I’d be there if I could....
What did I cook this weekend.....
- Thread starter Melana
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almost my dinner. Corn, lobster and ribeye. Smoked tomatillo salsa.
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Oh geez Merry that looks AWESOME!! Drooling!
I had bought an extra lobster yesterday, so lobster slider today for lunch. Happy Labor Day.
Awesome mushroom!!
Did the bacon wrapped poblano meatloaf again Sunday. Also got a new slicer knife and was able to cut remarkably thin slices of the meatloaf and still keep the bacon intact around the edges 
lol Can't wait to cut brisket with this knife!
lol Can't wait to cut brisket with this knife!
Man, that looks good.Did the bacon wrapped poblano meatloaf again Sunday. Also got a new slicer knife and was able to cut remarkably thin slices of the meatloaf and still keep the bacon intact around the edges
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user 211287
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Dong po style pork belly. This is more of a blend of a couple styles. Due to the addition of 5 Spice and garlic.
Pork lightly seared skin side down and blanched about 10min. Tiny bit of sugar on the skin side while i re-prep the pan.
Green onions and slices of ginger down first
Pork on top. Skin side down again. Topped with some raw sugar.
About 1.5cups of braising liquid 50/50 Chinese cooking wine, mirin, light and dark soy sauce. Garlic, 5 Spice, about half of a dried chile pepper and a couple cups of water. If will simmer like this for 90min then the meat gets turned.
When the meat is tender i let it cool in the liquid. Once cool its removed along with the pieces of ginger/onions. The braising liquid can now be reduced/thickened. Some people like to thicken the sauce and save it for steamed pork belly slices. Authentic Dongpo rou would be finished in a steamer after the simmer in a clay pot.
To achieve the deep red color you would cube the blanch and browned pork and carefully melt some sugar in a little oil. Then add the pork cubes and cover them in the hot melted sugar. Then add your braising liquid. That would be called Hong Shao Rou.
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
Pork lightly seared skin side down and blanched about 10min. Tiny bit of sugar on the skin side while i re-prep the pan.
Green onions and slices of ginger down first
Pork on top. Skin side down again. Topped with some raw sugar.
About 1.5cups of braising liquid 50/50 Chinese cooking wine, mirin, light and dark soy sauce. Garlic, 5 Spice, about half of a dried chile pepper and a couple cups of water. If will simmer like this for 90min then the meat gets turned.
When the meat is tender i let it cool in the liquid. Once cool its removed along with the pieces of ginger/onions. The braising liquid can now be reduced/thickened. Some people like to thicken the sauce and save it for steamed pork belly slices. Authentic Dongpo rou would be finished in a steamer after the simmer in a clay pot.
To achieve the deep red color you would cube the blanch and browned pork and carefully melt some sugar in a little oil. Then add the pork cubes and cover them in the hot melted sugar. Then add your braising liquid. That would be called Hong Shao Rou.
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
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TwistedGray
El Jefe Brewing Company
user 211287
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I love it with kimchi but i will eat it anyway its plated. Thats a scallion pancake and LaoGanMa on the side.. IMO it goes very well with pickled and/or steamed veggies too. Anything a little bitter to offset the sweet. The steamed version ive had at a local place was steamed on top of fermented napa. Basically kimchi minus the pepper flakes. Excellent with just some Chinese stirfried cabbage as well.
Just simply amazing. Mouth watering. Just awesome!Dong po style pork belly. This is more of a blend of a couple styles. Due to the addition of 5 Spice and garlic.
Pork lightly seared skin side down and blanched about 10min. Tiny bit of sugar on the skin side while i re-prep the pan.
Green onions and slices of ginger down first
Pork on top. Skin side down again. Topped with some raw sugar.
About 1.5cups of braising liquid 50/50 Chinese cooking wine, mirin, light and dark soy sauce. Garlic, 5 Spice, about half of a dried chile pepper and a couple cups of water. If will simmer like this for 90min then the meat gets turned.
When the meat is tender i let it cool in the liquid. Once cool its removed along with the pieces of ginger/onions. The braising liquid can now be reduced/thickened. Some people like to thicken the sauce and save it for steamed pork belly slices. Authentic Dongpo rou would be finished in a steamer after the simmer in a clay pot.
To achieve the deep red color you would cube the blanch and browned pork and carefully melt some sugar in a little oil. Then add the pork cubes and cover them in the hot melted sugar. Then add your braising liquid. That would be called Hong Shao Rou.
https://thewoksoflife.com/shanghai-style-braised-pork-belly/
I'm gonna have to have a bigger paddle board for my doodle
TwistedGray
El Jefe Brewing Company
Impossible burgers, without the buns (with In-n-out sauce), and smoked s'mores
user 211287
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Thanks, it was one of my absolute favorite authentic dishes. Its just really expensive at the better restaurants. So i had to learn to make it. I order it by name when i go and they sort of freakout a little. They usually ask if i can read/speak Mandarin because that is not how its labeled in English. It really blows their mind when i scarf down a hot bowl of Sichuan noodle soup like its nothing. Their expressions are priceless.
The recipe that still alludes me is Hot Braised like you get at Chinese takeout in the USA. Virtually every single place from dives to upper end places offers it.
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The board I'm on is rated for 450 (maybe 500). Wifes board is only rated to 250 (or 300). Not sure how big your full-size doodles are, but my doodle-mutts are definitely travel-ready. Combined weight is only 23lbs.I'm gonna have to have a bigger paddle board for my doodle
The doodle in my avatar is 90 lbs, so would probably work on your board
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Simmering away...
Mole amarillo with chicken, potatoes, and beans.
When people think of mole, they probably think of a dark sauce with tons of ingredients, including chocolate.
But there are many other Oaxacan moles....this one is guajillo chiles, all spice, cumin, mexican cinnamon, mexican oregano, onion, garlic, chicken broth, fire roasted tomatoes, and masa.
Mole amarillo with chicken, potatoes, and beans.
When people think of mole, they probably think of a dark sauce with tons of ingredients, including chocolate.
But there are many other Oaxacan moles....this one is guajillo chiles, all spice, cumin, mexican cinnamon, mexican oregano, onion, garlic, chicken broth, fire roasted tomatoes, and masa.
That's close to the one I make (no cinnamon) and more chill variety, depending on availability.
No exaggeration, I've probably tried mole at over 100 Mexican restaurants and there are 2 restaurants where I will order mole. If I'm unfamiliar or it doesn't say on the menu, I'll ask if they use chocolate.
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I grew Chilhuacle (chee wah lee) ***** and rojo peppers this year just for Oaxacan based dishes.
The finished powder is delicious.
The finished powder is delicious.
Centaurus International
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lamb stew
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Soondubu jjiggae aka soft tofu stew. It seems im always out of tofu when i make kimchi stew but i use extra firm tofu when i do.
TwistedGray
El Jefe Brewing Company
Banana and caramelized pineapple loaf (hard pressed to call it a bread)
Living in Texas you would think I would have access to all the great Mole recipes, but the best place I have ever had Mole was in Salt Lake City at a place named the Red Iguana! They have at least 6 Moles (but I remember them having like 9) and they will bring out a taster plate with a little bit of each to try before you buy
Just an awesome place. I hope they are doing well.
That just looks awesome!
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Living in Texas you would think I would have access to all the great Mole recipes, but the best place I have ever had Mole was in Salt Lake City at a place named the Red Iguana! They have at least 6 Moles (but I remember them having like 9) and they will bring out a taster plate with a little bit of each to try before you buy
I was inspired by seeing them on Triple D.
TwistedGray
El Jefe Brewing Company
Sticky, ewwy gooey, but borderline too sweet (lots of pineapple). I was thinking of balling up some (golf ball size or so) and frying them up if they'll hold shape which it seems like they should. Maybe I'll try it later today : )
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Sliders!
Hunks of chuck roast simmered all afternoon in citrus IPA, orange juice, soy sauce, garlic, smoked paprika, Mexican oregano, cumin, brown sugar, and chipotle. Shredded, and topped with red onion, lime, and monterey jack cheese - in Hawaiian rolls.
https://sierranevada.com/blog/hazy-little-thing-ipa-beef-sliders/
Hunks of chuck roast simmered all afternoon in citrus IPA, orange juice, soy sauce, garlic, smoked paprika, Mexican oregano, cumin, brown sugar, and chipotle. Shredded, and topped with red onion, lime, and monterey jack cheese - in Hawaiian rolls.
https://sierranevada.com/blog/hazy-little-thing-ipa-beef-sliders/
