Thanks surfdog for the inspiration to make these. We don't fry very much so this was a real treat. Hey Panhead John did you get around to making these yet? I know you're too busy celebrating right now.
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A simple meal of comfort food for a cold night: my lovely bride and I split a huge honkin' baked tater loaded with butter, shredded cheese, SPG, and topped with smoked pulled pork from a recent butt cook and Rudy's Sause. Simple but effective
Obviously no steps were taken to pretty up this plate...!
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Smash burger on the Sizzle. A different approach at least for me. Typical as far as seasoning, bacon and cheese. Instead of a roll to be placed on, I used an english muffin. Put it in the Ninja oven about 6 minute before the tots were done. Each burger on a half a muffin with my spicy mayo prior to putting the burgers on the muffins. Pick up and eat. I had already eaten one before I decided to take the picture.
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Venison carnitas.Attached FilesComment
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Can you guess?
Yep, birria. Smoked that 3 lb. shoulder roast for ~1.5 hours, Seared off 2 lbs of neck bones, added the adobo and threw the whole mess back on the kettle for another three hours or so.
And we're done:
Ended up with 1.5 quarts of consommé and surprisingly little fat.
Gonna let this all chillax in the fridge overnight and tomorrow there shall be tacos.
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Cast Iron Cowboy Steak with Porcini Mushroom Butter
Dry brined a 3-inch thick cut Cowboy Ribeye overnight with kosher salt. Seasoned with a light dusting of “The Classic” All Purpose Rub followed by “Shiitake” Steak Rub. Let it come to room temp about an hour prior before hitting the grill. Preheated a cast iron skillet over direct heat, added a little avocado oil searing the steak on both sides for about 2-3 min per side, basting after flipping with butter, fresh rosemary, thyme, and crushed garlic before moving indirect. Covered and cooked at 350°F, pulling at an internal temp of around 130°F allowing for carryover. Rested for a few minutes with softened Porcini Mushroom compound butter and sliced. Absolutely DELICIOUS! 🥩 🍄🟫Attached FilesComment
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Pretty much what I did surfdog. Appreciate it! And thank you Clawbear57.
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So, last week when I made the mango datil sauce from Henrik's recipe (mango habanero), I had lots of sauce left over after we had shrimp tacos with it twice. After some thought, I decided to try something really stupid (channeling my inner Mosca to call it that) and use the rest of the sauce as a base for sloppy joes. That worked out remarkably well.
I browned some burger meat with onion, celery and garlic and then just poured in the sauce. This was meant to be, since it was the perfect amount of sauce.
It tasted really good on a toasted burger bun and with some slaw on the side.
And speaking of stupid, this photo of the plated food is horrible.
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A couple of recent cooks using my new Weber 26. Ribeye steaks and home made brats.Comment
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labbq. I enjoy making my own sausage. For the brats, I follow a recipe from 2 Guys and a Cooler. I grind pork butts which has the right amount of meat to fat. I mix the ground pork with the seasonings, milk powder, and heavy cream. I have a nice hand crank sausage stuffer and use hog casings. We like to vacuum seal them and freeze them for later.
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I was feeling salad….
CI seared…. I’m not firing up the grill out of respect for my neighbors to the north….Comment
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I finally got around to trying a recipe from the Paul Prudhomme's Louisiana Kitchen cookbook I've had for a couple months, Cajun Seafood Gumbo with Andouille Sausage. I followed this almost to the letter, even the stock and rice, except for the oysters which I substituted with more crab meat. A special shout-out to Panhead John for sharing his expertise and guidance to help a northern boy make his first ever batch of roux which proved to be most helpful.
Everything ready to go. The two measuring cups in the back were the stock. My batch on the left only made 1 quart so I had to add a little bit of store bought to get to 5.5 cups
My first roux. Not too bad if I do say.
In with the trinity
Andouille and stock are in and time for a simmer
Plated (bowled?)
Man this hit the spot. Not only was it delicious but it it provided some much-needed warmth on a really cold day. I'm really looking forward to seeing how the flavor develops overnight.Comment
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That roux looks better than any of my roux attempts! -
Thanks Michael_in_TX
I'm sure the secret is I did it way too low for the first time... I timed it at 1hr5m! As it was my first one I started off at 2.4/10 and after 35 min I could see this was not going as fast as I wanted so I bumped it to 2.6 for another 10-15 and that was still too slow. Up to 2.8 the rest of they way and then it felt like I was making good progress. I think for that burner 2.8 is the number. I'm debating a test run in the next couple days just to see how long it will take.
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Well, yesterday morning I mentioned that I would cook something for dinner, and that I had a pound or two of shrimp in the freezer and was thinking of doing a stir fry with it.... SWMBO said "you should fry it for me instead"....
So.... when dinner time rolled around, I boiled some corn and fried some shrimp in my dutch oven. I had nothing in the pantry but flour, no corn meal or panko, so it got a simple batter made with egg, oil, milk, flour, salt and pepper. And we were stuffed and unable to finish it all! SWMBO had hers with tartar sauce, I had mine with cocktail sauce, and everyone was happy.
First batch in the oil - I went 10-12 shrimp at a time, so as to not cool the oil too much.
Meanwhile, frozen corn on the cob getting simmered on a back burner...
Final results!
Sorry! No plating pictures. It was just corn and shrimp and little cups of sauce. I offered her a salad, that she declined...
Oh - I also made sourdough yesterday as well. Well, it was a weekend long project, made Saturday, fermented in the fridge until Monday morning, then baked in the early afternoon on Monday.
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Almost looks like a tempura batter -- light and flaky! -
Michael_in_TX yes it did come out like a tempura more than I expected. The shrimp were peeled and deveined, and had no tails, so it was pretty easy eating...
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OK as scheduled, Texas Red Chili done today Troutman thanks for sharing this. In the past, I made some tweaks. Not this time, did verbatim, I did opt out on the optional jalapeño and the results are as the best yet. A bit of 4 blend shredded cheese, my bread with a chilled white wine. I kicked up the heat and I'm not disappointed.
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