What are you cooking or baking today?

Lilac said:
This is what we use for (4) 1 1/2" thick chops. If we only do 2, we froze half of the brine for later use & that worked. I want to try freezing chops already brined, thaw them & then cook to see how they come out next.

2 quarts water
1/2 cup kosher salt
3/4 packed cup dark brown sugar
4 packed Tablespoons fresh sage leaves
1 Tablespoon juniper berries, crushed
2 garlic cloves, lightly smashed
1 Tablespoon fresh ground black pepper

Put everything expect the chops in a large pot & bring to a simmer until the salt & sugar dissolves. Remove it from heat & let cool completely, then refrigerate until cold. NOTE: Use a pot large enough to hold both the marinade & chops later.

Add chops to brine & refrigerate for 2 hours. Remove chops & rinse under cold water & pat dry with paper towels. Refrigerate for at least an hour or up to a day.

Pan-Roast: Preheat oven to 350* F. Heat an oven proof fry pan over high heat, add a film of oil & sear both sides of the chops. Place the pan in the hot oven & roast until the chops reach internal temperature of 130* to 140* F, about 10 to 15 minutes.

Grilling: prepare a hot fire on one side side of grill. Sear the chops over the hot coals on both sides. Move the chops to the side away from the coals, cover the grill &finish cooking over indirect heat until internal temps reach 130* to 140* F, about 10 more minutes.

Regardless of cooking method, let port rest for 5 minutes before serving.

You can also use a larger piece of pork with this. For thicker chops up to 6 hours. For an entire pork roast up to 12 hours.
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I've never brined anything yet. Plenty of marinating, but never brining.

These pork chops sound wonderful!!
 

Lilac said:
This is what we use for (4) 1 1/2" thick chops. If we only do 2, we froze half of the brine for later use & that worked. I want to try freezing chops already brined, thaw them & then cook to see how they come out next.

2 quarts water
1/2 cup kosher salt
3/4 packed cup dark brown sugar
4 packed Tablespoons fresh sage leaves
1 Tablespoon juniper berries, crushed
2 garlic cloves, lightly smashed
1 Tablespoon fresh ground black pepper

Put everything expect the chops in a large pot & bring to a simmer until the salt & sugar dissolves. Remove it from heat & let cool completely, then refrigerate until cold. NOTE: Use a pot large enough to hold both the marinade & chops later.

Add chops to brine & refrigerate for 2 hours. Remove chops & rinse under cold water & pat dry with paper towels. Refrigerate for at least an hour or up to a day.

Pan-Roast: Preheat oven to 350* F. Heat an oven proof fry pan over high heat, add a film of oil & sear both sides of the chops. Place the pan in the hot oven & roast until the chops reach internal temperature of 130* to 140* F, about 10 to 15 minutes.

Grilling: prepare a hot fire on one side side of grill. Sear the chops over the hot coals on both sides. Move the chops to the side away from the coals, cover the grill &finish cooking over indirect heat until internal temps reach 130* to 140* F, about 10 more minutes.

Regardless of cooking method, let port rest for 5 minutes before serving.

You can also use a larger piece of pork with this. For thicker chops up to 6 hours. For an entire pork roast up to 12 hours.
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That sounds good. Kinda sweet w/the brown sugar. Do they carmelise when BBQ'd?
 
dobielvr said:
That sounds good. Kinda sweet w/the brown sugar. Do they carmelise when BBQ'd?
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Not sweet at all & they don't caramelize. I like doing them on the stove top & finishing them in the oven if needed. I've updated the time left in the brine in the original post. Hubby hadn't updated it the book until I asked him a question. I thought when we started using this recipe that they were a tad too salty, so he cut the time. If you think they're too salt, you can leave them in less time for yourself.

I think the sage leaves a really good flavor in the pork. Leaving them sit in the fridge allows the brine to even out in the meat before you cook them. Also, whenever I use brown sugar in anything, I don't ever pack it down like I was taught, so it's always a lesser amount.
 
Wow! Impressive amounts of cooking lately, y'all!

I'm eating a stir fry this morning - which probably sounds terribly boring, but please understand my stir fries are a thing to behold.

Breakfast contains about a tsp of olive oil, plus onions, garlic, zucchini, mushrooms, broccoli, shredded green & red cabbage, shredded carrots, napa cabbage, snow peas, put bae chu, roughly 1/2 cup cooked, diced potatoes, ground flaxseed, chard, kale, spinach, tofu, pickled ginger, half an orange, and a little oyster sauce. I'm probably forgetting at least one ingredient.

I make enough of the base (onions, garlic, zucchine, mushrooms & broccoli) for 3 meals, then add other ingredients when I'm about to eat it.

Yeah, it's a giant bowl of food, but since it's virtually all veggies I'm hungry again at lunch time. Breakfast is usually my biggest meal of the day.
 
StarSong said:
Wow! Impressive amounts of cooking lately, y'all!

I'm eating a stir fry this morning - which probably sounds terribly boring, but please understand my stir fries are a thing to behold.

Breakfast contains about a tsp of olive oil, plus onions, garlic, zucchini, mushrooms, broccoli, shredded green & red cabbage, shredded carrots, napa cabbage, snow peas, put bae chu, roughly 1/2 cup cooked, diced potatoes, ground flaxseed, chard, kale, spinach, tofu, pickled ginger, half an orange, and a little oyster sauce. I'm probably forgetting at least one ingredient.

I make enough of the base (onions, garlic, zucchine, mushrooms & broccoli) for 3 meals, then add other ingredients when I'm about to eat it.

Yeah, it's a giant bowl of food, but since it's virtually all veggies I'm hungry again at lunch time. Breakfast is usually my biggest meal of the day.
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This sounds so good! I have some of the ingredients on hand, but next shopping trip I'll pick up the rest. Not big on kale or tofu, tho'.
 
RadishRose said:
This sounds so good! I have some of the ingredients on hand, but next shopping trip I'll pick up the rest. Not big on kale or tofu, tho'.
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Baby kale leaves are so much tastier than mature kale - tastes a lot like spinach leaves - and is apparently equally healthful.

Treeguy (remember him) explained how to sear tofu. I cut up a 16 oz slab, oftentimes add some seasonings, but not always, then sear it in sesame oil, and keep it in the fridge. Much better that way. I virtually never eat it plain out of the package.
 
I raised Black angus beef years ago and sold some of it but we ate most of it- and it was Delicious!!!!

Today I am having meat balls and Penne Lisce by Dececco- Tops have them on sale, 2 pounds for $5.00.
But you minded me of the days I raised chickens and livestock and never had to go to the store (except for good flour) to make Real meatballs, with garden garlic and parsley and handmade linguine from fresh eggs and my mixer has a kneader tool.

Everything here looks so GOOD to eat!!!!!!!!!!
 
StarSong said:
I used to love hot turkey sandwiches!!! Probably haven't had once in 30 years. Thanks for the culinary memory!
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You’re welcome. We make a turkey at least 3 times a year so freeze some of the excess. Some of that excess makes delicious hot turkey sandwiches. It’s good comfort food with air fries.
 
An easy meal day -I am having Tyson honey dipped chicken breast bits, some spaghetti noodles from yesterday, yellow squash, and creamed asparagus on buttered toast.

I noticed the meat prices at TOPs are getting quite high!

But maybe I will eat the noodles for lunch and thaw out half of a cornbread soufflé I made 2 weeks ago.

I had never made one before and used the Zippy cornbread recipe:

Corn Soufflé Recipe (Easy Corn Casserole) - the hungry bluebird

I changed the recipe a little, because I beat the egg first, and then just barely had enough sour cream, and no canned corn kernels, but just a large can of creamed corn- and it was Divine!!!!

There are many variations on line of this and they all look good.
 
I have had a brisket in the fridge since yesterday. I seasoned well and was letting everything absorb before putting in the crockpot today. It is just a small flat cut of about 3lbs. I put the other half in the freezer.
 
I took sliced onions, red & orange bell peppers along with 1/2" cubed taters & tossed those with olive oil, chopped garlic, thyme, paprika, salt & pepper. After spreading them out on a baking sheet, I took a pound of sweet Italian sausage turning into small chunks putting it between the veggies & cooked it for about 30 minutes. Quick & easy.
 
Maybe I’ll buy some baking potatoes and serve them with green onions and sour cream. Had this is a restaurant last week and it was excellent. It’d been years since I had a potato with sour cream.
 

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