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Posted (edited)
20 hours ago, Party_Taco said:

Got damn son, gotta clean that grill surface!

What're you talking about?  That's flavor that'll permeate across the next 5-6 cooks man

Edited by freyguy
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Posted
35 minutes ago, Underdog said:

Love bolognese. 

I do, too.  And it seems like there are a few different ways to make it.  @speed817's version looks close to what I like to make, though I've made what I've read as more of a "traditional" recipe that is much lighter in color as a result of much less tomato.

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

Posted
59 minutes ago, South Austin said:

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

Don't let @texasdago see that recipe.  ;) 

Posted

something in the mediterranean flavor profile...roasted vegetables, tzatziki, lamb medallions, chicken thigh, mozzarella pearls, tomato salad, pickled cucumbers.

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i never once had lamb growing up, too expensive and 'fancy' (one generation removed from east Texas river bottom country folk lol)...but i absolutely love it as an adult. i usually do chops or lollys, but this was a whole leg from Costco, i cut it up for various options. did gyros a couple weeks ago, still have a good size chunk to roast if anybody has suggestions! 😊

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Posted
16 hours ago, South Austin said:

Oh, please.  It's not like putting beans in chili.

OK ok... how about... I'll just sub one ingredient in the chili... "Texas Turkey Chili" or maybe a dash of liquid smoke 

Posted
2 hours ago, RMac5 said:

@mchookem will you share the recipe? Thanks.

sure. kinda made my own from previous versions, and caveat - i'm in CO and fresh crawfish are sparce, best i could do was 1 lb cooked, frozen - but it was fine.

dice your trinity - small onion, 2 stalks celery, 1/2 bp

sautée over medium in butter (4T) and olive oil (1-2T) until tender

add 3-4 minced garlic cloves, sautée a bit longer

add 3-4 T flour, cook to a light brown roux

add 1 T tomato paste, cook about 2 minutes

at this point i added about 2 t cayenne and several shakes of crushed red pepper - we like things pretty spicy so do what you like here 😊

add 1/2 can petite diced tomatoes and about 2 c chicken broth/bouillon 

1-2 T of whatever cajun or creole spice you like, and some black pepper

(i didn't add any additional salt bc i use Better Than Bouillon, and the cajun seasoning has plenty of salt as well, but you can determine salt to your taste)

stir until everything is incorporated and smooth, adding more water as needed to get the consistency you want

let simmer about 10 minutes, stirring frequently, continuing to add water as needed 

finally, add the cooked crawfish for about a minute, then turn heat off, cover and let sit 3-5 minutes. 

serve over rice and garnish with green onion and/or parsley

enjoy!

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Posted
I’m gonna say that I love a good turkey burger. With bacon. Kinda kills a lot of the benefit though. 
But have you tried fucking with a lamb burger?  

Yes and they’re delicious… good reminder I may hit that next week
Posted

I was never satisfied with doing schnitzel / cotoletta / fried cutlets at home until i cracked the code: the meat has to be **thin**

Presliced pork or veal typically comes in at 1cm thick. You have to butterfly that sumbitch in half. Then it becomes super easy to tenderize. Then after breading (in whole-wheat breadcrumbs) and frying it comes out 99% restaurant style, like a true Wirtshaus. 

Posted (edited)

Might not be the norm around here due to lack of meat but poblano corn chowder, it's cold in Amarillo today:

 

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Edit: sorry it's dirty, that's the second of three bowls

Edited by PhillyHorn1
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Posted
On 3/3/2025 at 8:55 AM, South Austin said:

I do, too.  And it seems like there are a few different ways to make it.  @speed817's version looks close to what I like to make, though I've made what I've read as more of a "traditional" recipe that is much lighter in color as a result of much less tomato.

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

 

Very accurate description. The further north you go in Italy the less prevalent the tomato is in the bolognese.  The one I make is Bologna style and it only has a couple of tomatoes in it and is a meat ragu. 

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Posted

I did a lot of BBQ this weekend and wanted to try to create something as good as the Brussel Sprouts from Stiles Switch. This is an Asian sweet/spicy attempt.

Not quite the same but really good. 87d64585cbcec56457fe22834a4cdebd.jpgae37530139df53b8f00b16b45db7522f.jpg

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Posted
14 hours ago, dcbc said:

I did a lot of BBQ this weekend and wanted to try to create something as good as the Brussel Sprouts from Stiles Switch. This is an Asian sweet/spicy attempt.

Not quite the same but really good. 87d64585cbcec56457fe22834a4cdebd.jpgae37530139df53b8f00b16b45db7522f.jpg

Get rich business idea: sell sprouts that are halved with the outermost layer already peeled. 

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