Shit I've Cooked Lately

[mchookem 16322]

i did not know that...like i said, too much science lol 😜 thanks!

[El Compadre 766]

So i just picked up a couple red snappers, some jumbo shrimp, a couple prawns and some oysters. I would like to make everything on the grill but am open to any other methods. Do y'all have any recipes you'd recommend or share? I know with a couple of pounds of the shrimp I'm doing the sea island charbroiled shrimp. Any other suggestions would be appreciated

[Hook1997 5351]

24 minutes ago, LarTXHorn said:

So i just picked up a couple red snappers, some jumbo shrimp, a couple prawns and some oysters. I would like to make everything on the grill but am open to any other methods. Do y'all have any recipes you'd recommend or share? I know with a couple of pounds of the shrimp I'm doing the sea island charbroiled shrimp. Any other suggestions would be appreciated

The Oysters just a couple sticks of melted butter, lemon juice, little wine vinegar, garlic and shallots on the half shell you can’t go wrong.

[Etexhorn13 3045]

Decided I wanted to smoke some turkey breasts. Used the Franklin recipe with the butter in the foil etc. Turned out really well.

[Hornbeliever 712]

One of my favorite plates ever is/was the goat dumplings at Underbelly.  For Christmas, I got Cook Like A Local, Chris shepherd's book.  Tried out the recipe he published.....on point. I was very pleasantly surprised.  Required me going to hole in the wall store for fresh Korean Rice Cakes and shit was still worth it.

[Jack Straw 2954]

tunisian chickpea soup

[Party_Taco 3723]

DUDE! The soup game in here has been strong af lately.

[Hook1997 5351]

Made Chicken Parmesan for the first time last night.  I used the recipe in the first pic but added some lemon pepper in the flower mix and smoked paprika to the bread crumbs, it turned out damn good.  Oh and of course extra garlic.

[South Austin 52454]

Carnitas, bitches.

[Tailgate 3021]

Carnitas, bitches.

That’s looks awesome. Can you post the recipe please?

[Tailgate 3021]

Mrs. Tailgate is out of town. Wanted something simple.

Homemade chicken tenders and fries. Likely eat cold leftovers at 2am or 7am.

[Landomatic 3813]

12 hours ago, South Austin said:

Carnitas, bitches.

That's great hot sauce ^

Does everyone know about that hot sauce or is it kind of unique?  First time I've ever seen it outside of my own kitchen before.  I learned of it when my grocery delivery got screwed up about 6 months ago and they brought me one bag from someone else's order.  That was in there, along with a milder Melinda's and I'll be damned if it's not my go-to just about every time now.

the carnitas look good too

[Kennythetiger 9376]

10 hours ago, Tailgate said:

That’s looks awesome. Can you post the recipe please?

Seconded. I use the homesick texan recipe and while the meat is very tender, it’s also pretty bland. Looks like you added some extra shit. 

[Errestaurants 2570]

Had a shrimp boil at the farm. 

 

 

[South Austin 52454]

14 hours ago, Tailgate said:

That’s looks awesome. Can you post the recipe please?

4 lb pork shoulder

3/4 cup fresh squeezed orange juice

2 limes juiced

3/4 - 1 cup Mexican Coke

1 large onion cut into wedges

8 cloves garlic smashed 

1 tbs oregano 

1 tbs cumin

2 bay leaves 

Salt & pepper

Throw it all in a Dutch oven at 300 degrees for 6 hours. Then shred the pork. Heat 1 tbs oil in a skillet over high heat, toss in the shredded pork for a quick sear, then ladle about 1/2 cup of the braising liquid and let it reduce by about half.

Super easy, super good. The Coke takes it to another level and adds a nice caramelization to the seared pork.

Also, the Dutch oven is a pretty large vessel for the amount of liquid, so I turned the pork shoulder about 3-4 times in the oven throughout the 6 hours to make sure the braising was evenly distributed. 

Edited January 31, 2021 by South Austin

[South Austin 52454]

3 hours ago, Landomatic said:

Does everyone know about that hot sauce or is it kind of unique?  First time I've ever seen it outside of my own kitchen before.  I learned of it when my grocery delivery got screwed up about 6 months ago and they brought me one bag from someone else's order.  That was in there, along with a milder Melinda's and I'll be damned if it's not my go-to just about every time now.

I got it yesterday for the first time. I think I could’ve gotten one step hotter. This was the Xxxtra Hot 3 out of 5 flame variety. 

[Anastasis 23463]

Coctel de Camarones. Forgot to mix the oysters in, so just put them on top. Some lump crab in there as well.

 

[ocugolf 1214]

Made Half Baked Harvest’s Beef Bourguigion recipe in the Instant Pot with some smoked Gouda mashed potatoes. Was damn good.

[South Austin 52454]

1 minute ago, ocugolf said:

Made Half Baked Harvest’s Beef Bourguigion recipe in the Instant Pot with some smoked Gouda mashed potatoes. Was damn good.

It looks fantastic!

[Kennythetiger 9376]

21 hours ago, South Austin said:

4 lb pork shoulder

3/4 cup fresh squeezed orange juice

2 limes juiced

3/4 - 1 cup Mexican Coke

1 large onion cut into wedges

8 cloves garlic smashed 

1 tbs oregano 

1 tbs cumin

2 bay leaves 

Salt & pepper

Throw it all in a Dutch oven at 300 degrees for 6 hours. Then shred the pork. Heat 1 tbs oil in a skillet over high heat, toss in the shredded pork for a quick sear, then ladle about 1/2 cup of the braising liquid and let it reduce by about half.

Super easy, super good. The Coke takes it to another level and adds a nice caramelization to the seared pork.

Also, the Dutch oven is a pretty large vessel for the amount of liquid, so I turned the pork shoulder about 3-4 times in the oven throughout the 6 hours to make sure the braising was evenly distributed. 

Thank you. 

[BearCountry11 1234]

Can’t get enough Picanha these days. Always delivers a perfect cook!





Sent from my iPhone using Tapatalk

[luke duke 6412]

Coctel de Camarones. Forgot to mix the oysters in, so just put them on top. Some lump crab in there as well.

Why are you shorting me one shrimp?

[Mo Horn 8831]

Sous vide a London Broil with a dry rub for 7 hours then on the grill for a minute and a half on each side. Spaghetti squash with onion, mushrooms, and Pecorino Romano. Rioja wine to drink. 

[Pato del Muerto 52485]

I’m half nervous posting this because of the method used, but it came out great so I’m sharing in case someone wants to     use it. I know pressure cooking isn’t novel. 
 

i found a pork shoulder in the deep freeze and have some brown sugar bbq sauce from Trader Joe’s that a friend brought up last summer. So I made pulled pork in the instant pot. 
 

Cubed the roast into 8 pieces, made a basic dry rub and then added a little sauce and some Apple cider vinegar and let that sit overnight. Next evening, I used the instant pot on sauté to sear the sides of the meat, deglazed the pot with some broth, then put in another cup of broth and a third cup of the apple cider vinegar. Set it for 50 minutes, then let sit  for 20 after that to cool and naturally depressurize.  It pulled apart nicely and had pretty good flavor for not being slow cooked like the carnitas above. 

so normal prep time for the meat, then around 10 minutes to sear the sides and 90 total minutes in the pressure cooker.  Doable as an after work meal if you don’t let a slow cooker or Dutch oven run while you are not there during the day. 
 

 

[NAVY 6740]

El Paso tacos 

[RMac5 1551]

Blue cheese and apricot scones. Thought they tasted great, recipe called for walnuts but I used pecans.

[BHMCruiser 1813]

wtf

[Jack Straw 2954]

On 2/7/2021 at 2:43 PM, NAVY said:

El Paso tacos 

please explain 

[Incredulity 11654]

First you make a roux...then get on I-10 and head west.

[South Austin 52454]

1 hour ago, Incredulity said:

First you make a roux...then get on I-10 and head west.

[NAVY 6740]

20 hours ago, Jack Straw said:

please explain 

I call them El Paso because that's where my mom learned the technique. After the roux... mix browned ground beef, diced onions, jalapeños, hatch, tomatoes and grated cheddar in bowl. That's your filling. Let it sit awhile. Next you're going to spoon a couple oz of the filling into a yellow corn tortilla. Fry it in veg oil about 2-3 minutes per side.  

Frying does great things. The flavors permeate the tortillas, the peppers and onions get sweet while retaining their base and the cheese holds everything together. So damn good. I like to blast them with tobacco sauce to counter the sweet. My grandmother, who learned the technique from my mom, used shredded leftover pot roast for the meat. So fucking good. 

I've only been to two restaurants that have something similar: Nuevo Leon (closed) and Matt's. Matt's menu calls them Old Fashioned Tacos.

I've been making big batches of these since I was a teenager and my friends start drooling when I mention taco day coming up. 

Edited February 9, 2021 by NAVY

[Zepol87 9185]

^^^Tacos dorados are what you look for in most mexican restaurants for that style as well. My grandma made them that way all the time 

[shadow_operative2.0 15950]

7 minutes ago, NAVY said:

So damn good. I like to blast them with tobacco sauce to counter the sweet.

Hold the Copenhagen, bro. 

[NAVY 6740]

26 minutes ago, Zepol87 said:

^^^Tacos dorados are what you look for in most mexican restaurants for that style as well. My grandma made them that way all the time 

Thanks a ton. I've wondered if there was a proper noun for them. dorados. cool 

[Incredulity 11654]

That’s the way my grandma and mom always made tacos growing up.  My first taco dinner at a friends house was a big old WTF.

[Jack Straw 2954]

1 hour ago, Zepol87 said:

^^^Tacos dorados are what you look for in most mexican restaurants for that style as well. My grandma made them that way all the time 

good info / pos rep for you both - have had tacos dorados at restaurants before - good stuff.   the homemade version navy describes sounds amazing 

[Zepol87 9185]

47 minutes ago, NAVY said:

Thanks a ton. I've wondered if there was a proper noun for them. dorados. cool 

No problem. They are my favorite to make at home but my girlfriend likes them just heated up in oil a tiny bit not fried  so we do half and half. Those look badass btw

[hornbri 1396]

I have also seen them made where you dont brown the meat first and just scoop the raw meat/onion/peppers in and fry like that. A little easier and still super tasty. 

[NateHitch 1282]

I have also seen them made where you dont brown the meat first and just scoop the raw meat/onion/peppers in and fry like that. A little easier and still super tasty. 

I've only made them a few times but that's the way I made them. Either way they'll be amazing

[lemonlime 5503]

Georgian (the country) chicken soup.

[The Other White Meat 39]

On 1/31/2021 at 8:16 AM, South Austin said:

4 lb pork shoulder

3/4 cup fresh squeezed orange juice

2 limes juiced

3/4 - 1 cup Mexican Coke

1 large onion cut into wedges

8 cloves garlic smashed 

1 tbs oregano 

1 tbs cumin

2 bay leaves 

Salt & pepper

Throw it all in a Dutch oven at 300 degrees for 6 hours. Then shred the pork. Heat 1 tbs oil in a skillet over high heat, toss in the shredded pork for a quick sear, then ladle about 1/2 cup of the braising liquid and let it reduce by about half.

Super easy, super good. The Coke takes it to another level and adds a nice caramelization to the seared pork.

Also, the Dutch oven is a pretty large vessel for the amount of liquid, so I turned the pork shoulder about 3-4 times in the oven throughout the 6 hours to make sure the braising was evenly distributed. 

Covered or uncovered for 6 hours?

[Dr Fear 1268]

Covered or uncovered for 6 hours?

If it's a braise then it is covered.

[South Austin 52454]

6 hours ago, The Other White Meat said:

Covered or uncovered for 6 hours?

Covered.

[Cheeseweasel 26438]

14 hours ago, Incredulity said:

My first taco dinner at a friends house was a big old WTF.

[Jameslaw121 4448]

9 hours ago, Cheeseweasel said:

Funny. I bought some of that a few weeks ago. I've been getting random food from my childhood and making it with my 7 year old boy. He liked the spam. Not so much with the Hamburger helpers.

 

But these tacos really weren't that bad. Probably not something I'm buying on purpose again, but for what they were it was a decent dinner

[Kennythetiger 9376]

On 2/9/2021 at 5:21 PM, NAVY said:

Thanks a ton. I've wondered if there was a proper noun for them. dorados. cool 

*adjective

[Reynolds Woodcock 4739]

On 12/13/2020 at 9:04 AM, South Austin said:

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.

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.

 

On 12/13/2020 at 9:04 AM, South Austin said:

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.

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.

IYKYK. Tomorrow night it’s on.

 

[horn4life 3759]

On 2/9/2021 at 4:46 PM, NAVY said:

I call them El Paso because that's where my mom learned the technique. After the roux... mix browned ground beef, diced onions, jalapeños, hatch, tomatoes and grated cheddar in bowl. That's your filling. Let it sit awhile. Next you're going to spoon a couple oz of the filling into a yellow corn tortilla. Fry it in veg oil about 2-3 minutes per side.  

Frying does great things. The flavors permeate the tortillas, the peppers and onions get sweet while retaining their base and the cheese holds everything together. So damn good. I like to blast them with tobacco sauce to counter the sweet. My grandmother, who learned the technique from my mom, used shredded leftover pot roast for the meat. So fucking good. 

I've only been to two restaurants that have something similar: Nuevo Leon (closed) and Matt's. Matt's menu calls them Old Fashioned Tacos.

I've been making big batches of these since I was a teenager and my friends start drooling when I mention taco day coming up. 

Damn do miss Neuvo Leon.  I was a serious happy hour party machine back in the day and I brought them in some serious business to their little place on 7th street.  It became our new place after La Tapatia closed, and we ate at most every East side Mex place until we settled on Nuevo.  Rachel and Dan bootstrapped it, and as is always the case they set the hook with the Margarita.  Gloria one of the waitresses was the first person outside of my wife and I that knew my wife was Pregnant.  Just by the order of her Ice tea.  I always liked the fact that they put in parenthesis (allow 15 minutes) letting you know it was all from scratch.  

I made it my tradition to go there after Football games and spontaneously stand up and start singing the Eyes of Texas. Always fun to have so many other always join in!!!

I was pretty close with the family over time, trying to help them grow by putting a lot of my friends in their seats, and some business savvy.  The place on 7th was so small that I explained to Rachel that the one thing they REALLY needed to do, was get a Margarita in folks hands if they were waiting.  I pointed out at the folks seated at the tables, more than half were sitting there with food eaten simply taking space getting that second margarita.  Get the first drink in their hands and those tables turn a LOT faster, giving you a lot more services per sitting.  I was glad Rachel made bank on the property, but damn I miss the hell out of that place and the people.  

thanks for bringing back the quick memory NAVY

[horn4life 3759]

On 2/7/2021 at 2:43 PM, NAVY said:

El Paso tacos 

yep... reminds me of Nuevo Leon.. 😪😪😪

[Reynolds Woodcock 4739]

On 2/12/2021 at 7:53 PM, Reynolds Woodcock said:

 

IYKYK. Tomorrow night it’s on.

 

It was a good night