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Shit I've Cooked Lately


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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

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

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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.
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On 12/22/2024 at 7:16 PM, South Austin said:

Buldak (fire chicken) with mozzarella and Korean rice cakes. Never made a Korean dish before tonight, and never heard of a Korean dish with mozzarella cheeze. Kicked a lot of ass.

 

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Cheese buldak w/ tteokbokki

 

Chicken and cheese is just weird for me. Like, conceptually weird. Don't like cheese on chicken sandwiches, usually leaves it off chicken tacos, etc. Will do a stuffed chicken breast with cheese (HEB meal simple had an amazing chicken breast stuffed with havarti, prosciutto, and asparagus, but they stopped making that variety - should probably do that myself)

 

 

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6 hours ago, Etexhorn13 said:

The temp I got on that was far superior to the prime rib I cooked for Christmas Eve. Love a good prime rib, and it was still very good, but I think lamb will be my move going forward. It was just too good. 

I had the same epiphany this year.   I've done lamb chops several times and they were always good but I'd never done a leg. I think it was better than any prime rib than I've ever done. My kids agreed. 

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12 hours ago, Etexhorn13 said:

The temp I got on that was far superior to the prime rib I cooked for Christmas Eve. Love a good prime rib, and it was still very good, but I think lamb will be my move going forward. It was just too good. 

I’ll likely do leg of lamb for NYE. It’s significantly more affordable than prime rib, it’s more forgiving, and it’s a fantastic centerpiece. And great with that horseradish sauce.  I like to get the Weber hot and indirect roast over coals. 

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I had an epiphany regarding clarfying butter.  I like my milk on ice and noticed the fats clinging to the ice.  So I nuked two sticks of butter, kept a close eye on it, 10 second pops, then some rest, then another 10 second pop.  As soon as it started to foam I shut the microwave  down.  Pulled out the ramekin of butter and pulled out a spoon iI had put in the freezer. 

Using that cold spoon was amazing! The cold spoon literally picked up the fat!  I could use the edges of the still cold spoon to scoop the last of the butter fat to the side and easily remove it.  I did the frozen spoon a second time after CAREFULLY microwaving the remaining butter until it foams again.  Completely fat free clarified butter!  

 

Edited by horn4life
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On 12/22/2024 at 9:54 PM, Etexhorn13 said:

Smoked lamb leg, garlic and parsley baby potatoes, asparagus salad with feta and lemon vinaigrette for an early Christmas with my parents. Went super fucking hard. Served with some surly approved horseradish sauce on the side. 

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Wife called me today from Whole Paycheck and told me that they had boneless legs of lamb on sale for 7.99 so I told her to grab a couple and we would figure something out for dinner and or the freezer. Turns out she misread the label in the case, they were 11.99/lb, and didn't bother either watching them weigh it, read the tag, nor at the check out. Stupid shit wives do thread. Still slammed. 275 to temp and them finished at 500 in the oven.

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