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Posted
15 hours ago, Deej said:

Love me some Hamburger Helper once in awhile. 

I don't know why they call this stuff Hamburger  Helper. It does just fine by itself, huh? I like it better than Tuna Helper myself, don't you, Clark?

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Posted (edited)
On 11/7/2020 at 12:23 AM, shadow_operative2.0 said:

Damn, sounds like you’ve had a few. 

Yep. Fair point. Kimchi. Potato vodka. 
Apologies.

As penance: Canned tuna, cold butter (a quarter stick per can) capers (or pickles or olives)1tsp. Process until smooth. Try it with crackers.

Edited by Willfully Horn
Crackers
Posted
6 hours ago, Willfully Horn said:

Yep. Fair point. Kimchi. Potato vodka. 
Apologies.

As penance: Canned tuna, cold butter (a quarter stick per can) capers (or pickles or olives)1tsp. Process until smooth. Try it with crackers.

I’ve done this with Mayo instead of butter.  And eat it on a sandwich.  It’s called tuna salad.

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Posted
53 minutes ago, Anastasis said:

 

Damn that looks good.  I call my weed gochujang too. 

Let the chicken marinade overnight, then reduced the leftover marinade and spooned over the chicken, and popped it into the oven for a bit to caramelize some.

 

20201107_150903.jpg

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Posted (edited)
4 hours ago, Landomatic said:

I’ve done this with Mayo instead of butter.  And eat it on a sandwich.  It’s called tuna salad.

Yeah. This isn’t a tuna sandwich. Don’t try it. Or do. If you do, you will put it out before company. It’s a Marcella Hazan recipe.

Edited by Willfully Horn
Sourcing
Posted
9 minutes ago, Willfully Horn said:

Yeah. This isn’t a tuna sandwich. Don’t try it. Or do. If you do, you will put it out before company. It’s a Marcella Hazan recipe.

Hahaha yeah, you've got your champagne and caviar...and you've got your canned tuna and butter.

Posted (edited)
9 minutes ago, Landomatic said:

So, you blend all of it in a blender together?  Or you blend the tuna and butter then add capers?

Blend it all together. 
Have you ever not loved a Marcella recipe?

Edited by Willfully Horn
Marcella love
Posted
14 minutes ago, Willfully Horn said:

Blend it all together. 
Have you ever not loved a Marcella recipe?

I don’t know that I’ve ever had one of her recipes.  But I’m Italian and cook the shot out of some Italian food so I’m guessing I probably have.

I’ll try the tuna butter and report back.  And you just use regular canned tuna?  Or as @elfenix mentioned, do you need something a little fancier?

Posted

I use regular canned, but better quality tuna ought make a better dish.

This is so much lighter than expected. I dig it when simple things create a greater than the sum of its parts deal.

Like potato-rocket soup. Old bread, a potato, arugula, a bit of olive oil, and water. Geez. That makes an awesome soup.

Or, the effect of blackened fish, black beans, rice, and salad. It makes you feel so much better than you think it should.

This Tuna spread is that sort of experience, for me.

Posted (edited)
45 minutes ago, Landomatic said:

 

I’ll try the tuna butter and report back.  And you just use regular canned tuna?  Or as @elfenix mentioned, do you need something a little fancier?

I double checked the quantities, because I often am wrong, like now. A half stick butter per can, and a TBS capers. 

Edited by Willfully Horn
Spellcheck
Posted
21 hours ago, Willfully Horn said:

I use regular canned, but better quality tuna ought make a better dish.

This is so much lighter than expected. I dig it when simple things create a greater than the sum of its parts deal.

Like potato-rocket soup. Old bread, a potato, arugula, a bit of olive oil, and water. Geez. That makes an awesome soup.

Or, the effect of blackened fish, black beans, rice, and salad. It makes you feel so much better than you think it should.

This Tuna spread is that sort of experience, for me.

Orecchiette with Pork Sausage and Broccoli is that way.  Pretty much three simple ingredients, one of which I don't even like on it's own, but the combination is amazing.  This is the one I make...

 

Posted
5 minutes ago, Mitch Cumsteen said:

Is that recipe that was in the NY Times the other day? I was going to knock that one out myself.

Indeed. Everything except the hot sauce because I wanted my daughter to eat it. 
 

Posted

Special occasions for me and my wife ( no pics, you degenerate bastards ), I like to take a 2 to 2 1/2 inch prime ribeye, slice it down the middle, grill it hot for two to three minutes per side, then cover it in a crawfish cream sauce.

EAE8A253-158E-4841-A2FD-8C0CC4C4196A.jpeg

A98CC740-A451-4F62-87A1-E26A20C4E3F8.jpeg

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Posted
16 hours ago, Victor Lazlo said:

Special occasions for me and my wife ( no pics, you degenerate bastards ), I like to take a 2 to 2 1/2 inch prime ribeye, slice it down the middle, grill it hot for two to three minutes per side, then cover it in a crawfish cream sauce.

EAE8A253-158E-4841-A2FD-8C0CC4C4196A.jpeg

A98CC740-A451-4F62-87A1-E26A20C4E3F8.jpeg

Kind of a crawfish steak Oscar.  Dig it. 

Posted
2 hours ago, pops said:

Smoked then seared  tri tip. Chimichurri and a horse radish sauce. Brussels and a twice baked potato on the side. Fucking slammed. 

 

 

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How long did you smoke/what temp?

Posted (edited)
46 minutes ago, Etexhorn13 said:

How long did you smoke/what temp?

220ish for maybe 2 hours?  Pulled it at 120. 

Let it rest while I opened up both vents on my komodo. Probably 700 on the grates when I put it back on. 90 seconds a side to sear. 

Edited by pops
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Posted
[mention=2844]NateHitch[/mention] - info on the recipe for the pork stew?


Followed that recipe but used parsley and basil in place of the cilantro because wife hates it.

I've made several of her recipes and they're all greatness. Her chorizo recipe is legit as well as her birria tacos
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Posted
5 hours ago, Landomatic said:

Made these cheese enchiladas with flour tortillas (come at me) two ways.  Forgot the after pic, but turned out pretty good.  Slammed and what have you...

srjAox.jpg

But why?

Posted (edited)
15 minutes ago, Anastasis said:

But why?

Because I was craving enchiladas and had all the stuff to make them.  Why do you make the shit you make?

Ohhhhh...you meant, why did I forget the after pic?  Don’t know, man.  Just totally slipped my mind.  I could lie and say they got devoured before I was able to get the pic.  But it was just because I forgot.  Sorry I’ll try harder harder next time.

Or why did I make them two ways?  I guess I just wanted some variety

Edited by Landomatic
Posted
13 minutes ago, Landomatic said:

Because I was craving enchiladas and had all the stuff to make them.  Why do you make the shit you make?

Ohhhhh...you meant, why did I forget the after pic?  Don’t know, man.  Just totally slipped my mind.  I could lie and say they got devoured before I was able to get the pic.  But it was just because I forgot.  Sorry I’ll try harder harder next time.

Or why did I make them two ways?  I guess I just wanted some variety

I think he meant why a glass dish instead of ceramic.

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Posted
1 hour ago, pearlandhorn said:

Yeah, I’m going to need that recipe.

Super easy. 

Dice an onion and sautee over medium heat in a big pot or Dutch oven. 

Add a jalapeño or 2...or whatever pepper you want depending on spice level. 

3 minced cloves of garlic into the pan for just a bit along with a T of ground cumin and T of chili powder. 

Let that shit get fragrant for maybe a minute then add big can of whole peeled tomatoes. Can of sweet corn (fresh cut off the cob if you can get it)  and can of black beans (both rinsed) and 3 cups of chicken stock. Salt and pepper. 

I also add in half a lime and a handful of chopped up cilantro stems. 

Now you can either take the easy delicious route or the long route that just won't taste as good. 

I grab a rotisserie chicken from the store, shred the breasts and thighs and throw them in the pot, bring everything to a boil then simmer for maybe 30 minutes while I break up the whole tomatoes as they cook. 

If you used raw chicken i guess let it go until it is cooked enough to shred. 

Garnish with cilantro. Sour cream, avocado and tortilla strips. Add hot sauce as desired. I served it with a couple of street taco sized tortillas for dipping. 

Using the rotisserie chicken and this can easily be done in 45 minutes and tastes like you spent hours. 

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