COVID-19 Food Porn Thread

[Kierland]

Breakfast (@2PM) was fresh chard, deveined and julienned, then dropped into 155 degree water to wilt, then bowled and tossed with Pasalivo sweet basil plum vinegar. I'm not a salt guy, but for those who are a pinch is enough.

[Left Seater]

So did the Greek dip tonight.

First I gathered everything I would need. The Boxer was absolutely necessary, but more for my happiness:



Then some lubricant for the cook:



Two limes squeezed over ice in a stainless shaker.

Add 3oz of tequila, 3 oz of Cointreau, and 3 oz of Grand Marnier. Shake vigorously. Rest. Shake vigorously again. The shaking adds some water and dilutes the drink a bit.

This makes two servings in short glasses or 1 pint glass serving. Fill your glass with fresh ice and pour over ice.



Then for the Tzazihki.

Half an English cucumber lengthwise. Using a spoon scoop out the seeds. Then grate using the larger opening on a box grater. Put a paper towel in the bottom of a bowl before you start grating.



When done grating fold over the paper towels and press the water out of the cucumber.

Then remove the towels. Now add two cloves garlic chopped fine. 3 tablespoons of dried oregano. 3 tablespoons of dill. (Fresh dill was not available here so used dried.). Pinch of salt. Mix together with cucumber and you have this:



Now fold in 3 cups of Greek yoghurt. When mixed add a bit of EVOO and fold again. Then put in fridge and let cool. When ready to eat add a bit more EVOO and dig in.




Now go back to the top and repeat on the cocktail.


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[Mikey]

Looking good.

[Left Seater]

Tried a pork butt, however there isn’t a smoker here. Had to use to grills. Results were meh. It tasted good but wasn’t fall apart fork tender.






Threw some wings on at the end.

Those were solid.


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[Mikey]

RACK the effort. The great challenge of cooking is to make use of your available resources. Most people could have the greatest kitchen and the choice of any ingredients they want and still not make a decent meal.

[Kierland]

“Mrs. 88 will not permit”

But at least you are boss around here. :grin:

[Mikey]

Here's last night's effort.

Grilled grouper (an awesome fish)
Roasted red potatoes
Caesar salad

This whole thing takes about 45 minutes, mostly for roasting the potatoes.

[Innocent Bystander]

Then for the Tzazihki.

Now fold in 3 cups of Greek yoghurt. When mixed add a bit of EVOO and fold again. Then put in fridge and let cool. When ready to eat add a bit more EVOO and dig in.




Now go back to the top and repeat on the cocktail.

That's a dip. Why more olive oil?

[smackaholic]

Here's last night's effort.

Grilled grouper (an awesome fish)
Roasted red potatoes
Caesar salad

This whole thing takes about 45 minutes, mostly for roasting the potatoes.

Agreed on Grouper. Awesome fish.

It's easy to see why you're a fat fukk, buddy! You can cook.

[smackaholic]

“Mrs. 88 will not permit”

But at least you are boss around here. :grin:

Some of us know to pick our battles. Being able to smoke shit in the driveway isn't one of those battles.

[Go Coogs']

Wines and food since lockdown:











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[Mikey]

Tonight's dinner before going into the oven.




Cooked up some cranberry beans with onions, garlic, celery and kale. Put grouper on top and now baking the whole thing.

[Mikey]

Coming out of the oven after 10 minutes at 500 deg.





Split up and served in bowls. This is seriously some of the best shit I've ever tasted.

[Go Coogs']

Nice!!!

Had my niece and her wife over for dinner tonight.



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[Mikey]

Love me some grilled asparagus.

[Go Coogs']

Did ribs with charcoal and hickory chips yesterday. Used beer in drip pan to flash moisture off back into ribs. They turned out perfect. Grilled squash and zucchini as a side. Making spicy meatballs today.


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[Innocent Bystander]

Thanks, Coog.

No Memorial Day porn, though? :(

[Mikey]

I was thinking about smoking a pork shoulder for the holiday but didn't really want to spend the time, so I pulled some fish (mahi mahi, halibut and salmon) out of the freezer and smoked that instead. Takes about 1/4 the time and once it's done you don't need to do anything else to it (like pulling it apart).

I cut down a couple of olive trees in our yard last year and have been waiting to try it in the smoker. I've read that olive makes a nice mild smoke for the smoker, and is used regularly in the Mediterranean area. I've got a huge pile of 6 to 8 inch chunks, so enough to last a long time. I also have a bunch of oak from pruning I've done over the past couple of years.

Unfortunately I didn't do a PET of the smoking, but here's the dinner that resulted. It's basically a Caesar salad with lots of extra veggies plus some of the halibut and salmon. The wife doesn't eat tomatoes, so her's looks a little different. The olive wood smoked fish came out pretty awesome, BTW.

Served with some crusty bread and a glass pinot noir on the side

[smackaholic]

I could listen to this old Pisan talk forever!!!

Doesn't even matter what he says. He could read the fukkin' phone book.



Gonna give this a shot, maybe tomorrow.

I've done similar before, but never cooked the pasta in the dish this way.

[Mikey]

The most perfect avocado.

These are Reed avocados. They are absolutely the best tasting and smoothest texture of any avocado variety. Most of you probably only see the ubiquitous Haas variety, but there are at least half a dozen or more out there. As far as I know the Reeds are only grown and available locally for a couple of months from early to mid-summer.

These things are yuge - about softball sized normally and very easy to peel when ripe. They keep well in the fridge, even after they've been cut.

Got these at a local stand last Saturday, available for the first time this year, and just ripe this morning.
This 1/4 slice was enough to cover a large piece of toast with t pretty thick layer.

[Bill in Houston]

Nice. A good avocado is a thing of beauty.
Any way you use them is delicious.

[Mikey]

Damn JSC...that looks deadly. Deadly good.

I will save that for a special occasion, though, as I'm still trying to drop some lbs.

Down from 237 in January to 216 this morning. I will make a huge batch of those the day I hit 200.

[Bill in Houston]

Dude, you’re not 26 anymore.

Make two and give away one and a half of them

[The Whistle Is Screaming]

Tried a grilled brussel sprouts recipe last night, turned out pretty good.


https://www.ambitiouskitchen.com/spicy- ... _p=6699517

The only change I made was to use a grill plate instead of skewers. I also like mine more charred than not and it was easy to make some that way and leave others less charred.

[Mikey]

I was particularly pleased with this plate I put together last night.

Basically, a big-ass salad to accompany a hunk of grilled Alaskan halibut (at the top under the fig). I scored a really nice 3 lb hunk at Costco on Saturday. Must have been at least 3" thick so I was able to cut across the grain into some really nice steaks.

Lettuce, grape tomatoes, carrots, bell pepper, radishes and multi-grain sourdough were all from Saturday's haul from the farmers market. The lemon is from my tree. Asparagus, fig, olives and goat cheese from the local supermarket.

[Innocent Bystander]

I was particularly pleased with this plate I put together last night.

Basically, a big-ass salad to accompany a hunk of grilled Alaskan halibut (at the top under the fig). I scored a really nice 3 lb hunk at Costco on Saturday. Must have been at least 3" thick so I was able to cut across the grain into some really nice steaks.

Lettuce, grape tomatoes, carrots, bell pepper, radishes and multi-grain sourdough were all from Saturday's haul from the farmers market. The lemon is from my tree. Asparagus, fig, olives and goat cheese from the local supermarket.

That looks soooooo fucking good. I can imagine coring the good parts of the sourdough away from the crust and dabbing up the remnants of a meal well-laid.

You've outdone yourself, Mikey.

[Mikey]

LOL. It wasn't crusty until I put it in the toaster.