snipes
How cold? I’m ice cold.
- Dec 28, 2015
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Today was about using up all the leftovers....pork, mushrooms and corn added to a pack of Mr.Noodles.
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Fancy ramen for the win.
Today was about using up all the leftovers....pork, mushrooms and corn added to a pack of Mr.Noodles.
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Pulled beef came out pretty good too. Probably could have let it push past 200 a bit longer. Some of the fat didn't completely render, but no big deal. Just picked that little bit out. Will throw some BBQ sauce in for tomorrow.View attachment 346438
We had mango/coconut chicken over rice, today!Another thing I love about this thread is that it inspires me to try cooking things I've never made before. I've never made homemade ribs before. I bought ingredients for mango chicken today that I'll be cooking tomorrow, but I know what I'm making next after that.
@snipes a pork chop worthy of Alberta...1.5 lb'er bone in! Seasoned with salt, pepper, onion powder, oregano, then butter with garlic. Seared all the sides then thru into the oven to cook the inside. Once almost done, added BBQ sauce and put it on broil. My god this was good!
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Hope yours turns out just as good!That looks fantastic. Thawing some pork chops. hah!
Hope yours turns out just as good!
I went with 8 minutes on both sides, then probed it. It wasn't quite done but I knew I was going to add the BBQ sauce and broil for another 3-4 minutes. And then let it sit for 5 minutes. Didn't bother probing it a 2nd time as I could see the juices were clear from the 1st probe spot.Me too. Out of curiosity, do you just guesstimate when a chop that size is done, or did you probe it?
Had to google Fra Diavlo.....I would eat that all up!Shrimp Fra Diavlo with angel hair pasta. It was amazing.
Another meal I had to googleTried making piri piri chicken last night with salad and french bread. Wasn't a hit. Really need to flame-grill those puppies. Also I think I messed up the marinade/sauce. Used too much coconut milk.
Not only bottled barbecue sauce, but Superstore brand bottled barbecue sauce.
No offense, but:
Air fryer is bae, ever since we picked ours up we’ve completely neglected the oven. It’s either air fryer, bbq or smokerThe wife and mother in law are using their power in numbers on me today and making demands for eggs Benedict again lol.
Going with a chicken, mushroom, spinach, and onions eggs benny this morning with micro greens on top. Homemade hollandaise, diced potatoes in the air fryer (air fryers are awesome FYI I highly recommend getting one for all the foodies up in here), and mango smoothie as well.
Now that I’m capitulating, I’m making demands for all my white shirts to be ironed even though court appearances for my clients are few and far between these days in Alberta.
Tried making piri piri chicken last night with salad and french bread. Wasn't a hit. Really need to flame-grill those puppies. Also I think I messed up the marinade/sauce. Used too much coconut milk.
Yeah any type of piri piri chicken definitely needs a flame grill to be made properly.
Speaking of which, I just got a Weber BBQ, a little expensive but man does it cook so nicely.
That's Demolition Man.after watching blade runner i got an idea, rata burger
PC's Lamb Thing
Usually I don't like to use too many strong flavours with lamb. This recipe is the exception.
2 frenched lamb racks (or butterflied lamb leg, or whatever big chunk of lamb you want to eat, about 4 lbs)
1/2 cup of dijonaisse (or dijon mustard, or whatever mix of the two you have lying around in the fridge)
1 tbsp seasoning salt or steak spice mix
1 tsp paprika
1 tsp cayenne pepper
1 tsp mustard powder
1 tsp dried rosemary
1 tbsp dried parsley
3 cloves minced garlic
1 tbsp Worcestershire sauce
2 tbsp olive oil
salt and pepper to taste
Mix all the dried spices in a small bowl, then grind in mortal and pestle or coffee grinder until smooth. Mix the wet ingredients together, stir vigorously, then add the dried spices to the mix. Stir until a uniform colour.
On a baking tray, season the lamb generously with the salt and pepper, then add the mix. Slather the mix all over it. Rub it it. Tell the lamb you're going to eat it and it'll taste great. Cover with plastic wrap and put it in the fridge for up to 2 hours. Take it out a half hour before you cook or grill it. Grill at medium-low heat for 45 minutes, turning and basting with olive oil occasionally. I usually like it medium rare, personally.
Serve with:
PC's Galiano Potatoes
3-4 Whatever potatoes you like. Russet, Yukon Gold, Red, go nuts.
2 tbsp Olive oil
1 tbsp paprika
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried rosemary
Wash and peel potatoes, then cut into 1" cubes. In a large bowl, combine spices and oil. Add the potatoes. Toss until evenly coated. Spread into glass baking pan, try not to crowd them.
Bake at 400F for about 45 minutes or until golden brown and soft. Turn halfway through.
Truth is, that was my first time having it. The wife bought it as she likes the maple flavour more than me. But it was actually good and not too sweet. Personally, I get the BullsEye brand: Sweet and Sticky is great!Not only bottled barbecue sauce, but Superstore brand bottled barbecue sauce.
No offense, but: