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Randolphkeys

When you gonna gimmie some time, Corona?
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Do you prefer hard or soft shells?

I used some bacon grease (secret ingredient tonight) on a hot plate and crisped up low carb Ortega cauliflower and flour tortillas.
 

Sebastian

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Made a quick seafood sauce linguine.

1620881506972.png


For three.

1) Boil ze pasta (half a box).
2) Bake ze mussels, oysters or clams, and ze scallops for 10 minutes.
3) Chop a handful of fresh oregano and basil.
4) Saute in 1/2 cup of olive oil chopped onions (1 cup), chopped garlic, ze herbs until onions pearl.
5) Combine a can of chopped clams and 2/3 cup of half and half. Bring it to boil and then set aside.
6) Drain ze pasta and keep a cup of ze water.
7) Place ze pasta in a pan, add ze clam milk and ze herbs/oil and mix over a medium heat.
8) Once ze liquid is simmering, add half ze water with 2 TB of butter and olive oil and mix. Cease heat once ze sauce is creamy.
9) Take ze seafood out of the ze oven and add to the pasta on a plate.
10) Eat ze pasta.
 

Out of the Rafters at the Q

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Btw, super easy recipe for great clams for two. I get like a pack of 50 fresh ones from Costco sometimes.

Find a pan with a lid that's big enough to hold all the clams. I use a big saute pan. You could get away with a dutch oven or a larger pot.

Saute half an onion (minced) with red pepper flakes, s&p. Add sliced garlic (5-to-infinite cloves. I probably throw in about 10 but we like garlic) and a tablespoon of parsley. Add 3 diced roma tomatoes. Add clams, stir it up, dump in roughly a full bottle of white wine (but pour yourself a glass to drink while you cook) and let it come up to a boil. Once it's boiling, cover and reduce heat to low. Wait until clams are open (takes me about 5 minutes. Takes longer if you use less liquid).

Remove clams, heat to high, reduce it, add 3 tbsps butter and 2 tsbps parsley. When you're happy with it, serve. Clams in a bowl, sauce ladled out over top of it.

Ingredient list:
Clams (50?)
Garlic (4 cloves if you don't like it, go nuts if you do. 12?)
Tomatoes (3, roma)
White wine
half an onion
parsley (3 tbsps total)

Super simple. Serve with some bread.

I've also served with homemade fries, which leaves more of the juice left over because you can't sop it all up with the bread. I actually saved the juice and boiled brats in it the next day, which turned out better than expected... used a slotted spoon to put the solids from the sauce on top instead of like a kraut. Surprisingly didn't suck.
 

Randolphkeys

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Made a quick seafood sauce linguine.

View attachment 5716


1) Boil ze pasta.
2) Bake ze mussels, oysters or clams, and ze scallops for 10 minutes.
3) Chop a handful of fresh oregano and basil.
4) Saute in 1/2 cup of olive oil chopped onions, chopped garlic, ze herbs until onions pearl.
5) Combine a can of chopped clams and 2/3 cup of half and half. Bring it to boil and then set aside.
6) Drain ze pasta and keep a cup of ze water.
7) Place ze pasta in a pan, add ze clam milk and ze herbs/oil and mix over a medium heat.
8) Once ze liquid is simmering, add half ze water with 2 TB of butter and mix. Cease heat once the sauce is creamy.
9) Take ze seafood out of the ze oven and add to the pasta on a plate.
10) Eat ze pasta.

Did PJ Harvey and the Swedish Chef co-write this recipe?

LOL, I'll try it soon.
 

Sebastian

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Did PJ Harvey and the Swedish Chef co-write this recipe?

LOL, I'll try it soon.
Jag är dödens kock!

Jag skickar Danskar till helvetet mid min pasta!

Skål!

Bork, bork, bork, bork, bork!

1620885781245.png
 

Obscured By Clouds

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I've always been a stick burner guy but I was gifted a pellet grill a few years ago and finally got around to cooking on it. I've got to say I'm impressed. This will be the thread I hang out in most during the summer.
I have a Recteq RT-590 that works well. If you can find them, the Lumber Jack Char/Hickory pellets give a great flavor. If you are in NEO, some Drug Marts carrying them.

Main cooker was my Weber Kettle, but I recently picked up the Weber Summit Kamado E6 and have been mainly using that.
 
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Randolphkeys

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I'll tell you one easy cooking tip that will change your life for the better:

Keep a jar of pickled red onions in your fridge.

PXL_20210520_181003575.jpg

They are easy and inexpensive to make, very low calorie, and suddenly your salads and sandwiches belong in a higher price point.

You need:

-one mason jar
-one red onion
-one cup of vinegar
-one cup of water
-1/4 cup sugar
-one tablespoon salt

First, slice the red onions thin. I use a mandolin to make the cuts even. Put the onion rings into the jar.

Then microwave the water until it's boiling, about 2 minutes. Second mix the salt and sugar into the water until it dissolves. This is also the step where you can add more flavor with herbs or spices. In this jar, I threw in crushed red pepper, molasses, a tablespoon of garlic, and bay leaves.

Dump the hot pickling water into the jar, then add the vinegar. If the onions are not totally submerged, add more warm water.

Keep the jar in your fridge for a few weeks. Your onion won't taste as bitingly sharp. I just covered some homefries with pickled red onion and it was bomb.
 

Benway

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I have everything but the sugar for it. (I have lots of small mason jars)
I'm going to whack out a half-dozen jars this weekend. Love red onions! Food preparation/cooking is an entirely new pursuit for me. I'm currently sitting on a 0.0 WAR in the kitchen, with just enough skill to stay out of negative territory.
This is a skill-appropriate challenge for me.
 

Randolphkeys

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I have everything but the sugar for it. (I have lots of small mason jars)
I'm going to whack out a half-dozen jars this weekend. Love red onions! Food preparation/cooking is an entirely new pursuit for me. I'm currently sitting on a 0.0 WAR in the kitchen, with just enough skill to stay out of negative territory.
This is a skill-appropriate challenge for me.

Small mason jars will be a challenge, but not impossible. I'd do a half onion and half portions of everything else.
 

Benway

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I'll post photos of the batch when I complete my task.
Importantly, mason jars are once again available in stores! A year ago they were being scalped on Amazon for over $40 a dozen.
(I should have sold my extras then, now they are as worthless as Manziel rookie cards.)
 

Ben

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Yesterday I had sous vide ribs that had spent 24 hours in 155° water. They were then smoked for 2 additional hours and then glazed. They were by far the most tender and juicy ribs I've ever had.

St. Louis style btw.
 

Randolphkeys

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Yesterday I had sous vide ribs that had spent 24 hours in 155° water. They were then smoked for 2 additional hours and then glazed. They were by far the most tender and juicy ribs I've ever had.

St. Louis style btw.

I got one week to go in teaching the hardest school year anybody on the profession remembered. I'm doing this day one of my spring break. Did you salt and pepper the ribs as you sous vide or go plain?
 
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