Shit I've Cooked Lately

[VirginiaLonghorn 4777]

On 3/14/2023 at 8:47 PM, Mo Horn said:

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. 

The recipe would be greatly appreciated … por favor.

[tx 3 putt 77093]

5 minutes ago, VirginiaLonghorn said:

The recipe would be greatly appreciated … por favor.

 

2nd ‘d 

[Anastasis 23477]

9 hours ago, washparkhorn said:

First, they came for our ramen . . .

 

 

Just make zaatar bread. 

[Mo Horn 8850]

37 minutes ago, VirginiaLonghorn said:

The recipe would be greatly appreciated … por favor.

 

32 minutes ago, tx 3 putt said:

 

2nd ‘d 

https://www.lifeloveandsugar.com/banana-cream-cheesecake/

Here you go

[VirginiaLonghorn 4777]

6 minutes ago, Mo Horn said:

 

https://www.lifeloveandsugar.com/banana-cream-cheesecake/

Here you go

Thank you!  

[mchookem 16337]

anybody have a favorite recipe for pozole? i can just look one up but i trust y'all as cooks 🙂

[Post Oak 20246]

Made some Verde Chilli out of pork chops .  Didn't have any shoulder and this worked fine.  Not as juicy but the flavor is great

[jimmyjazz 45979]

On 3/24/2023 at 7:25 AM, washparkhorn said:

 

Every time I hear some woman utter the nonsense word "zhujz" or however you spell it I want to claw my eardrums out with needle-nose pliers.

[Brisketexan 105158]

Every time I hear some woman utter the nonsense word "zhujz" or however you spell it I want to claw my eardrums out with needle-nose pliers.

But you DAMN well know she’s gonna be a basic white girl, without even looking at her.

[HeHateMe 887]

Herb crusted rack of lamb with creamy Parmesan orzo.

[elfenix 34322]

7 hours ago, Brisketexan said:

But you DAMN well know she’s gonna be a basic white girl, without even looking at her.

she's very conventionally pretty. 

[Post Oak 20246]

I'd eat both those crackers.

[CoachTex 2628]

Lemon pepper shrimp 

[HeHateMe 887]

Cioppino

 

[nbmishoid 949]

Oh. My. God.

[South Austin 52521]

HeHateMe going strong in the paint the past few days in the food forum.

[South Austin 52521]

Simple Sunday evening French comfort food - beef bourguignon with toasted baguette brushed with garlic.

[South Austin 52521]

@HeHateMe, I love cioppino (and bouillabaisse or any hearty seafood stew).  Care to share you recipe?

[pops 7004]

20 hours ago, HeHateMe said:

Cioppino

 

[CoachTex 2628]

18 hours ago, South Austin said:

Simple Sunday evening French comfort food - beef bourguignon with toasted baguette brushed with garlic.

@South Austin got a recipe you can share?

[South Austin 52521]

22 minutes ago, CoachTex said:

@South Austin got a recipe you can share?

It's Ina Garten's.  Link  I haven't used another recipe since I started making this about 7 years ago.  It works for me, and it's pretty damn good.

A couple recommendations:

After taking the pot out of oven, the recipe calls for throwing in a mixture of butter and flour to thicken the sauce.  I've found that it's easier to mix the flour and butter in a bowl, ladle in 1-2 cups of the hot liquid once out the oven, and whisk together before throwing back into the pot.  It helps spread out that thickening "roux" more consistently in the stew.

Also, as with a lot of other big pot braising recipes, don't use a pricey red wine or cognac.  Get a Burgundy or Oregon Pinot in the mid-20's, and a similarly priced brandy.  Maybe it's just me, but using a high-priced wine and liquor in cooking doesn't make a difference. 

[Reynolds Woodcock 4766]

1 hour ago, South Austin said:

It's Ina Garten's.  Link  I haven't used another recipe since I started making this about 7 years ago.  It works for me, and it's pretty damn good.

A couple recommendations:

After taking the pot out of oven, the recipe calls for throwing in a mixture of butter and flour to thicken the sauce.  I've found that it's easier to mix the flour and butter in a bowl, ladle in 1-2 cups of the hot liquid once out the oven, and whisk together before throwing back into the pot.  It helps spread out that thickening "roux" more consistently in the stew.

Also, as with a lot of other big pot braising recipes, don't use a pricey red wine or cognac.  Get a Burgundy or Oregon Pinot in the mid-20's, and a similarly priced brandy.  Maybe it's just me, but using a high-priced wine and liquor in cooking doesn't make a difference. 

Agree on the first point, semi-agree on the second. No, you don’t need a DRC Burgundy, but I find that a quality Pinot or Cote Du Rhône makes a real difference in the flavor. I feel like I usually end up in the $40-$50 range. 

Another change I make to that Ina recipe (having it made it dozens of times), is to double the mushrooms and use real Pearl onions.

[South Austin 52521]

4 minutes ago, Reynolds Woodcock said:

Agree on the first point, semi-agree on the second. No, you don’t need a DRC Burgundy, but I find that a quality Pinot or Cote Du Rhône makes a real difference in the flavor. I feel like I usually end up in the $40-$50 range. 

Another change I make to that Ina recipe (having it made it dozens of times), is to double the mushrooms and use real Pearl onions.

Agree that it could use some more mushrooms.  One pound cooks down pretty significantly.  I use the frozen pearl onions simply to save on labor, since pealing a pound of tiny onions is a pain.  I assume you do that for flavor's sake?

[Reynolds Woodcock 4766]

Just now, South Austin said:

Agree that it could use some more mushrooms.  One pound cooks down pretty significantly.  I use the frozen pearl onions simply to save on labor, since pealing a pound of tiny onions is a pain.  I assume you do that for flavor's sake?

Honestly it’s more texture than flavor. I find the frozens stay really firm and sometimes have an odd feel when eating. The real onions come out more like stewed onions, and sometimes fall apart. But I agree they are a real pain in the ass to prepare. 

[pops 7004]

Pro tip on the pearl onions I stole from maybe a new York times video(?) The first time I made beef Bourgogne years ago and wanted to punch a baby in the throat after about 5 onions. 

Trim the root end, put in a pot of boiling water for about 1 minute then submerge in an ice bath. Drain. Grab an onion by the skinny end and squeeze and they just pop out. 

[South Austin 52521]

Still sounds like work.

[South Austin 52521]

And having just eaten it a second night in a row (with probably two more nights of it), like many big pot meals, leftover beef bourguignon tastes even better.

[Mac8111 2107]

This pot roast would make your momma slap her momma.

[kilroydos 267]

4 hours ago, South Austin said:

Still sounds like work.

It is, and the next time I make a stew, I'm going to try frozen to see if there's actually a difference.  Here's a recipe I've used a few times.  The big change is doctoring up storebought stock with gelatin, better than bouillon, and tomato paste.  I have tons of homemade chicken stock, but almost never have beef.

 

[elfenix 34322]

lagerstrom is one of the best food youtubes.  probably a step behind joshua weissman though weissman has leaned waaaay too into the papa character. 

Edited April 4, 2023 by elfenix

[kilroydos 267]

22 minutes ago, elfenix said:

lagerstrom is one of the best food youtubes.  probably a step behind joshua weissman though weissman has leaned waaaay too into the papa character. 

True.  I've also actually made several of Lagerstrom's recipes, and haven't gotten to a single one of Weissman's.

[HeHateMe 887]

14 hours ago, South Austin said:

@HeHateMe, I love cioppino (and bouillabaisse or any hearty seafood stew).  Care to share you recipe?

Most of the ingredients you can see in the pictures and I usually will grab whatever seafood looks or sounds the best to throw in.  We have Chula seafood here in Scottsdale and their fish kicks all sorts of ass.  I bought a piece of halibut, some scallops and shrimp from chula not knowing what I was going to do with it.  Once I decided on cioppino, I bought some little necks and some jumbo lump crab meat from the store when I went to pick up the other ingredients.  

Chop 2 shallots and dice 4 cloves of garlic.  Olive oil and medium heat and throw the shallots on for 4 or 5 minutes, add garlic for 1-2 additional minutes.

Add 1 and 1/4 cups of white wine and turn the heat up and let reduce by halfish.

Add 1 large can crushed tomatoes, 1 cup of water, and 1.5-2 jars of clam juice.  I used 1.5 for this one.  Throw in 2 bay leaves, big pinch of salt, big pinch of crushed red pepper and a small pinch of dried oregano, some cracked black pepper and a little sugar.   Bring to a boil and reduce all the way down to simmer for 30 minutes with the lid on.  

For the seafood I prepare the fish and the scallops separately from the rest of the stew.  I cut the halibut into smaller pieces, tossed in olive oil and baked for 8 minutes at 400.  I pan seared the scallops in butter/olive oil.  When done I put both into the bowls that were getting served.  The hot broth will bring back to temp if they cool too much.

After the stew simmers for the 30 minutes, I give it a good stir and drop in some fresh chopped thyme and 3-4 generous pats of butter.  Stir until butter is melted and incorporated into the stew.  Drop in the little necks and lid back on to simmer for 5-6 minutes.  Once they start to open I dropped the peeled shrimp in and the lump crab meat.  Lid on for another 3-4 minutes.  Remove from heat and remove the bay leaves if you didn’t earlier.  I ladle all the goodness into the bowls that already have the scallops and halibut in it.  Garnish with chopped Italian parsley.  Serve with bread and I like to squeeze a lemon wedge over before I eat.

Obviously you can adjust to your tastes, and I tend to use more clam juice when I don’t have as much seafood, so I went lighter on the juice here.  Let me know how it turns out.

[Texzilla58 4738]

Cioppino is much improved with a mountain if hot crunchy buttery garlic bread. It is key.

[South Austin 52521]

8 hours ago, HeHateMe said:

Most of the ingredients you can see in the pictures and I usually will grab whatever seafood looks or sounds the best to throw in.  We have Chula seafood here in Scottsdale and their fish kicks all sorts of ass.  I bought a piece of halibut, some scallops and shrimp from chula not knowing what I was going to do with it.  Once I decided on cioppino, I bought some little necks and some jumbo lump crab meat from the store when I went to pick up the other ingredients.  

Chop 2 shallots and dice 4 cloves of garlic.  Olive oil and medium heat and throw the shallots on for 4 or 5 minutes, add garlic for 1-2 additional minutes.

Add 1 and 1/4 cups of white wine and turn the heat up and let reduce by halfish.

Add 1 large can crushed tomatoes, 1 cup of water, and 1.5-2 jars of clam juice.  I used 1.5 for this one.  Throw in 2 bay leaves, big pinch of salt, big pinch of crushed red pepper and a small pinch of dried oregano, some cracked black pepper and a little sugar.   Bring to a boil and reduce all the way down to simmer for 30 minutes with the lid on.  

For the seafood I prepare the fish and the scallops separately from the rest of the stew.  I cut the halibut into smaller pieces, tossed in olive oil and baked for 8 minutes at 400.  I pan seared the scallops in butter/olive oil.  When done I put both into the bowls that were getting served.  The hot broth will bring back to temp if they cool too much.

After the stew simmers for the 30 minutes, I give it a good stir and drop in some fresh chopped thyme and 3-4 generous pats of butter.  Stir until butter is melted and incorporated into the stew.  Drop in the little necks and lid back on to simmer for 5-6 minutes.  Once they start to open I dropped the peeled shrimp in and the lump crab meat.  Lid on for another 3-4 minutes.  Remove from heat and remove the bay leaves if you didn’t earlier.  I ladle all the goodness into the bowls that already have the scallops and halibut in it.  Garnish with chopped Italian parsley.  Serve with bread and I like to squeeze a lemon wedge over before I eat.

Obviously you can adjust to your tastes, and I tend to use more clam juice when I don’t have as much seafood, so I went lighter on the juice here.  Let me know how it turns out.

[tx 3 putt 77093]

It was time to stock the freezer again. Pork roast has been hitting the spot for me. Also cooked up a pot of 15 bean mix.
 

 

Edited April 7, 2023 by tx 3 putt

[Tailgate 3022]

Wing night. Garlic and parm.

[BearCountry11 1234]

57 minutes ago, Tailgate said:

Wing night. Garlic and parm.

Those look like they fuck.  Hard.  

[speed817 19391]

Beautiful Saturday to smoke out and make some pulled pork and beef ribs...the boys enjoyed it.....

[elfenix 34322]

Something something roux

[956 Worldwide 34715]

Every time I do this, I have regrets. Somewhere after peeling and a third of a way through deveining. But the fact is that a grilled shrimp is God’s perfect bite.  Marinated in garlic, scallions, soy, honey, jalapeño, and oil? Yes.  Glaze made out of rum, brown sugar, tomato paste, hot sauce, fish sauce, and spices? He Is Risen indeed. 
 

That was just the first plate.

 

[tfoolry 8219]

[HeHateMe 887]

Late Easter lunch for the back 9 at Augusta.

[Anastasis 23477]

Clams. Added some cream to the sauce, served over pasta. 

 

 

 

Edited April 10, 2023 by Anastasis

[Trey3216 15348]

Saturday afternoon….found some ground prime rib slider patties at Sam’s.  $12 for 18 of them bad boys.  Cooked them for about 3 mins/side then turned the grill down to low and let them “roast” a bit.   Absolutely delicious little bastards

 

Then did a standard Easter staple of ham, “french beans” and scalloped Yukons.   
 

 

[956 Worldwide 34715]

I am gonna x post this to the bivalve thread. I’m most of a bottle of wine and a kitchen cocktail in and don’t care about the length of this post, because this meal fucks.

Yesterday I grilled shrimp and with my heads and shells I made shrimp stock. You can add all sorts of aromatics, but I just boiled the heads and shells and added a carrot, some salt, a few stalks of parsley. That’s all prep for today, which is mussels day.

Soften up a shallot in some olive oil in a big pot. Then add a bunch of garlic. I used, I don’t know— ten or 11 cloves? The point is that you’re never gonna cook this and say “that was too much garlic.” Measure garlic with your heart.

When all that’s soft but not brown, add like a tablespoon of tomato paste and cook that down a bit. Don’t burn the garlic. Then add a big splash of shrimp stock— make sure it’s the darker stuff at the bottom. And then equal parts white wine. And then like a pound, pound and a half of mussels and a halved lemon. Let that shit cook and steam over medium or medium-low. Add a generous handful of fresh parsley at the end. 

And you should be making spaghetti. And the spaghetti needs to be cooked in about half shrimp stock and half salted water.  And then when it’s done, you put the spaghetti in a bowl, top with a ton of mussels, and a ladle of that garlicky wine cooking liquid. 
 

And then also, you need like two baguettes for a family. The mussels are great but the main event is mopping up that garlic-wine-shrimp broth liquid with a baguette. Italians don’t mix bread and pasta but you’re not in Italy and this is good as fuck, who cares what they say.

You can make all this without the shrimp stock but you’re not really getting the full meal that fucks if you do. 
 

 

 

[Anastasis 23477]

^nice. Mussels were my first choice but the Whole Foods didn’t have any and H‑E‑B was closed. 

[Steamboat1874 4069]

These Fondant potatoes are great. Had them with a Mississippi pot roast on Sunday.

https://www.allrecipes.com/recipe/233295/fondant-potatoes/

Edited April 11, 2023 by Steamboat1874

[ztejas 43480]

Has anyone made any wings lately or have a good recipe? Maybe garlic parmesan. 

[Tailgate 3022]

43 minutes ago, ztejas said:

Has anyone made any wings lately or have a good recipe? Maybe garlic parmesan. 

Lol…no more post happy hour posts! 
 

RECIPE- I just air fry wings now. Just mince fresh garlic and mix with fresh grated Parmesan and put in bowl. Then drop hot wings in right after cooking. I do add salt, pepper, onion and garlic powder and a little paprika when cooking wings.

Edited April 11, 2023 by Tailgate

[South Austin 52521]

1 hour ago, ztejas said:

Has anyone made any wings lately or have a good recipe? Maybe garlic parmesan. 

Check the recruiting forum.