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What's cooking?

96,099 Views | 605 Replies | Last: 3 days ago by Backyard Gator
ChoppinDs40
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In reply to Mathguy64 • 6:39p, 5/29/26
AG
how hard is that with "RV Cooking"? I.e., not a complete PITA for prep and cleanup.
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Mathguy64
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In reply to ChoppinDs40 • 6:48p, 5/29/26
AG
ChoppinDs40 said:
how hard is that with "RV Cooking"? I.e., not a complete PITA for prep and cleanup.


Obviously I'm outside and I'm using a 2 burner Blackstone.

The rice was made and bagged before we left. The veggies were frozen peas and carrots out of a bag. Shrimp was HEB frozen peeled and deveined. We defrosted it in water. I chopped some green scallion and forked a couple of eggs in the RV. That was the only prep inside . Everything was cooked on the griddle, rice in butter, then veggies, then scrambled eggs. All pushed to side and a quick cook on the shrimp. Every stage got some soy, S&P. Finished with a little sesame oil.

Other than its 90* and no air moving, it was all outside. And tasty.

The sake was a gifted bottle from our favorite Asian fusion place. They screwed something up last time and made a generous make up.
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aggiesherpa
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5:18p, 5/30/26
AG
Smoked/braised beef cheek tacos and margaritas. Go spurs go!
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HTownAg98
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9:10p, 6/1/26

Spanish night. Pork tenderloin with whisky and garlic sauce, green beans with pine nuts, and pan con tomate.
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jwag
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In reply to HTownAg98 • 9:36p, 6/1/26
AG
Looks good. You prepare tomatoes concasse?
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HTownAg98
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In reply to jwag • 9:59p, 6/1/26
Not for this. I put them on a box grater
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GAC06
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5:23p, 6/2/26
AG
Steak taco Tuesday

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HTownAg98
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10:17a, 6/4/26

Grilled chicken parm and squash. Trying to become less fat, so this is a lighter version using grilled chicken breasts and going easy on the cheese.
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Backyard Gator
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6:25p, 6/5/26
Salsiccia e peperoni

Sausage and peppers sandwich with provolone. Made rolls from scratch. While I was waiting for the dough to rise, I roasted the red peppers. Let them steam for 15 minutes, removed the charred skin, slice them up. Marinated for an hour in olive oil and garlic in the fridge.

Lunch and dinner and snacks for the next two days
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HTownAg98
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8:11p, 6/5/26

Corn and lobster soup with braised yu choy. Stock was lobster body and shells and corn cobs. There's minimal dairy in the soup; just corn and a small bit of butter to saute the leek.
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Pondering65
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6:31p, 6/7/26
AG
Blackened Catfish Pontchartrain with dirty rice - family enjoyed it.
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HTownAg98
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7:56p, 6/8/26

Chicken Ballantine with a rice, leek, and mushroom stuffing, and cucumber tomato salad. It's a completely boneless chicken, and it's a bit of work to get it to that point. Not my best effort, as I should have pan-seared it before I put it in the oven to finish. Live and learn.
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Max06
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10:36p, 6/8/26
AG
Pan seared rainbow trout, variety of oyster mushrooms, rainbow carrots, turnips, potatoes, onion. Chardonnay.

No plated pics, but it was excellent

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HTownAg98
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7:50p, 6/12/26

Hunan chicken with Chinese broccoli.
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B-1 83
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7:43p, 6/15/26
AG
Fried Walleye. That fish is ambrosia.
Being in TexAgs jail changes a man……..no, not really
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GAC06
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5:13p, 6/16/26
AG


Pork dumpling "lasagna"
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Backyard Gator
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In reply to GAC06 • 9:35p, 6/16/26
GAC06 said:


Pork dumpling "lasagna"


Is this your own recipe or something you found elsewhere?
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GAC06
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In reply to Backyard Gator • 9:40p, 6/16/26
AG
Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed

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Backyard Gator
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In reply to GAC06 • 9:44p, 6/16/26
GAC06 said:
Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed



Gotcha.

I mostly ask because it sounds like the type of 'happy accident' recipe I'd make after completely botching the dumplings, rage quitting, then making 'lasagna' with the sheets because I'm still hungry, dammit.
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GAC06
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In reply to Backyard Gator • 9:56p, 6/16/26
AG
I can see that. The Asian lady I posted didn't seem sold on the ease of skipping dumplings but I liked how easy it was.

May try it again and sear them gyoza style
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HTownAg98
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In reply to Backyard Gator • 8:29a, 6/17/26
Backyard Gator said:
GAC06 said:
Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed



Gotcha.

I mostly ask because it sounds like the type of 'happy accident' recipe I'd make after completely botching the dumplings, rage quitting, then making 'lasagna' with the sheets because I'm still hungry, dammit.

Are we related?
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HTownAg98
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6:59p, 6/17/26

Ceviche tostadas with salsa macha verde.
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Backyard Gator
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In reply to HTownAg98 • 7:25p, 6/17/26
HTownAg98 said:

Ceviche tostadas with salsa macha verde.

homemade tortillas?
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HTownAg98
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In reply to Backyard Gator • 7:28p, 6/17/26
Sadly no. Mi Tienda HEB tostadas. Better than I can make. A few minutes in the toaster oven to crisp them up does wonders.
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normaleagle05
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In reply to Max06 • 5:13p, 6/18/26
AG
Those fish look absolutely stunned by HTown's hunan chicken.
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HTownAg98
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7:04p, 6/22/26

Orecchiette with cherry tomatoes and white beans. Will be making this again. Hopefully a free link. https://cooking.nytimes.com/recipes/1024062-roasted-white-bean-and-tomato-pasta?unlocked_article_code=1.rlA.PqDL.7yd7XiRS0R1U&smid=ck-recipe-iOS-share
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B-1 83
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7:01p, 6/25/26
AG
Pork is cheap…..
Being in TexAgs jail changes a man……..no, not really
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HTownAg98
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7:27p, 6/26/26

Wonton soup and Chinese stir-fry with eggs and tomatoes.
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Backyard Gator
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10:04a, 6/28/26
Had some pears in my fridge I didn't want to go bad, so made this pears/ham/ricotta pizza for 'breakfast'. Probably should've used the ricotta as the base so the pears are featured a little more.
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GAC06
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5:08p, 6/29/26
AG
Greek meatballs, lemon orzo, cucumber/feta/olive/tomato salad

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HTownAg98
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9:14p, 7/6/26

Kabab Koobideh with tomato onion salad.
https://cooking.nytimes.com/recipes/1025387-kabab-koobideh?unlocked_article_code=1.v1A.HIfx.8WmXvvnswH0p&smid=ck-recipe-iOS-share
https://plantbasedfolk.com/tomato-and-onion-salad/#recipe
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GIF Reactor
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In reply to HTownAg98 • 7:45p, 7/8/26
AG
HTownAg98 said:

Orecchiette with cherry tomatoes and white beans. Will be making this again. Hopefully a free link. https://cooking.nytimes.com/recipes/1024062-roasted-white-bean-and-tomato-pasta?unlocked_article_code=1.rlA.PqDL.7yd7XiRS0R1U&smid=ck-recipe-iOS-share


Made this for dinner tonight. It was really good; thanks for sharing.
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Rattler12
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11:03a, 7/9/26
Made up three different curing brines yesterday and cooled them down overnight in a fridge in the shop. Put a 3 lb piece of trimmed brisket in each of 2 of them and a 6lb fairly lean boneless pork shoulder in the 3rd and then back in the fridge. Come Sunday I'll be making corned beef out of one of the pieces of brisket and pastrami out of the other. Then on Tuesday a ham from the pork. Going to slice them up for sammich meat. Good stuff Maynard
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HTownAg98
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1:01p, 7/9/26
If you're going to be doing more meat curing and you have a vacuum sealer, it's a good idea switch to equalization cures. They take up less space in the fridge, and there's no guesswork in how much salt to use, since everything is by weight. You can't over or under cure something that way.

Also, that pork shoulder may not be cured all the way, depending on the shape, in five days.
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Rattler12
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In reply to HTownAg98 • 2:58p, 7/9/26
HTownAg98 said:
If you're going to be doing more meat curing and you have a vacuum sealer, it's a good idea switch to equalization cures. They take up less space in the fridge, and there's no guesswork in how much salt to use, since everything is by weight. You can't over or under cure something that way.

Also, that pork shoulder may not be cured all the way, depending on the shape, in five days.

Shoulder is about 6 lbs and is about 3.5 inches thick so it'll be close
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