Shit I've Cooked Lately

[Kennythetiger 9483]

42 minutes ago, Hank_Hill said:

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

Looks nice. More interested in the dessert pics though. 

[CoachTex 2629]

Dry brine for tomorrow. 

[CoachTex 2629]

Happy Arch Madness!

[Texzilla58 4745]

A pot of greens, some black eyes and cornbread.

[pops 7007]

Looks fairly pedestrian... fresh steelhead with lemon rice and asparagus with balsamic and parm.  Slammed and whatnot 

 

[Anastasis 23486]

1 hour ago, pops said:

Looks fairly pedestrian...

pops, I just made some garlic bread.

 

[Party_Taco 3780]

Felt like some Greek last night… Zorba can kiss my ass!

[Anastasis 23486]

pos repped despite using store shelf tzatziki. 

[DalTxHornFan 3119]

3 minutes ago, Anastasis said:

pos repped despite using store shelf tzatziki. 

We can't all be you, man!

[Anastasis 23486]

6 minutes ago, DalTxHornFan said:

We can't all be you, man!

less time and effort involved than that arugula salet. 

[elfenix 34341]

23 minutes ago, Party_Taco said:

 

[pops 7007]

I dont know... let's call it summer salet with grilled chicken and balsamic vinaigrette. 

[Texzilla58 4745]

Felt like some Greek last night… Zorba can kiss my ass!

The only mistake… too many chops on your companions plate. You should have polished a couple of those in the kitchen.

[BHMCruiser 1819]

11 hours ago, Party_Taco said:

Felt like some Greek last night… 

Does your ass hurt today?

[Party_Taco 3780]

The only mistake… too many chops on your companions plate. You should have polished a couple of those in the kitchen.

You can count, right?

Notice the disparity?

[Party_Taco 3780]

pos repped despite using store shelf tzatziki. 

Put the wife in charge of the “sides” … some wins/losses there

[Texzilla58 4745]

Lisa Fain’s Hill Country baked beans. They are awesome.

[solamente73 1132]

Shit I cooked for the family - shells stuffed with grilled chicken fajita; sautéed onion, bell pepper, jalapeños; cream cheese; Mexican cheese mix; Bolner’s southwest fajita seasoning.  Topped with roasted hatch green chili sauce (roasted Hatch chilis, chicken stock, onion, garlic, dash cumin) and more cheese.  Baked.  Decadent.

[Judge Roybeanbag 11821]

I haven't done this but it is on my bucket list of shit I'd like to cook lately.  Cornbread waffles, leftover chili with an egg and some jalapenos on top. 

[Texzilla58 4745]

Shit I cooked for the family - shells stuffed with grilled chicken fajita; sautéed onion, bell pepper, jalapeños; cream cheese; Mexican cheese mix; Bolner’s southwest fajita seasoning.  Topped with roasted hatch green chili sauce (roasted Hatch chilis, chicken stock, onion, garlic, dash cumin) and more cheese.  Baked.  Decadent.

So looks great but I dont have the patience to stuff. I make similar as a pasta sauce and serve mixed with bow tie pasta. With some bacon to go with the chicken.

[Anastasis 23486]

Some skirt steak seasoned with HC's tex mex and topped with some carolina reaper sauce from a nearby taco truck. 

 

 

[Mo Horn 8855]

Made chile verde tonight. So good. Mrs. Mo made the beans. Made her Uelita proud. 

[UTCzech III 2907]

Nothin’ fancy, just a pre-4th fish fry 

[Post Oak 20295]

9 minutes ago, UTCzech III said:

Nothin’ fancy, just a pre-4th fish fry 

Awesome.  How are you frying those?  What's your setup? 

[UTCzech III 2907]

4 minutes ago, Post Oak said:

Awesome.  How are you frying those?  What's your setup? 

Electric skillet set up using my gas grill as a table, filled with oil and fry away.  Would have used my Turkey fryer but was low on propane, too lazy to go get a refill.

[Party_Taco 3780]

Cedar plank salmon served on sushi rice with nori and a “special sauce” made from Hosin, Boon and Tamari

No credit for the shrimp egg rolls, but they slammed

[WhatTheBuck 28811]

14 hours ago, UTCzech III said:

Nothin’ fancy, just a pre-4th fish fry 

A good fish fry doesn’t need to be fancy. That looks awesome.

[Texzilla58 4745]

Nothin’ fancy, just a pre-4th fish fry 

Just hand me that tray of shrimps and hush puppies.

[South Austin 52636]

17 hours ago, UTCzech III said:

Nothin’ fancy, just a pre-4th fish fry 

 

Catfish, I presume? Catfish is a food that was meant to be eaten only fried.

[UTCzech III 2907]

1 hour ago, South Austin said:

Catfish, I presume? Catfish is a food that was meant to be eaten only fried.

Yep.  Turned out pretty well.

[Brisketexan 105460]

I’ve got. It’s kids home now, so the giant-ass bag of crawfish we peeled and froze a couple months ago gets put to use. And the wife prefers shrimp etouffe, so made a batch of that as well:





And holy shit, I made way too much. We have leftovers for days.

[South Austin 52636]

59 minutes ago, Brisketexan said:

I’ve got. It’s kids home now, so the giant-ass bag of crawfish we peeled and froze a couple months ago gets put to use. And the wife prefers shrimp etouffe, so made a batch of that as well:





And holy shit, I made way too much. We have leftovers for days.

[Party_Taco 3780]

Fuck it, I’ll smash again… ain’t no shame in this game!

[RMac5 1551]

@Brisketexan care to share that recipe? That more blonde roux recipe looks great. 

[Texzilla58 4745]

I’ve got. It’s kids home now, so the giant-ass bag of crawfish we peeled and froze a couple months ago gets put to use. And the wife prefers shrimp etouffe, so made a batch of that as well:





And holy shit, I made way too much. We have leftovers for days.

Looks good. Did you clean your shrimps?


Sent from my iPhone using Tapatalk

[Brisketexan 105460]

13 hours ago, RMac5 said:

@Brisketexan care to share that recipe? That more blonde roux recipe looks great. 

I'll dig up the recipe.  It's my mom's etouffee recipe, and it's actually very easy.

The roux is a simple butter-flour roux for each.  For a single batch, it's a stick of butter and 4-5 tablespoons of flour.  You just stir that over heat for a few minutes to bind and thicken a bit, then do the rest.

And the reason for the color difference is not the rouxs, but the seafood used.  The crawfish had lots of that golden crawfish butter on them, which colors the overall dish.  The shrimp are cleaner, so no real color added to their batch. 

3 hours ago, Texzilla58 said:

Looks good. Did you clean your shrimps?


Sent from my iPhone using Tapatalk

Nope.  Peeled them (and made stock with the shells, which I used -- always make stock, people), cut them in half, and that was that.

[Celery Man 21004]

Not the prettiest but I don’t care. I love empanadas man

[Kennythetiger 9483]

How were the cheerios?  

[RMac5 1551]

9 hours ago, Brisketexan said:

I'll dig up the recipe.  It's my mom's etouffee recipe, and it's actually very easy.

The roux is a simple butter-flour roux for each.  For a single batch, it's a stick of butter and 4-5 tablespoons of flour.  You just stir that over heat for a few minutes to bind and thicken a bit, then do the rest.

And the reason for the color difference is not the rouxs, but the seafood used.  The crawfish had lots of that golden crawfish butter on them, which colors the overall dish.  The shrimp are cleaner, so no real color added to their batch. 

Nope.  Peeled them (and made stock with the shells, which I used -- always make stock, people), cut them in half, and that was that.

Thanks amigo! No tomatoes or tomato sauce either, I know lots of folks add them. Is that a creole vs Cajun recipe? 

[Brisketexan 105460]

Thanks amigo! No tomatoes or tomato sauce either, I know lots of folks add them. Is that a creole vs Cajun recipe? 

Seems to be the distinction. Here you go, transcribed from my mom’s recipe:

Recipe: etouffee
1 stick butter, maybe a touch more
4+ tablespoons flour (really, just eyeball the butter/flour ratio till it looks like it’s making a decent roux, it may need 6 or so) Brisket note: I use around 5
1 medium onion, diced (white is best, yellow is fine)
1 large green bell pepper, diced
3-4 cloves chopped garlic
4-5 stalks of celery, diced
1 lb of crawfish or shrimp
Bay leaf

Melt butter, stir in flour to make a light roux. Add veggies, cook over medium heat till veggies are wilted and flour/roux has cooked some. Add 1-2 cups stock/water (if you made shrimp shell stock, use that - otherwise, water is fine, crawfish usually have a lot of crawfish butter on them), stirring constantly as you do so. Cook it down over medium heat until it is almost to desired consistency/thickness (stirring regularly), then add crawfish or shrimp. Cook for 5 mins or so (at least until shrimp are done, if using shrimp).

Season with a bit of Tony’s, or salt and pepper, to taste (it will need some seasoning). Splash of Crystal into the pot is also good if your crowd can handle it.

Serve over rice, top with chopped green onions and some more Crystal.

[RMac5 1551]

Thanks tons BT! Will be making this very soon.

[Celery Man 21004]

2 hours ago, Kennythetiger said:

How were the cheerios?  

Per the 1 year old, every bit a good as the empanadas and even better after marinating on the floor for a bit

[RMac5 1551]

Figured the cheerios were for the dog.

[Kennythetiger 9483]

54 minutes ago, RMac5 said:

Figured the cheerios were for the dog.

I think his name is Kevin, and I am not sure if he’s still with us. 

[WhatTheBuck 28811]

10 hours ago, Celery Man said:

Not the prettiest but I don’t care. I love empanadas man

Pretty enough. Homestyle cooking doesn’t need to look artistic. I usually come up short when I try or am too eager to eat to even bother with a fancy presentation.

I like the dishware.

[Celery Man 21004]

10 hours ago, RMac5 said:

Figured the cheerios were for the dog.

 

9 hours ago, Kennythetiger said:

I think his name is Kevin, and I am not sure if he’s still with us. 

Kevin would have loved the Cheerio phase.

4 hours ago, WhatTheBuck said:

I like the dishware.

I have all these talavera dishes and the wife still prefers her west elm bowls and plates. Not for empanada night.

[Texzilla58 4745]

Nope.  Peeled them (and made stock with the shells, which I used -- always make stock, people), cut them in half, and that was that.

Does the shrimp shit add to the flavor profile?

[kilroydos 267]

1 hour ago, Texzilla58 said:

Does the shrimp shit add to the flavor profile?

Don't be fatuous.  You know it does.

[Brisketexan 105460]

5 hours ago, Texzilla58 said:

Does the shrimp shit add to the flavor profile?

 

3 hours ago, kilroydos said:

Don't be fatuous.  You know it does.

This.

Seriously, for probably 3/4 of my life, "clean the shrimp!" wasn't a thing.  You got whole shrimp, with the heads on and all.  You did stuff like boil them whole, after which you pulled the head off, peeled, and ate it.  If I can, I'll buy cleaned shrimp for certain recipes, because the wife likes that extra touch.  But men shouldn't give a damn about such things.

Get shrimp.  Cook shrimp.  Eat shrimp.  Enjoy, without being a candyass.

[MalibuSheriff 1092]

Last Christmas we were preparing to visit the in-laws in Dallas and I was looking around for things to do to get out of the house.  One of my old Dallas haunts was a place over by White Rock Lake on Garland Road called Barbec’s.  Overall, their food was pretty meh but their most popular item was their beer biscuits, which people came in and picked up by the dozen.  Unfortunately, I learned that they closed for good during the pandemic.  I doubly mourned the loss of their delicious biscuits and a good excuse to get out of in-laws house for a short while.

As luck would have it, I found the recipe for Barbec’s Beer Biscuits:

https://lakewood.advocatemag.com/remembering-barbecs/

They are more akin to bread/cornbread than traditional southern biscuits but they are addictive and go well with butter or a batch of homemade sausage gravy.

Long live Barbec’s Beer Biscuits.