October 26, 20232 yr Popular Post Got a little chilly and rainy yesterday in SoCal, decided to make Caldo de res.
October 28, 20232 yr Popular Post 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:Next up, pan roasted duck with brussels, parsley salad and duck fat fries:
October 29, 20232 yr Popular Post 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.
October 29, 20232 yr 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.
October 30, 20232 yr Popular Post 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. Dried guajillo and Ancho taking a bath. Chicken is seasoned and seared Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender. All in the pot with a floated jalapeno 4 beers later... Garnished with cilantro, cheese, and raw onion Delicious.
October 30, 20232 yr 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. Dried guajillo and Ancho taking a bath. Chicken is seasoned and seared Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender. All in the pot with a floated jalapeno 4 beers later... Garnished with cilantro, cheese, and raw onion 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?
November 4, 20232 yr 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).
November 4, 20232 yr Popular Post 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. 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.
November 5, 20232 yr Gravy looks great, though I like more onions. Is that chicken? Should be a t bone, medium rare for us aristocrats.
November 5, 20232 yr Had a hankering for some red beans. Pretty simple - one onion, sausage, seasonings, blended up a can of rotel and bam …
November 5, 20232 yr 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.
November 5, 20232 yr Popular Post I'm a big fan of soup season. Went with a new England clam chowder.
November 5, 20232 yr 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. That is my next soup
November 5, 20232 yr 28 minutes ago, South Austin said: The chowder looks great. It was delicious. Way easier than I thought it would be
November 5, 20232 yr Popular Post 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. Edited November 5, 20232 yr by South Austin
November 6, 20232 yr Popular Post 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.. Now on to the meal. First the mise en place sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast) once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies… once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies 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 4ish hours later…
November 6, 20232 yr I’m assuming that’s the girlfriend’s portion as I’m eating all the rest that’s in the pot.
November 7, 20232 yr 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.
November 7, 20232 yr 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.
November 7, 20232 yr Also, some seasoned breadcrumbs in the bottom of the peppers help keep the cheese from escaping.
November 7, 20232 yr 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.. Now on to the meal. First the mise en place sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast) once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies… once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies 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 4ish hours later… Motherfuck!! That looks amazing. Might be a little steel shankish but made some squash and zucchini ranchera. Simple and reminds me of the rancho
November 7, 20232 yr 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 That looks bomb. Used to get that at Panchos back in the day
November 8, 20232 yr 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.
November 8, 20232 yr 15 hours ago, Tonesky said: Penne, tossed with shrimp, squid, San Marzano, and pesto. How did you cook the squid and was it rubbery?
November 8, 20232 yr 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.
November 9, 20232 yr 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). I guarantee this system will allow for Cabeza size reduction to fit your oven! 😉
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