What are you Cooking the Week of June 26, 2022?

[Mike Nolan]

I'm doing a chicken on the rotisserie outdoors for supper tonight. Not sure what I'm doing for sides, though.

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[Joan Simpson]

I cooked a chicken beast with onions and mushrooms, baked sweet potato and green beans.

[chocomouse]

96* here now! I made a potato salad early this morning while it was cooler, and we had leftover bean salad and seafood salad.

[RiversideLen]

I made tostadas again as I have enough filling for several servings.

For the tostada shells, I lightly brushed corn tortillas with oil and baked them for 10 minutes on each side, at 350f. For the filling, I browned a pound of ground beef, added a chopped fresh tomato and a can of corn, drained. Then added some Mole sauce, that was the only seasoning. I spread refried beans on the shells, added some meat mixture and topped them with a cheese blend of cheddar, American and Swiss. Baked on convection mode at 350f until the cheese was melted and toasty.

I had it with a side of asparagus.

[BakerAunt]

Thanks for sharing your method, Len

For Monday's dinner, I made black-eyed peas with farro. I always cook the black-eyed peas and the farro separately. Then, in a larger pot, I saute chopped celery and yellow bell pepper in olive oil. I add chopped ham to the black-eyed peas, along with dehydrated onion and 1/2 tsp. thyme. I bought salad turnips at the farmers market this past weekend, and the tops were good, so I washed and cut up the turnip greens, then stirred them with the vegetables. I add the black-eyed peas to the pot with the sauted vegetables before stirring in the farro and 2 tsp. cider vinegar to balance the greens. We have enough left over for at least one more meal.

[chocomouse]

Dinner tonight was grilled ham steak with leftover bean, potato, seafood, and vegetable salads.

[Mike Nolan]

We had tacos tonight.

[Joan Simpson]

We had fried cubed pork,rice and tomato gravy and dry lima beans.

[Joan Simpson]

Spaghetti and meat sauce with garlic toast.

[chocomouse]

I did a pork roast tonight, needing to empty out the freezer meat a little, and the weather was cooler. I made a maple-rum-dijon glaze on it.

[cwcdesign]

On Sunday I made my crockpot Caesar chicken which I’ve been eating on salad greens, cherry tomatoes and avocado for the last 3 nights and I still have more - easy for hot weather

[BakerAunt]

For Tuesday dinner, I made my hamburger stroganoff, which we eat over brown rice. We were supposed to have a side salad, but time got away from the salad maker, so we had microwaved frozen vegetables instead.

[RiversideLen]

I made a pork chop in Mole sauce and had it with brown rice and broccoli.

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[Mike Nolan]

I am smoking a brisket this morning, more in the ongoing process of learning how to use my new grill.

The brisket had been curing for several days. After I rinsed it off, I put the rub on last night then let it sit in the fridge overnight. I'm using a recipe I found for Montreal Smoked Meat online.

I have a Meater wireless thermometer, it is helping me track the ambient temperature in the grill as well as the internal temperature of the meat. The grill temperature seems to be stabilized in the 240 region, 225-250 is the recommended ambient temperature for smoking a brisket.

At first I thought I was getting too much smoke, now I'm wondering if I burned through all the wood in the smoker box and am not getting enough. All part of the learning process. The smoker box is kind of hard to reach once the grill is hot.

I'm not sure I trust the Meater's estimate of when the meat will be at the desired temp of 165 (it will be steamed to get to the final temp of 180), so in another half hour I will start taking temperature readings with my Thermapen probe.

[Mike Nolan]

The brisket took about 4 1/2 hours to get up to the desired temp (165) which was towards the low end of the estimated time (4-6 hours). Now I've got it in a roasting pan, covered with foil, and with water in the pan to steam it. This part is trickier because the Meater wireless thermometer won't work when it is in something in a foil-covered metal pan. So I'm using a different oven thermometer, a corded one that I usually use for candymaking. But it is outside, so I'll be going out every 15 minutes or so to check on the temp and water level.

The estimate is 1-2 hours to steam it to the point where it is at 180. It looks and smells pretty good right now.

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