You guys have me stabbing at the monitor with my fork! Dang!

Tonight's appetizer.

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Jalora peppers ( Jalapeno hybrid) stuffed with cream cheese, scallion, and roasted red pepper. Wrapped in Applewood smoked bacon, and grilled for about 10 min. Absolutely phenominal. The wife harvested some of her hot peppers yesterday to make salsa, and these were some leftovers. I felt obligated to put them to good use.
Tough act to follow, but we had grilled bratwurst and onions, corn on the cob, and baked beans. No pictures however, but good.

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Pork baby back ribs.

Simmer for 1-2 hours in just enough water to cover plus soy sauce, rice wine, Chinese five spice powder, star anise, ginger. Remove pot from heat, cool, then place pot in refrigerator to marinate overnight. Next day, remove the ribs, and boil the potful of liquid down to about 8 oz, then pass through blender to smooth. Meanwhile, pat ribs dry, coat in cornstarch, and deep fry for about 2 min until crusty brown. When liquid is reduced and smoothed, heat a little oil in wok or pan and, working in batches, toss ribs, some of the sauce, minced garlic and basil leaves.

Above pic was taken after platter sat in warm oven for 40 min. It is prettier if served right away, but the taste is the same.

very nice photos... anyone else noticing this thrad is morphing into a great photo thread..and only thing missing are the recipes...then we could have have a porsche cook book.
got to get the spam out of the frying pan..might be burning.
regards and thanks again for the photos, ben :)

Dry cooked beans

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Mix fish and oyster sauce, soy sauce, rice wine, sugar, garlic, limes, lemongrass and cilantro. Marinate prawns, overnight in this case, then stir fry.

I have an awesome stuffed jalapeno recipe I came up with... Next time I make them I will post pics and recipe if you remind me...

That shrimp looks delicious!!! BTW, we have the same plate set!!!

Okay! I will post this simple appetizer recipe, I can't claim it since my niece prepared these at a BBQ of hers we went to at her and her husband's hunting lease. They are simple but addicting! Try it and you will understand!


Buy a large can or jar of whole jalapenos. Take the stem of if present and slice them in half long ways. Take the seeds out and fill with cream cheese. Then wrap them in one piece of sandwich meat. She made some out of smoked turkey and some out of hard salami. When I made them at the house, we made them out of smoked turkey, hard salami and prosciutto. So simple, but will make your guests very happy.

garlic shrimp served over polenta. wishing there was leftovers :(

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Just saw this, sorry for not getting back sooner. When I make pork schnitzel, I just pound some thin center cut pork chops, dip in flour then egg, then breadcrumbs. I've tried panko but it's too grainy. Fry them up and serve with a wedge of lemon.

The sliders are done the same way and the great thing is the breaded pork loin can be made ahead of time since the sandwiches don't necessarily have to be served warm. And the rolls came from Walmart and were pretty close to brotchen.

my friends mom uses crushed saltine crackers as the breadcrumb in her schnitzel. big flat, big as yo face schnitzel. i loved it.

Cappellini timbales with asparagus, cream, Parmigiano Reggiano, sided with diced heirloom tomatoes and sliced shallots.

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Thank you very much.

Dave

I do as similar recipe but I microwave the bacon to get it partially cooked, and wrap it around chunks of albacore.
Then I throw a little liquid smoke into my favorite BBQ sauce and baste and let sit in the fridge for an hour.
Then onto a hot grill, about 3 minutes them flip for two minutes, done.

More schnitzel tips:

Do not bread it ahead of time. The flour must stay dry (enough) for the breading to 'bubble away' from the meat as it gets perfectly browned. You also should fry at a medium temperature. Too hot & it browns too fast & gets hard, too low & it absorbs too much oil & gets greasy.

Ian

I made it again. Wrapped the salmon, an hour in the freezer, wrapped with room temp bacon, and into the deep fryer for 2 minutes per small batch. Came out perfect.

Sister in law is on a lamb kick. I'm not complaining.

Lamb rack

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Lamb stew

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i think we are gonna get fat (collectively)!! damn good cooking here!

had some time so i could consider taking better photos. Leek thread got my juices going..had to have the in-laws over, so it was time for some clams to die. leeks, garlic, clams..are like the three effen amigos.

here is what i did. chop leeks.wash them GREAT..leeks are filthy. brutal on blades too.

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green onions.

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ready to go with onions and leeks.


bacon fat..come on!! what else?

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finished product!!
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the rest of the meal. grilled/smoked salmon head..marinated in mirin (for the MIL..i cant eat it)
and some steamed chinese broccoli.


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Kobe Steak and Lobster Tail... A la Costco

Cooked picks only showing half of the steak and tail without the butter sauce.

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Crumble up some Chorizo or Linguica, saute with the leeks... a touch of saffron, maybe some Vermouth... or a touch of white wine...

Yum....

Dang! I have some chorizo in the freezer too! Great idea.

jeezus..i have lost so many arrows trying to hit one of those things.

nicely done..

As this is a "dinner porn" thread, we shall require a "as eaten" picture. Unless you eat your venison straight off the ATV, ticks fur and all . . .

Seared tuna with ginger shiitake cream sauce

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The tuna is salted, peppered, paprika'ed and pan seared just briefly. 1 minute per side.

The sauce is shiitake mushrooms, browned in butter and olive oil; mince green onions, garlic, fresh ginger and cook for a bit, then add mushrooms and heavy cream; on low until thickens; add plenty of chopped cilantro and zest from a couple of limes; salt and white pepper to taste.

you win the PPOT Master-Posting-Chef prize

Glazed duck breast with creamy vegetables:

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elk meat..
 

oh, i bought it..i was told the elk died in it's sleep

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Last nights pizza.

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My new favorite cut of beef, even over a Ribeye Steak, is the thicker cross-cut "Flanken" style of beef ribs.

These started out about 1 1/2 inches thick as per the bones exposed on the ribs after an hour of low and slow cooking. When the meat pulls back like this is when they're done and butter tender.

soaked overnight in a Teryaki sauce, then a cajun dry rub with brown sugar for kick, and 5 minutes before pulling them off the grill give them a heavy dose of fresh ground coarse pepper corns out of the grinder mill.



YUM

try these Flanken Cut Ribs if you can find them, or ask your local store to cut 'em up in this style for you.





drool




:DSmileWavy:D






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mmm./..flankens!! koreans have been doing it like that forever..but they slice it much much thinner. for Kalbi!

Last night I made my first batch of pesto! Had to use my basil

So easy.

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Cupcake chaser
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So frankens are basically thick short ribs? They look great btw.

Ian

No, "flanken" cut ribs are cut across the bone, rather than the ribs being separated between the ribs, the ribs are kept whole and cut into thinnish strips across the ribs..

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I found a really good website for Korean recipes.... The recipe for Galbi is excellent

marinate the ribs in Asian pear, onion, garlic, soy sauce, sesame oil

Yum yum

BBQ the ribs, wrap in lettuce smear some soy dipping sauce on the meat, some scallion....

Galbi recipe

fermented soy goodness

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Yummy

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Yummy. So, so yummy. No wonder there's a new weight loss challenge thread every year.

Eating well is living well. It is one of life's true pleasures. Control weight with volume not quality. ;)

And I get the ribs. I have had thin sliced in Korean restos & I have braised 1" versions but the thicker ones are interesting.

Ian.

THICK Franken ribs all the "american" way.

The Korean style is much more common, maybe 1/4-3/8" thick, so a quick sear sear 1 minute each side by a street vendor in Korea is their style.

Give me a thick 1-1/2" cross cut rib, and I can bbq it low and slow with some Mesquite or Hickory wood to impart a smokey flavor.

I can get the Flanken ribs for ~$5-6 a pound, and they're butter tender. I'll eat them over a New York or Rib Eye 85% of the time..