What's Cookin'?

Discussion in 'Bad Dog Cafe' started by 1293, May 26, 2019.

  1. Obsessed

    Obsessed Doctor of Teleocity Ad Free Member

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    Mrs. Obsessed is gone for the week, so I'm batching it, along with a major creek run off and unlimited electricity, so it is a simple tri-tip on the grill and lots of Pinot Noir and a long evening with the amps.:)
     
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  2. dkmw

    dkmw Friend of Leo's Silver Supporter

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    Don’t you have a job catching trout right now?
     
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  3. Stubee

    Stubee Poster Extraordinaire Gold Supporter

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    I made venison steak marinated in teriyaki, pan ‘near blackened’ after sautéing yellow peppers in the same skillet. I prefer BBQ but didn’t feel like firing up my charcoal Weber just for two pieces of venison. It was excellent.

    Last night a friend outdid me: that days morels sautéed in butter with a bit of onion, served with a BBQ’d venison whole loin he put a bit of lemon and soy on. Done to perfection; oh God was it good!

    Tonight pasta with Italian sweet sausage in a tomato based sauce, and fresh local asparagus sautéed with soy & raspberry dressing.
     
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  4. Dan R

    Dan R Friend of Leo's

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    Here's my chicken marinade if anyone is interested: Equal parts of Dale's seasoning and apple cider vinegar, teaspoon of brown mustard, chopped garlic, juice of one lime, (with zest if you'd like), salt, pepper, paprika and a teaspoon of honey. A few hours in the fridge and good to go.
     
  5. Anita Bonghit

    Anita Bonghit Tele-Meister

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    Got a pork butt cooking in the pressure cooker, cooking it in root beer. Gonna shred 1/2 for pulled pork sliders today on Hawaiin buns and cole slaw Shredding the other 1/2 for tacos tomorrow.
     
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  6. getbent

    getbent Telefied Ad Free Member

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    wife is making nm green chile today... the house smells amazing...

    alright, I'm going back out back and get some stuff done.
     
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  7. Paul in Colorado

    Paul in Colorado Telefied Ad Free Member

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    Dang! I forgot to pull out the chicken to defrost. I guess I'll have it tomorrow with steamed spinach, mashed potatoes and gravy. I have left over pasta and sauce I can eat tonight.
     
  8. archetype

    archetype Fiend of Leo's Silver Supporter

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    Nothing out of the ordinary, here. I'm prepping for shrimp sauted in sesame oil, on top of risotto with chopped asparagus, and steamed broccoli. We'll eat on the upper patio, have a glass of wine, watch the ducks and about 5 different families of Canada Geese having their dinner, then watch the sun go down. We'll also hope for bats at dusk. We didnt see any last year and they're in short supply in Western NY. They flutter all over the back of the property, and sometimes right over us on the patio, cleaning insects out of the air.

    duckwander_sm.jpg
     
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  9. Obsessed

    Obsessed Doctor of Teleocity Ad Free Member

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    Flyfishing during the runoff is like playing through five fuzz pedals into an Orange amp.
     
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  10. Papa Joe

    Papa Joe Friend of Leo's

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    If I were still living alone it would be whatever I grabbed out of the fridge and threw in the mic..But with Cindi here in the kitchen I know it's gonna be much better than that..
    She loves cooking..
     
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  11. BigDaddyLH

    BigDaddyLH Telefied Ad Free Member

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    Fish tacos. My wife is busy so I am doin 'em. Just signing off now to make a pineapple/mango salsa!
     
  12. stxrus

    stxrus Friend of Leo's

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    We have no idea for tomorrow. We’ve been out the last five nights. Not our normal.
    I could do something on the grill or go for sushi.
    Chicken & Polish Sausage was just suggested.
    I have no idea. Maybe tomorrow will have an answer
     
  13. Whatizitman

    Whatizitman Tele-Afflicted

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    Pig tonight. Cow tomorrow.

    Oink oink. Moo moo.

    Life is good.
     
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  14. Nightclub Dwight

    Nightclub Dwight Tele-Holic

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    Tonight was asparagus pizza and salad from the garden. When asparagus is plentiful we blitz it in the food processor with a little lemon juice and hard cheese. We freeze that sauce and use it on pasta or pizza whenever we feel like having asparagus. Tonight we put some Monterrey Jack cheese on top and it was pretty great.

    Monday I'm doing separate but similar vegetarian and meatatarian dishes. I'm making two batches of peppers and onions, one will have veggie dogs, the other will have bratwurst. I also have some "just-in-case" sausage if more people show up unexpectedly. I got some Sicilian spicy sausage and some chipotle and cheese sausage from Parma Sausage, my second favorite sausage maker of all time. (My all time favorite maker retired maybe 20 years ago, and this is as close as it gets.) That chipotle cheese sausage was so good when I tried one yesterday that I"m going to save it for myself, unless I really need to break it out. I mean bratwurst is a fine offering for most guests.

    Memorial Day is just a small gathering for us. We have our big summer party on American Fourth of July, when I smoke 15 or 20 pounds of pork shoulder.
     
  15. FenderGyrl

    FenderGyrl Friend of Leo's

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    Wisconsin here...
    Boiled up a bunch of brats in Hamms beer and onions.
    They'll get thrown on the grill later today to get striped.

    :p
     
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  16. don71

    don71 Tele-Afflicted

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    I just found two ribeyes in the freezer. Yay!

    I like the idea of smoking/grilling some jalapenos...:)
     
  17. MilwMark

    MilwMark Poster Extraordinaire Ad Free Member

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    Frittata with parmesan, roasted fennel and carrots, and fresh garden chives. And hash browns. Yum.
     
  18. 1293

    1293 Poster Extraordinaire

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    My wife bought me a Weber kettle before we got married.
     
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  19. 1293

    1293 Poster Extraordinaire

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    Ooo. I've got some haddock and a fresh bag of masa harina. Gotta call my wife and have her pick up some cabbage and cilantro.

    EDIT: Done deal.
     
    Last edited: May 27, 2019
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  20. Rustbucket

    Rustbucket Friend of Leo's

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    Cooking was a struggle over the weekend since I was moving, so just a quick grill Saturday night of burgers, squash and some nice cheese from Québec.

    I grew up on western camp style cooking and the Mexican influences that are common in the Southwest. I still cook and love those cuisines, but these days I get the most excitement from cooking Indian and Middle Eastern dishes.
     
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