Cooking/Food thread

[RickN]

That looks like a snack but looks good.
Looksa aint everything thought lol

I should have a pic of when I made it tonight, but my photos always suck. I used a large boneless chicken breast pounded pretty flat to make them very tender. 3 of them filled a 9 x 13 baking dish. Served over rice or barley with a veggie on the side and it is filling.
Easy to make too. Just mix a pack of onion soup mix with a can of whole cranberries and a cup of Catalina dressing. Pour over the chicken and bake for an hour.

 

[1shott]

Ribs today

 

[tRidiot]

Looks like good stuff!

I just put 1/3 of a 10 lb pork belly in the sous vide with a soy/garlic/ginger/chili marinade. I'll do about 10h of that today, then chill it and finish it tomorrow by cubing and searing and covering with a nice sticky glaze.

I've got more plans for the other 2/3 tomorrow, too.

 

[rockchalk06]

Tri Tip and bacon wrapped asparagus tonight.

 

[xseler]

Tri Tip and bacon wrapped asparagus tonight.
View attachment 198226 View attachment 198227 View attachment 198229 View attachment 198230

Eat'n good in the neighborhood!!


.

 

[RickN]

Made Monterey Chicken tonight. Came out good as always.

I do have a question for you guys, anyone ever made a Hamburger Steak like meal using ground venison? If so how did it come out and how did you prepare it? Yes I grabbed the pic from the web since my photos suck.

 

[xseler]

Made Monterey Chicken tonight. Came out good as always.

I do have a question for you guys, anyone ever made a Hamburger Steak like meal using ground venison? If so how did it come out and how did you prepare it? Yes I grabbed the pic from the web since my photos suck.

View attachment 198251

I bet venison would make a fine meatloaf.....

 

[RickN]

I bet venison would make a fine meatloaf.....

I mix 1/2lb venison with 1 pound 80/20 HB and it does make a great meatloaf. A few days later I mix the other 1/2 lb with another pound of 80/20 and make Salisbury steaks. Both are very good.

 

[dennishoddy]

It's not meat loaf or Salisbury but we haven't bought beef burger in 30 years. Venison from elk and deer are our only supply of ground meat.
One of my favorite recipes is to finely dice onion, bell pepper, salt, pepper, minute rice and garlic.
Mix in a bowl, make patty's roll in flour and fry until there is color to the flour coating. Don't worry about the meat temp.
Transfer the patty's into a greased baking dish, cover with Cambels Golden mushroom soup undiluted and a can of Cambels French onion soup mix.
Coarsely dice yellow onion and bell pepper to sprinkle over the top along with a generous amount of mushrooms covered in the soup.
Bake at 350 covered in foil for 45 minutes and serve.

 

[tRidiot]

It's not meat loaf or Salisbury but we haven't bought beef burger in 30 years. Venison from elk and deer are our only supply of ground meat.
One of my favorite recipes is to finely dice onion, bell pepper, salt, pepper, minute rice and garlic.
Mix in a bowl, make patty's roll in flour and fry until there is color to the flour coating. Don't worry about the meat temp.
Transfer the patty's into a greased baking dish, cover with Cambels Golden mushroom soup undiluted and a can of Cambels French onion soup mix.
Coarsely dice yellow onion and bell pepper to sprinkle over the top along with a generous amount of mushrooms covered in the soup.
Bake at 350 covered in foil for 45 minutes and serve.

Cooked minute rice, right? And you mix all that up with ground meat to make the patties, then fry them, the bake them? Just curious.


Anyways it's 2AM and I just pulled my pork belly out of the sous vide (170ºF for ~10h), chilled it quickly in an ice bath and stuck it back in the fridge. About 14h from now I'll pull it out, cube it and sear it up a pan, then glaze it with more chili/garlic/soy/brown sugar sauce with a bit of lime in it. I'll try to take some pictures.