Hey hey good lookin'...whatcha got cookin'?

Discussion in 'Free Thoughts' started by MacGyver1968, Aug 26, 2012.

  1. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Sunday lunch after church has always been sort of a formal meal in our house. Lately, we've started a new tradition by allowing the atheist of the house (me) to cook while the Christians are at church. I really enjoy it, and it allows me to try new things, and refine my cooking skill. I thought it would be fun to start a cooking thread, and discuss things we like to cook.

    On this week's menu:

    I started with one of these:

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    They were buy one, get 3 free...so it made them only 5 bucks!

    After browning in an 80 year old cast-iron skillet (thanks grandma!) I placed them in a crock pot, along with baby carrots, onions, roasted garlic, bacon, along with a dash of teriyaki, Worcestershire, and bbq sauce.

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    After cooking for 4 hours, I finished them in the oven, topped with bacon: (just to give them a little more color)

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    I served this with greenbeans and roasted sunflower seeds:

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    and traditional corn pudding:

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    Reciepe:
    For this you will need

    1 can of creamed corn
    1 can of whole corn (or fresh corn is better, if you got it)
    3 large dollups of sour cream (approx 1/2 cup)
    2 eggs (beaten)
    1/2 of stick of butter (melted)
    1 handful of shreaded cheddar cheese
    1 package of corn bread mix.
    1 cup of crushed Ritz crackers or bread crumbs.

    Mix corn, eggs, butter, cheese, cornbread mix and sour cream in a bowl. Pour into a buttered casserole dish, and top with crushed crackers or bread crumbs.
    Cover with aluminum foil, and bake for 30 minutes at 350F. Then uncover and bake for an additional 15 minutes.

    The Christians were pleased with my offering. My pork came out fork tender, and very juicy (the pork loin is so lean, it's really easy to dry it out), and my corn pudding was perfect (last time I added some sugar, and it turned out way to sweet)

    So...what you got cookin', good lookin'?

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  3. KilljoyKlown Whatever Valued Senior Member

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    MacGyver1968

    Damn! I'm hungry now, thank you very much.

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    But now I have a question. The last time I checked after the forum upgrade, I could still only include 3 pictures per post and you just used 5. What's up with that?
     
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  5. scheherazade Northern Horse Whisperer Valued Senior Member

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    Today, I had my employer cooking for me, lol, staff BBQ. Of the varied selection offered, I tried some Praline peanuts with a Root Beer while waiting for the 'boy scouts' to get the real charcoal up to operating temperature. A few carrots and dip while I watched this spectacle, and when the food was declared ready for consumption, I tried a 'Beerwurst Smokie' by our house brand, President's Choice. Pretty fair, actually and not unlike an Octoberfest sausage. This offering was accompanied by whole strawberries and chunks of pineapple, no bread. Having been up for 20 hours by that time, I decided that I should eat another. ( Smacks lips. Not my usual fare, but so much more delightful with that little edge of guilty pleasure, lol.)

    As for pictures of food, here is a breakfast that Mother and I whipped up one weekend a while back. Waffles, made from scratch, fresh strawberries and whipped cream. The lovely place-mats were a gift from a friend who is an avid quilter.

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  7. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Hmmm.....that looks good! Pretty plate too.
     
  8. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Wow...you're right...I just noticed that...maybe they made a change.
     
  9. scheherazade Northern Horse Whisperer Valued Senior Member

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    3,798
    Pork tenderloin was on sale at our store last weekend, MacGyver. They were on for $3.45 lb and we had a few too many in stock so I got several at 30% off or $2.41 lb. I put them in a cast iron skillet and drizzle them lightly to coat with sweet chili sauce and place uncovered in a 375F oven for about 45 minutes, basting them once or twice with the sauce. I make seasoned sweet potato oven fries to go with this and green peas seasoned with a bit of minced onion.

    Super easy, never fail meal that is colorful and nutritious.

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    No pictures of that on hand presently. Sorry.

    Nice idea for a thread and you look to be a fair hand in a kitchen. I'm sure that your efforts are much appreciated.

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  10. scheherazade Northern Horse Whisperer Valued Senior Member

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    I did whine and suggest that I hang around another forum that has no such limitations.....

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    Perhaps they took this idea under advisement. The internet is becoming so much more powerful with cloud computing and the many options it affords. If people feel constrained, they will just go elsewhere. Those who post content on these forums do bring in more potential readers and increased opportunity for ad revenue as I understand some of these things to work. :shrug:
     
  11. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Hmm....tonight we are having one of my favorites, "Brown Derbies". When mom, from Tupelo, Miss. was in school in Tulsa, Ok., there was a restaurant called "The Brown Derby" who's signature dish was a type of meatballs. She missed having them, so she asked her friend, who knew the owner of the restaurant, and he sent her the recipe. I love the "diablo sauce" (its not hot) that goes on the meatballs...I think it's great with a lot of things including chicken and roast beef.

    Brown Derby

    2 pounds ground beef
    1 beaten egg
    2 teaspoons of dry mustard
    2 tablespoons of Worcestershire sauce
    1 teaspoon salt
    1/4 teaspoon pepper
    1/4 cup water

    Mix thoroughly. shape into 2" balls
    Beat 2 additional eggs
    Make 2 to 3 cups of finely crushed cracker crumbs
    Dip meat balls into egg mix and roll in cracker crumbs.
    Brown in hot oil and place meat balls in a shallow baking pan.
    Bake at 350 degrees for 30 to 35 minutes (45 to 50 if frozen)

    Diablo sauce for Brown Derby

    1 can chicken broth
    1/2 can beef broth
    1/4 cup chili sauce
    2 tablespoons of Mustard
    2 tablespoons of Worcestershire sauce
    1 tablespoon of soy sauce
    1 or 2 drops of Tabasco sauce
    1 1/2 teaspoons of sweet pickle relish
    1 teaspoon sugar
    2 teaspoons of cornstarch (mixed with 1 tablespoon of cold water)
    1/2 cup of chopped mushrooms (optional)

    To put a delightful end to the meal...why not try Mac's Mom's pecan pie reciepe:

    Mom's Pecan Pie Recipe (2 pies)

    1 1/2 cups of sugar
    4 tsp. cornstarch/flour
    dash salt
    5 eggs
    3/4 stick melted margerine
    1 cup of dark Karo dark corn syrup
    1/2 cup of Karo light corn syrup
    (or 3/4 cup each)
    1 TBS vanilla
    3 cups pecans
    2 pie crusts

    Mix sugar, cornstarch & salt well. Add eggs one at time and beat well. Add melted margerine, karo and vanilla. Put 1 1/2 cups of coursely chopped pecans in each pie crust and divide mixture evenly between 2 crust
    Bake approximately 1 hour at 350 degrees.

    I'll try to post some picture later.
     
  12. Oystein Registered Senior Member

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    890
    Hank Williams, the original. His son and grandson aren't worth the spit in a spittoon.
     
  13. scheherazade Northern Horse Whisperer Valued Senior Member

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    It's a tribute to Hank that his songs are still getting played today, by young *(and I MEAN young) artists.

    Hey MacGyver,

    Nice avatar. Is that really a time-lapsed 'Mac'? Thought you and your Mom might enjoy this video.

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    [video=youtube;MzhVTA4fbE8]http://www.youtube.com/watch?v=MzhVTA4fbE8&feature=autoplay&list=PL6FDF0E9A1B258DCD&playnext=2[/video]
     
  14. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    7,028
  15. KilljoyKlown Whatever Valued Senior Member

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    Urban Tavern Spice Braised Pork Ribs

    I found the following recipe and thought I'd try and makes Mac's mouth water a bit.

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  16. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Hmmmmm....ribs! so good.
     
  17. KilljoyKlown Whatever Valued Senior Member

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    Yes I don't get to make a lot of great meals for people, but I do enjoy browsing a cooking forum form time to time and I won't mind posting some of the recipes to your topic. They have lots of great ones submitted by people all over the U.S. and maybe further.

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    Nice avatar upgrade

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  18. KilljoyKlown Whatever Valued Senior Member

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    Ruth's Chris Steakhouse Barbecued Shrimp

    For when you get that shrimp craving.

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  19. KilljoyKlown Whatever Valued Senior Member

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    Caramelized Onion-Potato Soup with Ham

    I love soups and this recipe is mouth watering.

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  20. KilljoyKlown Whatever Valued Senior Member

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    I guess when they fixed the database problem we lost several posts to this thread. Wonder if they can restore those posts?
     
  21. scheherazade Northern Horse Whisperer Valued Senior Member

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    3,798
    It was my pictures of my lettuces. They don't want this growing technology to get out.

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    To give you a perspective of size, the bowl that this single lettuce head is sitting in is 13 inches across and the bowl is centered on a kitchen island that is 26 inches wide.

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  22. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    Yeah...I just noticed my bacon covered Au graton potatoes were gone. My sister just gave me some shit about the 2mm of standing bacon grease on top of the potatoes...claiming I'm trying to kill her. It's not my fault if I was raised in the Mississippi/Texas school of comfort food cooking.

    Wow Sche.....that gives "getting great head" a whole new meaning!

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    I've heard of these things they call "vegetables"....but I've only seen them covered in butter and cheese.
     
  23. MacGyver1968 Fixin' Shit that Ain't Broke Valued Senior Member

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    It's Labor day, here in the states. I'm going to grill some steaks later. I made 2 of the corn puddings from the OP, and froze one...so I'm going to have that. I've got some fresh broccoli and cauliflower...so I gotta come up with something to do with that that's "healthy"...to appease my sister.
     

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