Shit I've Cooked Lately

[Brisketexan 105,083]

I love lamb shanks. I use them for osso buco when I don’t feel like paying three times as much for veal shanks.

Man, all the collagen that reduces out of shanks (of any type) makes such a rich and thick demiglace….it’s magical. I just salted and peppered and browned these, then sautéed shallots and garlic, then added a coupla cups of beef broth and several fresh thyme sprigs (I am loving my thyme plant; it’s really taken off, and I’m using sprigs in a lot of my soups and braises). Add the carrots in the last hour, and you end up with tender meat and veggies with a thick, rich pan sauce that doesn’t need any finishing.

[CoachTex 2,623]

Made some Cuban food tonight. Mojito chicken. Black beans and rice. Maduros.

Edited April 4, 2022 by CoachTex

[CoachTex 2,623]

Key lime pie for dessert.

[lemonlime 5,503]

Stifado (Greek beef stew) with spinach dill rice.

[Texzilla58 4,732]

Oh, man. I love potatoes every which way. But I also love English muffins. I love them just toasted by themselves with butter.
To be fair, I haven’t yet met a starch I don’t like.

I like my English muffins on the side of my Benedict. With butter and preserves. They don’t add much to eggs Benedict on the bottom just soaking up poached egg water.

I am underwhelmed by the usual thin slice of fake Canadian bacon. I like real heavily smoked Canadian bacon or a thick slice of hood ham steak. The best I ever had was made with a thick Dungeness crab cake in Portland with a jalapeño hollandaise, and at dickie brennan’s in New Orleans made with a perfectly grilled filet, creole tomato and bearnaise.

[harpercollins 394]

I always flip my poached eggs over a couple of times on a smooth paper napkin or viva paper towel. No water to drip on toast. (A textured one is fine generally too, but I’ve only had one break on a textured one so I prefer smooth.).

[WhatTheBuck 28,775]

On 4/2/2022 at 4:10 PM, RMac5 said:

Baked salmon with a couple of poached eggs and a quart of hollandaise.

Btw, what do you do with the leftover egg whites after you make your hollondaise?

[Cheeseweasel 26,438]

11 hours ago, WhatTheBuck said:

Btw, what do you do with the leftover egg whites after you make your hollondaise?

Frittata. 

[Mo Horn 8,831]

12 hours ago, WhatTheBuck said:

Btw, what do you do with the leftover egg whites after you make your hollondaise?

Pavlova FTW. 

[Cheeseweasel 26,438]

26 minutes ago, Mo Horn said:

Pavlova FTW. 

Also a good call.

[elfenix 34,227]

13 hours ago, WhatTheBuck said:

Btw, what do you do with the leftover egg whites after you make your hollondaise?

tortilla (from pg 72):

 

[Mo Horn 8,831]

2 hours ago, Cheeseweasel said:

Also a good call.

Maybe even a better option... Pisco Sours

[RMac5 1,551]

I usually let ‘em go down the drain unless I need them.

[CoachTex 2,623]

Mi tienda street tacos and a michelada.

[Party_Taco 3,723]

Found a Mac recipe on Reddit that looked tempting… shit took over two hours to assemble but was out of this got damn world!

[WhatTheBuck 28,775]

7 hours ago, Party_Taco said:

Found a Mac recipe on Reddit that looked tempting… shit took over two hours to assemble but was out of this got damn world!
 

I’ve never put peppers in my mac & cheese. I might have to try that. But I’ve put bacon In it. I was glad to see that was included in the recipe. I separate the meaty parts from the fatty parts and just throw the meaty parts in. And yes, I just snack on the fatty parts. Don’t judge me.

[Underdog 28,585]

22 hours ago, CoachTex said:

Mi tienda street tacos and a michelada.

Bought a pack last year to bring back home really enjoyed it. Not sure why I didn’t get more this year. 

[hornbri 1,396]

On 4/8/2022 at 8:07 PM, CoachTex said:

Mi tienda street tacos and a michelada.

Looks good, now take that meat out of the cast iron and fry those corn tortillas up in that fat, yum….

[dcbc 14,465]

Sausage, spinach, and mushrooms with penne in a cream sauce. Needed more spinach.

[ChickenSandwich 9,829]

Mi Tienda Pastor burrito 

 

[BearCountry11 1,234]

Korean-style pork belly burnt ends to complete a charcuterie and cheese night.








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[Bogeywon 2,519]

6 minutes ago, BearCountry11 said:

Korean-style pork belly burnt ends to complete a charcuterie and cheese night.








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Damn….. if I’d know it was gonna be this kinda party ….

[irishtexan 11,515]

On 4/10/2022 at 9:37 AM, hornbri said:

Looks good, now take that meat out of the cast iron and fry those corn tortillas up in that fat, yum….

In my experience, the mi tienda street taco meat is very lean and doesn't yield a lot of rendered fat. I've had to add oil to the pan to achieve the desired maillard reaction.

[Cheeseweasel 26,438]

1 hour ago, irishtexan said:

In my experience, the mi tienda street taco meat is very lean and doesn't yield a lot of rendered fat. I've had to add oil to the pan to achieve the desired maillard reaction.

That's the sexiest post I've read on this site.

[Woland 732]

Ping Gai Wings from the Grill

[Anastasis 23,464]

21 minutes ago, Woland said:

Ping Gai Wings from the Grill

So let's talk about this situation.  What is going on right here cause that shit looks awesome. 

[Woland 732]

22 minutes ago, Anastasis said:

So let's talk about this situation.  What is going on right here cause that shit looks awesome. 

Ping Gai Chicken is a Laotian recipe. I love grilled wings, and I search around for chicken recipes from around the globe and use/adapt them to prepare my wings. I probably have a dozen or so wing recipes I use through the grilling season.

I'm old(er) with high blood pressure, so I substitute coconut aminos and maple syrup for the soy, oyster, and fish sauces. I also like things hot, so I add pureed ghost pepper in the marinade and doubled the sambal oelek in the sauce. I like using ghost pepper because it adds smokiness as well as heat. I also marinate my wings for 2-3 days.

For the Marinade:

1 tablespoon whole black peppercorns, or more to taste
1 large bunch fresh cilantro stems and leaves
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 pinches cayenne pepper
10 boneless, skinless chicken thighs

For the Dipping Sauce:

⅔ cup seasoned rice vinegar
1 lime, juiced
4 cloves garlic, crushed
1 tablespoon sambal oelek
1 tablespoon fish sauce
¼ cup freshly chopped cilantro
2 tablespoons honey, or more to taste

Edited April 12, 2022 by Woland

[Anastasis 23,464]

6 minutes ago, Woland said:

Ping Gai Chicken is a Laotian recipe. I love grilled wings, and I search around for chicken recipes from around the globe and use/adapt them to prepare my wings. I probably have a dozen or so wing recipes I use through the grilling season.

 

[LW Goatman 1,120]

33 minutes ago, Woland said:

Ping Gai Chicken is a Laotian recipe. I love grilled wings, and I search around for chicken recipes from around the globe and use/adapt them to prepare my wings. I probably have a dozen or so wing recipes I use through the grilling season.

 

[WhatTheBuck 28,775]

The ocean? What ocean?

[huge 3,793]

Whole peppercorns in the marinade?  I assume you need to let it marinate for a while for any effect?

[solamente73 1,132]

Inspired by this thread… using oak… TOASTED English muffins, CRISPY hash browns, grilled pork tender, poached eggs, hollandaise from whoever posted back in 2018 plus cayenne, chipotle, and cheddar (screw the egg whites).  Eat immediately after serving with cocktail or spiked coffee of choice.

Edited April 12, 2022 by solamente73
Coffee and cheese, dammit!

[Woland 732]

19 hours ago, Woland said:

Ping Gai Chicken is a Laotian recipe. I love grilled wings, and I search around for chicken recipes from around the globe and use/adapt them to prepare my wings. I probably have a dozen or so wing recipes I use through the grilling season.

I'm old(er) with high blood pressure, so I substitute coconut aminos and maple syrup for the soy, oyster, and fish sauces. I also like things hot, so I add pureed ghost pepper in the marinade and doubled the sambal oelek in the sauce. I like using ghost pepper because it adds smokiness as well as heat. I also marinate my wings for 2-3 days.

For the Marinade:

1 tablespoon whole black peppercorns, or more to taste
1 large bunch fresh cilantro stems and leaves
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons vegetable oil
2 pinches cayenne pepper
10 boneless, skinless chicken thighs

For the Dipping Sauce:

⅔ cup seasoned rice vinegar
1 lime, juiced
4 cloves garlic, crushed
1 tablespoon sambal oelek
1 tablespoon fish sauce
¼ cup freshly chopped cilantro
2 tablespoons honey, or more to taste

Left off the prep:

• Step 1

  Grind peppercorns coarsely using a mortar and pestle, electric grinder, or spice mill.

• Step 2

  Chop cilantro finely and transfer to a mixing bowl. Stir in the freshly ground pepper, oyster sauce, soy sauce, fish sauce, oil, and cayenne. Add chicken thighs and toss by hand until completely coated. Cover with plastic wrap and marinate in the fridge for 4 to 12 hours.

• Step 3

  Combine rice vinegar, lime juice, garlic, sambal, fish sauce, cilantro, and honey to make the dipping sauce. Refrigerate until ready to use.

[Woland 732]

Whole peppercorns in the marinade?  I assume you need to let it marinate for a while for any effect?

No, they should be ground. I failed to include the instructions and have put them in another post.

[Zepol87 9,185]

Seafood pasta night. 

Not sure what borked here I was just trying to change the pic

 

Edited April 13, 2022 by Zepol87

[Zepol87 9,185]

[Woland 732]

Tandoori Wings and Green Chutney

[Caponata 151]

 

[HenryJames 66,038]

Carne guisada, imo.

[speed817 19,256]

Was in the mood for shrimp and grits.....

[RMac5 1,551]

I could eat S&G every day! That shit looks great homie.

[huge 3,793]

Are the other chunks sausage?  Some other porky goodness?

[WhatTheBuck 28,775]

14 minutes ago, huge said:

Are the other chunks sausage?  Some other porky goodness?

They look porky. I’ll bet some sort of mushroom would be good, but they don’t look like mushrooms. I’d bet on pork. 

[speed817 19,256]

50 minutes ago, huge said:

Are the other chunks sausage?  Some other porky goodness?

That's some andouille sausage.  Fried those up a bit and used the drippings as the base of a sauce.  Added some flour and a cup of chicken broth.  Then threw on the shrimp after it thickened up a little bit.  Added all of that to the cheesy grits.

[Texzilla58 4,732]

Pork chops fried then smothered in a garlic sundried tomato gravy.

[South Austin 52,459]

Fuck yeah. Recipe, please?

[Cheeseweasel 26,438]

13 minutes ago, Texzilla58 said:

garlic sundried tomato gravy

 Sauce Piquant kicks ass

[Texzilla58 4,732]

Fuck yeah. Recipe, please?

This started out as a chicken recipe my wife made which was basically a southern smothered chicken that is great. I’ve tweaked it a bit for either chicken or pork chops. This one leans italianish; I also change out the seasonings and it’s a green chile cilantro sauce. Also if you slice up the meat before returning to the sauce toss in pasta for a pasta dish. I usually make this with mashed potatoes, as pictured. There’s some mashed taters as the base in the bowl.

I’m making for just us two so this is for 4-6 chops. Whether chicken or pork loin chops beat the shit out of them and then I use a needle press to tenderize.

I cook in a big cast iron skillet. You’ll need probably three or four tbsp of oil for pan frying. I like peanut oil but use what you like.

I have tried fancy Parmesan but for the breading your pregrated industrial Kraft type Parmesan works best.

1/3 cup AP flour
Salt
Black Pepper
Garlic granulated
Italian seasoning
Cayenne
2 tbsp. Grated Parmesan cheese

3 tbsp butter
10 cloves. Garlic minced
3 tbsp. Flour (I like Wondra for this)
2 cups Chicken broth
1 tsp. Worchestershire
1/2 tsp. Dried mustard
1 tsp. Onion powder
2. tsp. Italian seasonings
1/2 tap. Dried thyme
4oz Sundried tomatoes
6oz Half in half or cream
1/2 cup. Parmesan cheese
Italian parsley chopped
Fresh basil chopped

Season the chops with the seasonings on both sides. Add seasonings and cheese to flour. Dredge the chops and put in the skillet and pan fry til practically done. Remove. (I have made this with onions so if you want them add sliced onions here and sauté. )

Add butter to skillet and when foaming add the garlic and cook til carmelizing. Also scrape the pan to remove the fond. Add flour to make a roux. When nicely blonde add the broth and seasonings. (These are to taste so if you like oregano forward add more; it’s very flexible). Bring to just to boil and lower heat, sauce should be tightening up. Add the tomatoes and half and half. When it tightens add the Parmesan cheese and stir. Return the chops and cover, add in basil and parsley to taste.

[BearCountry11 1,234]

Got some Maui Nui venison delivered last week so started off with the tenderloin. Very tender. My wife doesn’t like venison but she absolutely loved this. Not sure how else to describe the taste other than “clean” - if that even makes sense. Definitely worth a look if you haven’t tried it yet.






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[Anastasis 23,464]

Technically, shit I pretty much watched my dad cook. Happy Easter you heathens. 
 

 

time for a cocktail