Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[Michi]

Franzbrötchen.

These are originally from Hamburg, and date back to the French occupation during the Napoleonic war. Somewhat similar to croissants with a sugar and cinnamon filling between the layers.

 

[camochili]

Salad of different greens with a tomato dressing and burrata

 

[Lars]

Halibut on a bed of broad beans sautéed with onion and tomato.

 

[Bodine]

Pan seared triple tail, grits, salad

 

[parbaked]

Lamb loin chops, salsa verde, creamed spinach & garlic mash…

 

[BazookaJoe]

Pan seared triple tail, grits, saladView attachment 133546

From your profile I'm guessing you caught this yourself. Never caught one yet, but we just moved our boat down to Key Largo so I hope it will be on the menu soon. Recently did a small barracuda like that with panko crust, just delicious. We're going down there tomorrow and were hoping to go fishing but now we've got Elsa coming...

 

[Bodine]

From your profile I'm guessing you caught this yourself. Never caught one yet, but we just moved our boat down to Key Largo so I hope it will be on the menu soon. Recently did a small barracuda like that with panko crust, just delicious. We're going down there tomorrow and were hoping to go fishing but now we've got Elsa coming...

Wonderful fish, eats shrimp, crabs and crustations , tender white meat, sweet. We catch them around channel markers, and crab buoys. Free lined shrimp for bait. Tough to find in fish markets.

 

[BazookaJoe]

Wonderful fish, eats shrimp, crabs and crustations , tender white meat, sweet. We catch them around channel markers, and crab buoys. Free lined shrimp for bait. Tough to find in fish markets.

Yes I've heard they are great eating, might have had one at a restaurant once a while back. Latest fishing report said they were catching them 10 miles offshore around the weed lines. We'll have to wait till next time due to the incoming storm.

 

[MrHiggins]

Fried cod tacos on homemade tortillas. Yum.

Oh, and that's a 210 Fuji suji/petty in the background (sorry, Logan, I see you have a WTB out for one like this, but mine is not going anywhere!)

 

[Grayswandir]

My wife made pelmeni, one of my favorites. Been eating like a pig

I've never had or heard of them before, I had to Google them. They look delicious.

 

[Lars]

I managed to score some coriander with the roots attached so I pounded out a paste and made Thai red curry.

 

[coxhaus]

Salad for lunch and brisket for dinner. We made Caprese salad with home grown tomatoes and basil.

 

[Lars]

Late night snack.

 

[Jovidah]

A lot of people would probably just call that dinner, but we'll let it slide just this once...

 

[Lars]

Those people would - in theory - be lacking a sense of occasion..

 

[esoo]

Sometime you just have to deal with the cards you're dealt. Was going to be a fully smoked pork shoulder, but something had come up, so I did sous-vide for 15 hours and then it hit the smoker. Delicious. Coated in a mix of BBQ sauces.

 

[parbaked]

Last night was Pasta alla Gricia…

So few ingredients. Best with guanciale, pecorino Romano and good pepper.

I like to bloom the pepper in the rendered guanciale fat and cook the pasta in a small pot so the water is extra starchy to help the sauce emulsify.

Amuse bouche was Stracciatella from Foggia and local olive oil on a chip…

 

[parbaked]

Today’s 4th July burger…American beef, Monterey Jack, avocado, shredded iceberg, special sauce on toasted brioche…

 

[HumbleHomeCook]

Today’s 4th July burger…American beef, Monterey Jack, avocado, shredded iceberg, special sauce on toasted brioche…
View attachment 133600

Go Team Iceberg!

 

[Polycentric]

Grilling some chicken!!

 

[Michi]

Beef tenderloin roast.

With horseradish cream, sautéed mushrooms, and chicory.

 

[Lars]

Chicken and veggies..

 

[coxhaus]

Beef tenderloin roast.
View attachment 133635
With horseradish cream, sautéed mushrooms, and chicory.
View attachment 133636

That's my kind of meal as I am a meat eater. You do need a bottle of wine.

 

[Michi]

That's my kind of meal as I am a meat eater. You do need a bottle of wine.

I did work on a bottle of Pinot Noir while I was eating this

 

[esoo]

Sausage, Pepper and onions on top of linguine (as I discovered I had no penne)

 

[Lars]

Summer vegetable risotto

 

[DamageInc]

For 4th July festivities I cooked the largest lobster of my life so far. 2.7 kilograms was the big one, also boiled a small one at 1.6 kilograms. Made a potato salad of new potatoes, and also a tomato salad. Clarified butter for dipping lobster of course.

We had overestimated how much lobster we could eat, so there was some tail meat and full claw left over. Used it in a pasta dish the day after with creme fraiche, shallots, and tarragon.

Maybe I'm crazy, but I enjoyed it even more as leftovers in the pasta dish than boiled and dipped in butter on day 1.

 

[Lars]

Bread without sourdough?!? Is that even allowed? 70% hydration no knead with buttermilk, baked in a dutch oven

 

[chiffonodd]

Summer = grillin = fajitas.

 

[rickbern]

Four liters of gazpacho to go