They do a fundraiser every month by selling smoked meats and sides. Went to the Cub Scouts this time
Food Thread
- Thread starter Leroy
- Start date
- Location
- Chardon, OH
Every month !
What a good easy resource !
It takes me 3 hours to drive to Columbus.
Driving back & forth would save me time instead of me smoking ! ! !
Last edited:
- Location
- Chardon, OH
Jibarito - Smashed Plantain Sandwich
Rev: 210821 1045
In Puerto Rico, jibaro is a reference to the island's rural, agrarian population. However, in Chicago, a jibarito is a unique and original sandwich created by Puerto Rican immigrants at the Borinquen restaurant in Humboldt Park. Today it is served throughout the city.
Peel green plantain
Cut in ½ at mid-length
Fry at 375°F for 4 min.
Mash plantain flat in Tortilla Press (~1/8 to 3/16” thk)
Fry resulting disc at 375°F for 4 min.
Sandwich assembly:
Plantain
Swiss cheese (cheese keeps the plantain crispy from mustard & mayo)
Colemans mustard (this is hot)
Baked ham – deli sliced
Tomato slices – vine ripe
Cabbage shreds – red & Napa (for texture)
Mayo – for moisture
Swiss cheese
Plantain
Rev: 210821 1045
In Puerto Rico, jibaro is a reference to the island's rural, agrarian population. However, in Chicago, a jibarito is a unique and original sandwich created by Puerto Rican immigrants at the Borinquen restaurant in Humboldt Park. Today it is served throughout the city.
Peel green plantain
Cut in ½ at mid-length
Fry at 375°F for 4 min.
Mash plantain flat in Tortilla Press (~1/8 to 3/16” thk)
Fry resulting disc at 375°F for 4 min.
Sandwich assembly:
Plantain
Swiss cheese (cheese keeps the plantain crispy from mustard & mayo)
Colemans mustard (this is hot)
Baked ham – deli sliced
Tomato slices – vine ripe
Cabbage shreds – red & Napa (for texture)
Mayo – for moisture
Swiss cheese
Plantain
VenasNursery
Been here much more than a while
- Location
- Michigan
So so interesting
- Location
- Chardon, OH
The plantains make the sandwich very "crunchy".
- Location
- Chardon, OH
That looks terrific !
Did you make the gnocchi ?
It was awesome. I made the gnocchi working roughly from this recipe. Really easy and pretty minimal active time. Mine had
www.theguardian.com
Oven finished a bit longer than she calls for cause I like a bit of crispy dough to contrast the soft mozz and tomato.
Rachel Roddy's recipe for semolina gnocchi with butter, parmesan and sage | A kitchen in Rome
In Rome, before potatoes (as late as the 1850s), gnocchi were made with semolina flour, mixed with cheese and egg, and baked in butter. Sounds stodgy? You’ll be surprised.
www.theguardian.com
Oven finished a bit longer than she calls for cause I like a bit of crispy dough to contrast the soft mozz and tomato.
- Location
- Chardon, OH
Excellent !It was awesome. I made the gnocchi working roughly from this recipe. Really easy and pretty minimal active time. Mine had
Rachel Roddy's recipe for semolina gnocchi with butter, parmesan and sage | A kitchen in Rome
In Rome, before potatoes (as late as the 1850s), gnocchi were made with semolina flour, mixed with cheese and egg, and baked in butter. Sounds stodgy? You’ll be surprised.
Oven finished a bit longer than she calls for cause I like a bit of crispy dough to contrast the soft mozz and tomato.
VenasNursery
Been here much more than a while
- Location
- Michigan
What a beautiful steak
- Location
- Chardon, OH
Lamb Shank – Sous Vide
Rev: 210824 1215
Lamb shank – bone in
Garlic powder
Accent (MSG)
Black pepper
Salt
Butter
Sous vide at 144°F for 30 hrs.
Tomato – wedges (vine ripe)
Balsamic vinegar – drizzle (very old)
Black pepper
French fries – home made
Lamb/butter Au Jus for dipping
Corn – whole kernel
Rev: 210824 1215
Lamb shank – bone in
Garlic powder
Accent (MSG)
Black pepper
Salt
Butter
Sous vide at 144°F for 30 hrs.
Tomato – wedges (vine ripe)
Balsamic vinegar – drizzle (very old)
Black pepper
French fries – home made
Lamb/butter Au Jus for dipping
Corn – whole kernel
When in Chicago, I have to go there
AdkEric
Branched out member
- Location
- Adirondacks
Grilled bacon wrapped filet mignon.
2 1/4" thick. Season with salt, pepper, onion powder. Maple smoked bacon, thick cut. Grilled at 450° 5 mins/side. Topped with garlic herb butter. Let rest 7-10 mins.
Corn on the cob - grilled in the husk. 450° for 20 mins, turning every 5.
EDIT: after cutting into it, this was a bit undercooked. Back on the grill for another 3 mins per side and it came out perfectly rare.
2 1/4" thick. Season with salt, pepper, onion powder. Maple smoked bacon, thick cut. Grilled at 450° 5 mins/side. Topped with garlic herb butter. Let rest 7-10 mins.
Corn on the cob - grilled in the husk. 450° for 20 mins, turning every 5.
EDIT: after cutting into it, this was a bit undercooked. Back on the grill for another 3 mins per side and it came out perfectly rare.
Last edited:
Reach
Been here much more than a while
- Location
- Atglen, PA
Ooh, I’m almost jealous! I did eat a t-bone this evening though, but no bacon, and no grilled corn - my favorite way to cook it, without doubt. Do you soak the corn in water before you grill it, or just throw it on?
AdkEric
Branched out member
- Location
- Adirondacks
Just throw it on. I've never tried soaking it in water beforehand, but perhaps I'll try that next time.
Reach
Been here much more than a while
- Location
- Atglen, PA
You might like the results, it steams the corn that way, rather than just baking it. I’ve also heard of people opening the husks, pulling the silk and adding seasoning, and closing it all back up, but I’ve never tried that - it’s too complicated for me, and I’m not sure I would get the husks back in place well enough.
AdkEric
Branched out member
- Location
- Adirondacks
Neat, I'll give soaking a try. I've read of seasoning and replacing the husk as well, but I'm with you on that one, I'd never get the husks back in place well.
Looks great but get that grill HOT for beef, 2-3 per side
