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Damn, I’ve never been hungrier after running through one page on this site….excellent work here.

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Orange chicken w/stir fried veggies 

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Portuguese Salt Cod with garlic pepper sauce, fish chili potatoes and braised brussel sprouts:

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Is there an opinion on the best copycat Fletchers corn dog recipe? Some of the ones online are very different from each other. Using a propane bayou classic deep fryer if it matters.

8 minutes ago, Dr Fear said:

Is there an opinion on the best copycat Fletchers corn dog recipe? Some of the ones online are very different from each other. Using a propane bayou classic deep fryer if it matters.

I've never tried the corn dogs, but I always trust Homesick Texan to be pretty solid.

Roast Beef PoBoys.

See y’all at 7.

 

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36 minutes ago, Rip76 said:

Roast Beef PoBoys.

See y’all at 7.

 

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Looks awesome. Please post recipe when finished!

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Pollo Asado with beans and guacamole and grilled jalepenos. Tastes like the 956 of my childhood. 
 

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On 9/3/2023 at 11:10 PM, Party_Taco said:

This page continues to fuck!

Good sirs, I present to you…

Spiced coconut wings on duck sausage dirty rice with pan fried okra:

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You are creative. That looks wonderful!

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Was feeling shrimp creole tonight. Easy, relatively quick dish. Bought shell-on shrimp, used the shells to make a couple cups of stock, which I used in the dish:

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Marcelle Hazan's tomato sauce

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I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

2 hours ago, Horn Draoi said:

I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

My HEB in Houston has it from time to time. Next to the smoked salmon, oyster pints, and krab. 

 

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Edited by elfenix

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Was kinda high last night and craving tomato soup. Soften some shallots in butter and evoo, add a clove of garlic and stir until fragrant, then dump in the fresh tomatoes, basil and thyme and add S&P to taste. When the tomatoes get soft, pull out the thyme  stems and throw it all in the ninja with a cup of chicken stock. Back in the pot With a little smoked Gouda and heavy cream for a quick simmer, and wala! The grilled cheese was smoked Gouda and provolone with a slice of prosciutto. 

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On 10/12/2023 at 1:50 PM, elfenix said:

My HEB in Houston has it from time to time. Next to the smoked salmon, oyster pints, and krab. 

 

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Wild caught salted cod box sounds like a NSFW euphemism. 

1 hour ago, Pescado_Rojo said:

Was kinda high last night and craving tomato soup. Soften some shallots in butter and evoo, add a clove of garlic and stir until fragrant, then dump in the fresh tomatoes, basil and thyme and add S&P to taste. When the tomatoes get soft, pull out the thyme  stems and throw it all in the ninja with a cup of chicken stock. Back in the pot With a little smoked Gouda and heavy cream for a quick simmer, and wala! The grilled cheese was smoked Gouda and provolone with a slice of prosciutto. 

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Gotdam I want a grilled cheese sandwich right now.

40 minutes ago, South Austin said:

Gotdam I want to get high and make a grilled cheese sandwich right now.

fify. 

I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

Heya - So it was my first time and I did the research beforehand. Central Market had it as part of their Passport to Portugal event and I was eager to try it.

The cod soaked for a total of 56 hours, and I changed the water every 6-12 hours, but I’ve heard 48 total gets it done.

Cooked in a deep skillet with vegetable oil for a couple mins a side after a simple flowering.
On 10/13/2023 at 4:16 PM, Anastasis said:

fify. 

Alonzo Mourning GIFs | Tenor

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well i didn't cook any of this... but i was in Austin for a few days visiting friends and it was a whirlwind of my favs and i ended up taking a pic every meal lol. individual pics could go in half a dozen different threads, so i figured i'd just share them all here 😊

my mate was in Cincinnati taking care of family stuff while i was here...he got to eat White Castle and Skyline Chili. I WIN, no question 😄

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It all looks great but HOT DAMN that enchilada plate. 

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Coupla racks of baby backs off the smoker for dinner while we watch the Stros:

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Annual post. Jäger schnitzel, German potatoes and green beens.

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11 hours ago, PantsTent said:

Annual post. Jäger schnitzel, German potatoes and green beens.

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Bravo sir !

Looks fantastic.

59 minutes ago, BHMCruiser said:

Do you have a recipe on the jaeger schnitzel?

Nothing written down. The meat is just pork loin chops pounded thin, salt and pepper, and battered flour->egg->bread crumbs.

For the gravy, cook some chopped bacon, then cook onions in bacon grease, then mushrooms. Take all that out, make a little roux, add chicken broth and milk, season (salt, pepper, thyme, garlic), yada yada, add back in onions and mushrooms.

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Decided to fuck around with some beef Wellington 

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Doing stuff around the house today and watching the (shitty) game, so had time to get my messican on….

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Super easy, one of my favorite things on earth, but pricey. That’s a $32 tongue.

Haven’t paid that much for tongue since….I mean…I’ve been to Mexico…

47 minutes ago, Brisketexan said:

Doing stuff around the house today and watching the (shitty) game, so had time to get my messican on….

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Super easy, one of my favorite things on earth, but pricey. That’s a $32 tongue.

Haven’t paid that much for tongue since….I mean…I’ve been to Mexico…

Crazy, those prices.  Same for the packaged beef cheeks.

Of course, when you buy the whole head (at old-school shops) -- they throw in the cheeks and the tongue for free!

Crazy, those prices.  Same for the packaged beef cheeks.
Of course, when you buy the whole head (at old-school shops) -- they throw in the cheeks and the tongue for free!

Yep. I don’t have a full cabeza-sized oven though (it does work for goat heads and smaller pig heads though).
2 minutes ago, Brisketexan said:


Yep. I don’t have a full cabeza-sized oven though (it does work for goat heads and smaller pig heads though).

Do you own a shovel?  Pit cooking is the traditional (and a fun way) to do a feast.

Do you own a shovel?  Pit cooking is the traditional (and a fun way) to do a feast.

Live in W Austin…hard to dig through rock.

I have a Primo XL, and a trailer smoker. Both could get a full cabeza done. I do love a whole cabeza.
7 hours ago, Brisketexan said:


Live in W Austin…hard to dig through rock.

I have a Primo XL, and a trailer smoker. Both could get a full cabeza done. I do love a whole cabeza.

Go to Asian grocery store that sells roast pork.  Ask them for the head.  They usually throw that away so they will sell it to you for cheap.

On 10/8/2023 at 10:07 PM, Brisketexan said:

Was feeling shrimp creole tonight. Easy, relatively quick dish. Bought shell-on shrimp, used the shells to make a couple cups of stock, which I used in the dish:

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Recipe, por favor? I love shrimp creole, but have never found a recipe that turns out better than just pretty good. That looks great.

20 hours ago, Etexhorn13 said:

Recipe, por favor? I love shrimp creole, but have never found a recipe that turns out better than just pretty good. That looks great.

I referred back to this recipe for proportions (that's the main thing I use recipes for): https://tastesbetterfromscratch.com/shrimp-creole/

But I made my own shrimp stock (by shrimp with the shells on, peel, and make stock with the shells - 2 lbs makes a good 1.5 cups of reduced stock), and used zatarains cajun seasoning instead of the other spices (cayenne, salt, pepper).  Plenty of thyme as well.  I also add a tablespoon or so of tomato paste -- gives it more body and umami.

42 minutes ago, Brisketexan said:

But I made my own shrimp stock (by shrimp with the shells on, peel, and make stock with the shells - 2 lbs makes a good 1.5 cups of reduced stock)

Like homemade chicken stock (or turkey stock from Thanksgiving leftovers to make turkey gumbo), making your own seafood stock is a game changer, not only for gumbo but seafood risotto as well.

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Warm Potato, Sausage, and Goat Cheese Salad

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Oven roasted chicken rellenos with Ranchero sauce.  Used Matt’s original cookbook for Ranchero recipe.  A must have cookbook with so many good recipes:

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Recipe.  Of course I used jalapeño:

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Roasted some poblanos on my outside stove.  Roasting chiles has to be the best smell on Earth:

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My bride cooked some chicken breasts and seasoned with Julio’s seasoning and some comino:

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I made aforementioned Ranchero sauce (so damn good I don’t know why I don’t cook it more often…easy too:

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Peeled and seeded the poblanos and filled with chicken, covered with Colby and Monterey Jack, and Ranchero then popped in 350F over for 30 minutes.  Served with some type of frozen corn from Trader Joe’s that we use fairly often.

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Damn good and possibly the healthiest meal I’ve eaten this past month.

Looks great. Whenever I try to stuff poblano peppers they fall apart after I roast them, let them steam in a bag, and then peal them. They don't start together enough to stuff. Usually just end up wrapping whatever I can around the filing. Any tips to keep them intact would be appreciated. 

1 hour ago, Mo Horn said:

Looks great. Whenever I try to stuff poblano peppers they fall apart after I roast them, let them steam in a bag, and then peal them. They don't start together enough to stuff. Usually just end up wrapping whatever I can around the filing. Any tips to keep them intact would be appreciated. 

I forgot to mention we did steam them in a paper bag for 15 minutes or so.  Only tip I can think of to keep them falling apart is possibly roasting them less time or less time steaming in the bag.  We add a few toothpicks to hold them together in the oven.

Sounds like you’re overcooking them then peeling. I usually torch them or put on direct flame to chat the skin, put in the paper bag to steam a minute or two. They can still get fragile.

I have that Matt’s cookbook and it has lots of great recipes and stories. I also really like Grady Spears chicken chile relleno from Reata.

If I get really fragile chiles I say fuck it and just lay em out and make a casserole.

On 10/22/2023 at 2:14 PM, Etexhorn13 said:

Recipe, por favor? I love shrimp creole, but have never found a recipe that turns out better than just pretty good. That looks great.

You are welcome to tinker with mine, if you wish.  

East Texas solidarity, brother!

Creole Recipe.doc

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