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

MacGyver1968

MacGyver1968

Fixin' Shit that Ain't Broke
Valued Senior Member
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:
porkloin1.jpg

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.
porkloin2.jpg


After cooking for 4 hours, I finished them in the oven, topped with bacon: (just to give them a little more color)
porkloin3.jpg


I served this with greenbeans and roasted sunflower seeds:
greenbeans.jpg


and traditional corn pudding:
cornpudding.jpg

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'? :)
 
MacGyver1968

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

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?
 
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. :)

Waffles.jpg
 
KilljoyKlown said:
Damn! I'm hungry now, thank you very much.:D

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?
Click to expand...

Wow...you're right...I just noticed that...maybe they made a change.
 
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. :D 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. :cool:
 
MacGyver1968 said:
Wow...you're right...I just noticed that...maybe they made a change.
Click to expand...

I did whine and suggest that I hang around another forum that has no such limitations.....:rolleyes: 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:
 
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.
 
Oystein said:
Hank Williams, the original. His son and grandson aren't worth the spit in a spittoon.
Click to expand...

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. :)

[video=youtube;MzhVTA4fbE8]http://www.youtube.com/watch?v=MzhVTA4fbE8&feature=autoplay&list=PL6FDF0E9A1B258DCD&playnext=2[/video]
 
Urban Tavern Spice Braised Pork Ribs

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

20g Carbs, 6g Fiber, 10g Sugar

Source: LA Times

Spice rub:
½ cup fennel seeds
½ cup coriander seeds
2 Tbsp ginger powder
2 Tbsp ground nutmeg
1 Tbsp smoked paprika
2 Tbsp kosher salt
1 tsp black pepper
½ tsp cayenne powder

In a medium sauté pan heated over medium heat, toast the fennel and coriander seeds until aromatic, about 2 minutes. Remove from heat and cool completely.

Grind the fennel and coriander seeds to a fine powder using a spice mill or coffee grinder, then combine with the ginger, nutmeg, paprika, salt, black pepper and cayenne powder to form a rub.

This makes a generous 1 cup rub, and you may not use all of it for the final recipe. Store the rub in an airtight jar or sealable plastic bag in a cool, dark place up to 4 to 6 weeks.

Braised pork ribs:
2 racks pork ribs, preferably St. Louis-style, silverskin removed
Spice rub
1 cup apple cider
2 cups chicken broth
2 cups beef broth
2 bay leaves
Salt and pepper
2½ cups diced apples, about 2 apples
2¼ cups diced onion, about 1 onion
Scant 1 cup diced carrots, about 2 carrots
1½ cups diced celery hearts, from about 1 bunch

Coat the rib racks generously on each side with the spice rub. Refrigerate, uncovered, overnight to season.

The next day, in a large saucepan, bring the cider, chicken and beef broths and bay leaves to a boil over high heat. Remove from heat and season with salt and pepper to taste.

Heat the oven to the broiler setting. Place the rib racks on a rack over a rimmed baking sheet. Broil the racks until browned on each side, about 2 to 4 minutes per side, depending on the heat of the broiler.

Reduce the oven heat to 300 degrees.

In a large roasting pan; combine the diced apples, onion, carrots and celery heart, and place the seared ribs on top (pour any drippings from the rimmed baking sheet over the ribs). Pour over the hot broth.

Cover the pan tightly, first with parchment paper, then a layer of plastic wrap, then with a layer of foil, creating as tight a seal as possible. Place the covered pan in the oven and braise the ribs for 3 hours.

Remove the pan from the oven and cool the ribs completely. Skim the fat from the pan and set the ribs aside. Strain the braising liquid (we had about 1 quart) into a saucepan and bring to a boil over high heat. Reduce the sauce by half.

To reheat the ribs, place the ribs in a roasting pan and pour the sauce over. Place the ribs in a 325-degree oven and heat until the ribs are warmed through before serving.

Serves: 8
Nutrition per Serving: 725 Calories, 50g Fat, 18g Saturated Fat, 191mg Cholesterol, 49g Protein, 20g Carbs, 6g Fiber, 10g Sugar, 893mg Sodium
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MacGyver1968 said:
Hmmmmm....ribs! so good.
Click to expand...

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.

:D Nice avatar upgrade :D
 
Ruth's Chris Steakhouse Barbecued Shrimp

For when you get that shrimp craving. :D

1/4 tsp paprika
1 tbs chopped green onions
1/4 tsp cayenne pepper
15 each 16/20 shrimp (peeled and deveined)
8 oz salted butter
3/4 oz canola oil
1 1/2 oz dry white wine
1 tsp fresh chopped garlic
3 tbs Worcestershire Sauce
3/4 tsp Tabasco Sauce

Wash shrimp under water and then peel the shells and discard.
Devein the shrimp with a paring knife and then wash under water.
Repeat until all shrimp are done, place on a sheet tray in the
refrigerator.

Place a large cast-iron skillet on a burner and heat over high
heat. Add oil and cook shrimp until they are just done. Remove
shrimp and set aside.

Add green onions and cook for 1 minute.

Add white wine and reduce the volume by half (any good dry white
wine will work).

When the wine is reduced by half, measure and add the chopped
garlic, Worcestershire, Tabasco, cayenne pepper and paprika. Shake
the pan well. Cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with a knife and slowly add to pan,
shaking fast to melt butter. Continue to add butter until it is all
added and shake until butter is melted. Add shrimp back to pan and
toss well to coat shrimp with butter and to heat through.

Serves 4
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Caramelized Onion-Potato Soup with Ham

I love soups and this recipe is mouth watering.:D

BaconCornChowder232.jpg


BY: Janice Cole

This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup’s heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work nicely if you can find them.

8 oz. bacon, coarsely chopped
6 cups sliced halved onions (about 2 lb.)
5 large garlic cloves, minced
4 cups thinly sliced halved unpeeled new potatoes (about 1 lb.)
6 cups lower-sodium chicken broth
4 oz. ham, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1/2 cup sour cream

1. Heat large pot over medium-high heat until hot. Cook bacon 8 minutes or until browned and crisp, reducing heat if necessary. Drain on paper towels; reserve drippings in pot.

2. Add onions to pot; cook and stir over medium-high heat 1 minute. Cover; reduce heat to medium. Cook 5 minutes or until wilted. Remove cover; increase heat to medium-high. Cook 15 minutes or until golden brown, stirring occasionally. Add garlic; cook 30 seconds or until fragrant.

3. Stir in potatoes. Add broth, ham, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until potatoes are tender.

4. Add dill; cook 2 minutes. Remove from heat; let stand 10 minutes to cool slightly. Stir in sour cream. Serve topped with bacon. (Soup can be made 2 days ahead. Cover and refrigerate. When reheating, don’t boil.)

6 (about 1 1/2-cup) servings

PER SERVING: 360 calories, 21 g total fat (9 g saturated fat), 14 g protein, 30 g carbohydrate, 45 mg cholesterol, 1255 mg sodium, 4.5 g fiber
Click to expand...
 
I guess when they fixed the database problem we lost several posts to this thread. Wonder if they can restore those posts?
 
It was my pictures of my lettuces. They don't want this growing technology to get out. :D

My-Lettuces-2012.jpg


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.

One-Lettuce-fills-a-large-b.jpg
 
KilljoyKlown said:
I guess when they fixed the database problem we lost several posts to this thread. Wonder if they can restore those posts?
Click to expand...

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! :)

I've heard of these things they call "vegetables"....but I've only seen them covered in butter and cheese.
 
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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