Carnitas with leftover smoked butt that I had frozen whole. I didn't have a recipe, and didn't find a recipe here. I had hoped that Troutman had posted one in his series, but I didn't see one for carnitas. So I googled it and read a few, but then I just chopped a fresh poblano, some onion, and some garlic and sautéed them in some oil. I added some Mexican Oregano, cumin, and chipotle chili powder. After that cooked for a minute or two, I added the pork which I had already shredded as well as some chicken broth and cooked it down until the liquid had been absorbed. My wife wanted crunchy taco shells, so that's what we used. We topped the meat with shredded cheese, salsa, and chopped cilantro. Served with leftover yellow rice. We will be having this again...
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Spur of the moment, grabbed a decent looking chicken at QFC. Came out pretty good for no pre-planning or prepping.
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Supper last night was a Lettuce Salad with Grilled Salmon. I got to add the first "Garden Salsa" Pepper from this years garden. Mild heat but very good.Comment
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A disadvantage of these HEB made-in-store flour tortillas is that they come in packs of 20 and they go bad relatively quickly. (I know it doesn't seem like a lot, but it is actually challenging to eat 20 tortillas in a week!)
So I knocked out another three this morning: breakfast tacos. Scrambled eggs mixed with a little salt and cooked with a teaspoon of ghee, doused with hot sauce, copious amounts of pico, and shredded cheese.
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@Michael_in_TX I freeze bread and tortillas frequently. A trick with bread/waffles, etc, (and for liquids) is to freeze them first overnight in a ziplock or saranwrap, then take out of freezer, put in vacuum bag, and suck & seal. That way your bread isn't crushed, your soup doesn't slurp up into your machine, and they stay fresh for a long time.Comment
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Well there's been a rash of inquiries about SVQ and QVQ cooking of late, I thought I'd show off a favorite of ours. Sir Charles done medium rare using the QVQ process. Pre-smoked, bathed for 28 hours at 135* then post smoked back up to that same temp after shocking down to the safe zone. Stuff eats nearly as well as most steaks !!!
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Old Glory The shock was for two reasons. First I wasn't able to serve the meat after the bath so obviously it had to be shocked and refrigerated. However, under normal circumstances I find that cooling down and resting the meat before the final sear gives a longer period of time on the smoker without exceeding the desired medium rare temp.
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Inside skirt with salt and BBBR, squash and zucchini marinaded in Italian dressing, and peaches with sugar, cinnamon, butter. Skirt steak finished with board sauce.
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I give you "fake chorizo" tacos: ground chuck mixed with smoked paprika, cumin, cinnamon, black pepper, and Mexican oregano. Topped with an onion, cilantro, lime, and jalapeño relish.
A final squeeze of lime at the end really makes this....the acidity perfectly balances the fattiness of the meat.
(And one of these days I will remember to wear gloves while cutting peppers. I have a nice little burn going on with my fingers right now.)Comment
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So, since it was National nude and national tape measure day, I headed outside, but, seemed a bit cold out side. Plan B was set in motion, National Mac and Cheese day, fresh out of macaroni noodles for #NationalMacandcheese day. But…
I used thick spaghetti noodles, whipped up a cheese sauce, reheated some brisket flat to 195, diced it and added it in, then used lard to brown some panko crust, topped with fresh shaved Asiago.
Renee is Keto, so, today she got Mahi Mahi with fresh Pico de Gallo, and topped with a lemon twist.
Last edited by Richard Chrz; July 14, 2021, 05:39 PM.Comment
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Michael_in_TX I’m still pretty new at fish, this is one I could certainly improve. But my guess with seafood, you are never more at the mercy of the supplier and the freshness
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Not long ago Attjack posted about smoked spaghetti squash, and I haven't been able to get it off my mind ever since because I love spaghetti squash
So I prepared ahead of time by looking up some information and recipes online and did it tonight - along with a stuffing of ground beef, garlic, spinach, heavy whipping cream, and fresh parmesan cheese. First I smoked the spaghetti squash, then put in the stuffing with some mozzarella cheese on top, then put it back into the Big Green Egg and turned the temperature up until the mozzarella cheese melted fully
It was fantastic. Smoking the spaghetti squash really puts it over the topAttached FilesComment
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My wife is out of town, so I'm cooking stuff from the freezer that she doesn't like...
She doesn't like chicken drumsticks... so.... day 1 meal...
Day 2 - more drumsticks and some simple white rice turned into saffron rice with zuchinni... about a cup of water with teaspoon of "Better then Bullion (chicken flavor)", add some saffron, zuchinni, and garlic chives... saute until zuchinni is softened and then stir in rice. Loved this...
Day 3 - she doesn't like scallops, but I love them. So I heated up leftover rice from last night and here it is ...all for me!!
Cheers!
Last edited by treesmacker; July 14, 2021, 09:25 PM.Comment
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Chicken and rice....scallops and rice.....love it....and that color the saffron gives the rice!!! -
Your scallops look perfect. 6 scallops makes a very satisfying meal. I hope you told your spouse how much you missed her! -
Ahhhh, that sense of freedom when you get to cook for yourself and only for yourself while the significant other is away and you can make EXACTLY what calls out to you. Beautiful.
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PastramiComment
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Being a New Yorker, I LOVE pastrami. TY for this one.Comment
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