Shit I've Cooked Lately

[Party_Taco 3830]

Looks great!  Spaghetti squash is a great substitute for pasta as well.
Interesting that you used cast iron for this.  I've always avoided highly acidic foods in cast iron. Then again, I've found that a lot of the pearl clutching about cast iron seasoning, cleaning, and cooking is overblown, so maybe this is just another example.
 

I’m using cast iron for everything not eggs these days. This one was my grandmothers and is seasoned like a mofo, but I have a couple Smithy pans that also get the job done.

Cleaning and seasoning are on lock at this point, so it’s the easy choice for me.

[Masshole Horn 780]

Bacon, egg, and cheese on a bolillo.

Duck fat potatoes.

[956 Worldwide 34970]

A day off and semi-autumn weather called for something to cook all day.  Red sauce with sausage, pork, and short ribs; served with the basic salad and a side of crusty garlic bread.  
 

[Tonesky 1009]

Quick chicken and sausage gumbo with the Central Market gumbo base hack. 

[Party_Taco 3830]

Turkey burgers enhanced by the garlic cheese curds melted on top…

[South Austin 52747]

Party Taco is the guy who can make turkey burger look outstanding.

[Party_Taco 3830]

Party Taco is the guy who can make turkey burger look outstanding.

I usually throw in bacon and grilled japs to take it over the top, but the Butter Cookie Shake I had at P Terry’s at lunch told me that was a bad idea…

BTW that shake is outstanding.

[Steamboat1874 4175]

11 hours ago, South Austin said:

Party Taco is the guy who can make turkey burger look outstanding.

Yes but about those fries…..

[Party_Taco 3830]

Yes but about those fries…..

These fries? Tossed in a little bit of veg oil with Italian herbs and sea salt…

[BigDHornfan 6597]

We were craving chicken parm.

[Party_Taco 3830]

[HeHateMe 899]

The Manning family approves 

[elfenix 34387]

On 11/12/2024 at 8:09 AM, South Austin said:

Party Taco is the guy who can make turkey burger look outstanding.

is that a fried turkey leg inside a grilled hamburger?

[Steamboat1874 4175]

17 hours ago, BigDHornfan said:

We were craving chicken parm.

Very nice.

[Anastasis 23514]

Traditional grill work. 

 

Plus oysters.

 

[DalTxHornFan 3124]

56 minutes ago, Anastasis said:

Traditional grill work. 

Plus oysters.

 

Those oysters look amazing.  Nice work!

Edited November 20 by DalTxHornFan

[South Austin 52747]

11 hours ago, Anastasis said:

Traditional grill work. 

 

Plus oysters.

 

Outstanding.  Possible stupid question:  Is the meat on the grill lamb?  It looks like some sort of bone-in lamb, but too small to be a full leg.

[Anastasis 23514]

Just now, South Austin said:

Outstanding.  Possible stupid question:  Is the meat on the grill lamb?  It looks like some sort of bone-in lamb, but too small to be a full leg.

double cut bone in pork chop. 

[CoachTex 2634]

Smoking bird for Thanksgiving 

[Mo Horn 8899]

Crab cakes and brussels sprouts. Proseco pairs nicely. 

[Tonesky 1009]

Beginning Thanksgiving pecan pie production. Making 4 this afternoon that go to the office tomorrow.  

[freyguy 4334]

Bringing this pork butt & chopped brisket over to sister's place for Thanksgiving week.

 

[Brisketexan 105631]

Was digging through old recipes to find mom’s oyster dressing recipe (will be making it for a potluck this weekend). But stumbled on this gem: her carne guisada recipe. It was so good, that there were Mexican family members who would ask her to make it for them when they visited us.
Kinda cool to have it in her handwriting (and yeah, the header at the top tells you what kinda classy broad my mom was).



Think I’ll make this next week when it’s cool outside. Pro tip: using some tough cuts of venison takes it to the next level. Venison carne guisada is where it’s at.

[Tonesky 1009]

1 hour ago, Brisketexan said:

But stumbled on this gem: her carne guisada recipe. 

That is a treasure and an awesome find!  
 

I’ll definitely be giving this a try, but not sure the cumin is optional. Any idea how much she used?

[South Austin 52747]

2 hours ago, Brisketexan said:

Was digging through old recipes to find mom’s oyster dressing recipe (will be making it for a potluck this weekend). But stumbled on this gem: her carne guisada recipe. It was so good, that there were Mexican family members who would ask her to make it for them when they visited us.
Kinda cool to have it in her handwriting (and yeah, the header at the top tells you what kinda classy broad my mom was).



Think I’ll make this next week when it’s cool outside. Pro tip: using some tough cuts of venison takes it to the next level. Venison carne guisada is where it’s at.

You should frame that. Seriously.

[Brisketexan 105631]

That is a treasure and an awesome find!  
 
I’ll definitely be giving this a try, but not sure the cumin is optional. Any idea how much she used?

She really didn’t use comino in her guisada. Which was why our family loved it. Nothing against guisadas that use it, I like plenty of those, but it seems like they all end up having a comino-heavy flavor profile. She may have put a tiny dash in, but I don’t recall really tasting it in there. It was a touch more more tangy/acidic than a lot of guidadas (owing to the tomatoes, I suspect).

[Tonesky 1009]

1 hour ago, Brisketexan said:

She really didn’t use comino in her guisada. Which was why our family loved it. Nothing against guisadas that use it, I like plenty of those, but it seems like they all end up having a comino-heavy flavor profile. She may have put a tiny dash in, but I don’t recall really tasting it in there. It was a touch more more tangy/acidic than a lot of guidadas (owing to the tomatoes, I suspect).

I'll skip the cumin the first time I make it, then take it from there.

[Horn Under a Bad Sign 20677]

Bacon wrapped Nutter Butter cookies.

 

[Brisketexan 105631]

Do we have a nice little weekend routine. Saturday, we get up, and have our coffee on the coach together. Turn in the Premier League match of the day. Then after a bit, I cook a fresh breakfast. Today, got to dress mine up a bit special: wife was visiting the daughter in London last week, and she smuggled back some real-deal English black pudding. Crisp both sides on the griddle, and a winner is me.

[South Austin 52747]

27 minutes ago, Brisketexan said:

Do we have a nice little weekend routine. Saturday, we get up, and have our coffee on the coach together. Turn in the Premier League match of the day. Then after a bit, I cook a fresh breakfast. Today, got to dress mine up a bit special: wife was visiting the daughter in London last week, and she smuggled back some real-deal English black pudding. Crisp both sides on the griddle, and a winner is me.

Do you know of anyplace in Austin that sells halfway legit black pudding?

[Brisketexan 105631]

Do you know of anyplace in Austin that sells halfway legit black pudding?

Fiesta has some in their freezer section. It’s a smaller diameter tube (more like silver dollar size slices), but it IS legit. It’s the only place in town I’ve ever found it, and occasionally the shelf is empty. When I find it there, I usually buy 3-4 and put them in my freezer.

[mdleast 8393]

Yes, I smoked beef ribs for this game and YES, that is the reason we won!

Yes, you’re welcome…obviously.

[Bert Orange 1130]

Brisket and jalapeño stuffed challah. Because why not. 

[Brisketexan 105631]

Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend.  It had been a good 5-6 years since I'd made it.  So, I made it yesterday.

COMPLETE AND TOTAL FAIL.  As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible.

Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture.  We use knorr chicken broth.  I added some.  It seemed like it needed more.  I added more.  Felt like it needed more.  Added a bit more.

Fuck.  As I really worked it in, it was pretty soggy.  Baked it, and it took forever for the extra liquid to cook off (it never entirely did).  AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed.  Fucking inedible.  I cooked it till 9:30.  Made a small tasting bowl.  Ate about three bites, just hoping it would get better.  It didn't.  Tossed probably $35 of ingredients and a couple hours of labor into the trash.

My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times.  FML.

[dcbc 14570]

3 hours ago, Brisketexan said:

Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend.  It had been a good 5-6 years since I'd made it.  So, I made it yesterday.

COMPLETE AND TOTAL FAIL.  As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible.

Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture.  We use knorr chicken broth.  I added some.  It seemed like it needed more.  I added more.  Felt like it needed more.  Added a bit more.

Fuck.  As I really worked it in, it was pretty soggy.  Baked it, and it took forever for the extra liquid to cook off (it never entirely did).  AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed.  Fucking inedible.  I cooked it till 9:30.  Made a small tasting bowl.  Ate about three bites, just hoping it would get better.  It didn't.  Tossed probably $35 of ingredients and a couple hours of labor into the trash.

My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times.  FML.

This is a reminder to me to go update all the Thanksgiving recipes.  Particularly, the dressing recipe says 2--4 cups of stock.  The answer is 3.  I also need to answer the yearly query of whether and for how long to cover the pan with foil.  These may be the two most important parts of the process, and this year, I'm going to solve the puzzle.

[Texzilla58 4745]

8 hours ago, Brisketexan said:

Mentioned above that I'd be making my mom's oyster dressing for a potluck this weekend.  It had been a good 5-6 years since I'd made it.  So, I made it yesterday.

COMPLETE AND TOTAL FAIL.  As in, I literally just folded the pan over on itself and tossed it in the garbage - it was inedible.

Bottom line, once you mix in all the oysters, oyster liquor, and sauteed sausage and veggies, it needs some additional moisture.  We use knorr chicken broth.  I added some.  It seemed like it needed more.  I added more.  Felt like it needed more.  Added a bit more.

Fuck.  As I really worked it in, it was pretty soggy.  Baked it, and it took forever for the extra liquid to cook off (it never entirely did).  AND, because the main salt in the dish comes from that broth....it had well over 2X the salt it needed.  Fucking inedible.  I cooked it till 9:30.  Made a small tasting bowl.  Ate about three bites, just hoping it would get better.  It didn't.  Tossed probably $35 of ingredients and a couple hours of labor into the trash.

My wife was even surprised and sympathetic - it's pretty rare that I end up with a complete fail like that, but this was definitely one of those times.  FML.

Oyster dressing is an old dish that for most folks was made with canned oysters.  It’s how my grandmother made it for a couple of uncles, fresh oysters being a rare thing in 1915 Groesbeck when she learned to make it.  It was putrid. Like baked cat food.  

[ERhine 1921]

Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends.

Jalapeño and Cheese Cornbread


Charred Okra and Corn Salad:


Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin:






Crawfish Gravy:



@Mez2 can vouch for the food coma that ensued.

[Party_Taco 3830]

[Mez2 4037]

8 minutes ago, ERhine said:

Not sure if there’s a Thanksgiving specific thread, but it fits here as well. Some of my contributions to the food this year for Thanksgiving with friends.

Jalapeño and Cheese Cornbread


Charred Okra and Corn Salad:


Smoked Turkey Breasts and Boudin-stuffed Pork Tenderloin:






Crawfish Gravy:



@Mez2 can vouch for the food coma that ensued.

Indeed, the crawfish gravy was incredible. Paired fantastic with the studded tenderloin on Thanksgiving. Those leftovers two days later went hard in the paint. 

[Underdog 28882]

Jesus. 

[DoobieWah 1476]

ALL of that looks fantastic.