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3 hours ago, Mo Horn said:

Made Alton Brown's cinnamon rolls this morning. Really good. There are a couple missing from the pan because Mrs Mo doesn't like icing, so she pulled hers out before I iced

Funny, I pull out before I apply the icing to the buns as well. 

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Cheesyish Squash to go with beef ribs tonight.

 

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Edited by dcbc

My opinion, which is usually correct, is that any casserole dish with cheese also requires bacon. Otherwise, looks quite tasty.

3 minutes ago, South Austin said:

My opinion, which is usually correct, is that any casserole dish with cheese also requires bacon. Otherwise, looks quite tasty.

Exactly, when the recipe calls for salt, substitute bacon 

3 minutes ago, South Austin said:

My opinion, which is usually correct, is that any casserole dish with cheese also requires bacon. Otherwise, looks quite tasty.

"Requires" bacon might be a bit absolutist -- "Way better with" bacon might be a bit more egalitarian.

33 minutes ago, South Austin said:

My opinion, which is usually correct, is that any casserole dish with cheese also requires bacon. Otherwise, looks quite tasty.

 

 

I was trying to recreate something, which I know didn't include bacon.  But I don't think I possibly could make this again without bacon after reading your post.

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Shaved the leftover prime rib spread over Hawaiian rolls and topped with provolone. Baked till melted/warm. Topped with caramelized onions smoked salt and spread with home made creme fraiche with a side of au jus for dipping. 

Prime rib was wagyu. Made some beef tallow from the leftover fat. 

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Bacon cheese burgers bitches.

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1 hour ago, dcbc said:

Cheesyish Squash to go with beef ribs tonight.

 

Cheesy-Squash.jpg

Looks outstanding.  Recipe?

On 12/28/2021 at 7:18 PM, tigol said:

Looks outstanding.  Recipe?

Sure.  First, I want to say that what I made basically tastes like mac n cheese with squash and onions instead of noodles.  That's not my recollection of the version of the JM recipe I had, which was less congeal-ee, more runny-creamy.  That said, this was pretty delicious.  But I'd welcome improvement suggestions:

2 T butter

1.5 lbs of squash (3 yellow squash).

2 cups of chopped onion (1 medium onion)

1/2 cup of Sour Cream

1.5 cups of shredded sharp cheddar cheese.

Salt and Pepper

Chop squash and onion.  In a large skillet, pan fry in butter until very tender.  Add salt and pepper once translucent.  Drain vegetable mixture in a colander.  Press excess liquid out.  Transfer mixture to a large bowl.  Add sour cream, cheese, and more salt and pepper to taste.  Transfer to baking dish and bake (uncovered) at 350F for 25 minutes.

Edited by dcbc

1 hour ago, CoachTex said:

Bacon cheese burgers bitches.

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After seeing the first pic, was hoping for a 9x9

26 minutes ago, Blotto said:

After seeing the first pic, was hoping for a 9x9

Gotta feed the family.  Plus I'm more of a DB build then an OL.

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Celebrating a new baby boy and decided to get fancy tonight with some Niigata snow-aged A5 Wagyu. Haven’t had A5 before and this was a real treat. Topped some of them with some golden osetra caviar.

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20 hours ago, BearCountry11 said:

Celebrating a new baby boy and decided to get fancy tonight with some Niigata snow-aged A5 Wagyu. Haven’t had A5 before and this was a real treat. Topped some of them with some golden osetra caviar.

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I approve of this combination (wish I’d have thought of it) 

 

On 9/7/2021 at 8:33 PM, Etexhorn13 said:

Rainbow trout, couscous and broccoli. I learned how to make the trout while working in the kitchen with my dad in our restaurant when I was in high school. Such an easy dish but man it impresses every time. 

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mind sharing the trout process? looks awesome!

10 minutes ago, NoName said:

mind sharing the trout process? looks awesome!

Unseasoned bread crumbs in a food processor with pecan halves until the pecans are pretty well ground (I don’t really have an exact measurement depending on how much I’m making, maybe a cup of breadcrumbs and a big handful or two of pecans. this freezes well if you make way too much). Season trout well with S&P, put breading mixture in a plate and put trout meat down to coat. High heat pan butter and oil for a few min each side. the breading/pecan mixture will go from golden brown to black in a split second so keep an eye on it after 3 min or so. Hit it when with some lemon when done. 

1 minute ago, Etexhorn13 said:

Unseasoned bread crumbs in a food processor with pecan halves until the pecans are pretty well ground (I don’t really have an exact measurement depending on how much I’m making, maybe a cup of breadcrumbs and a big handful or two of pecans. this freezes well if you make way too much). Season trout well with S&P, put breading mixture in a plate and put trout meat down to coat. High heat pan butter and oil for a few min each side. the breading/pecan mixture will go from golden brown to black in a split second so keep an eye on it after 3 min or so. Hit it when with some lemon when done. 

this is awesome! thanks man!!

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Barbecue scrimp:

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Some shrimp cocktail (shared with my wife), and after we put the baby down had some garlic herb butter basted strips, scalloped potatoes with my family restaurant recipe, and asparagus. This turned out to be one of the better meals I’ve made this year. 

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The new years eve grub. Lobster ravioli in a vodka sauce, filet au poivre. 

About to spike my OJ and start the migas.

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Kept it simple for NYE.  Venison and beef carne guisada

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Pollo achiote 

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Bozo’s tamale dressing

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All our New Year traditional foods. 

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Black eyed peas with tomato, kale, sausage, bacon and corn bread

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1/1 is for posole, ya savages!

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8 hours ago, Anastasis said:

The new years eve grub. Lobster ravioli in a vodka sauce, filet au poivre. 

About to spike my OJ and start the migas.

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You make the lobster ravioli yourself? 

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Spaghetti a la chitarra with clams/sauce.
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1 hour ago, Beau Vine said:

1/1 is for posole, ya savages!

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What recipe did you use there? Looks almost like beef.  

42 minutes ago, Underdog said:

You make the lobster ravioli yourself? 

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1 hour ago, Judge Roybeanbag said:

What recipe did you use there? Looks almost like beef.  

Homesick Texan, and that's pork.  I only had 3 anchos and 1 NM pepper because both HEBs in town were so picked over.  Couldn't even find hominy yesterday and got the last two cans this morning.

Edited by Beau Vine

BEP with onion bacon and garlic

Greens and Cabbage fried in butter and sugar 

Cornbread

Ninfas Green Sauce

Sputnik

happy new year ass holes 

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Edited by ChickenSandwich

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Those look delicious. I recently switched to Melissa Clark’s waffle recipe and I love it.

Garlic roasted and a rub I do chicken kabob. Marinated 24 hours. FE169ED8-9811-4E03-83AC-18C936DAE08F.thumb.jpeg.df2e862e07effa6cf73910cd6299834b.jpeg 

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First time with this but results were pretty solid.

I brined/cured/smoked a brisket flat to make pastrami. Then I reubenized it.

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1 minute ago, scottsins said:

First time with this but results were pretty solid.

I brined/cured/smoked a brisket flat to make pastrami. Then I reubenized it.

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Wow that’s beautiful 

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i'm sure y'all have seen this recipe lately, did my version tonight...

feta-tomato pasta

3/4 block of feta, tomato medley, olive oil, sprigs of thyme and fresh basil...my version added a few mushrooms, crushed red pepper, and a couple whole cloves of garlic

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after 45 minutes, stirred and mashed it all up...

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added to cooked penne rigate, more basil and parm

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plated with some spicy meat-a-balla bc my mate doesn't like vegetarian lol...

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On 1/3/2022 at 4:08 PM, Bogeywon said:

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Your grates are upside down. Flat side goes up. 

23 minutes ago, McFly said:

Your grates are upside down. Flat side goes up. 

fucker is right, had to check the manual

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29 minutes ago, McFly said:

Your grates are upside down. Flat side goes up. 

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1 hour ago, McFly said:

Your grates are upside down. Flat side goes up. 

The rose goes in the front, big guy. 

I had some produce on its last legs in the refrigerator and was in the mood for a winter soup dinner, saw we had a bag of farro in the pantry,  decided to make a mushroom and farro soup because I had all the ingredients I'd need. Specifically a lot of baby bellas I hadn't used yet and a chunk of pecorino romano. I made this recipe from Bon Appeit ( had a little leftover meat from some roasted cornish hens that I added) and  it was absolutely freakin delicious. Highly recommend, would make again.....

https://www.bonappetit.com/recipe/mushroom-farro-soup

 

I had leftovers and used the mushroom farro as a base for pan seared pork chop. So good. 

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was gonna put these in the Shank thread, but they're kinda snooty over there.

homemade chimichanga, with a sauce I picked up at Der Market in Red River, over Christmas.  filled with pintos and some HEB roto chicken, cubed seasoned and reheated in a skillet with some cilantro and onion, then mixed with jack cheese and a little crema.  as close as I could get to Chuy's version.  sour cream because this is the first sauce I've ever bought in NM that I found to actually be hot.

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this was from that rainy weekend of Thanksgiving.  wife's uncle lives in Lafayette and gave us a bunch of boudin.  we hung out, talking food and cooking the whole time.  with nothing better to do when I got home, I cooked up a some of red beans, collard greens (with the remaining ham hocks) and a batch of jambalaya.

gave half the jambalaya to a neighbor, half the collards to my dad, but still had too much food, so I lived on variations of this for a week:  RB&J

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On 1/5/2022 at 3:28 PM, ChickenSandwich said:

fucker is right, had to check the manual

 

On 1/5/2022 at 3:00 PM, McFly said:

Your grates are upside down. Flat side goes up. 

Holy shit he is right! The place the wife bought from out that shit together 

1 hour ago, Bogeywon said:

 

Holy shit he is right! The place the wife bought from out that shit together 

Don’t feel bad, I did that on my gas grill when I first got it.

1 hour ago, Anastasis said:

breakfast, filed under shit my wife cooked lately.

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Anyone else see tits?

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