Recent content by Temptd2

I have two chuck roasts nestled tightly in my 6 quart oval enameled cast iron Dutch oven, with quartered turnips, green onion segments, confit'd garlic, a beer, and homemade chicken stock. Boy it smells good. Dinner for several nights! One of the few things I'll eat several days in a row.

I did a broiled salmon with miso/maple/soy marinade last week. It was pretty good. Needs a little tweakage next time because I felt the flavors could be stronger but overall I gave is a B.

The sauce is delicious! We took a shortcut today because it's been raining so no outdoor pepper roasting - instead, I made scrambled eggs with diced Ortega chiles and grated Colby cheese and that sauce on top. Easy to make when you start with chile powder! Homemade chicken stock, garlic...

Mmmmm @AzOr that soup looks great! Thanks for the link. I have two poblanos to roast and then I'm gonna make a red chile sauce and an omelette with said prepared chiles and colby cheddar rolled into the omelette and topped with that sauce. The chile powder is from El Potrero in Chimayó, New...

You gotta do what you gotta do, sometimes!

With a Bordeaux wine?? Isn't that some sort of sacrilege with all that wonderful Italian food? 😂 It looks wonderful!

Bourbon = Better Breakfast!

That looks great, Merry! I panfried/butter-basted two lovely Chilean sea bass filets last night and had some sauteed carrots in butter alongside but forgot to take a picture. Happens when I set a plate of food down on the table - instantly every other thought goes elsewhere! 😂

Oh how beautiful! That's one kind I haven't gotten to try yet. No mushrooms here in the desert....None I've seen anyway!

The bone is the best part and why I don't mind attending the grill when cooking a bone-in steak! :)

We add dry bay leaves for tannins, a couple decent-sized ones per quart seem to do the job. They're readily available and I always have some in my cupboard. As for reusing brine, I'll use maybe 1/4 cup of the current batch added to a new batch of brine. It does seem to kickstart it and as...

That looks wonderful!

KOTC blackened some poblanos this morning, sweated them out, then knocked off the skins and seeds. Later, or tomorrow, we'll make escabeche and pickle them with onions, garlic, and carrots. Good on almost everything!

That's no chore. That's what I call "enforced relaxation" around here! :ban: The other one is smoking meat. This time of year, we put on our bathing suits and start up the smoker. Since the weather here is running around 110-120* right now, nothing better than dunking in the pool and...

Mmmmm, 25 pounds of roasted Hatch chiles is enviable!! We've started seeing some here too. We currently have 6 big fat poblanos to roast which we'll then do in escabeche. Good stuff.