FatHead Pizza,
this dough acts like real dough
And make a good Pizza
this dough acts like real dough
-
-
Here's my take on Chicken Cordon Bleu, cooked on the SnS Travel Kettle. I coated the chicken inside and out with Dijon mustard, seasoned it with Meathead's poultry seasoning, then stuffed the chicken with leftover Easter ham and Swiss cheese. I finished it off with a light mustard cream sauce. Served with rice pilaf and a garden salad with homemade vinaigrette.Attached FilesComment
-
-
Pork chops and gnocchi in a garlic sage brown butter sauce. Salad with blue cheese and red onion on side.Attached FilesComment
-
-
Nice Legs Tonight...Finally some nice weather to be outside a while....
Beautiful Juicy Legs Glazed with a Spicy Garlic and Sweet Chili BBQ Sauce...Home Doctored by Your's Truly.
First California Corn, Sautéed Yellow Squash, and our Usual Steamed Artichokes.
I didn't know my wife pit the Artichokes in the Instant Pot. But hey, Who's gonna argue...Right?
Over all the Legs were super Juicy and Delicious!
Comment
-
How do you have California corn yet troymeister I don’t even have corn yet…. Oh and I’m in California 🤣🤣🤣
Great looking meal!👏🏼👏🏼👏🏼 -
SheilaAnn That's what the sign on the bin at the Grocery store said.
-
-
I don’t know what I like better when I make brisket….the day of brisket or the leftover green chile brisket tacos…..I could eat these every day……. 😎 🌮 Wednesday!!!!!!
Comment
-
Pastrami. Store bought point brisket, Meathead’s rub and recipe. Smoked on the Weber with a Slow ‘N Sear.Attached FilesComment
-
-
Making pickled red onions with habanero..
Comment
-
Veal Scaloppini Marsala with a side of Spaghetti covered with a homemade marinara sauce. Classic Italian from my kitchen to yours, Mangia !!!
Comment
-
Earlier, there seemed to be a run on CFS and the cravings started. Splurged on a top sirloin steak that the guy at the counter ran through the tenderizer for me. He was so dang proud of himself, that I didn’t have the heart to tell him I knew what I was doing. 💕
yukon gold mashed, buttered English peas (fresh from traders), cream gravy made from drippings and lots of cracked pepper. I seasoned the dredge with TC, thus it got a little dark while pan frying.
I’m still full! 🤣
Comment
-
Hanging outside today, enjoying nice weather, and watching some tv. Decided to grill up some lunch.
Comment
-
Love us some brats
Comment
-
salmon, green peas, french beans and potatoe salad from Wally World.
Comment
-
Whenever I go to a Tex-Mex restaurant, invariably I will get Tacos al Carbon. It's my favorite thing to eat in those places and it is so simple: it's just skirt or flank steak grilled, diced up, and served in flour tortillas. That's it. Nothing more; nothing less.
Given that it is so simple, I realized it is a bit odd I had never made it myself. Well, I fixed that tonight!
I did my typical soy sauce, lime juice, and canola oil marinade for some flank steak. (Aside: I normally shop at HEB, but my wife found herself a Kroger's last night and I had her pick up some things, including a pound of flank 'if it looked good.' Well, she picked up some of Nolan Ryan's USDA Choice flank and I have to admit, that is some good meat.)
As it was beautiful spring weather here along the Texas Gulf Coast, I cooked the flank outside.
I love carna asada/fajitas, but it is nice to not have the house smell like that for two days lol.
And, as I seem to be doing rather well lately, I nailed the doneness.
Now, I do like a sauce on my tacos al carbon and I really like those jalapeño-creme-type sauces you often get for dipping your chips in. So I went to go find one and decided to use Chili Pepper Madness' one. It is exceptionally good and stupidly simple:
Take 12 oz of jalapeños (about six), five smashed garlic cloves, and 4 oz of a red onion and put into a pot.
Pour enough water over it to cover and get it boiling, then simmer for about fifteen minutes until the jalapeños soften. Now, absolutely, I thought this was a bit odd, but I decided to do the recipe the way he did it for the first time. Next time I will experiment with smoking or charring the peppers, onion, and garlic to soften them.
Once they are softened, drain and put in a food processor with about a tsp of salt. Pulse to chop up. Then turn on and drizzle in 1/2 cup of neutral oil until fully emulsified.
It's delightfully rich and has a perfect amount of heat. And it matches up with any green sauce at a Tex-Mex restaurant. Here's his recipe: https://www.chilipeppermadness.com/r...alapeno-sauce/
Okay, back to the tacos al carbon.....after wrapping up three tortillas, I spread some of this sauce on them and served with black beans. Incredibly good, fast, and very straightforward and simple.
(And yes, these technically are not true tacos al carbon, given that 'al carbon' means 'over charcoal' and I cooked them in cast iron, but at most Tex-Mex places the al carbon almost signifies more the rolled flour tortillas with just meat.)
Comment
Comment