Shit I've Cooked Lately

[Trey3216 15350]

Had a pair of 1.5” thick bone in pork chops.   Didn’t feel like firing up the grill, and mama wanted them fried.   So I fried them bad boys and made some scratch gravy.  Slacked on the sides, but that’s what my daughter needed for her dinner

[Texzilla58 4741]

Fucking awesome pork chops. Is that a double dip batter?

[Trey3216 15350]

25 minutes ago, Texzilla58 said:

Fucking awesome pork chops. Is that a double dip batter?

Damn straight. 

[Cheeseweasel 26438]

On 1/25/2022 at 12:28 PM, mchookem said:

just eyeball stuff/season to taste

This is the way,

 

It looks fantastic and I have no idea how you did that much frying without fond. 

[Trey3216 15350]

On 1/15/2022 at 7:03 PM, immamac said:

Ribs. Did not suck. 

Who eats ribs with milk??  

[Texzilla58 4741]

Who eats ribs with milk??  

My father drank buttermilk with barbecue. I think it had to do with his ulcers.

[WhatTheBuck 28793]

2 hours ago, Trey3216 said:

Who eats ribs with milk??  

People suffering from osteoporosis?

[South Austin 52523]

3 hours ago, Trey3216 said:

Who eats ribs with milk??  

It pairs well with the Modelo.

[WhatTheBuck 28793]

This is nothing fancy. But some of it is awesome.

I like broccoli. It’s one of my favorite green vegetables and other than just eating it raw as a snack or in a salad, or having it steamed as a side, I’ve looked into other ways to prepare it.

Speaking of having it steamed as a side, I went back to shaggy to find a post I made when my dad shared some walleye with me from his recent fishing trip. I could’ve arranged the fish better on the plate but I was in a hurry to eat. As it turned out, my dad passed away just over a month after I posted that pic.

Here’s just basic cheesy rice with kielbasa, broccoli, red pepper, and red onion baked in a cast iron skillet. I found a really good kielbasa made up near Cleveland (Fligner’s). I often use it in a stew with potatoes, carrots, celery, and onions with garlic, beer, and horseradish, but I got inspired by some tv commercial from Johnsonville to use it in cheesy rice. Fligner’s kielbasa is way better than Johnsonville. And I think broccoli, red bell pepper, and red onion go really well together. (More of that to come).

This is my own creation. I’d never heard of pastalaya before and this isn’t that. But it has a little bit of a Cajun flair. There’s no trinity. But it’s chicken and andouille sausage (or the closest thing I can find to andouille at a reasonable price without resorting to mail order) with a lot of garlic and cayenne. It’s got broccoli and red bell pepper and red onion again and it’s excellent. Those flavors all just blend so well. It seems like I’m making so much of it but then a day or two later it’s all gone.

Now, for the above two dishes you can make your own cheese sauce. But if you’re a single guy just cooking for yourself, this is totally acceptable:

Have you ever eaten at bd’s Mongolian BBQ? I believe their newer stores are called bd’s Mongolian Grill. Both are misnomers because it’s neither a BBQ nor a grill and the only thing Mongolian about it are the pictures on the walls. It’s basically a make-your-own-stir-fry joint with a large buffet of raw meats, vegetables, spices, and sauces that you select and bring to the cooks who stir-fry it for you (with wooden sticks on a big, round, flat griddle the likes of which the Mongolians don’t use - they’re a meat and potatoes people - at least that’s what I was told by a young Croatian woman whose father was from Mongolia).

Anyway, this is the dish I created there. I could go on at length about what I don’t like about that restaurant, and how they’ve changed over the years, but I’ll spare you. I haven’t dined there in years and I’m surprised they’ve managed to survive the pandemic. But I think this combination rocks.

I can make it simple or a little more complex. At its simplest it starts with vegetable oil, I add curry powder and cayenne, then chicken, broccoli, onions, water chestnuts, and bean sprouts. Sometimes I’ll include mushrooms. If I want to be more fancy I’ll add freshly minced garlic and ginger before the meat and vegetables. I’ll add a splash of chicken stock if it seems to be getting a little dry, and/or a splash of white wine. When it’s done I’ll give it a spritz of fresh lemon juice. I serve it with a side of rice. It’s not that it’s all that fancy but you might try it because it kicks all sorts of ass and I think I could eat it every day.  

I’ve tried all sorts of curry powders and I like them all just fine. I’ve tried them from McCormick and Simply Organic and a variety from Penzey’s. Lately I’ve been using this:

Bon appétit.

[Dutch 4474]

7 minutes ago, WhatTheBuck said:

Here’s just basic cheesy rice with kielbasa, broccoli, red pepper, and red onion baked in a cast iron skillet. I found a really good kielbasa made up near Cleveland (Fligner’s). I often use it in a stew with potatoes, carrots, celery, and onions with garlic, beer, and horseradish, but I got inspired by some tv commercial from Johnsonville to use it in cheesy rice. Fligner’s kielbasa is way better than Johnsonville. And I think broccoli, red bell pepper, and red onion go really well together. (More of that to come).

My mom would make a variation of this at least once a week when I was a kid only she'd throw in a little cabbage.  She called it "kielbasa wreck." Good eats.

Edited January 27, 2022 by Dutch

[oSuJeff97 3435]

Made tomato bisque and white cheddar grilled cheese on sourdough. Added some fresh dill to the grilled cheese and as a topper on the soup, which worked out really well. 
 

 

[pops 7005]

6 hours ago, WhatTheBuck said:

This is nothing fancy. But some of it is awesome.

I like broccoli. It’s one of my favorite green vegetables and other than just eating it raw as a snack or in a salad, or having it steamed as a side, I’ve looked into other ways to prepare it.

Speaking of having it steamed as a side, I went back to shaggy to find a post I made when my dad shared some walleye with me from his recent fishing trip. I could’ve arranged the fish better on the plate but I was in a hurry to eat. As it turned out, my dad passed away just over a month after I posted that pic.

Here’s just basic cheesy rice with kielbasa, broccoli, red pepper, and red onion baked in a cast iron skillet. I found a really good kielbasa made up near Cleveland (Fligner’s). I often use it in a stew with potatoes, carrots, celery, and onions with garlic, beer, and horseradish, but I got inspired by some tv commercial from Johnsonville to use it in cheesy rice. Fligner’s kielbasa is way better than Johnsonville. And I think broccoli, red bell pepper, and red onion go really well together. (More of that to come).

This is my own creation. I’d never heard of pastalaya before and this isn’t that. But it has a little bit of a Cajun flair. There’s no trinity. But it’s chicken and andouille sausage (or the closest thing I can find to andouille at a reasonable price without resorting to mail order) with a lot of garlic and cayenne. It’s got broccoli and red bell pepper and red onion again and it’s excellent. Those flavors all just blend so well. It seems like I’m making so much of it but then a day or two later it’s all gone.

Now, for the above two dishes you can make your own cheese sauce. But if you’re a single guy just cooking for yourself, this is totally acceptable:

Have you ever eaten at bd’s Mongolian BBQ? I believe their newer stores are called bd’s Mongolian Grill. Both are misnomers because it’s neither a BBQ nor a grill and the only thing Mongolian about it are the pictures on the walls. It’s basically a make-your-own-stir-fry joint with a large buffet of raw meats, vegetables, spices, and sauces that you select and bring to the cooks who stir-fry it for you (with wooden sticks on a big, round, flat griddle the likes of which the Mongolians don’t use - they’re a meat and potatoes people - at least that’s what I was told by a young Croatian woman whose father was from Mongolia).

Anyway, this is the dish I created there. I could go on at length about what I don’t like about that restaurant, and how they’ve changed over the years, but I’ll spare you. I haven’t dined there in years and I’m surprised they’ve managed to survive the pandemic. But I think this combination rocks.

I can make it simple or a little more complex. At its simplest it starts with vegetable oil, I add curry powder and cayenne, then chicken, broccoli, onions, water chestnuts, and bean sprouts. Sometimes I’ll include mushrooms. If I want to be more fancy I’ll add freshly minced garlic and ginger before the meat and vegetables. I’ll add a splash of chicken stock if it seems to be getting a little dry, and/or a splash of white wine. When it’s done I’ll give it a spritz of fresh lemon juice. I serve it with a side of rice. It’s not that it’s all that fancy but you might try it because it kicks all sorts of ass and I think I could eat it every day.  

I’ve tried all sorts of curry powders and I like them all just fine. I’ve tried them from McCormick and Simply Organic and a variety from Penzey’s. Lately I’ve been using this:

Bon appétit.

Don't know if you've tried broccoli this way... but it is my favorite way to eat it. 

Steam  it about half as long as you normally would pull it,  drain it,  and toss it with olive oil, salt, pepper, minced garlic,  red pepper flake and orange juice. Then put it on a cookie sheet and throw it under the broiler until you get some charred bits on it. Fucking slams. 

[South Austin 52523]

4 hours ago, oSuJeff97 said:

Made tomato bisque and white cheddar grilled cheese on sourdough. Added some fresh dill to the grilled cheese and as a topper on the soup, which worked out really well. 
 

 

Whoever came up with the pairing of grilled cheese and tomato soup is a gotdam genius.

[WhatTheBuck 28793]

9 minutes ago, pops said:

Don't know if you've tried broccoli this way... but it is my favorite way to eat it. 

Steam  it about half as long as you normally would pull it,  drain it,  and toss it with olive oil, salt, pepper, minced garlic,  red pepper flake and orange juice. Then put it on a cookie sheet and throw it under the broiler until you get some charred bits on it. Fucking slams. 

Sounds like how to prepare Brussels sprouts. The orange juice is a nice touch. When reheating rice dishes in the microwave I’ll often add a splash of OJ. 

[pops 7005]

4 minutes ago, WhatTheBuck said:

Sounds like how to prepare Brussels sprouts. The orange juice is a nice touch. When reheating rice dishes in the microwave I’ll often add a splash of OJ. 

I do Brussels with shallot and bacon but similar. I love the crispy bits on green veg. 

[Texzilla58 4741]

Don't know if you've tried broccoli this way... but it is my favorite way to eat it. 
Steam  it about half as long as you normally would pull it,  drain it,  and toss it with olive oil, salt, pepper, minced garlic,  red pepper flake and orange juice. Then put it on a cookie sheet and throw it under the broiler until you get some charred bits on it. Fucking slams. 

I will steam a bag of broccoli about 2/3 of the time in the microwave. I’ll heat up a cast iron skillet or a wok high and toss the broccoli in with no oil and toss and it will char a bit. When it’s where I want it Remove it. Then put in some oil, garlic, ginger, red pepper flakes, some shallots or onion and red bell pepper, toss til veg are cooked a bit, then make a sauce of soy, mirin, sesame oil, sugar. Put in the broccoli, toss them add the sauce.

Or make a sauce of olive oil, butter, garlic, lemon zest, lemon juice, red pepper. After tossing the broccoli shave some Parmesan on it.

[Kennythetiger 9408]

14 hours ago, South Austin said:

Whoever came up with the pairing of grilled cheese and tomato soup is a gotdam genius.

When I was a kid our grade school cooks served chili and cinnamon rolls. I never really understood the pairing but we didn’t complain. 
Less of a stomachache than the milk and pepperoni pizza days. 

[Cheeseweasel 26438]

9 minutes ago, Kennythetiger said:

When I was a kid our grade school cooks served chili and cinnamon rolls. I never really understood the pairing but we didn’t complain. 
Less of a stomachache than the milk and pepperoni pizza days. 

Your lunch lady was banging the guy from Schwan's . 

[elfenix 34330]

the cinnamon nicely balances the flavor of the chili

/ohio

[oSuJeff97 3435]

14 hours ago, pops said:

Don't know if you've tried broccoli this way... but it is my favorite way to eat it. 

Steam  it about half as long as you normally would pull it,  drain it,  and toss it with olive oil, salt, pepper, minced garlic,  red pepper flake and orange juice. Then put it on a cookie sheet and throw it under the broiler until you get some charred bits on it. Fucking slams. 

That sounds great. Gonna try it.

One simple broccoli thing I came across years ago is to make a vinaigrette that is 1 part Balsamic vinegar and 1 part soy sauce for the acid and then olive oil. I usually do like 2 TB of the vinegar and soy sauce and then maybe 1/3 cup olive oil (don't really measure)... that's enough for one bag of broccoli florets.

Toss the broccoli in that vinaigrette and let it set for an hour or so.  Then you can either eat them raw (which is awesome) or I'll char them a little on the grill or under the broiler. 

[oSuJeff97 3435]

42 minutes ago, Kennythetiger said:

When I was a kid our grade school cooks served chili and cinnamon rolls. I never really understood the pairing but we didn’t complain. 
Less of a stomachache than the milk and pepperoni pizza days. 

Holy shit.

I hadn't thought about that in decades, but as soon as I read it I had a very strong memory of chili and cinnamon rolls in the school cafeteria.  So yeah your lunch lady wasn't the only one.  

[Brisketexan 105170]

Don't know if you've tried broccoli this way... but it is my favorite way to eat it. 
Steam  it about half as long as you normally would pull it,  drain it,  and toss it with olive oil, salt, pepper, minced garlic,  red pepper flake and orange juice. Then put it on a cookie sheet and throw it under the broiler until you get some charred bits on it. Fucking slams. 

Use plenty of oil, then toss it on the grill. You get flare ups and grill char, it’s delicious.

[Trey3216 15350]

23 minutes ago, Brisketexan said:

Use plenty of oil, then toss it on the grill. You get flare ups and grill char, it’s delicious.

I do that with Broccolini fairly often during the summertime.  

[Incredulity 11679]

22 hours ago, South Austin said:

It pairs well with the Modelo.

How else are you going to make a Moochelada?

[pops 7005]

Pene Ala vodka with scrimps.

 

[Braff Zacklin 13634]

On 1/27/2022 at 7:26 AM, Trey3216 said:

Who eats ribs with milk??  

[WhatTheBuck 28793]

On 1/28/2022 at 10:30 AM, Kennythetiger said:

When I was a kid our grade school cooks served chili and cinnamon rolls. I never really understood the pairing but we didn’t complain. 

You should try Cincinnati chili sometime.

(Which I am totally having for lunch tomorrow. Maybe I’ll even buy some Rhinegeist Truth IPA to go with it. If only came in bottles, not in cans.)

Edited January 29, 2022 by WhatTheBuck

[South Austin 52523]

15 minutes ago, WhatTheBuck said:

You should try Cincinnati chili sometime.

[Judge Roybeanbag 11819]

I found a 2.75lb pork ribeye roast.  Had some boudin.  Why not butterfly and stuff it?    

[Texzilla58 4741]

You should try Cincinnati chili sometime.
(Which I am totally having for lunch tomorrow. Maybe I’ll even buy some Rhinegeist Truth IPA to go with it. If only came in bottles, not in cans.)

Cincinnati chili is a Yankee term for dogshit 5 ways.

[Party_Taco 3745]

Cincinnati chili is a Yankee term for dogshit 5 ways.

Buddy’s mom used to send us Skyline by the pallet during college… shit was brutal but we didn’t go hungry

[Judge Roybeanbag 11819]

 

 

Was satisfying.  Not my best effort but tasty.

 

 

Edited January 30, 2022 by Judge Roybeanbag

[Brisketexan 105170]

Cold day. All-day pot of red beans and rice:



Well, that’s the red beans part. Rice is just rice, no pics.

[CoachTex 2628]

Wednesday is breakfast night so...

Pinos for the win.

[dcbc 14496]

1 hour ago, CoachTex said:

Wednesday is breakfast night so...

Pinos for the win.

Forgive me for saying, but that looks like Jar Jar Binks getting hit with an asteroid, which is a good thing.

[CoachTex 2628]

1 minute ago, dcbc said:

Forgive me for saying, but that looks like Jar Jar Binks getting hit with an asteroid, which is a good thing.

Hahaha. One-eyed jack my brotha. I'll take it as a compliment.

[UTCzech III 2907]

Just some classic cold-weather grub

[Anastasis 23480]

Pulled this lamb shoulder out of the freezer over the weekend, intending to smoke it.  I may have taken that action without checking the weather report, or after a few cocktails. 

Anyhow, undeterred. Although I only did a few hours in the smoke before finishing in the oven. I was burning logs pretty fast and didn't particularly see the added value after a few hours. Pics of the final product, deboned, and sliced up. Those ribs were attached to loin, and after some cleaning, served as snacks for the chef. Served with curried lentils. 

 

 

 

[WhatTheBuck 28793]

3 hours ago, Brisketexan said:

Cold day. All-day pot of red beans and rice:



Well, that’s the red beans part. Rice is just rice, no pics.

I like to cut my andouille into half moons so slices don’t roll off the cutting board and onto the floor.

[Kennythetiger 9408]

9 hours ago, Anastasis said:

Pulled this lamb shoulder out of the freezer over the weekend, intending to smoke it.  I may have taken that action without checking the weather report, or after a few cocktails. 

Anyhow, undeterred. Although I only did a few hours in the smoke before finishing in the oven. I was burning logs pretty fast and didn't particularly see the added value after a few hours. Pics of the final product, deboned, and sliced up. Those ribs were attached to loin, and after some cleaning, served as snacks for the chef. Served with curried lentils. 

 

 

 

Moving from Pic 3 to Pic 4 for me would be hard to do. A guy like me would stand at the counter and eat that off of the cutting board with a knife. 

[Kennythetiger 9408]

8 hours ago, WhatTheBuck said:

I like to cut my andouille into half moons so slices don’t roll off the cutting board and onto the floor.

My Catahoula hound dog would be very disappointed in you and your method. 

[BHMCruiser 1814]

15 hours ago, Brisketexan said:

Cold day. All-day pot of red beans and rice:



Well, that’s the red beans part. Rice is just rice, no pics.

Got a recipe or special tips? That looks incredible.

[Cheeseweasel 26438]

5 minutes ago, BHMCruiser said:

Got a recipe or special tips? That looks incredible.

First, you make a roux...

 

[ScooterHTX 110]

Made an Asian rub with Chinese 5 spice and some other stuff. Smoked a pork putt and pork belly. Made an Asian slaw, topped topped bachmans japanese bbq sauce. Bought some bao buns at Asian grocery store and steamed them to serve bao sandwiches.



Sent from my iPhone using Tapatalk

[Underdog 28751]

On 2/4/2022 at 11:13 AM, BHMCruiser said:

Got a recipe or special tips? That looks incredible.

First, you find a nearby Popeyes… 

[Anastasis 23480]

43 minutes ago, ScooterHTX said:

Made an Asian rub with Chinese 5 spice and some other stuff. Smoked a pork putt and pork belly. Made an Asian slaw, topped topped bachmans japanese bbq sauce. Bought some bao buns at Asian grocery store and steamed them to serve bao sandwiches.



Sent from my iPhone using Tapatalk

Oh hell yes to this right here. 

[Brisketexan 105170]

Got a recipe or special tips? That looks incredible.

Soak a pound of beans overnight.

Sauté a bell pepper, an onion, several stalks of celery, a bunch of garlic. Add the beans, a ham hock, and about a pound of sausage, and a bay leaf, cover with water. Simmer for 3-4 hours or so till done and thickened. Take out the hock, pull the meat off of it and put that back in the pot. Add a little bit of Cajun seasoning if you want.

Serve over rice with some diced green onion and many splashes of Crystal.

Sometimes I cut the sausage in rounds, sometimes in half moons. Mix it up, go crazy. Also, the recipe easily doubles for a group.

[South Austin 52523]

1 minute ago, Brisketexan said:

Soak a pound of beans overnight.

Sauté a bell pepper, an onion, several stalks of celery, a bunch of garlic. Add the beans, a ham hock, and about a pound of sausage, and a bay leaf, cover with water. Simmer for 3-4 hours or so till done and thickened. Take out the hock, pull the meat off of it and put that back in the pot. Add a little bit of Cajun seasoning if you want.

Serve over rice with some diced green onion and many splashes of Crystal.

Sometimes I cut the sausage in rounds, sometimes in half moons. Mix it up, go crazy. Also, the recipe easily doubles for a group.

Do you also mash some beans to add thickness?

[WhatTheBuck 28793]

On 2/4/2022 at 11:13 AM, BHMCruiser said:

Got a recipe or special tips? That looks incredible.

I don’t know how Brisket makes his but that looks a lot like mine. I use Emeril’s recipe, more or less. And no, you don’t need a roux. You mash up some of the beans to make it thick. I once forgot to do that and it was still good. But you should mash up some of the beans. It’s better that way. Emeril’s recipe says to mash the beans against the side of the pot. I use a slotted spoon to remove some of the beans to a separate bowl where I use an immersion blender on them then return them to the pot. Use a little water or stock or beer or whatever to clean out that bowl.

Find some good smoked ham hocks. Those make for a great pot of beans. I used to be able to get good raw ones from a local market and smoke them myself but they stopped carrying those. Now when I ask them to special order raw ham hocks the ones they get aren’t as good. The two most important qualities of a good ham hock, imo, are that they should have edible meat on them and not a bunch of tiny bone parts that will fall off in the pot. In the latter case I’ll wrap the hocks in cheesecloth to prevent bone fragments from getting loose. Ideally there will be usable meat on the hocks so you can take them out of the pot after a couple hours, let them cool a little, harvest that meat, and return it to the pot. Finding a nugget of succulent hock meat in your beans is righteous. You can save the skin from the hocks, let it dry, then cut it up and fry it in bacon grease. Do not, and I can’t stress this strongly enough, DO NOT try to fry that skin while it’s still wet. The results will be explosive.

https://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-3646321

[Brisketexan 105170]

I generally don’t have to mash beans for thickness. I cook it long enough and stir with enough force a few times to smash some of the beans, and that does the trick.

As for the hocks, I usually use the ones that HEB puts out. BUT….if you’re ever traveling through East Bernard, hit up Vincek’s market and grab several house-smoked hocks. I get a bunch and put some in the freezer for later. Use em for both red beans and pintos.