Shit I've Cooked Lately

[Tonesky 935]

[Texzilla58 4736]

I am about to make some chile rellenos and I hate my usual method. Looked for something new and she’s got it down. It was much easier and I didn’t end up with shreds and slime.

[horn4life 3760]

Wish I took pics of our turkey it was a beast to behold. But here is a great Turkey Pot Pie the wife whipped up with homemade crust.  The brittle is Pistachio Brittle which is not particularly cost effective at $19 a lb for raw pistachios, but it's different and it's delicious.  Finally some lamb rack I got for $7.00 a lb at Sprouts! that I saw when picking up the pistachios at Sprouts.  It was a sell or cook in a couple days deal, but $7 a pound, vs $18.99... I should have bought more.

Bon Appetite

 

[Dutch 4469]

On 11/23/2023 at 6:33 PM, speed817 said:

I should do pork ribs more often...

We all should. A properly smoked pork spare rib is one of life's greatest pleasures.

[ocugolf 1214]

Not the best picture, but this cheeseburger soup slammed hard.

1lb of ground beef

1/2 of chopped celery

1/2 cup of shaved carrots

1/2 cup of diced onion

2 cups of diced potatoes 

3 cups of beef or chicken stock

2 cups of milk

Can of Cream of Mushroom

Can of cheese soup

12-16 oz of velvetta

splash of Worcestershire 

salt

pepper

tony’s cajun seasoning.

 

cook beef and pull from pot. Add your celery, onion, and carrot. Sweat down. Add beef, broth, and potatoes. Bring to a boil for 10ish minutes. Add the cans of soup, velvetta, and milk. Combine. Add salt, pepper, Tony’s and Worcestershire to taste. Mine was a bit thin, so I added a corn starch slurry to thicken it up.

Easy and cheap. Tastes even better after a day or so.

[Post Oak 20213]

Mole Frito pie. 

[tigol 2398]

Mole Frito pie. 

Since when are beans in mole?

[Incredulity 11674]

Texican Fusion?

[Texzilla58 4736]

Mole Frito pie. 

Did you harvest the moles from your yard or source them locally?

[elfenix 34243]

6 hours ago, Post Oak said:

Mole Frito pie. 

probably a steel shank selection once you topped it with hot sauce.  you did top it with hot sauce, did you not?

[FartingMonk 3606]

Usually I put a lot more effort into cooking.  Today I got off of work and was thinking about making smothered pork chops, but the kitchen equipment provided by corporate housing just didn't excite me.  So I said fuck it.  The Midwest got a hold of me.  I seasoned the pork chops then just threw a can of broccoli and cheese soup in top and shoved it in the oven.  I as surprisingly good.  Not something I normally cook or have in a rotation in the future but I enjoyed it.

[Pimphand 5752]

Start off smoking the briskets and rendering tallow then finish them sous vide with tallow in the bag.

[VirginiaLonghorn 4771]

9 hours ago, Pimphand said:

Start off smoking the briskets and rendering tallow then finish them sous vide with tallow in the bag.

Beats managing a fire, I’m sure!

How long on the smoker and what was the sous vide temp, por favor?

[Pimphand 5752]

37 minutes ago, VirginiaLonghorn said:

Beats managing a fire, I’m sure!

How long on the smoker and what was the sous vide temp, por favor?

I like to leave mine on the smoker longer than Guga does so I smoked mine at 200 for 6 hours which got them to 140.  Then sousvide at 140 for 44-48 hours.

[VirginiaLonghorn 4771]

2 minutes ago, Pimphand said:

I like to leave mine on the smoker longer than Guga does so I smoked mine at 200 for 6 hours which got them to 140.  Then sousvide at 140 for 44-48 hours.

44-48 hours 😳

Thank-you … had no idea.  Gonna pass along to my son who excels with his smoker but only recently bought a sous vide and dabbles with it.

[Texzilla58 4736]

While all of you are considering your fancy cooking with exotic ingredients you should see the Jack in the box taco casserole thing in steel shank’s thread. It is awesome in its representation of Texan ingenuity and genius.

[luke duke 6413]

I guess I’ll cross post it over here. Since I ate it on an actual plate it only marginally qualifies for the Steel Shank thread.


A dozen Jack in the Box tacos


1st layer tacos and enchilada sauce


Beans and cheese


Repeat previous steps x2. Add taco sauce.


Out of the oven


And into my belly


Next time I’d add some taco meat and use less beans.

[MontereyMX 869]

5 hours ago, luke duke said:

I guess I’ll cross post it over here. Since I ate it on an actual plate it only marginally qualifies for the Steel Shank thread.


A dozen Jack in the Box tacos


1st layer tacos and enchilada sauce


Beans and cheese


Repeat previous steps x2. Add taco sauce.


Out of the oven


And into my belly


Next time I’d add some taco meat and use less beans.

mrs muthafucka said NO.  ima do it anyway

[Underdog 28654]

The coke bottle vase just classes up the dish even more. 

[CoachTex 2624]

[VirginiaLonghorn 4771]

18 hours ago, CoachTex said:

Negged for no tartar sauce … otherwise, I want some fried shrimp now!

[Anastasis 23471]

Marinated Lamb skewers. Hit the spot.  I love lamb. 

 

 

 

[Anastasis 23471]

A short cut coq a riesling whipped up this afternoon to feed the kids before they head out for practice. 

Chicken thighs. I blend the stock with an immersion blender to work down the onions and some of the shrooms before adding just a bit of cream. Less bitching from the kids if they can't make out the components of the sauce. 

 

[Guadaloopy 10971]

My lunch was terrifying today.

[South Austin 52510]

On 12/12/2023 at 10:10 AM, Anastasis said:

I love lamb.

Do you really love the lamb, or are you just saying it because you saw it?

[Reynolds Woodcock 4740]

On 12/12/2023 at 6:35 PM, Anastasis said:

A short cut coq a riesling whipped up this afternoon to feed the kids before they head out for practice. 

Chicken thighs. I blend the stock with an immersion blender to work down the onions and some of the shrooms before adding just a bit of cream. Less bitching from the kids if they can't make out the components of the sauce. 

 

My man. Made Coq Blanc this past weekend. I pull the chicken right before serving because less bitching from wife.

 

[locodos 5387]

On 12/12/2023 at 6:35 PM, Anastasis said:

A short cut coq a riesling whipped up this afternoon to feed the kids before they head out for practice. 

Chicken thighs. I blend the stock with an immersion blender to work down the onions and some of the shrooms before adding just a bit of cream. Less bitching from the kids if they can't make out the components of the sauce. 

 

 

11 hours ago, Reynolds Woodcock said:

My man. Made Coq Blanc this past weekend. I pull the chicken right before serving because less bitching from wife.

 

Y'all got any recipes you like for this?

[Reynolds Woodcock 4740]

23 minutes ago, locodos said:

 

Y'all got any recipes you like for this?

I’ve stopped looking at my recipe (from Buvette in New York), but pretty sure it was something like this (feeds 8):

soak 16 chicken legs and thighs (so 8 pieces each), bone in skin removed, about 8 pieces of smashed garlic, and two rosemary stems, in a bottle of wine overnight (I use Chablis, Riesling common as well)

Take out chicken and garlic from wine, discard rosemary, and reserve your wine. Slice the garlic if you want. pat chicken dry, salt and pepper.

Cook down 1/2 pound bacon cut into little pieces in 1/4 cup olive oil. Remove with slotted spoon.

Brown chicken in batches in the bacon fat. Set aside

add something like 10-16 mushrooms of your choosing, along with the garlic and a couple pinches salt, and cook over medium until it looks good. 

Add chicken and bacon back to pot. Add the reserved wine and enough water to mostly cover chicken (about a cup or so), and another couple pinches salt. Bring to boil and reduce, cover pot and simmer for about 40 mins.

Now add about a cup of pearl onions, and a pinch or two of salt. Simmer for another 10-15 until everything is tender.

Here is where I take out the chicken and pull it, and add back in. Some people would leave bone in. 

With your finger, whisk equal parts room temp butter and flour, 2-4TB of each depending upon how thick you want the stew. Add a cup or so of the cooking liquid and whisk. Mix into stew and continue to simmer on low until desired thickness. Check for more salt.

Serve along side favorite potato dish. 
 

Note 1: the above is obviously very fatty. You could lighten by pouring out quite a bit of the bacon fat. Won’t be as great, but your cardiologist would thank you.

Note 2: just replace white wine with burgundy or cote du Rhône, and you have the heavier classic coq.

Note 3:  I peel fresh pearl onions, but it takes forever and frozen works too. I find there is a weird bite to frozen, but might just be in my head.

[South Austin 52510]

On 12/12/2023 at 5:35 PM, Anastasis said:

A short cut coq a riesling whipped up this afternoon to feed the kids before they head out for practice. 

Chicken thighs. I blend the stock with an immersion blender to work down the onions and some of the shrooms before adding just a bit of cream. Less bitching from the kids if they can't make out the components of the sauce. 

 

Similar to a coq au riesling recipe I started making a few years ago.  After the chicken is done braising, I strain carrots, onions, garlic, and herbs from the sauce, toss them completely, and then thicken the sauce with some flour and cream before tossing back in the chicken and sauteed mushrooms. I prefer that over coq au vin.  

Also, as one of the first steps, I take the skins off the boned chicken, and fry them for a good bit in the oil before adding the carrots and onions, and keep the fried skins in the braise.  I know many prefer leaving the skins on for serving, but that method adds another layer of heartiness to the sauce.

[tx 3 putt 76960]

Beef caldo time. I added some cabbage the last 5 mins or sO. The broth is damn delicious    

 

[CoachTex 2624]

Burgers on a cast iron, can it get any better? I submit it can not!

[Zepol87 9186]

Beer can chicken for SNF

 

[CoachTex 2624]

[jimmyjazz 45958]

We had our annual family Christmas cookie get-together last night at the house.  All four kids plus the one grandkid.  It totally snuck up on me, and I didn't plan dinner.  All of a sudden everyone's looking at me like "what are we eating, Dad?"

Scavenger hunt.  8 eggs, some frozen hash browns, plenty of cheddar cheese.  Hmmm.  We're on our way to a frittata.  Found some frozen "fajita vegetables" (onions, red & green bell peppers) in the garage freezer.  Found some leftover ham that I cubed.  Topped it off with some parmesan I grated off a slightly moldy block.

Looked like ass, tasted fantastic.  Any port in a storm.  Sorry I suck as a photographer.

 

 

[dcbc 14484]

I have an early Christmas gathering with my side of the family.  My sister is taking the lead on this one.  She doesn't really elevate the dishes, but I get to plan Thanksgiving and don't care.  She asked that I bring a rice or pasta side dish.  So I looked around and found something that was straight-forward and easy and would go with a fairly mediocre main course and overall experience.  I found and modified a recipe for zucchini and cheese rice dish.  2 cups of rice, 4 cups of chicken stock, a tablespoon of butter, salt, pepper, garlic powder, turmeric, 1 zucchini chopped, 1 cup of cheddar (I mixed 3/4 cup yellow cheddar, 1/4 cup smoked white cheddar, 2 tablespoons of cream.  Cook the rice in the stock, when it's done, add everything else, and cook over low head for another 5 minutes.  Delicious.  Would make again.

Edited December 22, 2023 by dcbc

[CoachTex 2624]

cross post from brisket thread.

[Cajun 11705]

Got myself a Cosori dehydrator for Xmas and am now channeling my inner Trading Places...

Edited December 30, 2023 by Cajun

[Texzilla58 4736]

Got myself a Cosori dehydrator for Xmas and am now channeling my inner Trading Places...

I’m about to buy one. What recipes are you using and what have you made?

[jimmyjazz 45958]

Didn't know where to put this, so here it goes.  I haven't tested any of these spice blends, but they probably suffice as a starting reference point.  I randomly stumbled across this chart on the intergoogles.

[elfenix 34243]

taco and chili blends:

[jimmyjazz 45958]

Taco blend doesn't seem too far off.  Chili powder should be prominent.  Cumin might be too heavy.

[jimmyjazz 45958]

1 hour ago, jimmyjazz said:

Taco blend doesn't seem too far off.  Chili powder should be prominent.  Cumin might be too heavy.

I had a pound of boneless skinless chicken thighs brining, so I decided to turn them into tacos for lunch.  I used the taco blend as is.  I figured it might turn out a bit salty because of the brine, and it did, but if I were cooking an unbrined protein I'd probably bump the salt to 3/4 tsp.  Other than that, it was on the spicy side, so I'd cut the cayenne in half, and the cumin was a bit too prominent, so I'd probably go 4 tsp or some such.  I used straight ancho chile powder, not a commercial blend.  I mixed it all with 5 Tbsp of olive oil to create a wet rub.

Honestly, it was pretty tasty.  I'll probably try the cajun blend next.  Seems like it could use some garlic and onion powder?

Edited December 30, 2023 by jimmyjazz

[Texzilla58 4736]

The Cajun blend seems off as I’m not sure about a cumin coriander heavy mix, when I’d probably go more paprika, garlic powder, thyme , onion powder, cayenne blend

[jimmyjazz 45958]

3 minutes ago, Texzilla58 said:

The Cajun blend seems off as I’m not sure about a cumin coriander heavy mix, when I’d probably go more paprika, garlic powder, thyme , onion powder, cayenne blend

Yeah, I'm used to cajun having some serious heat.  Thyme sounds good, too.

[elfenix 34243]

3 hours ago, jimmyjazz said:

Taco blend doesn't seem too far off.  Chili powder should be prominent.  Cumin might be too heavy.

i'm making fun of chili powder, which is already a blend, being a component of a blend recipe.  just start with guajillo. 

[jimmyjazz 45958]

13 minutes ago, elfenix said:

i'm making fun of chili powder, which is already a blend, being a component of a blend recipe.  just start with guajillo. 

True, but it's a common crutch.  I certainly don't use it.

[Cajun 11705]

23 hours ago, Texzilla58 said:

I’m about to buy one. What recipes are you using and what have you made?

So far just one kind - I marinate 1/8th inch cut round roast in a mixture of 3 parts Island Teriyaki, jalapeño juice, and a few shakes of Worcestershire overnight.  Before putting it all into the dehydrator I pat them dry with paper towels and give it all a light dusting with red pepper flakes.

I takes about 5 hrs in the machine.

This is the teriyaki I use…

Edited December 31, 2023 by Cajun

[elfenix 34243]

Soy Vay sounds like the marinade billy crystal uses for his mutton sandwich

 

Edited December 31, 2023 by elfenix

[956 Worldwide 34715]

NYE surf and turf: Horseradish crusted prime rib (with @jimmyjazz horseradish sauce), shrimp dip and cold boiled shrimp, salet.

 

[Cajun 11705]

Gotdamn that prime rib looks perfect.

12 hours ago, elfenix said:

Soy Vay sounds like the marinade billy crystal uses for his mutton sandwich

 

It helps me storm the castle.