Shit I've Cooked Lately

[FartingMonk 3606]

Soy sauce chicken on the sous vide.  Green beans and rice 

[Tonesky 932]

Lamb ragu

[horn4life 3759]

Caprese Salad using costco Mozzarella, and "Nona Pia's Balsamic Glaze" which is fantastic as it's thick and perfect for the quick caprese.  With the costco sized Mozzarella, and basil going crazy on the patio it's a great summertime fav of ours.

Seared scallops on spaghetti squash, with salad with a little blue cheese.  The squash takes forever to cook, but a lot lighter than pasta!

Edited July 31, 2023 by horn4life

[Tonesky 932]

23 minutes ago, horn4life said:

Caprese Salad....

Love Caprese!  Did this yesterday as part of the lamb ragu meal (above). 

[Texzilla58 4731]

That lamb ragu looks fantastic.

What’s with that wine? La Pousse d’Or. I think that means Golden Pussy. I dig it.

[WhatTheBuck 28775]

My presentation still needs work. My rice stack started to crumble while I was spooning on the gravy. I didn’t have fresh parsley on hand, it was late, and I was hungry.

Cajun smothered pork chops. Nothing fancy but I’d never made it before and was basically working without a recipe. I didn’t measure anything exactly other than the stock. I was pretty proud of the effort. I guess I should give Kevin Belton some credit. If I based it on anything it was from watching his show. It was lick-the-plate-clean delicious.

[Cheeseweasel 26438]

Presentation looks fine to me. I'd slam and go hard on that.

[Brisketexan 105071]

So, the boy visited his buddy in Bologna (crashed on his couch), then came home. He smuggled back some real-deal guanciale. We made a classic carbonara tonight. Just guanciale, pecorino, eggs, pepper, and good Italian spaghetti. When I cooked the diced guanciale, the fat turned translucent. It was…beautiful. Should have taken pics of the cooking, and better pics of it plated, but gotdamn.

[Party_Taco 3723]

This page is simply outstanding… all this heat has you fuckers working overtime inside your kitchens!

[Tonesky 932]

On 7/31/2023 at 5:11 PM, Texzilla58 said:

What’s with that wine? La Pousse d’Or. I think that means Golden Pussy. I dig it.

Well, it was, as my UT gang was fond of using as the superlative or superlative - pure pussy!

[pops 6980]

Motherfuckers bringing it the past couple pages. Ripe tomatoes and hatch chilis showing up.... this is the best food time of the year. Time to go to work and add to this glorious thread......

[Anastasis 23463]

On 8/13/2022 at 11:28 AM, Reynolds Woodcock said:

I am a man of very little discernible talent. But I can make a mean mother fucking BLT during tomato season

 

On 7/29/2023 at 10:03 AM, Reynolds Woodcock said:

It’s that time of the year again, boys

 

 

 

So I am not a stalker, but I do search and skim this thread for inspiration from you degenerates. Ran across this one from a year ago and thought it looked familiar. This is the type of fucking consistency I can appreciate. 

[pops 6980]

21 minutes ago, Anastasis said:

 

 

 

So I am not a stalker, but I do search and skim this thread for inspiration from you degenerates. Ran across this one from a year ago and thought it looked familiar. This is the type of fucking consistency I can appreciate. 

Went with a pineapple or some other hybrid tomato this year with a much thicker cut and a better mayo drizzle. When the padowan becomes the master. 

[HeHateMe 883]

Stroganoffish 

[Anastasis 23463]

Lamb and pork ribs. 

 

[Reynolds Woodcock 4739]

21 hours ago, Anastasis said:

 

 

 

So I am not a stalker, but I do search and skim this thread for inspiration from you degenerates. Ran across this one from a year ago and thought it looked familiar. This is the type of fucking consistency I can appreciate. 

Haha, this is great

[Anastasis 23463]

The ratio of tomato to other components is spot on. I look at those pics and see a man that knows who the front man for a blt is. 

[Underdog 28580]

On 7/30/2023 at 9:19 PM, Tonesky said:

Lamb ragu

I came. 

[Gatorubet 30185]

I was rummaging through my fridge and found stuff I had to eat soon or toss.  So I just whipped up a crawfish, broccoli, red bell pepper, caramelized onion, cherry tomato, bacon, Vermont white cheddar and Oregon Guyere’ Quiche.  I accidentally made something that tastes awesome. 

[harpercollins 394]

Lamb ragu

This looks just like the defined dish one I love—is that the recipe?

The tagliatelle is awesome. I live in a small city where I can’t get it.

[Trey3216 15345]

Chicken Piccata again the other night.  Such a tasty summer dish.  
 

 

[CoachTex 2623]

Coconut Shrimp with orange infused olive oil on the salad. 

Then again on the ice cream. Sounds weird but really good. 

[Tonesky 932]

11 hours ago, harpercollins said:

Lamb ragu

On 7/30/2023 at 8:19 PM, Tonesky said:

This looks just like the defined dish one I love—is that the recipe?

No, but they are in the same ballpark.  It is based on this recipe, with (1) addition of celery, (2) addition of chopped pancetta (rendered before adding the soffritto), and (3) substitution of red wine for gin.  I used reconstituted dried mushrooms (and the strained liquid) instead of fresh.  It is pretty much my usual Bolognese, with (1) substitution of the cubed lamb for some mix of ground beef, veal, and pork, and (2) the long slow roast in the oven, rather than simmered on the cooktop.  Until my wife recently said she wanted to host a gin tasting and I asked that I cook something on theme, which led me to this recipe, I had never thought to take my dutch over from the cooktop to the oven.  I don't know that I would do that with ground meat, but it was perfect for larger chunks of meat.  I'll probably next try a mix of cubed veal and pork.  And, BTW, the original recipe version with gin as the braising liquid was damn good. 

[ERhine 1894]

Somebody posted this a few months ago, but I can’t remember who to give credit to. Really flavorful dish. Pepperoncini chicken:

[South Austin 52454]

8 hours ago, ERhine said:

Somebody posted this a few months ago, but I can’t remember who to give credit to. Really flavorful dish. Pepperoncini chicken:

That was me.  I've made it several times and it's always a hit.  Nice work!

[dcbc 14465]

8 minutes ago, South Austin said:

That was me.  I've made it several times and it's always a hit.  Nice work!

I read that as Aurora's Chicken Pepperoni.  Then I remembered your Pepperoncini Chicken skills and snapped out of it.

[ocugolf 1214]

I was this years old when I learned what conchitas were. Our friend brought some from her abuelitas and man have I missed out. How can something so simple be so damn good? Perfect comfort food.

[Underdog 28580]

The Surly Chefs should be a show on FTV. 

[Post Oak 20208]

Wife and daughter made monster cookies. I handled cleanup.  Chocolate chip, pecan, mini m&M's, coconut and oats and peanut butter.

The perfect cookie

 

[Reynolds Woodcock 4739]

On 8/4/2023 at 11:29 PM, Anastasis said:

The ratio of tomato to other components is spot on. I look at those pics and see a man that knows who the front man for a blt is. 

Back on my dumb shit

 

[NOMAAA 1696]

[Party_Taco 3723]

Halibut with morel cream sauce, buttered Yukons and Israeli summer salad:

[South Austin 52454]

1 hour ago, Party_Taco said:

Halibut with morel cream sauce, buttered Yukons and Israeli summer salad:

[Reynolds Woodcock 4739]

5 hours ago, Party_Taco said:

Halibut with morel cream sauce, buttered Yukons and Israeli summer salad:

Fuck yeah let’s go. Any recipe? And where did you find the morels?

[Party_Taco 3723]

Central Market… paid through the nose but it was worth it.

Enjoy!

[Cheeseweasel 26438]

On 8/12/2023 at 9:38 PM, NOMAAA said:

 Approved

[BHMCruiser 1813]

On 8/6/2023 at 7:51 PM, Gatorubet said:

I was rummaging through my fridge and found stuff I had to eat soon or toss.  So I just whipped up a crawfish, broccoli, red bell pepper, caramelized onion, cherry tomato, bacon, Vermont white cheddar and Oregon Guyere’ Quiche.  I accidentally made something that tastes awesome. 

GODDAMN

[Gatorubet 30185]

On 8/12/2023 at 9:34 PM, Reynolds Woodcock said:

Back on my dumb shit

 

THAT is how you tomato.  Looks vine ripe-y delish. 

[Dutch 4465]

On 8/12/2023 at 9:34 PM, Reynolds Woodcock said:

Back on my dumb shit

 

Look at that fucking sammich.... bravo.

[irishtexan 11515]

Made that Bon Appetit Pepperoncini chicken thigh recipe that @South Austin first posted and it definitely fucks. Next time I’m gonna throw the whole jar of pepperoncinis in there, as the ten that the recipe called for got gobbled up quick. It’s relatively simple but it does take a lot of time to make

[Party_Taco 3723]

Damn, son…

[pops 6980]

On 8/13/2023 at 10:13 AM, Party_Taco said:

Halibut with morel cream sauce, buttered Yukons and Israeli summer salad:

[South Austin 52454]

One of the best things about the pepperoncini chicken is the potatoes, which soak up the fat from the chicken thighs and the pepperoncini brine.

[irishtexan 11515]

One of the best things about the pepperoncini chicken is the potatoes, which soak up the fat from the chicken thighs and the pepperoncini brine.

The potatoes really are the star. I had to actually reserve some of the fat/brine from the pan so the potatoes would brown up the way I like, and then poured that mixture back over the plated dish. Chef’s kiss. Will make again.

[kilroydos 267]

4 hours ago, irishtexan said:

The potatoes really are the star. I had to actually reserve some of the fat/brine from the pan so the potatoes would brown up the way I like, and then poured that mixture back over the plated dish. Chef’s kiss. Will make again.

That's a really good idea.  The time it takes to get the potatoes done can ruin other parts of a dish.  I struggle with getting it all timed out correctly, and I'm absolutely trying this the next time I do a recipe like this.

[LW Goatman 1119]

16 hours ago, irishtexan said:

Made that Bon Appetit Pepperoncini chicken thigh recipe that @South Austin first posted and it definitely fucks. Next time I’m gonna throw the whole jar of pepperoncinis in there, as the ten that the recipe called for got gobbled up quick. It’s relatively simple but it does take a lot of time to make

Nice job on the skin. 

[Guadaloopy 10960]

Did smash burgers on the Blackstone last night.  Had some leftover patties and grilled onions and mushrooms.  Threw them over brown rice with some quick brown gravy.  Add a couple of over easy eggs, green onions, shoyu, and sriracha and get a loco moco going for lunch.   

[Texzilla58 4731]

Central Market… paid through the nose but it was worth it.

Enjoy!

Morels grow wild on my son’s land. He uses them to barter for stuff as he isn’t going to harvest them again. He has used them for tractor repairs, deer hunting lease swaps, archery parts, etc. he has a friend who introduced him to a chef friend in OKC and he harvests them ( it’s only enough for a one night special) and he and DiL get a free steak dinner with his morels in the sauce. Also gives him some of the cleaned/ trimmed morels for son to put in his deer backstrap Diane dish he makes at home.

[Texzilla58 4731]

Made that Bon Appetit Pepperoncini chicken thigh recipe that @South Austin first posted and it definitely fucks. Next time I’m gonna throw the whole jar of pepperoncinis in there, as the ten that the recipe called for got gobbled up quick. It’s relatively simple but it does take a lot of time to make

This is a great dish. I use a whole jar of the sliced pepperocini instead as it makes better eating. I also add lemon zest, capers, and some Kalamata olives to the sauce.

[irishtexan 11515]

24 minutes ago, Texzilla58 said:

This is a great dish. I use a whole jar of the sliced pepperocini instead as it makes better eating. I also add lemon zest, capers, and some Kalamata olives to the sauce.

While eating last night I thought that adding olives would be nice. Good call on the capers and lemon zest.

As I mentioned above, when I pulled it from the oven and took out the thighs and pepperoncinis, there was a bit too much fat/brine in the pan to properly brown the potatoes, so I reserved about 3/4 cup and browned the potatoes in the remaining fat. I think next time I'm going to pull the potatoes after browning, deglaze the pan (which had a ton of fond) with a little white wine, add back the fat and brine and reduce it down to a bit into a pan sauce to pour over everything.