Shit I've Cooked Lately

[jimmyjazz 45056]

Just now, pops said:

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

I went chunky.  Not sure if that's legit or not.  The last time I was in North Africa was . . . never.

[Etexhorn13 2995]

On 7/6/2024 at 8:25 PM, South Austin said:

Thai basil chicken stir fry.

Recipe?

On 7/16/2024 at 10:25 PM, Anastasis said:

Pork gyros.

 

Recipe?

On 7/6/2024 at 8:25 PM, South Austin said:

Thai basil chicken stir fry.

Recipe?

On 7/16/2024 at 10:25 PM, Anastasis said:

Pork gyros.

 

Recipe?

On 7/6/2024 at 8:25 PM, South Austin said:

Thai basil chicken stir fry.

Recipe?

On 7/16/2024 at 10:25 PM, Anastasis said:

Pork gyros.

 

Recipe?

On 7/6/2024 at 8:25 PM, South Austin said:

Thai basil chicken stir fry.

Recipe?

On 7/16/2024 at 10:25 PM, Anastasis said:

Pork gyros.

 

Recipe?

[shadow_operative2.0 15672]

Whoa, that may be the glitchiest post I’ve seen. 

[MalibuSheriff 1084]

My son has been wearing me out to make him some Eggs Benedict.  I’ve never made Hollandaise sauce before and was a little spooked looking at the amount of whisking involved while also poaching eggs, cooking ham, and toasting English muffins.  Then I ran across this video and thought the guy looked familiar…it was Kenji from over 11 years ago doing a One minute Hollandaise sauce.  I used electric hand blender and tall mixing glass with his technique and it turned out perfectly.  No pics as we both inhaled the Eggs Benedict but thought I’d share the video as it was amazingly simple and the Hollandaise sauce turned out as good as any I’ve had in a restaurant:

 

Edited July 28 by MalibuSheriff
Correcting Okie grammar

[South Austin 51414]

58 minutes ago, Etexhorn13 said:

Recipe?

Recipe?

Recipe?

Recipe?

Recipe?

Recipe?

Recipe?

Recipe?

Ask me again.

[Etexhorn13 2995]

7 hours ago, South Austin said:

Ask me again.

I really need that recipe mother fucker 

[dcbc 14185]

15 hours ago, South Austin said:

Ask me again.

[Anastasis 23191]

18 hours ago, Etexhorn13 said:

Recipe?

Debone a pork butt. Slice, pound out any pieces if necessary. Marinade in lemon juice, olive oil, and gyro seasoning (oregano, thyme, paprika, cumin, garlic, pepper, salt) overnight. Skewer the slices and compress and trim to get a firm roast. On to the grill to rotisserie. Works very well with chicken thighs as well. To make sandwich, oil pita and warm, slap down some tzatziki, tomato, onion, meat, fries. Wrap. 

Edited July 29 by Anastasis

[jimmyjazz 45056]

2 hours ago, Anastasis said:

gyro seasoning (oregano, thyme, paprika, cumin, garlic, pepper, salt) 

Ratios?  (like 1 part each, less, thyme, whatever?)

[Anastasis 23191]

1 hour ago, jimmyjazz said:

Ratios?  (like 1 part each, less, thyme, whatever?)

Heavy on the oregano and thyme. I used some premixed spice packets I picked up in Greece last summer. 

Something like this, adjust as needed and per preference, for 2-3lbs of meat. 

2 tablespoons oregano

1 tablespoon thyme

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

2 teaspoons dried parsley

1 teaspoon dried cilantro

½ teaspoon cinnamon

¼ teaspoon black pepper

½ teaspoon onion powder

1 teaspoon salt

[Party_Taco 3660]

Tri Tip with some leftover goodness to follow…

[jimmyjazz 45056]

I need to try a tri-tip.  It's a hot and fast cut, like a steak, right?

[pops 6946]

3 hours ago, jimmyjazz said:

I need to try a tri-tip.  It's a hot and fast cut, like a steak, right?

I smoke it at 275 ish up to 120 to 125 internal then let it rest and get the fire popping and sear on both sides for a minute or whatever until you get the crust you like.  It only takes an hour or two depending on size on the smoker to get there.  So it isn't steak fast but it isn't bbq slow.  

[jimmyjazz 45056]

5 minutes ago, pops said:

I smoke it at 275 ish up to 120 to 125 internal then let it rest and get the fire popping and sear on both sides for a minute or whatever until you get the crust you like.  It only takes an hour or two depending on size on the smoker to get there.  So it isn't steak fast but it isn't bbq slow.  

OK, sort of a reverse sear approach.  Got it.  Definitely not 185-205 internal.

[pops 6946]

12 minutes ago, jimmyjazz said:

OK, sort of a reverse sear approach.  Got it.  Definitely not 185-205 internal.

Nope. You want it steak temp. It can go a little higher than med rare, though, so don't be scared of 135 to 140.  And make a chimmichuri.  It is what that cut of meat was invented for

[Party_Taco 3660]

I need to try a tri-tip.  It's a hot and fast cut, like a steak, right?

Lots of good methods to cook a tri tip, but yes this was relatively hot and fast: 375-400 for 6 mins /side then another 2 / side. Rested for 10 mins but I usually tent and try to push for 20

[Anastasis 23191]

Gonna include some process photos on this one.

Lamb kleftiko wrapped in grape leaves. This is basically lamb and vegetables cooked in a parchment wrapper. Like campfire pouches we all did camping with fish or whatever in foil. Just different scale. First time doing this, the presentation turned out on point. The seasoning game needs to go harder. I did not know how the grape leaves would hold up to a 2-3 hr cook, so decided to cook the kleftiko in the usual style just wrapped in parchment and then finish for 45m or so in the grape leave package. Also, rib snackers. Took the shoulder meat and cut it up into small pieces and mixed with the stewed onions and peppers and tomatoes, stuffed into molds that I lined with parchment and grape leaves. Gonna eventually doing it from start to finish in the grape leaves packs. I was using some canned leaves, and they will certainly hold up to a longer cook imo. Will have this one dialed in with a couple more attempts. Concept stolen without shame from a restaurant on skiathos. 

 

 

 

 

 

Edited July 31 by Anastasis

[jimmyjazz 45056]

Niiiiiiiiiiiice.

[dcbc 14185]

On 7/29/2024 at 2:11 PM, jimmyjazz said:

I need to try a tri-tip.  It's a hot and fast cut, like a steak, right?

Study it before you slice it.  Three different grain patterns with which to contend.

[South Austin 51414]

10 hours ago, Anastasis said:

Gonna include some process photos on this one.

Lamb kleftiko wrapped in grape leaves. This is basically lamb and vegetables cooked in a parchment wrapper. Like campfire pouches we all did camping with fish or whatever in foil. Just different scale. First time doing this, the presentation turned out on point. The seasoning game needs to go harder. I did not know how the grape leaves would hold up to a 2-3 hr cook, so decided to cook the kleftiko in the usual style just wrapped in parchment and then finish for 45m or so in the grape leave package. Also, rib snackers. Took the shoulder meat and cut it up into small pieces and mixed with the stewed onions and peppers and tomatoes, stuffed into molds that I lined with parchment and grape leaves. Gonna eventually doing it from start to finish in the grape leaves packs. I was using some canned leaves, and they will certainly hold up to a longer cook imo. Will have this one dialed in with a couple more attempts. Concept stolen without shame from a restaurant on skiathos. 

 

 

 

 

 

[sith_horn 2320]

Nuth'n fancy. Eggs, potato, sausage, cheese and fresh salsa. They slammed.

[Party_Taco 3660]

Chicken Basil Sausage, Asiago cream, peppers and roasted corn/onion ravioli:

[freyguy 4238]

about to slap the four butts on the smoker...

The coffee-chipotle rub from Homesick Texan is my go-to.

[956 Worldwide 33958]

There’s a work picnic today so  I’m rolling with a South Texas botana (well, I made two platters). Guacamole goes on last and later so it doesn’t get warm and soggy up the chips on the way over. 
 

[Reynolds Woodcock 4585]

On 8/12/2023 at 10:34 PM, Reynolds Woodcock said:

Back on my dumb shit

 

Calendar turns to August, y’all MFs know what to do

 

 

[Anastasis 23191]

You have to tip the hat to the lifelong commitment to the BLT. 

[Underdog 27972]

Homemade or store bought bread?  Looks good. 

[Bert Orange 1093]

Boeuf bourguignon

[South Austin 51414]

Hell yeah.

[jimmyjazz 45056]

35 minutes ago, Bert Orange said:

Boeuf bourguignon

Mega pos rep, but . . . August?

[Bert Orange 1093]

4 minutes ago, jimmyjazz said:

Mega pos rep, but . . . August?

I make chili in July too. I contra eat. 

[Reynolds Woodcock 4585]

22 hours ago, Underdog said:

Homemade or store bought bread?  Looks good. 

The bread and everything else in that photo come from the farmer’s market in my neighborhood. Sadly I do not have a baker’s touch 

Edited August 4 by Reynolds Woodcock

[HenryJames 64927]

Jambalaya, imo.

[956 Worldwide 33958]

Got real guanciale and good pecorino romano and decided to make rigatoni amatriciana tonight. 
 

[Brisketexan 103162]

Got real guanciale and good pecorino romano and decided to make rigatoni amatriciana tonight. 
 

The boy snuggled back Calabrian guanciale from Italy last year. I made a carbonara that was so good it damned near made us cry. Guanciale is so awesome.

[South Austin 51414]

11 hours ago, Brisketexan said:

The boy snuggled back Calabrian guanciale from Italy last year. I made a carbonara that was so good it damned near made us cry. Guanciale is so awesome.

Just to be clear, you cried while eating the carbonara and reading Cloak Room.

[Bert Orange 1093]

Everything cheek is just better

Hope you also used Calabrian chili

[Party_Taco 3660]

Duck confit, potatoes provencal, haricot verts

[luke duke 6360]

I need to try a tri-tip.  It's a hot and fast cut, like a steak, right?

Reverse sear is the way to go. It’s too thick to go hot and fast. There are some ding dongs on the internet that cook it like a brisket. Don’t be like them.

[Texzilla588 764]

And watch some carving videos on it. It’s a muscle that grows 9 directions.

[Bert Orange 1093]

Split pea soup

 

[Bert Orange 1093]

2 hours ago, Bert Orange said:

Split pea soup

 

 

[PantsTent 1995]

Smothered pork chops with rice.

First sear both sides.

Then saute some onions and garlic and make a quick gravy roux

Add some chicken broth and milk and braise chops while gravy thickens.

And fin..

 

[Steamboat1874 4008]

1 hour ago, PantsTent said:

Smothered pork chops with rice.

First sear both sides.

Then saute some onions and garlic and make a quick gravy roux

Add some chicken broth and milk and braise chops while gravy thickens.

And fin..

 

Nice

[Texzilla588 764]

Who just makes two pork chops? Half orders are hard. Get a bigger skillet. The leftovers are even better.

[956 Worldwide 33958]

Inspired by @Bert Orange and his contra eating, I made bigos. This is my very favorite Polish food, pierogis included. Everyone has their recipe— fresh cabbage or sauerkraut or a mix, bacon or sausage, spice blends.  It’s a great way to use up the meaty odds and ends in your freezer. Mine has sauerkraut, pork, chuck, smoked sausage and for me a few prunes and wild mushrooms are non-negotiable, as is deglazing the pot with a cup of dry red wine after browning the meat. And of course it’s better the longer it sits, your Polish uncle Slawek would say it needs to be cooked three times. 
 

Pot opened and ready to let evaporation do its job…..
 

[Anastasis 23191]

rib chops. 

 

 

 

Edited August 12 by Anastasis

[Anastasis 23191]

23 hours ago, Texzilla588 said:

Who just makes two pork chops? Half orders are hard. Get a bigger skillet. The leftovers are even better.

 

[Anastasis 23191]

nttiawwt ftr. 

[Party_Taco 3660]

Herb Dijon Breasts then a Honey Pesto Tendy