What's cookin' boys?

[Sidekick]

Down here, it's okra. Once that stuff starts it won't stop 'til frost. My okra recipe - cut it when the pods are 1 or 2 days old, 1-1/2" long or so. Sprinkle with seasoned salt and steam for 7 minutes. Okra poppers. You have to grow it yourself, the market won't have baby pods.

We make Okra Sicles and it also freezes good for winter gumbo

 

[PoTreeBoy]

We make Okra Sicles and it also freezes good for winter gumbo

Another use, my sister got tired of fooling with it, so she abandoned it. When it died and dried, it made autumn decorations, like corn stalks but the pods turned a pretty greyish color.

 

[tghs]

I cook a lunch every other week or so at work,, more now that we have some contractors working long term in my mechanical room (9 month project) hot and nasty in NC the last few weeks,, todays lunch deluxe build your own BLT's, homemade pimento cheese spread and potato salad.. summer is here...

 

[Magicman]

A warm over lunch today; string beans, beef tips, squash casserole, and fried okra.

 

[johnjk]

Vacation vittles. Veal schnitzel Zurich style

 

[RCW]

Vacation vittles. Veal schnitzel Zurich style

I haven’t a clue what Veal Schnitzel Zurich style is, but it sure looks great! That Zurich style Hash Browns to go with it?

I love venison…..that all looks super.

 

[BBFarmer]

I haven’t a clue what Veal Schnitzel Zurich style is, but it sure looks great! That Zurich style Hash Browns to go with it?

I love venison…..that all looks super.

I thought the hashbrown lookin stuff was the schnitzel LOL..... Fellas going to "learn" us something today lol

 

[johnjk]

I haven’t a clue what Veal Schnitzel Zurich style is, but it sure looks great! That Zurich style Hash Browns to go with it?

I love venison…..that all looks super.

Yes. Very buttery hash browns. So it was veal pan seared with mushrooms and onions in a brown gravy with a side of hash browns. No breading. Quite tasty

 

[johnjk]

I thought the hashbrown lookin stuff was the schnitzel LOL..... Fellas going to "learn" us something today lol

Not a big fan of fried foods anymore but I may have to try a traditional schnitzel

 

[RCW]

Not cooking, but stopped at an Amish grocery today. First time there for me. We often visit another one.

Got some Liverwurst. Every once in a while I like it in a sandwich....

Don't see it much anymore. Probably haven’t had any in 5+ years.

Today is curry-marinated beef (sirloin and ribeye pieces) and peppers on the grill, brown basmati rice and sweet corn.

Tomorrow is Jerk Chicken thighs with salt potatoes and leftover corn.

 

[RCW]

Not cooking, but stopped at an Amish grocery today. First time there for me. We often visit another one.

Got some Liverwurst. Every once in a while I like it in a sandwich....

Don't see it much anymore. Probably haven’t had any in 5+ years.

Today is curry-marinated beef (sirloin and ribeye pieces) and peppers on the grill, brown basmati rice and sweet corn.

View attachment 159820

Tomorrow is Jerk Chicken thighs with salt potatoes and leftover corn.

I should note that I seldom use skewers for this kind of thing. I want the beef rare/med rare and the peppers cooked through.

 

[RCW]

 

[BBFarmer]

I should note that I seldom use skewers for this kind of thing. I want the beef rare/med rare and the peppers cooked through.

I realized this when we got on a shish kebob kick a few years ago.

I would pin the kebobs on skewers like you would traditionally imagine. Meat, peppers, onions, whatever..... didn't realize how long it would take for the veggies to cook versus the meat. Ultimately end up with under done veggies and overcooked meat.

Eventually I learned.

 

[BBFarmer]

Standard requirements for an alice springs chicken....... going to do some roasted/smashed baby yukons with it.

Last pickers of the season came yesterday.... brought us a themed dessert for tonight. We'll just say they were "interesting".........

 

[BBFarmer]

I'm freakin' starvin.... And it's far too wet to do any tractorin' so I'm stuck inside.

What are y'all having for dinner?

As my youngest used to say when she first started talkin.....

We're having "Basagna" LOL. The bare bones essentials minus seasonings. I often have an issue where the oven ready lasagna noodles will absorb too much while cooking, producing a kinda soggy chew. It was all Kroger had yesterday. We'll see what happens....

Requested the wife to do one of my pops italian round loafs to go with it.

 

[BBFarmer]

This recipe is an alteration of my original recipe that i actually lost a while back. And It didn't hurt my feelings one bit.

It was, by far, the longest, most time consuming recipe I had in my line up. And for that reason, I would only make it once or twice a year. Between everything involved combined with the dollar amount it would add to my weekly grocery bill, It wasn't exciting to make.

This version was all standard stuff. Make a bolognese, prep a ricotta filling, grate some cheese, throw in some noodles.

Had I let it sit for a while it would've held shape. I have this problem every time I use oven ready noodles though. 4 layers, and she fell just a quick as i plated it.

The sauce seemed to be thick enough. 3 eggs in the ricotta. Fresh grated mozz. Not fresh mozz though. @RCW what's the secret to this madness. @Sidekick how y'all do lasagnas over there?

Nonna actually didn't use ricotta in her lasagna. This was how the ole lady prefers it.

Milkshakes for dessert........

 

[RCW]

This recipe is an alteration of my original recipe that i actually lost a while back. And It didn't hurt my feelings one bit.

It was, by far, the longest, most time consuming recipe I had in my line up. And for that reason, I would only make it once or twice a year. Between everything involved combined with the dollar amount it would add to my weekly grocery bill, It wasn't exciting to make.

This version was all standard stuff. Make a bolognese, prep a ricotta filling, grate some cheese, throw in some noodles.

Had I let it sit for a while it would've held shape. I have this problem every time I use oven ready noodles though. 4 layers, and she fell just a quick as i plated it.

The sauce seemed to be thick enough. 3 eggs in the ricotta. Fresh grated mozz. Not fresh mozz though. @RCW what's the secret to this madness. @Sidekick how y'all do lasagnas over there?

Nonna actually didn't use ricotta in her lasagna. This was how the ole lady prefers it.

View attachment 159893

Milkshakes for dessert........

View attachment 159894

I prefer a lasagna that’s not too dry. Especially a meat lasagna. For me, that looks perfect.

Sounds like you got everything right to me.

Maybe a little heavy on the sauce and cut when a little too hot?

Any Parmesan or Romano in it? Not a deal-breaker by any means. I’ve mixed in the ricotta/egg mix, or just sprinkled on between the layers.

Gotta have ricotta in lasagna…..no other way in my book.....

I only added mozzarella to the top, and fresh mozzarella isn’t necessary (nor warranted for the $$) in my opinion.

I’ve used those oven-ready sheets in the restaurant business. Don’t recall them being a problem and saved a lot in labor costs when doing 5-10 full steam table pans worth of lasagna….

 

[BBFarmer]

I think you nailed it with the sauce. Was googleing around a little bit ago about the oven ready noodles vs the reggies. Had I thickened her up a bit I reckon them noodles wouldn't have been able to absorb as much as they did. Rookie move LOL!

And I definitely did cut it way too early. Dang youngins were chompin at the bit. Savages.....

There was a wedge of parmesan in there. I would've preferred romano but Kroger doesn't always have it.

I can sit there and eat either one of those cheeses by themselves.

Or sometimes with some spicy soppressata and spicy mustard. I'll burn up a whole sleeve of ritz quick with some of that around.

 

[RCW]

I think you nailed it with the sauce. Was googleing around a little bit ago about the oven ready noodles vs the reggies. Had I thickened her up a bit I reckon them noodles wouldn't have been able to absorb as much as they did. Rookie move LOL!

And I definitely did cut it way too early. Dang youngins were chompin at the bit. Savages.....

There was a wedge of parmesan in there. I would've preferred romano but Kroger doesn't always have it.

I can sit there and eat either one of those cheeses by themselves.

Or sometimes with some spicy soppressata and spicy mustard. I'll burn up a whole sleeve of ritz quick with some of that around.

From my perspective, you made a perfect lasagna.

Bet it tasted fantastic and that’s all that matters.

Soppressata is another topic and favorite here also….. Love that stuff…