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Shit I've Cooked Lately

Hollywood

By Hollywood
in Food and Travel

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Errestaurants
Errestaurants

Strips and lobster. Arugula salad for lunch. NSFW. Sent from my SM-G973U using Tapatalk

Tonesky
Tonesky

Lamb ragu

elfenix
elfenix

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dcbc

dcbc 14492

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33 minutes ago, South Austin said:

My opinion, which is usually correct, is that any casserole dish with cheese also requires bacon. Otherwise, looks quite tasty.

 

 

I was trying to recreate something, which I know didn't include bacon.  But I don't think I possibly could make this again without bacon after reading your post.

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immamac

immamac 42870

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IMG_20211228_172450.thumb.jpg.6f3056d7b94965a31a05e08e22d22fdf.jpgIMG_20211228_175911.thumb.jpg.4652258e95efeb989e49fe7d8464c7b9.jpgIMG_20211228_182648.thumb.jpg.cd637aadbf9ebc602932ced443254060.jpg

 

Shaved the leftover prime rib spread over Hawaiian rolls and topped with provolone. Baked till melted/warm. Topped with caramelized onions smoked salt and spread with home made creme fraiche with a side of au jus for dipping. 

Prime rib was wagyu. Made some beef tallow from the leftover fat. 

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dcbc

dcbc 14492

Posted
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On 12/28/2021 at 7:18 PM, tigol said:

Looks outstanding.  Recipe?

Sure.  First, I want to say that what I made basically tastes like mac n cheese with squash and onions instead of noodles.  That's not my recollection of the version of the JM recipe I had, which was less congeal-ee, more runny-creamy.  That said, this was pretty delicious.  But I'd welcome improvement suggestions:

2 T butter

1.5 lbs of squash (3 yellow squash).

2 cups of chopped onion (1 medium onion)

1/2 cup of Sour Cream

1.5 cups of shredded sharp cheddar cheese.

Salt and Pepper

Chop squash and onion.  In a large skillet, pan fry in butter until very tender.  Add salt and pepper once translucent.  Drain vegetable mixture in a colander.  Press excess liquid out.  Transfer mixture to a large bowl.  Add sour cream, cheese, and more salt and pepper to taste.  Transfer to baking dish and bake (uncovered) at 350F for 25 minutes.

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b_p

b_p 448

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20 hours ago, BearCountry11 said:

Celebrating a new baby boy and decided to get fancy tonight with some Niigata snow-aged A5 Wagyu. Haven’t had A5 before and this was a real treat. Topped some of them with some golden osetra caviar.

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Sent from my iPhone using Tapatalk

I approve of this combination (wish I’d have thought of it) 

 

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NoName

NoName 16359

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On 9/7/2021 at 8:33 PM, Etexhorn13 said:

Rainbow trout, couscous and broccoli. I learned how to make the trout while working in the kitchen with my dad in our restaurant when I was in high school. Such an easy dish but man it impresses every time. 

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mind sharing the trout process? looks awesome!

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Etexhorn13

Etexhorn13 3052

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10 minutes ago, NoName said:

mind sharing the trout process? looks awesome!

Unseasoned bread crumbs in a food processor with pecan halves until the pecans are pretty well ground (I don’t really have an exact measurement depending on how much I’m making, maybe a cup of breadcrumbs and a big handful or two of pecans. this freezes well if you make way too much). Season trout well with S&P, put breading mixture in a plate and put trout meat down to coat. High heat pan butter and oil for a few min each side. the breading/pecan mixture will go from golden brown to black in a split second so keep an eye on it after 3 min or so. Hit it when with some lemon when done. 

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NoName

NoName 16359

Posted
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1 minute ago, Etexhorn13 said:

Unseasoned bread crumbs in a food processor with pecan halves until the pecans are pretty well ground (I don’t really have an exact measurement depending on how much I’m making, maybe a cup of breadcrumbs and a big handful or two of pecans. this freezes well if you make way too much). Season trout well with S&P, put breading mixture in a plate and put trout meat down to coat. High heat pan butter and oil for a few min each side. the breading/pecan mixture will go from golden brown to black in a split second so keep an eye on it after 3 min or so. Hit it when with some lemon when done. 

this is awesome! thanks man!!

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Etexhorn13

Etexhorn13 3052

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Some shrimp cocktail (shared with my wife), and after we put the baby down had some garlic herb butter basted strips, scalloped potatoes with my family restaurant recipe, and asparagus. This turned out to be one of the better meals I’ve made this year. 

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Beau Vine

Beau Vine 54276

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1 hour ago, Judge Roybeanbag said:

What recipe did you use there? Looks almost like beef.  

Homesick Texan, and that's pork.  I only had 3 anchos and 1 NM pepper because both HEBs in town were so picked over.  Couldn't even find hominy yesterday and got the last two cans this morning.

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mchookem

mchookem 16338

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i'm sure y'all have seen this recipe lately, did my version tonight...

feta-tomato pasta

3/4 block of feta, tomato medley, olive oil, sprigs of thyme and fresh basil...my version added a few mushrooms, crushed red pepper, and a couple whole cloves of garlic

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after 45 minutes, stirred and mashed it all up...

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added to cooked penne rigate, more basil and parm

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plated with some spicy meat-a-balla bc my mate doesn't like vegetarian lol...

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Gourmand

Gourmand 7774

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I had some produce on its last legs in the refrigerator and was in the mood for a winter soup dinner, saw we had a bag of farro in the pantry,  decided to make a mushroom and farro soup because I had all the ingredients I'd need. Specifically a lot of baby bellas I hadn't used yet and a chunk of pecorino romano. I made this recipe from Bon Appeit ( had a little leftover meat from some roasted cornish hens that I added) and  it was absolutely freakin delicious. Highly recommend, would make again.....

https://www.bonappetit.com/recipe/mushroom-farro-soup

 

I had leftovers and used the mushroom farro as a base for pan seared pork chop. So good. 

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wd40

wd40 1976

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was gonna put these in the Shank thread, but they're kinda snooty over there.

homemade chimichanga, with a sauce I picked up at Der Market in Red River, over Christmas.  filled with pintos and some HEB roto chicken, cubed seasoned and reheated in a skillet with some cilantro and onion, then mixed with jack cheese and a little crema.  as close as I could get to Chuy's version.  sour cream because this is the first sauce I've ever bought in NM that I found to actually be hot.

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this was from that rainy weekend of Thanksgiving.  wife's uncle lives in Lafayette and gave us a bunch of boudin.  we hung out, talking food and cooking the whole time.  with nothing better to do when I got home, I cooked up a some of red beans, collard greens (with the remaining ham hocks) and a batch of jambalaya.

gave half the jambalaya to a neighbor, half the collards to my dad, but still had too much food, so I lived on variations of this for a week:  RB&J

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