Shit I've Cooked Lately

[Cheeseweasel 26443]

10 minutes ago, Texas St. Armadillos said:

Soup Recipe, por favor?

Not OP, but Ramsay has a kick ass roasted tomato soup recipe that I make all the time.

 

 

[pops 7152]

1 hour ago, Texas St. Armadillos said:

Soup Recipe, por favor?

Saute a chopped onion in half a stick of butter and some olive oil. Once it gets translucent add in mabe 3 cloves of chopped garlic and some red pepper flake. Give it 30 seconds or so and add a 28 Oz can of san marzano whole peeled tomatoes including the juice. Add a cup of cream, a tablespoon of sugar and a couple chicken bullion cubes or a tablespoon of better than bullion and bring it to a boil then reduce to simmer. Add a handful of fresh basil and let it simmer for 20 or 30 minutes. 

Throw it in the blender and garnish with basil and some parm. 

That made 4 servings. 

[mchookem 16784]

i made this butternut squash, leek and parmesan pasta sauce. not nearly as sweet as i expected, super easy and quite rich without being high in fat.

 

[956 Worldwide 35601]

Cold, wet and gray here so a Central European classic: venison goulash.  Two things are key here. Sauté a shit ton of chopped onions, I used 8, in real lard or bacon grease. Second, use lots of good Hungarian paprika, like 3 tablespoons. This is for about two pounds of meet. Beef would also work well.

Real Magyars would say this isn’t “real goulash” but it’s what you’d find in a good Czech or Viennese pub. Usually served with bread dumplings but I ain’t got time for that.

[Brisketexan 107016]

I’ll have to get some pics when I make the tacos, but yesterday, I broke down and bought a tongue to make some lengua.

Boil it in salted water for about three hours, peel, and slice. When it was done, I had to make a plate of, umm, “sample” slices with a bit of salt. Goddamn it’s good. The rest is in the fridge waiting for tacos later.

[Gatorubet 30789]

Looks like the classic Flemish beef stew.


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[irishtexan 11712]

Made a short rib Ragout and tossed it with some of that good central market branded papardelle pasta.

[BearCountry11 1234]

Made some fucking killer Birria tacos tonight. Josh Weissman recipe for the win.









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[Armybrat 41444]

Mrs. Brat prepared the vegan dressing today for baking on Thursday afternoon - using her Opa’s crockery from the preWW1 era.

(the 2 small containers are for our freezer, and the round one is for a son to take home)

 

[Party_Taco 3898]

Pork loin with Brussels and duck fat Gruyère potatoes

[Deej 77876]

On 11/23/2021 at 4:55 PM, Armybrat said:

Mrs. Brat prepared the vegan dressing today for baking on Thursday afternoon - using her Opa’s crockery from the preWW1 era.

(the 2 small containers are for our freezer, and the round one is for a son to take home)

 

When you're older than the pre-WW1 era crockery...

[Anastasis 23717]

23 minutes ago, Party_Taco said:

Pork loin with Brussels and duck fat Gruyère potatoes

well fn done. 

[Anastasis 23717]

On 11/21/2021 at 8:54 PM, BearCountry11 said:

Made some fucking killer Birria tacos tonight. Josh Weissman recipe for the win.









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[Armybrat 41444]

[956 Worldwide 35601]

Continuing with the cold weather=stews theme, here is segedin goulash, a kind of Slovak-Hungarian soul food. Pork goulash cooked with sauerkraut and finished with thick sour cream.

You need a ton of good Hungarian paprika, I like a mix of sweet and hot. If you’re used to supermarket stuff, buy some real Hungarian spice online. Supermarket stuff is almost useless except for color, Hungarian paprika is aromatic, fruity, and spicy. The other key is to cook the bacon/onion/garlic base in a scoop of lard. This sticks to your ribs in the best way.

[Bogeywon 2549]

The grill failed so threw them on the black stone. 60 Lamb Chops

[Party_Taco 3898]

Went for something “Simple” last night after the madness of Thursday:

[Cheeseweasel 26443]

On 11/27/2021 at 7:15 AM, Bogeywon said:

60 Lamb Chops

Did you win the lottery?

[Bogeywon 2549]

1 hour ago, Cheeseweasel said:

Did you win the lottery?

No have a big family.. all organic too. I have a great butcher.  

[elfenix 34778]

7 minutes ago, Bogeywon said:

No have a big family.. all organic too. I have a great butcher.  

[billfromlaketravis 11867]

No pics because presentation isn't my strong point. Take lamb chops and marinate them for 24 hours in Zoe's dressing. Grill on a cast iron pan. Enjoy. 

[PantsTent 2007]

Not something I make very often but these stuffed peppers are damn tasty and a healthy meal too.

[Rip76 5022]

[hookemATL 12317]

[elfenix 34778]

When eggnog gives you egg whites:

[ztejas 44285]

On 11/27/2021 at 5:30 AM, 956 Worldwide said:

Continuing with the cold weather=stews theme, here is segedin goulash, a kind of Slovak-Hungarian soul food. Pork goulash cooked with sauerkraut and finished with thick sour cream.

You need a ton of good Hungarian paprika, I like a mix of sweet and hot. If you’re used to supermarket stuff, buy some real Hungarian spice online. Supermarket stuff is almost useless except for color, Hungarian paprika is aromatic, fruity, and spicy. The other key is to cook the bacon/onion/garlic base in a scoop of lard. This sticks to your ribs in the best way.

Holy fuck that looks awesome.

[SamsCorner 395]

19 hours ago, Rip76 said:

Glad to see someone else slumming it and drinking Josh wines.  I don't even enter the Wine thread without at least tucking in my shirt first.  Stew looks solid.

[Rip76 5022]

11 minutes ago, SamsCorner said:

Glad to see someone else slumming it and drinking Josh wines.  I don't even enter the Wine thread without at least tucking in my shirt first.  Stew looks solid.

It’s a good $12 bottle.

 

[BHMCruiser 1828]

I like their wine too, but who came up with that stupid brand? I mean, would you rather have "Stag's Leap," "Oak Thorn Something Something," or "Steve"?

[Rip76 5022]

8 hours ago, BHMCruiser said:

I like their wine too, but who came up with that stupid brand? I mean, would you rather have "Stag's Leap," "Oak Thorn Something Something," or "Steve"?

*Side note, that is a bottle of Stag’s back there.

[hookemATL 12317]

8 hours ago, BHMCruiser said:

I like their wine too, but who came up with that stupid brand? I mean, would you rather have "Stag's Leap," "Oak Thorn Something Something," or "Steve"?

Grapey Squishy Juice Wines are really top notch if you haven’t tried. 

[BHMCruiser 1828]

36 minutes ago, hookemATL said:

Grapey Squishy Juice Wines are really top notch if you haven’t tried. 

I prefer Load Blow myself 

[billfromlaketravis 11867]

A couple grass fed strips grilled  on a Lodge cast iron grill pan. 

[Dontshootrude 374]

I found a local farm that raises wagyu cattle.  I picked up this tritip roast the other day.  It did not suck.

 

 

 

[Gourmand 7778]

On 12/6/2021 at 9:36 PM, PantsTent said:

Not something I make very often but these stuffed peppers are damn tasty and a healthy meal too.

What ingredients in the stuffing?

[PantsTent 2007]

1 hour ago, Gourmand said:

What ingredients in the stuffing?

Ground beef, rice, tomato paste, onion, garlic, spices, etc.

[Kennythetiger 9660]

On 12/8/2021 at 10:12 PM, elfenix said:

When eggnog gives you egg whites:

What the fuck is this?  Looks really good, by the way. 

[RMac5 1558]

@elfenix What recipe on the eggnog? The byproduct looks damn good too. Pony up! Looks like an egg white and potato frittata with prosciutto.

Edited December 11, 2021 by RMac5

[elfenix 34778]

28 minutes ago, Kennythetiger said:

What the fuck is this?  Looks really good, by the way. 

spanish tortilla

3 minutes ago, RMac5 said:

@elfenix What recipe on the eggnog? The byproduct looks damn good too. Pony up!

alton brown ratios for milk/cream/eggs/sugar/alcohol, but added ground ginger, vanilla, and clove along with the nutmeg

[ChickenSandwich 9977]

 

[Mo Horn 8939]

Lidia's chicken with anchovies and capers. 

[BearCountry11 1234]

Made probably my favorite dish of the year tonight. Wife was wanting something good with the cooler weather and we landed on tortilla soup.

One of the best tortilla soups I’ve ever had was at Manuel’s on Congress. Will never forget that bowl of awesomeness in 2006 after the Ohio State game. Bitter defeat was softened by this meal. Unfortunately, i stopped seeing it on the menu after a couple of years. It was a darker broth so I wanted to try and make something similar.

Decided a rehydrated pepper slurry was the way to go and made as dark of a chicken stock as I could to match it. For the stock, tossed chicken bones/carcass and veggies with some oil and tomato paste then roasted for an hour before adding to a pot and simmering. Was happy with the result.


Pepper slurry was ancho and Guajillo. Rehydrated it with the stock and browned veggies, blended, then added back to the pot. The soup wasn’t as dark as Manuel’s had it but it was incredible. Very rich and deep in flavor. If my wife had been considering trading me in for a newer model, this meal changed her mind. 10/10.





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[CoachTex 2663]

Lemon pepper shrimp and Cucumber salad. 

[Texzilla58 4795]

Nice, simple creamy garlic shrimp recipe tonight. Came together in about 7 min and was incredible. Sopped up the sauce with a baguette. Definitely adding this one to the rotation.





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Got a recipe on them shrimps? I gotta thin out the freezer. Thanks in advance.

[cam4mav 772]

On 11/21/2021 at 6:54 PM, BearCountry11 said:

Made some fucking killer Birria tacos tonight. Josh Weissman recipe for PAPA KISS



 

 

[cam4mav 772]

4 hours ago, Texzilla58 said:

Got a recipe on them shrimps? I gotta thin out the freezer. Thanks in advance.

made something similar a few days ago. not an exact recipe but just wing it with amounts and it will be good.

Sautee garlic and shallots and red pepper flake in butter and veg oil. add shrimp, lemon juice, white wine, cover, and rip heat while shaking pan to steam the shrimp and emulsify the base sauce/wine/butter thing. add parsley, toss. remove shrimp. throw in pasta and toss to coat then plate with shrimp and pasta. have pasta water on hand to add volume and/or thicken sauce if needed before adding pasta. No matter what you do, it makes enough sauce for one round and leaves people wandering the kitchen for more. The only measurement is really an assault charge worth's amount of butter.

[BearCountry11 1234]

11 hours ago, Texzilla58 said:

Got a recipe on them shrimps? I gotta thin out the freezer. Thanks in advance.

Season shrimp with salt and pepper then add to a hot pan with oil.  Flip after about 2 min. 
 

Remove shrimp from pan and set aside.  Add a couple of tablespoons of butter and about 2-3 cloves of minced garlic.  Cook that until garlic starts to brown then deglaze with about 1/4 cup of white wine.  Cook the wine until almost reduced then add 1/2 cup of heavy and 1/2 cup grated Parmesan (I use a microplane on the cheese).  Reduce until you get a thicker sauce (or just your desired consistency) then add the shrimp (season to taste here).  Toss for a minute then garnish with parsley and red pepper flakes. 

[ztejas 44285]

On 12/18/2021 at 7:50 PM, BearCountry11 said:

Made probably my favorite dish of the year tonight. Wife was wanting something good with the cooler weather and we landed on tortilla soup.

One of the best tortilla soups I’ve ever had was at Manuel’s on Congress. Will never forget that bowl of awesomeness in 2006 after the Ohio State game. Bitter defeat was softened by this meal. Unfortunately, i stopped seeing it on the menu after a couple of years. It was a darker broth so I wanted to try and make something similar.

Decided a rehydrated pepper slurry was the way to go and made as dark of a chicken stock as I could to match it. For the stock, tossed chicken bones/carcass and veggies with some oil and tomato paste then roasted for an hour before adding to a pot and simmering. Was happy with the result.


Pepper slurry was ancho and Guajillo. Rehydrated it with the stock and browned veggies, blended, then added back to the pot. The soup wasn’t as dark as Manuel’s had it but it was incredible. Very rich and deep in flavor. If my wife had been considering trading me in for a newer model, this meal changed her mind. 10/10.





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That's a neat idea. I do that to make chili as do other parishioners of the chili thread. I bet you could make a great enchilada sauce with a similar method. 

[Mo Horn 8939]

Made Alton Brown's cinnamon rolls this morning. Really good. There are a couple missing from the pan because Mrs Mo doesn't like icing, so she pulled hers out before I iced them. 

[Willfully Horn 8284]

Merry Christmas and Happy Holidays, Surly!

I can get my spirit started ‘cause I’m about to smoke the Salmon. Brine that fish for an hour. Dry it completely. Film it with olive oil. Shower it with fresh tarragon. Smoke it with apple wood. Don’t overcook.