Cookin again

[Dannyalcatraz]

Dad wanted hot dogs, we’re doing hot dogs. Mom caught a sale on pork ribs, so I’m doing some pork ribs

We also have a bunch of leftovers, both recently cooked and recently thawed.

Essentially, we’re having a buffet.

 

[overgeeked]

So, for those who celebrate, what's the plan for the Fourth of July cookout?

Not really feeling that celebratory about the country right now for some reason. But I cooked a batch of green chili chicken on Sunday and have six servings of that left over and waiting in the freezer. I cooked a batch of chicken tinga on Tuesday and have eight servings of that left over and waiting in the freezer. Just need some cheese, tortillas, and rice and we're good to go.

 

[Zardnaar]

Not really feeling that celebratory about the country right now for some reason. But I cooked a batch of green chili chicken on Sunday and have six servings of that left over and waiting in the freezer. I cooked a batch of chicken tinga on Tuesday and have eight servings of that left over and waiting in the freezer. Just need some cheese, tortillas, and rice and we're good to go.

I've really gone off the colour Orange for some strange reason. Probably something I ate eg honey on toast.

 

[Dannyalcatraz]

Did some 07/04 cookin’ today.

This is ginger ale with a pair of pineapple popsicles in it instead of ice. Very refreshing!

This is a Member’s Mark(!) 1/4lb beef hotdog topped with chili, yellow mustard, and caramelized onion cheddar.

These are oven-baked pork ribs. They sat overnight in a marinade of mostly based on bourbon & Bloody Mary mix. The sauce was a mix of 2 commercial BBQs (one smoky, one Carolina) with mustard & Worcestershire sauce. They’re tender & tasty even without the sauce, but the sauce definitely elevated them.

 

[prabe]

Since it's just my wife and me, we didn't do anything crazy for the Fourth--just some potato-poblano stew (which came out very thick but very tasty) and some pan-cooked sausages (local Old Bay seasoned).

 

[Jahydin]

We made these:

100% not just a gimmick. Honestly, really good and everyone that has tried them has liked them!

 

[Jahydin]

I was at Mad Jack's in New Mexico and was floored by how long the line was despite getting there 30 min before opening. By the time I got to the counter there were already crossing out items on the menu!

I learned my lesson though. Good BBQ is absolutely worth waiting in line for.

 

[overgeeked]

Paletas (Mexican fruit popsicles)

Makes 10

3 cups chopped fruit
1 cup liquid*
1/2 cup sugar
1/2 tsp CMC powder** (optional)

* Either water or 1/2 milk and 1/2 heavy cream

** Prevents liquid from forming ice crystals

Add fruit and sugar to a bowl and mix. Let sit for 30 minutes.

Reserve half the fruit.

Blend other ingredients until smooth.

Add reserved fruit.

Pour into molds. Add sticks.

Freeze at least 5-6 hours.

 

[the Jester]

So, for those who celebrate, what's the plan for the Fourth of July cookout?

No cookout, too damn hot here (it was in the area of 115 F). Instead, we did hamburgers and corn on the cob on the stove top. The real standout was the cole slaw, though.

I found a cool recipe for tangy cole slaw. I used red and Napa cabbage and carrots for the veggies, but the sauce was what made it special.

1 1/2 cups of mayo
1/3 cup of fresh lime juice
4 cloves of garlic (pressed)
3 tablespoons of chipotle peppers in adobo sauce
Salt and pepper

It was fantastic, smoky, tangy... I will definitely be making it again. Both my mom and my lady loved it.

 

[Dannyalcatraz]

I’ve probably posted this before:

Vincent’s Cole Slaw

Vincent's Famous Garlic Coleslaw



Ingredients

Serves 8

• 
  1 medium head green cabbage, finely shredded
• 
  3 tablespoons finely chopped garlic
• 
  1 1/2 teaspoons kosher salt
• 
  1/3 cup grapeseed oil
• 
  1/3 cup mayonnaise
• 
  1/3 cup apple cider vinegar
• 
  1/4 teaspoon ground paprika
• 
  1/4 teaspoon ground white pepper
• 
  1/8 teaspoon white sugar
• 
  1/8 teaspoon celery seed
• Prep
  15 m
• Ready In
  1 h 15 m
• Place shredded cabbage into a large bowl.
• Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
• Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

Footnotes

Cook's Note:

• Canola oil or peanut oil can be substituted for grapeseed oil. A sugar substitute like stevia works great. I have also found that using finely chopped sweet carrots works well, too. In fact, I prefer using the carrots because of their crunch and color.
• You absolutely MUST use fresh garlic for this slaw. I tried using pre-minced garlic from a jar, and my slaw simply didn’t have the right flavor...until I added fresh minced garlic.
• After having an accident with the salt shaker, I found that in this recipe- as in many others- plain, non-fat Greek yoghurt can be used as a supplement/substitute for some of the mayonnaise to cut saltiness (and fat). A couple heaping tablespoons added to my slaw helped me reach the correct flavor and texture while returning my accidentally over salted slaw to the right salinity.
• I should also point out I almost never make this recipe in its original portion size. I usually scale things up between 50-300% because I’m serving it at a gathering and it goes surprisingly fast.