What's for dinner? Here's mine... (Part 2)

[Fire Me Boy!]

What you got?

[scho63]

Last night I had 3 bone-in pork chops that I grilled on the stove with my grill pan. I also made a peach sauce marinade to glaze with locally made peach preserves, dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt and pepper.

They were juicy and delicious!!!

[GloryDayz]

Originally Posted by Fried Meat Ball!

I do the cooking part significantly different, but you turned me onto the rosemary, that is the ****ing bombdiggity.

Woot.... And one day I'm going to try that Sous Vide method. I just can't get the water temp to stay steady, and don't want to invest in a machine. I'm too cheap...

[GloryDayz]

Originally Posted by scho63

Last night I had 3 bone-in pork chops that I grilled on the stove with my grill pan. I also made a peach sauce marinade to glaze with locally made peach preserves, dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt and pepper.

They were juicy and delicious!!!

Those look spot-on man. Nice work!

[cdcox]

Originally Posted by Fried Meat Ball!

I had to make some modifications to the original, but it came out awesome.

4 oz. flour
4 oz. canola oil
1 onion (size of a softball) Chopped
1 green bell pepper, chopped
2 stalks of celery, chopped
1 clove garlic, minced
1 qt. cool chicken stock
Salt, black pepper, cayenne pepper and/or Creole seasoning to taste.
1 cup sliced okra (optional)
1 – 2 bay leaves
2 lbs. chicken breast
1/2 lb. sausage (I like andouille)
1 tsp file powder

Preheat oven to 350.

In a dutch oven, combine flour and oil and whisk to combine. Put it on the middle rack in the oven for 90 minutes, whisking every 25 minutes (this is the Alton Brown method of making a dark roux, and it worked beautifully).

When the roux is done, bring it out and put it on medium heat on the stove. Stir in chopped onion, bell pepper, celery, and garlic and cook 8 minutes or until soft.

Whisk in stock. One quart makes it a gravy-like consistency. If you like it thinner, add more stock. Season to taste with preferred seasonings. For this recipe, I used a tablespoon of Tony's Creole seasoning.

Add sliced okra, if using. Bring to a boil, reduce heat and simmer about 15 minutes. Recheck seasonings – add more if desired.

Add meat and simmer until chicken is cooked and tender. This will only take about 10 minutes if you cubed the chicken.

Turn off fire. Sprinkle surface with file and stir until well mixed. Remove bay leaves before serving.

Serve over rice.

This is similar to my gumbo. I usually go sausage and shrimp with a mixture of chicken stock and whatever stock I can squeeze out of the shrimp shells. I do my roux in my CIS and it takes like 15 minutes to get it to a deep brown color. I'll throw in a can of tomatoes for color and acidity. Okra is a yes. I flavor with Old Bay, tabasco, Worcestershire, cayenne, bay leaves, and salt and pepper. Gumbo is one of my favorites and I typically make at least a gallon and a half at a time.

[cdcox]

I made cherry scones this morning:

[srvy]

Doing the rootbeer cockpot pulled pork thing. Original plan was to smoke the butt, went back to shed to get out Weber and no Weber. Heart sank then remembered Brother borrowed over a month ago. Well call a to tell him to cough it up but he already had ribs and a turkey smoking. Crap hope this is good.

[BucEyedPea]

Originally Posted by cdcox

This is similar to my gumbo. I usually go sausage and shrimp with a mixture of chicken stock and whatever stock I can squeeze out of the shrimp shells. I do my roux in my CIS and it takes like 15 minutes to get it to a deep brown color. I'll throw in a can of tomatoes for color and acidity. Okra is a yes. I flavor with Old Bay, tabasco, Worcestershire, cayenne, bay leaves, and salt and pepper. Gumbo is one of my favorites and I typically make at least a gallon and a half at a time.

CIS? What is that?

[BucEyedPea]

Originally Posted by cdcox

I made cherry scones this morning:

That came out great! I failed at scones when I tried once. Any tips?

[Stewie]

Originally Posted by BucEyedPea

CIS? What is that?

Cast Iron Skillet.

[Stewie]

It's Labor Day, so it's "chicken in a pot" in honor of the everyday man.

My college suite-mate was in town this weekend. He's a food broker in the SF bay area. What passes for "fresh" is really sketchy. Not only sketchy, but a damn lie for the most part.

[In58men]

Poverty cheese burger. Sautéed shrooms and onions. Everything seasoned with old bay. Made my own chipotle sauce as well. Turned out great.

[Mennonite]

I made some chicken stroganoff yesterday. It was just ok. The recipe needs some tweaks.

I also made a pot of light red kidney beans. I threw in a couple of bay leaves and a finely diced stalk of celery. They turned out great.

[cdcox]

Originally Posted by BucEyedPea

That came out great! I failed at scones when I tried once. Any tips?

Here's my recipe:

Preheat oven to 425 F

1. Mix 2 C flour, 1/3 C sugar, 1 T baking powder, 1/2 t salt in a bowl.

2. Cut in 5 T chilled butter, like you are making pie crust or biscuits.

3. Stir in grated orange peel (orange zest) from maybe half an orange and 4 oz dried tart cherries.

4. Pour in 1 cup of cream. Stir just until ingredients are moistened.

5. Turn out dough to a floured work surface. Kneed 3 or 4 times just to blend ingredients a bit more. Shape dough in to a rectangular slab about an inch thick. Cut 12 rectangular or triangular scones from the slab using a sharp knife. Try to keep the size of them consistent for even baking. Place them on a baking sheet.

6. Brush the tops of the scone with cream. Sprinkle with turbinado sugar.

7. Bake for 12 - 15 minutes till edges brown. Cool on wire rack.

These come out crispy on the outside and warm, dense and moist on the inside, yet still crumbly. Different bakers will strive for different textures for their scones. The original recipe used an egg in place of half the cream and came out more cake like. You could easily substitute dried cranberries or blueberries but the cherries are our favorite.

[cdcox]

Originally Posted by Ben N 58men

Poverty cheese burger. Sautéed shrooms and onions. Everything seasoned with old bay. Made my own chipotle sauce as well. Turned out great.

Nothing poverty about that burger, other than the plate. Well done.

[Fire Me Boy!]

I've got some chuck eyes marinating in olive oil, balsamic, smoked paprika, oregano, salt, and pepper. I'm also doing some "hobo packs" with potatoes, carrots, and onions - I'll throw a little chopped rosemary and thyme in there with some butter.