Hmmm, what to make for dinner?

Yesterday baby back ribs were BOGO so fired up the smoker and threw on some chicken breasts to go with them, today leftover ribs & chicken and plenty of LO sides as well.

I fought the boys for the leftovers this time, although I am sure mom sent something home with them.

 

Yep. Tonight is also leftover night. But I want to make a soup so I decided I will make Filipino corn soup (suam-na-mais) to go with the leftovers.

They recommend white corn but I have yellow corn so it will have to do. You can use any kind of beef, pork, chicken, or shrimp. Tonight I will use shrimp.

Traditionally they use spinach leaves or bittermelon leaves to add color and flavor to the soup. But more often nowadays they add marungay leaves. The English word for this is Moringa leaves. It's slightly bitter and contain nutrients that can help regulate blood glucose levels and is beneficial to kidney and liver functions.

I have a big humongous Moringa tree out in my backyard.

 

Cook the meat first, set it aside, then cook your veggies.

The vegetables only need 3 minutes on hi, and a quick release.

 

First night with Hello Fresh: barramundi with chimichuri, herbed butter Israeli couscous, and roasted carrots. I was iffy on this idea (to put it mildly) but this was pretty good. Although took closer to an hour to make vs the 30 minutes the recipe claims.

 

And the winner of today's what's-in-that-freezer-bag contest is ... meatballs and pomodoro!!!

 

Phil Robertson Duck Dynasty fried shrimp yum. Funny autocorrect said something that rhymed with duck and subbed Fantasy for dynasty. Thankfully I caught it before posting.

 

Thankfully? Damn, no, let it flow.

 

Chicken Cacciatore. Delicious.

 

I'm going to grill shrimp tonight -- lemon, garlic, basil. Arugula salad with buffalo mozz and heirloom toms. We'll have it with a bottle of Alexandre Lenique Champagne.

As we continue to dig frozen hunks of flesh out of the freeze, the latest is ... pig. So we'll do a vat of chile verde tomorrow.

 

This:



Became this:

 

A couple of days early, but I’m okay with that

 

pasta carbonara. so easy and SO DELICIOUS.

next time I will have to get a pic. it's all gone.

 

Love carbonara.

 

A query if you do not mind from all the wonderful chefs. I am prepping to make my yet another attempt at Corned beef. I am quite a good cook but this beast alludes me every year. Always tougher than my Aunt Prissy's (earned nickname) sense of humor. I have tried so many different online recipes I should have got it right 15 years ago. My Mother's was always perfect. Dang, I wish I had watched. So... I always purchase a Flat cut all about the same size. Please give me your recipe that works every time. THANK YOU!! I think I even have pics on here somewhere from a trial back. It looked pretty online but not in person. Much like my ex-husband. Both a bit too tough for my taste Do share even if I mentioned your process below and any tips. Sooo appreciate. I must kill this beast.

Some Methods tried and failed...
Boiled covered bring to boil then simmer low about 4 hours
Same uncovered
Tried longer times simmers as well just too see and varied liquids from traditional water to trying beer hoping.
Roaster with a little liquid low and slow 8 hours (varied liquids almost every attempt to see if that was it)
Roaster with it covered in liquid low 4 hours (again different liquids)
Baked low and slow 8 hours covered and not. Also in the same cook both not covered then covered halfway through
Baked 4hours covered and not. Also the same as the 1/2 and 1/2 from above.
And never again... pressure cooked. Was boot leather.

 

I need that recipe please basil. Looks MMMMMmmmmm moist, so yummy.

 

Sure:

https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

I think the main difference from what you described was time. I simmered a 3.5lb cut for @2:45, then rested under foil for 15 minutes while the cabbage cooked.

 

Wow just wow. LOL smh Guess I always overcooked it. I do my pot roast in a big crock roaster for a minimum of 8 hours low and I prefer 9 hours. Always falling apart can hardly get it out the pot perfect. Guess I thought the 8 hour recipes I found were okay. I will try cutting the time. May I ask do you start it on a boil then turn down to simmer or just start on simmer? Just water and seasoning pack? thank you so much.

 

Bring to a boil then reduce to simmer, and just water and the spice pack. And good luck!

 

Here's something I discovered, in re, slow cooker, crock type pots.

First thing, head space. The more space between the lid and the object being cooked, the less time you need. Steam is being trapped, increasing the amount of heat inside the pot. Use a crock pot appropriate for the task. I have found leaving pot roast or corned beef on low for 8 hours creates a soggy mess that, to me, is inedible. If a recipe calls for 8 hours, I cut back to 6 or even 5.5 hours. A major factor in this is...

Second thing, sea level. The closer you are to sea level, the denser the atmosphere. I am 19 feet above sea level, so things cook faster. If you are in Denver, it's going to take longer.

Third thing, the vegetables. Although I add chunks of celery and onion at the beginning, I parboil the potatoes and carrots and add to the pot with 1.5 to 2 hours to go. I add the cabbage with about 45 minutes to an hour to go. When the cabbage is right, pull out the brisket and let it set for 10 to 15 minutes before carving.

Put the veggies and some broth in a large bowl for the tribe to pass around. Put mustard on the table for those who like that. I prefer Grey Poupon.

An ice cold Coors Banquet tops it off.

 

I made my Instantpot corned beef yesterday. Simple. Easy. Delicious!

If you have an instantpot, YouTube "pressure luck".

Guy has some great recipes!

The pea soup is wonderful!