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Bullion.Forum
What was for dinner?
- Thread starter Nugget
- Start date
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I didn't take any pictures...
We just got back from Covington/Newport Kentucky and there was a Korean restaurant downtown that was awesome.
We just got back from Covington/Newport Kentucky and there was a Korean restaurant downtown that was awesome.
This past Wednesday we had friends over and I made pulled pork on my Big Green Egg and a side of Mexican street corn off the cob on my Blackstone griddle. We have an enclosed deck off the back of the house so a few years back I added a hood (a chemist can never be without a hood!) and I can essentially barbecue all year round. Very convenient!
Unfortunately no pictures, but my lovely wife made a delightful charcuterie plate with a unique Parmesan coated salami, prosciutto, homemade hummus, olives pickles fruit and chocolate truffles.
My contribution was a bottle of Merlot.
My contribution was a bottle of Merlot.
kurtak
Well-known member
About 6 months ago I bought a CharBroil smoker so have been using it quite a bit to smoke "wild caught" Alaskan salmon, fresh caught (local) trout, pork roast & last week smoked a prime rib roast - haven't tried smoking any chicken yet
I have been using apple wood for smoking but am also currently working on building some kitchen & bath cabinets made out of maple so am saving all the maple scraps to give maple a try for smoking with
I also LOVE my rib eye steaks so I buy rib eye by the "slab" & then cut & package my own steaks which cuts the cost of a rib eye in about half of the cost of buying them as pre-cut steaks so I BarBQ rib eye "at least" once a week
And speaking of apple smoked meat there is a small company in Wisconsin that makes - hands down - the worlds VERY BEST apple wood smoked bacon - it is "a bit" more expensive then other off the shelf bacon but will make your taste bubs go WOW !!!
I first discovered this absolutely awesome bacon when I was set up with refining back in Wisconsin & because they do mail order now that I have moved to Oregon I have them send me 10 - 15 pounds any time my freezer stash starts to run low
For anyone that is a TRUE bacon LOVER here is their web site to order from -----
https://www.nueskes.com/?sc=PPC&utm_source=bing&utm_medium=cpc&utm_campaign=688700440&utm_term=meat online&msclkid=7b4f378197db130ff4a650154df6ca66&utm_content=Meat
I always order 2 - 3 of their 5 pound packages which is the best bang for your money & then re-package into smaller packages (yes I have a vacuum sealer)
https://www.nueskes.com/applewood-smoked-bacon-5-lb-pack
I have no association with this company other then I simply LOVE their bacon
So much so that even though it cost a bit more then most other bacon I consider buying ANY other bacon a waste of money
For what it is worth (if you are a TRUE bacon LOVER) I recommend this bacon (being as how we are talking about REALLY GOOD food)
You can "taste" this bacon when its frying in the pan
Kurt
Pan fried veal steaks w/ roasted potaoes forgot to take a picture last night
- Joined
- Feb 4, 2019
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- 13
Chicken jambalaya, no tomato sauce. Wife doesn’t care much for andouille.
- Joined
- Oct 26, 2020
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- 237
Rice and Black bean with Cuban Picadillo
We ate rice with almost every thing.
I can ate rice and bean every day
We ate rice with almost every thing.
I can ate rice and bean every day
That looks amazing.
This was last night. It's a churro wafle with homemade strawberry syrup and churro whipped cream. There's also some airfried sweet potatoes and porkchops with fajita seasoning.
Wow dinner and desert on the same plate. I only got away with that when I was single!
It's breakfast for dinner so traditional dessert rules don't apply.
Cachapas con queso or arepa de chocolo, depending on who gave you the recipe. This was today's brunch on the Blackstone, they work well as breakfast with a fruit jam topping or for lunch with a salsa topping.
Keep this up and we may need a recipe section!
Keep this up and we may need a recipe section!
I wouldn't mind a few new recipes. This is the bar and grill section.
For the corn cakes?
Cachapas Con Queso De Mano (Venezuelan Cheese-Filled Corn Cakes)
INGREDIENTS
Makes 6 pancakes or 3 servings.
8 ounces queso de mano (fresh mozzarella is a good substitute)
4 ears corn, kernels cut from cobs (3 cups), divided (thawed frozen corn works well)
¼ cup masarepa
3 tablespoons (1½ ounces) Mexican crema or sour cream
1 tablespoon sugar
¾ teaspoon table salt
1 large egg
2 tablespoons plus 4 teaspoons unsalted butter, divided
Process 2¼ cups corn, masarepa, crema, egg, sugar, and salt in food processor on medium speed until thick batter forms, 20 to 30 seconds. Add remaining ¾ cup corn and pulse until kernels are evenly incorporated, about 3 pulses. Transfer batter to bowl and let rest for 10 minutes.
Melt 1 tablespoon butter on the griddle with low heat. Using ¼-cup dry measuring cup, portion batter onto the griddle, leaving about ½ inch between portions. Gently spread batter into 4-inch rounds. Increase heat to medium and cook until corn cakes smell of caramelized sugar and bottom sides are well browned, 4 to 5 minutes (if cachapas are not well browned, increase heat slightly and continue to cook until well browned before flipping). Using thin, wide spatula, flip corn cakes and continue to cook until second sides are well browned, 3 to 4 minutes longer.
Top half of corn cakes with 1 piece of cheese each ( cheese is flattened into disks close to the diameter of the pancakes.) Place remaining corn cakes on top of cheese. Cover the cachapas with a heat dome and bake until cheese is warm and soft, 3 to 4 minutes. Top each cachapa with 1 teaspoon butter and serve immediately.
Notes
Frozen (thawed) or—in a pinch—drained canned corn will also work in this recipe. Masarepa is instant corn flour; common brands include P.A.N., Goya, and Areparina. Queso de mano is a mild Venezuelan cheese sold in large disks. If queso de mano is unavailable, one 8-ounce ball of fresh mozzarella can be used instead. Slice the mozzarella into six ½-inch-thick slices, leaving four slices whole and cutting two in half; use one whole plus one half-slice per serving.
I make these on a Blackstone Griddle but a cast iron frying pan will do in a pinch.
In Columbia they are called Arepa de chocolo.
INGREDIENTS
Makes 6 pancakes or 3 servings.
8 ounces queso de mano (fresh mozzarella is a good substitute)
4 ears corn, kernels cut from cobs (3 cups), divided (thawed frozen corn works well)
¼ cup masarepa
3 tablespoons (1½ ounces) Mexican crema or sour cream
1 tablespoon sugar
¾ teaspoon table salt
1 large egg
2 tablespoons plus 4 teaspoons unsalted butter, divided
Process 2¼ cups corn, masarepa, crema, egg, sugar, and salt in food processor on medium speed until thick batter forms, 20 to 30 seconds. Add remaining ¾ cup corn and pulse until kernels are evenly incorporated, about 3 pulses. Transfer batter to bowl and let rest for 10 minutes.
Melt 1 tablespoon butter on the griddle with low heat. Using ¼-cup dry measuring cup, portion batter onto the griddle, leaving about ½ inch between portions. Gently spread batter into 4-inch rounds. Increase heat to medium and cook until corn cakes smell of caramelized sugar and bottom sides are well browned, 4 to 5 minutes (if cachapas are not well browned, increase heat slightly and continue to cook until well browned before flipping). Using thin, wide spatula, flip corn cakes and continue to cook until second sides are well browned, 3 to 4 minutes longer.
Top half of corn cakes with 1 piece of cheese each ( cheese is flattened into disks close to the diameter of the pancakes.) Place remaining corn cakes on top of cheese. Cover the cachapas with a heat dome and bake until cheese is warm and soft, 3 to 4 minutes. Top each cachapa with 1 teaspoon butter and serve immediately.
Notes
Frozen (thawed) or—in a pinch—drained canned corn will also work in this recipe. Masarepa is instant corn flour; common brands include P.A.N., Goya, and Areparina. Queso de mano is a mild Venezuelan cheese sold in large disks. If queso de mano is unavailable, one 8-ounce ball of fresh mozzarella can be used instead. Slice the mozzarella into six ½-inch-thick slices, leaving four slices whole and cutting two in half; use one whole plus one half-slice per serving.
I make these on a Blackstone Griddle but a cast iron frying pan will do in a pinch.
In Columbia they are called Arepa de chocolo.
There are so many ways to make corn cakes that I would run out of fingers and toes. Your method is very common, and quite good. I typically put mine atop sausage and top with whatever cheese is on hand.
When my oldest visited Venezuela, a few decades ago, he sent back a book of recipes, English language version, which has a corn cake recipe nearly identical to yours above.
Time for more coffee.
I first ate these while working in Columbia / Ecuador in the '80's and had no idea what they were called but I liked them. They probably told me what they were but my Spanish is far from fluency. About a year ago I saw this recipe in Cooks Illustrated Magazine and tried it. It doesn't disappoint.
Get a Blackstone they eliminate a lot of pots used for cooking on a stove. Then you win and the wife wins too. The first time I made Mexican corn off the cob and the milk and cheese set up on the griddle I thought it will never be the same. A well seasoned griddle and 2 minutes with a scraper and it was clean and ready to go for next time.I love cooking, I hate washing dishes. It works out good between my wife and I,.
