Been cold (for us, low high 40's - 50's) and rainy. Been busy taking care of health stuff for both Sally and myself. So I've not cooked in a while.
Made some beef barley soup in the slow cooker. bad comp and plating but So good and hearty.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
Smash burger with Meatheads Red Meat Rub, bacon, provolone cooked. Then onion and pepperocini. On a home baked kaiser. McCains Crinkle Fries. Done on rhe indoor griddle. And Ninja oven, fries .
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Made something that was both new to cook and eat tonight. I’ve been on a Woks of Life kick it seems, and this is another recipe from them.
It was really good, but something was off with how mine turned out compared to theres. Their sauce is a much deeper red, which is coming from the chile oil. My oil was nowhere near the red that they seem to be getting. So, for next time, I added my birria chile oil (which is different in flavor profile but oh well) to the remaining chile oil from this recipe. But otherwise, we really enjoyed this - the five spice really stood out in both the sauce and the ground pork. And the overall flavor from the tahini was great, but overall my dish needed more chile flavor. So, we will see how the next go turns out, but I’ll definitely make this again. And, one thing to mention, I did not use sui mui ya cai, which is a pickled veg. I think that has some red, but nothing that would add color to the sauce the way it’s cooked.
And for comparison - which there is none because this is an absolutely horrible plating photo - recipe has you stack the ingredients and mix. I should have taken the photo prior to mixing
and the beautiful Woks of Life photo of Dan Dan noodles - giving credit to them - taken from their website/recipe.
I'm a big fan of Woks of Life. Their recipe for Szechuan chili oil that probably get that red color you're looking for. I make it by the quart because it goes so well in so many recipes.
I had this again last night, or at least the last of the leftovers. I took the chile oil I had leftover and added to my birria oil - and this is what I was expecting out of the dish! The birria oil is slightly different of course, but the redness was there adn it also balanced the tahini so much better! It was much better the second time!
Okay 3 1/2 days of solid rain and friggin' cold has kept me from my baby. Needless to say as we Texans are so found of repeating, if you can't stand the Texas weather, wait, it will change! So today the week ends with warmer and sunnier and out comes the grill. Fired up some post oak splits to get a nice coal bed and slapped on a 3 finger thick, 4# Porterhouse that salt brined for 24 hours and spent 3 hours in a sous vide bath. Got a nice char going after which I cooked off some colossal tiger shrimps to go with it.....
Of course man does not live by meat alone (wanna bet?) so I whipped up some risotto cooked with leek, pear and Reggiano to accompany it. Heaven on a plate right there, this one was, well just plain stupid good !!!!
SheilaAnn A riff is probably the best way to describe the risotto. Used leeks (and shallots) in lieu of onion initially for a bit of a flavor profile change and finished with adding the pulp from a grated Bartlett pear. Gave the risotto a bit of a sweet back note, something I picked up from a Lydia Bastianich video.
DaveD , you're missing a culinary delight, not knowing about chili crisp. Lo Gan Ma is the OG, but I prefer Fly by Jing's Xtra Crisp or Momofuku's chili crisp because they have more crispies in them. Chili crisp will take Asian dumplings, or many Asian dishes up several notches. And many other dishes for that matter. I like it on my Smoked Blooming Bologna, for example.
mnavarre, brilliant move to put it into butter for seafood. Gotta give that a go. Thanks for the tip.
I made a batch of beef chilli the other day, my goal was not to make it too spicy so my wife would eat it. I found this recipe and I tried it and it turned out good. I added a few extra ingredients like a can of green chillies, corn chips, lime juice and some coco powder. The recipe uses chorizo sausage which I have never used in chilli before. I would make it again.
Nothing wrong with a good mild chili. Many folks prefer it, so that's a good recipe for company. Thank you for posting it for us. I bet your wife was happy that you made chili with her in mind.
It wasn't too sweet with those sweet peppers, the tomatoes, and the sugar in the commercial beans?
FWIW, I smoke chorizo sausages (from Fresh Market) and put them in my chili, but using ground chorizo like you did sounds good too.
Needed a hands off cook for today while I did other chores. Did the pastrami at 250 until 165 IT and then wrapped in paper bumped up my MAK to 300 until 201 IT then foil and rested in oven for an hour.
I honestly prefer going 225 the whole way no wrap but this guy looked a little leaner than most flats and I needed a quicker cook. Didn't toast bread because I sliced this during half time and wanted to get back up to the game. Still hit the spot
We've had ongoing gloom in this part of Minnesota during the past week. It seemed like a good day to make chicken wild rice soup for lunches this week.
My lovely bride made us a splendid comfort food meal today, chicken in a creamy mustard-based sauce from a recipe by Ina Garten. With jasmine rice, green beans, and an experiment making "caulilflower chips" (which I didn't much care for, tasted like fried parmesan to me, no cauli detected). Messy but good
If no cauliflower taste was detected in those chips, sign me up. To me cooked cauliflower tastes like it smells (shudder). I know I'm in the minority on that.
Can't go wrong with Ina. I like her version of Boeuf Bourguignon the best, for example, and her Pasta e Fagioli with a 16 Bean Mix is delicious too. Whenever I use one of her recipes, I'm reminded of the fact that she worked for the Nuclear Regulatory Commission in her youth. Not a scientist, though. Fun Fact Dept.
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