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Got a little chilly and rainy yesterday in SoCal, decided to make Caldo de res. 
 

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My ode to the coffee shop at little America. Iykyk

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Hello, friends… it’s been a productive week of cooking. First up, is a pan fried pork chop with garlic mashed, fried okra and salted rosemary biscuit:

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Next up, pan roasted duck with brussels, parsley salad and duck fat fries:

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Duck fat fries.....walkoffhomerun.gif

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Was feeling some shrimp and grits. So I made em.

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One of my absolute favorites, looks great.

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Boneless chicken thighs in a soy, honey, ginger, and garlic chili oil sauce with broccoli and squash over brown rice. Slammed hard. Really really good.

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Pound and a half of boneless skinless chicken thighs. Mixed a cup of flour with some cornstarch, added some pepper and Cajun seasoning. Dredged the chicken thighs in that. Heated up some avocado oil. Cooked the chicken and pulled it.

Sauce:

soy, ginger, chili oil (or any hot sauce), garlic, rice wine vinegar, sesame oil, and honey. 
 

Portion out the squash and broccoli and cook in the same pan. Add 1/4 of the sauce. Once vegetables are cooked add the chicken and the rest of the sauce with the vegetables. Stir and let reduce. Cook some brown rice. Put the rice on the plate, top with chicken and vegetables. Add sesame seeds. Shovel into mouth. It’s pretty simple and really good.

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Teaching the boy how to make pasta. 20231029_181516.thumb.jpg.ffe4a408d7123a8c52df9911424551b2.jpg

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Posting here instead of the chili thread because, well, I don't want to get murdered.

I grew up in San Antonio.  During high school, we basically lived at a restaurant on Bandera Rd. called Fajita Cocina.  Along with all of the standard Tex-Mex fare was, by far, my favorite menu item.  The chili and cheese taco.  That was over 30 years ago, and I've been chasing the recipe ever since.

Here is my latest effort:

Ingredients (most of them anyway) are collected.  

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Dried guajillo and Ancho taking a bath.

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Chicken is seasoned and seared

 

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Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender.

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All in the pot with a floated jalapeno

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4 beers later...

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Garnished with cilantro, cheese, and raw onion

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Delicious.

1 hour ago, TexasHooch said:

Posting here instead of the chili thread because, well, I don't want to get murdered.

I grew up in San Antonio.  During high school, we basically lived at a restaurant on Bandera Rd. called Fajita Cocina.  Along with all of the standard Tex-Mex fare was, by far, my favorite menu item.  The chili and cheese taco.  That was over 30 years ago, and I've been chasing the recipe ever since.

Here is my latest effort:

Ingredients (most of them anyway) are collected.  

image.png.9cdfdee16bd44b67bca2fbe97d5f9919.png

Dried guajillo and Ancho taking a bath.

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Chicken is seasoned and seared

 

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Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender.

image.thumb.png.abbfd7ed81918ac7faa90d15f6a95f18.png

 

All in the pot with a floated jalapeno

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4 beers later...

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Garnished with cilantro, cheese, and raw onion

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Delicious.

I would definitely eat this but help me understand the menu item.  Did this chili and cheese taco have chicken in it and it wasn't mentioned the menu?

It got cold and I yearned for some red sauce.  Based on too many viewings of Goodfellas, this is inspired by (not a slavish copy of) the prison meal. 

To set up: Garlic (I did not use a razor blade, sorry Paulie), half an onion (Paulie got irritated with too many onions in the sauce). Beef shank, sweet Italian sausage, pork ribs (“that’s the flavor). 
 

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All that browns up, the garlic and onion browned and the fond scraped up with a half cup of good red wine.  Two cans of San Marzano tomatoes I blended.  A Parmesan rind and a carrot to cut the acid. Back into the pot for about 3.5 hours. About half way through, cut the meat off the bones, scoop out the marrow and back into the pot. 
 

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You absolutely eat this with a a gotdamn loaf of Italian garlic bread and a green salet like you get in an old school red sauce place. 
 

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Gravy looks great, though I like more onions. Is that chicken? Should be a t bone, medium rare for us aristocrats.

Had a hankering for some red beans. Pretty simple - one onion, sausage, seasonings, blended up a can of rotel and bam …

 

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7 hours ago, Texzilla58 said:

Gravy looks great, though I like more onions. Is that chicken? Should be a t bone, medium rare for us aristocrats.

That’s a torn off piece of the garlic bread.  I went back for thirds of the pasta and gravy.

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I'm a big fan of soup season.  Went with a new England clam chowder.  

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On 10/26/2023 at 1:53 PM, Zepol87 said:

Got a little chilly and rainy yesterday in SoCal, decided to make Caldo de res. 
 

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That is my next soup 

28 minutes ago, South Austin said:

The chowder looks great.

It was delicious.  Way easier than I thought it would be

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Shit I’m cooking lately - chicken fricassee, or as we call it in my house, frickin’ chicken. It’s gumbo-ish.

You start with a roux situation, but lower ratios than gumbo, a couple tablespoons of flour and oil. Then add celery and onion, then chicken and turnips, and then just enough stock to cover the chicken, plus whatever spices or flavors you want to add. My go-to is a combo of paprika, allspice, cayenne, Worcestershire, and soy sauce (the latter a “secret” my Cajun friend in Breaux Bridge taught me – apparently a lot of Cajuns add it to gumbo and other dishes for a nice subtle unami flavor). Now I let it simmer for a couple hours while I drink beer, watch football, and read Surly. A pretty nice Sunday.

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Edited by South Austin

Felt a little porky today.  And food network star pasta inspired the pasta.

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8 minutes ago, South Austin said:

Finished product.

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Would.

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The girlfriend bought me a Le Creuset Cassadou for my birthday a few weeks ago, and I’ve been dying to break it in, so tonight was braised short ribs.

first, the pan..

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Now on to the meal. First the mise en place

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sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast)

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once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies…IMG_5485.thumb.jpeg.fdbaf66531ad20031330e52ef945dab5.jpeg

once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies

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then deglaze the pan with 2 cups of decent red wine. (I used a cab from Constantino winery) and two cups of beef stock. I let it boil a few minutes to cook off some of the alcohol, scrape the bottom well to get all the fond from the bottom of the pan, and add the short ribs
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4ish hours later…

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Those are so damn good. 

I’m assuming that’s the girlfriend’s portion as I’m eating all the rest that’s in the pot.

Shitty pics as always, but I had some tenderized nilgai meat I needed to use. The size was just right to fit in some poblano peppers with smoked Gruyère cheese, wrapped in bacon.  Kinda like dove poppers only king sized.  Turned out really well.  
 

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Same trick I learned with dove, don’t flip.  Cook them on the grill/smoker until about done, then stick them under the broiler to crisp the top.  

On 11/5/2023 at 6:51 PM, Pescado_Rojo said:

The girlfriend bought me a Le Creuset Cassadou for my birthday a few weeks ago, and I’ve been dying to break it in, so tonight was braised short ribs.

first, the pan..

IMG_5454.thumb.jpeg.7c608bd609dbee4b03b12f6553e3644c.jpeg

Now on to the meal. First the mise en place

IMG_5483.thumb.jpeg.37c910d1a56c82c9a782bd6b617c2a28.jpeg

sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast)

IMG_5484.thumb.jpeg.21663e6d1ebdd800ebf6b6fb23eb4f51.jpeg

once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies…IMG_5485.thumb.jpeg.fdbaf66531ad20031330e52ef945dab5.jpeg

once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies

IMG_5486.thumb.jpeg.8a7ab616383d0518c561bd186e67e6ed.jpeg

then deglaze the pan with 2 cups of decent red wine. (I used a cab from Constantino winery) and two cups of beef stock. I let it boil a few minutes to cook off some of the alcohol, scrape the bottom well to get all the fond from the bottom of the pan, and add the short ribs
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4ish hours later…

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Motherfuck!! That looks amazing.

Might be a little steel shankish but made some squash and zucchini ranchera. Simple and reminds me of the rancho 

 

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2 minutes ago, Zepol87 said:

Motherfuck!! That looks amazing.

Might be a little steel shankish but made some squash and zucchini ranchera. Simple and reminds me of the rancho 

 

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That looks bomb. Used to get that at Panchos back in the day

Penne, tossed with shrimp, squid, San Marzano, and pesto.

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22 hours ago, Hmbre97 said:

That looks bomb. Used to get that at Panchos back in the day

I am not disparaging the dish, because on a cold night that looks like it would hit the spot. 

But for some reason I got a big laugh out of the idea that the dish was too fancy for the Steel Shank thread because it looked like something you used to eat at Panchos.  Talk about a back handed compliment. 

15 hours ago, Tonesky said:

Penne, tossed with shrimp, squid, San Marzano, and pesto.

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How did you cook the squid and was it rubbery?

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Went a little South Texas style last night
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21 hours ago, Tonesky said:

Penne, tossed with shrimp, squid, San Marzano, and pesto.

 

5 hours ago, BHMCruiser said:

How did you cook the squid and was it rubbery?

Sauteed the shrimp, then added the squid, then added the tomatoes, and then added the pesto and a bit of pasta water.  Then drained the pasta and tossed it all in the pasta pot.  Squid was on heat for just a few minutes.  Not rubbery.

On 10/21/2023 at 8:29 PM, Brisketexan said:


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

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I guarantee this system will allow for Cabeza size reduction to fit your oven! 😉 

Picked the perfect day for a pot of beans. 20231109_082310.thumb.jpg.2352cdbdd9cece7e9982efb7cde3bde7.jpg

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