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Posted
On 7/16/2020 at 11:42 PM, Etexhorn13 said:

Cross posting, but first go on my vision kamado grill with a pork tenderloin. Would’ve loved a chipotle lingonberry sauce or something but it stood on its own just fine. Will have to plan ahead and make a nice sauce next time. 

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Get this stuff:

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Posted
On 7/16/2020 at 11:42 PM, Etexhorn13 said:

Cross posting, but first go on my vision kamado grill with a pork tenderloin. Would’ve loved a chipotle lingonberry sauce or something but it stood on its own just fine. Will have to plan ahead and make a nice sauce next time. 

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@Etexhorn13    If you have balsamic vinegar and some cherry/raspberry jam in your pantry, throw some thinly sliced red onions in pan with hot oil and cook until translucent. Add a little stock and balsamic vinegar and cherry jam, then reduce and finish with a pat of butter. My favorite sauce for pork. 

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Posted
On 7/20/2020 at 3:55 PM, Gourmand said:

@Etexhorn13    If you have balsamic vinegar and some cherry/raspberry jam in your pantry, throw some thinly sliced red onions in pan with hot oil and cook until translucent. Add a little stock and balsamic vinegar and cherry jam, then reduce and finish with a pat of butter. My favorite sauce for pork. 

Yep. We got something similar to that months ago from hello fresh now for pork balsamic and fig/rasperry is our go to. 

Posted
23 hours ago, Gourmand said:

I will try next time to get a not at all sneaky pic of the wife's milkers but for now here's a fuckin bowl of coconut curry lentils with chicken, carrots, and red bell pepper.4abf19701986648d8cb6864bb6f32211.jpg

Sent from my Pixel 3a using Tapatalk
 

Recipe please 

Posted

just completed assembling this smoked chicken, shrimp & sausage gumbo.  Will let it slowly cool down overnight on the stove, then into the fridge for tomorrow's dinner.

I'll add a pic of the final product later.

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Posted

Jambalaya for a hurricane-ish Saturday night.

Smoked a few chicken thighs this week on the egg, after cooking some burgers. The smoked chicken is really key.

Sautéing the chicken and some Best Stop andouille:

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Posted

Made some Vietnamese ribs. Marinated overnight in mixture of soy sauce, fish sauce, five spice, garlic, lemongrass, shallots, sambal, and ginger. Brushed them the last half hour or so with mixture of honey, fish sauce, and water.

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Posted
37 minutes ago, HenryJames said:

Made some Vietnamese ribs. Marinated overnight in mixture of soy sauce, fish sauce, five spice, garlic, lemongrass, shallots, sambal, and ginger. Brushed them the last half hour or so with mixture of honey, fish sauce, and water.

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I would like that recipe if you used one.

Posted
11 hours ago, Jack Straw said:

I would like that recipe if you used one.

Marinade enough for two racks:

2 medium shallots, finely chopped
2 tablespoons finely chopped lemongrass 2 tablespoons soy sauce
1 tablespoon fish sauce 
1 tablespoon sambal
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons five-spice powder
4-5 garlic cloves minced
2 tablespoons grated ginger

Smoke for two hours at 250 than another hour at 300. Final hour baste every 10 minutes or so with a mixture of 2:1 honey to water with a splash of fish sauce.

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Posted

No cooked but canned.  Have a nice sized fig tree in our back yard.  Usually the birds/squirrels get them, or they never really ripen because of the heat.  This year, being stuck at home with the rona, I've had plenty of time to keep it watered and my two watch dogs have been keeping the squirrels away, so I've had a banner crop this year.  This is about 6 pounds worth, I've got another 2 pounds in the freezer and easily another 2 pounds or so that still need to ripen a little more.  Never tried making fig preserves before, again, plenty of time, so what the hell.  Turned out pretty well, a little sweeter than I wanted, will dial back the sugar next time.

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Posted

We have a giant fucking fig tree in our yard so we make preserves every year. Sugar acts as a preservative, but you can use less sugar if you want to have some in the fridge for just a few months instead of canned. I actually like the less sugar version.

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Posted (edited)
11 minutes ago, TxTower said:

That looks outstanding. Hope you had a good red with it.

kongsgaard cab.  maybe a bit young (2013), but I am plowing through the wine cooler right now with no real sense. aerated and decanted.

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Edited by Anastasis
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Posted

Not fancy but I do this once a week on a cast iron pizza pan...marinated chicken, onions, poblanos, mushrooms, tomatoes, and squash, all covered in Monterey Jack. Serve with tortillas and avocados. It’s probably our favorite meal.

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Posted
On 7/26/2020 at 8:48 AM, HenryJames said:

Marinade enough for two racks:

2 medium shallots, finely chopped
2 tablespoons finely chopped lemongrass 2 tablespoons soy sauce
1 tablespoon fish sauce 
1 tablespoon sambal
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons five-spice powder
4-5 garlic cloves minced
2 tablespoons grated ginger

Smoke for two hours at 250 than another hour at 300. Final hour baste every 10 minutes or so with a mixture of 2:1 honey to water with a splash of fish sauce.

Smoked over apple? Cherry? That seems to be the internet consensus 

Posted
On 7/27/2020 at 6:49 PM, Party_Taco said:

Tonight we have an extra savory “patty melt” with guacamole, honey hatch bacon and seaside cheddar, framed up with some kimchi fries and crispy brussels.

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That looks great but we need to talk about the choice of bread here. I could never let that multigrain shit touch a patty melt. 

Posted
17 minutes ago, ztejas said:

That looks great but we need to talk about the choice of bread here. I could never let that multigrain shit touch a patty melt. 

I’m just going to venture a guess that the answer to this quandary is pussy.

Posted
12 minutes ago, Horn Draoi said:

The “patty melt” is essentially rendering me speechless; you’ve changed my. Plans for the whole day.........

I read this in Christopher Walken's voice.

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