I was busy this weekend prepping all sorts of stuff that I was running out of. I started on Friday by making a big batch of meatballs for the freezer.
Then I made a few lbs of bulk italian sausage.
Next up was chicken stock. I ran out of this and actually had to go BUY stock. Oh the horror! I made enough for two quarts and a gallon bag of ice cubes.
Lastly I rendered a bunch of suet into tallow. This is the first time I molded these into cubes but it just seemed to make sense.
In a skillet, get a diced small white onion, a minced clove of garlic, two diced roma tomatoes, and two finely chopped seranos softening.
To that add a teaspoon of salt, the juice of half a lime, as much Mexican hot sauce as you'd like (I used Valentina's Hot), and.....the unusual ingredient: about a tablespoon of ketchup. (Yes, yes, I was absolutely skeptical as well and I almost left it out; don't!)
Mix well and to that add about 1/2 pound of shrimp cut up into 1/2" pieces.
Cook for about three minutes or until the shrimp are mostly done (they will continue to cook in the next step). The mixture should also thicken up a bit, too.
Pour mixture into a bowl and clean out your skillet. Return to the heat, add a bit of oil (not too much as I did), and place two corn tortillas in the skillet.
On one half of each tortilla, place some shredded Mexican melting cheese (I used Oaxaca) and on the other half, the shrimp mixture. Don't put too much of either, especially if you are like me and tend to overfill your tacos.
Using a spatula, fold over each tortilla and press down. Cook for about a minute or so on each side. You want them a bit crispy and for the cheese to really melt. Bonus points if you get that 'frico' fried cheese in there, too.
Place on a plate and garnish with cilantro. Repeat for as many tacos as you want.
I have been craving some cheesy-shrimp thing for a while now and this hit the spot! Incredibly good and the little bit of ketchup does add something. You definitely want to keep to less than a tablespoon. Less is more here; this isn't an Italian dish.
I think I did a decent job of cutting Rick's recipe in half (his is for fifteen tacos). I had a lot of filling leftover, which I certainly will be re-heating for lunch tomorrow. What struck me is that the filling actually would make a good seafood stew!
The other thing I need to adjust is that I had way too much oil for the tortillas. I probably should have just used cooking spray. My tortillas got a bit soggy.
And if you can source authentic Oaxacan cheese, go for it. (Being in Texas, our HEB stores carry some that is made in Mexico.) It is basically Mexican mozzarella and has that same delicious "cheese pull."
I did this again for lunch and the secret is to just cook cooking spray in the skillet for the tortillas. The cheese melts and the tortillas get crispy and not sogged with oil!
Roasted garlic. Not sure why I don't do this more often. So easy!
Find a large head of garlic (I like the ones I get at my local HEB from Mexico), place it on a square of aluminum foil, and drizzle with a tsp of oil.
Bring each of the corners up to themselves and crunch/crimp everything together. Roast at 400 F for 45 minutes. Your house will smell amazing. Once done, let cool for about 15 minutes.
Slice the head of garlic crosswise into two roughly enough halves.
Squeeze out the cloves into a waiting container and/or on pieces of waiting toasted bread.
My $155 prime rib roast I bought for $36 with coupons from Safeway.
Turned out pretty good. Texture 9/10, taste 10/10, aroma 8/10, appearance 7/10; IMHO
This a 3 bone-in rib roast. 3 bones to gnaw on.
Seasoned with Traeger Prime Rub, Start in the Traeger at 500*F for 30 mins to crisp up the bark. Then lowered the temp to 300*F and continued cooking to 135/138 degrees internal. Followed by 20 min. rest.
bbqLuv Cool. My Grill Chimp will do fine up to about 450 F, but it struggles to be steady any higher than that, even on PID mode (the mode designed to keep steady temps rather than swinging to generate more smoke).
Breakfast burritos this morning on the ‘Stone.
Pictured: bacon, sausage, potatoes O’Brien.
Not pictured: eggs (which cook in 2.5 seconds on the griddle…so nice), tortillas, cheese, pico de gallo.
Had a whole 9lb pork belly slab from Costco in the reefer and needed to clear some space, so is cubed it up. Added some Meat Church rub then smoked them with a small chunk cherry wood under Jelious Devil Lump in the S6 Weber Summit Kamado. Sprizted them after the first hour with ACV, then at 165 internal I pulled them off the grill and divided them into two aluminum trays with unsalted Kerrygold Butter, a drizzle of honey, and a tad more Meat Church Holy Gospel rub. Covered them up with foil and took it up to 195, then i unwrapped them and added a tad of Candy Jalapeno BBQ sauce cut with apple juice and threw them back on the Weber uncovered just to tack up untill pillowy soft.Gave away both trays to my neighbors but sampled a few peices to make sure they were ok.
Tried this new method for baking Baguettes today and by far the best I have made yet. Perfect flexible crust, these would be perfect for a roast port sandwich with tons of juice. Made them for the Onion Soup that I made today for dinner tonight. I did the third method in his video, easy but it takes time.
This is technically a “Show us what you’re *planning* to cook” post so I think it fits here.
Picked up this choice rib roast yesterday at Costco. Dug through their supply and found this one…and no one can convince me it’s not prime marbling! It’s now dry brining for Xmas dinner tomorrow.
And this is flap meat dry brining for Xmas Eve dinner tonight. Carne asada and tamales…our traditional Xmas Eve dinner!
Last edited by Santamarina; December 24, 2024, 08:35 PM.
That happens sometimes, it shows for the poster but not anyone else. What I’ve found that works, delete the pics on your end and then re-insert them. 🙂
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