Shit I've Cooked Lately

[BearCountry11 1,234]

Phillys on the Blackstone tonight! Thinly sliced ribeye and some beef tenderloin trimmings.






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[pops 7,006]

Sam the cooking guy garlic bread pizza. Fuck off. So good. 

[McFly 606]

On 1/9/2022 at 12:48 PM, Judge Roybeanbag said:

Don’t feel bad, I did that on my gas grill when I first got it.

 

On 1/9/2022 at 11:34 AM, Bogeywon said:

 

Holy shit he is right! The place the wife bought from out that shit together 

I went through multiple replacements before I realized.  Shit happens when you cook shit.

[Gravy Train 974]

Beef & Bulgar soup I tore out of my local Co-Op's community magazine.  I enjoy trying shit like this in the winter months when I find more time indoors to cook and get the craving for rustic dishes.

This one was modified with a helluva lot more black pepper, rosemary sprigs cut from my backyard and about 10 oz of leftover Ridge Carignan.

 

[RMac5 1,551]

On 1/9/2022 at 8:25 PM, BearCountry11 said:

Phillys on the Blackstone tonight! Thinly sliced ribeye and some beef tenderloin trimmings.






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That looks fn perfect. What’s the cheese sauce recipe, if you don’t mind. How did you season the blackstone, can’t keep mine consistent.

[BearCountry11 1,234]

2 hours ago, RMac5 said:

That looks fn perfect. What’s the cheese sauce recipe, if you don’t mind. How did you season the blackstone, can’t keep mine consistent.

Cheese sauce:

1-1.5 cups shredded cheddar cheese (by hand)

1-1.5 cups shredded American cheese

(I also added a little bit of shredded Oaxaca cheese but not part of recipe)

Tablespoon of cornstarch

Few dashes of garlic powder and ground mustard

12 oz or so of evaporated milk (I used heavy cream since that’s all we had).

Warm it stovetop until melted

 

For the Blackstone seasoning, I used their proprietary cast iron seasoning right out of the box.  Followed this video:

After I cook on it I scrape it clean then wipe it down with avocado oil while it’s still hot.  Make sure it’s not pooling anywhere then you’re done.  

Edited January 12, 2022 by BearCountry11
English

[Anastasis 23,485]

3 hours ago, BearCountry11 said:

For the Blackstone seasoning, I used their proprietary cast iron seasoning right out of the box.

Made of a proprietary blend of palm oil, shortening, beeswax, palm oil, canola oil and soy oil

Interesting. I used flax oil to season, and despite my best efforts still getting a lot of flaking of seasoning over time.  Gonna have to scrape/sand it all and start over at some point.  Will try their blend. 

 

 

[luke duke 6,414]

1/1 is for posole, ya savages!

Yep. I made 6gal right before Christmas. I managed to eat 4 gallons over the last couple of weeks. The rest went into the freezer.

[Post Oak 20,272]

Dates stuffed with Manchego, wrapped with bacon and drizzled with maple syrup.

Sweet, creamy salty.  Would've been great with a white wine 

 

[RMac5 1,551]

5 hours ago, Anastasis said:

Made of a proprietary blend of palm oil, shortening, beeswax, palm oil, canola oil and soy oil

Interesting. I used flax oil to season, and despite my best efforts still getting a lot of flaking of seasoning over time.  Gonna have to scrape/sand it all and start over at some point.  Will try their blend. 

 

 

Yeah me too, I’ve done mine twice with the flax seed oil. I scraped and sanded it down after the first flaky mess came up. Flax seed oil was expensive too.

How are y’all cleaning it after use? I pour water on it while it’s still hot and let it boil/steam all the gunk up. Then I take a wad of paper towels and scrub up all the water mess and let it dry from the residual heat. Put a very light coat of oil on it while it’s still warm. 

[BearCountry11 1,234]

3 hours ago, RMac5 said:

Yeah me too, I’ve done mine twice with the flax seed oil. I scraped and sanded it down after the first flaky mess came up. Flax seed oil was expensive too.

How are y’all cleaning it after use? I pour water on it while it’s still hot and let it boil/steam all the gunk up. Then I take a wad of paper towels and scrub up all the water mess and let it dry from the residual heat. Put a very light coat of oil on it while it’s still warm. 

I only do water if there’s a lot of shit stuck on there - like if I do stir fry or something with a lot of sauce on it.  Otherwise I just scrape it, wipe with paper towels, apply thin layer of oil.  I avoid water on it unless I need it.  

[Mo Horn 8,855]

Baked whole tilapia we got a Costco. I was too heavy handed with the salt, but still good. 

 

[Kennythetiger 9,460]

He still has eyes. 

[South Austin 52,604]

Like a doll’s eyes.

[salonghorn 204]

16 hours ago, Kennythetiger said:

He still has eyes. 

The Eyes of Texas

[Underdog 28,773]

On 1/9/2022 at 9:25 PM, BearCountry11 said:

Phillys on the Blackstone tonight! Thinly sliced ribeye and some beef tenderloin trimmings.






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Not sure which is more impressive, the sandwich or the sandwich defying gravity while on the grill? 

[justhookit 4,191]

19 hours ago, Mo Horn said:

Baked whole tilapia we got a Costco. I was too heavy handed with the salt, but still good. 

 

You bought and ate a tilapia on purpose? Were you drunk?

[texashorne 1,178]

19 hours ago, Kennythetiger said:

He still has eyes. 

and he's smiling at me

[Texzilla58 4,744]

You bought and ate a tilapia on purpose? Were you drunk?

They farm Guinea pigs and tilapia in Peru for their national proteins. Taste the same.

[immamac 43,046]

Ribs. Did not suck. 

[VirginiaLonghorn 4,781]

40 minutes ago, immamac said:

Ribs. Did not suck. 

What is in the center with pecans?

[immamac 43,046]

Just now, VirginiaLonghorn said:

What is in the center with pecans?

Veggie medley with Brussels squash raisins and candied pecans. German potato salad. Leftover Mac from the boys dinner. 
 

the ribs slammed and went fucking hard. 

[DalTxHornFan 3,117]

41 minutes ago, immamac said:

Ribs. Did not suck. 

I know that it is un-Surlyish to ask about the sides, but tell us about the squash, pecan, and [maybe cranberry?] side dish. 

[luke duke 6,414]

Reheated some leftover rice and beans, fried a corn tortilla, threw a grilled slice of ham on top, a couple of over easy eggs, ranchero sauce and avocado.

[Dutch 4,479]

Breffiss. Chorizo and egg tacos with japs and cheese. One with TJ habanero sauce, one with Cholula. Black coffee. Net cost: ~ $1.50 each. Not Gringo tacos.



Later on, a 3-ish pound chuck roast got the full Julia Child treatment. Dutch oven bread and a nice Bourdeaux. My favorite meal.

[Mo Horn 8,855]

Lamb chops and roasted asparagus with a nice Merlot.

[elfenix 34,332]

Did you know Jerome Bettis is from Detroit?

 

Edited January 17, 2022 by elfenix
Fuk u autocorrect

[irishtexan 11,522]

Wings and whiskey

[Bogeywon 2,519]

1 hour ago, elfenix said:

Did you know Jerome Bettis is from Detroit?

 

40 mins from detroit. That’s how we do! Well done! WOOD

[sidis 9,832]

I have finally discovered how to successfully import Bordier butter en tact to the US. Just got a shitload of it on Friday. Bouchon Bakery’s madeleines was second use after putting down an entire baguette from sour duck. 

[Underdog 28,773]

Marlon Brando would be proud of your butter import skills. 

[sidis 9,832]

3 minutes ago, Underdog said:

Marlon Brando would be proud of your butter import skills. 

my wife is going to be pissed at you tonight.

[oSuJeff97 3,435]

Made some gumbo with a side of French bread with Cajun butter last night. Was delicious. 
 

 

[Kennythetiger 9,460]

What’s Cajun butter?  

[conVINCEd 21,469]

10 minutes ago, Kennythetiger said:

What’s Cajun butter?  

It’s the stuff in their ass crack after they spend a week in the swamp hunting gators.

[oSuJeff97 3,435]

2 hours ago, Kennythetiger said:

What’s Cajun butter?  

Basically I just mix a shit ton of Cajun seasoning in with 2-3 tablespoons of warmed/softened butter. Then spread it on warm French bread from the oven. 

 

2 hours ago, conVINCEd said:

It’s the stuff in their ass crack after they spend a week in the swamp hunting gators.

This had me lulz'ing.

[mchookem 16,386]

just got home from a week in Puerto Vallarta and we need to dry out and sloooow down on the calories lol.

plus it's cold outside, so soup! 😊 

(i'm getting better at remembering to take a plated picture 😜)

 

 

[Jerry Callo 8,727]

Barbacado

[pops 7,006]

12 minutes ago, Jerry Callo said:

Barbacado

That's fantastic!

[Da Fino 2,784]

14 minutes ago, Jerry Callo said:

Barbacado

Goddamn Jerry, this Is some serious gourmet shit. 

[Anastasis 23,485]

Red snapper, in a cajun crab pan sauce.

 

[mchookem 16,386]

that looks fantastic!

more soup tonight, still trying to recuperate from Mexico 😁

lemon chicken with orzo...had it at Central Market a while back, made up my own recipe. garnished with fresh parm and chives, served with crusty french rolls.  

ETA:  tomorrow i'm trying jaegerschnitzel for the first time! stand by for disaster or A-grade food porn 😋

Edited January 23, 2022 by mchookem

[Lhorn 4,963]

On 1/15/2022 at 9:56 AM, salonghorn said:

The Eyes of Texas

[Anastasis 23,485]

15 hours ago, mchookem said:

that looks fantastic!

more soup tonight, still trying to recuperate from Mexico 😁

lemon chicken with orzo...had it at Central Market a while back, made up my own recipe. garnished with fresh parm and chives, served with crusty french rolls.  

ETA:  tomorrow i'm trying jaegerschnitzel for the first time! stand by for disaster or A-grade food porn 😋

Looks like a riff on avgolemeno.  Looks yummy. 

[Party_Taco 3,767]

Barbacado

Looks even better than the one I had at Leroy and Lewis!

[Jerry Callo 8,727]

Looks even better than the one I had at Leroy and Lewis!

I got the inspiration and method of cooking barbacoa from L&L.

[mchookem 16,386]

jaegerschnitzel report...

 

served with warm german potato salad and freshmade sauerkraut from Central Market...

😊

[harpercollins 394]

That looks amazing!!! I really want to try it!

[South Austin 52,604]

Recipe please. And where do you find the kraut in Central Market (North Lamar location is my hood)?

[mchookem 16,386]

15 hours ago, South Austin said:

Recipe please. And where do you find the kraut in Central Market (North Lamar location is my hood)?

i was at the south lamar CM...and the sauerkraut was the inspiration for the whole meal 😄 it was in a refrigerated bin b/t the produce and meat section - freshmade in store and it looked delicious. they had it next to some brats but i saw it and just immediately thought of schnitzel (a fav). 

it was super easy, didn't even really follow a recipe (altho as usual i did a little research on different ones). 

i used boneless center-cut loin chops (about 1/2 in thick to start, pound them out until they are <1/4)

standard flour/egg/panko combo - flour seasoning was your basic salt/pepper/garlic and i added paprika. added about 1T of whole grain mustard and a splash of cream to the egg wash.  

1/2 a large onion and about a dozen white mushrooms, all sliced very thin - into the same pan once i removed the pork. cooked for about 3 minutes then added 3T unsalted butter - cooked maybe 5 minutes more on low-med heat, until everything was nicely caramelized. 

added 3T flour and worked on the roux for a bit on low heat, 7-10 minutes or so. 

added 1c beef broth, then as much water as needed to get the consistency i wanted, probably about 1-1 1/2 c total. added about 1t powdered beef bouillon to counter the added water (and this also added plenty of salt). 

finally, when gravy was just the right consistency, whisked in about 1/2c sour cream. 

potato salad - yukon gold potatoes, diced red onion, couple slices diced bacon, dressing was sour cream, whole grain mustard and a splash of apple cider vinegar. chives on top!

p.s. the sauerkraut was delicious, very fresh!

 

apologies - obviously i suck at relaying recipes lol 🤪 i rarely measure anything (outside of baking) and just eyeball stuff/season to taste. i also have 30+ years cooking experience and do virtually all the cooking in our house, and i'm pretty damn good at it (although not a freaking gourmet like some in this thread! 😮).

i had surgery back in October and couldn't cook for about six weeks so my husband had to take over...but he doesn't really cook so i had to 'instruct' him...

i'm not lying when i say we had several screaming arguments b/c i am terrible at relaying cooking instructions and recipes and i made waaay too many assumptions about him knowing what to do, techniques, how to season stuff, etc 😄

the good news is he did pretty well after the first couple of weeks and we settled into a better rhythm, and he mastered what i ended up calling Cooking Basics 101 haha...and he also learned to appreciate the effort, skill, and coordination required to create a menu and prepare a tasty and nutritional meal and get everything on the table all at the same time every freaking night! 😊

 

 

Edited January 25, 2022 by mchookem