Food Thread

GregManning said:
Cooked by you, or Sam ?
Cut that sucker open so we can see it !
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Anticipation messed me up and I forgot pics once it hit my plate!!!
I like the small cut (serves 2) so each bite has bark!!!
Also can have it more often because I’m not buying $80-$120 chunk of meat
 
JD3000 said:
Pan seared swordfish with fried zucchini and tomatoes in a garlic Parm/Romano cream sauceView attachment 66331
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That looks great! Almost good enough to make me actually want to eat that zucchini squish!

I should have photographed it, but I didn’t. I made a coronavirus special - or was it a coronary special? - tonight: Seasoned butter seared T-bone steak with shrimp sautéed in garlic, and two baked potatoes, coated first in olive oil, sea salt, and cracked black pepper, and then topped off with butter and more salt and pepper.
 
Reach said:
That looks great! Almost good enough to make me actually want to eat that zucchini squish!

I should have photographed it, but I didn’t. I made a coronavirus special - or was it a coronary special? - tonight: Seasoned butter seared T-bone steak with shrimp sautéed in garlic, and two baked potatoes, coated first in olive oil, sea salt, and cracked black pepper, and then topped off with butter and more salt and pepper.
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Try zucchini on the grill or drain it halfway through pan frying. This gets rid off the water it gives off.

Anything covered in garlic and cheese cream sauce is good!
 
Pot Roast - beef eye roast, because it’s what I had, rubbed with salt and pepper, before being braised in olive oil. Cooked in a Dutch oven stovetop for four hours, with onions, garlic, and horseradish. Sauce was white wine and Worcestershire, which was then turned into a brown gravy after the cooking was done.

Baked potatoes -coated with olive oil, then rubbed with sea salt and coarse ground black pepper. Baked in a convection oven for one hour at 400, split open immediately after cooking, and topped with a nice unhealthy sized pat of butter. 2C9A4DA0-8D22-43F6-B969-30C61EEED192.webp
 
Giant salmon filet slow smoked with greenish Cottonwood chunks for 3 hours. Best salmon I've ever had. Seasoned the bottom side with Lawry's and smoked it around 220° skin side up so all the fat soaks down into the meat. My smoker is a super simple one so that temp is a guess. Pasta is an improvised parmesan cream sauce with black pepper and broccoli. This is a go to. That was last night. Tonight was venison tacos. 1.5 lbs ground venison, 1/4 chopped onion, chili powder, black pepper to taste and a tablespoon of habanero sauce. Cook it to brown, fill your shells with whatever else you want and eat it. No pics because I couldn't wait to eat haha
 

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Njdelaney said:
Giant salmon filet slow smoked with greenish Cottonwood chunks for 3 hours. Best salmon I've ever had. Seasoned the bottom side with Lawry's and smoked it around 220° skin side up so all the fat soaks down into the meat. My smoker is a super simple one so that temp is a guess. Pasta is an improvised parmesan cream sauce with black pepper and broccoli. This is a go to. That was last night. Tonight was venison tacos. 1.5 lbs ground venison, 1/4 chopped onion, black pepper to taste and a tablespoon of habanero sauce. Cook it to brown, fill your shells with whatever else you want and eat it. No pics because I couldn't wait to eat haha
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That all looks great!
 
Ravioli w/ Shrimp, Bacon & Garlic
Rev: 200330 1410

Bacon – twice smoked, extra thick cut, from slab – cooked to soft
Shrimp – 26-30 ct – gently cooked in bacon grease, w/ garlic
Garlic – minced
Wonton wrappers

Ravioli steamed, served w/ Pesto sauce
200330 Ravioli Shrimp Bacon 1 - IMG_0436 (002).webp
200330 Ravioli Shrimp Bacon 2 - IMG_0437 (002).webp
200330 Ravioli Shrimp Bacon 3 - IMG_0439 (002).webp200330 Ravioli Shrimp Bacon 4 - IMG_0440 (002).webp
 
20200328_184932.jpgBeef fried rice made with beef I butchered myself here at the house. I got an entire dairy cow carcass (700lbs and very lean) for $400 and butchered it in my basement over the course of 2 days. Now I know why butchers have those giant forearms, not a task for the weak of heart or hand. Ground this beef myself and mixed in a little pork fat, onion and garlic into the grind. Brown 1.5 pounds in the skillet, add mixed veggies(whatever you want in there), cook a cup of Basmati rice (yields about 3 cups cooked rice) and then stir that in with the meat and veggies. I season with black pepper, red pepper, garlic powder, salt, soy sauce and tiger sauce. Cook together on low for about 15 minutes.
 
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