Where my fellow cooks at???

count2infinity · Post by **count2infinity** » Fri Apr 08, 2011 6:09 am

mmmmmmmmmmmmmmmmmm.... beercakes (pancakes made with beer)

also, made peirogis last night. made some regular ones and also some jalapeno/sausage ones.... both delicious.

Post by **shmenguin** » Fri Apr 08, 2011 10:07 am

brought a sandwich into work - roasted turkey breast, feta, red onion and arugula. yuppie sandwich is yuppie

BadHands71 · Post by **BadHands71** » Fri Apr 08, 2011 10:15 am

shmenguin wrote:brought a sandwich into work - roasted turkey breast, feta, red onion and arugula. yuppie sandwich is yuppie

Sounds good though.

Pavel Bure · Post by **Pavel Bure** » Fri Apr 08, 2011 10:16 am

mac5155 · Post by **mac5155** » Fri Apr 08, 2011 10:18 am

LOLWUT how creative

Letang Is The Truth · Post by **Letang Is The Truth** » Fri Apr 08, 2011 3:10 pm

Making a Lenten friendly brinner tonight: chocolate chip nutella waffles w raspberry syrup

jimjom · Post by **jimjom** » Fri Apr 08, 2011 3:40 pm

Tuna patties last night FTW

Chefpatrick871 · Post by **Chefpatrick871** » Sat Apr 09, 2011 2:24 pm

I ate meat yesterday, see yinz in hell.

jimjom · Post by **jimjom** » Sat Apr 09, 2011 2:39 pm

Chefpatrick871 wrote:I ate meat yesterday, see yinz in hell.

I had pierogis - with bacon

Pavel Bure · Post by **Pavel Bure** » Sat Apr 09, 2011 3:11 pm

Post by **the wicked child** » Sat Apr 09, 2011 5:34 pm

Made the smothered pork chops... they are good, but I need to dial back the cayenne a touch next time... the heat was overtaking the flavor a bit.

Chefpatrick871 · Post by **Chefpatrick871** » Sat Apr 09, 2011 11:37 pm

the wicked child wrote:Made the smothered pork chops... they are good, but I need to dial back the cayenne a touch next time... the heat was overtaking the flavor a bit.

I made them tonight as well, a few msgs on fb planted the seed haha, I cut the seasoned flour recipe in 1/2 since I cook for one (sad). I went to around 1/3 teaspoon of the cayenne. I think 1/2 would be better as this time it was slightly weaker, still tasty.

Post by **columbia** » Sun Apr 10, 2011 2:10 pm

Pasta sauce on the stove now:

crushed tomatoes
tomato paste
sea salt
ground peppercorn medley
basil
rosemary
garlic
onions
calimata olives
roasted red peppers
button mushrooms
italian sausage

I forgot to get a green pepper at the store.

Post by **columbia** » Sun Apr 10, 2011 2:25 pm

BTW, if any of you have an italian grandmother and want to share her tomato saauce recipe, please do.

Post by **Willie Kool** » Sun Apr 10, 2011 2:35 pm

Sounds like you've got it down, minus the rosemary. Never tried olives, and don't usually do mushrooms. Caramelize the onions / garlic in the sausage drippings then fry the paste. We also like to use country style ribs, they break down real nice in the sauce.

Post by **columbia** » Sun Apr 10, 2011 2:39 pm

Mmmmmm....ribs in pasta sauce.
I'll have to try that.

mac5155 · Post by **mac5155** » Sun Apr 10, 2011 10:04 pm

columbia wrote:BTW, if any of you have an italian grandmother and want to share her tomato saauce recipe, please do. :pop:

Mine won't give it up. My mom claims its about 4 different flavors of ragu and she throws a ton of meat (anything in the fridge bacon chicken pepperoni hamburg sausage steak) in it and simmers for 4-5 hours but I call BS

Post by **columbia** » Sun Apr 10, 2011 10:08 pm

Willie Kool wrote:Sounds like you've got it down, minus the rosemary. Never tried olives, and don't usually do mushrooms. Caramelize the onions / garlic in the sausage drippings then fry the paste. We also like to use country style ribs, they break down real nice in the sauce.

Do you roast the ribs beforehand?

Post by **Willie Kool** » Sun Apr 10, 2011 10:49 pm

columbia wrote:Do you roast the ribs beforehand?

I fry my sausage and meatballs in olive oil. If I'm adding ribs, I'll debone them, the country style only have a couple bones, and fry them a few minutes until crusted on all sides. Then into the sauce for a good 5 hour simmer. By the time it's done, they are mostly broken down. It's like fine shreds of pulled pork throughout the sauce. Really adds to the flavor and texture.

Post by **columbia** » Sun Apr 10, 2011 10:54 pm

I made some pulled pork chili a few weeks ago and it was really good.
The only trick was not eating too much of the cooked pork, before it went in the pot.

Post by **Willie Kool** » Sun Apr 10, 2011 10:57 pm

I actually slow roasted a Boston Butt pork roast today and had pulled pork sandwiches.

I eat way too much pork

obhave · Post by **obhave** » Sun Apr 10, 2011 11:04 pm

since i have left over mashed potatoes going to make my families potato cakes. (this different type of potato cakes might be specific to where my family is from in Ireland)

Take left over mashed potatoes, and add flour until the potatoes don't really stick to your hands anymore. Then roll the potatoes out until they are about 5 mm thick. Cut into whatever shape you want, like triangles. Throw them in a pan coated in melted butter and brown on each side. You can add chives or onions if you want to the mashed potatoes before you roll them out.

Its extremely simple, but a wonderful thing to do with left over mashed potatoes. Goes great with a traditional Irish breakfast fry: sausages, black/white pudding, fried eggs, beans, and soda bread.

mac5155 · Post by **mac5155** » Sun Apr 10, 2011 11:17 pm

Speaking of pork we had ribs and steak today. Nice easy meal really, full rack with some KC BBQ on it. Steaks I use a Weber Montreal steak marinade. Made some slaw with marzetti dressing and baked potatoes yum sauce

BadHands71 · Post by **BadHands71** » Sun Apr 10, 2011 11:22 pm

obhave wrote:since i have left over mashed potatoes going to make my families potato cakes. (this different type of potato cakes might be specific to where my family is from in Ireland)

Take left over mashed potatoes, and add flour until the potatoes don't really stick to your hands anymore. Then roll the potatoes out until they are about 5 mm thick. Cut into whatever shape you want, like triangles. Throw them in a pan coated in melted butter and brown on each side. You can add chives or onions if you want to the mashed potatoes before you roll them out.

Its extremely simple, but a wonderful thing to do with left over mashed potatoes. Goes great with a traditional Irish breakfast fry: sausages, black/white pudding, fried eggs, beans, and soda bread.

My grandma was from Ireland and taught me to make the same thing. Those are AWESOME! I'm really hungry for them now, I might have to whip some up tomorrow.

obhave · Post by **obhave** » Sun Apr 10, 2011 11:23 pm

BadHands71 wrote:
My grandma was from Ireland and taught me to make the same thing. Those are AWESOME! I'm really hungry for them now, I might have to whip some up tomorrow.

Do you know what part she was from? I'm curious as to if where I'm from is similar.

Where my fellow cooks at???

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