Shit I've Cooked Lately

[Underdog 28766]

Wait...  Yoh put chili in your beans? 

[dcbc 14507]

Inspired by South Austin's post above and the hint of cold weather, I whipped up some Fricken Chichassee

[South Austin 52563]

Excellent work, @dcbc.  Yours looks more French (bone-in/skin-on, carrots, mushrooms) than mine, which is from a Cajun recipe (though with French roots like a lot of Cajun cooking).  

[dcbc 14507]

9 minutes ago, South Austin said:

Excellent work, @dcbc.  Yours looks more French (bone-in/skin-on, carrots, mushrooms) than mine, which is from a Cajun recipe (though with French roots like a lot of Cajun cooking).  

Yeah, I looked at a couple of recipes and winged it with a roux after the chicken and before the vegetables went in.  I'd bet the Cajun version slams as well.

[South Austin 52563]

34 minutes ago, dcbc said:

Yeah, I looked at a couple of recipes and winged it with a roux after the chicken and before the vegetables went in.  I'd bet the Cajun version slams as well.

It's good, but let's face it, it also tastes a lot like my gumbo, just without the sausage.  But because of less roux and less stock, it cooks a lot quicker.

[Dutch 4474]

On 11/4/2023 at 6:23 PM, 956 Worldwide said:

A Parmesan rind and a carrot to cut the acid

 

Additional pos rep for floating a parm rind; it really does elevate a garvy.

The shit you assholes have been cooking on the past few pages is exemplary.  Bravo.

[South Austin 52563]

32 minutes ago, Dutch said:

Additional pos rep for floating a parm rind; it really does elevate a garvy.

*Garvey

[Dutch 4474]

18 minutes ago, South Austin said:

*Garvey

 

[Brisketexan 105260]

No pics, but the boy has really elevated his cooking game while away at college. Today, he was lamenting how he is craving some southern grub - wanted to make blackeye peas and collard greens, but couldn’t find either in Scotland (even checked the African and Indian groceries). He long ago realized there are no grits to be found (and polenta ain’t the same). He’s made some pretty good Mexican stuff (made migas and carnitas for his friends last week), and there’s a little grocery that has a decent amount of Mexican stuff, but today, he was disappointed that they don’t have machaca to make huevos machacado.

His best friend is Italian, sent him some guanciale, so he made carbonara a while back.

His shrimp etouffee has earned him high praise, including from the French food snobs in the group.

I’m pushing him to share more photos of his completed work, but it’s been fun texting with him as he learns to make new things.

[South Austin 52563]

The best part of this thread is reading about delicious food with no pics.

[dcbc 14507]

7 hours ago, Brisketexan said:

No pics, but the boy has really elevated his cooking game while away at college. Today, he was lamenting how he is craving some southern grub - wanted to make blackeye peas and collard greens, but couldn’t find either in Scotland (even checked the African and Indian groceries). He long ago realized there are no grits to be found (and polenta ain’t the same). He’s made some pretty good Mexican stuff (made migas and carnitas for his friends last week), and there’s a little grocery that has a decent amount of Mexican stuff, but today, he was disappointed that they don’t have machaca to make huevos machacado.

His best friend is Italian, sent him some guanciale, so he made carbonara a while back.

His shrimp etouffee has earned him high praise, including from the French food snobs in the group.

I’m pushing him to share more photos of his completed work, but it’s been fun texting with him as he learns to make new things.

Did you post the recipe for that Shrimp Etouffee in the SIJC thread?

 

Tell me more about the Huevos Machacado.  Santana's restaurant, Maria Maria, in Austin used to serve it (called just Machaca).  I haven't found it around here, and I'd rather have a Surly recipe than something untested from the rest of the internets.

 

Thanks in advance.  I'll take my answer off the air.

Edited November 11, 2023 by dcbc

[dcbc 14507]

Also, I overestimated the amount of chicken I'd need for the Fricassee and bought a mess of drumsticks. My chicken frying history has not been the best, but I think I've done a good thing tonight.

Edited November 11, 2023 by dcbc

[Rip76 4947]

[South Austin 52563]

Fucking outstanding.

[Underdog 28766]

On 11/10/2023 at 9:41 PM, dcbc said:

Also, I overestimated the amount of chicken I'd need for the Fricassee and bought a mess of drumsticks. My chicken frying history has not been the best, but I think I've done a good thing tonight.

Looks phenomenal, double battered? 

[956 Worldwide 34746]

5 minutes ago, Underdog said:

Looks phenomenal, double battered? 

Finominle*

[BearCountry11 1234]

Mrs. BC was a little under the weather yesterday and requested some sort of soup. Did Josh Weissman’s French Onion Soup and that was good enough to buy me some uninterrupted football watching. Will repeat this.

[Texzilla58 4742]

Also, I overestimated the amount of chicken I'd need for the Fricassee and bought a mess of drumsticks. My chicken frying history has not been the best, but I think I've done a good thing tonight.

I too have a spotty history with fried chicken. I do ok with boneless chicken fried chicken but bone in chicken spazzes me out. I’m so concerned about making sure it’s done I usually burn the crust. Or overcook the chicken. This looks great.

What is your basic recipe plus technique?

I’ve been thinking would a reverse sear of brined seasoned chicken pieces then battering and frying, but my grandmother made ethereal fried chicken with basically a big cast iron pan, flour and salt.

[Underdog 28766]

Tried frying a couple of bone/skinless breasts after buttermilk soaking and ended up burning the crust also, chicken itself was fine and moist.  Have a glass top stove so it’s hard for me to manage temps on it, why I rarely fry anymore unless it’s livers & gizzards. 

[dcbc 14507]

10 hours ago, Underdog said:

Looks phenomenal, double battered? 

 

6 hours ago, Texzilla58 said:

I too have a spotty history with fried chicken. I do ok with boneless chicken fried chicken but bone in chicken spazzes me out. I’m so concerned about making sure it’s done I usually burn the crust. Or overcook the chicken. This looks great.

What is your basic recipe plus technique?

I’ve been thinking would a reverse sear of brined seasoned chicken pieces then battering and frying, but my grandmother made ethereal fried chicken with basically a big cast iron pan, flour and salt.

Not double battered.  I soaked the drumsticks in buttermilk for about 45 minutes then dredged them in flour and some approximation of the Colonel's original recipe copycat I found online.  What can I say?  I'm nostalgic.  I let them sit on a rack, battered in the refrigerator for another 45 minutes.  Then, they got 10 minutes per side in the hot oil.  I rested them on a rack for about 20 minutes afterward before eating.

Edited November 13, 2023 by dcbc

[dcbc 14507]

Ideally, I would have made this with the chicken. Most of it will be crushed up and frozen to stale it for turkey day dressing. But my late Mamaw's corn bread is delicious, and I'm having some tonight

[dcbc 14507]

9 hours ago, BearCountry11 said:

Mrs. BC was a little under the weather yesterday and requested some sort of soup. Did Josh Weissman’s French Onion Soup and that was good enough to buy me some uninterrupted football watching. Will repeat this.

French onion was in our rotation growing up and I've been meaning to set aside some beef bones to make stock and try it soon.  That looks amazing!  Wish I'd grabbed the purpose-made French Onion bowls when my mom moved out of her house.  Those bring back memories.

Edited November 13, 2023 by dcbc

[Zepol87 9191]

On 11/11/2023 at 8:11 AM, Rip76 said:

You inspired this. I was high and it was delicious. Turkey necks hit

 

Edited November 13, 2023 by Zepol87

[Brisketexan 105260]

You inspired this. I was high and it was delicious. Turkey necks hit
 

RBAR made with smoked turkey parts can be damned good.

[ocugolf 1214]

On 11/5/2023 at 8:51 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..

Now on to the meal. First the mise en place

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

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

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

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

 

4ish hours later…

 

Made this last night. Absolutely awesome. Thanks for the inspiration.

[Texzilla58 4742]

Bottle that gravy.

[ajax 2620]

So this clip with Joe Rogan and Elon Musk is trending.

 

I might have to try this myself. But I'm not going to order it from a pizza joint. They'll think I'm insane. I'll have to make it myself.

The wife just told me I'm on my own on this one.

(they ordered from Pizza Leon)

 

[billfromlaketravis 11522]

I just made the best beef stew I’ve ever cooked. Tyson beef stew kit. Just followed the directions and added some more carrots, celery, and little beef stock. 10 hours on low in the crock pot. Outstanding.

Aldi is current selling the stew kit for $10.99.

[Party_Taco 3762]

Shame I didn’t capture the rest of the meal, or the money shot, but the “Cardiff Crack” burgundy tri-tip simply does not miss.

Don’t mind the char, that’s how it’s done.

[South Austin 52563]

Tri tip is underrated. Looks fantastic.

[Brisketexan 105260]

Tri tip is underrated. Looks fantastic.

Co-sign. Big tri tip fan, would love to hear about the preparation.

[Party_Taco 3762]

Co-sign. Big tri tip fan, would love to hear about the preparation.

So, this was brought back from SD packed in dry ice, but it comes pre-packaged, marinating in garlic and burgundy wine.

Though I’ve added seasoning in the past, I didn’t do shit but put it on the grill this go round. Offset at 375 for 20 mins then over the flame for 5 mins / side. Let it rest on the herbs for 10 mins and sliced/served immediately. Plate was gorgeous… wish I had a pic.

[Post Oak 20256]

How much does resting it on the herbs add?

[Party_Taco 3762]

Depends on how much you pick up on aromatics, but I think it helps - Do the same with steaks quite often… if you wanna go big, roast a couple garlic, smash ‘em and mix in with the herbs.

[Post Oak 20256]

17 minutes ago, Party_Taco said:

Depends on how much you pick up on aromatics, but I think it helps - Do the same with steaks quite often… if you wanna go big, roast a couple garlic, smash ‘em and mix in with the herbs.

Thx

[mchookem 16365]

so these are called Gumbo Greens. 

i was skeptical bc both my gumbo and my greens are already perfected, but my mate saw this recipe and really wanted me to give it a shot.

roux not quite as dark as my gumbo but basic process was the same...roux, trinity, sausage, spices... greens, broth...then a smoked turkey wing. simmered for at least two hours. 

outstanding! friend who doesn't usually even like greens had seconds. 

 

[Party_Taco 3762]

so these are called Gumbo Greens. 
i was skeptical bc both my gumbo and my greens are already perfected, but my mate saw this recipe and really wanted me to give it a shot.
roux not quite as dark as my gumbo but basic process was the same...roux, trinity, sausage, spices... greens, broth...then a smoked turkey wing. simmered for at least two hours. 
outstanding! friend who doesn't usually even like greens had seconds. 

 

Recipe, por favor?

[Texzilla58 4742]

https://www.southernliving.com/recipes/leah-chase-gumbo-z-herbes

This is Leah Chase’s recipe for gumbo z’herbes. Looks like your gumbo greens are a variation of this. I’ve made this once, much simpler. I basically did the three usual greens and skipped the beet and carrot greens added a bunch of flat parsley.

[Party_Taco 3762]

Smoked a Yucatán Hot Honey Ham today

Just took some of Stephanie Izard’s Yucatán sauce and mixed it up with fresh honey, then applied liberally before rest.

[FartingMonk 3608]

Drunk cooking 

[BearCountry11 1234]

Fucked around with some Australian Wagyu tonight (BMS 4-5). Insanely good.

[mchookem 16365]

On 11/18/2023 at 8:54 PM, Party_Taco said:

Recipe, por favor?

Texzilla's recipe is way fancier than the one i followed lol

roux of about a cup each oil/flour, worked it until it was kind of a dark tan (my gumbo would have been closer to chocolate). added about 1/2-1 c each onion, celery, red bell pepper. 2 minutes...added andouille sausage. 2 more minutes...added 4 cloves chopped garlic, two bay leaves and spice mix, which honestly my mate did the whole mise en place so i don't know the exact measurements 😊 but it was the basics: pepper, cayenne, celery seed, garlic powder, thyme, oregano, cajun seasoning, etc...and the one thing i do remember bc i had to double check his work bc it seemed like too much but it was correct - 2 T paprika 😄 (no salt bc broth and cajun seasoning both had plenty).

let all that cook long enough for garlic to soften, then added about 4 cups greens (just collard and mustard), then broth (chicken) to cover, nestled the smoked turkey wing in there, lowered heat to simmer, and left it alone for a couple hours. 

it was meant as a side, but it was so good and meaty we're have leftovers tonight over rice with cornbread 😊

Edited November 23, 2023 by mchookem

[Texzilla58 4742]

I likes your recipe better than Leah chase’s. I’d had gumbo z’herbes uears back at some home in the wall and it popped up. I also didn’t put romaine lettuce or spinach in there. Actually the only real difference when I made it vs making a pot of greens really was the roux.

[freyguy 4284]

4 lbs of scallops and a strip loin roast cut up into steaks

[VirginiaLonghorn 4781]

13 hours ago, freyguy said:

4 lbs of scallops and a strip loin roast cut up into steaks

Great potential … but, incomplete until “cooked” per topic subject.

[freyguy 4284]

sorry.  Got drunk and ate it.

[Pescado_Rojo 19428]

My daughter and I made Carbonara last night. Couldn’t find Guanciale close to me, but I found this pork jowl bacon. 

25g Pecorino Romano and 35g Parmesan, about 20 whole black peppercorns toasted, then run through my pepper mill, 4 egg yolks, and a couple splashes of grease from the rendered bacon (let it cool a little first) start with a half cup of pasta water and mix it until smooth and creamy adding more pasta water as needed. I did this in a metal bowl in a double boiler arrangement to warm the sauce and temper the yolks. (Reserve some extra pasta water, because when you add in your cooked pasta the sauce will want to clump a little…at least mine did) 

Bam

[South Austin 52563]

Looks outstanding.

[Droopy 2626]

Smoked a turkey breast, orange pepper. Wet brined and dry brined for 24 hours. 
 

 

[speed817 19436]

I should do pork ribs more often...