Shelter At Home Cooking: Show Us Yours!

[xraytech]

Eugene,

The soup and the beans won’t be making it to the freezer.
The soup will also be feeding grandma, between the two of us it’ll be gone in 3 or 4 days.

The baked beans I will give half to my brother as he loves them, the rest I’ll use as a side for different meals this week.

 

[ea56]

Re: Reply#135

Ralph if you don’t have buttermilk you can make a substitute by putting 1 tbs, of either white vinegar or lemon juice into a measuring cup and filling it to the 1 cup mark, this will equal 1 cup of buttermilk and I do this all the time for any baked recipe the requires buttermilk.  It’s the acidity of buttermilk reacting with the baking soda/ powder in the recipe that creates the light, fluffy results.

 

BTW, most buttermilk sold these days isn’t really a full fat product, but more equivalent of low fat milk.  And anyway, its the butter and syrup that most of us put on our pancakes that make them fattening, not the buttermilk.  And Ralph your pancakes look delicious.  I’ve been resisting the urge to make some for weeks, cuz I know that I’ll saturate them with butter and syrup, and I don’t need those extra calories. LOL

 

Eddie

 

[xraytech]

Today I made pizza burgers, one of the best things served in the school cafeteria, and also what my aunt perfected in the 80s when she ran the SNPJ kitchen.

I started with browning about 7 1/2 lb of ground beef
Add in puréed onion and green pepper, and cook a bit longer.
Add a proprietary blend of seasonings, pizza sauce, and tomato paste. Let summer about 15 min
Stir in 4 pounds of shredded cheese and stir to combine and cheese melts.
This will create a nice stuff sandwich spread.

To serve spread into bun halves, top with shredded cheese and bake at 375 for about 12 minutes.

I divided the topping into 7 quart bags for the freezer and kept enough out for 3 meals.

 

[revvinkevin]

Filipino Pork Adobo

 

 

My other half said he was making pork adobo tonight, which was the perfect excuse to "break in" our new Samsung 5 burner gas cook top (I installed 3 days ago), but more so, to also "break in" my Le Creuset cast iron wok.  I've had it a number of years now and have used it a handful of times, but never had a powerful enough burner to properly cook in it, until now.  This center burner cranks out 22000 BTU's and boy-o-boy did it kick ass! 

   I'm now seriously thinking about getting a traditional carbon steel, round bottom wok! 

 

Kevin

 

[chachp]

Kevin

 

<span style="font-family: georgia, palatino;">That pork looks really good as does everything people have been making.  Looks like that new cooktop and your Le Creuset Wok are a great match!!</span>

 

<span style="font-family: georgia, palatino;">I have to say I just love this place.  These posts have taught me I can freeze Buttermilk or make it with milk and lemon juice or vinegar.  I've read you can do that and use it inerchangeably in your recipes but I was always afraid the lemon juice or vinegar taste would come through in the food.  It sounds like it wouldn't.</span>

 

<span style="font-family: georgia, palatino;">Thanks for the replies and the advice.</span>

 

[perc-o-prince]

Pizza burgers

Maybe Italian Sloppy Joes? Looks great!

Last night I cut up the angus sirloin butt roast into steaks. From a 2.86# roast I got 6 steaks and an end piece that I sliced thinly- enough to make beef teriyaki for 1. The butt roast/strips come with a fatcap that you can see on the steaks we had last night (on the cutting board in the first pic). I trimmed this from the other steaks, saved 2 for eating last night and tied the rest in a bundle and hung from a backyard tree for the birds. The fat strips were used to oil the grill grates, then I slow cooked them to render as much fat out as possible- kind of like a beef chicharron. Mine is on the plate- curled up on the right side. Grilled onions in foil then tomatoes, potato slices and mini peppers while the medium-rare steaks rested.

This morning, French toast made with slices of a cheese and cream brioche (kind of like a cheese danish in loaf form). Our thoughts are anything that can be toasted and/or buttered can be French-toasted. Delicious with walnut banana bread, for example!

Looking forward to seeing more pix!

Chuck

 

[nmassman44]

This morning I decided to make another No Knead bread....fresh out of the oven

 

[nmassman44]

Steak tips on the grill....

 

[xraytech]

Tonight is a roast beef dinner.
I seared the roast then roasted with carrots and onion, seasoned with garlic, thyme, bay, and a pinch of sage, grandmas Club Dutch oven is perfect for the job.
Made some mashed potatoes and green beans I canned a few years back.

Since it’s Sunday dinner is served in china, this week it’s Johann Haviland Platinum Baroque

 

[mattl]

Looks good.

 

I have the same Club Dutch Oven, mine is the cookmates version.

 

 

 

[perc-o-prince]

We did "simple" last night. I made some macaroni salad and grilled up some of the natural casing hot dogs I got the other day. One with chili sauce and onion, the other with homemade dill spears, ketchup and onion. Yum!

 

[ea56]

Rich

those hot dogs and macaroni salad sure look good. Reminds me of the early years of our marriage when we would have hot dogs and macaroni salad on TV trays in the living room while watching Wheel of Fortune.

David always called this meal hot dogs and “macaron”, a homage to his Italian heritage LOL. In fact just the other day he let me know its time for some “Macaron” again. Next time I go to the store I hope I can find some salad macaroni .

 

Eddie

 

[perc-o-prince]

Hey Eddie,

I used mini penne rigate this time, but have used rotini, orecchiette, cavatappi... and even elbows (LOL!). I use whatever I have on hand, but I try to keep at least one small shape in the cupboard.

I had a bowl of it for lunch today with tuna mixed in. Always better the 2nd day which is why I try to get it made at least the morning of.

Chuck

 

[perc-o-prince]

With the success of the limoncello, Rich suggested I try it with orange. Grain alcohol has been in short supply since folks have been buying it up for hand sanitizer, but they had some at Total Wine again, so I'm giving it a try. Now it has to sit at least 30 days.

Chuck

 

[chachp]

Eddie,

 

<span style="font-family: georgia, palatino;">Does he roll that "R" when he says MACARRRRONE?  That' how we say.  Rich, that macaroni salad looks really good.  When I make it I usually have a bowl before it hits the frig.  Then, the next day I'll pick at it when it's nice and cold.  YUMM!!  I made potato salad last week and I don't think it made it to lunch time the following day.  Now macaroni salad sounds good.  I have to make some. </span>

 

[ea56]

Ralph,

nope, no rolling of the “r” in macaron, its like Navarone, in the “Guns of Navarone”, only Macarone, LOL.  Kinda like Italian “Pidgin English”.

 

I love Macaroni Salad and I make mine like my paternal grandma.  I always use salad macaroni, finely diced celery,  yellow onions, sliced black olives, pimentos, sweet pickle relish, mayonnaise, sour cream, parsley, black pepper and little salt and I boil the macaroni until its really tender, this way its already saturated with water and doesn’t absorb all the dressing and get dry.  I like it to be really moist.

 

Another salad that my Mom and her Mom used to make was Pork and Bean Salad.  I know it sounds nasty, but its delightful!  

 

You use Van de Camps Pork and Beans, that you rinse well  in a colander and drain, taking out any pieces of salt pork.  Place them in a large bowl with finely diced celery, yellow onion and sweet gherkin pickles, crisp bacon pieces, a couple of chopped hard boiled eggs, parsley and ground black pepper.  Toss lightly with mayonnaise and sour cream, being careful to not break up the beans.  Let it it set for a couple of hours, overnight is better.  

 

You have to use the canned Van de Camps Pork and Beans, its the tomato sauce they are canned in that gives them a special tang that you can’t really duplicate with just cooked navy beans.

 

 It is out of this world!  When I was telephone operator in the 70’s I took it to a potluck.  My co workers said, “Whats this?”   I said try it you’ll really like it.  Well that 6 quart bowl was the first potluck item to disappear, they couldn’t get enough of it.

 

Just use the amounts of each item like you would making either Macaroni or Potato salad, and season it to your liking.

 

My husband David loves all these kinds of salads that I make.  When I was a little kid in the pre-Tupperware 50’s, Grandma used to save the cardboard  1/2 gal ice cream containers, after washing them out and letting them dry.  Then when we went on picnics she would pack the salads into these containers for carrying the salad to the picnic site.  Lots of great memories of those salads and the Little Brown Jug of ice cold homemade Lemonade.

 

Eddie

 

[petek]

Confused about your pork and bean salad

So if I'm readimg it right, you open the can , pour everything into a colander and rinse all the tomato sauce away and throw the pork bits away as well, so you're left with just the washed off beans?

 

[ea56]

Thats Right Petek

What’s confusing?

 

 You’re not just using rinsed pork and beans alone, you need to add all the other ingredients that I listed too.

 

You use the rinsed and drained beans just like you would use either boiled macaroni or potatoes in making a cold salad.  As I mentioned its the tomato sauce that they are canned in that gives the beans a tangy flavor that marries well with the other ingredients.

 

BTW, I’ve never tried it with Bush’s Baked Beans, but I’ll bet they would be good too.  Depending upon how much you are making you’ll need at least 2-3 large cans.  Use your own judgment on the amounts.

 

Eddie

 

[perc-o-prince]

Eddie,

Have you tried cooking the pasta al dente, rinsing it under cold water, then mixing some mayo/dressing in? I do that with a little seasoning and let it sit in the fridge to absorb for an hour or so. When I revisit it I add the diced veggies, season it, and more mayo till it's creamy. Letting it absorb the first bit of mayo seems to stop it from absorbing the rest, and the pasta still has a bite to it. I could never get away (nor would I want to) with mushy pasta for anything, hot or cold. Just a preference.

Chuck

 

[ea56]

Chuck,

Yes, I’ve done it your way too.  But over the years found the method I use of cooking the macaroni well done gives the results we like best.  And it isn’t mushy, but certainly no al dente either.  I know that your Mac Salad is delicious, I can tell by looking at it.  

 

In the end its a personal preference, and what you become familiar with.  Also, you use less mayo and sour cream this was so its not so heavy.

 

BTW, thanks for the suggestion and the dialogue.  I enjoy sharing ideas with you and other members.

 

Eddie