What did I cook this weekend.....

[TwistedGray]

I'll try to remember to take a picture of the next one I dig into! The good stuff in there - chicken thigh meat, peas and carrots from a frozen bag, pearl onions from a frozen bag, fresh broccoli and cauliflower florets (cut very small), celery which was sauteed in butter, seasonings.

I'm curious what the consistency looked like? We're trying to replicate a dish my wife grew up on in Mexico, and it's a chicken pot pie. It's nothing that I've ever had before, and it's only available at this one place...some secret recipe b.s..

I thought about joining one of those CSAs but never did it. Figured I'd rather spend the money getting exactly what I wanted - and had the time to do so. I can see where for a busy person/family, it might make sense to get fresh stuff delivered directly to your door - but if you get a lot of stuff you don't like, as your neighbors seem to do (to your lucky benefit, LOL!) then I'm not sure how it would work for me. Cool idea though.

They still have to pick it up, but I think the interest is that the seafood they get is all locally sourced and done so sustainably. It would be similar to going to the docks and buying it directly from the fishermen/women. This particular one (Real Good Fish) has pick up locations though so you don't have to deal with the drunken sailors.

 

[paulthenurse]

So we’re back from vacation one day and it’s dumped 8 inches of snow so far and still snowing. This is BS. Today is my regular day off (4x10 hour days) and so I’m making AZIPA inspired chili verde. Never made this before, should be interesting.

Trotters were practically free. The steaks cost $3.49 total.

 

[paulthenurse]

Never even touched a tomatillo before. This is interesting

 

[paulthenurse]

No Hatch chili’s at the store. OTOH, the store was near empty in anticipation of the storm. I read that you need hatch chili’s so I just cheated and used what I had.

Added a beer for liquid volume and put it on the smallest burner I have.

 

[bob1852]

How did I inspire you to make chili verde?!?

 

[paulthenurse]

Didn’t you post up a recipe a while ago? If not, you got credit for it in my (admittedly early Alzheimer’s) mind.

 

[paulthenurse]

Anything I need to do/change/add based on what you see so far? The trotters were my own inspiration, trotters make everything better.

 

[Temptd2]

I've got a pot of chile verde going too - in the Instant Pot though! And I love that Trader Joe's Hatch chile salsa.

I started with 3 pounds of pork cubes from a pork shoulder we cut up in anticipation of making sausage. I saw that the vacuum seal had failed on the bag so figured I'd best get to fixing something. Put all the frozen cubes into the IP with a 12 ounce beer, a chopped onion, about 8 cloves of chopped garlic, plenty of oregano, epazote, cumin; and let that cook on High pressure for 30 minutes. Opened it up and set to Saute and just let it simmer off about half the liquid, then added a can of Hatch green enchilada sauce, a BIG jar of Hatch chile salsa (not TJ's but another brand that was all chiles, no tomatillos) and another jar of green salsa that was predominately tomatillos with a little jalapeno thrown in for good measure and a large can of diced green chiles. Yeah, it was pretty much all a "cheat" as I didn't want to start from scratch today. Let it cook another 10 minutes on High, let the pressure drop, and added a slurry of masa harina and water to thicken it up just a tad. Now it's sitting on Warm with the glass lid on, which keeps it at about 166*, til dinnertime. Might get real industrious and go make some corn tortillas though!

 

[JonM]

THIS was damn good. SWMBO said she’d like me to make it again, which is a sure sign it was a hit. I used a mix of shiitake, oyster and cremini mushrooms, which was one of the best parts. SWMBO suggested adding even more next time.

https://www.nerdswithknives.com/one-pan-chicken-mushroom-orzo/

This was also very good.

http://www.eatwell101.com/bacon-egg-spinach-fried-rice

 

[benjamincarm]

I came here for the beer talk, but this might end up my favorite thread!

I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]

 

[paulthenurse]

I didn’t take a pic last night but here are some of the leftovers for today’s lunch. Turned out great.

 

[bob1852]

Didn’t you post up a recipe a while ago? If not, you got credit for it in my (admittedly early Alzheimer’s) mind.

Nope...

Chile Colorado, maybe....

Haven't made Chile Verde in ages....did pick up some powdered poblano tho'...

 

[bob1852]

I came here for the beer talk, but this might end up my favorite thread!

I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]

There's a whole thread for pizza, too!

 

[user 211287]

Mild curry with chicken thighs and Yukon Golds. Coconut milk based and very heavy on the shallots.

A little extra Aleppo pepper powda, scallions and shado beni (culantro) on mine.

 

[schematix]

146F sous vide eggs on Kerrygold soaked English muffins with triple thick (2.5oz/slice) Neuskes applewood smoked bacon.

It you think you like bacon this stuff may change your world.

 

[flars]

146F sous vide eggs on Kerrygold soaked English muffins with triple thick (2.5oz/slice) Neuskes applewood smoked bacon.

It you think you like bacon this stuff may change your world.

View attachment 561431

Nueske's bacon is Good.

 

[flars]

A very simple meal for this Friday. Pan fried tilapia fillets, raw fried potatoes, and green beans. Salads not pictured.

 

[Hoppy2bmerry]

Salmon, green beans, baby potatoes browned in duck fat.

 

[flars]

Salmon, green beans, baby potatoes browned in duck fat.

I have only grilled salmon once. By some luck it was edible. I need pictures to revive my interest in different salmon preparations.

 

[bob1852]

I have only grilled salmon once. By some luck it was edible. I need pictures to revive my interest in different salmon preparations.

Do you sous vide?

My favorite way to salmon is a quick brine, then sous vide with olive oil and dill at 122* for 30 minutes. Then a quick sear to crisp up the skin.

 

[flars]

Do you sous vide?

My favorite way to salmon is a quick brine, then sous vide with olive oil and dill at 122* for 30 minutes. Then a quick sear to crisp up the skin.

Not now but maybe soon. I think I would first prep a steak for reverse searing. Salmon would be next.

 

[LakesideBrewing]

I came here for the beer talk, but this might end up my favorite thread!

Same here! It's the first thread I check when I'm here!

 

[applescrap]

I came here for the beer talk, but this might end up my favorite thread!

I got some fresh pizza dough and gonna throw a few on the BGE this afternoon. Will by my first try at starting with raw dough. What could go wrong [emoji51]

Then you are going to love the pizza thread. Check it out. Edit i see az_ipa beat me to it.

Just pku here. Have really been enjoying the dishes and that chilli verde looked amazing paul. That curry looks super tasty evilgrin and I have enjoyed the cooking hoppy.

 

[Hoppy2bmerry]

This is a farmed salmon... (I know, not the best for the environment, or health) it is fatty and hard to over cook. When I have coho or wild sockeye I like to poach it with wine, garlic and/or some lemon and dill. Poaching at a simmer, keeps the filet tender and moist. Sous vide would ensure it stays tender and moist as well.

 

[Hoppy2bmerry]

Havana ooo na Na
Homemade black bean soup, and Cuban samich using roast Pork leftovers.

 

[Temptd2]

We had the leftover homemade chicken/pasta soup, and I made "square pan salt & pepper biscuits" - biscuit dough pressed into a baking pan, melted butter poured on top, scored into 9 squares, sprinkled with freshly-ground Hawaiian sea salt and black pepper. They were soooo tender and good!

 

[brhenrio]

Penne with mushroom sauce.
Sauted mushrooms, deglazed with chardonnay, added garlic and pepper and simmered and then added cream and cheese.

 

[TwistedGray]

Really bad pizza ... Used a bit overripe anchovies (ewwwww). Looked good though!

 

[paulthenurse]

I don’t know how to tell when anchovies are ripe, never mind overripe. Can gets rusty?

 

[Staestc]

Does not appear I ever posted this. Pastrami smoked about 9 hours Saturday!