What's Cooking?

[PhilC]

You gotta do a cross-section pic!!

There’s another pic if you mouse over and click on the arrow. Probably not the best pic. Next time, more mozzarella for sure.

 

[Monkey Man]

Looks and sounds awesome, Phil!

 

[311splawndude]

Forgot to post up our shrimp boil from a few weekends ago. Made the mistake of leaving the limes the leftovers though. Never do that.

 

[MrDowntown]

as previously stated i'm a bish for pizza...the skillet pizza pics look damn good.

i LOVE low-country boils, steampots...whatever you call it. that would be my portion in that pic there

 

[Donnie B.]

Can't find a pic of one I've done but gonna do another bundt pan chicken.
Easy one pot meal for the oven.

 

[Donnie B.]

Before.

 

[japetus]

A selection of Midsummer heirloom tomatoes

 

[MrDowntown]

A selection of Midsummer heirloom tomatoes

Oh damn! You keep the seeds I’m sure?

 

[japetus]

Oh damn! You keep the seeds I’m sure?

Of course, they are the gift that keeps on giving

 

[Donnie B.]

A selection of Midsummer heirloom tomatoes

Everyone I've made this for has loved it.

 

[Donnie B.]

Chinese Chicken Strips.

Batter:
1/2 cup self-rising flour
1/2 cup cornstarch
1/4 tsp salt
1/2 tsp sugar
1 c water (or a little less as needed)

Whisk dry ingredients together in a small bowl. Add water slowly, being careful not to make it too runny.
The chicken strips should almost be able to float on top of the batter without sinking.

Heat peanut oil in fryer to 375°F. Slice chicken into thin strips, batter them, and deep fry until golden brown.

Dipping sauce:
1 c. applesauce
3 tsp apple cider vinegar
3 tsp regular soy sauce
2 tsp sugar
In a small bowl, stir together. If possible, allow to rest a few hours or overnight so the flavors can meld better.

WARNING: If you plan on getting baked before eating, make sure you're alone so you can have them all!

 

[311splawndude]

Not pretty but I made this scrambled egg, ham, cheese, tater tot pita slamich - so good

 

[japetus]

This is a Tibetan Lhasa pepper. I grow these at the hottest part of the year and let them starve. They will turn fiery red and be fairly spicy. They are used in a lot of dishes in Kuching and a lot of parts of Indonesia.

 

[MrDowntown]

This is a Tibetan Lhasa pepper. I grow these at the hottest part of the year and let them starve. They will turn fiery red and be fairly spicy. They are used in a lot of dishes in Kuching and a lot of parts of Indonesia.

We grew some plain jalapeños this summer. So good for Simmer time. Eat them on burgers, eggs, wrapped on bacon. Yummy.
Also got sweet basil Going. Throw it on some Italian bread, olive oil with sea salt cracked pepper, Roma tomatoes, mozzarella and grill it til it’s toasted.

 

[PhilC]

We grew some jalapeños and then something called a nolapeno. It's a jalapeño with no heat. My wife doesn't like spice. Surprisingly, they've become the biggest hit with our friends in spicy margaritas. I went to an upscale Mexican place and saw it on the menu and ordered it. I really loved it. I've been trying to make my own version all summer. I keep experimenting with the recipe. While floating in the pool or sitting around the grill on a warm evening they're really good.

 

[ned911]

The kid is coming over tonight with his girlfriend so I'm thinking pizza. Here's a couple of videos of some cooks I did recently.

Pizza


Cobbler

 

[Donnie B.]

@ned911

Love the strat cutting board!

 

[IndyWS6]

Prepping today’s poolside appetizer. Indiana tomatoes, homegrown Serrano peppers and Meijer third-world onions and limes. Mmmm - third-world produce

 

[jaxadam]

Bacon wrapped filet, mushroom risotto, green beans.

 

[IndyWS6]

After 9+ seasons, 40+ tanks of propane and countless chicken wings, it was time to rebuild the Weber Genesis. With new stainless heat shields, porcelain flame tamers, stainless grates (an upgrade), thermometer and knobs, she's ready for more grilling. The original burners were in surprisingly good shape...