December 19, 20223 yr Hâ'Eâ'B has the Chuck roasts on special, I picked up two. Got bored and cooked #1 tonight â¦â¦ South Texas Carne Guisada Cut up meat and simmered down the water Browned the meat. Then gave it a generous coat of seasonings: cumino, garlic powder, pepper, salt, Sazon, and corn starch. Added more cumino and cornstarch than normal. Blended up one can of rotel added. Added in one tub of Hâ'Eâ'B hot pico de gallo. added n some beef broth low simmer for an hour or so its delicious. Iâll freeze and vacuum seal up servings tomorrow   Cumin = EnglishComino = SpanishCumino = Wedo
December 23, 20223 yr Popular Post Cross posted from the Turkey thread. My first attempt at chicken pot pie. Did not disappoint.
December 23, 20223 yr Frito pie There are two types: the original made as a baked casserole, and the burger joint version served fresh. Both are excellent.
December 23, 20223 yr Wife made this one last night. Chicken thighs cooked in a mushroom and onion gravy with some coconut milk. A cream gravy would have been nice, but reasons.
December 23, 20223 yr On 12/18/2022 at 7:29 PM, Mo Horn said: Made an authentic German stolen for Christmas. Made my own candied orange & lemon peel and marzipan that is inside. Mrs. Mo wanted some left without powdered sugar. Once it cools completely I'll add a bit more. Are you happy with the stolen? It looks great, you willing to share the recipe?
December 23, 20223 yr 1 hour ago, RMac5 said: Are you happy with the stolen? It looks great, you willing to share the recipe? It came out great. It was a several day process, since I did everything from scratch. Here's the recipe I used. https://www.daringgourmet.com/stollen-german-christmas-bread/
December 23, 20223 yr I’m bringing homemade Apple Strudel to our family’s Christmas celebration. It doesn’t suck. I’ve been making this for about 10 years and the phyllo dough is surprisingly easy to do.
December 24, 20223 yr Popular Post An upside to the boy - who likes to eat - being on his own now is that because he likes to eat, he’s learned to cook a lot more.So, tonight, he said he had dibs on dinner, to make something that’s become one of his go-tos: maafe, a Senegalese beef and peanut stew.Discovered it in Berlin, perfected it in Glasgow, and now a fantastic warm and spicy dinner in Austin. Kid’s figuring out this cooking thing, I dig it.
December 24, 20223 yr That looks amazing. Recipe or tips learned from the rounds of perfecting? Second that request…
December 24, 20223 yr Popular Post Christmas morning is always a mess with kids and grandparents so I made a bunch of bacon potato egg cheese and beans breakfast tacos tonight. When the kids start opening their presents tomorrow I'll throw them in the oven and everyone can grab them as they get hungry
December 24, 20223 yr 36 minutes ago, Post Oak said: Christmas morning is always a mess with kids and grandparents so I made a bunch of bacon potato egg cheese and beans breakfast tacos tonight. When the kids start opening their presents tomorrow I'll throw them in the oven and everyone can grab them as they get hungry I’ll be over around 830 for 3
January 2, 20232 yr Since brisket is apparently predisposed....I went down the mafe rabbit hole. It seems as if it is very flexible. This is what I ended up with.
January 2, 20232 yr my NYE roast $9.99 a lb Ribeye roast from Sprouts. Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs. Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious.
January 2, 20232 yr 2 hours ago, horn4life said: my NYE roast $9.99 a lb Ribeye roast from Sprouts. Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs. Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious. Who’s the skirt??
January 4, 20232 yr in addition to whatever big directional goal type of resolution I like to pick a skill every year to make sure i learn, and this year it's tortillas. i may extend that to naan.
January 9, 20232 yr Popular Post Did some venison BackStrap Parm tonight. Came out pretty damn delicious.
January 9, 20232 yr Popular Post One of my favorite things to make for family gatherings is rack of pork. Roasted over hickory. Served with wife’s “Fleming’s Potatoes” and grilled asparagus. Not pictured: smoked au ju. Highly recommend. I can usually only find them around the holidays at Costco. Buy a few for the holidays, throw a few in the freezer for the rest of the year.
January 10, 20232 yr 22 hours ago, solamente73 said: One of my favorite things to make for family gatherings is rack of pork. Roasted over hickory. Served with wife’s “Fleming’s Potatoes” and grilled asparagus. Not pictured: smoked au ju. Highly recommend. I can usually only find them around the holidays at Costco. Buy a few for the holidays, throw a few in the freezer for the rest of the year. Ive been looking for that sort of cut, don't usually see it. Also I don't Costco
January 10, 20232 yr 18 minutes ago, huge said: Ive been looking for that sort of cut, don't usually see it. Also I don't Costco thank you for sharing
January 10, 20232 yr 10 minutes ago, BHMCruiser said: thank you for sharing No problem. I also just ordered a non-stick egg skillet from Amazon. It will be delivered tomorrow.
January 10, 20232 yr 1 hour ago, huge said: No problem. I also just ordered a non-stick egg skillet from Amazon. It will be delivered tomorrow. can I subscribe to your newsletter
January 10, 20232 yr On 1/3/2023 at 5:31 PM, Celery Man said: in addition to whatever big directional goal type of resolution I like to pick a skill every year to make sure i learn, and this year it's tortillas. i may extend that to naan. No clue how authentic it is, but it fucking slams https://www.thecookingguy.com/cookbook/2021/5/10/naan?rq=Naan
January 15, 20232 yr Popular Post Today I made sashlyk - the accepted Russian word for any meat skewered and grilled across the former Soviet Union. In Christian republics, you get pork. Muslim, likely lamb. Everywhere, chicken and if you’re near a river or ocean maybe fish (sturgeon is popular). Sometimes beef, but beef across the former Union is low quality. This is Georgia-inspired and pork. I bought Prestice (Přestik) pork collar. Take a look at the intramuscular fat and deep red color. This is a premium product here but not near as expensive as heritage pork stateside. This is what we miss with our factory pork farming. Cubed and into the marinade. Red wine, red wine vinegar, a neutral oil (I used sunflower but canola is fine), tomato paste, chopped onion, chopped garlic, thyme, paprika, red pepper flakes, bay leaf, salt, pepper. I eyeball the ratios. It shouldn’t be too liquid, you want a thick paste. And the red wine is needed but too much makes the meat winey. This is good with pork, lamb, or beef. This chilled out overnight. That’s about right. Too long and the vinegar will break down the meat and make it mushy. Open fire, mostly ashed over. This is super rich meat and you’re gonna get flares. Plated with some quick pickled onions. The pickle cuts the extremely rich meat. Not pictured are a tzatziki- like yogurt sauce and some simple grilled peppers and zucchini.
January 15, 20232 yr On 12/30/2022 at 8:07 AM, ohchaucer said: Did a little bolognese thang. That is a pro display right there…
January 16, 20232 yr Any of y'all make beef Wellington before? Think I'm gonna make an attempt it this weekend
January 16, 20232 yr I think beef Wellington is the most overrated dish ever. It’s a cooking exercise because it’s difficult to do right so that’s why Ramsay uses it on Hells Kitchen. cook your tenderloin separate and not like a fancy pigs in a blanket.
January 16, 20232 yr On 12/23/2022 at 5:41 PM, HouTex said: the phyllo dough is surprisingly easy to do. It really is
January 16, 20232 yr 2 hours ago, Texzilla58 said: I think beef Wellington is the most overrated dish ever. It’s a cooking exercise because it’s difficult to do right so that’s why Ramsay uses it on Hells Kitchen. cook your tenderloin separate and not like a fancy pigs in a blanket. I've never had it before. I'm a novice level cook but I want to see if I can make it happen
January 16, 20232 yr 2 hours ago, FartingMonk said: Any of y'all make beef Wellington before? Think I'm gonna make an attempt it this weekend I've done one a couple of times for Christmas and my family says it ranks up there with the best things I've ever made. I use Tyler Florence's recipe on Food Network. Takes a little work, but not super hard.
January 16, 20232 yr I've never had it before. I'm a novice level cook but I want to see if I can make it happenFair enough. I would look at Gordon Ramsay’s recipe.
January 17, 20232 yr Mussels in a Dutch Oven Really easy. it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up. Ingredients Deselect All 3 tablespoons extra-virgin olive oil 2 shallots, finely chopped 4 garlic cloves, finely chopped 2 pounds mussels, cleaned 1 cup dry white wine 1/2 cup heavy cream 4 tablespoons unsalted butter, cut into pieces 1/2 bunch fresh parsley, chopped Kosher salt Crusty bread, to serve https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570
January 17, 20232 yr 6 hours ago, Napoleon said: Mussels in a Dutch Oven Really easy. it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up. Ingredients Deselect All 3 tablespoons extra-virgin olive oil 2 shallots, finely chopped 4 garlic cloves, finely chopped 2 pounds mussels, cleaned 1 cup dry white wine 1/2 cup heavy cream 4 tablespoons unsalted butter, cut into pieces 1/2 bunch fresh parsley, chopped Kosher salt Crusty bread, to serve https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570 Mussels are good but I prefer clams and I have used this recipe for it before. All kinds of delicious. Good job man
January 17, 20232 yr 18 hours ago, Tailgate said: That looks great. I like the plate and the table top or whatever that surface is reminds me a little of the wallpaper on my phone. I hate to quibble but...next time try turning your phone sideways to take that pic. And personally, I just go with dry wheat toast for a breakfast like that. But where I come from, we spread toppings evenly across the entire surface of our toast. I have no idea what’s going on there.
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