What are you eating tonight?

If you follow my instagram page @colindavies39 then you would have seen the couple of vid posts.

Today i started at 8am had the smoker up to 225°c or 107°F and i did short ribs
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Used a salt pepper garlic and mustard powder rub
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Let the smoker run like this for 8 hours then took it out and rested, while i got on with the veg, potatoes, and yorky puds , tbh the yorkys could have done with a bit longer, but all this on an offset bbq/smoker.
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The ribs just fell out
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Was pretty amazing, check out my instagram for all the information please
Colin
 

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Bacalao - salt cod - I won't be eating this until Friday - quite fitting really - it requires at least two days to prepare - before you can cook it - takes time to wash the salt out - high maintenance - the water needs to be changed on a regular basis - gifted to me tonight - it came from a Spanish trawler berthed in Lochinver harbour - Sutherland - North West Scotland. I shall be making - my signature dish - Bacalao A La Vizcaina - the sauce needs choricero peppers - helpfully - I have a string of dried ones in the kitchen. Oddly - the thickening agent for the sauce isn't flour - it is ground up biscuits - galletas Marias - if you don't have those - Rich Tea will do just as good. Granted - it doesn't look that tasty - but if you have ever eaten salt cod - you will know - this is god food. As good a bit of bacalao as I have ever seen - grey - not yellow - and still flexible. I.
 
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Bacalao - salt cod - I won't be eating this until Friday - quite fitting really - it requires at least two days to prepare - before you can cook it - takes time to wash the salt out - high maintenance - the water needs to be changed on a regular basis - gifted to me tonight - it came from a Spanish trawler berthed in Lochinver harbour - Sutherland - North West Scotland. I shall be making - my signature dish - Bacalao A La Vizcaina - the sauce needs choricero peppers - helpfully - I have a string of dried ones in the kitchen. Oddly - the thickening agent for the sauce isn't flour - it is ground up biscuits - galletas Marias - if you don't have those - Rich Tea will do just as good. Granted - it doesn't look that tasty - but if you have ever eaten salt cod - you will know - this is god food. As good a bit of bacalao as I have ever seen - grey - not yellow - and still flexible. I.
When the Norwegian fishing boats used to land at North Shields in the 1970's they all had fish hanging by their tails drying in the wind , dangling on a rope suspended between the forward and aft mast , a staple part of their diet , bacalao of course very popular in Spain and Portugal .
 
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After 72 hours of soaking - to take the salt out - I shall cook this tonight - slow food - entirely good - in a rich tomato sauce - lots of fresh herbs - more olive oil than you can imagine - garlic cooked in its skin - then dumped - rosemary is particularly good - with salt cod - boiled potatoes - hopefully - job done. I don't take the skin off the cod - it adds a lovely gelatinous quality to the sauce - when you want to serve them as fillets - helps keep the fish together - most recipes have you flake it - not for me. Served with chopped boiled eggs - nice - granted - doesn't look that appetising - how wrong you are. I.
 
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After 72 hours of soaking - to take the salt out - I shall cook this tonight - slow food - entirely good - in a rich tomato sauce - lots of fresh herbs - more olive oil than you can imagine - garlic cooked in its skin - then dumped - rosemary is particularly good - with salt cod - boiled potatoes - hopefully - job done. I don't take the skin off the cod - it adds a lovely gelatinous quality to the sauce - when you want to serve them as fillets - helps keep the fish together - most recipes have you flake it - not for me. Served with chopped boiled eggs - nice - granted - doesn't look that appetising - how wrong you are. I.
I can't get into fish. Lemon Sole is the only fish I can eat. I have been meaning to try a Dover Sole at a posh restaurant or Cornish Sole.
 
Leftovers ...

The other night I made up a nice chicken thigh stew, bunging anything I could find into it and eventually dropping a can of tomatoes in. Unintentially, it was gorgeous! Perfect balance of saltiness from the bouillon and sweetness from the carrots and peppers.

Anyway, lots of sauce left over ...

Tonight, I popped in some udon noodles, prawns and chorizo. Some chillies, too. Really good!
 
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