Shit I've Cooked Lately

[CoachTex 2628]

Smoking a couple pork butts for pulled pork. Looking good so far.

[luke duke 6413]

Hâ€'Eâ€'B has the Chuck roasts on special, I picked up two. Got bored and cooked #1 tonight ……
South Texas Carne Guisada 
Cut up meat and simmered down the water
Browned the meat. Then gave it a generous coat of seasonings: cumino, garlic powder, pepper, salt, Sazon, and corn starch. Added more cumino and cornstarch than normal. 
Blended up one can of rotel added. Added in one tub of Hâ€'Eâ€'B hot pico de gallo. added n some beef broth 
low simmer for an hour or so
its delicious. I’ll freeze and vacuum seal up servings tomorrow 
 
 

Cumin = English
Comino = Spanish
Cumino = Wedo

[CoachTex 2628]

[Post Oak 20249]

Frito pie

[dcbc 14492]

Cross posted from the Turkey thread.  My first attempt at chicken pot pie.  Did not disappoint.

[Texzilla58 4740]

Frito pie

There are two types: the original made as a baked casserole, and the burger joint version served fresh. Both are excellent.

[Anastasis 23478]

Wife made this one last night. Chicken thighs cooked in a mushroom and onion gravy with some coconut milk.  A cream gravy would have been nice, but reasons. 

 

[speed817 19396]

Perfect meal for today's weather in Dallas....

[RMac5 1551]

On 12/18/2022 at 7:29 PM, Mo Horn said:

Made an authentic German stolen for Christmas. Made my own candied orange & lemon peel and marzipan that is inside. Mrs. Mo wanted some left without powdered sugar. Once it cools completely I'll add a bit more. 

Are you happy with the stolen? It looks great, you willing to share the recipe?

[Mo Horn 8852]

1 hour ago, RMac5 said:

Are you happy with the stolen? It looks great, you willing to share the recipe?

It came out great. It was a several day process, since I did everything from scratch. Here's the recipe I used. 

https://www.daringgourmet.com/stollen-german-christmas-bread/

[HouTex 1885]

I’m bringing homemade Apple Strudel to our family’s Christmas celebration.  It doesn’t suck.  I’ve been making this for about 10 years and the phyllo dough is surprisingly easy to do.  

[Brisketexan 105161]

An upside to the boy - who likes to eat - being on his own now is that because he likes to eat, he’s learned to cook a lot more.
So, tonight, he said he had dibs on dinner, to make something that’s become one of his go-tos: maafe, a Senegalese beef and peanut stew.



Discovered it in Berlin, perfected it in Glasgow, and now a fantastic warm and spicy dinner in Austin. Kid’s figuring out this cooking thing, I dig it.

[ohchaucer 1443]

That looks amazing. Recipe or tips learned from the rounds of perfecting?

[Party_Taco 3742]

That looks amazing. Recipe or tips learned from the rounds of perfecting?

Second that request…

[South Austin 52521]

Thirded. That looks awesome.

[PantsTent 2002]

Red beans and rice

[Party_Taco 3742]

“Quiles sin Chila” is a fun way to play with Mexican leftovers

[Post Oak 20249]

Christmas morning is always a mess with kids and grandparents so I made a bunch of bacon potato egg cheese and beans breakfast tacos tonight. When the kids start opening their presents tomorrow I'll throw them in the oven and everyone can grab them as they get hungry

 

 

[UTPhil2006 3807]

36 minutes ago, Post Oak said:

Christmas morning is always a mess with kids and grandparents so I made a bunch of bacon potato egg cheese and beans breakfast tacos tonight. When the kids start opening their presents tomorrow I'll throw them in the oven and everyone can grab them as they get hungry

 

 

I’ll be over around 830 for 3

[CoachTex 2628]

Bacon Jack cheeseburgers 

[ohchaucer 1443]

Did a little bolognese thang.

[pops 7005]

Since brisket is apparently predisposed....I went down the mafe  rabbit hole. It seems as if it is very flexible.   This is what I ended up with. 

[horn4life 3767]

my NYE roast $9.99 a lb Ribeye roast from Sprouts.  Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs.  Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious. 

 

[tx 3 putt 77120]

On 12/22/2022 at 4:20 PM, Post Oak said:

Frito pie

top 3 dish for me, all time 

[Kennythetiger 9395]

2 hours ago, horn4life said:

my NYE roast $9.99 a lb Ribeye roast from Sprouts.  Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs.  Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious. 

 

Who’s the skirt??  

[Post Oak 20249]

Chana Masala with naan

 

 

[Celery Man 20970]

in addition to whatever big directional goal type of resolution I like to pick a skill every year to make sure i learn, and this year it's tortillas. i may extend that to naan.

[Trey3216 15349]

Did some venison BackStrap Parm tonight. Came out pretty damn delicious.  
 

 

[South Austin 52521]

Fuck yeah.

[solamente73 1132]

One of my favorite things to make for family gatherings is rack of pork.  Roasted over hickory.  Served with wife’s “Fleming’s Potatoes” and grilled asparagus.  Not pictured: smoked au ju.

 

Highly recommend.  I can usually only find them around the holidays at Costco.  Buy a few for the holidays, throw a few in the freezer for the rest of the year.  

[huge 3793]

22 hours ago, solamente73 said:

One of my favorite things to make for family gatherings is rack of pork.  Roasted over hickory.  Served with wife’s “Fleming’s Potatoes” and grilled asparagus.  Not pictured: smoked au ju.

 

Highly recommend.  I can usually only find them around the holidays at Costco.  Buy a few for the holidays, throw a few in the freezer for the rest of the year.  

Ive been looking for that sort of cut, don't usually see it.  Also I don't Costco

[BHMCruiser 1814]

18 minutes ago, huge said:

Ive been looking for that sort of cut, don't usually see it.  Also I don't Costco

thank you for sharing

[huge 3793]

10 minutes ago, BHMCruiser said:

thank you for sharing

No problem.  I also just ordered a non-stick egg skillet from Amazon.  It will be delivered tomorrow.

[BHMCruiser 1814]

1 hour ago, huge said:

No problem.  I also just ordered a non-stick egg skillet from Amazon.  It will be delivered tomorrow.

can I subscribe to your newsletter

[Trey3216 15349]

1 hour ago, BHMCruiser said:

can I subscribe to your newsletter

[pops 7005]

On 1/3/2023 at 5:31 PM, Celery Man said:

in addition to whatever big directional goal type of resolution I like to pick a skill every year to make sure i learn, and this year it's tortillas. i may extend that to naan.

No clue how authentic it is,  but it fucking slams 

https://www.thecookingguy.com/cookbook/2021/5/10/naan?rq=Naan

[Post Oak 20249]

Made some comfort food.  Frito pie.

[CoachTex 2628]

Campsite cooking 

[956 Worldwide 34727]

Today I made sashlyk - the accepted Russian word for any meat skewered and grilled across the former Soviet Union. In Christian republics, you get pork. Muslim, likely lamb. Everywhere, chicken and if you’re near a river or ocean maybe fish (sturgeon is popular). Sometimes beef, but beef across the former Union is low quality. 
 

This is Georgia-inspired and pork. I bought Prestice (Přestik) pork collar. Take a look at the intramuscular fat and deep red color. This is a premium product here but not near as expensive as heritage pork stateside. This is what we miss with our factory pork farming.

Cubed and into the marinade. Red wine, red wine vinegar, a neutral oil (I used sunflower but canola is fine), tomato paste, chopped onion, chopped garlic, thyme, paprika, red pepper flakes, bay leaf,  salt, pepper.  I eyeball the ratios. It shouldn’t be too liquid, you want a thick paste. And the red wine is needed but too much makes the meat winey. This is good with pork, lamb, or beef.

This chilled out overnight. That’s about right. Too long and the vinegar will break down the meat and make it mushy. Open fire, mostly ashed over. This is super rich meat and you’re gonna get flares.

Plated with some quick pickled onions. The pickle cuts the extremely rich meat. Not pictured are a tzatziki- like yogurt sauce and some simple grilled peppers and zucchini. 
 

[59 Burst 434]

On 12/30/2022 at 8:07 AM, ohchaucer said:

Did a little bolognese thang.

That is a pro display right there…

[FartingMonk 3608]

Any of y'all make beef Wellington before?  Think I'm gonna make an attempt it this weekend 

[Texzilla58 4740]

I think beef Wellington is the most overrated dish ever. It’s a cooking exercise because it’s difficult to do right so that’s why Ramsay uses it on Hells Kitchen. cook your tenderloin separate and not like a fancy pigs in a blanket.

[TonyTexas 10518]

On 12/23/2022 at 5:41 PM, HouTex said:

the phyllo dough is surprisingly easy to do.  

It really is

 

[FartingMonk 3608]

2 hours ago, Texzilla58 said:

I think beef Wellington is the most overrated dish ever. It’s a cooking exercise because it’s difficult to do right so that’s why Ramsay uses it on Hells Kitchen. cook your tenderloin separate and not like a fancy pigs in a blanket.

I've never had it before.  I'm a novice level cook but I want to see if I can make it happen

[Mo Horn 8852]

2 hours ago, FartingMonk said:

Any of y'all make beef Wellington before?  Think I'm gonna make an attempt it this weekend 

I've done one a couple of times for Christmas and my family says it ranks up there with the best things I've ever made. I use Tyler Florence's recipe on Food Network. Takes a little work, but not super hard. 

[Texzilla58 4740]

I've never had it before.  I'm a novice level cook but I want to see if I can make it happen

Fair enough. I would look at Gordon Ramsay’s recipe.

[Tailgate 3022]

[Napoleon 8690]

Mussels in a Dutch Oven 
Really easy.

it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up.

Ingredients

Deselect All

3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Kosher salt

Crusty bread, to serve

https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570

[FartingMonk 3608]

6 hours ago, Napoleon said:

Mussels in a Dutch Oven 
Really easy.

it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up.

Ingredients

Deselect All

3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Kosher salt

Crusty bread, to serve

https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570

Mussels are good but I prefer clams and I have used this recipe for it before.  All kinds of delicious.  Good job man

[WhatTheBuck 28788]

18 hours ago, Tailgate said:

That looks great. I like the plate and the table top or whatever that surface is reminds me a little of the wallpaper on my phone.

I hate to quibble but...next time try turning your phone sideways to take that pic. And personally, I just go with dry wheat toast for a breakfast like that. But where I come from, we spread toppings evenly across the entire surface of our toast. I have no idea what’s going on there.