Last night "enchajitas". A cross between enchiladas and fajitas. So rich because of the flour tortillas. Used salsa verde ‘cuz that’s my jams.
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Great Job, Sister!!!
I usually rolls with some Verde, my danged ol self!
I uses Mrs. Renfro's, when I don't feel like scratch-makin me some my own...
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Grilled chicken cordon blue. First time I have tried this, but I was really happy with it.
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I gave some good effort, notes, and open mind to the process of bread this week. 6 loaves over 3 days, working on reproducible results. I made little changes here and there, on little things like scoring, steam, etc.. pretty happy with results, will expand upon this this next week. Keeping one, giving 5 away to family. The last photo is all six loaves in 3 various stages, of their build.
Last edited by Richard Chrz; April 17, 2021, 07:00 PM.Comment
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Eggs fresh from the chickens to make a ham, onion, cheese omelette for breakfast. The hot sauce is Texas Pete’s ..... if you were in the military in the 80’s and 90’s, it’s pretty darn close to Durkee’s in the messhall.
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Yup, th Mess Deck could sometimes provide some really good chow, though I've been in some locations where I preferred an MRE, or even C-Rats to locally available hot chow...
This ol country f*** learned me a lot bout international foods, eatin at th chow hall...
Last edited by Mr. Bones; April 17, 2021, 11:50 PM.
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Wife and I split a nice little rainbow trout fillet last night. Baked it with some herb butter. To go along with it made some green beans with garlic and crushed peanuts, the whole meal was really deliciousAttached FilesComment
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Wow, look at that broth! It must have been so delicious. RG beans in simple flavorful recipes are always a favorite. That way you can really taste the beans.
I made some BBQ beans yesterday using the Rancho Gordo Hidatsa reds (kidney bean wannabes). I almost pulled the KC Pinks off the shelf for that. Seeing your post with the KC Pinks in that simple yet tasty broth makes me glad I still have them. Yay. I'll walk your way with them instead.
KathrynLast edited by fzxdoc; April 18, 2021, 06:43 AM.
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Pichana on the Smokefire EX6. Had to get creative to hang it but it turned out wellAttached FilesComment
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Wish me luck! First time cooking Santa Maria style!Attached FilesComment
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It turned out perfect! I let the strip steak ride up there til it was around 110 internal, then cranked it down low to sear it off. After a rest, it turned out a perfect rare/med-rare. This is also the first steak we’ve had off the side of beef that we ordered from a local farmer and with nothing but salt and pepper it turned out fantastic!
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And now for something completely different
Tofu Katsu Onigirazu & Bulgogi Onigirazu courtesy of the SnS 🔥Attached FilesComment
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Smoked burgers with umami beef rub,onions caramelized in beef tallow with porcini mushroom powder bacon( of course) and homemade chipotle burger sauce
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9 lb brisket on my PBCComment
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Chicken again on the Kettle. Rubbed with Henrik 's KC Royale. The wife said it was really good, (and I agree ). Notice how juicy it looks in the second photo. And the skin stayed nice and crispy...
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