Iron Chef WAYCT - What Are You Cooking Today
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PInk salmon season is in full swing here, can keep 4 a day right now, been making copious amounts of Ikura. The Ikura Don has salmon I bought from the Japanese grocery store since pinks arent really great eating especially for sashimi, just in case anyone from Vancouver sees this and thinks I am going to make myself sick from pink salmon sashimi
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Today on how can I use salmon, I cured three pink salmon, two male (orange) one female (light orange/white) in brown sugar and salt 60/40 for two hours, then dried in the fridge on a wire rack for 13 hours then dropped off at my friend's house and he smoked them at 165 for 4.5 hours brushing with maple syrup every 90 minutes.. so good I went out fishing again tonight to bring some to colleagues in Croatia next week
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It’s fall so the Colorado Pueblo and New Mexico Hatch chiles are in season. I smoked some pork on apple wood and then made a New Mexico green chile stew with some fresh roasted Pueblo Big Beto and Hatch er.. Hatch Chiles. It tastes great but as with most stews we will truly know where it lands after some more time.
And @twin we went a similar route last night with homemade spaghetti and meatballs.
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@mclaincausey It's always so good.
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Crabapple jelly...
Not as clear as I would like (I got impatient and pressed the pulp through the muslin), and a bit surface scummy...
But I have about a million kilos left to practice with
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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Wow, a lot of crab apples there. Is it typically a biennial bearing tree? Did it have a very low yield last year?
The journey is the objective.
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@motojobobo crop was good last year, but not this good
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The last of the Sungold cherry tomatoes from my garden.
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My wife made a delicious Mississippi pot roast over buttery mashed potatoes for dinner last night. Mississippi pot roast is one of those things that went viral. You scratch your head when you see the recipe but it’s damn good!
Think it, be it.
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@mclaincausey I tried this out and loved it but the kids didn’t. Guess who wins out in the meal planning…bummed too because it’s fantastic. Do you always eat it over potatoes or have you paired it in different ways?
Editing to add that I thought the browning was really important but our hood is pretty weak and the house smelled like browning beef for days
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@SKT we have done sandwiches too! Sliders on Hawaiian rolls with pink peppercorn horseradish sauce. We have to rinse the jus off for our kid but she will eat the meat.
I love a Philly cheesesteak wit with pepperoncini so I think that this on a hoagie with Cooper and sautéed onion would be great.
@Giles here ya go. I warned you, it raises questions, but they are imo satisfactorily answered by the result.
Think it, be it.
