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#5152

Elk steak pizzaiola with sautéed mushrooms, roasted baby reds, and sautéed green beans.

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Simple dish that turned out to be very flavorful.  Added a little sugar to balance the acidity of he tomato, plus sweet goes well with game.

  • Popular Post
#5153

Reverse seared filet, red Argentine shrimp, Bobby Flay’s grilled corn salad, and coconut crispy rice. Would recommend.

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  • Popular Post
#5157

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On the left is Axis tenderloin that was like butter.
On the right is a funky waygu sirloin that I got at H-E-B that had fantastic marbling.

In the yellow container in the back is the creamy peppercorn sauce.

Too busy eating to take any plates pics. Also had garlic roasted potatoes and steamed haricot vert with herbs.

#5159
3 hours ago, Texzilla58 said:


And where are the peas?

Looks great!

There are peas.  I forgot about them until the end but they made it in.  I forgot the heavy cream but it still turned out delicious.  Cream of mushroom is the secret 

#5160
19 hours ago, FartingMonk said:

Had a hankering for chicken pot pie

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GIF by South Park

Jokes aside, those look amazing.  I regret I have but one positive Surly internet to award that outstanding submission.

#5162
There are peas.  I forgot about them until the end but they made it in.  I forgot the heavy cream but it still turned out delicious.  Cream of mushroom is the secret 

You realize cream of mushroom soup contains fungus, right? Mushrooms. I use cream of chicken. I don’t do the mushroom. Looks great.
#5163
2 hours ago, Texzilla58 said:


You realize cream of mushroom soup contains fungus, right? Mushrooms. I use cream of chicken. I don’t do the mushroom. Looks great.

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#5164
5 hours ago, Texzilla58 said:


You realize cream of mushroom soup contains fungus, right? Mushrooms. I use cream of chicken. I don’t do the mushroom. Looks great.

Ok so you refuse to eat mushrooms because of their classification as fungi?

  • Popular Post
#5167
9 minutes ago, Anastasis said:

I don’t get some of these bits. 

Texzilla is the Helobious of the food board.

#5173
On 8/21/2023 at 7:56 PM, FartingMonk said:

Had a hankering for chicken pot pie

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Top & bottom crust or just top?  Either way it looks damn good. 
 

Also, some slo mofos on here… 

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#5174
16 minutes ago, Underdog said:

Top & bottom crust or just top?  Either way it looks damn good. 
 

Also, some slo mofos on here… 

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Top and bottom crust.  It was delicious.  Putting that in my rotation 

#5176

In El Norte, most of my stuff is not here, homesick. Wanted fajitas.  Skirts were not findable but flank did just fine. 
 

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Just the first two tacos…..

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#5180
46 minutes ago, 956 Worldwide said:

Tell me more 

Pretty basic French recipe. Brown some chicken in butter and oil. Take out of the pot and throw in a shitload of garlic cloves. Sauté until golden brown, then add white wine and cognac, deglaze and put chicken back in, bring to a boil, add thyme and cover and simmer for about 30-45 minutes. Take some of the liquid from the pot and whisk in some flour, then throw back into the pot to thicken.

Google Alton Brown or Ina Garten. They both have good recipes.

#5181

Tough to beat this bite on a summer evening. Basil garlic and tomatoes all out of the garden. 20230826_202609.thumb.jpg.4ca2ae284802f004cfaeeec169533563.jpg

#5182
3 hours ago, South Austin said:

Pretty basic French recipe. Brown some chicken in butter and oil. Take out of the pot and throw in a shitload of garlic cloves. Sauté until golden brown, then add white wine and cognac, deglaze and put chicken back in, bring to a boil, add thyme and cover and simmer for about 30-45 minutes. Take some of the liquid from the pot and whisk in some flour, then throw back into the pot to thicken.

Google Alton Brown or Ina Garten. They both have good recipes.

Last, you make a roux.

#5183

After the fajitas last night and a whole flank left over I realized I was missing the beans that I had at every backyard party or fundraiser or Mexican food joint. So I made them. 
 

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This dude rules. He’s like a Mexican Super Mario and he will walk you through how to NAIL all food 956. 

 

  • Popular Post
#5184

It wasn't something I cooked but this was the menu for the wedding I was at tonight.  Love Chinese weddings 

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  • Popular Post
#5187

Having to clear out some freezer space and got started with some glazed ribs. Used Pinkerton’s rib glaze for the sauce and smoked on the PK360. Ribs didn’t necessarily fall off the bone but they tasted great!
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  • Popular Post
#5190

Those ribs fuck for sure.

I suck at food photography, but this was really tasty. Cooked down a bunch of peak season sungolds and heirlooms with basil, wild boar sausage, shallots and garlic. Finish with a knob of butter, pasta water and ricotta, topped with parm. Ugly but delicious.

 

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#5192
10 minutes ago, South Austin said:

Ugly? That's beautiful.

Where does one get wild boar these days?

Eataly is across town from me, and their instacart service is really great (we can usually place an order and have it delivered within an hour). All kinds of (overpriced) stuff I can’t find in normal stores, and I’m too lazy to walk to the local Italian specialty shops. 

#5194
5 hours ago, BearCountry11 said:

Having to clear out some freezer space and got started with some glazed ribs. Used Pinkerton’s rib glaze for the sauce and smoked on the PK360. Ribs didn’t necessarily fall off the bone but they tasted great!
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There's not much better in life than a properly smoked pork spare rib, and those look incredible, my good man.

#5195
12 hours ago, South Austin said:

Tell us about the whole fish.  That looks awesome.

It's a steamed fish with ginger and scallions.  Then you pour hot oil over it.  It's a fairly common Cantonese dish and you can use pretty much any mild white fish to cook.  Lots of good tutorials on YouTube.  

#5199

WestFest being this weekend, and Marzen time in full swing, did some potatoes and sausage for dinner this evening.  
 

 

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