Jump to content

Recommended Posts

Posted

Unlike everyone here, I don't have a trophy wife and/or gf, that also happens to be a Michelin star chef / ex playboy bunny. Hard living in el segundo.
 

8 oz of meat in each meal. I’ll freeze for a couple days. Pop them out and vacuum seal  â€¦.

 

856756CE-7F75-4B9D-983D-0FFE3D20706D.jpeg

5DA58A2F-ECA4-4A52-9C05-5B82DD444C67.jpeg

  • Hook 'Em 5
  • Like 1
Posted
  On 1/31/2023 at 11:09 PM, tx 3 putt said:
My freezer was low on meals, so it’s a cook day ….,,
Pork Roast 
DBAB0202-8A05-4D07-88FA-D3667825CB6C.thumb.jpeg.31d263e35a482c0842f9d4243dd92b8c.jpegDBAB0202-8A05-4D07-88FA-D3667825CB6C.thumb.jpeg.31d263e35a482c0842f9d4243dd92b8c.jpeg2F54B908-C39F-4E7D-AA3D-1E546E025FF2.thumb.jpeg.e42adcf39e9bf9cf8d96cebd5dccc742.jpeg
 
olive oil, seasonings, then @430 for 20 mins 
EA86608F-32E9-4F6B-A9DE-778543DB3021.thumb.jpeg.8ce1515ceb0b170ced1b84503c4661b8.jpeg25D7A4A6-5ED0-4FBD-B81F-5F2B94A25799.thumb.jpeg.a437a3b36904527340f1a51e01692182.jpeg
 
drizzle the olive oil with some gravy mix and add in the veggies. I forgot the mushrooms but remembered 5 mins later ….
FCA02A79-0762-418B-9BAF-D51D6FE8FA85.thumb.jpeg.91c3480cff6a0f3608afd4ceba2de994.jpeg
 
Back in the oven at 325. 
 
first temp check ….
160B5F01-11E0-4C86-838A-F2CA71C316A1.thumb.jpeg.9c2aa31980403ce36fd91400db0c985f.jpeg
 
and done. Let it sit for at least 20 mins. I’ll start freezing servings later this afternoon. 
 
B9BAD17B-6D88-4841-963E-3F679830EA26.thumb.jpeg.e2d25480a1982cf42597cc0e9f38915d.jpeg
 
 

Looks great except for the mushrooms. Never liked them but after watching the last of us I won’t eat another shroom in my life. Or huitlacoche. Or a truffle. I’m even reconsidering blue cheese and antibiotics.
  • Hook 'Em 1
Posted (edited)
  On 2/2/2023 at 3:10 PM, South Austin said:

With the excellent hunk of steak and the gun, that Michelob Ultra seems oddly out of place.

Expand  

The username seems a bit incongruous in light of the Ultra as well.

 

But that steak looks tasty.

Edited by dcbc
  • Like 1
Posted
  On 2/2/2023 at 7:49 PM, tx 3 putt said:

One last meal for the freezer. I’ve ordered it a 100+ times at Mexican restaurants, never made it it at home. 
 

Bistec steak. Just gave it a little taste, delicious and tender. Should have throw in one more jalapeño, but the flavor is solid. Super simple to make. After browning the meat, crock pot would have been a solid option. 

 

9106BC4E-2084-49FB-B92B-16DCDE99F9C0.jpeg

4AB033F5-6A53-496A-B303-F9B589EB9C3A.jpeg

9D6FD50F-63FB-4103-A8F7-A2D866B10FE8.jpeg

BD44021D-1ADD-4676-83B6-E81D5F8F3AEA.jpeg

4A51CBA8-AFA4-4F66-8587-B98E5746F2AA.jpeg

B3508DA3-C066-4933-A70C-38CBEB8A9CD6.jpeg

5B8C175F-2234-4AC8-A21B-ED9F1B2DBEFA.jpeg

Expand  

Love this dish. Instrucciones, por favor.

Posted
  On 2/3/2023 at 6:18 AM, Etexhorn13 said:

Love this dish. Instrucciones, por favor.

Expand  


it was simple fast 

I didn’t do the blend, had a half a can of rotel in the freezer, threw that in there

i cooked / simmered for longer 

milk add some Serranos next time 

cumino / salt / pepper / chopped garlic 

couple of bullion cubes 

cut it into thin strips 

I also simmered for longer 

  • Hook 'Em 1
Posted

Been trying to clear out our freezer of some older items, came across some pork sausage and pepperoni and decided to try our hand at French bread pizza.  Wasn’t bad, maybe next time go with white pizza ingredients instead… 

F11DD566-32EA-4994-9F60-0A023E4ABAC0.thumb.jpeg.c3de3dacb322a7c7cfc5777be78ce409.jpeg

 

Posted
  On 2/5/2023 at 12:42 AM, Mo Horn said:

Costco had Ahi tuna steaks today. Seared rare with wild rice. 

Image_20230204_182314.thumb.jpeg.2f1476efc485a10a3b0159ff6fb44f86.jpeg

Expand  

FYI, I've been very pleased with the quality of the frozen tuna steaks that HEB sells. They're $8 for a package of 2. I wouldn't use them for sushi/poke or tartare, but they taste perfectly fine lightly seared if seasoned properly. Not fishy at all and they have a nice deep red color (not pink) when thawed.

Usually serve them thinly sliced with an Asian sesame salad, but they're also good for grilled tuna sandwiches. 

A solid option if you don't wanna drop $26.99/lb for the fresh ahi at the seafood counter.

https://www.heb.com/product-detail/frozen-ahi-tuna-steaks-2-ct-12-oz/1705130

Posted
  On 2/8/2023 at 12:09 AM, Storm the Field said:

FYI, I've been very pleased with the quality of the frozen tuna steaks that HEB sells. They're $8 for a package of 2. I wouldn't use them for sushi/poke or tartare, but they taste perfectly fine lightly seared if seasoned properly. Not fishy at all and they have a nice deep red color (not pink) when thawed.

Usually serve them thinly sliced with an Asian sesame salad, but they're also good for grilled tuna sandwiches. 

A solid option if you don't wanna drop $26.99/lb for the fresh ahi at the seafood counter.

https://www.heb.com/product-detail/frozen-ahi-tuna-steaks-2-ct-12-oz/1705130

Expand  

Sadly, I don't live near an HEB.

Posted
  On 2/8/2023 at 12:09 AM, Storm the Field said:

FYI, I've been very pleased with the quality of the frozen tuna steaks that HEB sells. They're $8 for a package of 2. I wouldn't use them for sushi/poke or tartare, but they taste perfectly fine lightly seared if seasoned properly. Not fishy at all and they have a nice deep red color (not pink) when thawed.

Usually serve them thinly sliced with an Asian sesame salad, but they're also good for grilled tuna sandwiches. 

A solid option if you don't wanna drop $26.99/lb for the fresh ahi at the seafood counter.

https://www.heb.com/product-detail/frozen-ahi-tuna-steaks-2-ct-12-oz/1705130

Expand  

Can confirm. We sear up a portion each and throw it over a salad with whatever greens you wanna throw in. Easy, relatively cheap, and healthy.

Posted
  On 2/5/2023 at 12:24 AM, Tonesky said:

Carne Guisada.

512A9DC3-55C9-4AAC-AB1A-D09A1944B901.jpeg

Expand  

 

  On 2/5/2023 at 5:58 AM, Texzilla58 said:

Receipt please

Expand  

I mostly followed this recipe from Sylvia Casares (Sylvia's Enchilada Kitchen in Houston) by way of Texas Monthly.

Deviations:

  • I substituted poblano for bell pepper;
  • I tightened with masa instead of flour; and
  • Because I have a Vitamix and learned to make chili from Surly, I did not process the garlic in the spice grinder, and I did not strain the chili sauce.  After grinding the cumin seeds and peppercorns, I processed everything together in the Vitamix, adding a bit more liquid from the simmering meat as needed.
  • Like 3
Posted

i need some suggestions...i did a large prime rib at Christmas and put the leftover rib bones in the freezer... they are large and have a good amount of meat on them...

i have no idea what to do with them, i just knew they needed to be saved lol.

suggestions? 🤔

  • Like 1
Posted
  On 2/14/2023 at 3:03 AM, mchookem said:

i need some suggestions...i did a large prime rib at Christmas and put the leftover rib bones in the freezer... they are large and have a good amount of meat on them...

i have no idea what to do with them, i just knew they needed to be saved lol.

suggestions? 🤔

Expand  

Infinite beef stock!

Posted
  On 2/13/2023 at 2:23 PM, Dutch said:
Just realized I meant to post this in the Shank thread. My bad, as many Modelo’s were consumed yesterday.
Delete post, ban drunk-posting user.

I’m here, baby. Looks nice. Real nice.
  • Like 1
  • Haha 2

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...