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Shit I've Cooked Lately

Hollywood

By Hollywood
in Food and Travel

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Errestaurants
Errestaurants

Strips and lobster. Arugula salad for lunch. NSFW. Sent from my SM-G973U using Tapatalk

Tonesky
Tonesky

Lamb ragu

elfenix
elfenix

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ocugolf

ocugolf 1214

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Pound and a half of boneless skinless chicken thighs. Mixed a cup of flour with some cornstarch, added some pepper and Cajun seasoning. Dredged the chicken thighs in that. Heated up some avocado oil. Cooked the chicken and pulled it.

Sauce:

soy, ginger, chili oil (or any hot sauce), garlic, rice wine vinegar, sesame oil, and honey. 
 

Portion out the squash and broccoli and cook in the same pan. Add 1/4 of the sauce. Once vegetables are cooked add the chicken and the rest of the sauce with the vegetables. Stir and let reduce. Cook some brown rice. Put the rice on the plate, top with chicken and vegetables. Add sesame seeds. Shovel into mouth. It’s pretty simple and really good.

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TexasHooch

TexasHooch 5122

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Posting here instead of the chili thread because, well, I don't want to get murdered.

I grew up in San Antonio.  During high school, we basically lived at a restaurant on Bandera Rd. called Fajita Cocina.  Along with all of the standard Tex-Mex fare was, by far, my favorite menu item.  The chili and cheese taco.  That was over 30 years ago, and I've been chasing the recipe ever since.

Here is my latest effort:

Ingredients (most of them anyway) are collected.  

image.png.9cdfdee16bd44b67bca2fbe97d5f9919.png

Dried guajillo and Ancho taking a bath.

image.png.5e6694f8960892b4d32184593778fa12.png

Chicken is seasoned and seared

 

image.png.226993a94d9575540d3373b5c103e9c1.png

Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender.

image.thumb.png.abbfd7ed81918ac7faa90d15f6a95f18.png

 

All in the pot with a floated jalapeno

image.thumb.png.7f9ab450fb7d5c3253adb5072fff67ef.png

4 beers later...

image.thumb.png.e36150462c4118586a37e531907b3af0.png

Garnished with cilantro, cheese, and raw onion

image.png.c02621e81e372cc90e225d8afac3698f.png

Delicious.

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PhillyD

PhillyD 1257

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1 hour ago, TexasHooch said:

Posting here instead of the chili thread because, well, I don't want to get murdered.

I grew up in San Antonio.  During high school, we basically lived at a restaurant on Bandera Rd. called Fajita Cocina.  Along with all of the standard Tex-Mex fare was, by far, my favorite menu item.  The chili and cheese taco.  That was over 30 years ago, and I've been chasing the recipe ever since.

Here is my latest effort:

Ingredients (most of them anyway) are collected.  

image.png.9cdfdee16bd44b67bca2fbe97d5f9919.png

Dried guajillo and Ancho taking a bath.

image.png.5e6694f8960892b4d32184593778fa12.png

Chicken is seasoned and seared

 

image.png.226993a94d9575540d3373b5c103e9c1.png

Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender.

image.thumb.png.abbfd7ed81918ac7faa90d15f6a95f18.png

 

All in the pot with a floated jalapeno

image.thumb.png.7f9ab450fb7d5c3253adb5072fff67ef.png

4 beers later...

image.thumb.png.e36150462c4118586a37e531907b3af0.png

Garnished with cilantro, cheese, and raw onion

image.png.c02621e81e372cc90e225d8afac3698f.png

Delicious.

I would definitely eat this but help me understand the menu item.  Did this chili and cheese taco have chicken in it and it wasn't mentioned the menu?

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956 Worldwide

956 Worldwide 34702

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It got cold and I yearned for some red sauce.  Based on too many viewings of Goodfellas, this is inspired by (not a slavish copy of) the prison meal. 

To set up: Garlic (I did not use a razor blade, sorry Paulie), half an onion (Paulie got irritated with too many onions in the sauce). Beef shank, sweet Italian sausage, pork ribs (“that’s the flavor). 
 

image.thumb.jpeg.2293ae322e86009fd93c50e5ee66db22.jpegimage.thumb.jpeg.396dd56e1121a408bcb68ae771d75f5b.jpegimage.thumb.jpeg.2bbce9b194268306585c75b37b0d5ed8.jpeg

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956 Worldwide

956 Worldwide 34702

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All that browns up, the garlic and onion browned and the fond scraped up with a half cup of good red wine.  Two cans of San Marzano tomatoes I blended.  A Parmesan rind and a carrot to cut the acid. Back into the pot for about 3.5 hours. About half way through, cut the meat off the bones, scoop out the marrow and back into the pot. 
 

image.thumb.jpeg.6d65f0f270ba51b80e9e9a8a7fd942fc.jpegimage.thumb.jpeg.1b985171addab9df3d18e6e5eee4b093.jpeg
 

You absolutely eat this with a a gotdamn loaf of Italian garlic bread and a green salet like you get in an old school red sauce place. 
 

image.thumb.jpeg.578c28a2c828c929ebc5253da2504ef0.jpegimage.thumb.jpeg.db0380401718137481a9df52172f5832.jpeg

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South Austin

South Austin 52454

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Shit I’m cooking lately - chicken fricassee, or as we call it in my house, frickin’ chicken. It’s gumbo-ish.

You start with a roux situation, but lower ratios than gumbo, a couple tablespoons of flour and oil. Then add celery and onion, then chicken and turnips, and then just enough stock to cover the chicken, plus whatever spices or flavors you want to add. My go-to is a combo of paprika, allspice, cayenne, Worcestershire, and soy sauce (the latter a “secret” my Cajun friend in Breaux Bridge taught me – apparently a lot of Cajuns add it to gumbo and other dishes for a nice subtle unami flavor). Now I let it simmer for a couple hours while I drink beer, watch football, and read Surly. A pretty nice Sunday.

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Edited by South Austin
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Pescado_Rojo

Pescado_Rojo 19416

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The girlfriend bought me a Le Creuset Cassadou for my birthday a few weeks ago, and I’ve been dying to break it in, so tonight was braised short ribs.

first, the pan..

IMG_5454.thumb.jpeg.7c608bd609dbee4b03b12f6553e3644c.jpeg

Now on to the meal. First the mise en place

IMG_5483.thumb.jpeg.37c910d1a56c82c9a782bd6b617c2a28.jpeg

sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast)

IMG_5484.thumb.jpeg.21663e6d1ebdd800ebf6b6fb23eb4f51.jpeg

once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies…IMG_5485.thumb.jpeg.fdbaf66531ad20031330e52ef945dab5.jpeg

once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies

IMG_5486.thumb.jpeg.8a7ab616383d0518c561bd186e67e6ed.jpeg

then deglaze the pan with 2 cups of decent red wine. (I used a cab from Constantino winery) and two cups of beef stock. I let it boil a few minutes to cook off some of the alcohol, scrape the bottom well to get all the fond from the bottom of the pan, and add the short ribs
IMG_5487.thumb.jpeg.909226ecb0195509643bb872f67ce2c7.jpeg
 

4ish hours later…

72092618294__8947A541-7A4D-410F-BD67-E44FE4540C03.thumb.jpeg.0ab3206a00e37cee8ce5afe826cd73d5.jpeg

 

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Zepol87

Zepol87 9185

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On 11/5/2023 at 6:51 PM, Pescado_Rojo said:

The girlfriend bought me a Le Creuset Cassadou for my birthday a few weeks ago, and I’ve been dying to break it in, so tonight was braised short ribs.

first, the pan..

IMG_5454.thumb.jpeg.7c608bd609dbee4b03b12f6553e3644c.jpeg

Now on to the meal. First the mise en place

IMG_5483.thumb.jpeg.37c910d1a56c82c9a782bd6b617c2a28.jpeg

sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast)

IMG_5484.thumb.jpeg.21663e6d1ebdd800ebf6b6fb23eb4f51.jpeg

once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies…IMG_5485.thumb.jpeg.fdbaf66531ad20031330e52ef945dab5.jpeg

once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies

IMG_5486.thumb.jpeg.8a7ab616383d0518c561bd186e67e6ed.jpeg

then deglaze the pan with 2 cups of decent red wine. (I used a cab from Constantino winery) and two cups of beef stock. I let it boil a few minutes to cook off some of the alcohol, scrape the bottom well to get all the fond from the bottom of the pan, and add the short ribs
IMG_5487.thumb.jpeg.909226ecb0195509643bb872f67ce2c7.jpeg
 

4ish hours later…

72092618294__8947A541-7A4D-410F-BD67-E44FE4540C03.thumb.jpeg.0ab3206a00e37cee8ce5afe826cd73d5.jpeg

 

Motherfuck!! That looks amazing.

Might be a little steel shankish but made some squash and zucchini ranchera. Simple and reminds me of the rancho 

 

IMG_8163.jpeg

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Wiler77

Wiler77 1566

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22 hours ago, Hmbre97 said:

That looks bomb. Used to get that at Panchos back in the day

I am not disparaging the dish, because on a cold night that looks like it would hit the spot. 

But for some reason I got a big laugh out of the idea that the dish was too fancy for the Steel Shank thread because it looked like something you used to eat at Panchos.  Talk about a back handed compliment. 

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Tonesky

Tonesky 932

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21 hours ago, Tonesky said:

Penne, tossed with shrimp, squid, San Marzano, and pesto.

 

5 hours ago, BHMCruiser said:

How did you cook the squid and was it rubbery?

Sauteed the shrimp, then added the squid, then added the tomatoes, and then added the pesto and a bit of pasta water.  Then drained the pasta and tossed it all in the pasta pot.  Squid was on heat for just a few minutes.  Not rubbery.

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