Shit I've Cooked Lately

[Wiler77 1578]

Did you put the pork into the oven in the same pot as you marinaded? i.e. you didn't strain anything, right?

That looks amazing

[Judge Roybeanbag 11821]

Lol yeah I thought they were chicken thighs or something at first. Looks fantastic. The meatballs I mean. 

Edited February 18, 2019 by Judge Roybeanbag

[VABuckeye 2472]

24 minutes ago, Wiler77 said:

Did you put the pork into the oven in the same pot as you marinaded? i.e. you didn't strain anything, right?

That looks amazing

I put it in a roasting pan when it went into the oven.  Thank you. I was very happy with the results.   The sour orange makes a world of difference. 

[ztejas 43549]

12 hours ago, VABuckeye said:

I put it in a roasting pan when it went into the oven.  Thank you. I was very happy with the results.   The sour orange makes a world of difference. 

You gonna deglaze that pan? I'd deglaze the fuck out of that pan. Sherry. Quarter cup. Wooden spoon. 

[Fudge Nuggets 19228]

On 1/12/2019 at 1:41 AM, HenryJames said:

Gumbo, imo.

Did you leave the shells on the shrimp?  Because it looks like you left the shells on.

[ChickenSandwich 9856]

On 2/17/2019 at 8:46 PM, Jack Straw said:

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

Deets please.

[Brisketexan 105457]

Deets please.

Well, it’s a golden retriever. Very sweet, and loyal breed. This one looks to be more of a pet than a hunting retriever, but they’re great for both.
But that’s not important right now. What I wanna know is how to make those meatballs.

[Party_Taco 3780]

Bourdain’s Veal Chop and Shrooms:

[VABuckeye 2472]

Beautiful meal right there.

[dad 557]

Calabacitas. Great veggie packed side dish to pair with grilled chicken and salmon for weekday meal prepping.

[Anastasis 23489]

chicken fried backstrap.

 

 

[HouTex 1894]

chicken fried backstrap.

 
 

Probably my favorite way to cook backstrap.

[Jack Straw 2954]

roast chicken in white wine with pancetta, shallots, garlic, olives and preserved lemon.  served with some baked french onion rice.  A+ and easy

[pops 7007]

Took a couple tries to get it dialed in, but finally turned out solid. I know it isn't a traditional neopolitan, but I like it this way.

Cooked on a stone on the komodo. Type 00 flour is a must. 

[Landomatic 3813]

On 2/25/2019 at 7:50 AM, Jack Straw said:

A+ and easy

Is it just me or does everyone else think Jack’s definition of “easy” and mine are not the same.  Looks great.  But I’m sure I’d figure out a way to fuck it up.

[Landomatic 3813]

Chicken Philly Cheesesteak last night.  Yeah chicken, it's like a vodka martini or shrimp fajitas.  Come at me.

Start with fresh ingredients...

Rolls ready to butter and toast...

Used Fontina cheese...

Finished product...

Au Jus sauce takes it to 11...

[VABuckeye 2472]

Interesting.  A chicken Philly cheese french dip.

[Underdog 28804]

Some solid cooking mofos on this thread.  

[elfenix 34341]

2 hours ago, VABuckeye said:

Interesting.  A chicken Philly cheese french dip.

i celebrate sandwich's entire catalogue.

[Jack Straw 2954]

17 hours ago, Landomatic said:

Is it just me or does everyone else think Jack’s definition of “easy” and mine are not the same.  Looks great.  But I’m sure I’d figure out a way to fuck it up.

ha.  well, i grew the lemons and preserved them, that's not easy per se - but the recipe really is, other than some prep work like dicing herbs.  it was really a two step process, almost like a sheet pan dish.  i'll post if you want to see it/give it a shot  

[HeHateMe 888]

11 hours ago, Jack Straw said:

ha.  well, i grew the lemons and preserved them, that's not easy per se - but the recipe really is, other than some prep work like dicing herbs.  it was really a two step process, almost like a sheet pan dish.  i'll post if you want to see it/give it a shot  

Please post.  Shit looks good!!!

[Landomatic 3813]

Pork Bolognese

Basic ingredients - 2 carrots, 2 stalks celery, half an onion, few cloves garlic...

Not pictured - olive oil, butter, ground meat (you can use anything), tomato paste, milk, white wine, pasta, parmigiano reggiano.

Get a few tablespoons EVOO and about a half a stick of butter good and hot...

Add chopped onion, celery and grated carrots and sweat that down on medium heat for 10 minutes or so or until they all start getting kind of translucent...

Brown some ground meat (I used pork) then mix in chopped garlic, couple tablespoons of tomato paste, about a cup of while milk and about a cup of white wine...

Reduce that down for about 20-30 minutes or until it's closer to a paste and less of a soup...

Add pasta - I used tagliatelle but you can really go with just about anything here...

Mix it all together to finish the pasta in the sauce with copious amounts of fresh grated parmigiano reggiano...

Serve with a little chopped fresh basil and more parmigiano reggiano because you can never have too much of that...

[Underdog 28804]

Ashamed to admit I had never heard of Bolognese until moving to NY, it’s now my favorite pasta dish, several places nearby do a great job with it one being the cafe where I work.  

Looks good, will have to give it a try, thanks for posting. 

Edited February 28, 2019 by Underdog

[Anastasis 23489]

2 hours ago, Landomatic said:

Pork Bolognese

Basic ingredients - 2 carrots, 2 stalks celery, half an onion, few cloves garlic...

Not pictured - olive oil, butter, ground meat (you can use anything), tomato paste, milk, white wine, pasta, parmigiano reggiano.

Get a few tablespoons EVOO and about a half a stick of butter good and hot...

Add chopped onion, celery and grated carrots and sweat that down on medium heat for 10 minutes or so or until they all start getting kind of translucent...

Brown some ground meat (I used pork) then mix in chopped garlic, couple tablespoons of tomato paste, about a cup of while milk and about a cup of white wine...

Reduce that down for about 20-30 minutes or until it's closer to a paste and less of a soup...

Add pasta - I used tagliatelle but you can really go with just about anything here...

Mix it all together to finish the pasta in the sauce with copious amounts of fresh grated parmigiano reggiano...

Serve with a little chopped fresh basil and more parmigiano reggiano because you can never have too much of that...

Well that settles it. Bolognese for dinner. 

[Party_Taco 3780]

Simple breakfast this AM to slow down the epic meal posts... Eggs in a frame with a cheesy shade:

[ztejas 43549]

2 hours ago, Landomatic said:

Pork Bolognese

Basic ingredients - 2 carrots, 2 stalks celery, half an onion, few cloves garlic...

Not pictured - olive oil, butter, ground meat (you can use anything), tomato paste, milk, white wine, pasta, parmigiano reggiano.

Get a few tablespoons EVOO and about a half a stick of butter good and hot...

Add chopped onion, celery and grated carrots and sweat that down on medium heat for 10 minutes or so or until they all start getting kind of translucent...

Brown some ground meat (I used pork) then mix in chopped garlic, couple tablespoons of tomato paste, about a cup of while milk and about a cup of white wine...

Reduce that down for about 20-30 minutes or until it's closer to a paste and less of a soup...

Add pasta - I used tagliatelle but you can really go with just about anything here...

Mix it all together to finish the pasta in the sauce with copious amounts of fresh grated parmigiano reggiano...

Serve with a little chopped fresh basil and more parmigiano reggiano because you can never have too much of that...

The problem with this recipie is that I will drink the rest of the white wine after using a cup of it.

[Anastasis 23489]

problem?

[Landomatic 3813]

4 hours ago, ztejas said:

The problem with this recipie is that I will drink the rest of the white wine after using a cup of it.

I try to cook with the cheapest shittiest wine possible.  And I keep it warm which makes the white even shittier.  Reduces the temptation

[ohchaucer 1443]

Are you saying there are people who don't drink while they're cooking?  Cooking dinner is second only to spending time in my garage with regard to license and duty to drink all I want, dammit!

[VABuckeye 2472]

I don't usually drink when I cook inside.  When I'm outside with the grill, smoker or griddle I usually have a beer in hand.

[Anastasis 23489]

Kudos to @Landomatic for the inspiration. The boys and I made the pasta (and quite a mess).

 

Edited March 1, 2019 by Anastasis

[VABuckeye 2472]

I made pasta today. Finished dish will be done tomorrow but I thought I’d share the pasta making.  

i need to work on my lasagna cutting skills. They’re uneven.  Lasagna Bolognese tomorrow with bechemel sauce. 

[Landomatic 3813]

I think the unevenness adds to the authenticity of the homemadeness.  Otherwise it just looks like you bought it at the store.

[Jack Straw 2954]

On 2/27/2019 at 11:15 PM, HeHateMe said:

Please post.  Shit looks good!!!

chicken with pancetta and olives

lay skin-on chicken in pan (i used 3 leg quarters, but you could use any pieces you want) and drizzle with olive oil and then rub oil all over skin

sprinkle with sea salt (not too much because the pancetta and olives are both salty), black and white pepper, red pepper flakes, and chopped fresh thyme and rosemary

add 3-4 whole peeled shallots and 20 or so garlic cloves throughout pan 

top chicken with chopped pancetta - i think it would be good with pieces sliced the thickness of thick cut bacon, but i only had the super thin sliced pancetta that comes in the package in the deli section, and it was fine - i layered and folded them and then chopped them in order to get thicker chunks 

cook in oven at 425 for 20-30 minutes as it starts to brown

pull pan out and add a cup + of dry white wine

cook 10 more minutes

pull pan out and add 20 or so olives (use the ones that come in oil rather than the liquid brine if you can) and sliced preserved lemon rinds (I have a big jar of those in my fridge, but i think you could just use regular lemon rind, or omit it if you don't have it)

cook 30 minutes or so more until chicken is golden brown and cooked to internal temp 

the garlic, olives, shallots, lemon and herbs cook down with the white wine into an amazing sauce - next time i will serve with crusty bread to sop that up 

 

 

 

[Dutch 4479]

Been craving Bolognese since @Landomatic and @Anastasis made their fine contributions. Never made it before and was very pleased with the results. Dutch oven bread made a very nice side.

 

 

Edited March 4, 2019 by Dutch

[Anastasis 23489]

20 hours ago, VABuckeye said:

I made pasta today. Finished dish will be done tomorrow but I thought I’d share the pasta making.  

i need to work on my lasagna cutting skills. They’re uneven.  Lasagna Bolognese tomorrow with bechemel sauce. 

Can we get a primer on the process with fresh noodles. Do you add water to the lasagna dish or any other special steps? Fresh pasta is game changing, but have never tried with lasagna. 

[Judge Roybeanbag 11821]

Not exactly cooking, but took advantage of the cool weather to make about 35lbs of venison sausage today. Wasn’t sure whether to put it here or in the hunting thread.  

[VABuckeye 2472]

41 minutes ago, Anastasis said:

Can we get a primer on the process with fresh noodles. Do you add water to the lasagna dish or any other special steps? Fresh pasta is game changing, but have never tried with lasagna. 

With fresh pasta you can cook the pasta in the lasagna. No need to boil it.  I do my lasagna with bechemel sauce.   No ricotta cheese.  

I do a traditional Bologna bolognese for my lasagna.  Ground pork. Ground veal and ground beef.  A couple of carrots, an onion, about eight cloves of garlic and a stalk of celery for the soffritto which is browned in olive oil and butter. 

over the course of cooking I add a bottle of Chianti Classico a cup at a time every hour. I cook this four four to five hours and something marital happens that last hour or two.  I add whatever fresh herbs I have to the bolognese.  Today it was thyme and oregano.  I also add whole blanched tomatoes which cook down completely  

You can see how much the bolognese darkens over time  fantastic depth of flavor by the time it’s finished.

Building the lasagna

I like to put a little red sauce (al’aglione) on the top layer

The finished product   I also made aglione with Pici pasta as a primi.   I need to work on my bechemel   Right now it’s a bit too floury and is the weak link of the dish.

 

[VABuckeye 2472]

Next is homemade ravioli.  I’m looking for the perfect stuffing recipe. I make bolognese all the time and it would be a great stuffing but I want a new challenge. 

 

I hope I answered the question about cooking the pasta.  I got off on a bolognese tangent there.  There are so many versions of bolognese.  As many as there are regions in Italy.   I prefer the traditional Bologna version as it’s much more of a pure meat sauce.  Very limited use of the tomato as opposed to the cooking in Italy as you travel further south where the tomato becomes the star of the dishes made. 

Edited March 4, 2019 by VABuckeye

[Hank_Hill 18900]

Landos bolognese train keeps rolling

 

[ERhine 1909]

Simple dinner: Blackened Chicken and Brussels Sprouts

[Anastasis 23489]

Blackened anything gets me hard as a rock. 

 

Wait wut?

[burntorangebongos 10752]

I like charred things too.

[sushihorn 3233]

I just did a test batch of Kalbi (Korean style BBQ beef ribs).  24 hr+ marinade cycle.  Damn cold forced me inside to the oven instead of a proper charcoal grilling on the Kamado.  Broiler pan, 400 degrees, 5 mins per side then cranked it up to broil for 2 minutes for a little char.  Felt sacrilegious but didn't stop me from enjoying.

Incidentally, do you need an image hosting account or is there some way to post pictures directly to Surly.

[Dutch 4479]

Tapa is your friend.  Most hassle-free way I know of to throw up food pron.

Edited March 4, 2019 by Dutch

[Hank_Hill 18900]

imgbb is pretty easy. 

[Hank_Hill 18900]

Chicken.

[Landomatic 3813]

Carbonara

I still have some tweaking to do on this.  Seems so simple, but I still don't have it quite right.  I'm at a "pretty good, not great" level right now.

Started with some fresh pancetta which ended up being really rich.  I think the stuff I bought was pretty stout and I probably used a little too much.  Might try it with guanciale next time.

Cubed that up using about half of what's pictured above.  Probably could have gone with about 1/4 or 1/3 and the cubes could have been a little smaller.  Ratios in the end were definitely a little off.  Little too heavy on the meat regardless of what kind.

Only other ingredients are EVOO, eggs, pepper, pasta and parmigiano reggiano.  Went with 2 eggs and one egg yolk.  Again, that ratio didn't end up perfect, was a little too eggy for my liking.  Whisked them together with some parmigiano reggiano and pepper to create the sauce.

Get the pancetta browning in a few tablespoons of EVOO while the pasta cooks.

Good and browned up and heat reduced.

Add pasta and toss together with the pancetta.  I used bucatini because I like it, but any long skinny noodle will do.  Again, for ratio purposes, I think this needed about double the noodles.  I used a half a package and I think it needed the whole box with the amount of egg and pancetta I had.

Turn the heat off (this is probably the most important thing I've learned so far) and add a scoop of pasta water and the egg mixture.  In the past, I've kept the heat up and ended up with somewhat of a scrambled egg mixture.  Reducing the heat makes it melt together much better for the creamy substance you're looking for.

Finished with a little more freshly grated parmigiano reggiano and pepper (more pepper wasn't necessary).

To summarize (and for my future reference), this served 2 people and should probably have served about 4.  Needed double the noodles to serve 4 or half the meat and sauce to serve 2.  End result was really rich and cutting down eggs and pancetta or increasing bucatini should have taken care of this.

[VABuckeye 2472]

Nice looking dish there.  IWEI.  🤠

[ohchaucer 1443]

That carbonara looks pretty damn right to me.