Show Us What You're Cooking! (SUWYC) - Volume 32, Winter 2023/2024

[UFLawdog]

Smoked and seared pork chops on my kettle using my SnS and grilled shishitos on my gas grill

[MsTwiggy]

Nice chops! Do you shishito as appetizer? And do you dip them in anything or just enjoy with salt? 🔥🔥🐿️

[SheilaAnn]

UFLawdog and MsTwiggy Have you ever tried making a batch of fries and tossing them with roasted shishitos? Kinda a game changer!

[UFLawdog]

MsTwiggy this time I used sesame oil, sea salt and Fly By Jing Zhong Sauce

[texastweeter]

Some dry aged ribeyes and chips after a long day at the ranch.

[texastweeter]

Troutman no, 60 days is my usual sweetspot. I think it is due to being select with so much less intramuscular marbeling. The fat I rendered off of the trim was just as good as that from Prime, however the steaks were "different" more tender than a normal select, but not as much as what you get from 60 days on prime. Same for flavor, but much bigger gap. Was it an improvement, yes, was it as big of an improvement as with prime; not even close.

[holehogg]

Steak looks great but I want the chip recipe ;-)

[Clawbear57]

Hungry yes hungry.

[mnavarre]

Pollo in Guajillo from the Bricia Lopez book Asada, which is fantastic and you should buy it. It's basically chicken marinated in a Guajillo and citrus adobo and then grilled, or in this case hung in Junior.

Ready to go in the fridge and get happy for a few hours.



Hooked.



Hung.



Done.



Damn. El Pollo Loco ain't got nothin' on this. Definitely a go to pollo recipe from now on, simply fantastic.

[Johnny Booth]

fzxdoc. Hopefully this saves you from another purchase. This is the same recipe. 👍

https://food52.com/recipes/89571-pollo-in-guajillo-from-asada-by-bricia-lopez

[fzxdoc]

Thanks, Johnny Booth ! You saved me some $$ plus I get to try this recipe. Yippee!

Kathryn

[Donw]

Well I tried this recipe tonight. Outstanding with great flavor. My wife who usually takes only a few bites out of a piece of chicken ate her entire piece.

[MsTwiggy]

Light mushroom alfredo. Sautéed shitake mushrooms in garlic butter and finished with sweet vermouth. Heavy cream, scant parmesan, salt, fresh nutmeg, and Italian parsley.

[hoovarmin]

Nutmeg is a nice touch!

[MsTwiggy]

hoovarmin thank you! 🔥🔥🐿️

[SheilaAnn]

Petite Denver from Porter Road. Won’t be purchasing it again unless I totally cooked it wrong. Hot sear in CI with SPOGOS. Garlic butter poached shrimp: delicious! Sautéed spinach, same as always, a fan fav, except lazy girl left the stems on. Baker undressed because fixins were on the table and the picture was taken before.

[DTro]

What was wrong with the petite?

[SheilaAnn]

DTro super chewy and not in a bavette or hangar steak way. It was a tough chew. It had nice flavor (thank you SPOGOS and CI sear).

[jfmorris]

It being a couple years since I cooked a Denver steak, and those being from a chuck roll I butchered myself (from Sam's Club), I had to search the web on how to best cook these. Seems most recommend a lower temp cook, with a finishing sear. I.e. reverse sear, or sous-vide for a few hours at 130ish, with a finishing sear.

Having had the Sam's ones I cut myself, I wouldn't pay a premium for them either, to any of the online retailers.

[JuergenQ]

Last night Chili & grilled celery root.

[Jfrosty27]

Pilsner Urquel is one of my favorite beers. I worked for a company headquartered in the Czech Republic for about 5 years 2010-14. Went over there several times a year and toured the brewery once. Drank the Urquel exclusively when over there. Pretty cool. Man those people can drink beer! 👍

[shify]

Detroit style pizza and wings for dinner.

Kids chose the wing flavor today - spicy xi’an style (cumin, sichuan peppercorns, crushed chiles). Baked in an oven and then tossed in a wok with the spice mix and some oil for about a minute or two.

[gboss]

Carne adovada for the first time. Was fantastic, will cook again.

[barelfly]

Carne adovada!!!!!!!!!! For the win!!!!!!!!

Although, in my opinion, the Serious Eats recipe is more Mexican vs New Mexican. New Mexican is much more simple, but still brings a punch in flavor! If you want a comparison, i’ve posted my grandmother’s recipe on here and happy to share.

But, regardless you cook looks excellent!!!!!

[fzxdoc]

The first thing I did was to compare this SE recipe to your grandma's, barelfly.

That's a bowl of deliciousness right there, gboss. Nice job.

Kathryn

[Spinaker]

Can you link the recipe that you posted. I would love to check that out! (I know I have looked at it several times) barelfly

[Skip]

Our local Meat Market sells Boneless Duroc Pork Chops so Sunday night dinner was a Sous Vide/CI Sear Chop with Rice Medley, Oven Air Fried Potatoes, and Broccoli Slaw. The Chop was definitely the star of the show! I should have taken a picture of it cut open..very tender and juicy.

[RichieB]

Brunch today. My daughter's homemade waffles, egg and ham steak. Drowned in butter and maple syrup.

[Troutman]

Yes please!

[barelfly]

What Troutman says!!!!!! Sign me up!

[Spinaker]

Beef

[barelfly]

Dang it! Texastweeter already said what I was going to say!

[Spinaker]

Too full ☠️

[Johnny Booth]

I can’t believe I ate the whole thing. 🫢

[Troutman]

Lots of early spring yard work going on at the Troutman abode while old man winter refuses to die for a lot of you. That said have not been doing a lot of cooking but got up Sunday morning and decided to slap together a 4 cheese lasagna. Had not done one in quite some time. Had a couple of pounds of homemade hot Italian fennel sausage along with the obligatory mix of cheeses so whipped this baby up. Fed five of us and everyone seemed satisfied. Have a couple of left over pieces for lunches this week...yum !!

[DTro]

Hunger cravings....need some of that!

[texastweeter]

Brother you put up a lot of good cooks, buy this might take the cake! I ACTUALLY started salivating when I saw that.

[jfmorris]

Well, this isn't what I was cooking TODAY, but I spent a few minutes with the deli slicer and trimmed 4 pounds or so of the brisket point pastrami I did on Friday, before making a sandwich for lunch...

The grain ran in crazy directions in the point, so I had to cut it in half with knife to get it short enough to run in the carriage for the slicer... even then the direction of the meat kept changing on me...



Anyway, I might get a few Sammies out of that!

My little $49 Woot special deli slicer (Bella) is a pain to clean though. Every time I use it, I am glad I don't use it every day!

[Troutman]

Note to self: Need to do pastrami, need to buy slicer

[jfmorris]

Troutman make another note to self: try PORKstrami. Cure a boston butt, then give it the pastrami treatment... Cook for pulling or slicing. You'll thank me! And its a lot cheaper than a brisket...

[Troutman]

jfmorris Done it on a pigsket, was delicious. Still mostly a beef man. Done about 4 different cuts of beef so far; brisket, big beef ribs, chuck and picanha

[SammyJ]

Nice day to grill some burgers, and the Nuke Delta is perfect

Son, the ruskies don't take a dump without a plan



I have been cooking for a LONG time, this Nuke Delta is an awesome grill!



Burgers



Plated



Thank for looking and for the grand prize

[texastweeter]

Baked mushroom eggrolls.

[hoovarmin]

Egg Rolls are Chinese tacos

[MsTwiggy]

Desperate times call for desperate measures 😉 You got this!! 🔥🔥🐿️