What did you cook or eat today (July 2022)?

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We had steak sandwich sliders last night with sauteed peppers, mushrooms, and onions with melted provolone folded in. The steak was leftover NY strip (part of the porterhouse). Whenever I get porterhouse, we typically grill it and eat the filet side, then I save the NY strip for sandwiches, and the bones go in the freezer to use for stock or in a tomato base for pasta sauce. At any rate, they were delicious! And this morning I toasted some buns and put the warmed steak mixture on them and fried runny eggs on top. Yummy!

Tonight I think I might make some pesto, I have an abundance of basil growing in "my" (hubby's) garden :laugh:
 
Twice-baked sweet potato stuffed with chicken sausage, apples, sage, and cheese, and corn-on-the-cob.

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TastyReuben said:
Twice-baked sweet potato stuffed with chicken sausage, apples, sage, and cheese, and corn-on-the-cob.

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How do you bake a sweet potato twice without killing it? I have a hard enough time getting it to hold it's shape when baking it just the once (and always have to have foil is a baking tray underneath it to catch whatever decides to leave to potato).
 
SatNavSaysStraightOn said:
How do you bake a sweet potato twice without killing it? I have a hard enough time getting it to hold it's shape when baking it just the once (and always have to have foil is a baking tray underneath it to catch whatever decides to leave to potato).
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Hmmmm. maybe we have different type of sweet potato, because mine stay as firm as a regular baked potato.

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SatNavSaysStraightOn said:
How do you bake a sweet potato twice without killing it? I have a hard enough time getting it to hold it's shape when baking it just the once (and always have to have foil is a baking tray underneath it to catch whatever decides to leave to potato).
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I’ll post the recipe up and you can see the particulars, but really it’s the same as a regular potato - in a hot oven for about 45 minutes, let it cool, scoop it out, mash it and mix everything in, spoon it back in the skin halves, and back in the oven for a bit.
 
TastyReuben said:
I’ll post the recipe up and you can see the particulars, but really it’s the same as a regular potato - in a hot oven for about 45 minutes, let it cool, scoop it out, mash it and mix everything in, spoon it back in the skin halves, and back in the oven for a bit.
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I used to make twice baked potatoes (regular potatoes) that way and when I first moved up to Ohio, I made them for the kids and hubby with the crispy skin salted, etc. They ate the insides and left the skins, so after that I just discarded the skins and baked the insides with all the fixins in a casserole dish! I still call them twice baked potatoes but not going to bother going through the trouble of stuffing the skins. I love the skins, so nutritious and tasty, but apparently not delicious to them :laugh:
 
JAS_OH1 said:
I used to make twice baked potatoes (regular potatoes) that way and when I first moved up to Ohio, I made them for the kids and hubby with the crispy skin salted, etc. They ate the insides and left the skins, so after that I just discarded the skins and baked the insides with all the fixins in a casserole dish! I still call them twice baked potatoes but not going to bother going through the trouble of stuffing the skins. I love the skins, so nutritious and tasty, but apparently not delicious to them :laugh:
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In our household the fight was always over the skins not the innards! Best bit as you say.
 
TastyReuben said:
I’ll post the recipe up and you can see the particulars
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Here you go, SatNavSaysStraightOn:

Recipe - Sausage & Apple Stuffed Twice-Baked Sweet Potatoes

Regarding the potatoes holding their shape, I do know when I bake and stuff russets, the flesh really doesn’t want to come out of the skin. It really hangs on, so it’s easy to leave a little 1/8” border to give the shell some structure, but with these sweet potatoes (this is the first time I’ve ever stuffed a sweet potato), I went in there expecting the same thing and I found that flesh was much more inclined to peel away completely intact from the skin. It took a bit of careful surgery to leave a border in there, and I went for closer to 1/4”.
 
I should have had my phone in the kitchen! Perfectly seared sea scallops served over a roasted tomato and garlic, white wine cream sauce soaked into fettuccine with sautéed asparagus and mushrooms, plus fresh basil. Soooo good!
 
TastyReuben said:
Regarding the potatoes holding their shape, I do know when I bake and stuff russets, the flesh really doesn’t want to come out of the skin. It really hangs on, so it’s easy to leave a little 1/8” border to give the shell some structure, but with these sweet potatoes (this is the first time I’ve ever stuffed a sweet potato), I went in there expecting the same thing and I found that flesh was much more inclined to peel away completely intact from the skin. It took a bit of careful surgery to leave a border in there, and I went for closer to 1/4”.
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The potato skins on our regular spuds tend to be very thin so I also leave some potato in the skin to give them "body".

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