Shit I've Cooked Lately

[luke duke 6413]

Looks pretty good. I may have to make this.

I think that my grandparents had that same table before I was born.

[sidis 9828]

On 11/11/2018 at 8:38 AM, LongestHorn said:

 

i have to say, that glass on the edge of the table is making me incredibly uncomfortable.

as is the table itself.

[Dr Fear 1268]

On 11/11/2018 at 8:38 AM, LongestHorn said:

 

Fingernails all appear to be in order.

[Jack Straw 2954]

 

crab and white cheddar jalapeno cornbread 

[Dutch 4472]

[irishtexan 11519]

Had some friends over. In order to accommodate the various preferences of everyone, we ended up making a couple of prime strips with a blue cheese cream reduction, seared scallops, crab cakes with a tomato avocado salad, whipped potatoes, Brussels sprouts, and sautéed mushrooms. We ate at 9:45 as the Horns closed things out and it was awesome

[elfenix 34249]

On 11/17/2018 at 11:14 PM, irishtexan said:

Had some friends over. In order to accommodate the various preferences of everyone, we ended up making a couple of prime strips with a blue cheese cream reduction, seared scallops, crab cakes with a tomato avocado salad, whipped potatoes, Brussels sprouts, and sautéed mushrooms. We ate at 9:45 as the Horns closed things out and it was awesome

this is like the classy version of the "some of everything freezer section" plates over in the vic mackey friends' food thread

[Gen. Applewhite 226]

Leftover jambalaya fritter:

[strangulation! 1716]

holy crap that looks good

[dcbc 14486]

On 11/11/2018 at 8:38 AM, LongestHorn said:

Made beef bourguignon this weekend in my pressure cooker for the first time.  Found a recipe for it that stayed pretty close to the Julia Childs recipe but added a wee bit of soy sauce, fish sauce, and tomato paste.  I would have used a pinot noir, the driest of the reds, but I only had a merlot.  3 cups.  Taking the skins off of pearl onions is a pain in the ass, even blanching, but it's worth it.  To cut up the bacon bits, I put half the package (6 oz) in the freezer for an hour.  I took extra care to really dry the steak to get the best sear in the bacon fat.  I also used Better Than Bouillon because it rocks. 2 cups of that broth.  I love this thread and the plate shots, which put mine to shame   The final product looks like slop over mashed potatoes.  But it is fucking heavenly flavors.  I included the pro pic from the recipe website.

Pro tip.  Make it the day before.  And then add the buttered mushrooms before serving.  My teens don't like them because I am a bad father.  Pressure cooker destroys mushrooms, so I added them to my plate, not shown.  

 

https://cafedelites.com/beef-bourguignon/

If you don't like the pressure cooker, the recipe has traditional or slow cooker method.

I have made this the long way and, more recently,  tried a recipe for this in the Instant Pot.  My takeaway was that the Instant Pot Version was very good, but it blew up the pearl onions.  Agree that that part is the biggest pain about making the recipe.  If I did it again (the short way), I'd just chop an onion or two and be done with it.  If I made it in the Dutch Oven, I'd peel them damned pearls. 

[Anastasis 23472]

Taking notes from my dad. 

 

[dcbc 14486]

Day after Thanksgiving lunch.  Leek and Potato soup.  Turkey and sausage gumbo for dinner.

Here's the soup.  Gumbo may show up in the gumbo thread. 

 

[Brothahorn 10087]

I feel like Pork chops do not get their proper respect. Especially fried. It's an all day meat.

Breakfast: Pork chop and eggs
Lunch: Pork chop sammich
Dinner: Pork chop, rice/potatoes & gravy.

[jimmyjazz 45960]

No way am I posting this on the gumbo thread.  For one thing, I haven't a shred of coonass in me.  Beyond that, it's not a traditional gumbo.  Call it "gumbo inspired".

I had a huge-ass hambone left over from Thanksgiving and a bunch of turkey.  I made a stock out of the hambone (typical ingredients), and more or less followed an Emeril recipe to turn the stock into a turkey & sausage gumbo. 

I rolled my own loose "andouille" by sauteing fresh ground pork with garlic, red pepper, cayenne, paprika, thyme and S&P.  I made a roux with equal parts butter and flour -- I stopped short of a full dark roux out of beginner's fear that I would scorch it.  Lesson learned, it was fine, just not as rich as it might have been.  Added stock, trinity + garlic, cayenne, parsley and scallions.  Tightened it a bit with a corn starch slurry (okra or file would have been more traditional).  Served over white rice.

Other than the lack of a truly dark roux, I don't know how it could have been better.  Holy shit this stuff is good.  I''ll eat a quart between now and Monday morning.  Mmm.

  

[ERhine 1894]

There’s a lot going on in that post. I’ll focus on two issues (out of a number):
1. You added stock before adding trinity?
2. Do you understand what andouille is?

[jimmyjazz 45960]

3 minutes ago, ERhine said:

There’s a lot going on in that post. I’ll focus on two issues (out of a number):
1. You added stock before adding trinity?
2. Do you understand what andouille is?

1.  no, I typed that backwards.  I cooked the veggies in the roux to soften them up before adding the stock.

2.  yes.  I didn't smoke it.  I did however cheat by using hickory smoked salt.  

 

Like I said -- not a coonass, not gumbo. 

[ERhine 1894]

Ok. Not as offensive. But still suspect. Probably should have put gumbo inspired in caps. If it was good, no worries.

[jimmyjazz 45960]

3 minutes ago, ERhine said:

Ok. Not as offensive. But still suspect. Probably should have put gumbo inspired in caps. If it was good, no worries.

I'm not sure I could have been more clear that I knew this was not a gumbo, but whatever.  I don't know how it's "suspect".

At any rate, it's tasty.

[Jack Straw 2954]

midnight pasta with olive oil, anchovies, black and white garlic, capers, red pepper flakes, italian parsley, toasted hazelnuts and pine nuts

 

 

apple, persimmon, and pomegranate crumble - served with CM toasted almond ice cream

[irishtexan 11519]

Whatchy’all know about chicken parm?

[CooterBrown 18014]

I’d argue it is gumbo. As long as there’s a roux, the trinity, and a dead animal, it’s gumbo.

[Brisketexan 105150]

Whatchy’all know about chicken parm?

I’d argue that I’d eat it. And you’d gotdamn well lose if you argued against me.

It’s not something I really make - got a recipe?

[Underdog 28659]

I recognize the spaghetti, the other thing I believe I saw in a Steve McQueen movie from the 50s.  

 

I kid, love chicken parm, have never thought of making it.  

[Anastasis 23472]

First, you make a seasoned roux.

 

Edited December 9, 2018 by Anastasis

[dcbc 14486]

Beuff Mer-lut.

/Julia's

[irishtexan 11519]

I’d argue that I’d eat it. And you’d gotdamn well lose if you argued against me.

It’s not something I really make - got a recipe?

It’s super easy. Just pound out a chicken breast until it’s about 3/4 inch thick. Fry it up like a chicken fried steak - flour, egg, panko and Italian bread crumb and Parmesan cheese mixture. Then ladle a little red sauce over the top and top with provolone slices and shredded mozzarella. Pair with angel hair.

[irishtexan 11519]

It’s super easy. Just pound out a chicken breast until it’s about 3/4 inch thick. Fry it up like a chicken fried steak - flour, egg, panko and Italian bread crumb and Parmesan cheese mixture. Then ladle a little red sauce over the top and top with provolone slices and shredded mozzarella. Pair with angel hair.

Forgot to mention that you have to bake/broil it after topping with cheese if that wasn’t obvious.

Also, make your own red sauce and don’t buy that store bought shit. I sauté half a diced yellow onion, two large garlic cloves, some fresh basil, Italian seasoning, salt, teaspoon of sugar, 28oz can of crushed Marzanos and a splash of red wine. Simmer that shit for an hour.

[HenryJames 66069]

Choucroute garnie, imo.

[Brisketexan 105150]

Needs more pork.

[Anastasis 23472]

Yes yes yes.gif

[Underdog 28659]

Looks like a toilet at a truck stop, but I’d chow down on it. 

[jimmyjazz 45960]

45 minutes ago, Underdog said:

Looks like a toilet at a truck stop, but I’d chow down on it. 

You chow down on a lot of things at truck stop toilets, do you?

[jimmyjazz 45960]

Chicken parm looks legit -- I seem to recall it's usually served on the pasta with the sauce over everything, but hell, I don't know.  I always enjoy it when I have it but it's one of those things that I don't often think of.

Saw a guy on the Food Network who made a righteous looking chicken parm sammich.

[Anastasis 23472]

26 minutes ago, jimmyjazz said:

 Saw a guy on the Food Network who made a righteous looking chicken parm sammich.

Same concept, but fried pork.  One of the best sandwiches I've ever had.   Little beer bar in Montreal old port area.

 

 

 

 

Fucking imgbb.

Edited December 10, 2018 by Anastasis

[Underdog 28659]

46 minutes ago, jimmyjazz said:

You chow down on a lot of things at truck stop toilets, do you?

That's none of your business, sir. 

[Brisketexan 105150]

Saw these gems at MT Supermarket the other day.

What can y’all do with these?

[jimmyjazz 45960]

Rectum?  Damn near killed him!

[Judge Roybeanbag 11819]

1.01 lbs of asshole.  Should be our new motto.

[Brisketexan 105150]

1.01 lbs of asshole.  Should be our new motto.

[no CR] “When Mexico sends its pork products, it’s sending rectums...I mean, some, I assume, is bacon.” [/ no CR]

[Judge Roybeanbag 11819]

23 minutes ago, Brisketexan said:

[no CR] “When Mexico sends its pork products, it’s sending rectums...I mean, some, I assume, is bacon.” [/ no CR]

My first thought was that .01 lb must have been the polyp that killed poor Wilbur.

Edited December 10, 2018 by Judge Roybeanbag

[HenryJames 66069]

4 hours ago, Brisketexan said:

Saw these gems at MT Supermarket the other day.

What can y’all do with these?

PM Vic Mackey.

[jimmyjazz 45960]

Quote

 

SAFE HANDLING INSTRUCTIONS:

For fuck's sake, don't eat this.

 

 

[ohchaucer 1443]

Is $3.29 a pound the price you charge the store to take these assholes off their hands?

[Lhorn 4914]

I was gonna say 3.29 per pound seems awfully pricey for pork rectum. Being on a budget I’d have to consider trying a cheaper, less desirable cut. 

[BearCountry11 1234]

On ‎12‎/‎8‎/‎2018 at 7:29 PM, Anastasis said:

First, you make a seasoned roux.

 

Would love the recipe for the seasoned roux/sauce here.  Looks incredible and I need a new cheese enchilada recipe.  

Edited December 11, 2018 by BearCountry11

[Anastasis 23472]

Basically homesick texan's recipe with addition of some ground beef to the gravy and sub out cheddar for processed cheese.  I looked to see if anybody had published arrendondo's recipe, but googles yielded nothing.  Would be interested to see some other recipes.

 

https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html

 

 

Edited December 11, 2018 by Anastasis

[BearCountry11 1234]

Basically homesick texan's recipe with addition of some ground beef to the gravy and sub out cheddar for processed cheese.  I looked to see if anybody had published arrendondo's recipe, but googles yielded nothing.  Would be interested to see some other recipes.

 

https://www.homesicktexan.com/2007/01/essence-of-tex-mex.html

 

 

 

Thanks. This was the result (no onions - wife hates them). Turned out great! Would have made them with bigger tortillas next time since these were a little small.

 

 

Sent from my iPhone using Tapatalk

[Anastasis 23472]

Cabbage rolls.

 

[Jack Straw 2954]

coq au vin blanc with cream

[Jack Straw 2954]

^^ i've always wanted to try cabbage rolls like that, but with tomato sauce on top (that's how I remember them being served to me when i was a kid).  recipe?