Leftovers of Monday’s brisket made tonight’s chili.
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I took a gamble today. I wanted some posole, but I had a couple of gorgeous tomatoes from our CSA basket and they really needed to be used up. Looking at a few recipes on the internet, I saw that some folks actually put tomatoes in posole, so I figured why not?
I started with two pounds of pork butt, cubed and hit with Bad Byron's Butt Rub for a half hour or so. Then I browned it in the enameled cast iron Dutch oven. Added onion and a poblano once some fat had rendered. Deglazed with a little chicken broth and the tomatoes:
After a bit of simmering, I added a lot more chicken broth and half a pound of Rancho Gordo posole that was soaked in water overnight. I was pretty concerned as I thought the broth was tasting really strange around this point. I also chopped up two bags of my New Mexico Lemitar chiles I roasted and froze a few months back.
I had no choice but to go ahead. After a couple of hours of simmering, I added some oregano and the broth started coming around. Around three hours in I added some salt, too and the taste was getting really good.
This turned out pretty darn tasty and there really was no tomato tase I could detect in the final product.
We had it with some Jiffy Corn Muffin mix supplemented with jalapenos and frozen corn, cooked in a cast iron skillet.
And yes, after reading the processed foods article, I realized I am addicted to this version of cornbread that has far too much sugar.Comment
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Thanks, barelfly. Yes, all previous times I’ve gone the verde route. Not sure why I blanked on having tomatillos around for this batch, but it turned out well anyway. I’m pretty sure it was the Rancho Gordo posole that saved the broth flavor. That stuff is incredibly tasty. And I was watching for it to bloom as I’ve been taught, I think by you. -
barelfly I had the same thought last night. They're sold out, so on their waiting list.
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I decided to try pizza tonight on the pellet grill rather than doing it in the oven. It turned out really good. Obviously, every oven is different so it took longer on the Chimp than what I am used to. (My oven will cycle between the target temp and about 50 degrees higher; the Chimp, on PRO mode, will swing +/- 25-30 degrees from the target temp. This pizza is done in 12 minutes in the oven; it took 18 on the Chimp and probably should have gone a minute or two more.
It's kinda cool to cook a pizza, outside, over fire.
I've also noticed I am really a fan of the "glops of sauce" as the final topping rather than spreading it on in a thin layer first. And my pizza sauce is 1/2 cup Muir Glen Crushed Fire Roasted Tomatoes, a sprinkling of Italian seasoning, a pinch of salt, and an entire moderately-sized head of roasted garlic. (Now that I look at it...probably the healthiest pizza sauce in existence!)
Also, if you have easy access to them, switch from green peppers to thinly-sliced poblanos. Very tasty!
I'm looking forward to trying this again, perhaps at a higher temp (this was 475 F) and placing the pizza directly on the rack rather than using the cast iron.
Here it is at twelve minutes....
And cooling off....
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I made LA Pork Butt ‘s cabbage casserole tonight, and of course something like that begs for cornbread. He recently posted the recipe after a few requests. It’s a mixture of cabbage, hamburger meat, onions and bell peppers. I was a little short on hamburger meat, so I added some rice dressing to it. Yes ma’am, it was good! Mom loved it also and wants me to put it in rotation. Thanks Sunny!
Attached FilesLast edited by Panhead John; January 6, 2022, 08:56 PM.Comment
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I’m a little delayed, but I’ve been making some REAL tasty steaks lately, mainly filets because my friends and family are bougie, but they’ve come out fantastic. First pic was Christmas Eve, second was New Years Eve.Comment
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Almost forgot! Put my new vortex to use and made some chicken wings to go with the New Years Day Chili (not pictured), they went fast!Comment
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I made another steak tonight:
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Sourdough...
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Weather was nutty so I thought it would be a good time to try a pizza in the Ninja Flip oven. It out performs my regular oven but not surprisingly doesn't compare to the Blackstone pizza oven.
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Did some reverse seared pork chops on my Big Green Egg. With steamed broccoliAttached FilesComment
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Ok, so here are the bagel results. Ugly as all get out. But so freaking tasty. Chewy and soft…….
The recipe called for 1.25 tsp salt in the final mix. KA stated they use table salt. All I had was fine sea salt (Kirkland). I would add more salt. That’s just me. note they are not super tall and fluffy, but I think that is by design as KA said these are sandwich bagels. And I made a sandwich. Cuz I love sandwiches.
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Pork Chop with Morel Mushrooms, Creamy White Wine Garlic Sauce, Sweet Potato, Sautéed Spinach and Asparagus.
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Dr. Pepper They are dehydrated ones that I picked 2 years ago. They were all the way in the back of the top cabinet. I forgot about them. I was looking for something else and found them...Score!! -
Attjack and I agree on the balance of textures and color making for a perfect meal. Nicely done.
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Some Elk Tri Tip and Prime Roast. My buddy shot this baby out in MT this fall and he sends meat some me every year. I love this stuff!
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