What are you cooking?

[gwand]

US food is actually very expensive. In the UK a lb of fresh tuna steaks is £5.70, which is about $6.84. Pretty much all our food is a lot cheaper, right across the board.

Holy Mackerel! No pun intended.

 

[emeraldking]

What are you cooking?​

Nothing...! Just got myself a pizza...

 

[jaylach]

Sketti sauce, sketti sauce, it's the boss!

Got a medium sized batch going. It is a little known fact but pasta is its own food group.

Actually I started it yesterday but didn't eat. Went in the fridge and is now on for a second cooking. In the sauce there is green bell peppers, red onion, sliced black olives, shrooms and a couple meats. Oh, and roasted garlic.

I do meats that some think a bit odd...
1) I add chicken which, to some people, is odd for some reason. I just ask if they like chicken parmigiana. Almost always the answer is yes so I ask what is the difference if the chicken is in the sauce or separate. They come around... Normally I get a package of chicken tenderloins and quarter.
2) I also usually add sliced kielbasa, Polish Sausage. Now that really may sound weird but fits well when the sauce is cooked low and slow. This sausage is low in fat, mild and dense. Actually ends up being like dense meatballs. Cooking low and slow also totally softens the casing to where you don't even know it's there. I DO like Italian Sausage but it is too high in fat content and easily makes a sauce greasy. I DO use now and then but always cook in a different pan with some of the sauce.

I often do such a sauce in a 2 gallon crock pot but this batch is about a gallon in a 12 inch by 4 inch deep skillet.

For followup meals I also picked up a bag of Tyson brand frozen and breaded chicken patties which makes for some awesome chicken parmigiana. Other than doing it with sliced chicken breast slow baked it is the best I've found for doing stove top. Also got some soft rolls for one of the best sandwiches ever. I take a chicken patty and saute. When I flip it I add a layer of the sliced kielbasa and bury in cheese and sauce without any of the added stuff in the sauce. This makes my third favorite sandwich. My two favorites that beat it are a reueben and a BLT.. Actually I guess it would be a BT as I usually leave off the lettuce.

 

[jaylach]

I sort of do some things out of the box and was thinking... How about a hand held sketti dinner? We make wraps out of just about everything else so why not sketti. Already got stuff going for tonight but might try this tomorrow.

Take flour tortillas and brush with butter with garlic and cheese. This would sort of be the garlic bread. Heat the thing up and fill with sauced sketti with whatever meats and such. Roll it all up and grill. Sounds pretty interesting to me.

 

[WhistlingBadger]

I sort of do some things out of the box and was thinking... How about a hand held sketti dinner? We make wraps out of just about everything else so why not sketti. Already got stuff going for tonight but might try this tomorrow.

Take flour tortillas and brush with butter with garlic and cheese. This would sort of be the garlic bread. Heat the thing up and fill with sauced sketti with whatever meats and such. Roll it all up and grill. Sounds pretty interesting to me.

Kind of a poor man's calzone. Makes sense and sounds good!

I had a couple of home-made antelope andouille sausages on brioche buns with some good stone-ground mustard. Better than your average hot dog!

 

[jaylach]

Kind of a poor man's calzone. Makes sense and sounds good!

I had a couple of home-made antelope andouille sausages on brioche buns with some good stone-ground mustard. Better than your average hot dog!

Believe it or not I actually have my stone ground brown mustard shipped from Cleveland OH by the case. Buying by a case of 12 it ends up costing about the same as in a local store per bottle but they don't have this stuff. It is the same stuff you would get on a dog at Cleveland stadium. Sigh, a Bratwurst wrapped in bacon and grilled with onions and this mustard is total heaven. I don't use it for everything though. For instance I LOVE kielbasa and kraut as a sandwich and put some mustard in when baking. With this it has to be plain old yellow mustard.

But on to what I cooked today for Christmas. Nothing special as I was alone and it didn't make much sense to do a turkey breast or a rotisserie ham and deal with all the left overs. Instead I just did a batch of red beans and rice but did add onions and cut up ham. Since ham was included it officially was OK for Christmas. It was really good and plenty left for a base for some burritos.

 

[jaylach]

Speaking of a turkey breast I used to do them on my rotisserie but had to stop. Last time I did it I had to finish in the oven as it messed up the gearbox. Didn't wreck it, just jammed it up as there is really no way to balance a breast. I was able to take it apart and fix but not going to chance it anymore. It's a shame though as doing on a rotisserie results in the juiciest breast you will ever eat.

 

[Back in the fold]

@jaylach We had real homemade gnocchi yesterday and real homemade Italian meatballs . My son-in-laws Mother is a real born and raised Italian woman and she can cook the Italian like you would never believe .

 

[jaylach]

@jaylach We had real homemade gnocchi yesterday and real homemade Italian meatballs . My son-in-laws Mother is a real born and raised Italian woman and she can cook the Italian like you would never believe .

I LOVE meatballs! Actually I make an Italian meatloaf that is like a giant square meatball. Put a slab in a skillet with some sketti sauce and cheese and I'm good to go. Basically the same as you would do chicken parmigiana but with a big square meatball. I also love meatball subs with red onion, bell peppers and sliced black olives.

Your son-in-laws Mother would probably shoot me but I also like to put sliced kielbasa in sketti sauce. Cooked low and slow (takes me 2 days to make a batch of sauce) the kielbasa ends up like dense meatballs.

 

[davros]

My day to do the turkey. A 22lb'er (in process) as we had originally expected a dozen folks.

 

[jaylach]

My day to do the turkey. A 22lb'er (in process) as we had originally expected a dozen folks.

I DO love me some turkey! Mostly though just the breast as I'm not that big on the dark meat. The only time I do a whole turkey is to use the dark meat in turkey stew. I start it off with the entire carcass in a stock pot with a box of Stove Top Stuffing, NOT corn bred stuffing!!!! Don't really care much for the stuff.

 

[davros]

I make my own stuffing, bread cubes fried , mushrooms, onions and seasons

 

[Fishmanic]

Speaking of turkey breast,
from the supermarket, I bought a small rotisserie half turkey today for a lazy man’s dinner.

 

[gwand]

I make my own stuffing, bread cubes fried , mushrooms, onions and seasons

I do the same but also add sausage, green apple and pecans.

 

[WhistlingBadger]

I need to dig through the freezer and see if we have any beef or venison left. Starting to crave some stroganoff.