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Anyone else into cooking?

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Lobster roll
 
rcurtner said:
Just started cooking a 14 oz NY Strip with my Anova Sous Vide cooker. Will be ready in a little over an hour medium rare then sear both sides in butter.
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The last few times I’ve cooked steaks (in the cast iron skillet on the grill) I have started using an entire stick of garlic butter during the cook. I can highly recommend.

Some rosemary and minced garlic also as a baste. Good stuff!
 
belladonna said:
That. Is. Huge!! With the rains we are getting, our squashes, melons and tomatoes should be record sized this year. That looks like an interesting recipe, my friend :)
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Scrape out the zuccini middle seeds into a bowl to form the “boat”.
Add tablespoon of balsamic vinegar to the seeds.
Brown some sausage or burger with garlic and oregano.
Cook some rice. Types depends on what you like.
Add tomato sauce, parmesean and the zuccini from the bowl back into the meat. Mix up.
Stuff the meat mixture back into the boats. Cook 350 until done. Normal zuccini size is usually 45 min.
Cover with shredded parmesean and bake 5 more min until melted
 
KillerFord1977 said:
Scrape out the zuccini middle seeds into a bowl to form the “boat”.
Add tablespoon of balsamic vinegar to the seeds.
Brown some sausage or burger with garlic and oregano.
Cook some rice. Types depends on what you like.
Add tomato sauce, parmesean and the zuccini from the bowl back into the meat. Mix up.
Stuff the meat mixture back into the boats. Cook 350 until done. Normal zuccini size is usually 45 min.
Cover with shredded parmesean and bake 5 more min until melted
Click to expand...
Thanks!!
 
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