Shit I've Cooked Lately

[JSB 677]

Fuck that game, but I did cook some crab legs, which helped. Baked in foil packets, with some roasted potatoes and corn, and some garlic butter for dipping

[JSB 677]

Rib day

Beef and pork. These pics suck, but they are awesome

[Jack Straw 2954]

\

chicken yakitori

plum and mixed berry gateau breton

[Judge Roybeanbag 11819]

Damn I would tear that up with a scoop of homemade vanilla ice cream on top.  

[elfenix 34221]

Serious eats pan pizza:

[MalibuSheriff 1090]

45 minutes ago, elfenix said:

Serious eats pan pizza:

I vote for a pan pizza thread.  My first try a while back was decent with a side of meh.  The above looks fantastic.

[TankedBevo 2482]

4 minutes ago, MalibuSheriff said:

I vote for a pan pizza thread.  My first try a while back was decent with a side of meh.  The above looks fantastic.

Make it so. I did one a while back and it was good (like all pizza) but def could have been better 

[Jack Straw 2954]

11 hours ago, Judge Roybeanbag said:

Damn I would tear that up with a scoop of homemade vanilla ice cream on top.  

that's exactly how that went down

[shnsajax 3591]

Serious eats pan pizza:

I did this on Friday as well. Kids destroyed it and had no leftovers.

[Sheep Have Wool 1053]

That pan pizza is definitely good, especially using their cold-ferment dough recipe. That said, the Serious Eats Tortilla Pizza is my go-to for awesome drunk food. Frozen shredded mozzarella, pepperoni, and some jar pizza sauce and you're set to go.

[solamente73 1132]

18 hours ago, elfenix said:

Serious eats pan pizza:

[Brisketexan 105046]

Just went simple last night.  Made a green chili mac, bechamel loaded with aged white cheddar, sharp cheddar, some gouda, and a dash of parmesan, topped with some more sharp cheddar:

 

[Sheep Have Wool 1053]

Brisket's mac & cheese made me break out some of these from the freezer, because...cheese. And I had some leftover sage from some failed cocktail experimentation (if anyone knows the ratios for Fort Worth's Usual drink Unconventional Wisdom, I'd love to hear it).

Blatantly stolen from Serious Eats' take on The Spotted Pig's ricotta gnudi. They freeze extremely well, so make a giant batch, but they're a bit picky about cooking; I like to pull mine off the heat right before they go in so they don't get torn up by the bubbles from the boiling water - don't stir! Ideally, you end up with a super thin pasta shell filled with melty peppery ricotta.

[Brisketexan 105046]

So, I felt the need to go full Mexican.

Fresh lengua:



Done and ready to be peeled:



Skin removed:



And torta de lengua:

[Bone3421 716]

Did a Malaysia style spatchcock chicken the other day...coconut ginger garlic chilies tumeric cumin onion in marinade

[HenryJames 66034]

Sauerbraten, imo.

[elfenix 34221]

On 9/6/2018 at 5:30 PM, Sheep Have Wool said:

Brisket's mac & cheese made me break out some of these from the freezer, because...cheese. And I had some leftover sage from some failed cocktail experimentation (if anyone knows the ratios for Fort Worth's Usual drink Unconventional Wisdom, I'd love to hear it).

Blatantly stolen from Serious Eats' take on The Spotted Pig's ricotta gnudi. They freeze extremely well, so make a giant batch, but they're a bit picky about cooking; I like to pull mine off the heat right before they go in so they don't get torn up by the bubbles from the boiling water - don't stir! Ideally, you end up with a super thin pasta shell filled with melty peppery ricotta.

so that looks really tasty.  where'd you get the ricotta?  CM?

[Sheep Have Wool 1053]

1 hour ago, elfenix said:

so that looks really tasty.  where'd you get the ricotta?  CM?

Yep, it's not too hard to find decent stuff there. It's definitely an important ingredient. Per the article:

Spoiler

As with my quick and easy ricotta gnocchi, I’ve found that the quality of the ricotta is of utmost importance to the success of this recipe. There’s really not much more to it. Not all ricotta is created equal. In fact, of commonly available supermarket ingredients, I’d say it’s the one product that shows the most variation between low and high quality. The good stuff can be heavenly, while the bad stuff? Gritty, watery, bland, sour-tasting dreck that’s not worth the cost of the plastic tub it comes packaged in.

Low-quality mass-market brands will have various gums and stabilizers listed as ingredients, included to bypass costly and time-consuming draining steps. You’re essentially buying water that’s been stabilized artificially to thicken up with the milk solids in the tub. Higher quality ricotta should list milk, salt, and, at the very most, either an acid or a natural culture. These are the only ones you should be buying. If you can find freshly made sheep’s milk ricotta at a specialty market or a farmer’s market, even better. It has a nice grassiness and sharp acidity that plays nicely with the rich butter sauce.

 

[Celery Man 20929]

Y'all know Ninfa's?

https://www.homesicktexan.com/2007/01/salsa-salvation-ninfas-green-sauce.html

 

(her recipe calls for way the fuck too much sour cream.  and obviously crema is better)

[Jack Straw 2954]

provoleta

[Sheep Have Wool 1053]

5 hours ago, Jack Straw said:

provoleta

That looks outstanding, especially with that red pepper flake. How did it taste? Do you have a solid recipe?

Provoleta is always good, but I don't feel like I've ever had any that was great, even in Argentina. I can't help but think, "You know what would make this awesome? If you threw some chorizo in and turned it into queso fundido."

[Kennythetiger 9374]

RIP, Jack's dog.    

[Dutch 4465]

1 hour ago, Kennythetiger said:

RIP, Jack's dog.    

I hope this is not true; Jack's dog is the unofficial TOS and Surly mascot.

[Kennythetiger 9374]

It was tongue-in-cheek.  Did not see him in the background.  I too hope he was sleeping.

[Jack Straw 2954]

16 hours ago, Sheep Have Wool said:

That looks outstanding, especially with that red pepper flake. How did it taste? Do you have a solid recipe?

Provoleta is always good, but I don't feel like I've ever had any that was great, even in Argentina. I can't help but think, "You know what would make this awesome? If you threw some chorizo in and turned it into queso fundido."

thanks - it was great.  i don't have any particular recipe - i've made it with roasted red peppers, with mushrooms, with onions, with tomatoes, once with a quartered hard boiled egg on top (had it served to me that way once in Argentina).   i made this one with a combination of provolone (blanking on the specific type right now) and smoked provolone

to me the key is just using high quality cheese.  the rest is just whatever i feel like.  always fresh oregano and basil from my garden.  chorizo sounds good, i am a big fan of fundido

PS the dog is still around and fine - i cooked this at my mom's place where she isn't welcome b/c my mom has a bitchy ass cat 

[Kennythetiger 9374]

Pussy undefeated.

[Anastasis 23455]

24 minutes ago, Kennythetiger said:

Pussy undefeated.

user name checks out. 

[huge 3793]

Axis bolognese on pappardelle

[ChickenSandwich 9824]

On 9/14/2018 at 7:09 PM, Celery Man said:

Y'all know Ninfa's?

https://www.homesicktexan.com/2007/01/salsa-salvation-ninfas-green-sauce.html

 

(her recipe calls for way the fuck too much sour cream.  and obviously crema is better)

I've found that between this one and Rob Walsh I can make an accurate recreation.  It also doesn't require finding green tomatoes in season.

 

12 - tomatillos - boiled until soft (5-10min)

3-10 serranos - boiled until soft (heat preference)

place in blender and blend until smooth

now place blender in fridge to cool for at least 30mins before the next step (if you don't the avocado will cook and it all goes to shit)

once cool, add three med avocados (coarsely chopped) and blend. (or 2.5 depending on size)

Transfer to a large bowl and add 1 diced bunch of cilantro (stems too), 2Tbspns salt and 1 cup Crema or sour cream, stir and chill at least 8 hours

 

[Celery Man 20929]

interesting.  i've had mixed success making it with yellow tomatoes and even those little baby yellow ones, but it's hit or miss.  will have to try your method next time I have a hankering for it and can't get green tomatoes.  Also in Austin, Tortilleria Rio Grande (one up north, one down south in the shitty shopping center at 1st and Wm Cannon) sells a very good salsa de aguacate that is similar.

[ChickenSandwich 9824]

The key to getting it right is the amount of avacado and crema. Too much of either and the balance is off. Go slow and look for the right color. A little trial and error on those amounts will help you dial it in. Makes a ton too

[Anastasis 23455]

three bone rib roast. a few hours on the smoker, finished inside. 

[gsoda3 3245]

Nicely done. Was that a salt/pepper rub? And did you foil it in the smoker? I'm surprised at the color, mine always turn out darker.

[Anastasis 23455]

kosher salt and coarse pepper. no foil. maybe 3.5-4h on smoke. finished in oven @ 200. pulled @ 120 on the temp probe.   

[Dutch 4465]

Bravo. That looks outstanding, my good man.  Please accept an affirmative Surly Internet.

[Kyrie Eleison 9312]

On 9/3/2018 at 8:37 PM, elfenix said:

Serious eats pan pizza:

[lonestarguido 21]

Cross posted.  German potato salad.  No mustard or mayo, but vinegar and sugar instead.  And a lb of bacon.

Recipe? Making some ribs this weekend and want a solid non mayo potato salad


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[dcbc 14465]

20 hours ago, lonestarguido said:

 

Recipe? Making some ribs this weekend and want a solid non mayo potato salad


Sent from my iPhone using Tapatalk

German Potato Salad

5 lb bag of potatoes, boiled and chopped into about 1" cubes.

1 lb Bacon chopped into 1" pieces

1 large white onion chopped.

2--3 cloves garlic minced

1 bunch of green onions chopped.

Salt/pepper to taste.

1/4 Cup White Sugar

1 Cup White Vinegar.

Fresh chopped Parsley for garnish

Directions:  In a large pan, fry up the bacon pieces until crispy.  Set aside.  Saute the garlic, white onion, and green onion in a portion of the bacon grease (or use olive oil if you prefer).  Salt and pepper to taste.  Once everything looks tasty, add the potatoes, and pan fry until you have some good brown, crispy edges.  Salt and pepper to taste.  Add sugar and vinegar and mix it up well.  Mix the bacon back in.  Mix in some of the parsley.  Put it all in a serving dish and sprinkle some more parsley over the top. 

 

Enjoy!

Edited September 26, 2018 by dcbc

[Anastasis 23455]

Something along these lines is also a nice non-mayo alternative...

 

https://zenanzaatar.com/light-mediterranean-potato-salad-vegan-gluten-free/

 

parsley, mint, oil, garlic, green onions, lemon.

Edited September 26, 2018 by Anastasis

[HenryJames 66034]

Bangers and mash.

[Anastasis 23455]

8 minutes ago, HenryJames said:

Bangers and mash.

your mom. 

[HenryJames 66034]

[Don Johnson 4752]

On 9/23/2018 at 9:03 PM, Anastasis said:

kosher salt and coarse pepper. no foil. maybe 3.5-4h on smoke. finished in oven @ 200. pulled @ 120 on the temp probe.   

Looks fantastic. 

I’ve got a 4 bone rib roast. About 9.5 lbs. and really want to smoke it. 

Is that too big?  Would I be better off smoking two 4.75 lb rib roasts?

Also, any tips? I was just going to do 225 until I got to 120. 

[Anastasis 23455]

I got to be totally honest.  I think that I prefer a prime rib just straight up cooked in the oven. The smoke is great, but I think that I prefer the "clean" beef flavor without the smoke when we are talking prime rib.  Either way I think that you will be fine with the 4 bone.  

[pops 6980]

3 hours ago, Anastasis said:

I got to be totally honest.  I think that I prefer a prime rib just straight up cooked in the oven. The smoke is great, but I think that I prefer the "clean" beef flavor without the smoke when we are talking prime rib.  Either way I think that you will be fine with the 4 bone.  

I hate to agree but I do. Maybe an hour in the smoker just to give it a kiss, then continue the reverse sear in the oven. 

[huge 3793]

 

Sorry for the lack of other pics but I made beef rib hash this morning.

 

Diced hash browns with onion and peppers.

 

Topped with a fried egg of course.

 

 

 

[lonestarguido 21]

Cod Persilade with roasted asparagus and cous cous salad

Recipe of Ad Hoc at home and was outstanding are very easy to make




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[PantsTent 2002]

Pretzels for a snack. Jäger schnitzel coming later...

[PantsTent 2002]

Schnitzel, Kartoffelsalat, grüne Bohnen.  I don't know why I only make this once a year.  Was awesome...

(yeah a couple of pieces got a little dark but was fine)







 

Edited October 1, 2018 by PantsTent

[HouTex 1866]

18 hours ago, PantsTent said:

Pretzels for a snack. Jäger schnitzel coming later...

Before baking them did you dunk them in a hot food grade lye solution?  They don't look as shiny and dark as is typical.