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Last edited by JCBBQ; April 19, 2023, 04:32 PM.-
I've done Peruvian chicken with just thighs many times and it's my preferred way now. You should give STCG's Peruvian marinade a try if you haven't already. I like it better than Kenji's. -
SheilaAnn Sam The Cooking Guy on Youtube. Here's the link https://www.thecookingguy.com/cookbo...en?rq=peruvian
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Hey this pork belly stuff is pretty good.Attached FilesComment
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You guessed it, fish again!
last night was Trigger fish, tonight Salmon, had to throw back the Snapper 😢Attached FilesComment
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I have no idea what to do for dinner tonight....
Oh hello....don't mind if I do. (I only bought three of them! Maybe more tomorrow.....)
Generous amount of blackened seasoning....
Getting happy in the hot pan....very happy....
This is the way tuna should look.....
YUM!
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Meh, just some instant noodles.
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Harvested some beautiful bok choy this evening. Stir-fried with mushrooms with pan seared coho salmon with castelveltrano olive salsa Verde.
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I’ve been super slacking due to being crazy busy with everything. I have cooked a few times here and there in between all the craziness of life. Here’s a few things. Hoping I can get to the smoker soon. I even threw country ribs in the instant pot <gasp> and finished in oven since I didn’t have time. Forgot a photo of those.
fettuccine Alfredo with sautéed shrimp
Philly cheesesteak.
Beef and broccoli and rice
This is that unstuffed egg roll or egg roll in a bowl stuff and fried cabbage with bacon
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Michael_in_TX and DTro are to thank for this wonderful cook! Mongolian Beef over cauliflower rice
I’ve cooked a few variations of Mongolian Beef, and this is the best I’ve tried! I didn’t go quite as heavy on the cornstarch for the frying but next time I’ll do more to get that texture. But thank you both for cooking this up and sharing with us! Our fellow WokHeads should give this recipe a try!
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One of my absolute favorite cuisines is Cajun style cooking. I’d say it’s neck and neck with BBQ for me. I don’t cook it often enough though. Well tonight I decided I was ready for some good old Crawfish Etouffe, and no one does it better than the late great chef, Paul Prudhomme. If you don’t have his cookbook, Paul Prudhomme’s Louisiana Kitchen, it’s a must have if you like Cajun/Creole cuisine. Here’s the results of me following his recipe to the T, it turned out as the best etouffe I’ve had, including from restaurants.
STARTING WITH THE ROUX
ADDED THE CAJUN TRINITY FOR THE COOL DOWN
ADDED THE FISH STOCK
Dem Crawfish Got’s To Cook In Butter Cher
Laissez Les Bons Temps Roulette!
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Pulled Beef Sandwich!!!
Picked up a chuck roast from my local butcher and seasoned while the Grilla Grills Silverbac came up to 275°F. Smoked for about 2 hrs before hitting the stall around 160ish. Increased the temp to 325°F and placed in a Dutch oven with beef stock, red wine, butter and a little garlic then braised for around 2 hrs before pulling. So incredibly tender and ABSOLUTELY DELICIOUS!
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I need to do pulled beef....have not done it in a very long time. -
Clawbear57 This one I had cut only for 2 lbs. It was just going to be me eating on it so it was a perfect size. Still had leftovers that I threw in the freezer.
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Last night was a bachelor night while Stacy was out with her girlfriends. Cooked pork chops and baked potato for dinner! Used KC Royale by Henrik and Rudy’s for the sauce.
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