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Holy shit I have to make this.

 

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forgot to take pics, heb sliced a bone in pork roast for me.

made pork steaks in gravy over rice. so easy and delicious. browned pork steaks in a pan, then into the crock pot. made a gravy / roux in the pan, then into the crock pot. add what you want, season to taste 

long simmer 

Edited by tx 3 putt

Holy shit I have to make this.
 

That is one of the most German recipes ever. “First, start with eleventy pounds of potatoes. Then, whatever you do, DO NOT ADD ANY SPICES.” I mean, it looks good enough….but could be improved with some diced jalapeño with the peppers. Maybe some oregano and such?
forgot to take pics, heb sliced a bone in pork roast for me.
made pork steaks in gravy over rice. so easy and delicious. browned pork steaks in a pan, then into the crock pot. made a gravy / roux in the pan, then into the crock pot. add what you want, season to taste 
long simmer 

Braised meat and gravy over rice. AKA, the baseline Cajun meal. Love it.
8 minutes ago, Brisketexan said:




Braised meat and gravy over rice. AKA, the baseline Cajun meal. Love it.

 

saw it on a cajun reel. can't over state the simplicity. heb butcher will slice a pork roast for free 

19 minutes ago, Brisketexan said:

I mean, it looks good enough….but could be improved with some diced jalapeño

Nicholson Yes GIFs - Find & Share on GIPHY

 
saw it on a cajun reel. can't over state the simplicity. heb butcher will slice a pork roast for free 

You can usually just get pork butt steaks already cut? They’re perfect for that dish.
3 minutes ago, Brisketexan said:


You can usually just get pork butt steaks already cut? They’re perfect for that dish.

 

the bone in roast was on special 

On 11/2/2025 at 2:20 PM, tx 3 putt said:

 

saw it on a cajun reel. can't over state the simplicity. heb butcher will slice a pork roast for free 

Gonna go out on a limb and guess Southern Boyz Outdoors?  They have been flooding my reels for some reason, and they are all some form of braised meat and gravy over rice.  With that said, the one for pork chops is damn good.

The boy just shared his latest effort.  Which is especially masterful being that he lives across the ocean.  That said, he found THE mexican grocery in Glasgow (yeah, they know him there), where he can obtain the ingredients he needs.  Braised the beef all day, tacos dorados on the griddle, with homemeade salsa.  And a jarritos de pina, of course.
 
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oh ^that's fantastic!😁👏 

came home from Madison with some souvenirs last week...

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picked up at the farmer's market on the capitol square***

but of course...🧀🍞🍅

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yeah, i made a cheese crust 😄

 

 

 

***which btw was absolutely incredible! 😲 i am so gotdamn jealous of the quantity, quality, and price of everything they had from veggies to flowers to my god the baked goods... living in America's bread basket definitely has its perks!

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I used to make this a lot and then forgot it.  Escabiche used to be a mainstay of TexMex joints.  You’d get a bowl of it with your chips and hot sauce.  I like it with mostly onions and carrots, and the jalapeños sliced instead of whole.  Yeah they’re seeded. I don’t like pickled pepper placenta.  And it’s easier to eat.  IMG_2162.thumb.jpeg.b68e1a432982780884eb2e22227cf6fb.jpeg

8 hours ago, Texzilla58 said:

I used to make this a lot and then forgot it.  Escabiche used to be a mainstay of TexMex joints.  You’d get a bowl of it with your chips and hot sauce.  I like it with mostly onions and carrots, and the jalapeños sliced instead of whole.  Yeah they’re seeded. I don’t like pickled pepper placenta.  And it’s easier to eat.  IMG_2162.thumb.jpeg.b68e1a432982780884eb2e22227cf6fb.jpeg

I loved getting those bowls, but I don't remember it coming to the table au jus.  That looks delicious though, but I gotta say, the picture makes it look like some bizarre Jello salad or aspic.

It’s in the brine in my container.  If serving I’d spoon into a strainer over a bowl and return the brine to the container, the put the product in the serving dish.  It’s mainly vinegar seasoned with cumin seeds, Mexican oregano, garlic, black pepper, and of course the veg. If I still drank I’d use it in a dirty martini.  

1 hour ago, Texzilla58 said:

It’s in the brine in my container.  If serving I’d spoon into a strainer over a bowl and return the brine to the container, the put the product in the serving dish.  It’s mainly vinegar seasoned with cumin seeds, Mexican oregano, garlic, black pepper, and of course the veg. If I still drank I’d use it in a dirty martini.  

Yeah, post up the brine and process if you don't mind.  I'd love to make that. 

On 11/4/2025 at 5:04 PM, Brisketexan said:

The boy just shared his latest effort.  Which is especially masterful being that he lives across the ocean.  That said, he found THE mexican grocery in Glasgow (yeah, they know him there), where he can obtain the ingredients he needs.  Braised the beef all day, tacos dorados on the griddle, with homemeade salsa.  And a jarritos de pina, of course.
 
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Most important question…..Did his lady friend like it?  

Most important question…..Did his lady friend like it?  

Alas, she’s back in Germany. But apparently…she’s coming to Scotland for a visit soon.
This is his first serious girlfriend. We’ll see how it goes. He’s had an amusing time introducing her to Mexican and American food. He took her on a date to a real-deal bbq restaurant in Frankfurt (we got a brisket from there last year, and he was legit), and she loved it. But she also couldn’t figure out the right way to eat a pop-tart, so…it’s a process.
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last of the summer vege lamb moussaka 

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1 hour ago, South Austin said:

Fucking A, that looks awesome.

Co-sign.  That's a thing of beauty.  I love moussaka, never tried to make it myself (it's not exactly one of our family recipes).

18 minutes ago, Brisketexan said:

Co-sign.  That's a thing of beauty.  I love moussaka, never tried to make it myself (it's not exactly one of our family recipes).

Oh, that had me looking up recipes last night.  Definitely making that for dinner this weekend.

On 11/4/2025 at 5:04 PM, Brisketexan said:

The boy just shared his latest effort.  Which is especially masterful being that he lives across the ocean.  That said, he found THE mexican grocery in Glasgow (yeah, they know him there), where he can obtain the ingredients he needs.  Braised the beef all day, tacos dorados on the griddle, with homemeade salsa.  And a jarritos de pina, of course.
 
d759592ca3435740b22a21e960858307.jpg

acceptable version?

 

 

 

IMG_2163.thumb.jpeg.3de88f570c9f5fe342d8eb157f0181c4.jpegI live a slow simmered New Mexico green chile pork stew made with braised shoulder.  I had bought some ground pork, and I had some poblanos turning.  So I made a quick green chile with the ground pork and a pound of ground venison.  Basically a couple onions, chopped peeled poblanos, cumin, 28 oz green chile, broth, taters.  It came out great and took less than a half hour to make.

5 hours ago, Texzilla58 said:

IMG_2163.thumb.jpeg.3de88f570c9f5fe342d8eb157f0181c4.jpegI live a slow simmered New Mexico green chile pork stew made with braised shoulder.  I had bought some ground pork, and I had some poblanos turning.  So I made a quick green chile with the ground pork and a pound of ground venison.  Basically a couple onions, chopped peeled poblanos, cumin, 28 oz green chile, broth, taters.  It came out great and took less than a half hour to make.

Damn. I’m dreaming of a flour tortilla cooked very well and dripping with salted butter and rolled to a cigar shape. Dip into broth and enjoy. 
 

I like it with good flour tortillas, or biscuits with honey butter.  I wish I could make sopapillas as that’s how it often comes in New Mexico.

 

homage to our Chicago trip last month, tried my own hot beef injection 😄 you can't see it... but there was more of that buttery Wisconsin cheese melted underneath 🤤

sorry for the messy plate 😋

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Short rib grilled cheese and roasted tomato soup the other day. It was delicious 

 

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Very simple and tasty Greek-style sheetpan chicken and potatoes, with lots of lemon, garlic, and oregano. Plus salet.

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Peanut butter and chocolate chip coffee cake.

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21 hours ago, South Austin said:

Very simple and tasty Greek-style sheetpan chicken and potatoes, with lots of lemon, garlic, and oregano. Plus salet.

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Hey can you recipe this please? I get the gist, but I'd like some pointers on temperature, time, etc. Thank you.

16 minutes ago, BHMCruiser said:

Hey can you recipe this please? I get the gist, but I'd like some pointers on temperature, time, etc. Thank you.

Here's the basics for 4 thighs (I doubled):

Start with making a paste on a large sheetpan that includes peeled rinds from two lemons (reserving juice from the lemons), 1 tbsp. salt, 8 smashed garlic cloves, 1/4 cup of olive oil, 1.5 tbsp oregano, 1.5 tbsp coriander, and 1 tsp crushed red pepper.  Toss with chicken thighs and 1.5 lbs fingerling potatoes sliced lengthwise.  Arrange in a single layer, chicken side up, and roast on 400 for 50-60 minutes until chicken skin is crisp and golden brown.  After removing from oven, put chicken and potatoes on serving platter.  Pour reserved juice from the two lemons onto sheet pan, stirring with a spatula to scrape up the brown bits, and then pour it all over the chicken and potatoes.  Sprinkle feta and parsley on top.

i split 2 thighs

(your mom's)

Edited by elfenix

3 hours ago, South Austin said:

Here's the basics for 4 thighs (I doubled):

Start with making a paste on a large sheetpan that includes peeled rinds from two lemons (reserving juice from the lemons), 1 tbsp. salt, 8 smashed garlic cloves, 1/4 cup of olive oil, 1.5 tbsp oregano, 1.5 tbsp coriander, and 1 tsp crushed red pepper.  Toss with chicken thighs and 1.5 lbs fingerling potatoes sliced lengthwise.  Arrange in a single layer, chicken side up, and roast on 400 for 50-60 minutes until chicken skin is crisp and golden brown.  After removing from oven, put chicken and potatoes on serving platter.  Pour reserved juice from the two lemons onto sheet pan, stirring with a spatula to scrape up the brown bits, and then pour it all over the chicken and potatoes.  Sprinkle feta and parsley on top.

Awesome thanks

2 hours ago, elfenix said:

i split 2 thighs

(your mom's)

posrep

Crispy chicken thighs are a family favorite for us.  I use this recipe, without much deviation: https://www.thespruceeats.com/crispy-skinned-chicken-thighs-3052767

crispy-skinned-chicken-thighs-3052767-st

I may turn the temp up to the higher edge of "medium high," to really get some good golden crispiness on the skin.  But otherwise, it's damned near foolproof, and so good.  And yeah, you then have lots of great rendered schmaltz to use for potatoes or whatnot.

Attempted moussaka this weekend.  It was tasty, but my advice is to buy more eggplant than you think you need.

Attempted moussaka this weekend.  It was tasty, but my advice is to buy more eggplant than you think you need.

Sure. You need more eggplant. [emoji533]
10 hours ago, Brisketexan said:


Sure. You need more eggplant. emoji533.png

tigger-sad.gif

 

Walked right into that one. :)

Edited by dcbc

20 hours ago, Brisketexan said:

Crispy chicken thighs are a family favorite for us.  I use this recipe, without much deviation: https://www.thespruceeats.com/crispy-skinned-chicken-thighs-3052767

crispy-skinned-chicken-thighs-3052767-st

I may turn the temp up to the higher edge of "medium high," to really get some good golden crispiness on the skin.  But otherwise, it's damned near foolproof, and so good.  And yeah, you then have lots of great rendered schmaltz to use for potatoes or whatnot.

Reminds of this which I will make.
This guy is a hoot.

This looks amazing.

 

Wife is out of town all week, air fried gnocchi as a quick and easy meal

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On 11/18/2025 at 3:47 PM, Brisketexan said:

Crispy chicken thighs are a family favorite for us.  I use this recipe, without much deviation: https://www.thespruceeats.com/crispy-skinned-chicken-thighs-3052767

crispy-skinned-chicken-thighs-3052767-st

I may turn the temp up to the higher edge of "medium high," to really get some good golden crispiness on the skin.  But otherwise, it's damned near foolproof, and so good.  And yeah, you then have lots of great rendered schmaltz to use for potatoes or whatnot.

Making this now. Excellent suggestion. 

So I did the skillet thighs. Threw some halved small potatoes in with some rosemary. Such a tasty, easy, warming dish. 

sir, this is the "shit i've cooked lately" thread, not the "shit i'm cooking later" thread

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