

 

Traditional Polish sour dough soup in the sour dough bread. Unfortunately I baked too small bread but it was good anyway.

 

Schanop, love it. Hope you salvaged the eyes? I like to remove the pupil then spoon out the virtuous humor (clear jell inside the eye) and spread on toast or just eat off spoon. It's akin to bone marrow. Like a fishy butter but in a food way.

 

Seared scallops with a miso glaze and watercress.

 

Whelp, gonna make some more sausage come Monday. A good friend will be in the Midwest for a couple memorial services for his partner who recently died, and that seems as good a time as any to break out the stuff again, being that he'll be taking a layover in Cincinnati. Any last minute suggestions? I have the meat in the freezer, and I'll take it out the night before, so it should be semi-frozen when I start, and the grinder is getting a good deep freeze. Is keeping the bowl cold really that important, if sausage is transferred over to the fridge as it gets made?