Shit I've Cooked Lately

[Errestaurants 2570]

Rabbit and Chicken Jambalaya

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[SmokeyTheBear 5562]

Happy chicken wing day!

 

 

[Brisketexan 105045]

Was feeling German-ish (daughter just got back from a month over there). Had some nieces over, made dinner for all.



Schweinebraten, rubbed with coarse mustard and a bunch of spices (think ground caraway and celery seed, on top of the usual stuff). Browned them slow cooked with carrots and onions, which made for a great gravy.

German style cabbage, sautéed with butter, onions, and garlic. Seasoned with salt, pepper, and caraway seeds. Simmered with a bit of chicken stock and cider vinegar.

Noodles, not german, but Czech, picked em up at Vincek’s in East Bernard. Tossed with butter, salt, and fried onions.

It was all really freaking good.

Not pictured: a Texas German treat, peach cobbler made with fresh Fredericksburg peaches from the farmers market.

[Irwin F Fletcher 3550]

Seafood paella for dinner tonight. Paired it with a nice Spanish red wine.

[Jack Straw 2954]

cajun white beans with andouille, smoked sausage, and ham 

[ERhine 1894]

I love me some butter beans and rice with andouille.

[Big_kat 334]

Grill fried chicken wings

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[Lhorn 4908]

Top notch page so far.

[Sheep Have Wool 1053]

It's been a bit since I've posted anything here, but this was a really solid summer meal. Halibut ceviche, some esquites, and a watermelon/mint/feta salad. There was also a cherry sangria, but I wasn't super happy with how it turned out. The best part about this meal is that everything requires minimal effort/time, but the return is great.

[Jack Straw 2954]

^ wow, that could easily be in a food magazine.  nicely done

[Sheep Have Wool 1053]

1 hour ago, Jack Straw said:

^ wow, that could easily be in a food magazine.  nicely done

Thanks! It's incredibly easy, though.

The ceviche is just a matter of going to a decent fish market and asking, "So, what marine fish are fresh today? I'd like to make ceviche." Literally anything fresh is fine, but I do like to stick to salt water for stuff I'm making at home.

About 1 lb of fish, some lime juice, some orange juice, some thinly sliced red onion, your favorite chile, and then whatever else you  have floating around that sounds good. I think this batch had some avocado, Fresno chiles, and some chives that were getting old. I like to marinate mine for about 15 minutes and cut the fish into larger slices to get a nice contrast in texture between the "cooked" outside and the raw inside. You can marinate for less time for a more sashimi-like experience, or 45 min+ if you like well done steak and chili with beans. If you want to make it look even fancier, you can throw it in a chilled martini or coupe glass and serve it up as an appetizer. 

Watermelon/mint/feta is the easiest "fancy" salad ever - https://www.seriouseats.com/recipes/2016/06/watermelon-feta-mint-salad-recipe.html

Esquites are just elotes off the cob. Grilled or skillet-charred corn + mayo + chili powder + lime juice+ cilantro + cotija cheese.

[Brisketexan 105045]

13 minutes ago, Sheep Have Wool said:

Esquites are just elotes off the cob. Grilled or skillet-charred corn + mayo + chili powder + lime juice+ cilantro + cotija cheese.

They also happen to be one of my favorite side dishes EVER.  Homer drool.

[McFly 606]

I like to grill the watermelon for that salad. 

[solamente73 1132]

Latest iteration of weeknight chicken cordon bleu.  Grilled chicken sandwiched between slices of grilled honey baked ham and topped with aged Swiss cheese recommended by a friend.  The strong nuttiness of the cheese went nicely with the sweet and salty of the honey baked ham.  With grilled asparagus.  

Edited August 1, 2018 by solamente73
strangeness going on with posting the pics

[ERhine 1894]

BBQ Shrimp Chicken Wings:







Grilled and then tossed in a mix of bbq shrimp sauce and buffalo wing sauce.

[Anastasis 23454]

F yes.

[markstanco 12570]

Ribs for this evening. Will wrap in paper after a couple hours.

[markstanco 12570]

Paper is king.

[EE2B 1565]

I’m headed that way. Save me a rib.

[Hank_Hill 18787]

Get a room

[Anastasis 23454]

On 8/3/2018 at 8:24 PM, ERhine said:

BBQ Shrimp Chicken Wings:







Grilled and then tossed in a mix of bbq shrimp sauce and buffalo wing sauce.

OK ERhine.  So tell me about BBQ shrimp stock.  Slowly, please. 

[ERhine 1894]

During Lent this year my wife and I gave up bread.  One night she wanted BBQ Shrimp, which resulted in a bunch of leftover BBQ Shrimp sauce that we would normally have sopped up with a bunch of french bread.  I did not want to waste it, so I strained out all the seasoning in it, added a good bit of Crystal, and put it in the freezer for unknown later use.  Turned out pretty awesome.  So now whenever we have BBQ Shrimp I make a little more sauce and freeze it.

[Anastasis 23454]

12 minutes ago, ERhine said:

During Lent this year my wife and I gave up bread.  One night she wanted BBQ Shrimp, which resulted in a bunch of leftover BBQ Shrimp sauce that we would normally have sopped up with a bunch of french bread.  I did not want to waste it, so I strained out all the seasoning in it, added a good bit of Crystal, and put it in the freezer for unknown later use.  Turned out pretty awesome.  So now whenever we have BBQ Shrimp I make a little more sauce and freeze it.

 

Got some wings on teh smoker right now, but feeling really inadequate because I dont have shrimp juice to dip them in. 

Edited August 5, 2018 by Anastasis

[Etexhorn13 3045]

Made some shrimp provençal a few nights ago. I really enjoy making this when I’m wanting something fresh. Probably my most used shrimp dish. 

[solamente73 1132]

19 hours ago, ERhine said:

During Lent this year my wife and I gave up bread.  One night she wanted BBQ Shrimp, which resulted in a bunch of leftover BBQ Shrimp sauce that we would normally have sopped up with a bunch of french bread.  I did not want to waste it, so I strained out all the seasoning in it, added a good bit of Crystal, and put it in the freezer for unknown later use.  Turned out pretty awesome.  So now whenever we have BBQ Shrimp I make a little more sauce and freeze it.

Maybe I missed it, but what’s in the “BBQ Shrimp sauce?”  Is it just a BBQ sauce you put on shrimp, or does it have shrimp stock (or whatever) in the BBQ sauce?

Curious, but don’t ultimately care because I’d supersmash those wings on sight no matter what’s in the sauce.

[solamente73 1132]

They updated the site software?  Shit is borked.  Can’t edit above post because too much time elapsed (5min!).

so my intended edit:  ERhine, container says “stock” so if actual shrimp stock + BBQ sauce, what’s your method / recipe, please?

[ERhine 1894]

It’s just the sauce leftover after making this recipe:

http://www.mrbsbistro.com/recipes_shrimp.php

[solamente73 1132]

Oh, lawdy, I have my work cut out for me this weekend.  Thank you for the link!

[Anastasis 23454]

19 minutes ago, ERhine said:

It’s just the sauce leftover after making this recipe:

http://www.mrbsbistro.com/recipes_shrimp.php
 

[Jack Straw 2954]

On 8/3/2018 at 8:24 PM, ERhine said:

BBQ Shrimp Chicken Wings:







Grilled and then tossed in a mix of bbq shrimp sauce and buffalo wing sauce.

I would probably pay a crazy sum of money to have a couple dozen of those delivered to my place on opening weekend of college football

[luke duke 6412]

Paper is king.

Nice wrapping job.

[Brisketexan 105045]

22 minutes ago, luke duke said:

 

Nice wrapping job.

 

Here's luke duke, ready to show you how it's done...

[huge 3793]

How about Axis Stroganoff?


Backstrap and a tenderloin


Trimmed and browning


Not shown is 3 types of mushrooms, 2 shallots, lots of garlic and butter, sour cream, condensed cream of mushroom soup (kind of a cheat) and some heavy cream.



Only problem is that I let it simmer too long while futzing with kid food issues so it ended up less tender than I would have preferred. Still ate like a mofo tho

[Sheep Have Wool 1053]

13 hours ago, huge said:

Only problem is that I let it simmer too long while futzing with kid food issues so it ended up less tender than I would have preferred. Still ate like a mofo tho

I've never done Stroganoff with venison before, but that looks awesome. One thing I will do to avoid overcooking the meat, though, is to pull it out after cooking. I make the sauce in the same pan, and then add the beef back in later to reheat it just before serving. It lets me get the sauce how I want it without worrying about overcooking the tenderloin.

[huge 3793]

1 hour ago, Sheep Have Wool said:

I've never done Stroganoff with venison before, but that looks awesome. One thing I will do to avoid overcooking the meat, though, is to pull it out after cooking. I make the sauce in the same pan, and then add the beef back in later to reheat it just before serving. It lets me get the sauce how I want it without worrying about overcooking the tenderloin.

Yep.  I thought I was ready to serve then shit happened.  Wife didn't help trying to negotiate with the terrorist.  I know better now.

[solamente73 1132]

17 hours ago, huge said:

Only problem is that I let it simmer too long while futzing with kid food issues so it ended up less tender than I would have preferred. Still ate like a mofo tho

It happens.  Last weekend it was just me and the kids.  I thought I’d treat myself to some lamb since I’m the only one around here who loves lamb.  Check on the rack outside and internal temp was 111*.  Go inside to work on the kids’ food, one kid hits the other, crying ensues.... and next thing you know you’re running back outside and seeing 149* on the meat thermo.  Didn’t care. I ate that entire rack with extreme prejudice and loved every single bite.

 

[Landomatic 3813]

3 hours ago, huge said:

Wife didn't help trying to negotiate with the terrorist.

Ha...I know the feeling brother.  I tell my wife that all the time.

[SmokeyTheBear 5562]

Been spending the weekends just cooking random components to make hodge podge meals throughout the week. I decided to throw a bunch of shit in a taco tonight...shrimp, bacon, cheese, red onion, lettuce, roasted corn, homemade ranch + aardvark hot sauce. Frankenstein of fantasticness.

[Fudge Nuggets 19184]

On 7/30/2018 at 1:41 AM, Brisketexan said:

Was feeling German-ish (daughter just got back from a month over there). Had some nieces over, made dinner for all.



Schweinebraten, rubbed with coarse mustard and a bunch of spices (think ground caraway and celery seed, on top of the usual stuff). Browned them slow cooked with carrots and onions, which made for a great gravy.

German style cabbage, sautéed with butter, onions, and garlic. Seasoned with salt, pepper, and caraway seeds. Simmered with a bit of chicken stock and cider vinegar.

Noodles, not german, but Czech, picked em up at Vincek’s in East Bernard. Tossed with butter, salt, and fried onions.

It was all really freaking good.

Not pictured: a Texas German treat, peach cobbler made with fresh Fredericksburg peaches from the farmers market.

I like Kraut food plenty, but if I had just spent a month over there and my Pops served up a dish of German food when I got back I think I would hope in my sled and go straight to the nearest Whataburger.

[Brisketexan 105045]

12 minutes ago, Fudge Nuggets said:

I like Kraut food plenty, but if I had just spent a month over there and my Pops served up a dish of German food when I got back I think I would hope in my sled and go straight to the nearest Whataburger.

Well, she'd been back here a couple of weeks (and yes, upon landing at LAX, the first thing she wanted was a cheeseburger).

[Don Johnson 4752]

2 hours ago, Brisketexan said:

Well, she'd been back here a couple of weeks (and yes, upon landing at LAX, the first thing she wanted was a cheeseburger).

I remember landing at DFW after 6 weeks in Austria.  Was after midnight and my first stop was Taco Cabana.

[elfenix 34221]

22 hours ago, SmokeyTheBear said:

Been spending the weekends just cooking random components to make hodge podge meals throughout the week. I decided to throw a bunch of shit in a taco tonight...shrimp, bacon, cheese, red onion, lettuce, roasted corn, homemade ranch + aardvark hot sauce. Frankenstein of fantasticness.

 

torchy's gonna sue somebody

[LW Goatman 1117]

On 8/6/2018 at 10:43 PM, huge said:

How about Axis Stroganoff?


Backstrap and a tenderloin


Trimmed and browning


Not shown is 3 types of mushrooms, 2 shallots, lots of garlic and butter, sour cream, condensed cream of mushroom soup (kind of a cheat) and some heavy cream.



Only problem is that I let it simmer too long while futzing with kid food issues so it ended up less tender than I would have preferred. Still ate like a mofo tho

I’m an axis whore, probably 75% of the protein I’ve eaten the last three years. This is finominole, good show.

[LW Goatman 1117]

Axis backstrap:

[Anastasis 23454]

I'd eat that.

 

[SuckitKevin 920]

2 hours ago, LW Goatman said:

Axis backstrap:

Bravo sir! That looks amazing.

[Sheep Have Wool 1053]

2 hours ago, LW Goatman said:

Axis backstrap

A tip of the hat, sir. That looks outstanding.

[BabaYaga 15286]

14 hours ago, LW Goatman said:

Axis backstrap:

About as good as it gets.  I'd put Axis > Elk > Speedgoat > everything else.....

[Brisketexan 105045]

11 hours ago, Sheep Have Wool said:

A tip of the hat, sir. That looks outstanding.

Indeed.  It's been a long time since I've had axis, but that's one of the ways I like to cook whitetail.  I really need to up my whitetail game -- now that the boy is hunting, we take 2-3 a year (and could take more), and I need to get more creative with my venison cooking.

[BabaYaga 15286]

25 minutes ago, Brisketexan said:

Indeed.  It's been a long time since I've had axis, but that's one of the ways I like to cook whitetail.  I really need to up my whitetail game -- now that the boy is hunting, we take 2-3 a year (and could take more), and I need to get more creative with my venison cooking.

Same.  Hunters we lease to chase horns.  So does my son.  So I use our extended-season tags primarily for does (which taste better anyway).  Sous vide & cast iron seared steaks are a staple.  As are medallions (can cook these any number of ways).  Ground for patties and spaghetti/bolognese.  Breakfast sausage always a hit.  Bacon/jalapeno/cream cheese poppers never go out of style.  Then you have chili (green & red) and the whole spectrum of sausage options.  This season I'm going to do a crown roast.