Irish Nachos
 

Irish Nachos:

Made these today and along with a few pints of Guinness while watching a good football or hockey game, will get ya nice and toasty.


Take 3 large, or 5 medium, russet potatoes and slice about an 1/8 of an inch thin.

Once sliced, place in bowl of water to clean. Pat dry on paper towel.

Place slices on aluminum foiled baking sheets in several rows. (I ended up using three sheets.)

Sprinkle with olive oil and S&P to taste.

Put in oven at 425° for 20-25 minutes ... longer for crispier chips.

Remove from oven and pile slices in center of one baking sheet.
Cover with shredded cheddar cheese and bacon bits.
Add second layer of slices, cover with cheese and bacon.
Add a third layer of slices, cover with cheese and bacon.

Place back in over for an additional 8-10 minutes.

Remove from oven.

Add sour cream and chives to taste.
For added "zing", dip in ranch dressing.

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If you have kids or Grand-kids and you want to make something fun to eat, give these a try ... Do it yourself Pizza Bagels

I've been playing around with this for awhile now and have found the right preparation ....

Pre-heat over to 375°
Line baking sheet with tin foil and spray light coat of non-stick to it.
Place Bagel halves on sheet and spoon on favorite pizza sauce.
Cover with mozzarella cheese
Add favorite fixins
Add favorite spices to taste (I find some Italian seasoning and parsley flakes do the trick)
Bake for 14-16 minutes

Enjoy.

Panini's
 

Bought a Cuisinart Griddler just for making these sandwiches, it will pay for itself. :)

Attachment 32331

Memorial Day ribs. These were actually cooked in the sous vide water oven 24 hours several weeks ago and frozen. Yesterday I defrosted them and smoked them for one hour. It was supposed to be two hours but I forgot about them. :o Still turned out smokey though I would have like more and for the meat to pull of the bone a little more. Served with potato salad and collards.

This SV/smoker method saves a lot of time tending coals and comes out perfect every time. (In the pic, I pulled the one on the left apart a little with a fork and the tongs to show how tender it was.)

Pat

Sous vide turkey breast w/poached egg white and shrimp/scallop ceviche.

Wow, very nice.

Pat

Pic of the shrimp/scallop ceviche made my mouth water...... nice!

Dammit. Now I'll have to make me some shrimp ceviche this weekend.

I bought a pellet smoker and wanted to try it out. I was already going to sous vide a tri-tip so I checked out the Smoking Meats Forum. I found that several members cold smoke the meat before they put it in the sous vide oven.

I had the meat at 35° with a basic BBQ rub. I lit the smoker in the Weber grill and let them burn for about 10 minutes before putting the meat in. I let it smoke an hour before bagging the tri-tip and putting it in the sous-vide oven.

While the meat was in the SV, the smoker was still going (it only used about an inch and a half of one row of pellets) so I put a small block of Jack cheese in the Weber and smoked it an hour and 15 minutes. It was hot here yesterday (98°) so the cheese bled out some oil and got a little soft. I blotted the oil, wrapped the cheese in parchment paper, and stuck it back in the refrigerator.

Out of the bag the tri-tip was seared and came out smokey and perfect as usual thanks to the SV oven. (The messy cutting board was because of the juice left in the SV bag.) I forgot the check the meat temp when I took it out after smoking. I'd like to be able to cold smoke it longer next time so I'll put a probe in it.

Had some of the cheese this afternoon (before taking the pic :D) and it was really good. The smoke was Oak, BTW.

Pat

Nice looking beast there! ;)

In a blind taste test, I'd be hard pressed to tell the difference between a Prime Rib and a Tri-Tip.

Pat

...put a slab of brisket in a slow cooker with some BBQ sauce and some liquid smoke

Let it run on high all day.

BBBBlasphemy!!!!!!!

don't have time to babysit my smoker.....
...sliced bbq sammiches are pretty good when your options are crock pot bbq or no bbq


cooked a pork shoulder last week the same way - bbq sauce and liquid smoke
...pretty good pulled pork sammiches

This, this, is blasphemy, heresy, and the 4th sign of the apocalypse!

Cook on the weekends when you have time. Don't listen to Billy! (I need to go and wash my eyes after reading that......)