Most liked posts in thread: Soooooo Whatcha Eating?

Love bubble tea!

Made some challah this weekend (plain and cinnamon sugar). Been tweaking my recipe a bit and was really happy with how the flavors turned out in the end, but need to work on dough texture for the cinnamon sugar version.





My kids want pizza for dinner tonight. After challah, pizza dough is oh so simple.

 

Well, I was fiddling with the grill again today.
Ground pork and bacon burgers with grilled pineapple rings and vidallias. Burgers and rings basted liberally with Kings Hawaiian BBQ sauce.
Yes, I’m lazy. Paper plates and eating with my hands as often as possible. I hate washing dishes.

 

Fish Tacos

 

If you're actually considering putting an entire ghost pepper in your mouth please video it for us.

 

How does that not spill?

 

This



Took about 36 hours to slowly become.



Vanilla, maple Apple butter made with Arkansas Black apples.

An heirloom variety from around the Civil War timeframe.

 

Working on the Christmas goodies.

Blueberry Ginger Banana Bread

 

Dave's got crabs!

 

The sauce is rather tasty, not incredibly hot. Good flavor.

Now with labels...

 

In the spirit of Fat Tuesday, I cooked up some shrimps in a skillet with oil, a ton of diced garlic, and a cayenne pepper from my garden (I froze some for winter use). I did't have time to make a rice dish from scratch, as I didn't know today was Fat Tuesday -- until today. So, I used some Zatarain's jambalaya kit-in-a box for rice to eat with my shrimps. I already had it in the pantry. Served with a big-ole glass of sweet tea.



CD

 

It's been cold and rainy here. I've had to postpone photoshoots outside due to the weather. I can shoot in cold, but not in rain.

So, I'm using the "time off" to cook.

Monday, I went Cuban, and made Cuban roast pork in a cast iron dutch oven (six hours at 275F), with some Cuban black beans (lots of garlic) on the side, as well as some fried plantains.



And today (got rained out again), I used the leftover pork to make an authentic Cuban sandwich.



If I can't work, I may as well cook and eat some good food.

CD

 

New York Strip. Marinated in Kentuckyaki sauce and glazed with a little of Kings Hawaiian BBQ SAUCE. And of course, the mandatory baked tater.

 

Shrimp and grits. Yellow corn grits, with cheddar, jalapeños, and Hatch green chilis. Shrimp blackened with Zataran's seasoning and butter with sweet peppers and green onions. Leftover grits will be used for polenta.

 

Made wontons

 

Here's the 'food porn' image! It could have done with some small, whole onions and some carrots, but I had gotten an odd cut of beef from a delivery grocery service and I was improvising for a dish to use it well. I had the wine, some large yellow onions and some huge mushrooms that I had gotten for grilling laying about, so this is what happened. I did have a huge carrot laying about from a week or two ago, but it got chopped in w/ the braising liquid for flavor. I could have done w/ some small fresher carrots in there for some color... 4 hours in the oven makes for great beef and a wonderful sauce, but the carrots were practically liquid at that point.

I need to try Coc au vin soon.