What's Cooking?

Mmmmm... chili....

Base stock of beans and tomatoes:



Veggies:



Meat:



Let simmer for 3 hours... more coming in a bit!

 

Never add the mushrooms until one hour till serving - otherwise they will simply melt.



Notice the ever rising level on the pot side...

 

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I'm in the same boat - 1 ride in January and my knee flared up again. Soooo, it's been cooking time over here. I broke into my game stash. Venison back strap for dinner and it was so damn good that I had another for breakfast. Yellowfin on rice - superb. Thursday night was ground venison spaghetti with a small amount of spicy ground pork added for fat content. 4 lbs of belly busting delight gone by lunch today. Tonight will be dove/jalapeño poppers while resting my knee. I'm going to try a short ride on Sunday and then prepare some poke with my dorado. Cook on!

 

Going the healthier route: spinach, arugula, radish greens, radishes, cherry tomatoes, red bell pepper, red cabbage, kiwi with skin on, topped with Cajun spiced Dover sole.

 

Rainy day waffles.

 

What

 

Butternut squash risotto

P.i.t.a. To cook risotto.... But worth it

 

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I'll be right there. I don't mind leftovers!

 

Soaked some corned beef overnight getting it ready for the smoker.. first shot at Pastrami.

 

Sooo how did the pastrami turn out???

 

Actually quite good! I sliced some up while it was cold which is what this is a picture of below. Once steamed/reheated it gets super tender and all that white goodness melts.

 

Awesome!!! I love me some pastrami!!! It probably wouldn't be good if I could make it!!!

 

Chicken and tri-tip kabobs. Yum!

 

Had daycare duty today so I reverse seared a tri-tip to have on hand for sandwiches this weekend.

 

Made some Mongolian Beef in the slow cooker yesterday. It came out soooo tender and tasty. Just like me!

 

...and saucy too!

 

Got a new rub recipe from a friend that I put on a tri-tip and it was the bomb. I think I could eat tri-tip pretty much every day.

 

Mmmmm, properly cooked beef. All the beef I get over here in China is cooked to premium shoe leather doneness. Chewy enough to keep the toothpick makers in business.
Soon...

 

Decadence. These are Slutty Brownies..

Ingredients:



Layers: Cookie dough on the bottom, Reeses pressed down into the dough.


Fudge brownie mix on top of that.


Into the oven for 30 minutes at 350 degrees.

Finished. Enough sugar to hype an elephant. Once a year may be too often

 

Ive done this with Oreos once and it was so good I had to swear it off. This looks even better!

 

I make mine with canna-butter. Takes the edge off all that sugar.

 

2.5 pound ribeye with truffle salt and pepper from the Corner Butcher.
https://www.cornerbutchershop.com/
As Republican as a cow can be.
My wife likes Fox News and they catered my daughter’s 1st birthday party. My cousins love ‘dem BBQs! Every bite gonna be chewed a little longer to pay for the steak. No photo because it’s mine and I ain’t sharing!

 

Here’s what’s left.

I wish I were a dog. I’m gonna eat the rest off my floss tonight.

 

Veggie skewers are on the grill! Filets to follow!

 

Yum!! Filet of what??

 

The wife made some tasty pork ribs. Combine those with a nice baked potato and it was an excellent dinner. No pics, just a pile of rib bones picked clean.

 

Filet of meat!