Shit I've Cooked Lately

[Blotto 23,974]

On 12/8/2024 at 1:50 PM, Underdog said:

Cobbler is just below a hair below pie as favorite dessert. 

huh, works either way

 

Edited Saturday at 03:30 AM by Blotto

[Steamboat1874 4,282]

1 hour ago, CoachTex said:

Triple smash burger with red and green serranos from the garden. 

Looks great.

Bun needs more grease.

[CoachTex 2,657]

1 minute ago, Steamboat1874 said:

Looks great.

Bun needs more grease.

I agree! Unfortunately trying to mass produce for the family in a cast iron skillet does not leave room for bun griddling.

[Steamboat1874 4,282]

Just now, CoachTex said:

I agree! Unfortunately trying to mass produce for the family in a cast iron skillet does not leave room for bun griddling.

Understand that.

[Tailgate 3,054]

[mdleast 8,491]

I liked the lemon pepper wings from last week so much, I decided to do Korean wings in my air fryer tonight. Delicious. My only regret is I didn’t make more.

[ERhine 1,937]

On 12/5/2024 at 9:15 AM, BHMCruiser said:

Yeah obviously we need that crawfish gravy recipe

 

On 12/5/2024 at 1:56 PM, Hook1997 said:

What’s all in this?  Charred okra, corn, red bell peppers and pork breakfast sausage?

 

On 12/8/2024 at 1:48 PM, Texzilla58 said:

Sure would like the crawfish gravy and okra salad recipes….

 

Crawfish Gravy is based on this recipe:

https://www.bonappetit.com/recipe/crawfish-gravy?srsltid=AfmBOooRvIIhPbJ2IHOSkwcGlV--8z9wNkQpcRw1WZRA5vSAylnnyWhh

Quote

Ingredients

1

pound thick-sliced smoked bacon, cut into 1/2' pieces

6

tablespoons all-purpose flour

1

/2 cup each finely chopped onion, green bell pepper, and celery

1

/4 cup seeded, finely chopped jalapeños

3

tablespoons finely chopped garlic

2

teaspoons Cajun Spice Mix (click for recipe)

3

cups low-salt chicken broth of shrimp stock

1

pound peeled crawfish tails or coarsely chopped peeled shrimp

 

Kosher salt, freshly ground pepper

 

Cayenne pepper (optional)

1

/2 cup chopped scallions

Preparation

1. Step 1

   Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour drippings into a small bowl; return 6 tablespoons to the same skillet set over medium heat. Whisk flour into drippings, reduce to heat to low, and cook, whisking constantly, until roux is one shade darker than peanut butter, about 10 minutes.

   Step 2

   Add onion, pepper, celery, jalapeños, and garlic; cook, stirring frequently, until onion is soft, about 20 minutes. Increase heat to medium-high; stir in reserved baconm spice mix, then broth. Simmer, stirring often, until thickened and flavors meld, 20–25 minutes.

   Step 3

   Stir in crawfish. Simmer until the tails curl, about 3 minutes. Season with salt, pepper, and cayenne, if desired. Garnish with scallions.

I generally follow the process in this recipe, but I change the ingredient amounts.  I usually double the bacon, onion/bell pepper/celery/jalapeno, and crawfish amounts.  Garlic is at least doubled as well.  Roux is made with all of the bacon grease, I don't drain and then re-add six tablespoons like the recipe says.  I've also spent years making rouxs, so playing that by ear doesn't bother me.  Final result ends up being a much more flavorful/thicker version of the original.

Charred Okra Salad:

https://www.latimes.com/recipe/charred-okra-and-corn-salad-with-spicy-sausage-vinaigrette

Quote

1 large heirloom or vine-ripe tomatoes

Kosher salt and freshly ground black pepper

3 tablespoons apple cider vinegar

1 almond-size garlic clove, minced

8 ounces spicy Italian sausage, casings removed

3 tablespoons everyday olive oil

8 Jimmy Nardello peppers (4 ounces), stemmed and torn into strips lengthwise (see Ingredient Note, below, for substitutions)

8 ounces okra, split lengthwise

1 ½ cups fresh corn kernels (from 3 to 4 ears)

Granulated sugar (optional)

Flaky sea salt

Torn basil or flat-leaf parsley leaves, to garnish

1

Cut the tomato into half-inch-thick wedges or slices and arrange them evenly over the bottom of a large serving platter. Season the tomatoes with salt and black pepper. In a small bowl, stir together the vinegar and garlic.

2

Crumble the sausage into a large nonstick skillet, then place over medium heat. Once the sausage starts sizzling, continue cooking, stirring occasionally and breaking up the crumbles as you go, until deeply golden brown and crisp, 8 to 10 minutes. Using a wooden spoon or heat-proof silicone spatula, scrape the sausage and its fat into a large bowl.

3

Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the peppers, season with salt and black pepper and cook, in a single layer and undisturbed, until lightly blistered on one side, about 2 minutes. Toss the peppers and cook, undisturbed, until blistered all over and just tender, 1 to 2 minutes more. Scrape the peppers into the bowl and leave them on top of the sausage.

4

Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the okra to the skillet, season with salt and black pepper and cook, using tongs to arrange each piece cut side down as much as you can (this helps rid them of their slimy texture, but don’t sweat over it), until charred on one side, 3 to 4 minutes. Toss the okra in the skillet and continue cooking until lightly charred on the other side and just tender, 3 to 4 minutes more. Scrape the okra into the bowl and leave it on top of the peppers.

5

Return the skillet to medium heat and add the remaining 1 tablespoon olive oil. Add the corn, season with salt and black pepper, and sugar if using, and cook, stirring occasionally, until tender and lightly browned, 3 to 4 minutes. Scrape the corn into the bowl, add the vinegar-garlic mixture and toss everything together while warm.

6

Immediately spoon the salad over the tomatoes in an even layer. Sprinkle with flaky sea salt and more black pepper. Garnish with basil just before serving.

I tend to follow this one pretty closely.  I probably use a little more okra than it calls for.  First time I made it I misread the recipe and thought it said to serve the salad cold.  We ended up liking it that way, so that's how I serve it.  Plus it makes it an easy side dish to make a day early.

Edited Sunday at 02:23 AM by ERhine

[Brisketexan 106,618]

We did lemon pepper wings and peach cobbler for the SEC championship game. Results of the game sucked but the meal was delicious!

I use the exact same dish to make my cobbler, which looks damn near identical. But the best cobbler is dewberry cobbler. Peach is a close second.

Cobbler is one of the world’s best desserts, up there with bread pudding, chess pie, and creme brûlée.

[InkaUtexas 26,800]

@DDD Dad Taste is there in this adobo, but did not glaze like I wanted it to. So here are some filipino thighs for ya.

 

 

[Underdog 29,101]

9 hours ago, InkaUtexas said:

@DDD Dad Taste is there in this adobo, but did not glaze like I wanted it to. So here are some filipino thighs for ya.

 

 

 

[TOR 6,107]

Doing this.

https://altonbrown.com/videos/alton-browns-easy-peanut-butter-fudge/

 

[elfenix 34,658]

Tortilla de batatas is the easiest way to get rid of the leftover egg whites from nog making

 

Served with jamon and mojo Verde

[Party_Taco 3,882]

I need that in my life…