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  • Popular Post

Mrs. Brat did this small sirloin in her iron skillet on the stovetop.
When it reached 135 degrees inside, she took it off to rest for 10 minutes before slicing.
Just salt, pepper, garlic powder & onion powder. 
Delicious.

 

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Edited by Armybrat

  • Replies 7.1k
  • Views 646.8k
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Pork tenderloin with a garlic honey apple cider vin glaze. This sauce would also go well on roasted chicken. 

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Wife and daughter wanted steak. So I had to eat least make a reduction to honor “cooking” 

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  • Popular Post

The ziti

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Did the brussels in the fat from the sausage then coated in honey and Calabrian chili flakes. [emoji91]

I make baked ziti/penne about once every other week. My family loves it and it fees us for a couple days.

9 hours ago, Party_Taco said:

The ziti

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Did the brussels in the fat from the sausage then coated in honey and Calabrian chili flakes. emoji91.png

Recipe?

20 hours ago, Party_Taco said:

Got damn son, gotta clean that grill surface!

What're you talking about?  That's flavor that'll permeate across the next 5-6 cooks man

Edited by freyguy

  • Popular Post

Wagyu top round from HEB, cooked 80 minutes at 250 F, pulled, cranked the oven to 475 F and finished for 5 minutes.  I brined it for 3 hours in a simple salt brine and then did a little salt/pepper on the surface.  Best roast beef I've ever cooked.

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  • Popular Post
1 hour ago, speed817 said:

Bolognese with pappardelle

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It’s like watching Memento!

35 minutes ago, Underdog said:

Love bolognese. 

I do, too.  And it seems like there are a few different ways to make it.  @speed817's version looks close to what I like to make, though I've made what I've read as more of a "traditional" recipe that is much lighter in color as a result of much less tomato.

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

59 minutes ago, South Austin said:

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

Don't let @texasdago see that recipe.  ;) 

1 hour ago, South Austin said:

@speed817's version looks close to what I like to make

Not surprised.....your mom taught me the recipe when I was over one night

15 minutes ago, speed817 said:

Not surprised.....your mom taught me the recipe when I was over one night

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36 minutes ago, speed817 said:

Not surprised.....your mom taught me the recipe when I was over one night

Recruiting board jokes from 2014... timely!

5 hours ago, texasdago said:

mountains dropping GIF by South Park

Oh, please.  It's not like putting beans in chili.

Edited by South Austin

something in the mediterranean flavor profile...roasted vegetables, tzatziki, lamb medallions, chicken thigh, mozzarella pearls, tomato salad, pickled cucumbers.

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i never once had lamb growing up, too expensive and 'fancy' (one generation removed from east Texas river bottom country folk lol)...but i absolutely love it as an adult. i usually do chops or lollys, but this was a whole leg from Costco, i cut it up for various options. did gyros a couple weeks ago, still have a good size chunk to roast if anybody has suggestions! 😊

16 hours ago, South Austin said:

Oh, please.  It's not like putting beans in chili.

OK ok... how about... I'll just sub one ingredient in the chili... "Texas Turkey Chili" or maybe a dash of liquid smoke 

"Can you believe it? Turkey fucking chili - that's the story of my life." - Norm MacDonald

37 minutes ago, texasdago said:

OK ok... how about... I'll just sub one ingredient in the chili... "Texas Turkey Chili" or maybe a dash of liquid smoke 

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  • Popular Post

crawfish etouffee for Mardis Gras

 

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That crawfish etouffee looks so damn good. 

I’m gonna say that I love a good turkey burger. With bacon. Kinda kills a lot of the benefit though. 

But have you tried fucking with a lamb burger?  

2 hours ago, RMac5 said:

@mchookem will you share the recipe? Thanks.

sure. kinda made my own from previous versions, and caveat - i'm in CO and fresh crawfish are sparce, best i could do was 1 lb cooked, frozen - but it was fine.

dice your trinity - small onion, 2 stalks celery, 1/2 bp

sautée over medium in butter (4T) and olive oil (1-2T) until tender

add 3-4 minced garlic cloves, sautée a bit longer

add 3-4 T flour, cook to a light brown roux

add 1 T tomato paste, cook about 2 minutes

at this point i added about 2 t cayenne and several shakes of crushed red pepper - we like things pretty spicy so do what you like here 😊

add 1/2 can petite diced tomatoes and about 2 c chicken broth/bouillon 

1-2 T of whatever cajun or creole spice you like, and some black pepper

(i didn't add any additional salt bc i use Better Than Bouillon, and the cajun seasoning has plenty of salt as well, but you can determine salt to your taste)

stir until everything is incorporated and smooth, adding more water as needed to get the consistency you want

let simmer about 10 minutes, stirring frequently, continuing to add water as needed 

finally, add the cooked crawfish for about a minute, then turn heat off, cover and let sit 3-5 minutes. 

serve over rice and garnish with green onion and/or parsley

enjoy!

Thanks for the recipe, will make it this weekend. I’m in the same boat, no fresh, just frozen. Enjoy Colorado.

 

I’m gonna say that I love a good turkey burger. With bacon. Kinda kills a lot of the benefit though. 
But have you tried fucking with a lamb burger?  

Yes and they’re delicious… good reminder I may hit that next week

I was never satisfied with doing schnitzel / cotoletta / fried cutlets at home until i cracked the code: the meat has to be **thin**

Presliced pork or veal typically comes in at 1cm thick. You have to butterfly that sumbitch in half. Then it becomes super easy to tenderize. Then after breading (in whole-wheat breadcrumbs) and frying it comes out 99% restaurant style, like a true Wirtshaus. 

Might not be the norm around here due to lack of meat but poblano corn chowder, it's cold in Amarillo today:

 

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Edit: sorry it's dirty, that's the second of three bowls

Edited by PhillyHorn1

On 3/3/2025 at 8:55 AM, South Austin said:

I do, too.  And it seems like there are a few different ways to make it.  @speed817's version looks close to what I like to make, though I've made what I've read as more of a "traditional" recipe that is much lighter in color as a result of much less tomato.

I'm sure it's a far cry from what purists might consider bolognese, but if I want to whip up a weeknight pasta dish that doesn't take too long, I'm a huge fan of Ina Garten's Weeknight Bolognese, and my kids love it.  Sometimes I'll double the recipe if I don't want to cook for the following weeknight.  https://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe-1924746  

 

Very accurate description. The further north you go in Italy the less prevalent the tomato is in the bolognese.  The one I make is Bologna style and it only has a couple of tomatoes in it and is a meat ragu. 

I did a lot of BBQ this weekend and wanted to try to create something as good as the Brussel Sprouts from Stiles Switch. This is an Asian sweet/spicy attempt.

Not quite the same but really good. 87d64585cbcec56457fe22834a4cdebd.jpgae37530139df53b8f00b16b45db7522f.jpg

On 3/6/2025 at 8:05 PM, Party_Taco said:

Can’t stop fucking with turkey burgers…

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Gave you a rep because that's a beautiful dog-wolf 

9 hours ago, Mittens said:

Anyone else do lazy deviled eggs?

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This is steel shank stuff 

50 minutes ago, PhillyHorn1 said:

This is steel shank stuff 

Images
 
Do You Have Any Grey Poupon GIFs | Tenor
I’m extremely disappointed if this is Steel Shank. 
 

 

14 hours ago, dcbc said:

I did a lot of BBQ this weekend and wanted to try to create something as good as the Brussel Sprouts from Stiles Switch. This is an Asian sweet/spicy attempt.

Not quite the same but really good. 87d64585cbcec56457fe22834a4cdebd.jpgae37530139df53b8f00b16b45db7522f.jpg

Get rich business idea: sell sprouts that are halved with the outermost layer already peeled. 

Get rich business idea: sell sprouts that are halved with the outermost layer already peeled. 

They’d dry out pretty quick, but that would be a time saver.

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