OT - Sunday Summer Cooking
Currently making some avgolemono (chicken lemon rice) soup in my instant pot.
I've fallen in love with cooking and curious what your favorite recipes are to make.
Please share as much detail as you'd like 👍.
August 21st, 2022 at 7:47 PM ^
Sounds good :)
Ribeyes on the Grill. Pizza (Round and Detroit). Beef Bourguignon. Beer batter Fish&Chips. Chicken Wings (Buffalo, HoneyBbq,MangoHab:)
Looking forward to roasting some nuts in November. Hehe.
Go Blue!
August 21st, 2022 at 7:59 PM ^
Didn’t have time to cook this weekend, but Sundays (and Saturdays too) are are for BBQ.
I’ve been into bbq for years but last November we went to Texas just after Texas Monthly’s BBQ top 50 came out. I literally ate brisket every day for a full week and since then all things bbq has become an obsession. I came home and built my own offset smoker and started working on a few recipes, passing them out to friends and neighbors.
My favorite right now is beef cheek smoked and confit’d overnight. It’s considered offal so most butchers in town don’t carry it or ever even come across it, but it’s the most unreal cut of the whole cow when it’s done right.
August 21st, 2022 at 8:39 PM ^
I love BBQ and brisket. I have a beautiful Shirley reverse flow offset from back when the wait was just a bit over a year.
However, I can't imagine my heartburn if I ate brisket for a week.
August 21st, 2022 at 9:12 PM ^
It wasn’t only brisket, and we had to be strategic; we’d usually have a light breakfast, do a lot of walking and hiking, skip the lunches and save our calories for the bbq each day. Each spot we’d do a tray of the staples and whatever their “signature” was, so everyone could try what they wanted. You might think you’d get sick of it but each place was so different it was fun to compare.
It’s a bit like beer here in Michigan; you don’t realize how good you have it but the community feeds off each other and it really is special compared to other parts of the country. Texas bbq is like that. Nothing up here comes close (except for mine😉).
August 21st, 2022 at 9:19 PM ^
Sounds like a great time!
August 22nd, 2022 at 11:02 AM ^
Texas BBQ is Very good. Kansas City BBQ > is EXCELLENT.
KC Brisket is great but Burnt Ends are the specialty. As much as I enjoy that Texas rub it's the KC Sauce ever so slight on the rub that sits just right.
Everyone has their preference but if you get to KC I suggest jack Stack's (any location but Martin City and Overland Park are my choices) CROWN PRIME!
This is a PRIME RIB beef cut that is seared to order after slow roasting for 12 hours or more. A bone in prime rib that has a burnt end crust with rub and sauce. The perfect combination of fat to meat.
This is one of the 3 best things I have ever put in my mouth.
August 22nd, 2022 at 3:36 PM ^
I’m not requesting any further info on the other two “best things” you’ve had in your mouth, but I am hoping to travel and see a lot more bbq.
I hear a lot about KC and never been, but I also heard a lot about St. Louis which I found to be a bit overblown. I hear the whole hog in the Carolinas is a religious experience…
August 26th, 2022 at 9:23 AM ^
St. Louis is VERY over rated. They use no rub all wet and St. Louis style is small bone pork. Not awful but not all the hype.
Carolina is mustard base. Also good and better than TN but not Texas or KC IMO.
Go to the American Royal once in your life here in KC National BBQ competition.
August 21st, 2022 at 8:03 PM ^
Summer time steaks on the grill marinated in Worcester brown sugar olive oil and a steak seasoning with baked potatoes cooked in air fryer.Ribs,smoke sausage,coneca sausage,andouille sausage and boudin on the charcoal grill with baked beans,potato salad and cole slaw.
August 21st, 2022 at 8:12 PM ^
One of my favorite summer foods is beyond simple: caprese salad. Sliced tomato, sliced fresh mozzarella cheese and fresh basil. Top it with kosher salt, pepper and either a really quality olive oil or a balsamic glaze. Fantastically simple but glorious
August 21st, 2022 at 8:16 PM ^
Caprese sandwich is one of my absolute favorites. Take all of that, add a little bit of prosciutto, put it on some toasted ciabatta, and you’ve got a hell of a sandwich.
August 21st, 2022 at 8:13 PM ^
Spatchcock chicken with cherry chipotle bbq sauce, Brussels with bacon, hassleback potatoes. 1911 cherry cider.
August 21st, 2022 at 9:48 PM ^
Love a good spatchcock, that sounds super tasty! My hands down favorite way to roast/grill a whole bird. I used to hate brussels because I'd only ever had steamed, until that magical day when I first had roasted bacon brussels!
August 21st, 2022 at 8:24 PM ^
Saturday: pork spare ribs, mustard binder, my ancho / cumin dry rub and 3 hours on the smoker at 240°, then aluminum wrap for two more hours at 230°. Sauce at the table.
Sunday: a nap and later, leftovers
August 21st, 2022 at 8:44 PM ^
It was a lazy Sunday evening...made supper for the grandsons. Yesterday we had made potato salad-the best in the world :), angel food cake and strawberry ice cream This evening we added in grilled brats and our own canned green beans. Maybe it wasn't so lazy-this was after walking 18 holes this afternoon.
August 21st, 2022 at 9:23 PM ^
What a minute, is this XM's burner account as he does these warm and fuzzy MGoCommunity building threads???
Mrs. EGJ just made some chicken lime & vegetable soup in the instapot this weekend. Soups on!
BTW, glad your title was properly capitalized and descriptive as I'm not sure the board could handle another "ot" titled thread.
August 21st, 2022 at 10:10 PM ^
Oh funny man. Just like ‘Charlie don’t surf’, ‘XM don’t cook’, just bbq once in a while.
sounds like Mrs. EGJ made a fine dinner there.
August 22nd, 2022 at 8:47 AM ^
Nah man, I'm the guy who got roasted for suggesting we have an MGoCamping event.
August 22nd, 2022 at 9:13 AM ^
maybe roasted a little, but it's lighthearted and one of those that everyone smiles about. you're a good egg to take it so gracefully.
August 21st, 2022 at 9:28 PM ^
Linguine with my homemade sauce. Mushrooms were store bought but herbs and veggies come from the garden. Meijer brand Italian meatballs for the kid.
August 21st, 2022 at 9:40 PM ^
Avgolemono is fantastic! I have gotten really into cooking lately as well, partly due to covid. I especially like making italian cuisine, soups, power bowls and seafood. I am healthier than I have been in years and feel great
August 21st, 2022 at 9:41 PM ^
I marinated a couple of chicken breast (with rib bones) in Italian salad dressing and grilled them for dinner. Haven’t done that in awhile and forgot how juicy and tasty this makes the chicken. Served with an old vine Zinfandel.
August 21st, 2022 at 9:44 PM ^
Friday I made one of faves, linguine and clams. Yesterday I threw something together after a busy day moving my daughter...came up with marinated shrimp and veggies, brown nice made with chicken broth, and Italian sausage with pesto. .Pretty good if I say so myself!!
August 21st, 2022 at 9:53 PM ^
I made shepherd's pie tonight - fortunately, I found ground lamb at Meijer as it was the only thing I was missing. Lamb is what makes it shepherd's pie, of course, and we don't cut corners on English meals in this house, especially not when the family recipe is involved.
August 21st, 2022 at 10:28 PM ^
I make a lot of pesto with different herbs and greens and then I freeze it in a large plastic ziploc bag and break off pieces as I need it. Some of my favorites are Italian parsley (blanch the leaves first for about 10 seconds in boiling water since they're tough), cilantro, and lacinato kale (blanch first like parsley). When I make the pestos, I use the leaves, some nuts, olive oil, and salt and pepper. Sometimes I add grated parm but I usually omit garlic if I'm freezing it because the flavor can get too strong. To freeze it, spoon it into a ziploc, press the air out, then seal it. Lay it flat in the freezer so the pesto is in an even layer. It keeps for several months. I use it for pasta, on grilled meats, steamed vegetables, in rice...really so many things. The parsley pesto is great in the winter on roasted cauliflower, mushrooms, and with winter squash. Cilantro pesto is great on steak tacos.
August 21st, 2022 at 11:23 PM ^
I love freezing various sauces like this in ice cube trays first, then storing them in a ziplock. Makes for easy portioning!
August 22nd, 2022 at 8:01 AM ^
My wife is such a fantastic cook that most times the kids don't want me to cook. I did spend the weekend with a bushel of peaches and half bushel of tomatoes. There are 18 bags of frozen peaches waiting for winter Sunday brunches and 11 pints of jam to mix with homemade yogurt. For the tomatoes, I turned them into 24 pints of the best salsa in the world (I stole the recipe from a guy i worked with). The key ingredient is smoked paprika. It takes it over the top. The rest of the tomatoes will go into canned marinara sauce. I make a straight, lightly flavored sauce that My wife then doctors up to fit whatever dish she's making.
I did smoke a rump roast last week that was as good as anything you get in a restaurant. You had to eat it with your shoes off because it curled your toes. We topped that with homemade pesto butter.
My go-to dish that the family requests is a potato-chirozo bake I created. It starts with a full pan (cast iron, of course) of hash browns cooked to a crisp on one side. Flip them over and, when they're halfway done on the other side, cover them with chorizo. Once the taters are done, turn off the stove, open a can of black beans, drain most of the liquid and pour the beans over the chorizo. Cover the beans with cheese, put a lid on it and serve when the cheese is melted. We either eat directly from a plate or wrapped in tortilla shells.
August 22nd, 2022 at 8:50 AM ^
Oh my lord that chorizo bake sounds divine. Thanks for sharing!
August 22nd, 2022 at 9:15 AM ^
I first created this using venison farmer's sausage chunks (a hard sausage) instead of chorizo. I then put frozen peas on top instead of black beans with cheese on top of that. That was really good. Then I got the idea of chorizo and I haven't made the other since.