Shit I've Cooked Lately

[BearCountry11 1234]

Ran short on time to make the planned dinner (gumbo) so threw together a crab finger scampi over homemade pasta. Messy but was fucking amazing.




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[Bearlyhangingon 27]

13 hours ago, Landomatic said:

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.

Looks awesome.  In my experience, cooking the pancetta for a bit longer to brown and crisp it up some more helps cut down on the salt and richness.  

[tigol 2398]

On 3/3/2019 at 9:19 PM, Anastasis said:

Blackened anything gets me hard as a rock. 

 

Wait wut?

Only if it's cooked on both sides.

[SHOOTER12 8810]

On 12/10/2018 at 2:08 PM, Judge Roybeanbag said:

1.01 lbs of asshole.  Should be our new motto.

If it's our new motto, there needs to be a hell of a lot higher weight shown.

[Jack Straw 2954]

On 3/4/2019 at 11:40 PM, Hank_Hill said:

Chicken.

that pic could be on the cover of Food & Wine 

[Underdog 28637]

On 3/5/2019 at 12:40 AM, Hank_Hill said:

Chicken. Masterpiece. 

 

[huge 3793]

I have a bigass cast iron, I want to know more

[BabaYaga 15298]

Proper yard-bird, either baked, grilled, or smoked, is a beautiful thing.  Looks like you separated the skin and stuffed with butter herbs under, then turned up the heat to get that amazing crisp skin without drying out the meat?  Brine as well?

  Well done sir.  

 

[sidis 9828]

20 minutes ago, BabaYaga said:

Proper yard-bird, either baked, grilled, or smoked, is a beautiful thing.  Looks like you separated the skin and stuffed with butter herbs under, then turned up the heat to get that amazing crisp skin without drying out the meat?  Brine as well?

  Well done sir.  

 

key to avoiding steaming/drying out the meat is to properly truss the bird tight.

thyme, salt, pepper. 

https://www.masterclass.com/articles/thomas-kellers-perfect-oven-roasted-chicken#recipe-chef-thomas-kellers-ovenroasted-chicken

[BabaYaga 15298]

23 minutes ago, sidis said:

key to avoiding steaming/drying out the meat is to properly truss the bird tight.

thyme, salt, pepper. 

https://www.masterclass.com/articles/thomas-kellers-perfect-oven-roasted-chicken#recipe-chef-thomas-kellers-ovenroasted-chicken

Quote

Reduce the heat to 400°F and roast for an additional 30 to 45 minutes, or until the temperature registers 160°F in the meatiest portions of the bird—the thighs, and under the breast where the thigh meets the breast—and the juices run clear where the leg joint meets the thigh. If necessary, return the bird to the oven for more roasting; check it every 5 minutes.

Where having a Thermapen pays dividends.  Love that thing.  Can get such a quick & accurate reading.   

[elfenix 34241]

1 hour ago, huge said:

I have a bigass cast iron, I want to know more

looks like mark bittman method which is to preheat the pan in a 500 degree so that it cooks the thighs faster than the breasts.  oil, salt, and pepper the chicken, roast at 500 for 15, then turn down to 350 until done. 

 

https://dinersjournal.blogs.nytimes.com/2011/09/08/the-minimalist-simplest-roast-chicken/

Edited March 6, 2019 by elfenix

[VABuckeye 2472]

Chef shit going on in here.  Awesome stuff.

[Hank_Hill 18807]

I did Thomas Keller but way more simple than the one posted above. Rinse, pat completely dry. S&P inside and out. Truss. 425 for 1.5 hours then start checking color.

[pops 6985]

Chicken chili Verde from serious eats.

About the only thing I do different is I throw the peppers and tomatillos on a hot Komodo to get some char and a little smoke on them before putting them into the instant pot. Do the same with the chicken.

About as easy a meal as you can make. 

[Landomatic 3813]

Orecchiette with Pork Sausage and Broccoli

This one is just so damn easy and really really good...and I don't even like broccoli.  It's just one of those magical combinations of flavors that all come together perfectly for whatever reason.  Probably science or some shit?

Found some fresh orecchiette so I used that this time, but oddly, I found out I actually prefer the dry (boxed) orecchiette over the fresh which I wouldn't normally say.  Still damn good though.

Lots of variations to this, but here's what I do and it gets rave reviews every damn time.

Basic ingredients:  Orecchiette Pasta (one package), Italian Sausage (one pound), Broccoli (2 heads), Garlic (a few cloves), EVOO, Salt, Red Pepper Flakes, Parmigiano Reggiano

A few tablespoons of EVOO and start cooking that broccoli down until it starts to get a little wilty but keeps that bright green color.  I add a little salt here too.  Remember to turn your hood fan on because cooked broccoli fucking stinks.

Remove the broccoli and set it aside.  In the same pan, brown up some Italian sausage.  You can use just about anything here.  My local Italian market has ground hot or mild (I went with mild because my kid is a wimp when it comes to spicy).  You can also just remove the casing from some links and go that route.

Once that's good and brown, add back in the broccoli, a few cloves of thinly sliced (or minced) garlic and start mixing it up.  I would normally also add red pepper flakes at this point, but again, the kid.

Add cooked pasta.

Mix it all together with a scoop of the pasta water and a few tablespoons (half a cup or so) of parmigiano reggiano.

Serve and finish with a little more parmigiano reggiano (and I did the red pepper flakes at this point but it should have been in earlier).

[huge 3793]

Indeed.  I do something similar, simple and awesome. 

[Underdog 28637]

Choppin’ broccoli...  Dish looks great. 

[Dutch 4465]

I’d eat that. Lando’s bringing the heat.

[Anastasis 23469]

yeah, he's on a roll.

[Party_Taco 3729]

Carryover chops from the bourbon thread:

[VABuckeye 2472]

Yuuuuup!

[PantsTent 2002]

Continuing the bolognese train Lando started. I used pork and veal with pappardelle pasta.

[VABuckeye 2472]

With all respect to Lando the bolognese train started a long time ago in this thread.  

[PantsTent 2002]

With all respect to Lando the bolognese train started a long time ago in this thread.  

And that's fair

[huge 3793]

Not a great pic but this was with venison and pork last week.

Bologna talk not going away

[Jack Straw 2954]

St. Patrick's Day corned beef.   did a whole brisket for 6 days in a Guinness brine with homemade pickling spice.  ruebens and corned beef hash this week

[hopkinsnhorns 533]

I bought 2 corned beefs yesterday.  I'll cook one on Wednesday for some late corned beef and cabbage (w/ plenty of leftover for hash).  The other will get a dry rub and rest in the fridge for 1-2 days next week before I smoke it into a pastrami.  Homemade pastrami kicks all kinds of ass.

Edited March 18, 2019 by hopkinsnhorns

[Dutch 4465]

3 hours ago, Jack Straw said:

St. Patrick's Day corned beef.   did a whole brisket for 6 days in a Guinness brine with homemade pickling spice.  ruebens and corned beef hash this week

Yeah, it moved.  

That bread (and it goes without saying the corned beef, too) looks amazing; home made?

[Jack Straw 2954]

3 hours ago, Dutch said:

Yeah, it moved.  

That bread (and it goes without saying the corned beef, too) looks amazing; home made?

made soda bread and homemade mustard a couple years ago - this year, I got the bread and the mustard (whole grain with Irish stout) at CM.

**did the picture in my previous post disappear?  or is that just on my end?

 

[ERhine 1894]

Still there for me on tapa

[Dutch 4465]

Still there on PC, too...

[Landomatic 3813]

1 hour ago, Jack Straw said:

made soda bread and homemade mustard a couple years ago - this year, I got the bread and the mustard (whole grain with Irish stout) at CM.

**did the picture in my previous post disappear?  or is that just on my end?

 

I can't see it on my Mac and I never could see it

[elfenix 34241]

ibb is down, so no pics unless they're cached or you're on a different CDN.

Quote

Is ibb.co down?

It's not just you! ibb.co looks down from here.

 

[Landomatic 3813]

Spaghetti with Meat Sauce

Continuing this Italian kick I'm on, which probably won't end anytime soon.  According to my biggest critics, and by that I mean family, this is one of the best things I've ever made.

Ingredients: 1-2 carrots, 2-3 cloves garlic, a few sprigs thyme, a few sprigs basil, half an onion, 1 pound can of peeled tomatoes, EVOO, salt, one whole package of spaghetti pasta, and about half a package of whatever kind of ground meat you want - I went with turkey because it's really mild and I was going for a more light, fresh taste.

Little bit of prep work - grated carrots, chopped onion, thyme removed from stems (what a fucking beating - there has to be a better way than what I did), chopped basil and thinly sliced garlic (or minced - whatever you prefer).

Not pictured are the tomatoes after getting them all squished up with my hands.  I saw someone do it that way once rather than a food processor or mixer as it keeps the tomatoes a little more rustic feeling and allows you to control how big of chunks you want.

Start sweating the onions and carrots down in a few table spoons of EVOO.

Once it's looking pretty wilted, add ground meat.

Once your ground meat is about half way brown, add thyme, basil and garlic.

Get it all the way cooked to where it starts feeling like it's coming together as one cohesive concoction.

Add the canned tomatoes after squishing them up with your hands and a few tablespoons of salt and mix it all together.  It will be really saucy at this point.

Let it simmer for about 30 mins (good time to start your water boiling to cook your pasta).  It becomes much less saucy and the flavors really begin to build throughout this process.  This was almost like a paste once simmered down for 30 mins.

Add al dente pasta that you remove from salted water about a minute before the directions tell you to pull it.  Start mixing that together and if you need it a little more saucy, add a ladle or two of the pasta water.  It's magically just the right amount of starchy and salty.  I also add a few fresh leaves of basil and couple more splashes of raw EVOO to brighten it up a little at this point.

Find some big old Italian bowl that looks like it came from grandma (and that Surly is sure to bust your balls about) to serve it in.

Plate with some fresh grated parmigiano reggiano, which I now keep about a 1 pound block of on hand at all times because it takes just about everything to 11.  Enjoy.

[elfenix 34241]

for thyme you just pull the stems (from the growing end) through your pinched thumb and finger and the leaves come off. 

[ztejas 43449]

1 hour ago, Landomatic said:

Spaghetti with Meat Sauce

Continuing this Italian kick I'm on, which probably won't end anytime soon.  According to my biggest critics, and by that I mean family, this is one of the best things I've ever made.

Ingredients: 1-2 carrots, 2-3 cloves garlic, a few sprigs thyme, a few sprigs basil, half an onion, 1 pound can of peeled tomatoes, EVOO, salt, one whole package of spaghetti pasta, and about half a package of whatever kind of ground meat you want - I went with turkey because it's really mild and I was going for a more light, fresh taste.

Little bit of prep work - grated carrots, chopped onion, thyme removed from stems (what a fucking beating - there has to be a better way than what I did), chopped basil and thinly sliced garlic (or minced - whatever you prefer).

Not pictured are the tomatoes after getting them all squished up with my hands.  I saw someone do it that way once rather than a food processor or mixer as it keeps the tomatoes a little more rustic feeling and allows you to control how big of chunks you want.

Start sweating the onions and carrots down in a few table spoons of EVOO.

Once it's looking pretty wilted, add ground meat.

Once your ground meat is about half way brown, add thyme, basil and garlic.

Get it all the way cooked to where it starts feeling like it's coming together as one cohesive concoction.

Add the canned tomatoes after squishing them up with your hands and a few tablespoons of salt and mix it all together.  It will be really saucy at this point.

Let it simmer for about 30 mins (good time to start your water boiling to cook your pasta).  It becomes much less saucy and the flavors really begin to build throughout this process.  This was almost like a paste once simmered down for 30 mins.

Add al dente pasta that you remove from salted water about a minute before the directions tell you to pull it.  Start mixing that together and if you need it a little more saucy, add a ladle or two of the pasta water.  It's magically just the right amount of starchy and salty.  I also add a few fresh leaves of basil and couple more splashes of raw EVOO to brighten it up a little at this point.

Find some big old Italian bowl that looks like it came from grandma (and that Surly is sure to bust your balls about) to serve it in.

Plate with some fresh grated parmigiano reggiano, which I now keep about a 1 pound block of on hand at all times because it takes just about everything to 11.  Enjoy.

Let me know if you ever make too much and need help eating

[PantsTent 2002]

Your grandma only gave you one bowl?

 

[VABuckeye 2472]

I can help with the Italian bowls.  Shipped several back from Italy last trip.

We get ours here.  Ceramiche rampini

[ztejas 43449]

12 minutes ago, VABuckeye said:

I can help with the Italian bowls.  Shipped several back from Italy last trip.

We get ours here.  Ceramiche rampini

What interesting china... why it looks like young men playing leapfrog!

[VABuckeye 2472]

I must have missed that one.  We purchased the traditional Tuscan scene pattern.  I know, boring but we like it.  It under the plates tab.

It's ceramic so technically, it's not "china".

Edited March 19, 2019 by VABuckeye

[Fudge Nuggets 19190]

4 hours ago, Landomatic said:

Spaghetti with Meat Sauce

Continuing this Italian kick I'm on, which probably won't end anytime soon.  According to my biggest critics, and by that I mean family, this is one of the best things I've ever made.

Ingredients: 1-2 carrots, 2-3 cloves garlic, a few sprigs thyme, a few sprigs basil, half an onion, 1 pound can of peeled tomatoes, EVOO, salt, one whole package of spaghetti pasta, and about half a package of whatever kind of ground meat you want - I went with turkey because it's really mild and I was going for a more light, fresh taste.

Little bit of prep work - grated carrots, chopped onion, thyme removed from stems (what a fucking beating - there has to be a better way than what I did), chopped basil and thinly sliced garlic (or minced - whatever you prefer).

Not pictured are the tomatoes after getting them all squished up with my hands.  I saw someone do it that way once rather than a food processor or mixer as it keeps the tomatoes a little more rustic feeling and allows you to control how big of chunks you want.

Start sweating the onions and carrots down in a few table spoons of EVOO.

Once it's looking pretty wilted, add ground meat.

Once your ground meat is about half way brown, add thyme, basil and garlic.

Get it all the way cooked to where it starts feeling like it's coming together as one cohesive concoction.

Add the canned tomatoes after squishing them up with your hands and a few tablespoons of salt and mix it all together.  It will be really saucy at this point.

Let it simmer for about 30 mins (good time to start your water boiling to cook your pasta).  It becomes much less saucy and the flavors really begin to build throughout this process.  This was almost like a paste once simmered down for 30 mins.

Add al dente pasta that you remove from salted water about a minute before the directions tell you to pull it.  Start mixing that together and if you need it a little more saucy, add a ladle or two of the pasta water.  It's magically just the right amount of starchy and salty.  I also add a few fresh leaves of basil and couple more splashes of raw EVOO to brighten it up a little at this point.

Find some big old Italian bowl that looks like it came from grandma (and that Surly is sure to bust your balls about) to serve it in.

Plate with some fresh grated parmigiano reggiano, which I now keep about a 1 pound block of on hand at all times because it takes just about everything to 11.  Enjoy.

That looks awesome as hell, but go ahead and splurge on some real wine glasses some day.

[Landomatic 3813]

3 hours ago, elfenix said:

for thyme you just pull the stems (from the growing end) through your pinched thumb and finger and the leaves come off. 

Yeah, I tried that and this batch didn't do it.  I'm guessing a little too dry or ripe or old or some shit.

[Landomatic 3813]

3 hours ago, PantsTent said:

Your grandma only gave you one bowl?

 

Neah, I got a whole set but they're all big serving bowls.  The white one is the smaller individual bowls I served it into.  Picture is deceiving...the Italian one probably holds 6-8 servings.  The white one holds one. 

[Landomatic 3813]

2 hours ago, VABuckeye said:

I can help with the Italian bowls.  Shipped several back from Italy last trip.

We get ours here.  Ceramiche rampini

Looks like nice shit...I'll check it out.  I obviously need some nice individual pieces.

[Landomatic 3813]

47 minutes ago, Fudge Nuggets said:

That looks awesome as hell, but go ahead and splurge on some real wine glasses some day.

Do you even Riedel stemless bro?

[SurlyBDR 22791]

54 minutes ago, Landomatic said:

Yeah, I tried that and this batch didn't do it.  I'm guessing a little too dry or ripe or old or some shit.

[VABuckeye 2472]

I just pull them off against the grain with my fingers.  It works good where the stem is thicker but not so good where it isn't.

[Anastasis 23469]

Old man made some paella last night. 

 

[CooterBrown 18012]

for thyme you just pull the stems (from the growing end) through your pinched thumb and finger and the leaves come off. 

Just tie up the stems with some string and drop it in the sauce. When done cooking you can discard the stems.

[Braff Zacklin 13573]

Who's got thyme for that?

 

 

(Apologies. Will show myself out.)