Homemade sourdough flour tortillas, guac,… Taco Wednesday is a thing too.
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Richard Chrz - A little facetious although for the life of me I cannot roll out round flour tortillas. Obviously doesn't impact taste which I'm happy with but always get jealous at nice round ones. If i even get to an amoeba shape I'm happy!
I've been using lard on my flour tortillas (both sourdough and plain) and haven't even tried butter but curious your view on butter vs. lardLast edited by shify; May 16, 2024, 08:31 AM. -
Mine are cooking away. Double decker taco night here.
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This could go in the Show Me Your Leftovers post too. Took some smoked ribs out of the freezer last night without giving it much thought as to what I was going to do. Didn’t feel like eating just plain ribs so decided to make a bbq rib fried rice.
Pretty straightforward fried rice recipe. The smoke from the ribs really permeated the fried rice in a good way. Definitely on my future make list.
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Beef with Broccoli from The Wok. Been a minute since I’ve made this, but tonight I cooked it up on the Blackstone. Was nice to be able to cook everything at once! I need to learn the heat for this type of cook on the griddle better, It turned out great, but the sauce is what was the challenge. I think that is where I should have used the cooler side so it didn’t evaporate or caramelize so quick. The nice thing though, such a simple clean up with a little water and the scraper.
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Found a local seafood market here in Freeport Florida and grilled some fresh shrimp then finished them with the fresh made crab cakes sautéing in garlic butter. Was so delicious!!Attached FilesComment
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Reverse Seared Tri Tip with Chimichurri Sauce!
Seasoned the Tri Tip about an hour before getting it on the grill, letting it come up to room temperature. Cooked indirect at 250°F until reaching 115°F IT. Moved direct and seared a couple of minutes on each side. Once it hit between 127°F - 130°F IT, pulled and rested a few minutes while whipping up a Chimichurri sauce.…an absolute DELICIOUS bite!Attached FilesComment
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Tacos, tacos, tacos. Building tacos.
tl/dr; this was one hell of a pair of tacos.
Starting with a pair of wheat tortillas, spread some avocado paste.
Then some chicken with sautéed onion and serranos in adobo. I used some leftover Sam’s Club rotisserie chicken, and BtB adobo paste, I wasn’t going to make a batch of adobo for this.
Add some pickled red onion! I LOVE pickled red onion.
Add some habanero salsa,
Add some tomatillo salsa,
some cotija cheese,
some greenery: lettuce and cilantro,
Then serve with some sour cream and sides of rice and refrieds, both with red salsa and the rest of the cotija! PEDIDO!
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Cooking on the PKGO twice in 1 month?!?! The world's gonna end!
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Tacos Gringos. Ground Chuck seasoned with my taco seasoning, diced yellow onion, and crushed garlic, refried pintos with salt, pepper, cumin, chipotle, Mexican oregano, and sour cream. Construction is spread beans on tortilla and use to glue it to hard taco shell, deposit beef payload (giggle), add diced iceberg, then cheese; finally top it off with Buc-ee's Taco Reaper HOT Sauce.Attached FilesComment
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What's in your taco seasoning Richard Chrz mine in ancho, chipotle, pasijillo, paprika, cumin, coriander, salt, pepper garlic, corn starch, crushed red pepper. -
texastweeter my basic is chili powder. Chipotle powder, cumin, paprika, Diamond Crystal fine kosher, granulated onion, and garlic powder. Occasionally I will add in some Aleppo powder, that is if I don’t make guac, if I make guac the Aleppo goes in the guac. -
Taking the Aleppo pepper in the guacamole idea!! Mine usually only has salt pepper, minced red onion, microphone garlic, minced jalapeño, cilantro, and lime juice.
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Another winner from Kenji in the pressure cooker. Served Pain de Campagne and rice with Kenji's 30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo. My goodness, this one is a keeper. The kids chowed down on this like there was no tomorrow. That Pain de Campagne is probably going to end up being our everyday bread as well.
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Not much to look at…but cooked my first omelette on the griddle tonight for a solo dinner…or should I say tacos de omelette with the tortillas in there
fun making a big but thin omelette when you have all that surface area to cook!
even with the outside being a tad overcooked, the inside was great, as I loaded it with cooked onions, green chile and white cheddar. I’ll have to be quicker with the ingredients next time so I can fold up before it starts to brown. I’m hoping I can still get a bit of mix with the egg, as I don’t care for an omelette that is cooked and then mixings add in right at the end.
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Pizza night again to use up the rest of the mozzarella. This one was a classic pepperoni Sicilian pie. Made dough last night and then let proof in pan for about 3 hours before topping and baking.
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Tonight was another first for me--I cooked duck! Pan seared duck breast with crispy prosciutto, fried sage, and peaches on a bed of Parmesan cheese grits served with roasted asparagus in a lemon tahini dressing. The tartness of the peaches was a nice counterpoint to the richness of the duck and the lemony dressing on the asparagus acted like a palate cleanser throughout the meal. Normally I don't have criticism of Serious Eats recipes, but in this case I have a couple of notes. I think the prosciutto was too salty an addition and that the sage would have been better raw or just barely cooked. Overall I was really pleased with the way things turned out, though.
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Last Night's Baked Italian Ground Beef, Ground Pork, Italian Sausage. Mushroom and Spinach Casserole. It was sort of a week night use what you got kind of thing...I did mix in some Béchamel with Parmesan Reggiano because I didn't have Ricotta. (Pronounced Ríggot).
Anyway, I got real lucky for a weeknight meal with plenty to share.
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