Shit I've Cooked Lately

[South Austin 52458]

12 hours ago, Reynolds Woodcock said:

Hell yeah. I’ve posted coq a number of times on this thread, but have never tried the blanc version. On my list.

First time making it with white, and I read that it’s the more common style of coq au vin made in France. Americans know the dish as red-based because that’s what Julia Child’s introduced when she made French cooking popular in the U.S.

12 hours ago, Reynolds Woodcock said:

I was feeling old as dirt on my 33rd bday, so decided to kill a baby wine, make some beef Wellington, and throw on The Searchers.

1. Happy Birthday, but I just turned 46 on Thursday, so GTFO with feeling old you whipper snapper.

2. The Wellington looks fantastic, and bravo with the Barolo. One of my favorite vacations ever (even though it involved my ex-wife) was staying three days in the town of Barolo. I love that wine.

[Mo Horn 8831]

https://www.homesicktexan.com/2014/11/texas-turkey-chili.html

Made this last night. It was quite tasty. 

 

[pops 6981]

17 hours ago, South Austin said:

Coq au Riesling

Start with rendering chopped bacon and chicken skins and then add the mirepoix. Add the wine and herbs, throw in the chicken pieces and simmer a while. Set the chicken aside when cooked, strain the liquid, sauté mushrooms in some leftover bacon fat, thrown the liquid back into the pot, add creme fraiche, and toss the chicken back in. Serve with mashed potatoes. Get laid.

Nice. Made it with reisling for the first time a couple weeks ago. Actually prefer it to the red. 

[South Austin 52458]

4 minutes ago, pops said:

Nice. Made it with reisling for the first time a couple weeks ago. Actually prefer it to the red. 

If you haven’t tried it, take the skins off the chicken and render them with the bacon. They add a lot of flavor to the sauce.

[elfenix 34227]

take skin off and make chicken cracklins is what you should do almost every time you're cooking chicken with a wet method

[Anastasis 23464]

page 58 came hard to the paint. 

[After irth 1243]

21 hours ago, South Austin said:

Coq au Riesling

Start with rendering chopped bacon and chicken skins and then add the mirepoix. Add the wine and herbs, throw in the chicken pieces and simmer a while. Set the chicken aside when cooked, strain the liquid, sauté mushrooms in some leftover bacon fat, thrown the liquid back into the pot, add creme fraiche, and toss the chicken back in. Serve with mashed potatoes. Get laid.

You magnificent bastard!  Thanks so much for sharing your method.  Looks sensational!  

I hope you got extra-super-duper laid.

[South Austin 52458]

Garlic butter creamed spinach salmon. Credit to some poster a while back who shared this recipe.

[PantsTent 2002]

Homesick Texan Fideo Loco

[Bogeywon 2519]

Not sure if I posted this or not 

[Anastasis 23464]

1 hour ago, South Austin said:

Garlic butter creamed spinach salmon. Credit to some poster a while back who shared this recipe.

That’s a new one. Looks yummy. 

[Anastasis 23464]

23 minutes ago, PantsTent said:

Homesick Texan Fideo Loco

What am I looking at?

[BearCountry11 1234]

Tried out some smoked then flash-fried wings tonight - might have found my new favorite way to do wings. We almost always fry them since I need a little crunch in my buffalo wings. Got this idea from Stiles Switch BBQ - unbelievable. All the smoky flavors you want and a nice, crispy exterior. Tossed in a little buffalo sauce (unnecessary) and devoured by the wife and I.









Sent from my iPhone using Tapatalk

[PantsTent 2002]

What am I looking at?

Fideo using recipe from homesick Texan. Thought that was clear.

I’m very white so don’t know about authentic but it was damn good.

[Zepol87 9185]

3 hours ago, PantsTent said:

Homesick Texan Fideo Loco

My favorite childhood meal. Hell yea

[Anastasis 23464]

17 minutes ago, Zepol87 said:

My favorite childhood meal. Hell yea

help a gringo out.  this is basically a wet chili with beans and spaghetti? 

[shadow_operative2.0 15950]

More or less. The recipe link has a good summary. 

https://www.homesicktexan.com/2020/01/fideo-loco.html

[MirrOlure 14760]

Came across a smoked spicy sweet snack mix recipe that includes a Cholula Caremark:




Really turned out good. It all clumps together like a brittle and you break it into pieces after it cools

[PantsTent 2002]

Came across a smoked spicy sweet snack mix recipe that includes a Cholula Caremark:




Really turned out good. It all clumps together like a brittle and you break it into pieces after it cools

I’m drinking a beer kind of wishing I had some smoked Chex mix right now.

[Baboontyme 2809]

My mom taught me her mom's apple pie recipe a few years ago. I've been experimenting and tweaking. I made a blueberry for X-mas eve at my inlaws and it was my best work to date, both visually and on the taste buds. 

\

[dcbc 14465]

Christmas Eve dinner.

[Etexhorn13 3045]

It was gone before I could get a pic of the full plate, but since my wife and I couldn’t go to my parents’ this year we decided to do an herb crusted standing rib roast with baby potatoes and asparagus. This is helping make up for having to miss out on family. 

[Reynolds Woodcock 4739]

11 hours ago, Etexhorn13 said:

It was gone before I could get a pic of the full plate, but since my wife and I couldn’t go to my parents’ this year we decided to do an herb crusted standing rib roast with baby potatoes and asparagus. This is helping make up for having to miss out on family. 

Heh, great minds

 

[texashorne 1177]

On 11/14/2020 at 12:56 PM, pops said:

Super easy. 

Dice an onion and sautee over medium heat in a big pot or Dutch oven. 

Add a jalapeño or 2...or whatever pepper you want depending on spice level. 

3 minced cloves of garlic into the pan for just a bit along with a T of ground cumin and T of chili powder. 

Let that shit get fragrant for maybe a minute then add big can of whole peeled tomatoes. Can of sweet corn (fresh cut off the cob if you can get it)  and can of black beans (both rinsed) and 3 cups of chicken stock. Salt and pepper. 

I also add in half a lime and a handful of chopped up cilantro stems. 

Now you can either take the easy delicious route or the long route that just won't taste as good. 

I grab a rotisserie chicken from the store, shred the breasts and thighs and throw them in the pot, bring everything to a boil then simmer for maybe 30 minutes while I break up the whole tomatoes as they cook. 

If you used raw chicken i guess let it go until it is cooked enough to shred. 

Garnish with cilantro. Sour cream, avocado and tortilla strips. Add hot sauce as desired. I served it with a couple of street taco sized tortillas for dipping. 

Using the rotisserie chicken and this can easily be done in 45 minutes and tastes like you spent hours. 

Sounds great.. have you ever tried making stock with the rotisserie chicken bones? That might take this to the next level

[Party_Taco 3723]

The wives (no pics) get credit for these gems from last night - How am I already hungry again?!

[Neonmoon 38129]

I’m want to kidnap your wife 

[horn4life 3759]

One of the things that has brought me some small joy over this time of covid is bringing my in-laws breakfast.  Usually it was just breakfast tacos, with occasionally some homemade salsa to accompany.  But somewhere along the line I saw some foodie restaurant show where some BBQ place (near Dallas?) was taking yesterdays cue and stuffing into rolled our store bought biscuits adding in some cheese, and it looked simple and sort of fun.  So I did some with some pulled pork, with the biscuits but they were pretty heavy and I switched over to croissants.  So I've farting around with different variations with a lot of ham and cheese, where I cook down the ham cubes to eliminate the liquid.  We got some new super non-stick pans where I can barely cook an egg to get some form and use it as a stuffing as well.  I also found NEW (or new to me) croissant roll sheets at Randall's a couple days ago that makes this process pretty damn quick. 

One thing you need to do is put a little egg wash on the edges to seal the goo in, and use the remaining egg wash to coat the top to get a nice golden brown.  If you want to do any sort of embellishment, get a plate and toss it in the freezer before you get started.  Then take and roll out the curliest inside dough in the package and press it flat to the cold plate and put back in the freezer.  By the time you are done with making the pockets that dough will be hard and easy to cut with a knife.  I sort of stretched out the trees to get a little separation.  ALSO- I started using saran wrap over the granite for easy cleanup.  Now I also put some smaller pieces over that to help roll the sticky dough.  Sort of like a sushi place, if that makes sense.

Anyhow something fun and easy to do if you have folks around wanting something different for breakfast.Fun for Kids especially, but just damn good breakfast fare. Here are the one's I made yesterday for the in-laws, for our socially distanced pop by.

 

Edited December 25, 2020 by horn4life

[Hpara759 1778]

I posted this on Pellet grill thread....so I'll post here also

prime rib roast along with wild rice, asparagus spears wrapped in bacon, and mushrooms sautéed in butter and red wine........it did not sux

[Mo Horn 8831]

Beef Wellington, Yorkshire Pudding, mashed potatoes (we call them cardiac mashed potatoes), brussels sprouts and arugula salad.

 

 

[McCroskey 1504]

Brisket for Christmas dinner, cause Costco $2.99lb sale.

[beer 3220]

Any side dish love?  This is approximately 1 serving. 

 

[beer 3220]

When the plague has killed all the weak, we should all get together for a pot luck.  It will be 75 trays of brisket, 22 trays of steak, 6 cakes, 35 versions of mushrooms and bacon vs no bacon asparagus and 1 pulled pork - I'm guessing. 

 

Edit: and a bag of chex mix

Edited December 26, 2020 by beer

[South Austin 52458]

Braised veal linguine.

Start by making a purée of onion, carrot, garlic, parsley, tomatoes, and tomato paste.

Throw some panchetta in the pot, and take out when it starts to crisp. Season the veal shanks with salt and pepper, dredge in flour, and brown in the pot.

When the veal is browned, add the purée, red wine, and beef broth, and simmer that bitch for almost three hours.

Then debone the veal, toss it back in the pot, and add the linguine.

Get laid. (Sorry, no pics of last step.)

 

[CycleTex87 2967]

Breakfast?  Strong to very strong for morning after Christmas. 

[South Austin 52458]

Nah, last night. Was too drunk to post after dinner, but not too drunk to fuck.

[Kennythetiger 9376]

This time. 

[Hook1997 5351]

Christmas dinner, waygu steak was great.  Butternut squash soup came out damn good too.

[Party_Taco 3723]

^^^ That looks outstanding!

We went simple last night as it’s been a heavy week:

- Spatchcocked Chicken
- Roasted Carrots with Honey and Thai Basil
- Garlic Mashed (not pictured)

Shot is crap but the meal was clean and tasty.

[Hpara759 1778]

Double smoke ham glazed with raspberry peach chipotle sauce

[Brisketexan 105082]

Shot some ducks this morning. Daughter asked me to breast out one of the gadwall, so we could have it for dinner tonight. Ok then.

Kept the fatty skin on, scored it, then pan seared. Flipped in the pan, brushed with a maple glaze, finished it in the oven to medium rare.



And yes, it is accompanied by two of the duck hearts from the other ducks we got.

Sides are my mother’s “Christmas rice” - kind of a hybrid mushroom wild rice/dirty rice, and a mixed green salad with pear, Stilton, and almonds.

It slammed.

[Woland 732]

Chicken Tagine with Olives and Preserved Lemon

[CoachTex 2623]

pork butt. 8 hours in. 

[CoachTex 2623]

pork is pulled

[Party_Taco 3723]

Learned all about Tlacoyos today and I will certainly be making this again shortly:

[luke duke 6412]

Electric carving knife?

[luke duke 6412]

Homesick Texan Fideo Loco

Looks a bit too much like Ohio chili. Definitely no the way that my grandma made fideo.

[South Austin 52458]

5 minutes ago, luke duke said:

Electric carving knife?

That’s some CIA-level shit.

[Scooter Monzingo 820]

On 12/13/2020 at 10:01 PM, BearCountry11 said:

Tried out some smoked then flash-fried wings tonight - might have found my new favorite way to do wings. We almost always fry them since I need a little crunch in my buffalo wings. Got this idea from Stiles Switch BBQ - unbelievable. All the smoky flavors you want and a nice, crispy exterior. Tossed in a little buffalo sauce (unnecessary) and devoured by the wife and I.









Sent from my iPhone using Tapatalk

I too prefer the crunchy experience with wings. And those look fantastic!

[Balcones 317]

13 hours ago, CoachTex said:

pork is pulled

Underrated 

[Willfully Horn 8002]

We start the New Year with collards, black eyed peas, and cornbread. This year, out of a need to shake up the mojo, I’m smoking a turkey today, and will use leftover turkey to flavor the peas and greens.

I love eating that meal for breakfast, Jan 1st.