Cooking with wolfie

Holy Cow.

I'm back. :)

I haven't cooked in a while, well maybe I have, just haven't had time to post.

These are some steaks I fixed for myself & friend after vacation the other week.
Beef Tenderloin & baked taters...
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Mine with sweet tater...
The steak, for me, was a tad over done, but OMG....it was still tender as all get-out!!!
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A medium steak, I guess, but, like I said, OMG tender. :)
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And, this afternoon/evening, I decided to fix a lasagna...

Why? Why not?

No Marines showed up at the door to help eat this, so I guess I'll take some to my Army Vet son and maybe freeze some for later....
I had a little corner taste...OMG....
It's pretty darn good. :)

Before oven
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And, all done....
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@wolfpack65 that doesn't look right. I'll be there in 2 hours to dispose of it. I can bring beer :rolleyes:


Edit: unless it's filled with shrooms
 
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Uh, don't leave...

It does have 'shrooms included...

Because you know I love em. :)

Next time, I'll make one without and inform you of the time to be here. :)
 
If you weren't allergic to 'shrooms, you'd be welcome to have some lasagna.
It's pretty darn good and I don't recall throwing too much out that weren't fit to eat. :)
 
O M G ! ! !
 
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Haven't posted any cooking in a while...
Not that I haven't cooked, just haven't had a lot of time or inclination to post.

But, I'm off this week, so.

This is a pork tenderloin stuffed with prosciutto and a mixture of broccoli raab/garlic/seasonings, rolled up & tied.
Then pan seared, obviously not long enough bc there quite isn't the browning I wanted...
But, :shrug: it'll work.
Roasted in oven after the sear for about 50min.

Once that was done, roasted Brussels sprouts/baby taters, sliced garlic, seasonings....

OMG...the roasted sliced garlic???
:drool:

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38538297492_7796aa4c4d_z.jpg


26794190979_756943c083_z.jpg


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The glass is pan juices that I'll add some butter to & heat tomorrow when I have for lunch...
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24698917678_af2633c6f4_z.jpg
 
wolfpack65 said:
Haven't posted any cooking in a while...
Not that I haven't cooked, just haven't had a lot of time or inclination to post.

But, I'm off this week, so.

This is a pork tenderloin stuffed with prosciutto and a mixture of broccoli raab/garlic/seasonings, rolled up & tied.
Then pan seared, obviously not long enough bc there quite isn't the browning I wanted...
But, :shrug: it'll work.
Roasted in oven after the sear for about 50min.

Once that was done, roasted Brussels sprouts/baby taters, sliced garlic, seasonings....

OMG...the roasted sliced garlic???
:drool:

37853121804_afda8cbf16_z.jpg


38538297492_7796aa4c4d_z.jpg


26794190979_756943c083_z.jpg


38570954941_0ab3a5934d_z.jpg


The glass is pan juices that I'll add some butter to & heat tomorrow when I have for lunch...
26794438339_68cb5bcfc3_z.jpg


24698917678_af2633c6f4_z.jpg
Click to expand...

Excellent! Look forward to some interesting Turkey Day weekend meals.
 
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wolfpack65 said:
Haven't posted any cooking in a while...
Not that I haven't cooked, just haven't had a lot of time or inclination to post.

But, I'm off this week, so.

This is a pork tenderloin stuffed with prosciutto and a mixture of broccoli raab/garlic/seasonings, rolled up & tied.
Then pan seared, obviously not long enough bc there quite isn't the browning I wanted...
But, :shrug: it'll work.
Roasted in oven after the sear for about 50min.

Once that was done, roasted Brussels sprouts/baby taters, sliced garlic, seasonings....

OMG...the roasted sliced garlic???
:drool:

37853121804_afda8cbf16_z.jpg


38538297492_7796aa4c4d_z.jpg


26794190979_756943c083_z.jpg


38570954941_0ab3a5934d_z.jpg


The glass is pan juices that I'll add some butter to & heat tomorrow when I have for lunch...
26794438339_68cb5bcfc3_z.jpg


24698917678_af2633c6f4_z.jpg
Click to expand...


Looks great Wolfie!
 
Fried Turkey a la Paul Prudhomme is my gig. Tradition is tomorrow night I'll put on 'Alice's Restaurant' and I'll start cookin'. The marinade consists of: onions, garlic, celery, butter, cayenne, black pepper, salt, chicken broth, Worcestershire, liquid smoke and honey. The ingredients turn into a roux, go into the bass-o-matic, then the bird's injected. It'll then rest for 24-48 hrs on a drying rack with saran wrap over top to allow the flavors to sink in, and excess water to leak out. Pull it out, dry rub & slowly lower it into 400 deg oil to sear/seal the bird, then keep it at 300 deg for 4 min/lb.
Veggie Turkey.JPG Roux.JPG She's full.JPG IMG_2313.JPG IMG_2351.JPG
 
Marinated a venison tenderloin from Thursday afternoon to Friday afternoon.
I've never done this before, so did some Google searching and came up with a tasty marinade.
It consisted of dark brown sugar (more molasses), soy sauce, Worcestershire sauce, minced garlic, pepper.
It's much more "darker" after marinating due to the soy & Worcestershire I guess.

Planned on wrapping it with bacon and grilling...

Also planned on some roasted veggies & a few other things to go with.

So, with further ado....

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OMG....cooked it on the grill for 30min.
Had also cooked the bacon a little so that it wouldn't flare up so much.

My son and I ate the whole thing, the one closest in this picture.
It was SOOOOOOOOOOOO Good!!
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Oh!!!!
 
wolfpack65 said:
Marinated a venison tenderloin from Thursday afternoon to Friday afternoon.
I've never done this before, so did some Google searching and came up with a tasty marinade.
It consisted of dark brown sugar (more molasses), soy sauce, Worcestershire sauce, minced garlic, pepper.
It's much more "darker" after marinating due to the soy & Worcestershire I guess.

Planned on wrapping it with bacon and grilling...

Also planned on some roasted veggies & a few other things to go with.

So, with further ado....

37907015324_a5ec1d4886_z.jpg


37907139594_d1b7d6227f_z.jpg


37907269154_3847639cd9_z.jpg


OMG....cooked it on the grill for 30min.
Had also cooked the bacon a little so that it wouldn't flare up so much.

My son and I ate the whole thing, the one closest in this picture.
It was SOOOOOOOOOOOO Good!!
26848741249_c0bee051d4_z.jpg


37736792895_f83d1e8963_z.jpg


26848802539_1c39bc6840_z.jpg
Click to expand...

HA that is my goto recipe for venison. It's amazing.
 
No pictures here, but a bit about hot sauce experimentation.

I like hot sauces, but my caveat is that they've got to have flavor. I'm not much for downing flaming lava just for the sake of setting everything from my mouth to my keister on fire.

Tobasco has a nice flavor...but if you REALLY want flavor in Tobasco, try Chipotle Tobasco.

I recently picked up a bottle of Pickapeppa, which uses Mango.

Anyway, I've been trying hot sauces in salad dressings. The above two work extremely well with Italian salad dressing. Before a couple weeks ago, I'd never thought of using hot sauces with salad dressings.

Various hot sauces seem to work well with apples, too.

I'm thinking about experimenting with making some garlic bread (using French bread) and spicing up the garlic butter I usually make with a few hot sauces, too.


Anybody else try hot sauces in "non-traditional" ways?
 
Jeppo said:
Chipotle Tobasco's the bomb!
Click to expand...

Tobasco shows 8 different hot sauces on their product page...add to that their "Champagne" edition. However, I've only ever seen three in the grocery stores: Their original, Chipotle, and the Green.

I'm gonna have to go online and order the others and try them out.
 
Supper last night.
From Lowes Food - Angus Beef "Pub Burger", bought on sale for all of $2.50 for all 3.
It was a "special today" didn't look like anything wrong with them, so I snapped up 2 packages.
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And, then breakfast this morning..
Mini tortillas filled with Canadian Bacon, spinach, Colby-Jack cheese, egg/southwestern egg substitute, salsa.

nom, nom, nom :)
40098329360_729a569bdb_z.jpg
 
wolfpack65 said:
Supper last night.
From Lowes Food - Angus Beef "Pub Burger", bought on sale for all of $2.50 for all 3.
It was a "special today" didn't look like anything wrong with them, so I snapped up 2 packages.
28025700888_5327f454c1_z.jpg


40996495905_b57f2676d0_z.jpg


And, then breakfast this morning..
Mini tortillas filled with Canadian Bacon, spinach, Colby-Jack cheese, egg/southwestern egg substitute, salsa.

nom, nom, nom :)
40098329360_729a569bdb_z.jpg
Click to expand...
Good to see the expert is back!
 
Thanks.
It's been difficult to keep up with forums bc of work.
Too much damn work & not enough play time.
Plus I didn't cook a lot while my ankle was broke...or I did, but just wasn't in a mood to post anything...
 
This evening

Chicken breast, 2 Nacho Mama & 2 Vampire Hunter sausages, zucchini & squash on the grill.
Those will be lunches for next week.

Added a pub burger from last night to reheat and then toast a bun....
Plain & simple cheese burger for supper tonight....

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And, 2 doggies who want my supper. :D
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Trying something new for breakfast this week.
I just don't want to get up early in the mornings anymore, seems I get better sleep from midnight-1/2am till 6-6:30am, so I just don't have time to get up at 5:30-6am and fix breakfast & get stuff ready for work and get there by 7am...

This week, it's a first time fixing this...

Frittata.
It has:
Cure 81 Diced Ham
Zucchini
Roma Tomatoes
Mushrooms
Jalapeños
Red Bell pepper
Broccoli
8 eggs w light cream
Colby Jack Cheese.

Before
40131797970_50750f5785_z.jpg


After
27069141947_d9f0a7582f_z.jpg


Hope it's edible........ :)
 
wolfpack65 said:
Trying something new for breakfast this week.
I just don't want to get up early in the mornings anymore, seems I get better sleep from midnight-1/2am till 6-6:30am, so I just don't have time to get up at 5:30-6am and fix breakfast & get stuff ready for work and get there by 7am...

This week, it's a first time fixing this...

Frittata.
It has:
Cure 81 Diced Ham
Zucchini
Roma Tomatoes
Mushrooms
Jalapeños
Red Bell pepper
Broccoli
8 eggs w light cream
Colby Jack Cheese.

Before
40131797970_50750f5785_z.jpg


After
27069141947_d9f0a7582f_z.jpg


Hope it's edible........ :)
Click to expand...
Edible or not, it sure does look good.
 
wolfpack65 said:
Trying something new for breakfast this week.
I just don't want to get up early in the mornings anymore, seems I get better sleep from midnight-1/2am till 6-6:30am, so I just don't have time to get up at 5:30-6am and fix breakfast & get stuff ready for work and get there by 7am...

This week, it's a first time fixing this...

Frittata.
It has:
Cure 81 Diced Ham
Zucchini
Roma Tomatoes
Mushrooms
Jalapeños
Red Bell pepper
Broccoli
8 eggs w light cream
Colby Jack Cheese.

Before
40131797970_50750f5785_z.jpg


After
27069141947_d9f0a7582f_z.jpg


Hope it's edible........ :)
Click to expand...

Nice. I do a lot of Frittatas when I am up in the mountains. Make one the first day and just warm up pieces each morning. I usually use ham and several kinds of peppers. Sometimes onions. Or whatever I have leftover from dinner. I have found that cooking it just a little on the stove top before putting it in the oven works well.
 
wolfpack65 said:
Yep, cooked on stovetop for a little bit, then in the oven.
Under the broiler a bit to give a little brown.

Sampled...It's damn good.
What was I thinking, when I thought it wouldn't be good? :)
Click to expand...

I grew up on a place called Mother's in Syracuse, NY. They have a huge Frittata. Had a few of those in my misspent youth after a long night of bar hopping. Frittatas are probably my favorite breakfast food. Just so versatile.
 
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wolfpack65 said:
Trying something new for breakfast this week.
I just don't want to get up early in the mornings anymore, seems I get better sleep from midnight-1/2am till 6-6:30am, so I just don't have time to get up at 5:30-6am and fix breakfast & get stuff ready for work and get there by 7am...

This week, it's a first time fixing this...

Frittata.
It has:
Cure 81 Diced Ham
Zucchini
Roma Tomatoes
Mushrooms
Jalapeños
Red Bell pepper
Broccoli
8 eggs w light cream
Colby Jack Cheese.

Before
40131797970_50750f5785_z.jpg


After
27069141947_d9f0a7582f_z.jpg


Hope it's edible........ :)
Click to expand...

What I wanna know is how you got 81 cured hams into that skillet!
 
I hate to throw food away. I have found that frittatas and quiches to be a great way to use small portions of leftover veg and protein.
 
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