gonefishin wrote:Thanks Jim,

You'll have to let me know what the secret is to pork cracklins. I've tried a couple of times and they were good...but not quite there.

happy Sunday!

dan

right on, I read a bunch of recipes and versions, I settled on the pork belly since it has skin, meat and fat.

I out them in a pot of boiling water, which melted the fat which became the lard that ended up crisping them up. Took about 40 mintes Id guess.

jimswside wrote:

gonefishin wrote:Thanks Jim,

You'll have to let me know what the secret is to pork cracklins. I've tried a couple of times and they were good...but not quite there.

happy Sunday!

dan

right on, I read a bunch of recipes and versions, I settled on the pork belly since it has skin, meat and fat.

I out them in a pot of boiling water, which melted the fat which became the lard that ended up crisping them up. Took about 40 mintes Id guess.

I misspoke. While the craklin's looked delicious I was thinking of Pork Rinds that I was having some trouble nailing down.

Any suggestions?

thanks,
dan

Brined, thick bone in pork chops - (1) with my rub, and (1) with a quick creole mustard rub. Smoking on the Weber kettle using cherry and Charcoal.

Grilled flat iron steak

Red potatoes, and garlic in foil on the grill

salad with some homemade Russian dressing

should be good.

I just grilled a boneless, butterflied leg of lamb marinated in curry yogurt, stewed chick peas and okra and tzatziki. While I was in there I made tapenade (black and green olives, artichokes, etc) and garlic confit which I absolutely adore!

I wanted to harvest a load of herbs before colder weather killed them, so I picked several handfuls of sage, thyme, basil, and chives, and stuffed them, along with a few shallots, inside a turkey breast. I coated the bird with a paste of garlic, black pepper, onion powder, and white wine, dotted it with butter, and roasted it. Pretty tasty bird -- and good gravy, too.

I made bacon rillettes (oh lord) and smeared it onto toasted baguettes, then topped with RAB's tomato jam. My oh my...it was great!

Cajun gumbo, the weather is cooler. My son will be baking his famous cornbread!

I am grilling - wild salmon

I just hand chopped some farm-raised Steelhead from Costco for Cajun fish cakes. I added some onion, celery & scallion along with an egg and a squirt of mayo and a couple heaping tablespoons of the Paul Prudhome blackened redfish magic. Patties chilling in the 'fridge ('cept for the little one I just eat...)

leek wrote:I am grilling - wild salmon

Me too.

Also grilling Brussels Sprouts, which is a first for me.
(nuke for 3 mins, let cool, toss in garlic, oil and spices, skewer, grill)

Weetabix and pecan-crusted turkey nuggets. Yum.

who cares.... it's OCTOBER and we're eating outside!!!


FWIW, we had grilled Lamb strip loin over french lentils (used the lamb stock to finish the par-cooked lentils)
and served with roasted fingerlings and grilled zucchini and red peppers.
We drank two California Syrahs from 2007 and some French Rosé to start.

I'm striking a subversive blow on behalf of enthusiastic home cooks everywhere whose mates are members of the local I Hate Mushrooms chapter of the International Club Known As Picky Eaters Already (ICKAPEA).

I made a big batch - some to eat now, and more to freeze - of mushroom tetrazzini. It occurred to me one day recently, I don't really care if it contains chicken, or turkey, or neither. I'm just sick of giving up mushrooms! I cooked up my batch with a lovely panful of sautéed diced red, yellow, and orange peppers.

I bought a lot of red, yellow, and orange bell peppers from the Scratch & Dent shelf at the local Garden Fresh Market. Yes, I flakked them in another thread for not marking down their overripe produce. But I do still take advantage of the properly marked-down products, and stock up with frozen veg for the winter to come.

So yes, I'll make him some chicken or turkey tetrazzini every month or so through the long cold winter months to come. But that doesn't mean i have to give up mushrooms!

Tonight I'm making four courses

Fava bean salad (red onions, etc) to start
Roasted butternut squash soup
Lemon, garlic whole roasted chicken on croutons with sauteed pole beans (I havent seen these in ages) and caramelized shallots
Maple pear crumble for dessert

I'm also making a big batch of french style tuna salad for lunch and dinner tomorrow to be eaten with left over soup. Tuesday will be left over chicken of course and Wednesday will be Butternut squash soup with pan seared sea scallops and toasted hazelnuts..

The other Lamb loin from a few nights ago.. OK that's enough Lamb for a while...

Not exactly the image I was going for but hey, sometimes you just
got to get dinner on the table and can't mess around taking pictures...

pork shoulder mole and grilled pepper & onion served with brown rice

Goi Ga(thai bbq chicken) on the kettle
white rice
steamed cauliflower
shrimp and tasso pasta redux.

breakfast the other day...



Poached quail eggs sitting atop some Iberico bellota jamon and paleta topped with fleur de sel and drizzled with a nice Spanish olive oil.

gonefishin wrote:breakfast the other day...



Poached quail eggs sitting atop some Iberico bellota jamon and paleta topped with fleur de sel and drizzled with a nice Spanish olive oil.

Reading this before going to bed, I'm pretty sure what I'll be dreaming about

Nice work gonefishin!!!!

Roasted Chile Potato Soup with Greens and Chorizo

mhill95149 wrote:pork shoulder mole and grilled pepper & onion served with brown rice

I completely ripped off this idea for Sunday night's dinner, it was a HUGE hit.
Thanks mhill95149!

Chicken and white bean chilli verde.

Tomatillos, onions, and jalapenos ready to for roasting


Roasted and ready for the blender

I'm actually doing this recipe tonight:

http://www.bbcgoodfood.com/recipes/1170/potroast-loin-of-pork-with-celeriac-shallots-and-p

I'm excluding the pancetta and celeraic since I don't have any. I'm using a couple bulbs of fennel, leeks, potatoes, parsnips and carrots for my root vegetables.

well, lunch really....

Home made bread grilled with ham and cheese
a nice glass of 2009 Bojo paired nicely

last night:

- Snow crab clusters, garlic, bok choy, oyster sauce and lobster broth stir fried in the wok
- ramen in lobster broth
- steamed dim sum style shrimp crepe from a bakery on Argyle

light is better at lunch...

a couple of spoons of rich chicken stock to the mushrooms and onion

reducing to a glaze

plated with some parm and pepper

Tonight: braving the strong breeze to grill lemongrass/lime leaf chicken. Will be rolling up the chunks of grilled bird with chopped romaine and home-grown Thai basil and mint, and homemade salsa. MMMMMMMMMMMMMM.

Chicken paillards with the last of my baby leeks and a white wine/chicken broth sauce over farro with leeks, garlic and hen of the woods mushrooms and a side of fresh picked chard and arugula sautee'd with garlic.

Thai Beef Salad (Yam Neua)
with an Asparagus/Red Pepper/Carrot stir fry
and rice