Shit I've Cooked Lately

[Bozo_Casanova 26672]

43 minutes ago, Pescado_Rojo said:

I’ve been wanting to try making Tahdig, so last night was the night. Girlfriend had a TikTok recipe for some middle eastern-ish chicken thighs, so she made those and a little cucumber salad. I’m sure someone’s Persian grandmother could tell me the 10 things I did wrong, but I thought the Tahdig turned out pretty damn good. 

 

Tahdig is the greatest 

[BHMCruiser 1818]

VENISON PASTITSIO?

 

GODDAMN!

[ocugolf 1215]

The hamburger/Salisbury steaks from the previous page got me inspired. Salisbury steaks over a garlic cream risotto and roasted broccoli 

[elfenix 34385]

[Brisketexan 105569]

Had some garbanzos, pureed tomatoes, and some good saffron. Picked up a little fresh spinach, started with shallots, some bell pepper, and garlic, then worked in the rest and made a Spanish-inspired garbanzo stew.

[Party_Taco 3819]

Had some garbanzos, pureed tomatoes, and some good saffron. Picked up a little fresh spinach, started with shallots, some bell pepper, and garlic, then worked in the rest and made a Spanish-inspired garbanzo stew.

Fuck that looks good… some chorizo and buttered, toasted bread on the side and I’d be headed for a very satisfied nap.

[Brisketexan 105569]

Fuck that looks good… some chorizo and buttered, toasted bread on the side and I’d be headed for a very satisfied nap.

Funny you suggest that…I finely diced some Spanish chorizo and a bit of parsley to top it with, and served it with toasted sourdough. It was amazing. And so easy. I actually have a lot of saffron I need to use more often.

[Party_Taco 3819]

Funny you suggest that…I finely diced some Spanish chorizo and a bit of parsley to top it with, and served it with toasted sourdough. It was amazing. And so easy. I actually have a lot of saffron I need to use more often.

Same… the best stuff I brought back from Spain and Turkey is starting to dry out, I just have so many spices is hard to keep top of mind.

[Brisketexan 105569]

Same… the best stuff I brought back from Spain and Turkey is starting to dry out, I just have so many spices is hard to keep top of mind.

Just finished the saffron the wife brought back from her study trip to Turkey, but just cracked open the big batch her uncle brought back from Spain (he passed away a couple of years ago, I inherited it - yeah, saffron gets inherited). It was well-sealed, was so aromatic when I cracked it open.

[Rimbo 26424]

I need to get in this thread more now that it's the off season. And just in general.

Sometimes when I've got no ideas for lunch, I'll make potato, egg and cheese tacos. Dice up a yellow tater, rinse it three times, nuke for 3 minutes, then fry it lightly in butter with paprika, black pepper and salt. Pour in green chile sauce, let it simmer until it's no longer wet (about 30 seconds). Crack in two eggs, cook em, add a little cheese until the cheese is soft and melted, put it all back in the same bowl I microwave the taters in. Reduce heat to low and cook two tortillas (I now only ever buy uncooked tortillas) on one side. Fill em up on the cooked side, return to low heat to toast the outside of the tortillas. Serve and enjoy your heart attack.

But lately I was adding lots of cheddar. Enough that the oil was separating and making things way too greasy. And then I had inspiration... what if I put the cheese in FIRST? toast the cheese, and then fry the taters in the separated cheese grease, and get toasty yummy cheddar?

Well, I tried it yesterday and my fellow Surls, I think I'm into something here.

I gotta work on the technique, I think. The flavor and grease level is the bomb; the toasted cheddar flavor partners up with the green chile flawlessly, and a little crunch in an otherwise squishy taco is awesome. But some of the cheddar ended up tough and chewy. Overall, still a better taco than I'd ever done before, but I think I need to FLIP the potatoes and cheese rather than stir it. We'll see.

Will report back with next attempt.

[Rimbo 26424]

On 2/4/2024 at 7:33 PM, Party_Taco said:

Couple recent expeditions…

1) Santa Maria style tri-tip, roasted cauliflower and stuffed peppers






2) Bacon Brussel Sprout Pizza with Aleppo honey drizzle





3) Creole Ruby Red Trout with pan fried okra

I want to eat at your place

[Judge Roybeanbag 11822]

Boudin stuffed pork loin started.  Reverse searing, going into the oven and then on a hot grill.  That’s a pepper jack/havarti blend under the boudin.  

Edited March 2 by Judge Roybeanbag

[HeHateMe 899]

Simple beef and broccoli using instant ramen noodles.

[Judge Roybeanbag 11822]

Turned out pretty good.

[Party_Taco 3819]

I would crush that right now…

[Judge Roybeanbag 11822]

6 minutes ago, Party_Taco said:

I would crush that right now…

HEB had 7 or 8lb loins on sale.  This was half of an 8lb’er.   Butterfly, salt, roll up and let sit in the fridge dry brining for a couple hours.  Then pulled it out and stuffed it.  I’ve messed up a lot of meat but pork loins and tenderloins are pretty hard to screw up.  

[Hook1997 5434]

Tuscan sausage pasta.  Italian sausage, mushrooms, garlic, sun-dried tomatoes, onions, sweet peppers, spinach, basil and Parmesan with a cream sauce. Turned out really good but you feel miserable after eating it.  

[Underdog 28868]

11 hours ago, Judge Roybeanbag said:

HEB had 7 or 8lb loins on sale.  This was half of an 8lb’er.   Butterfly, salt, roll up and let sit in the fridge dry brining for a couple hours.  Then pulled it out and stuffed it.  I’ve messed up a lot of meat but pork loins and tenderloins are pretty hard to screw up.  

Go on, but slowly, please. 

[956 Worldwide 34910]

Sauerkraut stew with apples, potato, caraway, lager and three cuts of pork (shoulder, white sausage, bacon). Likely the last big stew of the winter.

[South Austin 52686]

That looks fantastic.

[CoachTex 2634]

Street tacos 

[Party_Taco 3819]

CM had crab on sale, so we indulged…

[pops 7044]

I'll subscribe to your newsletter. 

[Frank The Tank 1499]

Looks great. I’ve never seen eggs in a crab boil. Is that a thing I just don’t know about? 

[conVINCEd 21474]

21 hours ago, Party_Taco said:

CM had crab on sale, so we indulged…

First of all, what a fucking outstanding effort. It has never occurred to me to toss some eggs in the boil.  Do they taste substantially different than a normal boiled egg?   Also, are you hiding the andouille sausage underneath the crabs?

[Underdog 28868]

57 minutes ago, conVINCEd said:

First of all, what a fucking outstanding effort. It has never occurred to me to toss some eggs in the boil.  Do they taste substantially different than a normal boiled egg?   Also, are you hiding the sausage underneath the crabs?

 

[pops 7044]

Snowed today. Kid has been asking for a bread bowl for a while so fuck it. Tomato soup with jalapeño cheese toast and some bacon because why not. 

 

 

[Steamboat1874 4152]

13 hours ago, pops said:

Snowed today. Kid has been asking for a bread bowl for a while so fuck it. Tomato soup with jalapeño cheese toast and some bacon because why not. 

 

 

Outfucking standing !

[Underdog 28868]

Good Lord. 

[Judge Roybeanbag 11822]

22 hours ago, pops said:

Snowed today. Kid has been asking for a bread bowl for a while so fuck it. Tomato soup with jalapeño cheese toast and some bacon because why not. 

 

 

Homemade bread bowl or bought?  No judgement just bread bowl curious.  

[Judge Roybeanbag 11822]

Also leftovers. Pork loin and boudin on toast, with brown gravy and lots of pepper.

[pops 7044]

32 minutes ago, Judge Roybeanbag said:

Homemade bread bowl or bought?  No judgement just bread bowl curious.  

I don't bake. Bought and then brushed with butter and toasted. La brea rosemary garlic. Pretty good for store bought. 

[Party_Taco 3819]

First of all, what a fucking outstanding effort. It has never occurred to me to toss some eggs in the boil.  Do they taste substantially different than a normal boiled egg?   Also, are you hiding the andouille sausage underneath the crabs?

So, this recipe was lifted from YouTube and was a teenager following her mom’s approach. I needed something I could listen to on the second trip to the store and it was the first that popped up.

Southern family, hence the “holy fuck that’s spicy… am I gagging?! I think I’m gagging” butter sauce. Though I found the lack of sausage interesting, the eggs more than made up for it IMO.

Recipe called for them to be boiled separately, so most of the seasoning came with finishing on the platter, but they slammed and made for a tasty compliment.

Anyway, here’s tonight’s orange and habanero salmon on a spinach vinaigrette salad with crispy salmon skin crumbles and side of spinach artichoke dip:

[Post Oak 20327]

Had to get through a ton of potatoes before they went bad.  Roasted in duck fat and bacon fat. 

Crispy deliciousness

[HeHateMe 899]

Pot roast with a white cheddar polenta topped with a bacon mushroom concoction.

[billfromlaketravis 11601]

Y’all would drag me for presentation so no pics, but I have a lollipop lamb chop recipe.

- Randall’s lollipop lamb chops. They get theirs from Australia. Very high quality for the price.

- Aldi Mediterranean dressing.

- Season with salt, pepper, and garlic powder. Pour the dressing liberally over the chops. Marinate for 72 hours.

- Very hot Lodge skillet for 2 minutes on each side.

- Rest tented for 6 minutes and serve. 

I’d put them up there with Mezza and Del Viste who both serve an outstanding lamb chop in Houston. 

Edited March 11 by billfromlaketravis

[b_p 450]

First time I’ve done one of these.. turned out great. Took about 8 hours at 225-250 to reach 190.  The meat was falling apart tender and full of moisture. I’ll definitely do this again. 

[Underdog 28868]

How it started... 

How it ended... 

5 hours ago, b_p said:

First time I’ve done one of these.. turned out great. Took about 8 hours at 225-250 to reach 190.  The meat was falling apart tender and full of moisture. I’ll definitely do this again. 

 

[Hmbre97 6333]

 

Edited March 11 by Hmbre97

[HeHateMe 899]

9 hours ago, b_p said:

First time I’ve done one of these.. turned out great. Took about 8 hours at 225-250 to reach 190.  The meat was falling apart tender and full of moisture. I’ll definitely do this again. 

Snout down ass up something something Aggies

Edited March 12 by HeHateMe
Herpa

[CoachTex 2634]

[CoachTex 2634]

Lemon basil pasta

[Etexhorn13 3054]

Pecan/breadcrumb crusted rainbow trout with a hit of some lemon juice. 

[jimmyjazz 46470]

Anyone know where I can get boneless, skin-on chicken (thighs or breasts) in Austin?  Yes, I could butcher my own.  I'd rather not.

[Brisketexan 105569]

Anyone know where I can get boneless, skin-on chicken (thighs or breasts) in Austin?  Yes, I could butcher my own.  I'd rather not.

Yeah….zero idea. Really hard to debone a thigh as a separate piece and keep the skin on; I’ve never done it, and never seen them in the store. It’s not hard to debone a breast and keep the skin on - that really is one that you can easily butcher yourself. I like to debone, brine, then roast hot and fast. It’s like a mini, moist turkey, top with a little gravy, and it’s like a little thanksgiving meal.

[Underdog 28868]

Could always ask the butchers at the grocer if they'll don't for you.  I've had them cut whole wings into party wings if that's all that is available. 

[Mo Horn 8899]

Today is Mrs Mo's birthday and she asked for a mediterranean vegetable galette she found. It came out really good. 

[CoachTex 2634]

tomato basil chicken 

[pops 7044]

Stuffed breakfast poblanos

 

[Underdog 28868]

We saw a ham & scalloped potato dish from Ree Drummond last week, decided to give it a shot tonight… I think it’s a keeper.