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1 hour ago, Cheeseweasel said:

Damn. That looks amazing. Do you crisp the potatoes first or just throw everything in the pot?

No, all done at same time and super easy to make. I brine my chicken pieces the night before. Makes the rotation at least monthly. Also, I add onions to the potatoes.

https://www.bonappetit.com/recipe/cast-iron-roast-chicken-with-crispy-potatoes

I did my first few batches with whole chickens but now I prefer to put in cut up pieces. I typically cut each breast into thirds.

Edited by Tailgate

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4 minutes ago, Tailgate said:

No, all done at same time and super easy to make. I brine my chicken pieces the night before. Makes the rotation at least monthly. Also, I add onions to the potatoes.

https://www.bonappetit.com/recipe/cast-iron-roast-chicken-with-crispy-potatoes

I did my first few batches with whole chickens but now I prefer to put in cut up pieces. I typically cut each breast into thirds.

Awesome. Thanks. How do you keep the potatoes crispy? Seems like all that chicken juice goodness will make the potatoes soggy.

32 minutes ago, Cheeseweasel said:

Awesome. Thanks. How do you keep the potatoes crispy? Seems like all that chicken juice goodness will make the potatoes soggy.

I drop the chicken in the hot skillet in the oven first. Then pour potatoes on top. Midway through I stir everything up and bring the chicken more to the top and let it get nice and browned. You will have some nice crispy potatoes and we’ll as some delicious soaked in juicy ones. :) it’s really good. Makes great leftovers heated back up in oven too.

I usually do at least 1/2 more pound of potatoes than recipe calls for (they’re that good). If you use less (recipe) and a whole bird, you will get very crispy as long as they’re exposed around the chicken while it cooks. The 425 degrees is key in this recipe.

Edited by Tailgate

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I am a man of very little discernible talent. But I can make a mean mother fucking BLT during tomato season

61E53C20-EEB2-4D51-90FE-6948FFEB11DC.jpeg

I am a man of very little discernible talent. But I can make a mean mother fucking BLT during tomato season
61E53C20-EEB2-4D51-90FE-6948FFEB11DC.thumb.jpeg.c3e15ffd9ac0c7da45d743ca4ee8c4e5.jpeg

Perfect tomato to lettuce to bacon ratio.


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On 8/7/2022 at 7:09 PM, Party_Taco said:

“I need room to freeze my breast milk” netted a positive result from the freezer today…

Nice humble brag on getting to play with really big tits for a while.

Fish tacos with a Mexican sweet potato  

 

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Mrs. Brat preparing to “dress” her signature dish, crepe enchiladas, prior to baking.
The two smaller pans are for the vegan family members, the two large ones are real beef & cheese.

 

 

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On 7/31/2022 at 8:59 PM, PantsTent said:

Green bean and ground pork stir fry. So simple and good… 

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On 8/1/2022 at 7:19 AM, PantsTent said:

This is the general idea I used.  I used more meat so needed more sauce.  I seasoned the meat and added some red peppers.

https://www.recipetineats.com/stir-fried-green-beans-with-pork/

Made this tonight, shit slammed, yo. Give that dude some reps. 

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Pork chops smothered in onion, mushroom and hatch chili gravy. Was solo tonight so just ate this with white bread to sop up the gravy.

0d0735c778ba44e8663609020b815bb9.jpg

I’m stuffed but pretty sure I’d crush that whole skillet right this minute…

Anyway, filled up on some halibut tacos, chipotle cream potatoes and cilantro lime salad:

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pommes dauphinoise with an entire layer of jalapeños layered in there.  comté cheese, butter, garlic, thyme, parsley, white pepper, salt.  cooked in heavy cream.

IMG_1993.thumb.jpeg.56df6ce8945f896ff2681256926f529e.jpeg

 

That’s some mighty fine taters there


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On 8/14/2022 at 9:19 PM, Party_Taco said:

I’m stuffed but pretty sure I’d crush that whole skillet right this minute…

Anyway, filled up on some halibut tacos, chipotle cream potatoes and cilantro lime salad:

87167b502f226404ebb80bbe479373a9.jpg
2c9c95d1b4b6704bdbb4c3d1de75c094.jpg
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Salad recipe?

Puerto Rican pork and beans on cilantro rice. This is definitely one of the best things I’ve made recently. Something so easy shouldn’t be so good. 

0F2DC771-9C11-40F6-BBAD-AAB8B62A0BE0.jpeg

On 8/15/2022 at 1:35 PM, sidis said:

pommes dauphinoise with an entire layer of jalapeños layered in there.  comté cheese, butter, garlic, thyme, parsley, white pepper, salt.  cooked in heavy cream.

IMG_1993.thumb.jpeg.56df6ce8945f896ff2681256926f529e.jpeg

 

So that is certainly in the running for a Tday side.  Recipe?

13 hours ago, Anastasis said:

So that is certainly in the running for a Tday side.  Recipe?

perfect thanksgiving side.

multiple ways to do it...easy way and more time consuming way.

both ways: start by mandolin 3.5-4 lbs of either peeled/washed yukon gold or russet potatoes.  i used to do them paper thin but but they have been turning out better with a bit more potato retention with a little thickness to them.  still very thin, just not as translucent.  then soak the slices in cold water for a little bit.  at no point should the potatoes be cooked prior to going into the dish - that is what makes it dauphinoise instead of a standard gratin.  butter/rendered duck or pork fat/oil a dish.  grate up some (two cups based on preference) comté and Parmesan (gruyere works as well obviously).

from there, easy way (which i do if kids are helping me): just build a layer of the mandolin'd potatoes across the bottom of the dish.  brush with some melted butter lightly.  you can actually overdo this.  as sacrosanct is that is to say as a disciple of robuchon and keller, i have over buttered each layer and the over the top richness actually undermined it so keep it light at each layer.  layer some comté and parm (3 to 1 c to p) across.  season the whole layer with kosher salt, regular pepper, and white pepper (heavier with the white pepper).  also, thyme and parsley (and whatever else you like - bacon, truffles, crème frâiche, whatever.  i chopped up to japs this time and spread them across the middle layer and it was a hit for the dinner party i was at.  repeat that three or four more times depending on dish size and potato supply and add about 50% more cheese on the top layer than what you do on the bottom layers.  then gently pour heavy cream around the edges and in-between the potatoes at the top.  do not fill it to the top and drown the dish - just about 3/4 of the way up so you retain a nice crispy top to add some textural contrast.  most people overfill and it tastes good but it is mushy.  cook at 300 for about 30 mins and then jack it up to 375 for another 20-30 mins.

more time consuming (which i do without kids): build the same layers but beforehand, make a béchamel sauce with butter, flour, comté, parm, salt, pepper, white pepper.  layer the potatoes in the same manner, then layer béchamel thinly at each layer except for the very top.  throw in any of the other stuff like peppers, truffles, etc... at each layer.  do not layer béchamel on the top.  retain some of the grated cheese to use on the top but go ahead and brush the top potatoes with plain butter in addition to seasoning like the easy way.  just do 375 straight through for like 45 mins or so.

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need to visit this thread a bit more regularly.  a dump of some pix off my phone from the last month or so.

made tarragon spaghetti.  ended up cooking with olive oil and topping with caviar and holy shit does that work.

IMG_0297.thumb.jpeg.95433ab43ec0d1263b704b45aec4fd55.jpeg

IMG_0298.thumb.jpeg.3538f7b6941283c8ecf951adba59ab98.jpeg

 

gougères (alain ducasse's recipe)

IMG_2450.thumb.jpg.3a0a574285f6a2d97c114f0f5f082cf4.jpg

 

savory crêpes

IMG_5486.thumb.jpeg.ed2e0936fa06db62f5179142556a0bc3.jpeg

 

chocolate mousse with pine nut crust

IMG_5609.thumb.jpeg.f2574f4138eb76faf9ebf7f72689b2ed.jpeg

 

plucker balls (shredded roasted chicken balled with cheese, peppers, buffalo sauce and fried

IMG_0216.thumb.jpg.b74d2dae7576a11561cc66f7f71c0240.jpg

 

broccolini salad.

IMG_6719.thumb.jpeg.da1f29f2d3aee2706f8af31517416b0c.jpeg

 

white wine Parmesan risotto

IMG_7282.thumb.jpeg.a944ac83e6ba18e4a1b83f1bad8b70dd.jpeg

 

summer limoncello with vodka instead of grain alcohol.

IMG_5658.thumb.jpeg.76fe868ee6a88004dfa73fe29e7e2a4f.jpeg

IMG_0962.thumb.jpeg.57eecdcf35645c1bd9ee0b1efebed5a1.jpeg

 

roast chicken and purple potatoes

IMG_1419.thumb.jpg.752961f8936a208967cc839031cfb5bb.jpg

23 minutes ago, sidis said:

plucker balls (shredded roasted chicken balled with cheese, peppers, buffalo sauce and fried

those look finominle. i think i can get close, but any preparation tips for these?

2 minutes ago, strangulation! said:

those look finominle. i think i can get close, but any preparation tips for these?

to call them a crowd pleaser would be an understatement.

pretty standard stuff.  oil at 350 but make sure it is there before dropping in.  counterintuitive but don't include any of the skin from the roasted chicken.  roll about 60 grams of the shredded chicken, shredded cheese, hot buffalo sauce, pepper, salt, and cooked shallots/scallions/or onion into a ball.  roll ball in flour, then egg wash, then panko/bread crumbs as you would expect.  2 to 3 minutes in the oil depending on type of oil you use.  let them drain and dry.  

don't be afraid of the hot sauce you mix up with the chicken, cheese, and shallots.  for a whole chicken worth, 1/3 of a cup of franks.  i may or may not have tried to mix in some chickfila sauce into the mixture at one point before frying.  didn't land as expected.

make your own dipping ranch to take it up to an 11.

1 hour ago, sidis said:

need to visit this thread a bit more regularly.  a dump of some pix off my phone from the last month or so.

made tarragon spaghetti.  ended up cooking with olive oil and topping with caviar and holy shit does that work.

IMG_0297.thumb.jpeg.95433ab43ec0d1263b704b45aec4fd55.jpeg

IMG_0298.thumb.jpeg.3538f7b6941283c8ecf951adba59ab98.jpeg

 

gougères (alain ducasse's recipe)

IMG_2450.thumb.jpg.3a0a574285f6a2d97c114f0f5f082cf4.jpg

 

savory crêpes

IMG_5486.thumb.jpeg.ed2e0936fa06db62f5179142556a0bc3.jpeg

 

chocolate mousse with pine nut crust

IMG_5609.thumb.jpeg.f2574f4138eb76faf9ebf7f72689b2ed.jpeg

 

plucker balls (shredded roasted chicken balled with cheese, peppers, buffalo sauce and fried

IMG_0216.thumb.jpg.b74d2dae7576a11561cc66f7f71c0240.jpg

 

broccolini salad.

IMG_6719.thumb.jpeg.da1f29f2d3aee2706f8af31517416b0c.jpeg

 

white wine Parmesan risotto

IMG_7282.thumb.jpeg.a944ac83e6ba18e4a1b83f1bad8b70dd.jpeg

 

summer limoncello with vodka instead of grain alcohol.

IMG_5658.thumb.jpeg.76fe868ee6a88004dfa73fe29e7e2a4f.jpeg

IMG_0962.thumb.jpeg.57eecdcf35645c1bd9ee0b1efebed5a1.jpeg

 

roast chicken and purple potatoes

IMG_1419.thumb.jpg.752961f8936a208967cc839031cfb5bb.jpg

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On social media today, Central Market posted a pic of hatch chiles stuffed with pork and cheese hatch sausage, wrapped in bacon.

I made that tonight. I was going to put them on the BGE but since it was raining, I baked them at 350 for an hour.

Pretty good.

0b8b4ff3f8fc80204b78660ee5667ea5.jpg

On 8/9/2022 at 7:18 PM, FartingMonk said:

Chicken parm

PXL_20220809_235414794.jpg

You taste so good

perfect thanksgiving side.
multiple ways to do it...easy way and more time consuming way.
both ways: start by mandolin 3.5-4 lbs of either peeled/washed yukon gold or russet potatoes.  i used to do them paper thin but but they have been turning out better with a bit more potato retention with a little thickness to them.  still very thin, just not as translucent.  then soak the slices in cold water for a little bit.  at no point should the potatoes be cooked prior to going into the dish - that is what makes it dauphinoise instead of a standard gratin.  butter/rendered duck or pork fat/oil a dish.  grate up some (two cups based on preference) comté and Parmesan (gruyere works as well obviously).
from there, easy way (which i do if kids are helping me): just build a layer of the mandolin'd potatoes across the bottom of the dish.  brush with some melted butter lightly.  you can actually overdo this.  as sacrosanct is that is to say as a disciple of robuchon and keller, i have over buttered each layer and the over the top richness actually undermined it so keep it light at each layer.  layer some comté and parm (3 to 1 c to p) across.  season the whole layer with kosher salt, regular pepper, and white pepper (heavier with the white pepper).  also, thyme and parsley (and whatever else you like - bacon, truffles, crème frâiche, whatever.  i chopped up to japs this time and spread them across the middle layer and it was a hit for the dinner party i was at.  repeat that three or four more times depending on dish size and potato supply and add about 50% more cheese on the top layer than what you do on the bottom layers.  then gently pour heavy cream around the edges and in-between the potatoes at the top.  do not fill it to the top and drown the dish - just about 3/4 of the way up so you retain a nice crispy top to add some textural contrast.  most people overfill and it tastes good but it is mushy.  cook at 300 for about 30 mins and then jack it up to 375 for another 20-30 mins.
more time consuming (which i do without kids): build the same layers but beforehand, make a béchamel sauce with butter, flour, comté, parm, salt, pepper, white pepper.  layer the potatoes in the same manner, then layer béchamel thinly at each layer except for the very top.  throw in any of the other stuff like peppers, truffles, etc... at each layer.  do not layer béchamel on the top.  retain some of the grated cheese to use on the top but go ahead and brush the top potatoes with plain butter in addition to seasoning like the easy way.  just do 375 straight through for like 45 mins or so.

Incredible dish and thanks for the recipe. I’m trying to figure out how to do this as layers of that top layer repeated.
E7C0BBC6-B884-479F-90C4-D7662B4DC728.jpeg.d9d342d79803c4406796b63b4ed4ea57.jpeg

With a combination of smoke, bacon, and a chile pepper, you could likely use goat shit to fill it and it would be awesome.

Eating through our frozen food stocks to make room for hunting season.  Found a section of pork loin from when Costco had them on a mad sale.  Pork loin stuffed with roasted hatch chilis and cream cheese with some Bolner Uncle Chris’ gourmet steak seasoning.  Quick and easy, family devoured it.

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Beans came out damn perfect …

75223ACA-EDCF-4622-A2D0-8978109A2A74.thumb.jpeg.24420529563ed35528a2fc496b8d2296.jpeg

 

grilling day, round 1 …

FD73785D-EE53-474D-BB9E-69DECC39228D.thumb.jpeg.b872f60d9fa1e0e5c7f5159842efd37f.jpeg

 

rain picked up as soon as I turned on the grill …

 

 

2 hours ago, tx 3 putt said:

Beans came out damn perfect …

 

grilling day, round 1

rain picked up as soon as I turned on the grill …

 

4f403159-665d-4054-afc8-df947b09f7be_tex

 

As for your neighbors who either aren't grilling or took their grills inside . . .

Edited by dcbc

Lemongrass shrimp vermicelli bowl 

27846481-0EAC-4973-BCB6-9F32AD483769.jpeg

We’re back to the shrimp with poop chute intact discussion. Looks great except for uncleaned shrimps.

1 hour ago, Texzilla58 said:

We’re back to the shrimp with poop chute intact discussion. Looks great except for uncleaned shrimps.

You are the worst poster in the food sub forum. 

32 minutes ago, Anastasis said:

You are the worst poster in the food sub forum. 

I agree.

You are the worst poster in the food sub forum. 

The fact you drive with your kids after a couple of margaritas says all we need to know. Enjoy your shrimp shit.

You can be on My 600lb Life and you’re still drinking while hauling your kids around. Slamming you Torchy’s margaritas. Party on.

I apologize for offending you by saying mean things about their tortillas. You seem aggrieved, but I stand by the fact that a full service bar and the queso are redeeming qualities. 


The fact you drive with your kids after a couple of margaritas says all we need to know. Enjoy your shrimp shit.
Go eat some shitty memphis ribs and shut the fuck up.
26 minutes ago, Paco said:
3 hours ago, Texzilla58 said:

The fact you drive with your kids after a couple of margaritas says all we need to know. Enjoy your shrimp shit.

Go eat some shitty memphis ribs and shut the fuck up.

With a 3.2% beer to wash it down. 

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