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Shit I've Cooked Lately


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Bought some of those thin sliced ribeyes at H‑E‑B.   Cut them up into thin strips, a little olive oil and butter, onions and red/green bell peppers and made some homemade Philly steak sammiches.   Turned out delicious.   
 

cooked them in my cast iron on the charcoal grill so they had a little Smokey flavor as well.   
 

paired with H‑E‑B seasoned fries in the air fryer.   Good quick meal 

 

 

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52 minutes ago, Trey3216 said:

Bought some of those thin sliced ribeyes at H‑E‑B.  

???  Which store?  I love philly cheesesteaks but I haven't found decent thin-sliced beef, so I end up rolling my own, which is always a little too thick on the slice (by hand).

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4 minutes ago, jimmyjazz said:

???  Which store?  I love philly cheesesteaks but I haven't found decent thin-sliced beef, so I end up rolling my own, which is always a little too thick on the slice (by hand).

Woodway.  They always have 4 packs of ribeyes that are cut to about 1/4 inch thick.  I take them and cut them into small strips about pencil thin or a little thinner depending on how well the meat will hold the cut.  They work perfectly for this, or for a quick steak and eggs breakfast done in the cast iron.  

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???  Which store?  I love philly cheesesteaks but I haven't found decent thin-sliced beef, so I end up rolling my own, which is always a little too thick on the slice (by hand).

Have you ever tried freezing a ribeye and then using a good knife to slice it thin?

Works for me.
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12 minutes ago, tigol said:


Have you ever tried freezing a ribeye and then using a good knife to slice it thin?

Works for me.

About 75% frozen is the sweet spot where it's easy to cut but doesn't shred to shit.  I just did these fresh.  Normally I'd buy them at lunch and stick them in the freezer, then have the wife pull them from the freezer about 4:00 or so.  

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1 hour ago, Trey3216 said:

Woodway.  They always have 4 packs of ribeyes that are cut to about 1/4 inch thick.  I take them and cut them into small strips about pencil thin or a little thinner depending on how well the meat will hold the cut.  They work perfectly for this, or for a quick steak and eggs breakfast done in the cast iron.  

Ah, I thought you were referring to something already philly-thick (say 0.1" or so).  Yes, I often hand-cut to 1/4" or so and call it good enough.

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8 hours ago, CoachTex said:

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having smoked turkey in the freezer is always a good choice, and it's super easy now that HEB is consistently carrying (in my area) those big turkey breasts. looks like an awesome meal!

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Who says green chile stew is just for cold weather? And who cares if we’re in a heat wave? I had a couple pounds of leftover pulled pork, smoked on the new WSM, and still had hatch chile peppers in the freezer. Let’s see how it works.
lt worked pretty well. I used a chipotle-habanero rub on the pork shoulder. I wasn’t sure how that would go with the hatch chiles but it goes just fine. It’s HOT! I liked how it affected the color, too. I altered the recipe a little bit. I used thyme and traditional oregano instead of Mexican. My plan was to add carrots but I wound up not having room in the pot. I really wasn’t thinking. The recipe calls for 2 lbs of pork and I didn’t stop to think that I didn’t need to use 2 lbs of cooked pork. I should’ve used 1/3-1/4 less then I would’ve had room for the carrots. I’m an idiot. The end result is that the stew is loaded with pork and that’s okay but it wasn’t what I was imagining. Oh well. It’s really good. Did I mention it’s super hot? It’s smokin’.
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Awesome. I think it looks better without the carrots myself. The only thing missing are hot sopapillas but I’d just make a batch of biscuits.
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Ah, I thought you were referring to something already philly-thick (say 0.1" or so).  Yes, I often hand-cut to 1/4" or so and call it good enough.

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These are great for cheese steaks. Each puck is the perfect amount for an HEB bakery bolillo.
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  • 2 weeks later...
15 minutes ago, South Austin said:

Nice work. I love shaksuka but have never made it.

It's super easy, give it a try.  Onion, bell pepper, garlic, tomatoes, harissa, ras el hanout, eggs.  I added a spin on merguez sausage (I used pork, couldn't find ground lamb.)

I've come to learn that when a recipe calls for a certain amount of spice, double it.  It will rarely disappoint.  I think recipes tend to be written conservatively.  I used this harissa paste and it was nowhere near too spicy even at 2X.  It was perfect.

image.png.5bb68440af08c270b42106578fbd2652.png

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Question: I want to set up an app for building a family recipe book across my now wide and diverse family and to make sure our grandkids have access to their Texas heritage as I have my grandmothers and some of my great grandmothers recipes. From a farm outside Groesbeck those descendants have travelled the world, welcomed Thai, black, Mexican, even a Massachusttian spouses and their foodways and I think it will make a cool living project. My sociology classes really only gave me a fascination with ethnic foodways and how they evolve with technology and migration (my great grandmother had 14 kids. Baked dozens of biscuits and pans of cornbread three times a day. Electricity came, a refrigerator, then canned biscuits. She never made another from scratch)

Does anyone do anything like this? There are a ton of apps for making your own cookbook but haven’t found one that is built for multiple contributors.

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Shaksuka.  The eggs went a little far, I'd say they were soft-boiled as opposed to sunny side up.  Oh well.  Harissa and ras el hanout are two of my favorite flavors, and I loaded this one up:
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I love shakshuka and hade similar issues. Dont like poached eggs or soft boiled . I now basically make the tomato sauce and get it seasoned right and then fry my eggs over easy in bacon grease. I get a rasher of crisp buttered rough toast and spoon on the sauce and top with the eggs.

I got the idea building huevos rancheros and said this is how I should make any similar dish. I use fried eggs on Benedict’s too. Fuck a poached egg.
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3 hours ago, jimmyjazz said:

It's super easy, give it a try.  Onion, bell pepper, garlic, tomatoes, harissa, ras el hanout, eggs.  I added a spin on merguez sausage (I used pork, couldn't find ground lamb.)

I've come to learn that when a recipe calls for a certain amount of spice, double it.  It will rarely disappoint.  I think recipes tend to be written conservatively.  I used this harissa paste and it was nowhere near too spicy even at 2X.  It was perfect.

image.png.5bb68440af08c270b42106578fbd2652.png

Do you blend the gravy after the veg is done or do you just keep it chunky?

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