I do something similar...

I cut the tops off and take out the seeds. Then I stuff it with sausage and cream cheese. I "plug" the top with sharp cheddar and then wrap it with bacon. (And hold the bacon on with a toothpick.

Put it on my jalapeño griller on the grill for 45 minutes and you've got the best damn appetizer ever! (looks something like this)

Here is a steak recipe that has always worked for me, always makes it extra juicy and tender.

Get any thick cut of steak that you like and butterfly it (I think ribeye works best). Try not to slice the whole side open, but stick the knife in and try and create a pocket. In a bowl mix halved white or diced portebella mushrooms, a packet of good seasonings italian dressing mix, crumbled blue cheese (you can use any cheese that you like but I prefer blue), a touch of worchestishire sauce and few dousts of olive oil. Mix well and stuff the steak. Let sit overnight in fridge. My experience has been that the longer it sits the more tender it becomes. When you cook it use high heat so that the cheese mixture doesnt have time to leak out. Always a crowd pleaser.

Figgy goodies :)

Lunch.

Grilled cheese with tomato. Wheat bread, colby and provolone cheese, and sliced tomato.

Dinner.

Lasagna roll.

my last homemade poptart :(

Huh, homemade poptart eh? Sounds yummy, how do you make the dough?

butter, sarcasm, a pinch of kitten...



It's a modified pate brisee, or pie dough.

2C flour
4T butter
2T shortening
2T sugar
1t salt
1t baking soda
1 egg
2-3T milk


flour - I only use king Arthur. Why? Because it's the only mass market flour that I get a consistent protein content. And yes it matters. This used unbleached all purpose.

butter - The single most important ingredient in any pastry recipe. Really? Must I explain? If so send a PM



(this was made in a food processor, half in/half out, using standard pie dough technique)

oops

s**t!

my first foray into the world of pikelets

Mmm... Pikelets (and indeed crumpets) are so good - love 'em. Were you pleased with those?

Presenting some of the fruits of my labour.

I spent a large part of today shovelling poop from one place to another. You may think this has no place in a food based forum thread, but it was horse poop and I was shovelling it into a compost bin so eventually it will be used to feed plants that in turn will be my food.

For now though I rewarded myself with a meal made mostly from what is growing there now:



The cob of corn, rocket and beans were attached to their parent plants earlier today. The potatoes I pulled from the ground myself a few weeks ago.

I had no hand in raising the pig that the chop came from.

It looking a little dry their I had made an onion and red wine gravy already and this is what it looked like seconds before I devoured it, washed down with a Spanish tinto:



(I pledge to you know that I'll not show you the after pictures).

I gots lotsa horse poop. Want some more?

I don't know how the shipping on that would work out.

Are you allowed to send poop in the mail?

They were good, too good. I shant be buying packaged crumpets anymore.

I made my family cabonara tonight. No pics, but I was very pleased as I cannot cook to save my life. But I managed to time it all right, make delish crusty garlic bread, thicken the sauce with cornflour (I've never managed to do that), lay the table, grate the parmasan, and have it ready on the dot of 6.30.
The best bit? Even my brother saying he liked it!

I made this a while back to impress my bf. The fish was already marinaded from the shop and all I had to do was cook it. The miso soup was from a packet. I'm no cook, but I try.

Beautiful presentation Autumn.

Thanks :)

I did put a little effort into arranging the lettuce and tomato slices.