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My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 

 https://www.saltandlavender.com/hamburger-stew/
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This is a staple in our family. Both our moms made it. I make a huge pot and vac seal and freeze it. It’s basically ground beef, onions, celery, carrots, peas, corn, crushed tomatoes, beef stock, seasonings. No taters. Wife likes those little Lima beans in it. I don’t.
Castiron skillet of cornbread.

We eat it at last several meals a month.

Went with a classic tonight - homemade tomato soup (San Marzanos FTW) and sourdough grilled cheese (sharp cheddar and some shredded Romano for a bite):

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Fresh basil and a touch of Romano on top.

10 hours ago, Etexhorn13 said:

My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 


 https://www.saltandlavender.com/hamburger-stew/

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Well now I know what I’m doing with that extra pound of ground beef I bought.

1 hour ago, South Austin said:

Well now I know what I’m doing with that extra pound of ground beef I bought.

Very similar to beef stew recipe I posted pic of on last page; however, after I brown the chuck roast, I deglaze with about a cup of red wine.  Beef stew bourguignon.

Damn cold in Amarillo! Great time  for a big bowl of chili, Sydney thinks she’s getting some.

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1 hour ago, baboso said:

Very similar to beef stew recipe I posted pic of on last page; however, after I brown the chuck roast, I deglaze with about a cup of red wine.  Beef stew bourguignon.

I told my wife afterwards that I thought this same recipe would be good with chuck roast instead of ground beef so that makes sense. 

46 minutes ago, RMac5 said:

Damn cold in Amarillo! Great time  for a big bowl of chili, Sydney thinks she’s getting some.

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Sydney is like, "Dammit, I'm a good sous chef.  Help me out here."

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First gumbo of the season…and got our tree switched over at the start of the year. We were gifted a king cake that lasted a day. Not bad, we normally get a Randazzo’s cake mailed to us.

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Damn cold in Amarillo! Great time  for a big bowl of chili, Sydney thinks she’s getting some.
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2 hours ago, dlatin said:

First gumbo of the season…and got our tree switched over at the start of the year. We were gifted a king cake that lasted a day. Not bad, we normally get a Randazzo’s cake mailed to us.

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I get a Randazzo every year from a colleague in NOLA.  Love it.  I have a hall pass Thursday and I’m making my first seafood gumbo of the season.  

On 1/8/2024 at 4:27 PM, elfenix said:

i've made it, pretty sure i've posted pics around here somewhere but i can't find the posts with the googles.  good weather for it. 

edit: found one of my old pics

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Making it this weekend. Maybe Friday for Saturday dinner. 

You put prunes in yours?

Making it this weekend. Maybe Friday for Saturday dinner. 
You put prunes in yours?
Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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damn, so much deliciousness in this thread. 

jotted down a few recipes to try out soon

5 minutes ago, elfenix said:

Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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Gonna feed an army with that?

Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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I have no faith in my ability to make this, as I have zero frame of reference. But I’d definitely like to try some.
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Last batch of red slammed so fucking hard.


I have no faith in my ability to make this, as I have zero frame of reference. But I’d definitely like to try some.
Texas renn fest has a good bowl at the Polish cafe (reportedly run by Polonia restaurant in Houston). Also Paulanner on tap.

I made Meat Church chili recipe this weekend and it's good, flavor is there and all that but it didn't make a "gravy" it's just a thin liquid.  

Had some gumbo at a friends house on Monday.

I'm not one to bag on another's cooking, especially as a host...but this was terrible.

He's from Louisiana too.

No veggies, no seasoning, no spice.

Basically just a flavorless roux/broth with sausage.

Is this a thing?

Last time he made it, he served it with potato salad, which I know is a thing for certain areas of LA, but the gumbo itself was not good.

 

I made Meat Church chili recipe this weekend and it's good, flavor is there and all that but it didn't make a "gravy" it's just a thin liquid.  

I would make that MC chili by browning that meat with some Wondra flour which will act like a roux. I hate watery chili.
Had some gumbo at a friends house on Monday.
I'm not one to bag on another's cooking, especially as a host...but this was terrible.
He's from Louisiana too.
No veggies, no seasoning, no spice.
Basically just a flavorless roux/broth with sausage.
Is this a thing?
Last time he made it, he served it with potato salad, which I know is a thing for certain areas of LA, but the gumbo itself was not good.
 

Next time, tell him you like your gumbo Cincinnati style and ask for the cinnamon and spaghetti noodles. Report back on his response.

So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

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And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

28 minutes ago, Brisketexan said:

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

I’m not sure you can call putting the fried fish a PRO move, because it’s obvious to anyone that’s what you do.

19 minutes ago, South Austin said:

I’m not sure you can call putting the fried fish a PRO move, because it’s obvious to anyone that’s what you do.

Well, I'm ashamed to admit that @Pescado_Rojo and I both discovered that move together - we were down there fishing, went there for dinner, and the old man at the table next to us was making that move.  And we both muttered "goddamned genius."  Mind you, our coonass bonafides are established.  It just hadn't occurred to us.  In fairness, neither of us is particularly bright.

On 1/16/2024 at 9:43 PM, elfenix said:

Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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7 hours ago, Brisketexan said:

So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

image.png.a9af523f92b3dc3abcdf8d8ecbd37eb5.png

 

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

Surprisingly, Walk On’s has good gumbo and good fried catfish, I dip the catfish into the gumbo like chips and salsa.  It’s a great combo and dipping individually keeps the fish crispy. Thanks for the heads up @Brisketexan several weeks/months ago on a pro staff eating thread.

On 1/15/2024 at 7:27 PM, Etexhorn13 said:

My wife asked me to make this hamburger stew tonight, so I obliged. This was super easy, pretty quick, and very tasty. Served with cornbread but I could also see not adding potatoes and serving over mashed potatoes to make a lazy shepherds pie or something. Anyway, I’d eat it again, it was damn good. Not my picture but you get the idea 


 https://www.saltandlavender.com/hamburger-stew/

IMG_4328.jpeg

Great recommendation. Easy and tasty, and I needed a meal to last a couple days. 

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Dug around in the fridge this morning to see what I could do. 
 

I found half of a large chicken breast, 2/3 of a link of Burton pork and beef sausage, a qt of stock, onions, celery and red and green bell peppers,

What to do, what to do?

 

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Roasted a rabbit and had some andouille sausage. Didn't get the roux as dark as I'd like but it was still great. I like okra in mine for thickener. 

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2 hours ago, jimmyjazz said:

"Roasted a rabbit" is peak surly.

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On 1/19/2024 at 2:11 PM, Brisketexan said:

So, this isn't my gumbo, but it's one I've eaten many, many times.  It's the special at Lake Jackson Seafood down in Brazoria county.  This is their regular "special" -- a large bowl of gumbo and two pieces of fried fish, for $13.

image.png.a9af523f92b3dc3abcdf8d8ecbd37eb5.png

 

And a PRO move?  Take at least one of those fried fish filets, break it up, and drop it into the bowl of gumbo.  Splash of louisiana hot sauce.  Happiness.

Lived in B-county near LJ for longer than I want to remember.  Don't ever remember Lake Jackson Seafood location.  I will look for it the next time I'm down that way.  However, if you find yourself over near Beaumont/Sour Lake on SH 105 go to Vautrots Cajun Cuisine.   They make some fine gumbo.  We usually get a gallon to take to my dad once a year down South.  The Uncle Emeritts sampler platter feeds the wife and I just fine.

Vautrot's Cajun Cuisine | Family Restaurant (vautrotscajuncuisine.com)

LAISSEZ LES BONS TEMPS ROULER!

Lunch recommendations in Freeport, Talk About Good.  

Catering Service, Wedding Caterer, Caterer - Freeport, TX (talkaboutgood.biz)

 

On 1/16/2024 at 5:35 PM, dlatin said:

First gumbo of the season…and got our tree switched over at the start of the year. We were gifted a king cake that lasted a day. Not bad, we normally get a Randazzo’s cake mailed to us.

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Very nice.......what time ?

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Made a big batch of chicken chile verde (heavy on the Hatch chiles and tomatillos).  Slams, goes hard.  Shown with a little cheese and some Spanish rice:

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  • 2 weeks later...

Page 13 going hard as a mother fucker. Well done, assholes. 

On 1/16/2024 at 10:43 PM, elfenix said:

Yep. Decided to make a batch today. Braised in the oven to get some browning on top

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On 1/16/2024 at 10:43 PM, elfenix said:

 

You have a recipe?  SIAP but the recipes I find online are all over the place as far as types of meat etc (other than sausage).

Edited by Judge Roybeanbag

51 minutes ago, Judge Roybeanbag said:

 

You have a recipe?  SIAP but the recipes I find online are all over the place as far as types of meat etc (other than sausage).

it's really a no recipe dish.  this one was beef because i didn't want to break down an pork shoulder and freeze half of it and beef pot roast was about half the price of boneless pork country ribs.

generally:

brown 1 ring pork and venison sausage and approx 2.5# stewing meat in bacon fat.  once done start cooking down either 1 really large (HEB) or 2 more normal sized onions, a small head of cabbage or half a large one, and some chopped/shredded carrots.  add a can of tomato paste and then deglaze with red wine.  add a 32 oz jar or two 14 oz cans of sauerkraut (with juice for some sourness) along with reconstituted mushrooms (and some mushroom liquid), a 28 oz can of peeled tomatoes (mash them up a bit), about a cup of chopped prunes, caraway seeds, marjoram, bay leaves, pepper and a few tablespoons of chicken base.  there is probably plenty of liquid at that point, but if not add more wine or water or mushroom liquid. 

usually i use the pressure cooker on whatever timer i find for pork shoulder, check for doneness and seasoning and put back under pressure if need be or simmer for desired consistency. 

one recipe suggested apples which i hadn't done before.  don't really think they added much.  also used juniper berries which are not entirely pleasant to eat, though maybe i could have smashed them better.  potatoes are optional in the cook.

 

Sausage, chicken, shrimp, and blue crab gumbo.

 

 

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14 minutes ago, Deej said:

Sausage, chicken, shrimp, and blue crab gumbo.

 

 

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god damn GIF

On 1/8/2024 at 8:32 PM, elfenix said:

season development GIF

Rest in peace.

52 minutes ago, Deej said:

Sausage, chicken, shrimp, and blue crab gumbo.

 

 

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Might get me banned but I tried the Wendy’s canned chili tonight LOL

It’s sucks. But might not be a bad idea to stash on the counter for a night you’re in a pinch. It won’t win any awards but if you have some tots you need to get rid of, I mean I’ve had shittier meals

1 hour ago, MNLonghornFUKM said:

Might get me banned

Or rep in the Steel Shank thread, especially with the tots addition.

1 hour ago, MNLonghornFUKM said:

I mean I’ve had shittier meals

That is the unofficial motto of the Steel Shank thread.

Why would you keep Wendy’s chili on hand for emergencies when wolf brand chili is readily available?

Why would you keep Wendy’s chili on hand for emergencies when wolf brand chili is readily available?

Wendy’s is the new hot thing on the market I guess
1 hour ago, MNLonghornFUKM said:


Wendy’s is the new hot thing on the market I guess

Yep.  I eat Wendy's chili out of my Stanley mug.

18 minutes ago, Jerry Callo said:

Yep.  I eat Wendy's chili out of my Stanley mug.

fucking millenials

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