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What's cooking?

Discussion in 'Diamond Gators' started by GatorLurker, Jul 28, 2016.

  1. gatorfan5220

    gatorfan5220 Premium Member

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    Anyone here make cheese fondue?

    If so, your thoughts on making it.
     
  2. GatorLurker

    GatorLurker GC Hall of Fame

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    I did in the winter when I lived way up north. It just doesn't seem right in Florida. Went to a now defunct place called The Melting Pot in Gainesville only because my son wanted to go there for a middle school birthday.

    Raclette is a much more interesting dish that also requires specialized equipment and I have made that here, but only in the winter and not for quite some time. I wonder where my grill is.
     
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  3. 74nole

    74nole GC Hall of Fame

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    Keeping everything simple behind another day of heat and humidity—

    Grilling hamburgers and hotdogs, baked BBQ beans, and chips.

    Ice cold longnecks and chilled wine again for the back porch.

    Life is good in Gator Nation!
     
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  4. GatorLurker

    GatorLurker GC Hall of Fame

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    Tonight stir fried oriental veggies (baby bok choy, gai lan aka Chinese broccoli, and shiitake mushrooms), and pork tenderloin that will be oven roasted and finished with the what is left over from the contents of a jar called "Sichuan Noodle Sauce" that tastes like it would be good for this dish. And rice, of course.

    The 4th is predicted to be a wash-out in Gainesville, but our local Winn-Dixie will have bone-in pork shoulder on sale on the 3rd (and the 4th and 5th) for $0.99/lb, limit two. I am thinking about getting one and wearing a raincoat. And maybe get a second to put in the freezer.
     
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  5. 74nole

    74nole GC Hall of Fame

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    Tonight I’m grilling indirect boneless country cut ribs over cherry wood smoke (Pat’s Homade on the last two turns) and fresh bi-color cob corn.

    Inside we’ve got fresh green beans and new potatoes and fresh steamed yellow squash and onions with jalapeño cornbread.

    Another hot one here @ 97* with very little breeze to help. Ice cold longnecks and chilled wine for the back porch again.

    Life is good in Gator Nation!
     
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  6. GatorLurker

    GatorLurker GC Hall of Fame

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    We made some much stir fry last night that we are eating it again.

    I also did a freezer inventory and found three rib eyes. I suspect they will be defrosted soon.
     
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  7. GatorLurker

    GatorLurker GC Hall of Fame

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    My better and more good looking half said that rib eyes are on the menu tomorrow.

    Going to Winn Dixie for $0.99 per pound bone-in pork shoulder tomorrow planning to do it on the 4th.
     
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  8. Bazza

    Bazza GC Hall of Fame

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    Picked up my beef tenderloin today. Will bring Mom's over to her tomorrow with the rest of her weekly provisions.

    Started the day off early with a haircut too. First I've had in a couple months. We have a $5 haircut shop and I usually get the #2. Feels good this time of year! The owner-operator was closed down for the past month and I thought it was due to the shutdown. Found out this morning she had tripped and fallen while taking her stimulus check to Bank of America. Jammed her thumb into her hand somehow and had a cast on it until just a week or so ago. She contacted Morgan and Morgan and they checked the video and the curb specifications and concluded it was her fault....something I probably could have told her. But since she had the clippers I didn't go there....lol.

    While waiting for the butcher to slice my tenderloin up I chatted with a bloke who was waiting for his split chickens for his July 4th grill event this weekend. He's retired from the medical industry and a Kentucky grad so we had some convo about SEC sports and the good old days. There's some good folks out there - I usually run into them at Winn Dixie - more than Publix. :D
     
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  9. 74nole

    74nole GC Hall of Fame

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    We will be doing round 2 on the hamburger vegetable soup from a couple of nights ago this evening.

    Another hot/humid Panhandle day today, the back porch cold beverage refreshments are greatly appreciated.

    Life is good in Gator Nation!
     
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  10. GatorLurker

    GatorLurker GC Hall of Fame

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    The $0.99 per pound pork shoulders at Winn Dixie were all just about eight pounds. I usually pick one about five or six pounds. I guess that I will be waking up very early tomorrow to smoke one to have dinner around 7:30 PM. I have scheduled a Zoom meeting with my siblings for 6:30 for an hour so if it all goes according to plan the shoulder will be resting then. I think lighting the fire about 5 AM should do it and on the grate around 6. The other one I bought is in my MIL's freezer.

    Started the baked beans process. Soaking the dried Navy beans as I type.
     
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  11. GatorLurker

    GatorLurker GC Hall of Fame

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    KJ has been lit for a while and near 400 F with half of the grill near the coals and the other half indirect. I think that the KJ guys call this the Divide and Conquer concept and it works great for steaks.

    A few minutes down low near the hot coals for a sear and then a few minutes up high indirect to finish.
     
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  12. 74nole

    74nole GC Hall of Fame

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    We do have a second grocery store here that we go to for specific items for quality and price point called Grocery Outlet. We buy the whole chickens we prefer there as they carry the Springer Mtn Farms fryers at 2 1/2—3 1/2 lbs....Anyway, we went over there to pick up some birds and they had whole beef tenderloins on sale for $8.99 lb.

    Needless to say our menu for the 4th has changed to grilling filet mignons and baked potatoes with fresh romaine salad topped with fresh vine ripe tomatoes.

    Independence Day ice cold longnecks and chilled wine are in order for the day. Wishing everyone a Happy Independence Day!

    Life is good in Gator Nation!
     
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  13. GatorLurker

    GatorLurker GC Hall of Fame

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    Up at 4:45 AM to start the big butt. I think I will need a nap this afternoon.
     
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  14. GatorLurker

    GatorLurker GC Hall of Fame

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    No nap. Pork shoulder took exactly 12 hours to smoke and rested for 90 minutes. Porky perfection and a lot of leftovers. Hard to keep my eyes open now, though.

    The baked beans were the star of the show, though. I followed a new recipe I found online that looked promising and thought they might be too sweet with all that molasses and maple syrup, but just a bit of apple cider vinegar brought it into balance. And my wife was giving me grief about cooking times as she normally does baked beans in a crock pot and I was using the oven at higher temps. She is now a convert.
     
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  15. GatorLurker

    GatorLurker GC Hall of Fame

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    As you might have guessed pulled pork was for dinner yesterday and for today's lunch. And for several other lunches coming up.

    Tonight will be a chopped salad. Time to cut back a little on the meat consumption. And a nicely chilled New Zealand sauvignon blanc to go with it.
     
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  16. GatorLurker

    GatorLurker GC Hall of Fame

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    I have a good supply of very nice guajillo chilies and my wife wants me to use them soon. She got them on line and they are very good. My plan is to make a chili sauce that can be used for chicken enchiladas and also a steak marinade (carne asada).

    The chili sauce will be very different from the one I make for posole rojo. That one is based on ancho and arbol chilies.

    I probably should save some for the next time I make a mole as they would add another layer of flavor. A really good mole is like a first growth Bordeaux wine in a great vintage: many layers of complex flavors and all of them good.

    I love real Mexican cuisine. It is not Taco Bell. I did spend some time in many places in Mexico in the 70's eating street food and also fancy restaurant food. I think that Veracruz was my favorite place to eat because the seafood was outstanding.
     
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  17. 74nole

    74nole GC Hall of Fame

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    Tonight we will be both good and bad—It’s fried chicken with sweet potato fries and a freshly made Romaine salad topped with vine ripe tomatoes.

    Today our weather was just more of the same—hot/humid and hot/humid. Another 97* for our high and it’s muggy enough that a trip from the front door to the mailbox and back will put you in a full sweat.

    The ice cold longnecks and chilled wine on the back porch are enjoyable for sure.

    Life is good in Gator Nation!
     
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  18. Bazza

    Bazza GC Hall of Fame

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    We've been getting daily rains - mostly in the afternoon. It has really helped with tapering down the temps! The overcast skies are also very helpful.

    Lurk.....never been to Mexico (yet) but spent a lot of time in California and thought some of the places there had really good Mexican food. Better than around here - that's for sure.

    Bill - I made the yellow squash recipe tonight you sent me last August. It was very good! I finally used that skillet with the cover that came with my pots and pans set I bought many moons ago. I made enough to take some to my Mom. I thank you for that, sir.

    Shaving that onion was a first...holy cow my eyes!!! :D
     
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  19. GatorLurker

    GatorLurker GC Hall of Fame

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    Started up the KJ to roast two chickens. One with pesto and one plain to use for enchiladas later in the week.

    Also made the guajillo chili sauce. That takes some time. The chilies and garlic are roasted first on a hot skillet with the peppers held to the surface with a spatula. The chilies are then rehydrated with hot water. Once that is done the chilies and garlic are pureed in a food processor with a little stock and then pressed through a sieve to get the skins and any remaining seeds out. Mexican oregano, cumin, and black pepper is then added. Then it is "fried" in a small amount of olive oil. This is actually a crucial step! Next more stock is added and it simmers for a long time to thicken up a little bit. Lastly salt is added to brighten the flavors and sugar is added to take away some of the chili bite.
     
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  20. 74nole

    74nole GC Hall of Fame

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    When Ms. Jan says she’s hungry for something I’ve found the best answer always is “That sounds good”......so,

    We’re grilling wings with a cold tray tonight—simple and good.

    It has rained off and on here pretty much all day so the heat is down some but the humidity has hung around.

    Ice cold longnecks and chilled wine will be available for your pleasure, so all y’all need to do is show up. We will strategically place all the chairs and rockers at an acceptable social distance from each other to stay within the correct parameters for social distancing.

    Life is good in Gator Nation!
     
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