Food Thread

[VenasNursery]

This was a test before remaking it w/ some of my recent “Pork Butt – Smoked + Sous Vide”:

Pork Rolls w/ Puff Pastry
Rev: 201029 0720

1 lb Pork – 90/10; ground 454 g
¼ c Panko bread crumbs

½ c Onion, large – fine dice 110 g
½ c Carrot, med – fine dice 45 g
½ c Celery, med stalk – fine dice 45 g

2 T Olive oil (EVOO)
1 T Garlic – minced
1 T Fennel seed
1 t Thyme, dried
1 t Black pepper
1 t Salt

Puff pastry sheet ~ 1/8” thick (Pepperidge Farm brand) – into 4 rectangles
1 egg Egg was to seal edge of roll; and coat outside.

Cook oil, garlic & spices until translucent. (~ 1 min.)
Add veg’s sequentially; cook until tender. (~ 20 min. total)
Cool.

Combine pork, panko & veg mix.
Form into “sausages” & roll pastry around it; seal w/ egg wash along final edge.
Coat outside of pastry w/ egg wash to improve browning.

Bake in 375°F oven for 40-45 min.

Next Time – increase spices:
2 T garlic
2 t black pepper
½ t Anise seed
½ t Red pepper flakes
¼ t Chipotle powder
View attachment 71140
View attachment 71141

That looks great almost like a pastie!!!
New recipe this weekend!!!

 

[GregManning]

This is a much better version of my previous Pork Rolls.
The filling texture has been improved by using “fine pulled pork strands (vs ground pork) & increasing the size of the veg dice.
The amount of seasoning, in addition to the smoke, is significantly stronger.

Pulled Smoked Pork Rolls w/ Puff Pastry
Rev: 201030 1915

1 lb Pork – Pulled Smoked Pork Butt – fine shreds (smoked + sous vide) 454 g
½ c Panko bread crumbs

1 c Onion, large – med. dice 150 g
½+ c Carrot, med – med. dice 75 g
½+ c Celery, med stalk – med. dice 75 g

2 T Olive oil (EVOO)
2 T Garlic – minced
1 T Fennel seed
1 t Thyme, dried
2 t Black pepper
1 t Salt
½ t Anise seed
½ t Red pepper flakes
¼ t Chipotle powder

Puff pastry sheet ~ 1/8” thick (Pepperidge Farm brand) – into 4 rectangles
1 egg Egg wash to seal edge of roll; and coat outside.

Cook oil, garlic & spices until translucent. (~ 1 min.)
Add veg’s sequentially; cook until tender. (~ 20 min. total)
Cool.

Combine pork, panko & veg mix.
Form into “sausages” & roll pastry around it; seal w/ egg wash along final edge.
Coat outside of pastry w/ egg wash to improve browning.

Bake in 375°F oven for ~ 45+ min.

 

[JeffGu]

 

[Mattson]

Mmm, it looks very tasty and appetizing. I liked a lot of your recipes, thank you. If you read all this thread, you can make a great cookbook. As for me, I love to cook. I prefer healthy food and cook only with olive oil using healthy ingredients and spices. But sometimes I want chicken with a crispy crust that can only be cooked in an air fryer. Thus I found a review of the best large capacity air fryers to choose the best one for my kitchen. What do you recommend?

 

[GregManning]

Smoked Pork Stuffing
Rev: 201107 0700

1 lb Smoked pork butt – diced to ½” cubes 454 g

1-1/4 c Red onion - diced (1/2 large onion) 150 g
1 c Celery - diced 200 g
1-1/3 c Portabella mushrooms – diced 215 g
1+ c Chix broth 275 g

1 c Corn bread crumbs / cubes
1 c Bread cube stuffing

Olive oil
Salt, pepper, thyme, red pepper flakes

Gently sauté veg’s to soften.
Mix in spices, & then pork cubes.
Mix in bread cubes.
Add chix broth for moisture.

Bake at 350°F for 30 min. in covered 10” X 10” casserole. (lots of surface area for crispy bites.)
Bake an additional 40 min. uncovered at 425°.
Served / eaten w/ Pork gravy.

 

[VenasNursery]

Smoked Pork Stuffing
Rev: 201107 0700

1 lb Smoked pork butt – diced to ½” cubes 454 g

1-1/4 c Red onion - diced (1/2 large onion) 150 g
1 c Celery - diced 200 g
1-1/3 c Portabella mushrooms – diced 215 g
1+ c Chix broth 275 g

1 c Corn bread crumbs / cubes
1 c Bread cube stuffing

Olive oil
Salt, pepper, thyme, red pepper flakes

Gently sauté veg’s to soften.
Mix in spices, & then pork cubes.
Mix in bread cubes.
Add chix broth for moisture.

Bake at 350°F for 30 min. in covered 10” X 10” casserole. (lots of surface area for crispy bites.)
Bake an additional 40 min. uncovered at 425°.
Served / eaten w/ Pork gravy.

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Just in time for thanksgiving recipes!!!

 

[GregManning]

Mmm, it looks very tasty and appetizing. I liked a lot of your recipes, thank you. If you read all this thread, you can make a great cookbook. As for me, I love to cook. I prefer healthy food and cook only with olive oil using healthy ingredients and spices. But sometimes I want chicken with a crispy crust that can only be cooked in an air fryer. Thus I found a review of the best large capacity air fryers to choose the best one for my kitchen. What do you recommend?

@Mattson I don't have an air fryer; I already have too much cookware (knives, pots, pan, etc).
But let me know what you find !
I might change my mind.

 

[Reach]

@Mattson I don't have an air fryer; I already have too much cookware (knives, pots, pan, etc).
But let me know what you find !
I might change my mind.

@GregManning This poster very suspiciously appears to be a spammer, just looking for backlinks to legitimize a site.

 

[GregManning]

@GregManning This poster very suspiciously appears to be a spammer, just looking for backlinks to legitimize a site.

@Reach
Don't see it. Enlighten me.

 

[Reach]

@Reach
Don't see it. Enlighten me.

Tap on “best large capacity air fryers” in the second to last line of his post, it’s a very carefully hidden link.

 

[GregManning]

@Mattson I don't have an air fryer; I already have too much cookware (knives, pots, pan, etc).
But let me know what you find !
I might change my mind.

Don't think I need an air fryer, now that I have looked into it.
I already have 2 convection ovens: Wolf range & Maxim (very nice, old, counter-top oven)

 

[JD3000]

Little catching up

 

[JD3000]

 

[Reach]

Little catching up

The lasagna looks amazing, and that sausage “soup” looks good too - I feel like I know what it is, but my thinker is currently about half out of order. What is it?

 

[JD3000]

The lasagna looks amazing, and that sausage “soup” looks good too - I feel like I know what it is, but my thinker is currently about half out of order. What is it?

I made a whole bunch of sauce from the garden and the big pot is that with sweet sausage from the butcher and the small frying pan is the start of some Bolognase.

The last pics are salmon and shrimp in a garlic and cream/parm/Romano sauce with asparagus and cherry tomatoes. Easy and really fast

 

[Reach]

I made a whole bunch of sauce from the garden and the big pot is that with sweet sausage from the butcher and the small frying pan is the start of some Bolognase.

The last pics are salmon and shrimp in a garlic and cream/parm/Romano sauce with asparagus and cherry tomatoes. Easy and really fast

Ok, that makes sense. I was thinking that of a specific soup, but still can’t think of the name. Apparently it’s not that, but it looks great. And the salmon and shrimp looks real good too!

 

[JD3000]

Jefferson Reserve stave I forgot I had

First on after braising for a couple hours

After 2 1/2 hours oak stave and apple chips smoke

 

[GregManning]

This is a lamb meatloaf modification of a beef recipe.
I really made it to be used the “next-day(s)” by pan frying slabs in butter, duck fat, bacon grease, etc.
e.g. meat portion of a dinner w/ potatoes & veg; sandwich; breakfast w/ eggs, etc.

Umami Lamb Meatloaf
Rev: 201117 1805
Ref: “The Fifth Taste: Cooking with Umami”; by Kasabian & Kasabian; p 40
Makes ~12” L X 3” Diam. Log

Olive oil Extra-Virgin - as needed
140 g (1 medium) Onion, red - diced
15 g (2 cloves) Garlic - minced
145 g (1/3 lb) Cremini, or other mushrooms - sliced ¼“ thk, strips
75 g (1/2 medium) Red bell pepper - sliced ¼” thk, strips
150 g (1 cup) Corn kernels - thawed if frozen
150 g Red tomato - diced small (canned; Muir Glen, fire roasted, diced; drained of liquid)
90 g Sun died tomato - sliced ¼” thk, strips (squeeze out excess oil if required)
½ c Bread crumbs (or more) - (used Panko)
2 T Tamari sauce (or Soy)
½ t Black pepper - coarse grind
1 lb Bacon - hickory-smoked, thick slices
1 egg - beaten well
1 lb Lamb, ground
1 t Thyme, crushed
1 t Rosemary, crushed
1 t Smoked paprika, ground powder
½ t Chipotle pepper, ground powder

Notes:
1. Pre-Bake bacon strips on sheet pan at 350°F for ~ 30 – 40 min. to render some fat. (Day-a-head)
- cut into ¼” dice.

2. Heat a small amount of olive oil in a wok (or large skillet).
Add onions and sauté until translucent; “low-med” heat about 10 minutes.
Add garlic and mushrooms.
Sauté mixture to remove excess moisture & is very lightly caramelized, “low-high” about 10minutes.
Set aside to cool.

3. Heat some additional olive oil.
Add red pepper strips & corn; “low-high” about 10 min.
Cook until toasted.
Set aside to cool.

4. Add some olive oil.
Add diced tomatoes & sun-dried tomatoes to lightly caramelize; “low-high” about 10 min.

5. Mix together: veg’s & seasonings.

Prepare meat mixture:
Mix lamb, bread crumbs & all other ingredients, including beaten egg.
Gently mix by hand until just combined. Do not overwork.
Form the meatloaf by hand, on parchment paper in a sheet pan.
Coat the loaf w/ egg wash to improve browning.

Bake the meatloaf:
Heat oven to 350°F. Bake until internal temperature reaches 155°F.
Presentation: Let rest 10 minutes before slicing.

Ref. Source:

Adapted recipe from "The Fifth Taste: Cooking with Umami" by David and Anna Kasabian, (Rizzoli, $27.50).

 

[Reach]

This is a lamb meatloaf modification of a beef recipe.
I really made it to be used the “next-day(s)” by pan frying slabs in butter, duck fat, bacon grease, etc.
e.g. meat portion of a dinner w/ potatoes & veg; sandwich; breakfast w/ eggs, etc.

Umami Lamb Meatloaf
Rev: 201117 1805
Ref: “The Fifth Taste: Cooking with Umami”; by Kasabian & Kasabian; p 40
Makes ~12” L X 3” Diam. Log

Olive oil Extra-Virgin - as needed
140 g (1 medium) Onion, red - diced
15 g (2 cloves) Garlic - minced
145 g (1/3 lb) Cremini, or other mushrooms - sliced ¼“ thk, strips
75 g (1/2 medium) Red bell pepper - sliced ¼” thk, strips
150 g (1 cup) Corn kernels - thawed if frozen
150 g Red tomato - diced small (canned; Muir Glen, fire roasted, diced; drained of liquid)
90 g Sun died tomato - sliced ¼” thk, strips (squeeze out excess oil if required)
½ c Bread crumbs (or more) - (used Panko)
2 T Tamari sauce (or Soy)
½ t Black pepper - coarse grind
1 lb Bacon - hickory-smoked, thick slices
1 egg - beaten well
1 lb Lamb, ground
1 t Thyme, crushed
1 t Rosemary, crushed
1 t Smoked paprika, ground powder
½ t Chipotle pepper, ground powder

Notes:
1. Pre-Bake bacon strips on sheet pan at 350°F for ~ 30 – 40 min. to render some fat. (Day-a-head)
- cut into ¼” dice.

2. Heat a small amount of olive oil in a wok (or large skillet).
Add onions and sauté until translucent; “low-med” heat about 10 minutes.
Add garlic and mushrooms.
Sauté mixture to remove excess moisture & is very lightly caramelized, “low-high” about 10minutes.
Set aside to cool.

3. Heat some additional olive oil.
Add red pepper strips & corn; “low-high” about 10 min.
Cook until toasted.
Set aside to cool.

4. Add some olive oil.
Add diced tomatoes & sun-dried tomatoes to lightly caramelize; “low-high” about 10 min.

5. Mix together: veg’s & seasonings.

Prepare meat mixture:
Mix lamb, bread crumbs & all other ingredients, including beaten egg.
Gently mix by hand until just combined. Do not overwork.
Form the meatloaf by hand, on parchment paper in a sheet pan.
Coat the loaf w/ egg wash to improve browning.

Bake the meatloaf:
Heat oven to 350°F. Bake until internal temperature reaches 155°F.
Presentation: Let rest 10 minutes before slicing.

Ref. Source:

Adapted recipe from "The Fifth Taste: Cooking with Umami" by David and Anna Kasabian, (Rizzoli, $27.50).
View attachment 71603

View attachment 71604
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That looks promising, perhaps made with beef instead of the lamb. How was it?

 

[GregManning]

That looks promising, perhaps made with beef instead of the lamb. How was it?

It's excellent.
I have made the original beef meatloaf.

I like the lamb 'cause of the "different" flavor.