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Featured Replies

These two posts gave me a good chuckle. Shooters shoot.


Haha was thinking the same thing!
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Was looking to grab a few scallops to sear up to serve with this cauliflower rice recipe my wife found.  HEB was out of scallops so called an audible.  Mussels in white wine and tomato broth.
 
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Looks bad ass!


Sent from my iPhone using Tapatalk
9 hours ago, VABuckeye said:

Nice, but I would have gone for a harder sear on the pork chop. 

I also would have cooked the potatoes. 

 

(JK, I'd super smash that whole plate)

Made Chicken Francaise tonight with carrots, zucchini, and mashed potatoes.

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I’m on “operation stop being a fatass” so I’m trying to cook low carb and a little healthier. I’ve posted this before on the old site. Spinach and avocado and tomato and red onion salad. Grilled skirt steak and chimichurri. Good stuff. Feelin’ like Popeye.
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I’m on “operation stop being a fatass” so I’m trying to cook low carb and a little healthier. I’ve posted this before on the old site. Spinach and avocado and tomato and red onion salad. Grilled skirt steak and chimichurri. Good stuff. Feelin’ like Popeye.
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Did you eat it twice?  Not good for the diet. 

Looks great man and good luck with the weight loss. 

Moderately to extremely miffed that you never invite me to dinner, Anastasis.

Seriously, great-looking eats, amigo.

Little Eggs Bene this morning! You can’t tell from here but my eggs were over poached, they were still runny but over cooked. Yes it’s a paper plate but it’s a good paper. 13cef59cafba8301149a1ad9f9108624.jpg

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roasted beet and citrus salad with feta and mint and white balsamic, honey, and dijon dressing

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moroccan lamb and beef meatballs in a tomato, saffron, and harissa sauce with preserved lemon couscous

Negged for slight overuse of garnish.

That's a damn-strong trifecta of posts, gentlemen.  Bravo, each of you.

Did some Prime filets on the grill yesterday - marinated a little while with lite soy sauce with Montreal Steak Seasoning....

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Edited by Armybrat

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Barbacoa tacos. I used chuck roast in lieu of cheek/head meat. I used dried guajillo and ancho peppers and blended them up with a chipotle in adobo, cider vinegar, lime juice, garlic, oregano, bay leaves etc. Added that and some beef broth and braised in oven for a little over 3 hours.

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Shredded in a bowl...

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Served with homemade salsa, onions, and cilantro…

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Edited by PantsTent

Prosciutto wrapped cod with sauteed spinach
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roasted beet and citrus salad with feta and mint and white balsamic, honey, and dijon dressing
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moroccan lamb and beef meatballs in a tomato, saffron, and harissa sauce with preserved lemon couscous

Tell me how to make those meatballs, or the dog gets it!

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Put this pork loin in a peppercorn brine then reverse seared it with a garlic and rosemary crust and bathed it in butter.

9 hours ago, Brisketexan said:

Tell me how to make those meatballs, or the dog gets it!

here you go

  • 1 and 1/2 cups cubed day-old white bread, no crusts
  • 1 cup milk
  • 1/2 pound to 3/4 pound ground beef; 1/2 pound ground lamb
  • 1 egg, beaten
  • 1 tsp salt
  • ¼ tsp black pepper
  • 4 garlic cloves, minced
  •  tsp grated nutmeg
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 2 tsp paprika
  • ¼ tsp cayenne
  • ¼ tsp ground cloves
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • 3 TBSP chopped parsley
  • 3 TBSP chopped cilantro

soak bread cubes in milk about 5 minutes and then squeeze out liquid

mix soaked with remaining ingredients and roll into balls.  roll in flour and then fry in vegetable oil until browned.  drain and set aside

make sauce (or you can make this first)

  • 2 TBSP olive oil
  • 1 and 1/2 cups diced onion
  • 3 garlic cloves, minced
  • 2 TBSP tomato paste
  • 1 inch piece cinnamon stick
  •  Large pinch saffron, crumbled
  • 1 tsp - 1 TBPS harissa (depending on how hot you want it) 
  •  Salt and pepper
  • 3 cups chicken broth

sautee onions in olive oil, 5 minutes or so

add garlic, tomato paste, cinnamon, salt and pepper and saffron and make paste in the pan and sautee it for a couple minutes

add chicken broth and simmer and cook sauce down, about 5 minutes

add harissa to sauce and sautee another couple minutes 

add meatballs back in and cook them through with/in the sauce 

 

 

On 3/17/2019 at 4:18 PM, PantsTent said:

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With a quick glance, I thought this was a plate of re-heated nachos on a huge tortilla.  And I thought... hey, that's a pretty fucking good idea.

Salud to all you Surly Chefs.  After reading so many great recipes and seeing so many tantalizing photos, I now know that if I ever get the ghey, I'mma try to marry one of you Surly bastards...

Srsly, well done gentlemen.

On 4/8/2019 at 12:03 PM, Jack Straw said:

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roasted beet and citrus salad with feta and mint and white balsamic, honey, and dijon dressing

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moroccan lamb and beef meatballs in a tomato, saffron, and harissa sauce with preserved lemon couscous

Now you're just showing off. 

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22 hours ago, SHOOTER12 said:

Salud to all you Surly Chefs.  After reading so many great recipes and seeing so many tantalizing photos, I now know that if I ever get the ghey, I'mma try to marry one of you Surly bastards...

Srsly, well done gentlemen.

I call dibs on @Jack Straw...or @brown water...or @Anastasis...or whatnotallthree.gif

@Jack Straw, Imma ask a really stupid question: when you say "saute the onions in olive oil" are you using EVOO or regular olive oil? I've heard EVOO is best saved for cold applications (salads, bread, etc) because it breaks down rapidly when introduced to heat, whereas plain ol' olive oil is best for sauteing.  That dish looks incredible, btw.

Thanks, and I'll hang up and listen.  

1 hour ago, Dutch said:

@Jack Straw, Imma ask a really stupid question: when you say "saute the onions in olive oil" are you using EVOO or regular olive oil? I've heard EVOO is best saved for cold applications (salads, bread, etc) because it breaks down rapidly when introduced to heat, whereas plain ol' olive oil is best for sauteing.  That dish looks incredible, btw.

Thanks, and I'll hang up and listen.  

I’m no Jack Straw in the kitchen, but I use EVOO for everything.  And I’ve seen some really high level chefs who do the same.

I have extra virgin and canola in my pantry next to the stove. The heat of a sauté will oxidize/destroy most of the complex aromatics of the EVOO so you are wasting money if you don’t use it to finish or for dressings and would get the same result with a regular olive oil at a cheaper price.

I’d rather not waste the space on two bottles of olive oil so just use EVOO for sautéing anything Mediterranean. Canola for Mexican/Central/South American and Indian (or ghee). Butter and oil for continental dishes. Asian gets into seed oils for me.

I've got about 6 kinds of olive oil. I use sprouts or HEB organic as the cooking one.

i use Goya extra virgin for cooking if the recipe calls for it, or canola if not,  and use other kinds of olive oil i have for dressings, vinaigrettes, etc.

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No wife and kids last night, so I figured I’d do a pork chop.  Over hickory.  With golden mashed.

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I may or may not have been inspired by Perry’s.

 

 

1 hour ago, solamente73 said:

No wife and kids last night,

Um, then what other four people did you have over to eat that thing?

Looks great, by the way.

I thought my 1lb bone in pork chop was extravagant, then solamente73 steps up with a side of pork.  Well done, sir, well done.

NY Strip, baked potato, grilled portobello mushroom, and wedge salad with buttermilk ranch dressing.

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Need a side view of that steak.  It looks...cooked.


I assure you it was red, the way nature intended it.

Looks microwaved.  At least what I assume microwaved steaks look like.

That time you thought you grabbed a bottle of chard and ended up opening a judge before you actually read the label. Spring game better be lit. 

Opah and asparagus. 

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1 hour ago, Anastasis said:

That time you thought you grabbed a bottle of chard and ended up opening a judge before you actually read the label. Spring game better be lit. 

Opah and asparagus. 

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Nice humble brag but isn’t The Judge a chard?

Yeah it is a chardonnay off a little rocky ass hillside on family land in napa.  I thought I grabbed a regular Kongsgaard chard (grapes from Hudson's vineyard iirc), but grabbed a Judge instead. The bottles looks the same other than the big THE JUDGE stamp across the label. 

Edited by Anastasis

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