What's for Dinner?

HOF44 said:
Mark using the Hexclad! What you think of them? I have an old fashioned carbon steel pan I use for most stuff.
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You've got a keen eye! I am an old-school guy. That pan was actually a gift from DLSF.

I've had it around three years or so I guess. The idea is the hex that you see is steel, and then teflon or something was poured into and between the hex design. And then hardened. And then there's aluminum within it. So you end up with a non stick pan that behaves more like a hard pan, but also a teflon pan, and also an aluminum pan.

I would say it's a bit of all three, but it's not the best of all three. My old straight cast aluminum pan is better at heat distribution. The hexclad is not as non-stick as teflon. Supposedly you can use a steel spatula with it because they say it won't scratch, but I don't - I just use the plastic spatula. If I'm going to sear something, I use my cast iron. To clean, you have to scrub with a scrubby - at least a little bit, but you don't have to fight with it too much. I don't have a carbon steel pan, but my chud press is carbon steel, so I'm familiar with it.

The hexclad is a good pan. I don't hate it. But I wouldn't say it's the answer to your dreams. MHO :)

BTW I'm doing a St. Louis Duroc today on the offset. That's my plan, anyway. :cheers:
 
RedWolf said:
Bought a nice little Texas barrel style charcoal grill here in the DR today. Lit it up with wood based charcoal. Cooked some Angus sirloin steaks, jalepeno sausages and a few packets of potatoes onions mushrooms and butter on it.

Easy peasy but went over like hotcakes.

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Sounds great! Simple is good.
 
I snagged a couple of Tomahawk pork chops from a butcher in St. Michaels, MD. He was very knowledgeable and they had a wonderful selection of meat. They have a glass-doored fridge where there are several large roasts in various stages of dry aging. It took every bit of my self-control not to get a couple thick steaks cut. The main reason is that I'm trying to make room in the freezer.
They're sourced from a local farm in Denton, (Enoch Farms), from "pasture raised heritage hogs" The butcher told me that he was out and just cut them. I meant to cook them tonight, but Non-FB Fran wanted crabs. Who am I to argue?

I also bought 6 slices of Black Forest bacon. I noticed it was really dark and he said that it had coffee in the cure/rub and is a little on the sweer side, somewhat similar to maple bacon.
This, my friends, is why you should travel with a cooler.
Oh...they have a good selection of liquor too..:cool:

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Boone said:
Speaking of simple, tonight I'm going to do simple cheeseburgers (with American Cheese Mark The Homer!) and tater tots.
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I had a burger for lunch w/ provolone. I sprinkled some ground cardamom and some ground coriander in it prior to cooking. It was absolutely excellent. One could almost say it was perfect. Every bite I asked myself, "What hath God wrought?"
 
Cardemom and coriander are spices you don't see referenced very often. I believe coriander is made from the seeds of the cilantro plant. I do use coriander occasionally. Cardemom is one of those 'perfumey' spices I associate with Indian dishes. I have never used either on a burger, but cool that you have!
 
Skinsfan1311 said:
I snagged a couple of Tomahawk pork chops from a butcher in St. Michaels, MD. He was very knowledgeable and they had a wonderful selection of meat. They have a glass-doored fridge where there are several large roasts in various stages of dry aging. It took every bit of my self-control not to get a couple thick steaks cut. The main reason is that I'm trying to make room in the freezer.
They're sourced from a local farm in Denton, (Enoch Farms), from "pasture raised heritage hogs" The butcher told me that he was out and just cut them. I meant to cook them tonight, but Non-FB Fran wanted crabs. Who am I to argue?

I also bought 6 slices of Black Forest bacon. I noticed it was really dark and he said that it had coffee in the cure/rub and is a little on the sweer side, somewhat similar to maple bacon.
This, my friends, is why you should travel with a cooler.
Oh...they have a good selection of liquor too..:cool:

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I've never had 'Old Fitzgerald' - what is 'wheated bourbon'?

Those chops look amazing!
 
I did not know coriander came from cilantro! Interesting. I believe one or both of those are in the seven secret dry seasoning ingredients at Sunshine.
 
Mark The Homer said:
I did not know coriander came from cilantro! Interesting. I believe one or both of those are in the seven secret dry seasoning ingredients at Sunshine.
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Just one of the reasons I should try and get on Jeopardy. Reasons I should not try to get on Jeopardy include a complete lack of knowledge of world geography, art, opera, and European history.
 
Made a 4 hour bolognese..."gravy." Pork Ribs, Chuck Roast cut up, and Italian sausages. Carrots, onions, garlic, roasted peppers, Malbec, beef bone broth, San Marzano tomatoes, salt pepper sugar and oregano. Cooking some killer Italian Rigatoni. Also bought a nice chunk of real Parmesano Reggiano. Don't ask about the import prices here in the DR, vale la pena.

Waiting for my ladies sister now, came in from NYC and is on her way from the airport.

Greek salad and garlic bread on the side. Midnight dinner. 🤣
 
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RedWolf said:
Made a 4 hour bolognese..."gravy." Pork Ribs, Chuck Roast cut up, and Italian sausages. Carrots, onions, garlic, roasted peppers, Malbec, beef bone broth, San Marzano tomatoes, salt pepper sugar and oregano. Cooking some killer Italian Rigatoni. Also bought a nice chunk of real Parmesano Reggiano. Don't ask about the import prices here in the DR, vale la pena.

Waiting for my ladies sister now, came in from NYC and is on her way from the airport.

Greek salad and garlic bread on the side. Midnight dinner. 🤣
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Sounds fantastic! Bolognese is Mrs. Skinsfan favorite. I'm not much of a beer drinker anymore, but when we stayed in the DR, I probably drank my weight in Presidente...I don't know, maybe it was the heat, but it was really good. That and the Mamajuana.....okay....that last part is a lie.....Mamajuana is terrible :LOL:
 
skinsmarydu said:
^^^ One night we put some leftover Brunswick Stew on tortillas and crisped 'em up in the toaster oven. Delicious!

OK, we were high... :cool:
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I love me some brunswick stew. We used to get ours from Parkers BBQ in Wilson, NC when my grandparents lived there. I'm still working on a good recipe for making it at home.
 
Ashburn Dave said:
I love me some brunswick stew. We used to get ours from Parkers BBQ in Wilson, NC when my grandparents lived there. I'm still working on a good recipe for making it at home.
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It's one of my favorite things...paired with a grilled cheese will cure the worst hangover!
Both of us hang out at this great BBQ place nearby, (they have the best brisket I've ever had) and their stew is fantastic. <chef's kiss>
I'm having to be super frugal & I'm also super selfish with time... ;)
It would cost way too much money & time to make, so I just support the local joint that has it just right.
 
This is what I have so far for brunswick stew but it's not as good as Parkers.

Brunswick Stew Recipe
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1 5-pound (roughly) whole chicken (cut into pieces)
1⁄2 to 1 pound of cooked, pork BBQ — chopped (optional — but best if added)
1 pound frozen baby lima beans (or butter beans for Southern purists like me)
1 pound frozen corn
8-10 medium red potatoes-diced (large dice)
1 8-ounce can of tomato sauce
64 ounces of chicken stock
2 4-ounce cans tomato paste
1⁄2 stick butter
1⁄4 to 1⁄2 cup apple cider vinegar
1⁄8 to 1⁄4 cup Texas Pete
1⁄4 cup catsup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon of pepper

Rinse the chicken and place it in a large stock pot. Add chicken stock and then add enough water so that liquid is 3 to 5 inches over the chicken.

Bring to a boil, reduce heat to medium and let chicken cook for 1 hour. While chicken is cooking, wash, peel and cut up the potatoes, large dice. Cover them with water until ready to cook.

Remove cooked chicken from pot, set aside to cool. Skim foam off top of stock as needed.

Separately rinse frozen baby lima beans and corn in a colander and then add lima beans to hot chicken stock. Cook for 30 minutes.

Next add corn and cook for 15 minutes. Then add the potatoes to the pot with the lima beans and corn.

Make sure the vegetables are covered by about 2 inches of liquid. Add shredded meat from legs and wings to vegetables while cooking.

Cook over medium heat, stirring often, until vegetables and potatoes are tender, another 10 to 15 minutes.

While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin and shred chicken into small pieces.

Once vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables. Reserve this stock.

Add tomato sauce, apple cider vinegar, brown sugar, black pepper, salt, butter, Texas Pete, tomato paste, Worcestershire sauce and stir well.

Add chicken and barbecue to the stew. Add catsup, stirring well. Return to stove and simmer on medium, stirring often. Taste and adjust seasonings. Stock from vegetables may be added to obtain desired consistency.
 
I'm a big fan of brunswick stew! You have me jones-ing for some now so that's going to be dinner tonight. We put some salt pork in ours.
 
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