Cooking with wolfie

wolfpack65;n26844 said:
Made some Mongolian Beef with veggies this afternoon.
Served with Soba Noodles.
Click to expand...
This is similar to one of my favorites, Bulgoge. Make a marinade by julienne some green onions (cut length wise first) into match sticks. Add garlic powder, soy sauce, red and black pepper, ginger, and then sesame oil. Mix with strips of beef (I like the flavor of chuck steak for this) and let marinade at least an hour or overnight. Best cooked con foil on a charcoal grill,
 
wolfpack65 said:
It isn't much, just a simple sammich for lunch today.

Whole wheat (didn't have pumpernickel/rye), pastrami, swiss, 'kraut and a little 1000 island...
30966442674_e262151b90_z.jpg


31434579140_eaa596d6a7_z.jpg
Click to expand...
What time is lunch??
 
Lucky13bullets said:
wolfpack65;n18312 said:
Well, if you're talking crusts, those are store bought, as I somehow just didn't learn the pie crust making thing from my Grandma.
If you're talking about the filling, that's not store bought.
Used a can of boneless/skinless chicken thighs & a can of chicken breast that I had canned a couple years ago, milk, heavy cream, flour, mixed veggies and mixed up together for the filling.
Could have been a tad "juicier", but I've been told it was really good. :)
Click to expand...

i can't get pie crust right either.. it comes out hard as leather or doughy and doesn't cook right..

those look amazing!
Click to expand...
Have you tried using lard for the shortening? The wife of a good friend told me years ago that lard was the secret to good biscuits and pie crusts.
 
mj1angier;n45935 said:
Well the snow event did not happen so much here. But we still got to eat. So I give you :

Deer tender loin with oyster mushroom gravy on toast
Click to expand...

D*mn it Mickey! Now I'm hungry again!
 
Majicmike said:
wolfpack65;n46011 said:
Well, you could dice them, fry them with some veggies (red/orange/yellow bell pepper, mushrooms, onions, spinach, etc) & toss them in an omelet.
Or the above and just throw in some eggs & cheese & fry up together.
Might could make some gravy to go with them and serve over toast or biscuits...

And, I do like them fried up almost black, on toast with Duke's mayo & some mustard..
Click to expand...

Everything sounded great until you said the "M" word. That stuff is allowed in my home,,,,long story,LOL BTW have you ever made a banana pudding, if so did you top it with any thing?
Click to expand...
Are we really gonna start this again?
 
Cut up a little leftover ham from Thursday, diced some potatoes, chicken stock, butter, cream, onions, cheese to be added soon...... Crock pot full of ham and potato soup. Pics to come later when it is done
 
wolfpack65 , I really don't mean to be nosy but, how can a woman that shoots, cooks, and eats off of a 1911 place mat, be alone? LOL
 
Geezer;n46951 said:
wolfpack65 , I really don't mean to be nosy but, how can a woman that shoots, cooks, and eats off of a 1911 place mat, be alone? LOL
Click to expand...

I have no idea, but maybe that guy is out there somewhere.

I guess, basically, all the good guys who like to shoot, eat good cooking are already taken.
 
wolfpack65;n46963 said:
I have no idea, but maybe that guy is out there somewhere.

I guess, basically, all the good guys who like to shoot, eat good cooking are already taken.
Click to expand...

That can't be true. Keep looking. You will find someone.
 
Are the Marines here??

I need a few to come over here to the house...
I sorta over did it with the clam chowder.
Next time, I think I need to cut the recipe in half....:rolleyes:

32190240625_181c2c5a47_z.jpg


In the madness of the grocery store on Wednesday, I forgot carrots.
So, me being me and liking mushrooms, I used them instead.

31379888403_4da921d093_z.jpg


Added red taters after the above had simmered for about 20min.
31815114300_2ab96180ba_z.jpg


Butter & cream for the rest...didn't get time to take a picture of the complete cream mixture, but in the following photo, you'll get the idea.
31348712774_63db2388af_z.jpg



See???
I really over did it this time!
32190240655_9c77a96b71_z.jpg

32152214496_b7eb2ce224_z.jpg
 
wolfpack65 said:
Are the Marines here??

I need a few to come over here to the house...
I sorta over did it with the clam chowder.
Next time, I think I need to cut the recipe in half....:rolleyes:

32190240625_181c2c5a47_z.jpg


In the madness of the grocery store on Wednesday, I forgot carrots.
So, me being me and liking mushrooms, I used them instead.

31379888403_4da921d093_z.jpg


Added red taters after the above had simmered for about 20min.
31815114300_2ab96180ba_z.jpg


Butter & cream for the rest...didn't get time to take a picture of the complete cream mixture, but in the following photo, you'll get the idea.
31348712774_63db2388af_z.jpg



See???
I really over did it this time!
32190240655_9c77a96b71_z.jpg

32152214496_b7eb2ce224_z.jpg
Click to expand...
Nice looking chowder for a cold day and hungry appetites.
 
trcubed said:
Lunch today was smoked wings. Dinner tonight will be smoked brisket.

20170107_131428.jpg
Click to expand...
Ok...........a question about the wangs........Inquiring minds wanna know the prep method or recipe for those awesome looking wangs please sir.
 
Thanks, but it's a crap ton of chowder for ONE person.
Thank goodness my son likes it, I'll fill up some 1.5pint jars and give him probably half of it.
Wish it could be canned.

Maybe it's freezable??
 
wolfpack65;n48675 said:
Are the Marines here??

I need a few to come over here to the house...
I sorta over did it with the clam chowder.
Next time, I think I need to cut the recipe in half....:rolleyes:

32190240625_181c2c5a47_z.jpg


In the madness of the grocery store on Wednesday, I forgot carrots.
So, me being me and liking mushrooms, I used them instead.

31379888403_4da921d093_z.jpg


Added red taters after the above had simmered for about 20min.
31815114300_2ab96180ba_z.jpg


Butter & cream for the rest...didn't get time to take a picture of the complete cream mixture, but in the following photo, you'll get the idea.
31348712774_63db2388af_z.jpg



See???
I really over did it this time!
32190240655_9c77a96b71_z.jpg

32152214496_b7eb2ce224_z.jpg
Click to expand...

You're gonna need a bigger pot.

:)
 
trcubed said:
Lunch today was smoked wings. Dinner tonight will be smoked brisket.

20170107_131428.jpg
Click to expand...
Reposted from the other thread...

Dry rub (I did 2 dozen wings and a 2# brisket with this quantity):
1/4 cup light brown sugar
2 tbs paprika
1.25 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp fresh black pepper
cayenne pepper to taste

Apply dry rub, then marinate in the refrigerator as long as you can stand to wait. Smoke at 225degF for one hour. We like mesquite chips for the flavor.

Coat with Honey BBQ sauce (we like Sweet Baby Ray's), then bake in oven at 350degF for 15 minutes.
 
Made potato soup with homemade bread bowls last night. Used the leftover bread for French toast this morning. Might let the wife cook tonight.
CF
ps: if my cell phone has scrapped out like I think, might have to go to a smart phone and have picts
 
wolfpack65 said:
Thanks, but it's a crap ton of chowder for ONE person.
Thank goodness my son likes it, I'll fill up some 1.5pint jars and give him probably half of it.
Wish it could be canned.

Maybe it's freezable??
Click to expand...
I have frozen it in gallon freezer ziplocks before. Dont leave it froze for too long or it will smell fishy tho.
 
wolfpack65 said:
Thanks, but it's a crap ton of chowder for ONE person.
Thank goodness my son likes it, I'll fill up some 1.5pint jars and give him probably half of it.
Wish it could be canned.

Maybe it's freezable??
Click to expand...
I'll pm you my address, you can ship me some! Lmao. You sure did over do it. But it looks very delicious.
 
Last edited by a moderator:
OK, all that chowder is now in 1.5pint jars and 1qt freezer containers.
Will give my son as much as he wants....
32193787905_4f3c99a56d_z.jpg
 
Last edited:
wolfpack65;n48675 said:
Are the Marines here??

I need a few to come over here to the house...
I sorta over did it with the clam chowder.
Next time, I think I need to cut the recipe in half....:rolleyes:
Click to expand...

Be happy to help out with this! Just need a little more notice and I'll run right down....
 
Wow, Wolfie, that looks great! You just need a bigger pot, that's all.
 
wolfpack65;n49305 said:
Thanks.
I will halve the recipe next time, but not the clams.
My son and I like more clams in it than a normal person probably. :)
Click to expand...

Same reason I put a pint of oysters in my oyster stew instead of a half pint. ;)
 
Had some thick cut pork chops to do something with.

Coated in flour, fried slowly in butter, then taken out and sautéed sliced onions and not nearly enough mushrooms.
After those were done, made a little gravy with cream of mushroom soup and put the chops back in for about 15more minutes.
Made some "instant" Garlic Mashed taters (this brand is the only one that tastes very good, for being "instant" - Idahoan)

Guess I'll have those and the rest of the Chicken Parm sliders the rest of the week...

31407848943_3aea21fb9a_z.jpg


31376773984_cf4829f51e_z.jpg


32099452881_bd7a2fe189_z.jpg
 
Last edited:
Poke chops in a cast iron skillet! Those look lip smackin good!
 
Mike Overlay said:
FatboyFlash;n51943 said:
I wish Clayton wasn't so far. I'd love some good clam chowder. And I'm a Marine!
Click to expand...

wasn't THAT much clam chowder made :eek:
Click to expand...
I guess 1.5 gallons of clam chowder isn't THAT much.
But when you consider I'm a family of ONE, it is a lot.
Still have 2+ qt left....
 
Mike Overlay said:
FatboyFlash;n51943 said:
I wish Clayton wasn't so far. I'd love some good clam chowder. And I'm a Marine!
Click to expand...

wasn't THAT much clam chowder made :eek:
Click to expand...
He's just picking on me because he's seen me eat. I still eat like a Marine, I just no longer work out like one. A gallon and a half of chowder is like an appetizer for me.
 
Last edited by a moderator:
You must log in or register to reply here.
Back
Top Bottom