What are you MAKING today?

SO...what flavor IS it?

 

Blue Moon flavor. I thought that was clear.

It's hard to explain. https://www.foodandwine.com/desserts/frozen-desserts/ice-cream/cult-of-blue-moon-ice-cream

The recipe I made (and it tastes pretty close to what I remember it tasting like) has vanilla extract, lemon extract, cardamon, and k-lime leaf in it.

 

I guess it kinda tastes like the marshmallows from Lucky Charms, but better.

 

I made Beef Lo Mein today and it was awesome!

I found the recipe here and doubled it.

https://omnivorescookbook.com/beef-lo-mein/

 

This time of year is sure a lot of work. We’ve probably put up over 400 pears, between pear butter, sauce, halves, chunks and the dehydrator.
Tonight we had grilled green tomatoes, grilled beets, grilled potatoes, grilled pears and hamburgers!

 

Worst thing about Chicken Alfredo is that it goes cold so fast. This recipe seemed to fix that.

Chicken Alfredo Pasta Bake



https://www.pumpkinnspice.com/chicken-alfredo-pasta-bake/

 

Making babies! Oh! Wait! I'm already neutered so that's out.

How about some wings instead!

 

I made big double chocolate, chocolate chip cookies today too.

 

Damn I wish I could have a couple!

 

If you were closer, you could!

 

If I make some this winter (I probably will), I'll see about vacuum sealing a couple and sending them off to you.

 

That’ll be awesome!

 

I made "Eggroll in a Bowl." It was okay but I really missed the fried wrapping.

 

That's because the fried part of any meal is the best part of the meal.

 

I tried to convince myself that it wasn't, but I was wrong.

 

Well, not today, but last weekend I smoked my own bacon. Got a 9lbs pork belly from Costco, cured it, and smoked it. Came out money!

First was a small test piece, than the rest went on. BLTs this morning were awesome!

 

Nothing better than home cured bacon

 

Chinese American Beef & Broccoli Stir Fry with Oyster Sauce. It's a winner. Recipe link -
https://www.seriouseats.com/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe

 

Looks delicious! Any particular brand of fish and oyster sauce that you use?

 

Thank you! I just grab what I can find - the brand I used this time was Polar.

 

Garlic Steaks tonight. Another keeper. The recipe is from Cooks Country - it's below the pic.



Garlic Steaks
Steaks
¼ cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon kosher salt, divided
1 ½ teaspoons pepper, divided
2 (1-pound) boneless strip steaks 1½ inches thick, trimmed

Garlic Sauce and Toasted Garlic
4 tablespoons unsalted butter, softened
1 garlic clove, minced
6 garlic cloves, smashed and peeled
½ teaspoon kosher salt
¼ teaspoon pepper
¼ cup extra-virgin olive oil
2 sprigs fresh thyme

FOR THE STEAKS: In 1-gallon zipper-lock bag, combine oil, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Place steaks in bag and seal. Turn bag to evenly coat steaks in marinade. Refrigerate for at least 4 hours or up to 24 hours.

Remove steaks from marinade and rinse under cold water to remove any pieces of garlic; discard marinade. Pat steaks dry with paper towels. Sprinkle steaks with remaining 1 teaspoon salt and ½ teaspoon pepper; set aside.

FOR THE GARLIC AND TOASTED GARLIC: Combine butter, minced garlic, salt, and pepper in bowl. Heat oil, thyme sprigs, and smashed garlic in 12-inch nonstick skillet over medium heat until garlic has softened and turned light brown, about 5 minutes, flipping garlic as needed to ensure even browning.

Remove garlic cloves from skillet with slotted spoon and set aside; discard thyme sprigs. Add 2 tablespoons hot garlic oil from skillet to butter mixture and whisk to combine (mixture should be emulsified and creamy). Set aside.

Heat remaining 2 tablespoons garlic oil in skillet over medium heat until just smoking. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 115 degrees (for medium-rare), 12 to 16 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest for 10 minutes. Rewhisk sauce to make fluid again. Slice steaks thin and serve with sauce and reserved garlic cloves.

 

Hi all, well I love to cook, I'm quite good! I don't know how it is where you all live, but here in my little slice of heaven in the Los Angeles Foothills, NOBODY makes a decent pizza. Dominos, Pizza Hut etc ALL SUCK! So to that end I learned to make a right tasty pizza...

This morning I made a bowl of really NON cardboard tasting dough, then cut up meatballs, tomatoes & olives.

Here is the result..

Sadly we can't post movie clips of the bubbling delight that I pulled from the oven, but rest assured the wife and I dined on the best pizza around!

 

Cheddar and leek soup

 

I made a sushi press after work today and tried my hand at Oshizushi for the first time. Got to use some some of our garden tomato and jalapeno too.

Everyone loved it. Each plate was custom made to their liking. I have to work on more even press, firmer press, ration, etc.

One of our kids has a fish allergy, so these were pork. Future ones will be chicken and beef too.

 

i might need to learn this

 

I was hooked after seeing a BBQ Pork Belly dish on a cooking show.

You can buy a press on Amazon or an Asian market, but it was easy enough to make based on this amazon link. I used an old cutting board, so it was free and better built by me than a factory.

Then I watched some YouTube videos on how to press it, what to dip fingers in, Saran or no Saran when pressing etc.

Spoiler

https://youtu.be/deYqbYqGvoE

It was a super fun meal to make, plate and then eat.

 

I’ve got scrap maple in the workshop, looks easy enough.
It’s the cutting and rice cooking and all that jazz… hmmm..,

 

Rajas con Crema tonight in the Rainman house.
Pics might make it up later…just pulling ingredients now.

 

“International” night
Bratwurst
Raja con Crema (poblanos with cream)
Cole slaw


not the best picture, but it sure tasted good.