Quarantine Cooking
- Thread starter GreenDragon
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Quarantine cooking was a unique opportunity, completely aside from wise dietary choices. Remember: no paper towels; no bread flour; no yeast; milk shortages; sandwich bread shortages; even Little Debbie Nutty Buddy shortages! Herbs and spices were whatever was already on my shelf. During my two years of quarantine, food preparation necessitated many substitutions. I discovered a long list of new and tasty dishes. They weren't gourmet. They weren't "classic", yet they were enjoyable and nutritious. While I've always been rather experimental in my cooking, the quarantine handily pushed that beyond traditional combinations. It was sometimes exasperating, and sometimes fun.
Bob
Bob
It has been a fun, informative and interesting time for sure.
We didn't have too many real shortages here besides disposable paper products, but I stockpiled well before it hit, and have access to huge restaurant supply stores. Rice was the thing that went first, of all things in this area, and yeast after that. We had plenty of both due to forethought and planning, and they were restocked within a few months.
Now we are seeing meat shortages all over the place here and huge price increases across the board: maybe the thread now would be more accurately titled Quarantine/Inflation Cooking. Not my call anyhow, and I've got my hands full here.
I will say this, I'd never have tried @deluxestogie's excellent tartar sauce recipe or canned my own cocktail cherries from scratch if @GreenDragon hadn't started this thread.
We didn't have too many real shortages here besides disposable paper products, but I stockpiled well before it hit, and have access to huge restaurant supply stores. Rice was the thing that went first, of all things in this area, and yeast after that. We had plenty of both due to forethought and planning, and they were restocked within a few months.
Now we are seeing meat shortages all over the place here and huge price increases across the board: maybe the thread now would be more accurately titled Quarantine/Inflation Cooking. Not my call anyhow, and I've got my hands full here.
I will say this, I'd never have tried @deluxestogie's excellent tartar sauce recipe or canned my own cocktail cherries from scratch if @GreenDragon hadn't started this thread.
Homemade smokey burgers, french fries, corn on the cob w/ that b-word & soul seasoning. No pics, but finished it off with a very stiff double rob roy and an Ashton VSG spellbound that was given to me by a friend along with a gift card for programming a pair of DMR transceivers.
Also, some lowdown no good snot drivelling trespassing thieving son of a bitch cut the catalytic converter out of my truck. It's been a fun week
Anyways, onward to more projects. You guys know who you are, thanks for your patience
7.5 x 54
Also, some lowdown no good snot drivelling trespassing thieving son of a bitch cut the catalytic converter out of my truck. It's been a fun week
Anyways, onward to more projects. You guys know who you are, thanks for your patience
7.5 x 54
Result: easy draw, mediocre burn, heavy smoke but fairly well balanced. At first light you think it's going to be a nic/flavor bomb, but it's fine. Cedar, white pepper, charcoal, pencil shavings, osage orange, turpentine, robusta, dark chocolate, french roast coffee, nutmeg, cinnamon and burnt toffee. There's a sharp flavor on the front end I can't put my finger on. Foot was underfilled, so ash didn't hold and fell into my lap. Flavorful and good for a longer old movie anyways. In school, used to light up a Fuente Canones during the Bond marathon in the Captain's Den and it would last two full films
Happy 4th of July all
Happy 4th of July all
GreenDragon
Well-Known Member
These are a few of my favorite things!…
Finally able to walk a little today. Decided to make some pickles from some local cucumbers. Left is made with hot mustard, right with horseradish. I’ve never had pickles with made with horseradish before, but I bought a jar the other week by accident and… they are gone! Yum!
My son has COVID and the wife broke one of her toes so I also made a pan of brownies, because chocolate makes everything better.
Finally able to walk a little today. Decided to make some pickles from some local cucumbers. Left is made with hot mustard, right with horseradish. I’ve never had pickles with made with horseradish before, but I bought a jar the other week by accident and… they are gone! Yum!
My son has COVID and the wife broke one of her toes so I also made a pan of brownies, because chocolate makes everything better.
Y'all get better soon over there @GreenDragon
Red thai curry w/coconut milk, bird eye chilis, ground pork, rough chunked cucumbers because none of those little asian eggplants around, lime juice over jasmine rice
Whole lotta rain here today, more coming, and power is still out in the shop
Red thai curry w/coconut milk, bird eye chilis, ground pork, rough chunked cucumbers because none of those little asian eggplants around, lime juice over jasmine rice
Whole lotta rain here today, more coming, and power is still out in the shop
GreenDragon
Well-Known Member
Pan seared ocean perch last night on lemon dill rice, garlic onion green beans not pictured
Power still out in the shop, appears a raccoon chewed through the wiring. This means war. Got out my rat killing apparatus, but apparently no dynamite is allowed here. Stay tuned
Power still out in the shop, appears a raccoon chewed through the wiring. This means war. Got out my rat killing apparatus, but apparently no dynamite is allowed here. Stay tuned
No fair! Including a slice of lemon in the photo will cause most observers to actually taste that lemon. But lemon-dill rice already sounds mighty tasty.
Bob
Bob
Life is too short to play fair when cooking
Lemon Dill Rice
This tastes much more complex than it actually is, and a nice way to use up fresh dill. Could you throw in some toasted pine nuts or replace some of the water with chicken or veg stock? Sure you could.
1c long grain white rice
½ c white onion, finely diced
1 T coconut or canola oil
½ c fresh dill fronds or more to taste, plucked and rough chopped, stems reserved
½ lemon, zested and juiced
1t coarse sea salt
¼ t red pepper flakes
¼ t fresh ground black pepper
2 c water
Heat oil in a ~1.5 qt. saucepan and saute diced onion for a 2-3 minutes. Add rice and parch over low heat while stirring constantly to thoroughly coat rice with oil. Do not allow anything to brown.
Add remaining ingredients, except plucked fresh dill fronds, and bring to a boil stirring often. Lower heat to the minimum setting possible, cover and simmer for 15 minutes. Turn off heat and let sit covered for another 15 minutes.
Remove dill stems (they should be on top and easily removed), add chopped dill fronds, and toss well. Serve immediately
Yield: 3-4 servings
p.s. I ran into a very corpulent, very guilty looking masked trash panda earlier this morning. If I didn't know his diet consists mainly of dumpster diving proceeds and electrical wiring, I'd post a recipe with pictures. This one is going right back in the dumpster. The power is still flickering ominously
Lemon Dill Rice
This tastes much more complex than it actually is, and a nice way to use up fresh dill. Could you throw in some toasted pine nuts or replace some of the water with chicken or veg stock? Sure you could.
1c long grain white rice
½ c white onion, finely diced
1 T coconut or canola oil
½ c fresh dill fronds or more to taste, plucked and rough chopped, stems reserved
½ lemon, zested and juiced
1t coarse sea salt
¼ t red pepper flakes
¼ t fresh ground black pepper
2 c water
Heat oil in a ~1.5 qt. saucepan and saute diced onion for a 2-3 minutes. Add rice and parch over low heat while stirring constantly to thoroughly coat rice with oil. Do not allow anything to brown.
Add remaining ingredients, except plucked fresh dill fronds, and bring to a boil stirring often. Lower heat to the minimum setting possible, cover and simmer for 15 minutes. Turn off heat and let sit covered for another 15 minutes.
Remove dill stems (they should be on top and easily removed), add chopped dill fronds, and toss well. Serve immediately
Yield: 3-4 servings
p.s. I ran into a very corpulent, very guilty looking masked trash panda earlier this morning. If I didn't know his diet consists mainly of dumpster diving proceeds and electrical wiring, I'd post a recipe with pictures. This one is going right back in the dumpster. The power is still flickering ominously
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wruk53
Well-Known Member
GreenDragon
Well-Known Member
Tonight we did something different to start the week out! Stir fried broccolini, sushi rice, and real A5 Japanese Wagyu steak cooked (essentially fried in its own fat) on a cast iron skillet.
I had fun cooking everyone’s strips to order. The beef was very good, loads of flavor and melt in your mouth tender. It truly is the beefiest flavored beef.
Would I buy it again? Probably not, but it was something fun to try once.
I had fun cooking everyone’s strips to order. The beef was very good, loads of flavor and melt in your mouth tender. It truly is the beefiest flavored beef.
Would I buy it again? Probably not, but it was something fun to try once.
Smothered Onion Burger Steaks w/gravy
Burger steaks:
1lb. ground beef
¼ medium onion, finely diced
½ jap, finely diced
3 cloves garlic, minced
¼ c. seasoned breadcrumbs
1 egg
1t L&P worcestershire sauce
1t table salt
½ t red pepper flakes
¼ t fresh ground black pepper
1T water
gravy:
2 medium onions, halved and sliced
½ jap, finely diced
6 cremini mushrooms, halvd & sliced
1/4c flour
2T sherry or sweet vermouth
1T mustard
1T sea salt, or to taste
½ t fresh ground black pepper
¼ t cayenne
4 c whole milk
Yield: 4 servings
This is a long time favorite here
Burger steaks:
1lb. ground beef
¼ medium onion, finely diced
½ jap, finely diced
3 cloves garlic, minced
¼ c. seasoned breadcrumbs
1 egg
1t L&P worcestershire sauce
1t table salt
½ t red pepper flakes
¼ t fresh ground black pepper
1T water
gravy:
2 medium onions, halved and sliced
½ jap, finely diced
6 cremini mushrooms, halvd & sliced
1/4c flour
2T sherry or sweet vermouth
1T mustard
1T sea salt, or to taste
½ t fresh ground black pepper
¼ t cayenne
4 c whole milk
- Combine burger steak ingredients, mix well, refrigerate for 30 minutes, and form into four ~3/4 inch thick oval patties
- Fry steak patties on high heat in a large cast iron skillet for 3 minutes per side. Remove and keep warm, reserving rendered fat in skillet
- Sweat onions, japs and mushrooms in reserved fat on medium heat until reduced in volume by half
- Add flour to make a light brown roux, deglaze with sherry/vermouth and mustard and gradually add the milk, whisking constantly
- Reduce heat and simmer until gravy has thickened, about 20 minutes
- Return burger steaks to pan, along with all juices, and simmer for 20 more minutes. Correct seasoning, and serve immediately atop rosemary red pepper mashed potatoes
Yield: 4 servings
This is a long time favorite here
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GreenDragon
Well-Known Member
I’m so making this soon!!!
GreenDragon
Well-Known Member
Thanks T! Yes, we were able to rid our household of the Plague. This week we went to Destin FL for my elder son's wedding. My younger son officiated. Everyone had a great time.
The bride's family is from Peru, so I got to try out some of their national dishes too!
And, in typical Florida fashion, we got to witness a huge thunderstorm and waterspout as we packed up the car to come home. Made the national news.
The bride's family is from Peru, so I got to try out some of their national dishes too!
And, in typical Florida fashion, we got to witness a huge thunderstorm and waterspout as we packed up the car to come home. Made the national news.
Parasol's (New Orleans, Irish quarter) style roast beef poboy: one of the world's great sandwiches
Scored the original recipe years ago: cost me the better part of an evening and a case of dixie to the cook on duty. Then a spiky fake blonde haired TV guy got it on camera, and now it's all over the internet. Don't care, it's so awesome, it should be shared. I'll post a home kitchen sized version if there's interest.
Scored the original recipe years ago: cost me the better part of an evening and a case of dixie to the cook on duty. Then a spiky fake blonde haired TV guy got it on camera, and now it's all over the internet. Don't care, it's so awesome, it should be shared. I'll post a home kitchen sized version if there's interest.
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Parasol’s (New Orleans, Irish Channel) Style Roast Beef Po-boys
Beef:
3 lb bottom round roast
Water, enough to cover roast by at least one inch
Gravy:
3/4 c Flour
2 T Garlic Powder
2 t Black Pepper
1 T Kosher Salt (and to taste)
1/3 c Oil
1 T Kitchen Bouquet
8 c broth, reserved from the boiled beef
Bring a stockpot with the roast and water to a rolling boil. Reduce the heat to medium low and simmer for 1 hour. Remove roast from the liquid and refrigerate until cold. Reserve broth.
While the beef is chilling, make the gravy.
Bring 5 cups of the reserved broth to a boil. In a bowl, whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet. When thoroughly blended, whisk the mixture into the broth, bring to a boil, then reduce to a simmer. If necessary add some of the reserved broth if the gravy is too thick. It should be but not too thick, not too thin. Let the gravy simmer for at least an hour and adjust for seasonings. The gravy should have a good amount of salt as the beef has none.
Preheat oven to 400 deg F. When the beef is cold, slice it as thin as possible (~3/16” thick, I use a commercial meat slicer) and dump the slices in a casserole or SS steam pan. Pour the gravy over the beef, mix, cover with foil, and place into the oven for 1-2 hours or until the beef falls apart by looking at it.
For the Po Boys:
2 fourteen inch French or Italian bread loaves or sub rolls, with the lightest crumb you can find
Mayonnaise, Blue Plate or Duke’s (or homemade)
2 Tomatoes, sliced
2 Cups shredded Iceburg Lettuce
1 Dill Pickle, sliced
Roast Beef in gravy from above
Slit the loaves almost in half lengthwise, then cut in half crosswise and open. Slather mayonnaise on the top halves, and place pickle slices, tomato slices, and lettuce on top. On the bottom halves, build a good layer of the beef and gravy mixture. Fold closed, put on a sheet pan, and toast in 400 deg F oven for 6 minutes to crisp and warm the bread.
Serve immediately with plenty of napkins and Crystal or Moko Jumbie hot sauce
Yield: serves 2 well or 4 lightly (there will be extra beef leftover for more sandwiches)
Beef:
3 lb bottom round roast
Water, enough to cover roast by at least one inch
Gravy:
3/4 c Flour
2 T Garlic Powder
2 t Black Pepper
1 T Kosher Salt (and to taste)
1/3 c Oil
1 T Kitchen Bouquet
8 c broth, reserved from the boiled beef
Bring a stockpot with the roast and water to a rolling boil. Reduce the heat to medium low and simmer for 1 hour. Remove roast from the liquid and refrigerate until cold. Reserve broth.
While the beef is chilling, make the gravy.
Bring 5 cups of the reserved broth to a boil. In a bowl, whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet. When thoroughly blended, whisk the mixture into the broth, bring to a boil, then reduce to a simmer. If necessary add some of the reserved broth if the gravy is too thick. It should be but not too thick, not too thin. Let the gravy simmer for at least an hour and adjust for seasonings. The gravy should have a good amount of salt as the beef has none.
Preheat oven to 400 deg F. When the beef is cold, slice it as thin as possible (~3/16” thick, I use a commercial meat slicer) and dump the slices in a casserole or SS steam pan. Pour the gravy over the beef, mix, cover with foil, and place into the oven for 1-2 hours or until the beef falls apart by looking at it.
For the Po Boys:
2 fourteen inch French or Italian bread loaves or sub rolls, with the lightest crumb you can find
Mayonnaise, Blue Plate or Duke’s (or homemade)
2 Tomatoes, sliced
2 Cups shredded Iceburg Lettuce
1 Dill Pickle, sliced
Roast Beef in gravy from above
Slit the loaves almost in half lengthwise, then cut in half crosswise and open. Slather mayonnaise on the top halves, and place pickle slices, tomato slices, and lettuce on top. On the bottom halves, build a good layer of the beef and gravy mixture. Fold closed, put on a sheet pan, and toast in 400 deg F oven for 6 minutes to crisp and warm the bread.
Serve immediately with plenty of napkins and Crystal or Moko Jumbie hot sauce
Yield: serves 2 well or 4 lightly (there will be extra beef leftover for more sandwiches)
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