Shit I've Cooked Lately

[Trey3216 15308]

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 

 

 

[jimmyjazz 45162]

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).

[Trey3216 15308]

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.  

[tigol 2376]

???  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.

[Trey3216 15308]

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.  

[jimmyjazz 45162]

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.

[MontereyMX 833]

Spearaminten

There is a honey bun in there 

Edited June 15 by MontereyMX
Hungry

[956 Worldwide 33988]

Asado drumsticks and wings and stuffed jalepenos. 
 

[MontereyMX 833]

1 hour ago, MontereyMX said:

Spearaminten

There is a honey bun in there 

 

[CoachTex 2612]

Happy Father's day Surly.

Also throwing on a turkey breat later.

[CoachTex 2612]

[NoName 16229]

8 hours ago, CoachTex said:

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!

[MontereyMX 833]

On 6/15/2024 at 7:37 PM, MontereyMX said:

 

Kinda like an upside down pineapple cake.   Sugar carmaluzed on the bacon nicely 

[956 Worldwide 33988]

Grilled Portuguese style swordfish and lemon butter, sautéed green beans, salad. 
 

 

[Deej 76156]

Making jam from the figs from my tree.

 

Edited June 25 by Deej

[WhatTheBuck 28604]

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’.

[South Austin 51564]

That looks outstanding.

[Texzilla588 765]

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’.

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.

[CoachTex 2612]

Mojito shrimp salad

Daughter made a bread loaf shaped like a toad.

[dcbc 14235]

7 hours ago, CoachTex said:

Daughter made a bread loaf shaped like a toad.

 

Edited June 27 by dcbc

[Brisketexan 103515]

I’m glad I’m not the only one whose brain went there.

“WE THOUGHT YOU WAS A TOAD!”

[Masshole Horn 759]

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.

These are great for cheese steaks. Each puck is the perfect amount for an HEB bakery bolillo.

[jimmyjazz 45162]

Huh, I've never seen that.  Thanks, might give it a try.

[CoachTex 2612]

My oldest wanted to make ramen.

It turned out great. 

[CoachTex 2612]

Tomatoes and basil from the garden. 

[Party_Taco 3660]

Easy flank steak with roasted veggies got it done.

[dcbc 14235]

The picture isn't the best, but this is Roy Choi's Korean short rib stew, and it's good.

[Party_Taco 3660]

That does indeed look good.

Here are some wagyu sliders with toasted garlic broccolini and fresh peaches with goat cheese, balsamic and pomegranate seeds.

[Party_Taco 3660]

Some sockeye tonight with Mediterranean style brussels and hummus.

[Steamboat1874 4008]

13 hours ago, Party_Taco said:

Some sockeye tonight with Mediterranean style brussels and hummus.

Bravo !
Very nice.

[Mo Horn 8696]

Just doing burgers tonight, but did make a berry galette for dessert. 

[South Austin 51564]

Felt like crawfish and shrimp etouffee.

[Post Oak 20092]

Bruschetta with maters and basil from my garden. 

[956 Worldwide 33988]

Grilled squid and head-on shrimp Greek style with a side of potato salad. Slammed and went hard. 
 

[South Austin 51564]

Thai basil chicken stir fry.

[Anastasis 23206]

Pork gyros.

 

[Brisketexan 103515]

The boy is home visiting from the UK. Was extolling the virtues of a Brit “Sunday roast” dinner.
So, I made him a Texas version.



Smoked some Dino ribs (slightly overcooked, so they fell off the bone…zero complaints), green chile garlic cheese grits, and some collard greens. No Yorkshire pudding here.
We’ll get some when we’re over there next month.

[Anastasis 23206]

Made a pile of pinwheel steaks. 

 

[Captainant 26902]

Homemade crunchwrap supreme

[PantsTent 1995]

One skillet pork chop meal…

[jimmyjazz 45162]

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:

[South Austin 51564]

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

[jimmyjazz 45162]

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.

[Bert Orange 1094]

Cubans, cioppino and Korean pork tacos

[ERhine 1894]

Took a tapas cooking class while on vacation in Seville, Spain last month.

Gazpacho:


Spinach with Chickpeas:


Cod Fritters:


Iberico Pork Cheek:

[Texzilla588 765]

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.

[Texzilla588 765]

Took a tapas cooking class while on vacation in Seville, Spain last month.

Gazpacho:


Spinach with Chickpeas:


Cod Fritters:


Iberico Pork Cheek:

Can you make it at home?

[Texzilla588 765]

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:

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.

[VirginiaLonghorn 4722]

Love the pix.  However IMO, all should be accompanied by a brief ingredient list and “how you did it” info.

[pops 6956]

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.

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