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Enjoy. You’ve forced yourself to drink good wine. #firstworldproblems

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1 hour ago, ERhine said:

Enjoy. You’ve forced yourself to drink good wine. #firstworldproblems

#wifewenttoseeludaandleftmewiththekidsproblems

 

In all seriousness, I can't remember having opah before. It was pretty damn good and will do again when I see it in the case.  Been doing a lot of seafood for lent, and trying to mix things up. Orange roughy, opah in addition to the standards of salmon, shrimp, etc. 

Turkey stuffed with crawfish dressing, Brussels sprouts and okra:
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10 minutes ago, ERhine said:

Turkey stuffed with crawfish dressing, Brussels sprouts and okra:
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imgur>
27 minutes ago, ERhine said:

Turkey stuffed with crawfish dressing, Brussels sprouts and okra:
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I definitely read that as you had stuffed the turkey with the Brussels sprouts and okra and I was thoroughly intrigued

15 hours ago, ERhine said:

Turkey stuffed with crawfish dressing, Brussels sprouts and okra:
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682a2453aaf7298a31f594f647a3e685.jpg
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Did this come from hebert’s? Looks delicious 

Yep. Had a vendor mail my firm two huge coolers of stuff from there for Christmas. This one’s been sitting in the freezer for a while. So good.

My wife is from Lafayette, so growing up her family would get stuff from Hebert’s periodically. I was clued in to it when I moved to Lafayette briefly after graduating from UT... Thankfully every city I’ve lived in post college has had one (Lafayette, Longview ((don’t know how one ended up there)) and Houston). Great place and those stuffed birds are damn good. 

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Chicken thighs in a creamy mushroom sauce. Came out really good.


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Tried to finish the sea bass with a quick sear after sous vide, but should have tried the searzall. 

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12 hours ago, Hook1997 said:

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Chicken thighs in a creamy mushroom sauce. Came out really good.


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And you didn't serve it on rice? That looks awesome.

Edited by BHMCruiser

9 minutes ago, BHMCruiser said:

 

And you didn't serve it on rice? That looks awesome.

Thanks.   No rice but plenty of mushrooms, garlic and onions.  Nothing like some seared chicken thighs with a nice homemade sauce on top.

27 minutes ago, Hook1997 said:

Thanks.   No rice but plenty of mushrooms, garlic and onions.  Nothing like some seared chicken thighs with a nice homemade sauce on top.

I believe the point he was attempting to make was that the sauce looks so amazing, he would have wanted rice to sop it all up. 

4 hours ago, Anastasis said:

Tried to finish the sea bass with a quick sear after sous vide, but should have tried the searzall.

Rude to quite rude.

Were the sea bass also mutated ... and ill tempered?

13 hours ago, Hook1997 said:

bf86e84626c35d31a47ffcc775607cde.jpgbe0649c3faee6fa32d11d5d93c9b802e.jpg

Chicken thighs in a creamy mushroom sauce. Came out really good.


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recipe, por favor.

24 minutes ago, Brock Sampson said:

recipe, por favor.

https://thedirtygyro.com/chicken-thighs-with-creamy-mushroom-garlic-sauce/

Loosely off of this recipe.  I doubled the mushrooms and garlic and added onions.  Then did my own mixture to season the thighs.  The sauce was so thick I could just sop it up with the chicken after cutting it.    

Edited by Hook1997

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Happy Easter weekend

Lamb Shanks

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Start with 3 of these and brown the outsides.

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Then sautée this stuff in the oil and grease left over

Then put the shanks back in with beef broth, red wine, chopped rosemary and parsley, tomato purée and paste, bay leaves and braise for 2.5 hours.

Served over cauliflower mash with a shitload of butter and garlic.

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Also had some sprouts I roasted in the cast iron.




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Chicken Florentine. Basically used Giada's recipe on food network except I added a red pepper. And I used thighs instead of breasts because thighs are always better. 

Giada's breasts are better than her thighs.

5 minutes ago, Paco said:

Giada's breasts are better than her thighs.

Her breasts are GMO. Thighs are all natural. 

Gonna go ahead and commit as a thigh man.  Don't care if we are talking chicken or giada. 

Why limit yourself? Celebrate the full form.

I roast a whole bird about twice a month. It's usually the base for four or five other meals (e.g., wings and legs a la carte, thighs on rice with grilled veggies, and breastesses sliced up for taco meat).

Here's last night's effort:

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Jim Beam Repeal Batch Ribs... because that’s what I was sipping on while cooking.

Fuck. Employee breakfast turned to drunk breakfast taco disco fiesta. 

Hope no one notices gas station taquitos mañana

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Why limit yourself? Celebrate the full form.
I roast a whole bird about twice a month. It's usually the base for four or five other meals (e.g., wings and legs a la carte, thighs on rice with grilled veggies, and breastesses sliced up for taco meat).
Here's last night's effort:
20190420-153620-Sharped.jpg
 


-rep for no tucked wings
Just now, luke duke said:

-rep for no tucked wings

 

The burnt tips are my low-tech thermometer.

Didn't quite stick the landing with the sear.  Will go back to cast iron next time and maybe use avocado oil instead of olive.

 

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Edited by Anastasis

I still have yet to make a good enough gumbo to post or serve to a large group because my coon ass aunt makes the best I’ve ever had, and I have had a lot. I can’t compare yet, BUT I can do an Easter shrimp boil. One small pot for the kids (and a few weakling adults) and a larger spicy pot for the real adults.

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Shrimp boil looks great.

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Pasta Aglio e Olio.

First, toast some garlic and pepper flake in EVOO while cooking a pot of linguine.

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Stir in the cooked pasta, along with finely chopped parsley, juice of half a lemon, and some reserved pasta water. Toss over low heat, adding salt and pepper to taste.

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Plate with everyone’s favorite, fresh grated Parmesan.

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Easter grub. I can only claim partial responsibility for the meats.  The spanakopita, pastitsio, dolmathes, and others were out of my sphere of influence. 

deboned and butterflied leg of lamb, lamb ribs, tomahawk. 

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CF134174-F913-4151-B12-B-D732-BE602-EC6.

Pasta Aglio e Olio.

First, toast some garlic and pepper flake in EVOO while cooking a pot of linguine.

5f853961d14aee20d92129e8f3a77294.jpg

Stir in the cooked pasta, along with finely chopped parsley, juice of half a lemon, and some reserved pasta water. Toss over low heat, adding salt and pepper to taste.

0e8d70785717a148dc388b4259ee2423.jpg

Plate with everyone’s favorite, fresh grated Parmesan.

8dba3f2eee2e32938f5fafaa63d77dca.jpg



Badass. I love that shit

I bet that tasted good

1 hour ago, Mac8111 said:

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That looks awesome but please explain. Fish, crab, shrimp?

 

Flounder stuffed with a lump crabmeat mixture and then I threw a few sautéed shrimp on top

Grapefruit Meringue Pie:
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Also did a whole bunch of prep for festivities tomorrow. Pictures to come.

Cu-MW7-KWj-QUy-Ln1-PGgksx-RA-thumb-1115.

Made some paella, chicken, andouille, shrimp and mussels . 

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