Quarantine Cooking

[tullius]

pepperoni, sausage, mushrooms, onion, japs, pepperoncini, garlic, oregano, rosemary, provolone, 20 hour dough, homemade sauce, 8 minutes @650 deg F

result: blows most of the local pizza joints out of the water

 

[GreenDragon]

Great rise on the crust!

 

[GreenDragon]

Tonight’s repast:
BBQ Ribs
Fresh cole slaw
Grilled corn
Cherry pear Danish with Bree

(No leftovers!)

 

[ChinaVoodoo]

Where does corn come from at this time of year?

 

[tullius]

pretty sure what I had came from Florida. It was surprisingly good: sweet, tender, tasty

 

[GreenDragon]

Yup, Florida! Labeled "this corn proudly grown in Florida" at the supermarket. I believe you can get 3 crops a year if you are between Orlando and Miami.

 

[tullius]

Time to share a cook tip, most probably already know this. Shuck the ears, dump them in a big pot of room temp water, bring to a rolling boil, and immediately turn off the flame and cover. The ears will hold for at least an hour for service, and will be very tender yet sweet and crisp

 

[tullius]

Tonight’s repast:
BBQ Ribs
Fresh cole slaw
Grilled corn
Cherry pear Danish with Bree

(No leftovers!)

View attachment 42235

That whole meal looks awesome, especially the dessert: pear or apple with cheese just works. Fine business

 

[tullius]

Tullius’ Red Pasta Sauce

Classic sauce: toss with ¼ lb. of pasta per person, top with meatballs, more sauce, pecorino and parsley/scallions, and serve with sides of garlic bread & salad


1 medium onion, diced
1 carrot, finely diced
1 stalk of celery, diced
4-6 cloves of garlic, minced
1 jap seeded or 2 bird eye chili peppers, minced
2 anchovy fillets
1 T. butter
1 T. olive oil
1 can crushed tomatoes, 28 oz.
1 can stewed tomatoes, 14.5 oz.
1 can tomato sauce, 8 oz.
1 bay leaf
1 t italian seasoning
1 t oregano
1 t crushed rosemary
1 t sugar
1 quart water from rinsing out cans, and as needed
Salt, fresh ground black pepper and cayenne to taste


Heat heavy stockpot over medium heat. If using ground meat, brown well and set aside, leaving out the butter and oil.

To same stockpot add veg and spices and sweat well to release juices. Add tomatoes, sauce, anchovies, sugar and bay leaf and simmer for at least 1 hour. Remove bay leaf and blend well with an immersion blender.

If using meat or meatballs, add back to sauce after blending, and simmer for at least 1-2 hours more. The longer it goes, the better it gets. Thin with water if necessary during simmering.

Taste and adjust seasoning, mount with butter if desired, and toss with al dente pasta over medium heat. Serve immediately as noted above.

 

[GreenDragon]

Nice! Very similar to my own recipe. I like to add a splash of good red Port Wine or Balsamic Vinegar right before serving.

Try substituting the minced chili's with Korean Red Chili Flakes sometime. I find myself adding this to most everything lately.

 

[Knucklehead]

This is the only way I cook hot dogs anymore. Skillet on the stove with about a tablespoon of real butter for five dogs, roll them around and sprinkle with seasoned salt. Don't be shy with the seasoned salt, really work that elbow. A couple of sides will be really dark brown, nearly black. Best dogs I've ever eaten and Knucklehead simple.
Bush's original baked beans in a can.
Squash with onions, butter, american single slices melted on top
Corn on the cob and squash are from my container grow.
This dog is from yesterday and heated in the microwave. They are more plump and juicy the first time.

 

[tullius]

Red Zhug

Classic spicy middle eastern dipping sauce: serve with cucumbers, radishes, hummus, fresh pita, all of the above, or just about anything


45g thai bird eye or other red chilis, minced
1 jap, seeded & diced
½ bunch of cilantro including stems, rough chop
5 cloves garlic, minced
1 can tomato sauce (8oz.)
3 T white distilled vinegar
2 T fresh lemon or lime juice, or more to taste
1 T kosher salt
1 T water
1 t. cumin
1 t. paprika
---------------
4 T olive oil


Combine and thoroughly blend all ingredients except olive oil with an immersion or regular blender to form a very fine medium paste/thick sauce. Whisk in olive oil by hand, adjust seasoning, cover and let sit for at least an hour. Refrigerate any leftover sauce.

Yield: 2+ cups

 

[tullius]

Tullius' Hummus

Classic hummus: serve with olive oil, cucumbers, radishes, carrot/celery sticks, zhug, fresh pita, or whatever goes well


1 lb. 9mm chickpeas
4 tsp. baking soda, divided

• Add 2 tsp. baking soda to chickpeas, cover very well with water in a large stockpot and bring to a boil
• Turn off heat, cover, rest for an hour
• Drain, add remaining 2 tsp. of baking soda, and cover well again with fresh water
• Simmer for at least 2 hours until skins are coming off and chickpeas are tender
• Reserve 1c of simmering liquid and drain chickpeas

6 cloves fresh minced garlic, or to taste
2t kosher salt
1c quality tahini, Israeli or Lebanese is the best if you can get it
1/2c fresh lemon juice

• Dump drained chickpeas in food processor: add garlic, salt, tahini and lemon juice
• Process well to a silky smooth texture, adding reserved simmering liquid if needed
• Serve immediately with a drizzle of extra virgin olive oil, paprika, zhug, pita and garnishes

This is also very good cold the next day in the summertime

Yield: serves 4-8 generously, depending on garnishes and appetites

 

[Knucklehead]

I appreciate the recipes. You and GreenDragon have some mouth watering recipes. Keep them coming. The plates of food always look so delicious and the presentation is outstanding. It's like watching master chefs in action. I'm not much of a little of this little of that kinda guy, I really need recipes and instructions and yours are so very helpful. Thank all you guys.

 

[tullius]

Thanks for the kind words Knuck. @GreenDragon's posts have made me hungry many times too. I'm using this thread to force me to finally type up my recipes and share them: most of them remain written up in a binder on scrap pieces of paper in a sort of shorthand only I know

 

[tullius]

Eggs Jessie

An original recipe, named after a favorite. Savory and unusually good, just like her


2 english muffins, split with a sharp knife
4 eggs
2T extra virgin olive oil
2t fresh dill, chopped
2t nonpareil capers
2T brine from capers
2 dashes ground cayenne

• Heat skillet over medium heat and toast english muffins, cut edges down until they show good color. Remove, lightly butter cut faces, and reserve
• Reduce heat to low, add olive oil, swirl, and crack eggs into skillet
• Sprinkle in capers, fresh dill and cayenne and spoon over the brine from capers atop eggs
• Cover and simmer until whites just begin to creep up sides of yolks
• Drain remaining olive oil from pan over toasted muffins and serve eggs immediately on top

Adjust seasoning with vinegar, salt and olive oil as necessary: the dish should be briny, bright, tangy, tart, salty and savory. I like it with sausage on the side

Yield: serves 2 lightly

 

[deluxestogie]

Genuine Quarantine-Class Dinner

Not worth a photo.

Two split, pan-fried chicken wieners with two frozen waffles topped with I Can Believe It's Not Butter and the separated sections of 3 small (1-month old) Mandarins—tangerines. No syrup. A tangerine segment in every mouthful!

Bob

 

[tullius]

I Can Believe It's Not Butter

"I Can Believe It's Not Butter" is indeed a more accurate name for that stuff

 

[tullius]

Dilly Cucumbers

Pretty good in a pita w/ sauce of choice, ham, provolone, tomatoes, and shredded lettuce


1 cucumber, stripe peeled and cut into 1/8” slices
1t kosher salt

Salt cucumber slices, mix well, and rest 20 minutes in a strainer over a bowl. Rinse & drain well

1/4 medium onion, sliced finely
1/4c fresh dill, chopped
1t sugar
1/4t red pepper flakes
1/4t black pepper
1/4c white distilled vinegar

• In same drained bowl, combine onion, dill, sugar, red and black pepper, and vinegar
• Add drained cucumber slices and toss well. Cover and refrigerate for at least an hour
• Taste and correct seasoning if needed

Yield: serves 2


Would this be better with curried lamb, goat, or beef? I think it would

 

[deluxestogie]

"I Can Believe It's Not Butter" is indeed a more accurate name for that stuff

I can no longer consume real butter.

Bob