Recipes--Your Specialty

RAGER · July 28, 2022, 12:09:26 PM

Near 100 here lately so I've been prepping dinners in the morning.

Last night we had a riff on Cantonese lettuce. I added some ground pork, garden fresh beans and garden fresh La Rosa lettuce. Served with some warm rice.

RAGER · August 02, 2022, 01:33:39 PM

I enjoy making frittata. Great for using up odds and ends. This one is rather busy but with lots of veggies from the garden.

Yukon golds mandolin sliced on the bottom, broccoli, mushrooms, serranos, red pepper, scallions, baby squash, finochiona, Stilton, pecorino and red onions. All held together with six farm eggs from some friends chickens.

Plated atop some garden fresh Willamette variety slicers and patio cukes.

RAGER · August 05, 2022, 08:24:39 PM

I did something on a whim last night thereby possibly developing a technique at least new to me.

I sliced skinless chicken thighs and seasoned simply with s&p then seared them at not quite high heat. Then I sprinkled them with some flour and continued to moved them around constantly forming a kind of thin breading. Turned out really good.

I call them chicken pinky's cuz they're not quite as big as fingers. Imma make some tacos out of them tonight with roast green chilis and queso Oaxaca.

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Pissy · August 07, 2022, 08:29:25 PM

Wife just made amazing brussell sprouts. Roasted in olive oil, S&P split in half like normal. Put some burrata lumps in a bowl (im sure fresh mozz would work just as well) then toss the hot sprouts with it and drizzle with high test thick balsamic. Holy shit!

mortlock · August 07, 2022, 08:37:05 PM

pics please.

Pissy · August 07, 2022, 08:56:58 PM

None. It was gone before the legend began.

RAGER · August 08, 2022, 07:01:17 PM

Make 'em with gnocchi and bacon.

Pissy · August 08, 2022, 08:03:51 PM

We normally do bacon and onions in a cast iron skillet. This is better.

Gnocchi would be great with them though.

RAGER · August 08, 2022, 09:55:59 PM

Astronomically.

RAGER · August 27, 2022, 10:05:08 AM

Bucatini with a very rustic pesto with stuff from the garden.

House made nduja on ciabatta. I picked up some prosciutto ends and pieces and knew immediately I was making nduja.

Slighytly chilled cab franc from Cor cellars.

James1214 · August 27, 2022, 11:29:35 PM

Damn I have yet to really dig into sausage making, nduja is soooooo delicious.

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James1214 · August 27, 2022, 11:40:04 PM

Processed 14 lbs of tomatoes today, skinned and diced for hot pack canning tomorrow. I always throw 2 cloves of garlic my jars before filling. Using citric acid as my acidifier, as it won out over lemon juice, and vinegar in the taste tests from last years batches.

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RAGER · August 28, 2022, 12:36:05 PM

Hoping to get a good tomato yield.

Making nduja is so easy. Literally all I did was fine chop prosciutto ends and pieces, same for Calabrian chilis, added some oil from the chilis and olive oil and smoked paprika. Blend in processor.

James1214 · August 29, 2022, 02:30:50 AM

I'm gonna give it a go. Do you have a recipe?

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RAGER · August 29, 2022, 09:19:09 AM

Nah you don't need a recipe. You've had it before. You'll know when you got it. Just use the stuff I mentioned. The brand of jarred chilis in oil is Tutto Calabria.

RAGER · August 29, 2022, 09:20:44 AM

I've even used salami calabrese to get you close right off the bat.

James1214 · August 29, 2022, 03:48:25 PM

I've got a few jars of Tutto Calabrian Chilis in the pantry.

And a dope local salumi maker that I can get some bits of cured meats from.

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RAGER · August 29, 2022, 06:36:11 PM

You are off to the salumi races.

Pissy · August 29, 2022, 07:23:06 PM

Ooh. I could do that with leftover bbq.

RAGER · August 29, 2022, 07:55:35 PM

Totally. I could see those flavors working. Spread on toasted crusty bread, in pasta, on crackers etc....

You'll never buy it again.

mortlock · September 05, 2022, 07:45:25 PM

i got my hands on one of the holy grails of rochester meat hot sauce recipes. Vic & Irvs. they went out of business a few years back after being around forever, which makes this all the more special. i got it from one of the managers at the amusement park. she used to work there. im pretty sure its authentic. ill know for sure when i make it.

Muffin Man · September 05, 2022, 09:21:12 PM

that is mindblowing.

RAGER · September 05, 2022, 09:23:08 PM

That's awesome although it's written in an ancient script that I still have in my memory banks. I think I can make it out.

sleestak · September 06, 2022, 10:53:14 AM

That's awesome morty. Obviously when you make it the taste test should be a DCS.

RAGER · September 15, 2022, 11:25:39 AM

Soup'r good tomato soup last night with garden fresh 'maters.

Halve a bunch of tomatoes and quarter done onions. Grab damn near a bulb of garlic and just smash and peel. Throw a handful of basil in there along with a thousand thyme leaves freshly stripped from their wee branches. Toss it all with salt, evoo and fat Fresno pepper.

Roast on about 425 until it's all soft and a bit charred. Wazz it up in a blender with chicken stock and some heavy cream or even coconut milk. Let the blender go for 1 min plus. Real smooth. Heat through and garnish with chiffonades of basil evoo and pecorino.