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Shit I've Cooked Lately

Hollywood

By Hollywood
in Food and Travel

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Party_Taco

Party_Taco 3723

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Something so easy. Its the easy things we take for granted.
Grilled Ribeye from wholefoods, baked potatos and carrots with butter, pepper, garlic, and olive oil.
It is not even cold outside.

Med style branzino, hatch chile biscuits and mixed veggies went hard!

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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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Tailgate

Tailgate 3021

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On 1/16/2024 at 3:15 PM, Armybrat said:

Mrs. Brat made another one of her fabulous pecan pralines….. guess I have to wait an hour or so before she breaks it up into manageable pieces….

 

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Looks tasty. Will Mrs. Brat share the recipe?

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Armybrat

Armybrat 40822

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2 hours ago, Tailgate said:

Looks tasty. Will Mrs. Brat share the recipe?

For the current batch above she used a full pound of whole pecans instead of 3/4 lb pieces. You could easily add another 1/4 pound of the nuts because there is plenty of the candy mix.

When poured it solidifies pretty quick, so don’t be slow to spread it out.

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ERhine

ERhine 1894

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Bunch of randomness since it’s been a while since I posted on here.

Sausage and Orzo Soup:
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Cajun Shrimp and Orzo:
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Cilantro Chicken:
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Caprese Salad:
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Pepperoncini Chicken:
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Chicken Fricassee:
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Shrimp Creole Pasta (Had a frozen container of what was supposed to be shrimp creole, but when we warmed it up there weren’t any shrimp. I froze a bunch of leftover sauce after a party where we’d served it and forgot it was shrimpless. Made grilled cheese that night and dipped it in the sauce which was great. Following day made this - pasta, blackened chicken and shrimp creole sauce)
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Stuffed pork chops:
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Cajun

Cajun 11705

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Doing some jerky on the smoker today.  Didn’t realize what a bitch it was to keep the heat under 180F, but so far so good.  Round roast cut about 1/4 inch thick and cured in teriyaki/jalapeño marinade then dusted with coarse black pepper…

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b_p

b_p 448

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43 minutes ago, Texasborn91 said:

So I’m looking to smoke my first turkey breast soon, what is the benefit of the netting? Helps it Hold shape better? Looks dang good 

It's packaged with the netting, and yes, it helps to hold the shape.  I just use the frozen Butterball turkey breasts that you can find pretty much anywhere.

https://www.heb.com/product-detail/butterball-frozen-boneless-turkey-breast-roast-3-lbs/140298

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956 Worldwide

956 Worldwide 34702

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8 minutes ago, Dr Fear said:
38 minutes ago, 956 Worldwide said:
How are we feeling about a fajita and sausage mixed grill. 
 
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Good job on this onions, home cooks rarely cook them enough. What was your process on the veggies?

Sometimes I’ll put them in the cast iron on the grill, but I had too much going on so I did the peppers and onions on the burner and cast iron.  Used the left over marinade plus a splash of soy sauce and let them get cooked down till good and brown. 
 

The jalapeños got the same seasoning treatment but went straight on the grill. 
 

https://www.isabeleats.com/chiles-toreados/#:~:text=Chiles Toreados%2C or Mexican blistered,topping on and other dishes. 

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LW Goatman

LW Goatman 1118

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22 hours ago, 956 Worldwide said:

How are we feeling about a fajita and sausage mixed grill. 
 

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I'm about to dazzle the family with fajitas this evening and thought to myself, I should char up those japs burning a hole in my pocket...well done. 

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Bevo&Pevo

Bevo&Pevo 5120

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Grub from last night, uh... no leftovers.

Japalenos stuffed with pineapple and cream cheese and wrapped in the chef's kiss.

Pigshots, nothing special here.   Sausage medallions stuffed with cream cheese wrapped in bacon and then powdered with paprika. 

Boneless pork ribs and a half link of sausage.

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956 Worldwide

956 Worldwide 34702

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Georgian (Republic of) style lamb (bottom) and pork (top)  shashlyk, baba ganoush, tzatziki, charred peppers and squash, quick pickled red onions.  Everything made at home. Georgian food is low key a top 10, maybe top 5 world cuisine. I’ve decided baba ganoush is, after guacamole, the best dip.
 

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9 minutes ago, Anastasis said:

What seasonings/flavor profile?

Lamb is the most versatile red meat protein imo. Easy pick for the “stuck on an island” exercise. 

It’s kind of like a fajita marinade, everyone has their own. Mine has red wine, red wine vinegar, tomato paste, and onion, garlic, thyme, paprika, red pepper (and salt/pepper).  Important to grate the onion, it exposes more of it to oxidize.  A good fruity dry Georgian red or something like a Zinfandel is good for the marinade, and not too much. Make it gloppy and not too liquid and let it sit all night, too much wine makes the meat weird. 
 

I use shoulder for lamb and collar or country style ribs for the pork. The marinade works with lamb, pork, or beef. 
 

 

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