Tonight it was whitetail backstrap medallions marinated for a couple of hours in Stonewall Kitchen Sriracha Teriyaki sauce, cabernet, and minced garlic. Dredged them in flour then pan fried in olive oil. I overcooked the thinnest pieces a bit, but overall it turned out well.

You did not overcook, the sugar component in the Teriakia sauce, (which I assume was store bought,) burned hotter than the protien's natural juices?

Maybe try low and slow next time?:):)

Holly

Woke up with a sweet tooth this morning and decided to do something to go with my coffee. Ended up with these:

Lemon cheese danish with blackberry puree

You call that a Danish?

Looks like a turnover to me.

A delicious one, regardless, I am sure.

TR

The Don-er Kebap
 

So, I was reminiscing the other day about the awesomeness of the Doner Kebap. Just so happened I decided to youtube it and found a video showing the process. I have a few middle-eastern guys that work upstairs, so I got a recipe for the spices for the meat, and directions for how to prep it.

While all of that info is nice, I don't have one of those gyro rotisseries...and I ain't forking out the coin for one just so I can experiment. Then I remembered...my wife bought me a sunbeam single chicken rotisserie years ago. It was a vertical rotisserie at that! A little redneck engineering and BAM!! Doner Kebap rotisserie.

So, here is the work in progress...

Attachment 27090

I cut the meat too thick on that batch, so I'll post up today's attempt in a few.

Genius! :lifter

So, here is the beginning of today's batch. The first attempt was lamb...meh...the second was beef (pretty good)...today's is Pork (yeayeayea...I know).

Attachment 27091

I have high hopes for this batch.

...and BOOYAH!!!! Just like Germany!!!

Attachment 27092

Looks pretty damn good!

It is! Wife makes pretty good tsaziki, and the spice mix the boys from upstairs gave me (along with the advice on preparation) worked out better than I expected. From there it has been experimenting with different meat. Next batch is going to be chicken.

OH that looks amazing! Nice job, great ingenuity!

Well it's been snowing since yesterday afternoon, we'll probably total another foot by the time it stops. (if it does :D ) The next two days will be ridiculously cold with air temps in negative digits and wind chills around -35 to -45 degrees.

Decided to make some soup today, should keep me warm the next few days. Just threw together all these ingredients I had available.



Heat EVOO in heavy bottomed pot. Add carrots season with dried thyme, oregano, kosher salt and pepper, saute for about 5 min. Add celery, leeks, red pepper flakes and garlic, season with a bit more thyme, oregano, salt and pepper. Saute about 5-7 minutes then add a teaspoon tomato paste and cook another couple minutes.

Add chopped escarole, incorporate into veggie mixture and re-season with same spices above. Add one 15oz can diced San Marzano tomatoes, 4 cups chicken broth, Parmesan cheese rind and 1 bay leaf.

Bring to boil, reduce to simmer for 20-30 min or until carrots are tender. Add fresh basil, cilantro and lemon zest at the end of cooking time.

I served the soup over Farro with a sprinkle of freshly grated Parmesan cheese.


Fool proof Farro

I like to use the Trader Joe's quick cook Farro. I simply boil it like I would pasta for about 10 - 12 minutes. Drain and drizzle with EVOO, season with sea salt, lemon pepper, thyme, fresh lemon zest and granulated garlic powder.

Don- I am going to look for one of the chicken rotisseries. I have always wanted to make Gyros and Carne al Pastor. For tzatziki sauce, I use Greek yogurt, much thicker for a richer sauce...

Gypsy that soup looks great !

Don, points for creativity...and the final result looks succulent !!

I'm gonna wash a bunch of Idahos, coat them in olive oil, punch 'em six times each with a fork, roll 'em up in foil and stick 'em in the coals 'til they get soft. While they're baking, I'll fry some maple bacon, chop up some white onions, chives and a jalapeno. When they're ready, I'll pop 'em open, put 'em on a cookie sheet, and lay big thick slces of colby jack on them, then I'll sprinkle the bacon bits, onions, chives and jalapeno pieces on top and hit it with a couple shakes of black pepper, stick it under the high broiler 'til the jack melts, and chow down, skins and all. :cool:

Somehow I envision Granpa Jones quoting the above on a vintage episode of HEE HAW, you do paint a picture!

Thanks! I must say...it rocked. :D

So had to share. My trainer is from Mexico, her family came over when she was in HS. Her grandmother is visiting and made Mole, she brought me some yesterday. She told me to heat up a tortilla in a pan, add some shredded chicken and the mole and chow down. WOW it was fantastic, spicy as hell!

wow...

I must say that just brought back some memories of 1/10 "Yufka" kabob in downtown Stuttgart... I just had a flashback of us trying to fit 5 guys in a smart car.... What am I having tomorrow? My girl and I heading to Keystone, Snapps and chocolate in the am, prob about 6 runs on the slopes, then maybe a sandwich at 12k feet. Life is good, Great day to be alive..

The tsaziki is home made. Greek yogurt, cucumber, dill garlic, lemon juice, and whatever else my wife throws in it. Seems to always be better on day 2 or 3.

Yup- That's the way I make it! Good stuff!!

Mujaddara.

Biscuits Beyond quick and easy to make.

4 cups Bisquick
1 cup 7 UP
1 cup sour cream

Attachment 27130

Hmmmmmm, biscuits and honey. :cool:

That's what the wife had for dinner, she is easy to please ;) .

Seriously, you posted that in this forum? :munchin

This is a biscuit recipe.... You're lucky I don't ban you for posting a "poser" biscuit recipe.......;)

Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled

Directions


Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

http://www.foodnetwork.com/recipes/a...ipe/index.html

Tzatziki is supposed to be made 24 hours in advance, this allows the ingredients to infuse their flavors into the yogurt.

As far as biscuits go...YES that recipe was blasphemy!

Here's a few tips from Georgia boy.

Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form a ball as you stir. You may need more or less milk than called for in the recipe.

Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only two or three times while flattening it out. Do not kneed.

If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.
Make sure to preheat the oven. Never start your biscuits in a cold oven.
When cutting out the biscuits, do not push down and "twist" or turn the biscuit cutter. Push straight down (as TS stated) and slide hand sideways to free the dough. Twisting the biscuit cutter compacts the edges of the dough causing uneven cooking.

Place the cut out dough on the cookie sheet with their sides just barely touching. The dough will not rise as much if there is space between the biscuits.

After placing the dough on the cookie sheet, use your thumb to make a small indentation (dimple) on the top of each biscuit. This promotes even rising to prevent lop-sided biscuits.

The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.

Here is probably the most important tip to avoiding flat biscuits: USE FRESH BAKING POWDER! Check the expiration date on the container, if your baking powder has been opened over a couple of months, don't use it. It is relatively inexpensive so why risk a batch of flat biscuits. You don't have to throw away the old baking powder, just don't use it for your biscuits.

One note on the bottoms browning. One of the best investments I made was buying silpat style tray liners. For baking purposes they keep the bottoms from burning before the tops are done and allow me to put items that are normally "top rack only" on all the racks. I use them now for pretty much everything that goes in the oven on a baking sheet unless I need to crisp the bottom for some reason. Cleanup is incredibly easy and NOTHING sticks to the pan or sheet. The sheets do conduct heat so everything cooks just right.

http://www.amazon.com/s/ref=nb_sb_ss...at%2Caps%2C324

We had roast leg of lamb for dinner Sunday. I made tzatziki for for Lamb sandwiches last night. Using fresh dill and fresh garlic make a big difference...

Blasphemous Poser Biscuits?
 

Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits. :D

I have heard of them but have never tried them. 7-up Biscuits is what I had heard them called. I like to cook, but a baker, I am not. I am, however, baking some cranberry hootycreek cookies today, as it is a rainy day out. Cookies sounded good.:)

We make our own "Bisquick" mix for camping but also use it occasionally at home:

2 C flour
1/2 t salt
1 T baking power
1 T sugar
2 T powered milk (or powdered buttermilk)
1/2 C shortening

Mix the dry ingredients then cut in the shortening until the mix is pea sized.

Using:

For biscuits: add 1/4 cup cold water per cup of mix. Use it to make bannock and dumplings, too.

For pancakes: Add 1 T powered milk and 1 egg (or 1 T powered egg) per cup of biscuit mix for about 6 pancakes. (At home you can add about 1/4 cup milk.)

Much cheaper than Bisquick and no added preservatives.

Pat

Go look up "Sodium Aluminum Phosphate" an ingredient in Bisquick......

Sodium Aluminum Phosphate is not in my kitchen......:munchin

It's banned in Japan and some countries in Europe.

Macaroni and goat cheese.

These are Biscuits!
 

A picture is worth a thousand words!

Attachment 27160

And the best part is no Sodium Aluminum Phosphate :) . Thank you TS !

Those look nice! Well done! Did you eggwash the tops?

You have me paranoid, :) I went out to check the recipe to see if I was suppose to eggwash the tops, they are not. They really rose when they baked and are very good! I was going to BS you and tell you that originally I was just trolling for a good biscuit recipe. :D BTW this is a double batch.

Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent.:o

These are TS Biscuits, if you can read and follow simple instructions you can bake these. I draw the line at baking bread and rolls, that's the wifes AO.

BBQ
 

Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!

Attachment 27163