Shit I've Cooked Lately

[ztejas 43411]

On 1/5/2019 at 10:12 PM, ztejas said:

Did some stewed pork loin Mexican style.

Currently chilling in the warm oven while I reduce the drippings/sauce

Will post final result. Going to do it over rice with some fresh Avacado.

(Yes I know my stove is filthy I'm a degenerate bachelor)

Never followed this up. I'm not into plating at all, but just finished the last of the stew and thought it looked nice so I'll share.

I had some hashbrowns that I threw in the pan and a couple cornbread muffins from lunch. 

Topped with a pretty damn good avacado.

Sloppy. Messy. Fatty. Would make again. Perfect Bachelor Chow.

[ohchaucer 1443]

Not real sure what I'm looking at there, but I'd fucking eat it. 

[HenryJames 66035]

Gumbo, imo.

[heso 2785]

I guess technically I haven’t cooked it yet.

[HenryJames 66035]

Porchetta?

[heso 2785]

1 hour ago, HenryJames said:

Porchetta?

Yep 

[ztejas 43411]

16 hours ago, ohchaucer said:

Not real sure what I'm looking at there, but I'd fucking eat it. 

If it was in front of you you would devour it.

Like I said, I'm not much for presentation but it was pretty fantastic. 

Recipe was as follows:

3 pounds of pork loin, some of the fat cut off.

One large yellow onion.

Few cloves of garlic. 

Large can of diced tomatoes.

Jar of salsa verde.

8 oz of diced green chiles.

3 jalas 

Spiced to taste, including some habañero hot sauce.

Brown the pork in large chunks, toss in everything else, let it simmer a bit, pop in the over for 3-4 hours.

Remove the pork and let rest. With the remaining drippings, reduce it until it thickens.

From there you'll have a lot of pretty damn good shredded pork plus some veg and a great sauce base. I did various things - paired it with rice, scrambled with eggs, ate on it's own. 

Doesn't look pretty but gets the job done. Especially on a cold rainy night.

[heso 2785]

Porchetta?

[Anastasis 23458]

I say hell yeah. 

[heso 2785]

[jimmyjazz 45881]

I would definitely eat that.

[Jack Straw 2954]

chinese pot roast

[elfenix 34223]

imgur

[Anastasis 23458]

Lamb shanks. More like fucking lamb knees.  Strange cut from HEB. Tandoori masala seasoning and yoghurt with lemon juice in the marinade. Onions, garlic, 1.5 cup beef stock, bunch of random seasonings to get some indians flavors going into the instapot. Reduced what was left in the pot with the saute function. Served over cauliflower rice sauted in olive oil with garlic.  Tzatziki and greek salad on the side. 

 

 

 

 

 

Edited January 13, 2019 by Anastasis

[Jack Straw 2954]

13 hours ago, elfenix said:

 

 

you want the recipe?  or just what the dish is

[elfenix 34223]

11 minutes ago, Jack Straw said:

you want the recipe?  or just what the dish is

yes, recipe please

[Jack Straw 2954]

Make paste of:

1 heaping Tablespoon minced ginger

1 heaping Tablespoon minced garlic 

1 teaspoon salt 

1/2 heaping teaspoon Chinese five spice 

Rub down the roast (mine was 4 lbs) with the paste and let sit for an hour

Then put roast in a big ziploc and cover with a pre-mixed marinade of:

1/4 cup dry sherry

1/4 cup soy sauce 

2 Tablespoons light brown sugar 

Marinade for 2 hours or so in fridge, turning several times

Sear/brown roast in dutch oven with canola oil

Remove roast and set aside and add 2 cups beef bone broth and 1/2 cup or so of water and the marinade liquid and 1 heaping Tablespoon tomato paste; bring to a boil and scrape browned bits from pan

Return roast to pan and simmer covered for 2 - 2 1/2 hours

Add 3 cubed white yukon potatoes, 3 giant diced carrots,  2 sweet onions sliced

Cook for another 30 minutes 

Add green parts of sliced scallions in last 10 minutes

Pull roast and vegetables out and set aside to strain the liquid off and then return the liquid to the pan and add 1 Tablespoon cornstarch and 1/4 cup water mix to the liquid and cook that down to get the liquid to thicken and make gravy;  return roast and vegetables to pan to heat back up together

-It was delicious, cant wait to eat leftovers tonight

 

 

 

[Austinvines 316]

I skipped going to work this weekend so was able to cook dinner both sat/sun.

Here’s the rabbit from last night that was really good:


Today I did Indian with dal makhni and chicken tikka:





I actually finished the makhni with a coal from the grill where I did the chicken thighs. First time to try that.

[HenryJames 66035]

Vietnamese beef stew (bo kho).

[ERhine 1894]

Breakfast today was an omelet with crawfish gravy on top.

[Jack Straw 2954]

11 hours ago, HenryJames said:

Vietnamese beef stew (bo kho).

ha, i saw a recipe for that last week and thought about trying it this weekend but i had just done a pot roast and wanted something besides beef.  how was it?  what recipe did you use?

 

[HenryJames 66035]

1 hour ago, Jack Straw said:

ha, i saw a recipe for that last week and thought about trying it this weekend but i had just done a pot roast and wanted something besides beef.  how was it?  what recipe did you use?

 

Used a recipe from the NY Times. It was very good, but next time I'll use more lemongrass and liquid. 

[solamente73 1132]

This page getting it done.

Ribs, smoked over oak.

[creasy 6]

I want to thank Jack Straw for posting this bolognese recipe from a gazillion years ago. He described it as the basic bolognese from La Traviata, which is personally my favorite version of this dish. I followed the recipe pretty closely, just omitting the mushrooms (which is Jack Straw's own add-on). It is a damn close replica to the La Traviata one and was got-damn delicious. 

I'm curious, where did you find the recipe? 

Here's the recipe.
 

Quote

Ingredients: 
2 pounds Ground Beef 
1 pound Ground Veal 
1 pound Ground Pork 
2 slices smoked bacon-chopped fine 
2 onions-chopped fine 
1 carrot 
2 stalks celery 
1 lb white mushrooms, de-stemmed, quartered 
4 cups chicken stock 


4 cups water 
½ teaspoon nutmeg 
¼ teaspoon cayenne 
1 tablespoon salt 
1 tablespoon toasted ground fennel 
1 Bay leaf 
1 16 oz can of san marzano tomatoes 
1 cup heavy cream 
1 1/2 pounds spaghetti 

Brown the meat. Drain the fat from meat. Add meat, chicken stock, water, bay leaf. Cook for one hour. (Simmer.) Saute bacon, carrots, onion, and celery. Add to meat. 

Add tomatoes and mushrooms. Simmer for an another hour and add the nutmeg, salt, fennel, and cayenne. 

Let it sit overnight. 

Next day, cook the pasta, al dente. Heat up the sauce on low and add the heavy cream. Add the sauce to the pasta. 

Finish with grated parmesan. 

my changes: 

1. i add a heaping tablepsoon of chopped garlic to the recipe, and i increase the carrots, onions and celery by about 1/3 each. 

2. i also like to add a couple twists off the white pepper mill and half a bay leaf when i add the spices 

3. after its all done, i don't let it sit overnight, i start in the morning and when it is done in the afternoon, i just let it sit (and sometimes throw it in the fridge to help it cool down) before i add the cream 

4. when i have drained the pasta, i usually melt some butter in the pasta after i've drained it and before i add the sauce. $#@! it, we are eating ground beef, veal and pork in a cream sauce, a hunk of butter in the pasta isn't going to matter

 

[Gen. Applewhite 226]

Salt, pepper, and 12 hours in a low oven turns this:

Into this:

The salty, crispy desiccated crust is the best. I thought about carnitas, but ended up making a nice Vietnamese-style rice plate:

[Jack Straw 2954]

18 hours ago, creasy said:

I want to thank Jack Straw for posting this bolognese recipe from a gazillion years ago. He described it as the basic bolognese from La Traviata, which is personally my favorite version of this dish. I followed the recipe pretty closely, just omitting the mushrooms (which is Jack Straw's own add-on). It is a damn close replica to the La Traviata one and was got-damn delicious. 

I'm curious, where did you find the recipe? 

glad you like it - it really is one of my go-to recipes and probably the dish i am asked to make by other folks the most. 

your pics are not showing BTW (for me anyway).  mushrooms are definitely my add on, never seen that as part of the dish in any restaurant and would not be traditional, at all.  

if i recall correctly, the recipe was printed in the Statesman food section, this was probably 10-12 plus years ago.  around the same time, i was introduced to the chef (and i think owner at the time, or part owner) by a colleague while at the restaurant and got to talk to her about the recipe and the process. i've been making it ever since.

[creasy 6]

5 hours ago, Jack Straw said:

glad you like it - it really is one of my go-to recipes and probably the dish i am asked to make by other folks the most. 

your pics are not showing BTW (for me anyway).  mushrooms are definitely my add on, never seen that as part of the dish in any restaurant and would not be traditional, at all.  

if i recall correctly, the recipe was printed in the Statesman food section, this was probably 10-12 plus years ago.  around the same time, i was introduced to the chef (and i think owner at the time, or part owner) by a colleague while at the restaurant and got to talk to her about the recipe and the process. i've been making it ever since.

I shared the recipe with friends and 4 other people told me they made it in the last week. It's a winner for sure. 

I can't see my pics either. I did a photo test yesterday and it seemed to work. Guess I need to go back and read more of that thread. Thanks again for the recipe! 

[VABuckeye 2472]

Coq Au Vin tonight.  It's something I've always wanted to make and after making it I can say that it will be in the winter rotation.

Start with bacon in olive oil.

Remove bacon from pan and brown chicken.

Set chicken aside and get the veggies going.

Add wine, chicken stock, chicken and bacon and simmer for a bit.

Into the oven it goes for about a half hour.

While it's in the oven saute the cremini mushrooms.

Add the mushrooms and pearl onions and a flour slurry to thicken it into a stew.

Bon appetit

Edited February 4, 2019 by VABuckeye
spelling, duh!

[SurlyBDR 22764]

Sharing for anyone who didnt venture to the Superbowl eats thread. My first time with a pork belly, and... holy shit. 

[luke duke 6412]

I guess technically I haven’t cooked it yet.

[ztejas 43411]

These were so close to being perfect. Kicking myself for adding too much lemon juice. They were a little too... tangy. But cooked about as well as I think I can manage.

[Anastasis 23458]

Double cut lamb chops, sous vide @ 133, finished in butter and olive oil with thyme and rosemary. Cauliflower rice sauted in olive oil, garlic and lemon juice. Fasolakia. 

[Dutch 4465]

Your meat looks moist and succulent, and I’d like to put it in my mouth. /no homo. 

Seriously, though, those chops look as though they were cooked to perfection. 

Edited February 10, 2019 by Dutch

[Gen. Applewhite 226]

Crawfish étouffée:

[Kyrie Eleison 9312]

I want to thank Jack Straw for posting this bolognese recipe from a gazillion years ago. He described it as the basic bolognese from La Traviata, which is personally my favorite version of this dish. I followed the recipe pretty closely, just omitting the mushrooms (which is Jack Straw's own add-on). It is a damn close replica to the La Traviata one and was got-damn delicious. 
I'm curious, where did you find the recipe? 




Here's the recipe.
 

Ingredients: 
2 pounds Ground Beef 
1 pound Ground Veal 
1 pound Ground Pork 
2 slices smoked bacon-chopped fine 
2 onions-chopped fine 
1 carrot 
2 stalks celery 
1 lb white mushrooms, de-stemmed, quartered 
4 cups chicken stock 


4 cups water 
½ teaspoon nutmeg 
¼ teaspoon cayenne 
1 tablespoon salt 
1 tablespoon toasted ground fennel 
1 Bay leaf 
1 16 oz can of san marzano tomatoes 
1 cup heavy cream 
1 1/2 pounds spaghetti 

Brown the meat. Drain the fat from meat. Add meat, chicken stock, water, bay leaf. Cook for one hour. (Simmer.) Saute bacon, carrots, onion, and celery. Add to meat. 

Add tomatoes and mushrooms. Simmer for an another hour and add the nutmeg, salt, fennel, and cayenne. 

Let it sit overnight. 

Next day, cook the pasta, al dente. Heat up the sauce on low and add the heavy cream. Add the sauce to the pasta. 

Finish with grated parmesan. 

my changes: 

1. i add a heaping tablepsoon of chopped garlic to the recipe, and i increase the carrots, onions and celery by about 1/3 each. 

2. i also like to add a couple twists off the white pepper mill and half a bay leaf when i add the spices 

3. after its all done, i don't let it sit overnight, i start in the morning and when it is done in the afternoon, i just let it sit (and sometimes throw it in the fridge to help it cool down) before i add the cream 

4. when i have drained the pasta, i usually melt some butter in the pasta after i've drained it and before i add the sauce. $#@! it, we are eating ground beef, veal and pork in a cream sauce, a hunk of butter in the pasta isn't going to matter

 


i’ve tried it too and it’s a winner. the only change i made the second time was not to butter the pasta as it caused to sauce to slip off the pasta. but i used pappardelle instead of spaghetti.

[HenryJames 66035]

Galbijjim, imo.

[VABuckeye 2472]

7 hours ago, Kyrie Eleison said:

 


i’ve tried it too and it’s a winner. the only change i made the second time was not to butter the pasta as it caused to sauce to slip off the pasta. but i used pappardelle instead of spaghetti.

Finish the pasta with a little bit of pasta water in the sauce.  Like the last minute or so of the cook. The sauce will then properly bind to the pasta and you won’t have that problem. 

[Spur08 382]

Celebrating Valentine's Day early bc we will be in NOLA this coming week. I humbly submit

Not pictured, a wedge salad with an outstanding bleu cheese dressing.

[Party_Taco 3723]

Jules-style cheesy egg foldover with duck confit and avocado... and now, for a nap!

[Bert Orange 1120]

Letting sourdough rise before going into the oven. Will accompany a seafood and andouille stew. Pics to follow. 

[Bert Orange 1120]

Proofing




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[Bert Orange 1120]

Proofed and into the oven she goes...




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[Bert Orange 1120]

Finished



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[Bert Orange 1120]

Stew base close



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[Bert Orange 1120]

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[Ths71 472]

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That shit looks good!


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[VABuckeye 2472]

My wife is half Cuban. Her aunt in Miami used to make a classic Cuban pork dish and they’d ship it up to Virginia for Christmas dinner.  Tonight I made the dish for her. Lechon asado with Cuban black beans and rice.  Along with the Cuban sandwich ( made from this recipe), Ropa vieja, arroz con pollo and a couple of other dishes this is one of the classic Cuban dishes.

It starts with a mojo which is a marinade.  First the garlic paste.  This recipe calls for a lot of garlic. 

Garlic, cumin, oregano, salt and pepper combined  

Add olive oil to make a paste  

Make deep slices into a pork shoulder to work the paste into the meat  

Now comes the marinade.   A lot of recipes call for orange juice and lime juice.  No.  That does not work.   You need Seville oranges (bitter oranges) or it will not be right.   Trust me, I’ve tried that recipe.   You can use this orange juice as it is from Seville oranges.   Also pictured is the olive oil I use which is a fantastic olive oil.  

into the pot to marinate for 24 hours along with two onions sliced into rings  

Also soaking for 24 hours are the black beans

time to bring it all together.  Bacon, olive oil, garlic, onions, cumin, salt and pepper for the black beans  

The pork roasts for about four hours.   While it’s roasting I take those onion rings and caramelize them.   Every had citrusy, caramelized onions?  They’re amazing. 

The finished product.

 

 

Edited February 18, 2019 by VABuckeye

[Jack Straw 2954]

jumbo meatballs with homemade marinara topped with olive oil, romano, burrata and basil

[Bert Orange 1120]

Damn. If I wasn’t so full right now, I’d smash the shit out of that JS

Edited February 18, 2019 by Bert Orange

[Anastasis 23458]

Dat meatball doe.