What's Cooking?

[Ugly]

I really should have grilled, but I already had a pan out and partially cleaned.

Porkchop tacos tonight.

Homemade corn tortillas, fajita style peppers and onions, and some 1/2 price thin pork chops.
Marinate the pork chops in carne asada inspired marinade= lime juice, soy sauce, chile powder, cumin, salt, oregano and some Tajin. Cook lightly on high heat to get a good brown on the outside and almost pink center... and then cook the onions and peppers in the same pan, deglazing with some water and adding salt and pepper. Chop up the pork chops and squeeze over a little more lime juice.
Serve with some Cache Valley shredded cheese, chopped cilantro, sour cream, and Cholula.
Drinking a fruit punch Jarritos that the daughter picked out.
Desert was 1/2 container of rum flavored tres leches from Haagen Das outside in the cloudy evening. Pretty good, and half price!



Tomorrow I will get the leftovers, because my wife and eldest are away for the rest of the week. My wife does not do seafood, so I had wanted to also have some scallop ceviche, but I had forgotten to defrost the scallops. So that will be tomorrow maybe.

 

[scatman]

I really should have grilled, but I already had a pan out and partially cleaned.

Porkchop tacos tonight.

Homemade corn tortillas, fajita style peppers and onions, and some 1/2 price thin pork chops.
Marinate the pork chops in carne asada inspired marinade= lime juice, soy sauce, chile powder, cumin, salt, oregano and some Tajin. Cook lightly on high heat to get a good brown on the outside and almost pink center... and then cook the onions and peppers in the same pan, deglazing with some water and adding salt and pepper. Chop up the pork chops and squeeze over a little more lime juice.
Serve with some Cache Valley shredded cheese, chopped cilantro, sour cream, and Cholula.
Drinking a fruit punch Jarritos that the daughter picked out.
Desert was 1/2 container of rum flavored tres leches from Haagen Das outside in the cloudy evening. Pretty good, and half price!

View attachment 131686 View attachment 131687

Tomorrow I will get the leftovers, because my wife and eldest are away for the rest of the week. My wife does not do seafood, so I had wanted to also have some scallop ceviche, but I had forgotten to defrost the scallops. So that will be tomorrow maybe.

Fabulous!

 

[Ugly]

Well for Father's Day I made my parents some carnitas, cooking in a mostly authentic way. I do not own a cazo, but I did render out some of my own pork fat (sounds better than just saying lard). I also used the lard for the frijoles, (I like them a bit more chunky rather than just smooth and dog-food-like) and for the carnitas.
I do not gloat when I say it was Really good. My dad has not had much of an appetite lately, and he went back for a massive third taco.
I also have leftovers for dinner or lunch again this week.
I could write out the steps if anyone is really interested, but here are some pics.

From scratch frijoles, after soaking the beans all night, and then boiling them for a while, cooling them down and then starting to mash them during the refry.


What you add to the carnitas during the second half of cooking for the flavor.


Carnitas before adding the condensed milk- in lieu of evapo milk this time.


While this was all going on, I had to of course sample the frijoles, so this was one of the best bean and cheese tacos you could ever have:


My dad has to have foods that have a small window for any bacteria growth, so instead of fully browning the carnitas in the oven at my house, I took them mostly done to my parents and crisped them up and straight into the tacos.


My plate.


During all of this cooking, I took some of the still very tart cherries from the tree outside, and started breaking down some pitted ones for a sour cherry bbq sauce to use this week.
When are you coming over @scatman ? I can put some on these pork spare ribs I have and send you home with riper cherries.


All this activity was too much for Maple. She got exhausted just watching me and begging for some scraps that never came.

 

[scatman]

Well for Father's Day I made my parents some carnitas, cooking in a mostly authentic way. I do not own a cazo, but I did render out some of my own pork fat (sounds better than just saying lard). I also used the lard for the frijoles, (I like them a bit more chunky rather than just smooth and dog-food-like) and for the carnitas.
I do not gloat when I say it was Really good. My dad has not had much of an appetite lately, and he went back for a massive third taco.
I also have leftovers for dinner or lunch again this week.
I could write out the steps if anyone is really interested, but here are some pics.

From scratch frijoles, after soaking the beans all night, and then boiling them for a while, cooling them down and then starting to mash them during the refry.
View attachment 131922

What you add to the carnitas during the second half of cooking for the flavor.
View attachment 131924

Carnitas before adding the condensed milk- in lieu of evapo milk this time.
View attachment 131926

While this was all going on, I had to of course sample the frijoles, so this was one of the best bean and cheese tacos you could ever have:
View attachment 131925

My dad has to have foods that have a small window for any bacteria growth, so instead of fully browning the carnitas in the oven at my house, I took them mostly done to my parents and crisped them up and straight into the tacos.
View attachment 131927

My plate.
View attachment 131928

During all of this cooking, I took some of the still very tart cherries from the tree outside, and started breaking down some pitted ones for a sour cherry bbq sauce to use this week.
When are you coming over @scatman ? I can put some on these pork spare ribs I have and send you home with riper cherries.
View attachment 131923

All this activity was too much for Maple. She got exhausted just watching me and begging for some scraps that never came.
View attachment 131921

You keep making meals like this and I'll be over tonight.

 

[Ugly]

Here is a new way of seeing it... or not seeing it.

I could make you guess about what I made for my parents



Corn is the easy part.
You do not see the salad with Catalina dressing, the wonderful lemon rice, souvlaki, tzatziki sauce and the pita.

 

[Rockskipper]

From the photo, I was thinking, corn for sure, and some kind of weird bugs.

 

[Bob]

If I can't pronounce it .....I want no part of it.

 

[scatman]

Uinta fare last night.

- Dutch oven Mac-n-Cheese
- Cowboy chicken
- Onion rings


Mac-n-Cheese ingredients



4 chicken breasts with mushroom, cheese and peppers placed in foil over the fire


Add the cheese after macaroni softens up


I got about two stirs with the bad wrist before Sheila had to take over for me.


Homemade onion rings


Ready to eat!


Could only use one more thing. Crushed kettle cooked jalapeño sprinkled on top.


An Old Rasputin Imperial Stout


Perfect!


Cheers!

 

[Rockskipper]

That’s more like the Scatman we know. But what happened to your wrist?

 

[scatman]

That’s more like the Scatman we know. But what happened to your wrist?

I broke it on the Hidden Creek trip. Read my trip report.

Hidden Creek (Scatman Edition)

 

[Rockskipper]

I saw the photo of you going into the ER. Ouch.

Just read the TR. I’ve heard that the Scots have a genetic thing going where whiskey builds up in their veins kind of like cholesterol and helps them tolerate pain, among other things. It must be true. How else would you explain hiking out with a broken wrist and still looking somewhat happy in the photos?

 

[scatman]

I saw the photo of you going into the ER. Ouch.

Just read the TR. I’ve heard that the Scots have a genetic thing going where whiskey builds up in their veins kind of like cholesterol and helps them tolerate pain, among other things. It must be true. How else would you explain hiking out with a broken wrist and still looking somewhat happy in the photos?

I do have a high pain tolerance, but I attribute it to the Scotch Ale instead of the whiskey. Scatman is never happy in a photo.

 

[scatman]

Traded off the Dutch oven for a stock pot to make some homemade chicken noodle soup this afternoon.

First off, cut up 2 chicken breasts and four chicken thighs. The recipe only calls for the breasts. Cook the chicken with some oil in a sauce pan until browned.



While the chicken is cooking cut up the following:

- One large yellow onion (recipe calls for a medium onion)
- 3 carrots (recipe called for 2 medium carrots)
- 3 sticks of celery (recipe calls for 2)
-3 clovers of garlic




Once the chicken is done, remove it from the pan and set aside. Add the vegetables to the pan and sauté for 5 or 6 minutes to soften the veggies up.





In a stock pot, add 8cups of chicken broth and two cups of water, along with one bay leaf, 1 teaspoon dried parsley, 1 teaspoon dried thyme, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.



After the vegetables have softened, transfer them from the sauce pan to the stock pot and bring to a boil. Once it boils dial it back to a simmer and let it cook for 20 minutes.

While the soup is simmering, cook the egg noodles to the package directions. The recipe calls for 2 cups of egg noodles, but I used four instead because I like a more stewy result than a soupy one.






After 20 minutes add the cooked chicken to the pot and let simmer for another 10 minutes.



Once the ten minutes is up, you can add the egg noodles to the soup. Stir and serve.




I added some red pepper flakes to mine to heat it up a bit.

Served with a jalapeño cheese bread that I purchased at the farmers' market Saturday morning.

 

[Titans]

Fajita bowl at camp. No charcoal fire, but we got a new Korean grill pan. So far it works great:

Veggies


Heating up rice after grilling the chicken


The bowl:


My last favorite beer :

 

[SteveR]

Great looking meal, and a nice camp spot. I hope the winds don't pick up. The last time we stayed there, the winds increased dramatically overnight and we ended up moving back from the edge at 2 am to a somewhat more sheltered spot behind some trees.

 

[Titans]

Great looking meal, and a nice camp spot. I hope the winds don't pick up. The last time we stayed there, the winds increased dramatically overnight and we ended up moving back from the edge at 2 am to a somewhat more sheltered spot behind some trees.

Yah, it’s not our first rodeo . We have once woken up to strong wind gusts (back when we camped right on the rim) and we barely got the tent down. Now we know better and we keep more distance. The wind often picks up at night or early morning and it’s “offshore” early morning (opposite of the evening). Having said that, we had no or little wind for three nights, but the weather and in particular the wind pattern is changing now. It’s getting unsettled this week.
The disadvantage of no wind and 80F: flies!

 

[mike_offerman]

Ribeye overlooking Salt Creek.

 

[scatman]

The Santa Fe Soup once again, but this time with a pound of ground beef instead of ground turkey.

 

[Titans]

@Ugly cooked a Korean meal at camp, it was very tasty!


After a week of camping Rick and I each ordered a pizza tonight so we would have something for lunch tomorrow:


Hm… now we need a plan B for lunch tomorrow :