Cooking New Stuff

Last weekend I cooked some octopus. never have before. Came out like shit.

i like octopus but no longer eat it. they are smarter than 1/2 the zoners here.

I think the quality of pork is exceptional this season & I made these big juicy Fat - Blackened Pork chops, with some local Cajun Seasoning- that was Blacked stuff to me

I was pissed while cooking it, but it was some thing I will try again.

I now drink more liquids, Corona with dinner now is totally out of the box for me, but may have saved & chilled me out.

>>Last weekend I cooked some octopus. never have before. Came out like shit.

We use Octo & Squid for bait around here.

I had a few New Zealand grass-fed Steaks yesterday,  which I meant to pan-sear with a bit of Sea-salt & White pepper.

But I left them on the counter and answered a phone call.  Then the Dog stole & ate them.

This is not novel.  He steals Food often.

See,  he is not even a bit remorseful.

Not really although I used Old Bay instead of paprika on deviled eggs (which I make once in a blue moon) recently.

Shrimp Ceviche yesterday.

rib-eye

https://www.youtube.com/watch?v=tSJ6lH7a6iY

pan fried

I had this idea of doing a "balls to the walls" meal on one of our Oregon Coast trips;  Hushpuppies, cheese balls, meatballs, Brussel sprouts, etc...   but while searching, came across this crazy idea of a recipe, so tried it, and it actually worked!  So here's a few pics for ya'll.

Chicken Cordon Bleu Balls, because seriously, who doesn't love Bleu Balls!

For the chicken meat balls;  ground chicken, a little onion, thyme, egg, and bread crumbs 

making up the balls, and adding the ham and swiss...  a little water will keep them from sticking to your hands  (oh gawd, do they stick)

next, the sauce...   pretty standard white sauce with a little wine, mustard, and what'sthatheresauce

Battering up dem bleu balls, yeah baby!  I added a little parmesan and flour with the panko bread crumbs 

yeah baby!

remove the balls, dry / remove oil on a paper towell, then add to the saucy sauce!

Hello!  Crispy Cheesy Chicken Cordon Bleu Balls!  

Bravo Druba!

I was on an empanada kick now im onto curry.  My wife found a kick ass paste when she was in Boston a few months back & ive been trying to replicate it.  I’m almost there.

Druba, is that Les wine good?

Right now i'm wondering if it pairs with Bao, lol  (looks good)

I got a case of it several years ago, and did like it, though a bit spendy for the buck, but got an autographed bottle by Les himself (Les is more, Lesh is more ?), so there's that.  

Tofurkey

Great thread until the tofu showed up...

Great thread (I like tofu, but haven't ever had tofurkey and won't.)

Timmy Hoover, please describe the bao flavors, do you have pictures of the meal?

Both of the bao you made sound delicious. Are the egg yolks soft or solid or? Making me hungry.

I've been to a Chinese restaurant here a couple of times that makes something called "Cheese Buns"; fried, with a sweetened custardy cream cheese-like filling. They're seductive.

https://www.visitorlando.com/magicaldining/

you our might get some ideas here. For one month the local restaurant s around Orlando put on a magical menu for $35.00 a ton of great places,

They call those dumplings bapao in the N'lands.

I looked into making bao, but it turns out there's a bakery here that specializes in it. Honestly too lazy to proof dough etc. I'll just buy it, man...

Tried making hushpuppies for the first time tonight...  not perfect (think the oil was too hot), but I can't stop eating them either, lol   (mmmmmm)

And of course, the picture essay you've come to expect!

I only used half the onion, about a quarter of the bell pepper, half the jalapeno...  next time i'll use half the bell, rest seemed perfect!  

and finally, I pulled out the acoustic today and improvised a blues song that ended up being good enough to keep.  All, including lyrics, made up on the spot (as it should be, um sometimes?)

https://www.youtube.com/watch?v=aAAFN9qFILk&list=PLwqyoM3aKNMB9rBPxyM6b1...

Nice tune Noodler.  Food looks good too.  I would suggest going organic though. Some very questionable ingredients there.  

Thanks, but yeah, my diet is a little better on the day to day, but these were recipes I was testing for a group trip where we do odd comical food as a norm, and truly disturb the faint of heartburn.  (I do more salads / sandwiches in summer, soups / stews in winter)   

"...organic though. Some very questionable ingredients there.  .."

Yes,  the Comet Parmesan and Palmolive Worcestershire sauce are budget-stretchers when feeding large families,  but I like to grate my own Parmesan for the sheer tactile Fun.