Shit I've Cooked Lately

[TexasHooch 5122]

By all accounts we're going to be snowed in through the weekend, so I whipped up some black bean and Linguica (Portuguese sausage) soup- topped off here with a little bit of goat cheese.

[Mo Horn 8852]

Mushroom ragu over polenta. A Lidia Bastianich recipe. The woman knows Italian cooking. 

[WhatTheBuck 28791]

2 hours ago, Mo Horn said:

Mushroom ragu over polenta. A Lidia Bastianich recipe. The woman knows Italian cooking.

And her granddaughter’s a babe.

I love her show. Hers and Ciao Italia with Mary Ann Esposito. 

[Anastasis 23479]

On 2/8/2023 at 3:42 PM, Dutch said:

My annual Beef Bourguignon; tried cremini mushrooms this year instead of the plain 'ol white ones, and they worked much better IMHO. Cobbler à la mode with a cortado as dessert

holy mother of god. 

[Anastasis 23479]

this thread is fucking fire right now. 

[DalTxHornFan 3108]

1 minute ago, Anastasis said:

this thread is fucking fire right now. 

I made the Julia Child beef bourguignon right after Christmas.  Couldn't believe that it needed more wine!

[Judge Roybeanbag 11819]

2 hours ago, Anastasis said:

this thread is fucking fire right now. 

I have to remind myself to check this thread for inspiration. 

[Beer Drinker 618]

 

[Anastasis 23479]

Shit the wife cooked lately...with process photos.

 

 

 

 

 

 

 

Edited February 25, 2023 by Anastasis

[Judge Roybeanbag 11819]

@Anastasis what’s the name and recipe for the stuffed meat dish?  I get the dolmas but the other one escapes me.  

[Party_Taco 3742]

^^^ Top Tier!

We needed some warmth last night, so I made my Black Bean Brisket Chili:





Apologies in advance to those offended by beans…

[South Austin 52521]

2 hours ago, Party_Taco said:

We needed some warmth last night, so I made my Black Bean Brisket Chili

Edited February 25, 2023 by South Austin
sonofbitchshit

[Anastasis 23479]

3 hours ago, Judge Roybeanbag said:

@Anastasis what’s the name and recipe for the stuffed meat dish?  I get the dolmas but the other one escapes me.  

Kibbeh Bil Saniyeh is the name for the version baked in pans.

Kibbeh also gets made into little football shapes, like we did with the left overs after two trays were filled...these can be fried (most commonly) or also baked.

 

Edited February 25, 2023 by Anastasis

[elfenix 34329]

meat baklava has me intrigued

[Judge Roybeanbag 11819]

16 minutes ago, elfenix said:

meat baklava has me intrigued

That was my first thought, it’s like baklava only with meat.  Looks fantastic. 

[Anastasis 23479]

18 minutes ago, Judge Roybeanbag said:

That was my first thought, it’s like baklava only with meat.  Looks fantastic. 

Here is the recipe that was used.  One day I am going to turn this into a tex mex dish with a chorizo-based middle layer. 

 

Spoiler

Hushwee (the middle layer, filling):
1 1/2 pounds beef ground extra lean
1/2 cup pine nuts
2 tablespoons olive oil
1 onion, chopped
3/8 teaspoon cinnamon
3/8 teaspoon allspice
1 1/2 tablespoons dried parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried mint flakes
1/2 teaspoon pepper
1 1/2 teaspoons salt
2 10 oz packages frozen spinach (i'd do three next time)
1/3 to 1/2 cup lemon juice, to taste

Kibbie (the bottom and top layers):
4 pounds ground beef or lamb, extra lean
2 cups burghul, rinse in bowl, and leave about 1/2 cup water in wheat. Set bowl aside 20 minutes
1 large onion, ground or pureed in blender with 1/4 cup water
1 tablespoon salt
1 teaspoon black pepper olive oil

 

Hushwee: Brown meat. Drain grease and set aside. Heat oil and brown onions and pine nuts. Add spices, meat and rest of hushwee ingredients. Stir and let cool.

Kibbee: Combine meat, onion and spices. Mix. Drain any excess water from wheat and add to meat mixture. Mix and knead well. If necessary, add a little water to soften mixture.

Lightly oil 2 9x13 inch baking dishes. Divide kibbi in fourths. Moisten hands with water and spread one fourth of kibbi in baking dishes on the bottom and sides. Flatten so that layer is even, (about 3/8 inch all the way around.) Pour 1/2 of filling on top of each pan. Layer the rest of the kibbi on top of fillings. This can be done in small sections, flattening the meat 3/8 inch, before placing it in pans. Moisten hands and smooth top layer. Using a wet knife, cut kibbi into diamond shaped pieces, desired size. Bake in a 350 degree oven 45 to 50 minutes or untii done.

The top layer will actually take a little less since the sides with already be covered. if it looks like you will have extra kibbee, don't use all the hushwee in the two pans. Either make another smaller pan or little kebab.

 IF DESIRED and fresh ground meat was used, Kibbee can be frozen before being cooked and baked at a later date. It freezes well and can be thawed in refrigerator before baking.

 

Edited February 25, 2023 by Anastasis

[Mo Horn 8852]

I was sous chef for my son who made homemade semolina pasta with clams, mussels, and scallops. 

[horn4life 3768]

Been buying the 2 lbs of Bison for $20 at costco lately as a "keep in the fridge staple" for Blue cheese bison burgers.  Unfortunately, or rather FORTUNATELY we didn't have any buns yesterday afternoon and we decided to make some bison meatballs and pasta in a cream sauce.  The bison is loose and the meatballs were fragile as we put just enough binder in to barely hold the together, so a lot of delicate turning in the pan to get them browned evenly.  But I will be damned, those damn Bison meatballs may have been the best damn meatballs I have ever tasted.    I need to do a side by side with beef to see if it was the meat or the careful pan searing.   Overate the shit out of the stuff...

[Texzilla58 4740]

Shit the wife cooked lately...with process photos.
 
 
 





 


 

 
 

If you show up in the Divorce thread please post your wife’s contact info.

[Cheeseweasel 26438]

Lebanese food is finominale.

[luke duke 6413]

Made some comfort food.  Frito pie.

Quit skipping leg day.

[Judge Roybeanbag 11819]

8 hours ago, luke duke said:

 

Quit skipping leg day.

 

Yeah but his user name fits.  

[Post Oak 20253]

8 hours ago, luke duke said:

 

Quit skipping leg day.

 

 

[Reynolds Woodcock 4783]

A little veal braciole pan seared and braised in diavola sauce.

 

[sith_horn 2407]

Bowl of Red Chili.

 

[Texzilla58 4740]

A little veal braciole pan seared and braised in diavola sauce.
 

Looks great. Do you prefer veal over beef?

[solamente73 1132]

Elk ragu over pappardelle.  So very, very good.

[Anastasis 23479]

Holy shit. Post more details on the eat what you kill thread please. 

[Reynolds Woodcock 4783]

Fuck ya!

[jimmyjazz 45992]

I avoid pesto because I'm highly allergic to nuts, but this week I learned about a French sauce called "pistou" that is essentially a nut-free pesto.  So, I made it, but I added a jalapeno pepper, because why not?  Basil, garlic, tomato, jalapeno, parmesan, olive oil.

Served it over rotini pasta with blackened chicken.  Not the best presentation in the world, but damn it was delicious:

Edited March 13, 2023 by jimmyjazz

[Texzilla58 4740]

I love pesto but not the cost of pine nuts so I’ve made pesto with pecans and cashews. I’ve also made with no nuts with little change in flavor.

I also make pesto or pistou with arugula, cilantro, parsley.

[jimmyjazz 45992]

Yeah, the big tub of basil was $5, but there's no good substitute for that basil flavor.  I'm sure a spinach pesto would be good too.

I've grown my own basil many times and I have a 100% kill rate.  My brain just isn't wired to pay attention to plants.  At least my kids get fed regularly, for the most part.

[Mo Horn 8852]

2 hours ago, Texzilla58 said:

I love pesto but not the cost of pine nuts so I’ve made pesto with pecans and cashews. I’ve also made with no nuts with little change in flavor.

I also make pesto or pistou with arugula, cilantro, parsley.

Walnuts are always good as well

[LW Goatman 1124]

On 3/4/2023 at 10:38 AM, solamente73 said:

Elk ragu over pappardelle.  So very, very good.

I've got a big oryx roast I just thawed and I'd like to try something new. Can you post some details here? Looks incredible.

[solamente73 1132]

On 3/4/2023 at 10:41 AM, Anastasis said:

Holy shit. Post more details on the eat what you kill thread please. 

Sure, I’ll cross post over there.  Forgot all about that thread.

11 hours ago, LW Goatman said:

I've got a big oryx roast I just thawed and I'd like to try something new. Can you post some details here? Looks incredible.

I kinda winged this one, using several recipes for guidance. The basics:

1 elk chuck roast

1-2 carrot - chopped

2 celery - chopped

3-4 cloves garlic - minced

1 white onion - diced

1 can crushed tomatoes (28oz; I prefer Contadina)

2-4 cups beef stock

0.5-1 cup red wine (optional)

2 bay leaves

salt and pepper to taste

Parmigiana reggiano as desired

Italian parsley for garnish

 

- Salt and pepper the roast.  Then sear in olive oil using a heavy pan.  Remove roast once browned.

- Using the same pan, sauté carrot, celery, onion, garlic.  Deglaze pan with beef stock.

- Transfer seared roast, sautéed veggies, browned bits, and stock to a Dutch oven.  Add tomatoes and wine, bay leaves. Braise covered in oven at 325* for 3.5 hours or until roast shreds easily with forks.

-  If necessary, remove roast and reduce sauce further to desired consistency.

-  Serve over pasta of choice.

-  Top with parmigiana reggiano, garnish with Italian parsley.

This is very easy to make.  For me, the key was letting simple, bold flavors stand out on their own without getting too cute with ingredients.  I find this approach lets the elk shine.

 

[Texzilla58 4740]

I've got a big oryx roast I just thawed and I'd like to try something new. Can you post some details here? Looks incredible.

For some reason when I hear oryx I think of some weird six legged feathered mammoth looking Dr Seuss animal.

[VirginiaLonghorn 4777]

4 hours ago, Texzilla58 said:

For some reason when I hear oryx I think of some weird six legged feathered mammoth looking Dr Seuss animal.

John Madden’s Thanksgiving turkey?

[Mo Horn 8852]

Daughter in law is visiting for her birthday and she requested a banana cream cheesecake for dessert. I always say I could never be a pastry chef. I can make it taste great, but I have zero artistic talent and can't make it pretty. She said it was great. 

[SurlyBDR 22808]

 

[South Austin 52521]

Simple, yet classic and delicious.

[jimmyjazz 45992]

I had the wings at Anchor Bar in Buffalo maybe 25 years ago, but I honestly don't remember much about them.  Is it true they aren't breaded?

[Reynolds Woodcock 4783]

I had been itching to try a salt-baked branzino after having it presented table side in St Barts a few years ago. Got a recipe from the Via Carota cook book. It was good branzino, but not sure I see myself going to the trouble in the future.

[CoachTex 2628]

Camp site cooking

[irishtexan 11522]

Homemade biscuits and gravy. Topped with a fried egg and some fermented red jalapeño hot sauce I made a while back.

[Anastasis 23479]

First you make a stock. 

 

Than some seafood orzo.

 

And then plate.

[Beer Drinker 618]

Had some leftover sides from Spring Break so bought a Devillier’s prime ribeye to go with them.  Gaido’s potatos au grautin with Vic n Anthony’s cream of spinach.  

[Frank The Tank 1497]

Santa Maria tri-tip with beans, okra and a surprisingly good frozen pretzel bread. 
 

[HeHateMe 887]

Bacon wrapped queso dog to finish the best weekend of CBB of the year. 

[washparkhorn 9939]

First, they came for our ramen . . .

and:

[Kennythetiger 9398]

On 3/19/2023 at 8:58 PM, Beer Drinker said:

Had some leftover sides from Spring Break so bought a Devillier’s prime ribeye to go with them.  Gaido’s potatos au grautin with Vic n Anthony’s cream of spinach.  

Still the best root beer around.