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USCHO Cooks: Open Your Mystery Basket.

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Re: USCHO Cooks: Open Your Mystery Basket.

Smoked two chickens (on a throne) and two pork shoulders yesterday. I had smoked a shoulder once before but did not give it long enough (was worried about drying it out), this time they stayed on plenty long and were really falling apart when I took them off. It was all awesome. Next time I'll see if I can't fit three chickens in the smoker as I think there is room for that (chickens took a lot shorter time than the pork).
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Making these for a gathering next week - I've heard they are excellent: Christina Tosi's <a href="http://www.marthastewart.com/865379/cornflake-chocolate-chip-marshmallow-cookies">Cornflake-Chocolate Chip-Marshmallow Cookies </a>
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these are a little finicky, but very, very good. I made them in 1/8 C size instead of 1/3 C and baked them about 12 minutes and they turned out great (after I burned some :p and the burned ones have to stay at my house in the cookie jar.. how tragic)
 
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Re: USCHO Cooks: Open Your Mystery Basket.

starting to gather ideas for a brunch menu and ran across this: <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-tiramisu-trifle-recipe/index.html">Lemon Tiramisu Trifle</a> with fresh berries. will definitely be making that one.

and I am doing brunch this year instead of dinner just so I can make the baked strawberry donuts. :D (and some French toast)

also have so far: chocolate lasagna as the other dessert, fruit salad, french toast TBD, potato dish TBD, grilled asparagus, bacon, blueberry mini muffins, vegetarian egg dish TBD, eggs benedict pastries, and a chicken broccoli pastry ring. It feels more breakfast-y than brunch-y. might add a cucumber salad. not sure if I will have appetizers - there is always too much food.
 
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Re: USCHO Cooks: Open Your Mystery Basket.

Made this and it was delicious: <a href="http://www.myrecipes.com/recipe/stuffed-cuban-pork-tenderloin-50400000114444/">Grilled Stuffed Cuban Pork Tenderloin</a>. I didn't cut mine quite far enough, so stuffing it was challenging. I used provolone instead of Swiss.
 
Re: USCHO Cooks: Open Your Mystery Basket.

jen said:
Made this and it was delicious: <a href="http://www.myrecipes.com/recipe/stuffed-cuban-pork-tenderloin-50400000114444/">Grilled Stuffed Cuban Pork Tenderloin</a>. I didn't cut mine quite far enough, so stuffing it was challenging. I used provolone instead of Swiss.
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That looks good - nice twist on the classic sandwich. No ham, but it's probably not needed here.
 
Re: USCHO Cooks: Open Your Mystery Basket.

vizoroo said:
I guess if you are a meatloaf and mashed potatoes fan this isn't too far out, but what is the stuff oozing out between the layers?:eek:
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Looks like some sort of BBQ sauce or something.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Made a "double" honey mustard chicken (and sides) tonight. Just kind of winged it since i didn't make it to Cub today for groceries. Let it stew for a few hours in a dijon/honey marinade (plus a few other things) and glazed it with a honey/dijon/chipotle Tabasco mixture.

Not the most complicated thing to make, but **** was it good.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Just made a bowl of fish cake...dough, I guess I'll call it. I love using species like grass carp or silver carp (so called Asian carp) for this because they have a nice white, flaky, mild fillet (really, they taste good). But man o' man does de-boning the fillets suuuuucckkkkk. Some guys I know will just cut out the "back straps" of the fish to avoid the bones but I feel like this wastes a lot of fish so I tend to just deal with it.
 
Re: USCHO Cooks: Open Your Mystery Basket.

My mom found about a 5 gallon pail of morel mushrooms this year. My girlfriend and I were there visiting for a bit this weekend, and every meal had something with morels in it. Omelets with morel mushrooms, burgers topped with morel mushrooms, potatoes with morel mushrooms. They are just sooooo **** good! I with we could get them year round!
 
Re: USCHO Cooks: Open Your Mystery Basket.

Needed a side for a strip steak. Improvised with some brussels sprouts, pan-fried in olive oil with salt, pepper and cumin, then topped with toasted pine nuts splashed with a little white balsamic vinegar. Turned out really well.
 
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jmh said:
In the course of deciding on items for our registry, my fiancee and I read a fair amount about the various KitchenAid mixer attachments. The conclusion we came to about the pasta attachment, given the various reviews, is that it doesn't work well enough to justify its cost.
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I've used the pasta rollers a few times. It worked fine in my opinion, and I would use it more if I ate more pasta. That being said, i am pretty sure it sat in the cuppoard for 6 years before i first tried it last year. Then i liked the linguini so much I made it like three times in one week before deciding it was a bit much and I should take a couple months break from making pasta. I've made a few different kinds of linguini (spinach, whole wheat) and pasta sheets for ravioli. The kitchen aid w/attachments, knives, tri-ply stainless pots and pans, and Dyson are the most useful things that were on our registry. The china has been used once a year.
 
Re: USCHO Cooks: Open Your Mystery Basket.

Just made a cake for my nieces graduation. That was an adventure. Made both chocolate and vanilla cake, joined them to make a sheet cake, frosted them and then decorated to look like her band uniform (she is a band geek). Made some music notes using melted semisweet chocolate and piping the notes on parchment and sprinkling gold glitter sprinkles on the edges. Hoping it survives the 1 1/2 hr drive. IN my next life, after I am a gardener and a genealogist I think I will take up decorating cakes
 
Re: USCHO Cooks: Open Your Mystery Basket.

Grabbed a recipe on line to make Grilled Jerk Chicken with Mango Cilantro Salsa although I opted for less char:

bt0104_bobby_ckn_wet_salsa2_lg.jpg
 
Re: USCHO Cooks: Open Your Mystery Basket.

I checked out Christina Tosi''s <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">Momofuku Milk Bar cookbook</a> from the library to see if I wanted to buy it.. I want to make almost every single thing in it.

Also, I want the <a href="http://www.shopmilkbar.com/shipping/shop/wedding-cake-tasting-package/">Milk Bar Cake Sampler</a> (even though it says it's for weddings and I'm not getting married).

I tried a new flour mix for my pizza dough - used 00 flour instead of regular (half 00/half white whole wheat)... supposedly better for rolling out. Haven't made a pizza with it yet, though.

I went through an old box of my grandmother's recipes and came across a weird notation - it's like a fraction, but with two dots on top, and two "S"s underneath. Not sure what it means. Has anyone seen it before? It was in front of "C sugar" and "lemon". There was also one dot over a 1. :confused:

She had one of those up north women's league cookbooks... it included recipes for bear ambrosia (savory, not sweet - yes, real bear) and barbecued raccoon. Um, think I'll skip those.

leswp1 said:
Just made a cake for my nieces graduation. That was an adventure. Made both chocolate and vanilla cake, joined them to make a sheet cake, frosted them and then decorated to look like her band uniform (she is a band geek). Made some music notes using melted semisweet chocolate and piping the notes on parchment and sprinkling gold glitter sprinkles on the edges. Hoping it survives the 1 1/2 hr drive. IN my next life, after I am a gardener and a genealogist I think I will take up decorating cakes
Click to expand...

awesome :) I think it would be fun to be a cake decorator, but in a pressure-less situation (i.e. I don't have to transport them or meet deadlines or accept money and responsibility).
 
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