Shit I've Cooked Lately

[Woland 733]

Saigon Garlic-Lemongrass Wings

[Neonmoon 38129]

Teriyaki salmon bowl with edamame, avocado, green onions, carrots, crunchy noodles, and rice 

[Texzilla58 4733]

has a tex-mex rice recipe been posted around here?  i thought someone was going to but don't remember seeing it

Here’s the basic recipe I learned in high school working at Zantigo in Memphis around 76. You can adjust seasonings as you like, and add chopped peppers, peas, carrots if you like it in you rice.

1.5 cup long grain rice
2 tbsp Oil (bacon grease or lard even better)
1 cup onion chopped fine
2 cloves minced garlic
2 tsp ground chile (I usually use ancho)
1 tsp ground cumin
1 8oz can tomato sauce
16 oz water or chicken broth
Salt
Pepper

You need a good size pot with lid.

This dish is dependent on timing and technique. Have your meeze ready at the start, it goes quick.

Heat your oil on medium high heat. Add rice and stir to cover every grain. Continue to stir 3 or 4 minutes and rice will start to turn clear. Keep an eye on it; if it’s too hot the rice will turn to Rice Krispie looking things and you’ll have to start over.
Add the onions and continue to stir while cooking. (If you want bell peppers or fresh chilies add here too)
Continue to cook, keeping eye on the rice and stirring until onions are clear.
Add the garlic, chile, cumin. Stir.
Add the tomato sauce and water/broth. Salt and pepper to taste. Stir and bring to a boil.
(If you’re a corn, pea and carrot person put up to a cup of thawed frozen corn, peas and carrots in the pot now)
Put on a cover and reduce heat to low. Don’t take the lid off. In 20 minutes it should be done. Fluff the rice and serve.

If you want a complete meal:
Taco rice. Make a pound of taco meat and stir in the rice when done.
Easy Arroz con pollo: after cooking the rice add shredded rotisserie chicken and a can of diced tomatoes (rotel if you like)

[Anastasis 23469]

Its hot as fuck today.  Cleaning the garage, which mean the smoker is out in the driveway.  Might as well throw on a few birds and some ribs.

 

 

 

[Anastasis 23469]

Finished product.

 

 

 

 

Edited June 5, 2022 by Anastasis

[Post Oak 20209]

Made a Tri-tip using Chuds recipe.  S&P plus garlic on the BGE.  275 for an hour or so.  Pulled it at 120 then seared it over the coals.

Never done it before so I have no idea if this even what its supposed to look like but it was really good.

[Party_Taco 3724]

Are you saying that you were using the player-setter / indirect until you hit that temp and then pulled the goods to heat over direct? If so, that sounds right to me.

Anyway, I was craving some PNW summer flavors so did some coho filets over a summer salad with an Asian vinaigrette.

- Fresh chopped garlic
- Lots of Tamari
- Boon Sauce (google it)
- Dijon

[Post Oak 20209]

2 minutes ago, Party_Taco said:

Are you saying that you were using the player-setter / indirect until you hit that temp and then pulled the goods to heat over direct? If so, that sounds right to me.

Anyway, I was craving some PNW summer flavors so did some coho filets over a summer salad with an Asian vinaigrette.

- Fresh chopped garlic
- Lots of Tamari
- Boon Sauce (google it)
- Dijon

That's exactly what I did.

[pops 6983]

Barilla tacos. 

[Anastasis 23469]

Tomatillo and green chile smoked chicken enchiladas.

 

[CoachTex 2623]

Baja chicken

[Blotto 23497]

2 hours ago, CoachTex said:

Baja chicken

fuck yeah

[ScooterHTX 110]

Grilled some hanger steaks topped with Cafe Paris butter recipe.

Was going to do duck fat potatoes but didn’t plan enough ahead. Hash browns work in a pinch.

https://www.recipetineats.com/cafe-de-paris-butter-sauce-for-steak/





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[Texzilla58 4733]

I love a compound butter on a steak. So easy to make and keep in the freezer. Did you include the anchovy?

I make one similar to this without the anchovy or curry, and with the tarragon it comes across as a bearnaise without the hassle of making a sauce.

[dcbc 14471]

4 hours ago, ScooterHTX said:

Grilled some hanger steaks topped with Cafe Paris butter recipe.

Was going to do duck fat potatoes but didn’t plan enough ahead. Hash browns work in a pinch.

https://www.recipetineats.com/cafe-de-paris-butter-sauce-for-steak/





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What amounts of ingredients do you use for Cafe de Paris butter?

[Zepol87 9185]

Anyone have any decent halibut recipes or ideas? Still have a shit ton from Alaska last year and need to make room because headed back in August and plan to bring some other stuff back. Fish and chips and fish tacos were done a couple months ago with some. 

[ss13 1832]

I've marinated, then baked or grilled in these marinades. 

 

 

Quick, cheap, easy, good. Serve with whatever sides you like. 

[elfenix 34230]

14 minutes ago, Zepol87 said:

Anyone have any decent halibut recipes or ideas? Still have a shit ton from Alaska last year and need to make room because headed back in August and plan to bring some other stuff back. Fish and chips and fish tacos were done a couple months ago with some. 

https://www.seriouseats.com/prosciutto-wrapped-cod-chorizo-cannellini-beans-recipe

[Texzilla58 4733]

Anyone have any decent halibut recipes or ideas? Still have a shit ton from Alaska last year and need to make room because headed back in August and plan to bring some other stuff back. Fish and chips and fish tacos were done a couple months ago with some. 

It’s the chicken of the sea. You can basically use it for anything. Try grilling it and top with some of that cafe de Paris butter. I’d just make fish n chips until it’s gone

[ChickenSandwich 9832]

1 hour ago, Texzilla58 said:

It’s the chicken of the sea. You can basically use it for anything. Try grilling it and top with some of that cafe de Paris butter. I’d just make fish n chips until it’s gone

Agreed. If don’t want to grill. 
 

Med - hot pan. Just need butter and soy sauce. 
 

Drop butter in hot pan and add fish few seconds later. Cook 2 mins or until edges get white, add another pad of butter and flip. Cook another min, then add few splashes of soy and it’s done after another min. 
 

Leftover butter/soy in pan is a great sauce starter. Can go as is or add spices of your choice. Serve with anything. 
 

4 min fish. 

[DalTxHornFan 3101]

It's hot in the summer.  Poach it lightly in white wine, garlic, and butter.  Chill it and serve it salad nicoise style.

[dcbc 14471]

10 minutes ago, ChickenSandwich said:

Agreed. If don’t want to grill. 
 

Med - hot pan. Just need butter and soy sauce. 
 

Drop butter in hot pan and add fish few seconds later. Cook 2 mins or until edges get white, add another pad of butter and flip. Cook another min, then add few splashes of soy and it’s done after another min. 
 

Leftover butter/soy in pan is a great sauce starter. Can go as is or add spices of your choice. Serve with anything. 
 

4 min fish. 

Username partially checks out.

Edited June 19, 2022 by dcbc

[Neonmoon 38129]

3 hours ago, Zepol87 said:

Anyone have any decent halibut recipes or ideas? Still have a shit ton from Alaska last year and need to make room because headed back in August and plan to bring some other stuff back. Fish and chips and fish tacos were done a couple months ago with some. 

Do a Halibut bowel. Either blackened or a teriyaki glaze. You can so many directions with bowels. Do Asian with edamame and rice like I did above, or Mexican with corn and beans. 

[Texzilla58 4733]

Do a Halibut bowel. Either blackened or a teriyaki glaze. You can so many directions with bowels. Do Asian with edamame and rice like I did above, or Mexican with corn and beans. 

I’m not a fan of bowels of any animal. It’s why I clean my shrimp. Certainly ain’t eating halibut poop either.

[Anastasis 23469]

36 minutes ago, Neonmoon said:

Do a Halibut bowel. Either blackened or a teriyaki glaze. You can so many directions with bowels. Do Asian with edamame and rice like I did above, or Mexican with corn and beans. 

Interesting autocorrect. 

[mchookem 16327]

didn't actually cook shit in this picture but look at these fucking tomatoes 🤤

 

[ScooterHTX 110]

I love a compound butter on a steak. So easy to make and keep in the freezer. Did you include the anchovy?

I make one similar to this without the anchovy or curry, and with the tarragon it comes across as a bearnaise without the hassle of making a sauce.

Followed the recipe exactly (plus a little more garlic) the first time. Used anchovy paste for Ease. Worth it for flavor.

My basis Le Relais de l'Entrecôte recipe for their sauce. Steak frites. Never been to paris location, but used to visit London often for work and an amazing sauce.

I’ve made the entrecôte sauce before, it is
Intense / messy / and Has a lot going on. This is simple, and I didnt notice much of a difference.

Made a double batch and froze most of it.

Did these at the ranch in Shiner. In houston like to do hanger steaks in duck fat, on the cast iron, on the grill outside. Not a huge difference, but I will spend a few more dollars for that crust.


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[South Austin 52463]

I made lamb tagine yesterday for an early Father’s Day celebration with my dad. I took this prep shot, and then proceeded to drink a lot of wine during the process and forgot to take pics of the finished product. But here’s the recipe.

https://www.bonappetit.com/recipe/spiced-lamb-tagine

[Cheeseweasel 26438]

16 hours ago, South Austin said:

forgot to take pics of the finished product

It's almost done, in my opinion. 

[Texzilla58 4733]

My wife just handed me a recipe and pic of deviled eggs where the egg white halves are dredged in egg and Cajun seasoned panko, fried, then filled. I will make them and report. Could be a game changer.

[TXLNGHRN10 341]

Did some shrimp tacos as well


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[South Austin 52463]

Nice presentation.  Rep to you, sir.

[Cheeseweasel 26438]

I like how nothing is eaten but the Margarita is half gone. This guy cooks.

[Texzilla58 4733]

Did some shrimp tacos as well


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There are few things better than a Texas wild gulf shrimp. They exist no where else. You have done the shrimp proud. And Texas. I could eat three of those shrimp piles you got there.

I see high end restaurants serving “Tiger” shrimp. Cheap fucking Asian bugs grown in shit. Might as well devein it by throwing the whole fucker away.

[TXLNGHRN10 341]

3 hours ago, Texzilla58 said:

There are few things better than a Texas wild gulf shrimp. They exist no where else. You have done the shrimp proud. And Texas. I could eat three of those shrimp piles you got there.

I see high end restaurants serving “Tiger” shrimp. Cheap fucking Asian bugs grown in shit. Might as well devein it by throwing the whole fucker away.

Thank you sir
marinated in lime juice and Uncle Chris's seafood seasoning

[Texzilla58 4733]

Thank you sir
marinated in lime juice and Uncle Chris's seafood seasoning

I like your setup but another one is flour tortillas with the shrimp and doused in melted garlic butter with fresh jalapeños. It’s like a Texas lobster roll without the Yankee Ness

[Cheeseweasel 26438]

Yankees use mayo on their seafood.

Motherfuckers.

[BHMCruiser 1813]

21 minutes ago, Cheeseweasel said:

Yankees use mayo on their seafood.

Motherfuckers.

Not all of them. Hot buttered lobster roll is a thing of profound beauty.

[McFly 606]

29 minutes ago, Cheeseweasel said:

Yankees use mayo on their seafood.

Motherfuckers.

I use mayo to make tartar sauce. Is that wrong?

[elfenix 34230]

mayo goes in remoulade

[Cheeseweasel 26438]

Mayo goes in the garbage can

[tigol 2395]

You guys are going to summon the gimp.

[hookemATL 11714]

Mayo is like slavery. A necessary evil that people tend to have strong opinions about, for some strange reason. 

[WhatTheBuck 28776]

1 hour ago, elfenix said:

mayo goes in remoulade

It’s also in your ranch dressing. 

[Texzilla58 4733]

Jesus if you don’t like mayo we know you don’t like mayo. It’s a choice not a requirement.

Unless you’re one that says you hate mayo but love aioli. Now that’s stupid.

[South Austin 52463]

3 hours ago, elfenix said:

mayo goes in remoulade

And tarter sauce.

[South Austin 52463]

2 hours ago, WhatTheBuck said:

It’s also in your ranch dressing. 

And in potato salad.

[ChickenSandwich 9832]

[WhatTheBuck 28776]

2 hours ago, South Austin said:

And in potato salad.

The kind I make with yellow mustard, anyway. I’ve never taken a shot at a warm potato salad made with oil. I need to try that sometime. 

[Hank_Hill 18803]

Feijoada. Brazilian black bean stew with calabresa sausage, chorizo ,bacon, and carne seca 

Edited June 23, 2022 by Hank_Hill