Shit I've Cooked Lately

[Etexhorn13 3045]

3 hours ago, billfromlaketravis said:

Can I get a Surly ruling on the most popular Christmas Main Entree? 

Turkey feels like a yankee thing, but is perfectly acceptable. 
 

Beef tenderloin feels like a Texas thing. 
 

Ham feels like a Southern thing, but I love it on Christmas. 
 

As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. 

My wife’s deceased grandfather loved thanksgiving pt. 2 on Christmas, but my family usually ate tenderloin or prime rib growing up. Seems like these days some sort of beef (usually tenderloin or prime rib) Is the main entree between our families, spanning both Texas and south Louisiana. 

Edited December 26, 2019 by Etexhorn13

[hopkinsnhorns 533]

My first ever prime rib cook. Followed Chef Johns recipe on a little over 5lb bone-in. Turned out pretty good, though I’d go a little more rare next time.





Made au jus from the drippings, served with sous vide glazed carrots, mashed potatoes, challah rolls, and side salad, with a nice cab.

Edited December 26, 2019 by hopkinsnhorns

[Dr Fear 1268]

On 12/23/2019 at 8:07 AM, Limp Brisket said:

Make your own blackening spice, you likely have the spices in your kitchen already.  Leave the salt out so you can lay the blackening seasoning to the fish and control the salt independently.

I will do this next time, got lazy and just did Tony's and the salt level was extreme.

[ChickenSandwich 9836]

21 hours ago, billfromlaketravis said:

Can I get a Surly ruling on the most popular Christmas Main Entree? 

Turkey feels like a yankee thing, but is perfectly acceptable. 
 

Beef tenderloin feels like a Texas thing. 
 

Ham feels like a Southern thing, but I love it on Christmas. 
 

As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. 

Fried Turkey and Ham from The Honey Baked Ham Company

[Errestaurants 2570]

Burgers on the Blackstone. Grilled onions and Hatch peppers. Lil bourbon and new Dewalt compound miter saw

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[Landomatic 3813]

On 12/25/2019 at 8:14 PM, billfromlaketravis said:

As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. 

Is that where all the fancy Jews go?

[Jack Straw 2954]

On 12/25/2019 at 8:14 PM, billfromlaketravis said:

Can I get a Surly ruling on the most popular Christmas Main Entree? 

Turkey feels like a yankee thing, but is perfectly acceptable. 
 

Beef tenderloin feels like a Texas thing. 
 

Ham feels like a Southern thing, but I love it on Christmas. 
 

As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. 

we did tenderloin and ham, although i was the only one who ate the ham - the only thing i really require for Christmas is a  Honeybaked ham so i can have mini ham sandwiches for several days while watching games, and the ham bone for the NYD black eyed peas.  

[BearCountry11 1234]

My attempt at Gaido’s Watkins Bisque. This was pretty spot on - adjusted a few things (didn’t strain - was already pretty smooth, added more white pepper, pinch of salt) but definitely had the flavor. My mom has brought up Gaido’s the other week and I’ve been craving it since. Really hit the spot.



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[Landomatic 3813]

[CTXMustang 518]

Grilled Oysters with a Cajun Garlic Butter Sauce

[Errestaurants 2570]

A little late posting. Had some tenderloin this past weekend. Made the hatch corn pudding recommended by another surly member on the Christmas thread.

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[irishtexan 11519]

Shitty picture. But made shakshuka for the first time today. I loved it. Wife thought it was just ok.

 

Thinking about doing a green version with green tomatoes and tomatillos, poblanos, Jalapeños, avocado, and potentially shaved Brussels sprouts.

 

[LW Goatman 1124]

That looks great, can you post your recipe?

[CooterBrown 18012]

I like to get some fresh lamb sausage and add it to the shakshuka. Remove from the casing, roll it in small flattened meatballs, cook through, and add to the sauce. Makes it much more hearty and usually turns the dish up for those folks who are on the fence about it.

[Anastasis 23469]

On 1/2/2020 at 1:20 AM, CenTXpony said:

Grilled Oysters with a Cajun Garlic Butter Sauce

hells yes. 

[RMac5 1551]

@Errestaurants that beef tender looks incredible, where did you get it?

care to share the green chile corn recipe?

[irishtexan 11519]

1 hour ago, LW Goatman said:

That looks great, can you post your recipe?

I used the NYT recipe because it didn't seem overly complicated. This adds feta, which isn't in every recipe. But basically you just slice an onion and a red bell pepper very thin and cook that way down on medium low heat till the veggies are super soft. Add some garlic, a teaspoon of paprika and a teaspoon of cumin, along with cayanne to your liking. Cook that down for a few minutes to get the seasoning going, then add a big ass can of organic tomatoes. I used whole fire roasted and broke them up with a spoon. Cook that shit down on medium for about 10-15 minutes, hollow out some holes for the eggs and crack the eggs on top. I put it in the oven for about 15 mins, but probably should have done about 12 mins because the yolks were a little firmer than I would have liked. But you can also leave on the stove top and cover with a lid. 

 

Here's the recipe:

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 1 large red bell pepper, seeded and thinly sliced
• 3 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ⅛ teaspoon cayenne, or to taste
• 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
• ¾ teaspoon salt, more as needed
• ¼ teaspoon black pepper, more as needed
• 5 ounces feta cheese, crumbled (about 1 1/4 cups)
• 6 large eggs
•  Chopped cilantro, for serving
•  Hot sauce, for serving

Add to Your Grocery List

 

PREPARATION

1. Heat oven to 375 degrees.
2. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
3. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

[heso 2794]

[RMac5 1551]

Heso that looks damn good too! I need to cook one soon, been a long time.

I need to stop in Restaurant Depot and see what they have available. 

[Errestaurants 2570]

On 1/4/2020 at 1:25 PM, RMac5 said:

@Errestaurants that beef tender looks incredible, where did you get it?

care to share the green chile corn recipe?

Got the tenderloin from Costco, they had them on sale before Christmas. 

recipe you asked for

https://www.homesicktexan.com/2015/08/green-chile-corn-pudding.html

[brown water 3777]

Venturing out from the steak thread (but not too far...)

Sous vide tomahawk pork chop  

[Anastasis 23469]

[billfromlaketravis 11476]

Two HEB USDA prime 14 day aged New York Strip Steaks, green bean casserole, and scalloped potatoes. 

@ me if you can do better for under $30.

[Landomatic 3813]

9 hours ago, billfromlaketravis said:

@ me if you can do better for under $30.

Pretty sure I can post a better picture for under $30.

[pops 6985]

13 hours ago, billfromlaketravis said:

Two HEB USDA prime 14 day aged New York Strip Steaks, green bean casserole, and scalloped potatoes. 

@ me if you can do better for under $30.

South Austin's mom. 

[Dutch 4465]

Beef bourguignon, Julia’s recipe. Served with dutch oven bread and Plugra butter. One of my very favorite meals. I usually make it once a year.

 

 

Letting everyone get to know each other while warming.

 

 

 

Plated. Tonight’s effort did not disappoint. Triple-sieving the sauce kicks it up a notch.

 

[Anastasis 23469]

Trout, smothered in a crawfish and crab cream sauce.

 

[Errestaurants 2570]

some really nice looking shit being posted Gentlemen. Keep up the good work. 

[Anastasis 23469]

2 hours ago, Dutch said:

Beef bourguignon, Julia’s recipe. Served with dutch oven bread and Plugra butter. One of my very favorite meals. I usually make it once a year.

 

 

Letting everyone get to know each other while warming.

 

 

 

Plated. Tonight’s effort did not disappoint. Triple-sieving the sauce kicks it up a notch.

 

I can almost taste a slice of that onion with some beef and noodle. Fuck. 

[Chewbacca 7777]

Our favorite pizza place got sold and went downhill after. This is my first shot at my favorite pizza they made. Solid 9/10.

[elfenix 34240]

what cheese is that?

[Chewbacca 7777]

2 hours ago, elfenix said:

what cheese is that?

It's garlic olive oil on the crust, then topped with some shredded mozzarella.  Then top the mozzarella with cream cheese dollops, bacon, red onion and fresh japs.  Fantastic.

[Anastasis 23469]

NCG food time.

[Tailgate 3021]

Been a while since I pulled out the wok. Craving some good Asian. The Pad Thai a few nights ago was on point...didn’t get pics but did tonight of some tasty sesame chicken.

[DCA_HORN 725]

Not the best picture I'll follow up with more but butternut squash and redfish red curry.

[jw4381 3073]

Breakfast Lasagna

[Paco 1934]

Craving some good Asian.

You and me both, amigo. You and me both.

[Anastasis 23469]

Roasted a couple birds these week. Which means chicken tortilla-less soup follows closely behind. 
 

 

 

[irishtexan 11519]

Smoked some beef cheeks and made tacos with avocado, cotija, some pickled radishes from our garden, smoked pineapple, onions, cilantro, and el gallo red jap salsa. Was good.

[RMac5 1551]

Those beef cheeks look great! I have only smoked beef cheeks one time and they took a shit ton of trimming, did you experience the same?

[irishtexan 11519]

Those beef cheeks look great! I have only smoked beef cheeks one time and they took a shit ton of trimming, did you experience the same?

My HEB sells them when they’re open. I end up trimming about 1/3 to 1/2 of the total weight. First time I made them I bought a 3lb package, went home and opened it and had to jump rig back in the car to go buy another package. But holy fuck they’re delicious. And they cook in about 4-5 hours. You can eat them like bbq or throw them I tacos. Whatever. They’re awesome. So I guess they will cost $7/lb soon.

[hopkinsnhorns 533]

Tried my hand at jambalaya for the first time. Watched an old Paul Prudhomme video and tried to follow his method. Tasso, abdouille, and chicken thighs. Fucking delicious.

[huge 3793]

Jambalaya is one of the easiest things to make BADASS in my experience.

The first time I made it, home run.  I would crush that.

[Cheeseweasel 26438]

21 minutes ago, huge said:

Jambalaya is one of the easiest things to make BADASS in my experience.

The first time I made it, home run.  I would crush that.

Depends how you make it. Rice can be tricky if done wrong. Ditto a decent roux. 

[huge 3793]

7 minutes ago, Cheeseweasel said:

Depends how you make it. Rice can be tricky if done wrong. Ditto a decent roux. 

Personally I think rice is a lot easier than roux.  But I am not here to argue.  Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi.

[Cheeseweasel 26438]

1 minute ago, huge said:

Personally I think rice is a lot easier than roux.  But I am not here to argue.  Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi.

The best way I've ever cooked gnocchi is pan fried with olive oil & fresh basil. Add grated parm on the plate. No need for a heavy sauce. 

[Landomatic 3813]

4 minutes ago, Cheeseweasel said:

The best way I've ever cooked gnocchi is pan fried with olive oil & fresh basil. Add grated parm on the plate. No need for a heavy sauce. 

This is correct.  Light and fresh

[huge 3793]

5 minutes ago, Landomatic said:

This is correct.  Light and fresh

Ok I think I will do a little pesto with basil/parm

[SydneyCarton 48103]

10 minutes ago, huge said:

Personally I think rice is a lot easier than roux.  But I am not here to argue.  Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi.

She bought the new Kale gnocchi, didn't she?

[huge 3793]

6 minutes ago, SydneyCarton said:

She bought the new Kale gnocchi, didn't she?

I didn't look too closely.  All I know is that it is shrink-wrapped and I could kill her with it if I hit her in the back of the head just right.

 

 

wait