December 26, 20195 yr 3 hours ago, billfromlaketravis said: Can I get a Surly ruling on the most popular Christmas Main Entree? Turkey feels like a yankee thing, but is perfectly acceptable. Beef tenderloin feels like a Texas thing. Ham feels like a Southern thing, but I love it on Christmas. As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. My wife’s deceased grandfather loved thanksgiving pt. 2 on Christmas, but my family usually ate tenderloin or prime rib growing up. Seems like these days some sort of beef (usually tenderloin or prime rib) Is the main entree between our families, spanning both Texas and south Louisiana. Edited December 26, 20195 yr by Etexhorn13
December 26, 20195 yr My first ever prime rib cook. Followed Chef Johns recipe on a little over 5lb bone-in. Turned out pretty good, though I’d go a little more rare next time. Made au jus from the drippings, served with sous vide glazed carrots, mashed potatoes, challah rolls, and side salad, with a nice cab. Edited December 26, 20195 yr by hopkinsnhorns
December 26, 20195 yr On 12/23/2019 at 8:07 AM, Limp Brisket said: Make your own blackening spice, you likely have the spices in your kitchen already. Leave the salt out so you can lay the blackening seasoning to the fish and control the salt independently. I will do this next time, got lazy and just did Tony's and the salt level was extreme.
December 26, 20195 yr 21 hours ago, billfromlaketravis said: Can I get a Surly ruling on the most popular Christmas Main Entree? Turkey feels like a yankee thing, but is perfectly acceptable. Beef tenderloin feels like a Texas thing. Ham feels like a Southern thing, but I love it on Christmas. As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. Fried Turkey and Ham from The Honey Baked Ham Company
December 27, 20195 yr Popular Post Burgers on the Blackstone. Grilled onions and Hatch peppers. Lil bourbon and new Dewalt compound miter sawSent from my SM-G973U using Tapatalk
December 27, 20195 yr On 12/25/2019 at 8:14 PM, billfromlaketravis said: As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. Is that where all the fancy Jews go?
December 27, 20195 yr On 12/25/2019 at 8:14 PM, billfromlaketravis said: Can I get a Surly ruling on the most popular Christmas Main Entree? Turkey feels like a yankee thing, but is perfectly acceptable. Beef tenderloin feels like a Texas thing. Ham feels like a Southern thing, but I love it on Christmas. As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too. we did tenderloin and ham, although i was the only one who ate the ham - the only thing i really require for Christmas is a Honeybaked ham so i can have mini ham sandwiches for several days while watching games, and the ham bone for the NYD black eyed peas.
December 28, 20195 yr My attempt at Gaido’s Watkins Bisque. This was pretty spot on - adjusted a few things (didn’t strain - was already pretty smooth, added more white pepper, pinch of salt) but definitely had the flavor. My mom has brought up Gaido’s the other week and I’ve been craving it since. Really hit the spot. Sent from my iPhone using Tapatalk
January 2, 20205 yr Popular Post A little late posting. Had some tenderloin this past weekend. Made the hatch corn pudding recommended by another surly member on the Christmas thread. Sent from my SM-G973U using Tapatalk
January 4, 20205 yr Shitty picture. But made shakshuka for the first time today. I loved it. Wife thought it was just ok. Thinking about doing a green version with green tomatoes and tomatillos, poblanos, Jalapeños, avocado, and potentially shaved Brussels sprouts.
January 4, 20205 yr I like to get some fresh lamb sausage and add it to the shakshuka. Remove from the casing, roll it in small flattened meatballs, cook through, and add to the sauce. Makes it much more hearty and usually turns the dish up for those folks who are on the fence about it.
January 4, 20205 yr On 1/2/2020 at 1:20 AM, CenTXpony said: Grilled Oysters with a Cajun Garlic Butter Sauce hells yes.
January 4, 20205 yr @Errestaurants that beef tender looks incredible, where did you get it? care to share the green chile corn recipe?
January 4, 20205 yr 1 hour ago, LW Goatman said: That looks great, can you post your recipe? I used the NYT recipe because it didn't seem overly complicated. This adds feta, which isn't in every recipe. But basically you just slice an onion and a red bell pepper very thin and cook that way down on medium low heat till the veggies are super soft. Add some garlic, a teaspoon of paprika and a teaspoon of cumin, along with cayanne to your liking. Cook that down for a few minutes to get the seasoning going, then add a big ass can of organic tomatoes. I used whole fire roasted and broke them up with a spoon. Cook that shit down on medium for about 10-15 minutes, hollow out some holes for the eggs and crack the eggs on top. I put it in the oven for about 15 mins, but probably should have done about 12 mins because the yolks were a little firmer than I would have liked. But you can also leave on the stove top and cover with a lid. Here's the recipe: https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta INGREDIENTS 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1 large red bell pepper, seeded and thinly sliced 3 garlic cloves, thinly sliced 1 teaspoon ground cumin 1 teaspoon sweet paprika ⅛ teaspoon cayenne, or to taste 1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped ¾ teaspoon salt, more as needed ¼ teaspoon black pepper, more as needed 5 ounces feta cheese, crumbled (about 1 1/4 cups) 6 large eggs Chopped cilantro, for serving Hot sauce, for serving Add to Your Grocery List PREPARATION Heat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
January 4, 20205 yr Heso that looks damn good too! I need to cook one soon, been a long time. I need to stop in Restaurant Depot and see what they have available.
January 5, 20205 yr On 1/4/2020 at 1:25 PM, RMac5 said: @Errestaurants that beef tender looks incredible, where did you get it? care to share the green chile corn recipe? Got the tenderloin from Costco, they had them on sale before Christmas. recipe you asked for https://www.homesicktexan.com/2015/08/green-chile-corn-pudding.html
January 6, 20205 yr Venturing out from the steak thread (but not too far...) Sous vide tomahawk pork chop
January 11, 20205 yr Two HEB USDA prime 14 day aged New York Strip Steaks, green bean casserole, and scalloped potatoes. @ me if you can do better for under $30.
January 11, 20205 yr 9 hours ago, billfromlaketravis said: @ me if you can do better for under $30. Pretty sure I can post a better picture for under $30.
January 11, 20205 yr 13 hours ago, billfromlaketravis said: Two HEB USDA prime 14 day aged New York Strip Steaks, green bean casserole, and scalloped potatoes. @ me if you can do better for under $30. South Austin's mom.
January 13, 20205 yr Popular Post Beef bourguignon, Julia’s recipe. Served with dutch oven bread and Plugra butter. One of my very favorite meals. I usually make it once a year. Letting everyone get to know each other while warming. Plated. Tonight’s effort did not disappoint. Triple-sieving the sauce kicks it up a notch.
January 13, 20205 yr 2 hours ago, Dutch said: Beef bourguignon, Julia’s recipe. Served with dutch oven bread and Plugra butter. One of my very favorite meals. I usually make it once a year. Letting everyone get to know each other while warming. Plated. Tonight’s effort did not disappoint. Triple-sieving the sauce kicks it up a notch. I can almost taste a slice of that onion with some beef and noodle. Fuck.
January 13, 20205 yr Our favorite pizza place got sold and went downhill after. This is my first shot at my favorite pizza they made. Solid 9/10.
January 13, 20205 yr 2 hours ago, elfenix said: what cheese is that? It's garlic olive oil on the crust, then topped with some shredded mozzarella. Then top the mozzarella with cream cheese dollops, bacon, red onion and fresh japs. Fantastic.
January 17, 20205 yr Been a while since I pulled out the wok. Craving some good Asian. The Pad Thai a few nights ago was on point...didn’t get pics but did tonight of some tasty sesame chicken.
January 17, 20205 yr Not the best picture I'll follow up with more but butternut squash and redfish red curry.
January 18, 20205 yr Roasted a couple birds these week. Which means chicken tortilla-less soup follows closely behind.
January 20, 20205 yr Popular Post Smoked some beef cheeks and made tacos with avocado, cotija, some pickled radishes from our garden, smoked pineapple, onions, cilantro, and el gallo red jap salsa. Was good.
January 20, 20205 yr Those beef cheeks look great! I have only smoked beef cheeks one time and they took a shit ton of trimming, did you experience the same?
January 20, 20205 yr Those beef cheeks look great! I have only smoked beef cheeks one time and they took a shit ton of trimming, did you experience the same?My HEB sells them when they’re open. I end up trimming about 1/3 to 1/2 of the total weight. First time I made them I bought a 3lb package, went home and opened it and had to jump rig back in the car to go buy another package. But holy fuck they’re delicious. And they cook in about 4-5 hours. You can eat them like bbq or throw them I tacos. Whatever. They’re awesome. So I guess they will cost $7/lb soon.
January 21, 20205 yr Popular Post Tried my hand at jambalaya for the first time. Watched an old Paul Prudhomme video and tried to follow his method. Tasso, abdouille, and chicken thighs. Fucking delicious.
January 21, 20205 yr Jambalaya is one of the easiest things to make BADASS in my experience. The first time I made it, home run. I would crush that.
January 21, 20205 yr 21 minutes ago, huge said: Jambalaya is one of the easiest things to make BADASS in my experience. The first time I made it, home run. I would crush that. Depends how you make it. Rice can be tricky if done wrong. Ditto a decent roux.
January 21, 20205 yr 7 minutes ago, Cheeseweasel said: Depends how you make it. Rice can be tricky if done wrong. Ditto a decent roux. Personally I think rice is a lot easier than roux. But I am not here to argue. Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi.
January 21, 20205 yr 1 minute ago, huge said: Personally I think rice is a lot easier than roux. But I am not here to argue. Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi. The best way I've ever cooked gnocchi is pan fried with olive oil & fresh basil. Add grated parm on the plate. No need for a heavy sauce.
January 21, 20205 yr 4 minutes ago, Cheeseweasel said: The best way I've ever cooked gnocchi is pan fried with olive oil & fresh basil. Add grated parm on the plate. No need for a heavy sauce. This is correct. Light and fresh
January 21, 20205 yr 5 minutes ago, Landomatic said: This is correct. Light and fresh Ok I think I will do a little pesto with basil/parm
January 21, 20205 yr 10 minutes ago, huge said: Personally I think rice is a lot easier than roux. But I am not here to argue. Wife went "shopping" at Trader Joes so now I need to find a good sauce to make with gnocchi. She bought the new Kale gnocchi, didn't she?
January 21, 20205 yr 6 minutes ago, SydneyCarton said: She bought the new Kale gnocchi, didn't she? I didn't look too closely. All I know is that it is shrink-wrapped and I could kill her with it if I hit her in the back of the head just right. wait
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