What's For Dinner?

wowzers...that's quite a spread...was that one meal? How many people?

And is that spam sushi or what???

 

So cool.

 

thanks, yeah, we really like this aspect of living in a very rural place.

The funny bit is that this was only our second time getting the fresh butter...and literally in yesterday's Jackson Hole newspaper there was a front-page story about 4 kids that have gotten sick from drinking fresh milk from another nearby dairy. Yikes...but, no risk-it, no biscuit

On a related note, I came downstairs today to my wife making breakfast and announcing it too was all local - the aforementioned baguette and butter, joined by eggs from our usual source (a total whiskey-tango farm with great people just down the road) and chives from our garden (last picking before it drops to 26F tonight). Similarly there is a lot of beef, pork and chicken from the nearby ranches/farms and "some" veggies - our growing season is pretty short. Oh...yeah, and potatoes...yeah, we got those in abundance lol (we are 5 miles from the Idaho border).

 

Edwards aged meats has a local farmer in Sonoma raise goats with a specific fead and then dry ages the goat. I’m typically not a fan of goat but this is so good. Tastes like a cross of beef and lamb.

 

that was about half the food I had for my son’s 2nd bday party lol. That is spam musubi a Hawaiian staple.

 

AU wagyu strip, 100 day dry aged beef ribs, and dry aged goat bavette. Not pictured corn on cob and salad lol

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I know its repetitive, but it's my bday tradition...Good cut ...
View attachment 3593622

 

Mmmmmmm! Is that the Diamond Jim Brady or the Beef Bowl Double Cut?

Happy Birthday!

We went slightly more downscale! [emoji2]
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Volunteer fire department up near Tioga, Texas had their annual BBQ fundraiser. Brisket was OK, jalapeño sausage was much better. Great slaw. Good potato salad. Meh on the beans...T

 

Beef bowl , only way to go ..

 

Last night… corned beef, then Italian cookies and a nice scotch for dessert.

The Shun knife is crazy sharp. Slight pressure and it’s in the cutting board.

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Happy Birthday my friend!

Looks good. I had leftover BBQ from our family October bday gathering yesterday for lunch. What an amazing post workout meal. From Rudy's.

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For some reason, I have been wanting to make chili verde at home. Was fun and easy and yummy!

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Pizza night. Didn't have tons of topping laying around, so did 2x of the first pie:

- Pepperoni, olive and onion (made 2, only 1 pictured)

- Veggie with marinated artichoke hearts, onion, olives and fresh basil

I think I've mostly settled on a new dough recipe. Use fresh block yeast and 62% hydration. Form the large ball and leave it overnight to ferment on the counter at room temperature. Then form the pizza-size dough balls the next morning and let them ferment for another ~8 hours at room temp. Seems to make a good Neapolitan style crust. Sadly, its still a struggle to get the proper/perfect temp on both the stone and ambient oven temp to cook it "just so" - these cook so fast that a matter of 2-5 seconds can burn an area of the pizza. The relatively small size of even the larger Koda 16 limits your ability to move the pizza far from the flames like a professional can in their giant pizza oven. I think I'll experiment with lower cooking temps next time (we have been running around 750F on the stone, but I may try something like 600F and see what happens).

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Chicken marbella from silver spoon caterers near where we used to live in NYC. Meh. Baked chicken with capers, olives, prunes in wine sauce. Secret ingredient is brown sugar. Weird.
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Details!
T

 

ha, well...first you source great tomatillos, the freshest chilis grown in New Mexico, and smoke them using only southwest Texas sourced mesquite wood, then peel them under 75F water, then...





nah...I went full redneck on this.

Stuff I put in there:
- Cubed potatoes
- Cubed pork stew meat
- Half a chopped onion
- 3 diced garlic cloves
- 1 teaspoon each of; ground cumin, smoked paprika, dried oregano, ground coriander, salt, black pepper, ancho chili powder
- Several dashes of tabasco hot sauce and a dash of chipotle powder
- 1 bay leaf
- 2 Cans of green enchilada sauce
- 2 Cans of those chopped chilis in the same grocery aisle
- Threw in the last bit (couple of ounces) of leftover salsa from a jar in the fridge

Steps were this simple:
- Brown the pork with some of the spice mix in olive oil
- Add the onions and sauté for a few minutes in the same pot
- Dice and nuke the potatoes for 5 minutes, then add to the same pot
- Throw everything else in the pot.
- Stir, bring to a boil, reduce and simmer for an hour or two

Done.

I have to say, I'm shocked how good this is for having used canned green sauce and canned chilis and bottled salsa. Check out the breakfast thread for my chili verde and eggs - it looks much better in that pic!

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Last night. King Salmon in parchment and Carolyn's rice pilaf.

 

Boardwalk Ferrari has used Rudy's for catering events in the past. For a chain, it's pretty good. I tried Dickey's once. No mas! [emoji2]

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Rotini with home made pesto and sliced Szechuan peppers for color and spice.

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Nostalgia night! Tuna casserole. Missus made this.

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Fajitas. Marinated overnight in line juice, cumin, salt, pepper, garlic powder, onion powder, a dash each of ancho and cayenne chili powders.

Black beans. Homemade. Liquid smoke, bacon, cumin, onion powder, garlic powder, ancho and cayenne powder, salt and pepper.

Soak the beans for a few hours, changing the water three times. Then simmer for about 6 - 8 hours in the above spices.

T

 

bone in ribeye and scallop potatos.
Maatros restaurant.
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Polish heritage night;

Zapiekanka (baguette “pizza” of sorts - sautéed mushroom and onion base, a layer of polish sausage, then a layer of shredded Gouda, then topped with Polish ketchup and chives.)

2 cabbage salads

Yummy!

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Flank steak tonight. Big portobello mushrooms and a salad.

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Gorgeous!

 

28 day dry aged prime NY strip. A steakhouse (Angelo’s) in a semi industrial neighborhood of solidly middle class Kenilworth, NJ. Beefy with that great mineral flavor you get with steak like this.
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Zapiekanka Part Dwa

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