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Posted (edited)

We have to have a food thread, Right?

 

I made an okra gumbo, no roux just smothered okra for the thickener and added 2 lbs of shrimp and diced up chicken thighs. OH MAN is this good. 

I know it's hot and not gumbo weather but why did God schedule okra to be ripe the same time Fall shrimp season is kicking off? 

 

 

 

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Edited by Rajun Gardener
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Wish I woulda snapped a pic now, but I had grilled halibut and salmon that I caught in Alaska a few weeks ago along with a big green salad with maters and cukes from the garden.

If you've never had halibut before... I highly suggest finding some, man is it good.  I prefer my salmon smoked, but some good fresh King on the grill with a little brown sugar, soy sauce glaze is pretty darn good.  RG, your gumbo looks awesome.  In my opinion, no time is bad for gumbo, but my lovely wife doesn't agree. 

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We put a chuck pot roast in the slow cooker which we turned it to philly  cheese steak subs. 

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Wow...y'all showing delicious looking meals!!   Getting ready to start slow cooking some homemade spaghetti sauce....lots of herbs from my garden.  Anytime of the year will do for me, if I am in the mood for something....have made chili in the summertime before a time or two!. Made it hot and spicy,too! No one turned it down if I remember correctly...ha. 

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Wife made Barbecue Pork sandwiches on toasted french bread.  She did a great job, Delicious.

Bob

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Bob Guidry

Retired Fire Fighter

Easleyville, LA

 

 

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Made 7 dozen of hot tamales today using  new recipe. They turned out good but will tweak the recipe a little for next time.

"gene"

 

 

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I cooked roasted chicken, sausage and veggies in the Magnalite roaster then put it on a pan to crisp up a little served with pasta salad with a dash of hot sauce.

 

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Burger time, smashed style!!

Roasted potatoes first, EVOO, bacon trimmings and italian herbs blend in the cast iron to brown up a bit then in the oven to finish off
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Fry a little bacon to coat the griddle
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Drop a 3 oz ball of 80/20 on a scorching hot flat griddle and smash, add onions and bells while it's burning

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Flip when the crustiness shows up

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Decorate it with bacon and pickled jalapenos

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Add cheese, more decorations and toast those onions buns

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Make a plate served with baby roasted tators 

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I had to add some Ranch for those potatoes and put the top hat on!

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This thing is huge and I'm ready to make a mess

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NOM NOM NOM!

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I couldn't eat the whole thing but my dog was more than happy to help me out!!!

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Beet and Feta Salad

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6  cooked beets I like to roast them but boiled works just fine
2 teaspoon fresh lemon juice
1/4 teaspoon salt
3   tablespoon extra-virgin olive oil
2  tablespoon crumbled feta
1 1/2  cup  mesclun  or mixed baby salad greens

Quarter the  cooked beets

Whisk together lemon juice and salt in a small bowl, then add oil in a slow stream, whisking until combined well. 

Season dressing with pepper and spoon 2 tablespoon over beets. Marinate in frig for about 15 minutes

 Just before serving;

Sprinkle the beets with the Feta cheese.
and toss the  greens with remaining dressing and mound alongside beets and serve 

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21' X 48' High Tunnel

Knox, NY

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Posted (edited)

 

Tomato Pie

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1   9" BAKED pie crust
7   ripe tomatoes sliced
           ( I toss them into a colander as I slice them to help them drain some.I also pick out most of the seeds.)
1   sweet onion chopped
1   TAB butter

Topping
   1/2 cup Mayonnaise 
1/3 cup Mozzarella Cheese
1/3 cup Romano Cheese or you could use Parmesan Cheese
10 leaves of fresh basil sliced thinly


Directions
Preheat oven to 350

Saute' the onion in the butter on medium low until soft and translucent.
Pour into the bottom of the pie shell
Arrange sliced tomatoes over the onions.
Sprinkle with fresh cracked black pepper to taste

Combine ingredients for the topping and spread evenly over the tomatoes
Bake for 20 -25 minutes or until golden brown.

Most of the time I  make this without the pie crust (less time and less calories). 
 If you do make it without the crust you will have to carefully drain off the liquid after it is cooked or serve with a big slotted spoon since the pie crust normally absorbs the liquid created by those juicy yummy tomatoes.

 

 

Edited by Maggie13
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21' X 48' High Tunnel

Knox, NY

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Ragun, get your camera take your ass to making cooking videos...i am not kidding!!...i want my wife to cook like you......hey, she cooks that roasted chicken in foil in the oven...cook a whole meal at one time/onyons', taters,pepper,sausage,squash,carrots.....its really good

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I'm working on that, give me time and I'll put out more stuff.

 

 

BUT TONIGHT IT'S

 

Taco Tuesday in CajunLand
Grilled two flank steaks with Tajin Classic seasoning and made Pico
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Beans, cheese, pico, sour cream, salsa verde and lime---It's what's for dinner!
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Grilled corn tortillas too, one soldier down
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NOM NOM NOM!!
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Round two with beans this time, would you call that a burrito?
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OH Yeah, I slopped all the juices on the plate with my last few bites. 
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Tonight I am making these:

CHILI RELLANOS  (pronounced chih-lee-reh-YEH-no) 

 

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12 Peppers roasted and peeled I used Annaheim but if you have access to Hatch green chilis  those are the authentic way of making them.

 

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 Colby Jack is what I used ( Cheddar, Monterey Jack, Fontina or Asadero also works)

1 tsp Baking Powder

2 large Eggs 
Flour

1 cup Frying oil (I use Peanut)

 

Insert cheese slices into the peppers. If you want them milder remove the seeds. Anaheim peppers do have some heat but mostly flavor.

Beat egg whites until stiff with Baking powder. 

In a separate bowl beat the yokes.

Pat  chili dry and lightly dust them with flour

Heat oil at Med High once it has reached frying temperature then

Fold the yellow into the whites.

Dip each chili the egg mixture coating all sides.  This is messy but worth it

Fry until golden about 5 mins per side 

Drain on a towel
Sprinkle with a little salt

Keep them warm in the oven  or eat right away

 

 

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21' X 48' High Tunnel

Knox, NY

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this thread is making me hungry...lol.

 

i had a single can of apple pie filling left in the pantry from an empanada experiment (that went horribly wrong).  i decided to make a little pie for us for after our dinner that night.  I found a recipe for Oil Pastry in my Betty Crocker cookbook.  I tried it out.  It was a bit hard to work with but it turned out tasty.  I made the pie in a medium sized (approx 5'') ramekin that I had. 

 

Oil Pastry for 9" 2-crust pie

1 1/4 cups all purpose flour

1 teaspoon salt

1/2 cup veg oil

3 to 4 tablespoons water

 

mix flour and salt in a bowl. add oil and mix until particles are size of small peas.  add water 1 tablespoon at a time until flour mix is moist and starts to clean the side of the bowl.

if you add all the water and it seems dry, add a bit more oil.  don't add any more water.  roll out on parchment and use as normal crust.

 

Since my pie was small, I just made a 1 crust version of this.  The top looked a bit messy since I had to use the pieces left over from the bottom crust.  Still tasted good tho!

 

 

 

 

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This is my take on curry noodles, Sri Lanka style. It's all in the cooking process so I made a video with all the details. https://www.youtube.com/watch?v=7p5p2gFh-EI&feature=youtu.be

 

Rob's Seafood Curry Recipe

Ingredients:
2 carrots grated
A thumb size piece of ginger shredded
1 medium onion chopped fine
1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks
1 large sized tomato diced.
4 cloves of garlic diced
1/4 cup sliced cilantro for garnish
1/4 cup sliced green onions for garnish
Noodles: I used ramen but any thin noodles will work or it can be served over rice.

Seafood:
1 paella pack of seafood, it has octopus, clams, shrimp and squid in it
8-10 Stone crab claws
1 1/2 lb of fresh peeled shrimp
1 quart of shrimp stock, any seafood stock will work
NOTE: You can add any seafood you like, snow crabs, clams and blue crabs work just as well.

Spices:
1 heaping TBS of Jonggavision Hot Pepper Paste
1 tsp of Sesame seed oil
1 heaping TBS of yellow curry powder, I used Sherwood brand
1 TBS Instant Tom Yum Paste (Hot and Sour Soup), Por Kwan brand
1 tsp of Rajah brand Garam Masala
1 TBS of Sambal Oelek Chilli Paste 
2 TBS of canola or olive oil to saute the vegetables.
1 5.6oz can of coconut cream

Directions:
Add 2 TBS of canola oil to pot on high heat, saute the onions and carrots first till soft.
Add the cilantro, garlic and ginger
Cook till vegetables are dry and most moisture is released and evaporated.
Add 1 tsp of Garam Masala and 1TBS of curry powder, cook spices a few mintes then add Tom Yum paste while stirring to mix with vegetables.
Add shrimp stock and simmer till reduced to almost a paste.
Then add tomatoes and a heaping TBS of the pepper paste, simmer tomatoes till it thickens again.
Add cocnut cream with a little water to rinse out the can and 1 TBS of Sambal pepper paste
Simmer a few minutes to incorporate the flavors and add all the seafood with 2 cups of water
Simmer for 15 minutes while stirring till thickened a little
Turn off heat and let cool a few minutes to thicken

Serve over ramen or rice topped with cilantro and green onions, More Sambal hot sauce if you like it spicy!
Bon Appetite!!!

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I broke out the cast iron and made smothered pork steaks with Navy beans and a cucumber, carrot and lettuce salad. Home cooking 101.

I seasoned the meat and fried it down to get those gremmies/fawn/burnt bits on the bottom of the pot
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added onions and a little water to break it loose
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added hatch pepper for flavor
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added a TBS of roux and simmered on medium low for 40 minutes with the lid on and checking the liquid every few minutes so it doesn't burn, add water if it gets too low.
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Finished product, nice thick gravy
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NOM NOM NOM!
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Rotisserie chicken stuffed with onions and garlic,  yellow rice and lettuce salad with cucumbers. 20190827_192635.jpg

 

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12 hours ago, Rajun Gardener said:

I broke out the cast iron and made smothered pork steaks with Navy beans and a cucumber, carrot and lettuce salad. Home cooking 101.


 

You are the second person this week I see made smothered pork steaks.  My sister made some Sunday.  I most always make smothered beef round steaks.  I guess from habit I only smother pork steaks in cooler weather.

 

Bob

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Bob Guidry

Retired Fire Fighter

Easleyville, LA

 

 

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