What did I cook this weekend.....

[CreamyGoodness]

Who has a good recipe for chicken thighs? I'm defrosting them now, so maybe not a slow cooker one.

Scale up or down depending on how many are eating (I know you have little guys but not sure if they are eating with you)

1 package chicken thighs
1 small onion, diced small
1 can mushrooms (pieces and stems)
@2 Tbsp all purpose flour
2 cups chicken stock (or 1 chicken bouillon cube in 2 cups boiling water). You might wind up using a bit less than this.
Pure olive oil or veggie oil for sauteeing
Kosher salt to taste
cracked black pepper to taste
Adobo powder to taste.

First step is to season your thighs (chicken thighs. I suppose you could season your own thighs if it makes you happy, just avoid contact between human thighs and the hot pan) with salt, pepper, and adobo. This is to taste but I like to be pretty liberal here. If you know me, I tend to be pretty liberal most places.

In a nonstick pan saute your thighs skin side down first (if skin on) on both sides until you have a nice brown. If you have skin on, the idea is to render out some of that nice chicken fat, so remember to use a little more oil if they are skinless. Remove from pan and deskin if they have it and add your onions. Sweat these down until they are soft and translucent before adding your flour to coat. Let the flour cook until it takes on a nice golden brown color before adding mushrooms, stock, and returning your thighs and any juices to the pan. Half-Cover and simmer, stirring occassionally, until the thighs are soft and are bathing in a thick brown gravy.

Serve atop rice with green beans or another green veggie as the side.

 

[BrewerBear]

@CreamyGoodness that sounds awesome. I would probably toss in some garlic as well.

 

[podz]

Cook? Who needs to cook when you can just put it all on ice?

50 oysters
Huge crab
Big lobster

and two bottles of

 

[geek_chaser]

Scale up or down depending on how many are eating (I know you have little guys but not sure if they are eating with you)

1 package chicken thighs
1 small onion, diced small
1 can mushrooms (pieces and stems)
@2 Tbsp all purpose flour
2 cups chicken stock (or 1 chicken bouillon cube in 2 cups boiling water). You might wind up using a bit less than this.
Pure olive oil or veggie oil for sauteeing
Kosher salt to taste
cracked black pepper to taste
Adobo powder to taste.

First step is to season your thighs (chicken thighs. I suppose you could season your own thighs if it makes you happy, just avoid contact between human thighs and the hot pan) with salt, pepper, and adobo. This is to taste but I like to be pretty liberal here. If you know me, I tend to be pretty liberal most places.

In a nonstick pan saute your thighs skin side down first (if skin on) on both sides until you have a nice brown. If you have skin on, the idea is to render out some of that nice chicken fat, so remember to use a little more oil if they are skinless. Remove from pan and deskin if they have it and add your onions. Sweat these down until they are soft and translucent before adding your flour to coat. Let the flour cook until it takes on a nice golden brown color before adding mushrooms, stock, and returning your thighs and any juices to the pan. Half-Cover and simmer, stirring occassionally, until the thighs are soft and are bathing in a thick brown gravy.

Serve atop rice with green beans or another green veggie as the side.

Awesome!

 

[geek_chaser]

Cook? Who needs to cook when you can just put it all on ice?

50 oysters
Huge crab
Big lobster

and two bottles of

If the kids didn't have to eat, I would survive off cheese and beer. Lol

 

[BUCKNUTS]

Cook? Who needs to cook when you can just put it all on ice?



50 oysters

Huge crab

Big lobster



and two bottles of

That does sound great.

 

[Melana]

Dates and Bleu Cheese are both on my "Only eat in a survival situation" list.



So that leaves bacon, which I had actually considered as a snack...

Candied bacon?

 

[Cheesy_Goodness]

Been a bit lax lately but I did make Pho over the weekend.

Boiled some beef bones for about 10 minutes to get the junk out of them, dumped the water, then simmered them in a fresh pot for about 8 hours. I added a few pounds of brisket initially but pulled that out after 3 hours and saved that for later.

Spices were:
Toasted: corriander, cinnimon sticks, star anise, and fennel
Roasted/Charred: Ginger and onion

I also added 1 halved onion that didn't get charred and a bit of cardimum powder (didn't have the real stuff on hand). All of this went in with an hour or so left on the timer (they're more for aromatics than taste).

Add some rice noodles, some thinly sliced raw brisket, some of the cooked brisket from earlier, rock sugar, lime juice, srirracha, hoisun, peppers, and basil and you've got yourself the perfect cold weather meal.

 

[Homercidal]

It looks like we are going to do Triscuit Pizzas. (Make your own mini pizzas) and backing it u p with some classic swedish meatballs. They are always good.

Triscuit pizzas: Place Triscuits on plate. Dab with pizzas sauce. Top with favorite toppings and microwave (or toast if you can take the time). Voila! Mini pizzas!

 

[podz]

A couple of 400 gram entrecote steaks, a ball of buffalo mozzarella, a few big tomatoes and a bottle of Masi Campfiorin. Damn, I forgot to get basil and I am so done shopping for this day!

 

[podz]

Swmbo to the rescue; basil and candles on the way!

 

[schematix]

Who has a good recipe for chicken thighs? I'm defrosting them now, so maybe not a slow cooker one.

Probably a little late to the game, but this is my favorite chicken thigh AND slow cooker recipe of all time. Aptly named "crock pot chicken" around here. Everyone who I've ever made this for says this sounds gross, looks gross, but can't get enough of it. I used to make giant portions of this in college for a group of friends and it was a staple.

This recipe is incredibly flexible and can be made with different types of chicken, soups, and seasoning packets. The general formula is:

2# Chicken
2 cans campbell's cream of * soup
1 good seasonings salad dressing packet
1 stick cream cheese

My favorite combination is BL/SL thighs (5-9 pieces), 1 can of cream of chicken, 1 can of cream of celery and good seasonings italian dressing.

Chicken breast is good too. Don't do it with anything skin-on because all the fat gets rendered out and makes the sauce too runny. There are a lot of new varieties available of dry seasoning packets now that I haven't tried yet but suspect would be good. Ranch is a good substitute.

Preparation:

This is easiest to prepare in a bowl and then transfer to the slow cooker.

First mix the soups and seasoning together in a bowl with a whisk. Warm the cream cheese slowly on a plate in the microwave until its very soft and slightly warm (otherwise the end sauce will have cream cheese lumps). Whisk it in with the soup and seasoning mixture.

In the bottom of the crock pot throw down a small layer of sauce, cover with chicken, and put the rest of the sauce on top. Cook for 5 hours on low. When done, remove chicken, stir sauce well to mix in the chicken fat, and serve over rice or egg noodles. Ladle on a scoop or two of sauce. Chicken will be fork tender.

 

[Staestc]

This is what I fixed for my wife and me tonight. Filet Mignon, salad with pecans and Feta, Rosemary and garlic roasted potatoes, and poblano and cheese sausage. Absolutely the best New Year's Eve dinner I have ever tasted!!
View attachment ImageUploadedByHome Brew1420082234.107868.jpg

 

[mattmmille]

After midnight New Year snack: "Island Pork" with an extra splash of Green Seasoning, a bit of West Indian Hot Sauce and a splash of fresh squeezed orange; served with scrambled eggs. After several beers, this really hit the spot!

 

[Staestc]

Black eyed peas are simmering on the stove for lunch. Mexican corn bread and buttermilk corn bread plus cabbage to go with.

 

[Temptd2]

I made a pot of blackeyed peas with ham yesterday, and cooked up some short-grain brown rice. We'll reheat both of those for our version of Hoppin' John for dinner tonight. I love blackeyed peas! That earthy flavor is just so good.

 

[CreamyGoodness]

Black eyed peas are one of those things that are either amazing or terrible. Ive had them where they tasted like chalk, and Ive had them where you couldnt stop eating them.

 

[grrickar]

Tossing a dusted up pork loin and sausage on the Primo XL to smoke for a dinner party with some friends.

 

[Staestc]

Folks devoured the peas. I've got one little bowl left out of two pounds of dried peas I started with. Now reducing 24 oz of Guinness and 1/2 cup brown sugar into a syrup for cookies.
View attachment ImageUploadedByHome Brew1420147168.912625.jpg

 

[MaxStout]

Every New Year's eve we go to friends for surf & turf. This year I volunteered my burner and old 10g BK for the crab legs. In the past they had to do them a little at a time in a 12 quart pot on the stove. Last night I was on kettle duty and was able to get almost 20lbs. of king crab legs in at once.

Today I have a 2lb. venison roast, courtesy of a generous coworker. It's cooking away in the crock pot.

 

[coldcrash]

Pork and sauerkraut with dumplings. A New Years Day non-negotiable at my house

View attachment ImageUploadedByHome Brew1420156878.912022.jpg

 

[brewguyver]

Got a little creative when grocery shopping (and fiending for healthyish food),

Dandelion green and shaved celery root with pecans and crasins, Cuban style lentils over brown rice, roasted celery root/fennel/potato, and citrus marinated hanger steak.

Happy New Year!
View attachment ImageUploadedByHome Brew1420166066.579076.jpg

 

[podz]

Well, on new years eve we had some steaks, tomatoes and buffalo mozarella, and swmbo's famous caper mayo.

New years breakfast - fried eggs, asparagus with parmesan, and a bottle of Anna Cordoniu sparkling wine.

Then we had some oysters, lobster and shrimp with lime aioli and a bottle of Pouilly-Fuisse. Note my redneck-style kitchen island - an old countertop laid across two sawhorses! Oh yeah, and also some avocado-cilantro-tomato-green chile salad!

 

[podz]

Fish eggs, onions, and salted salmon. The darker salmon is more heavily salted, the way I like it. My wife likes the lighter salted salmon. Creme fraiche didn't make it into the photo.

 

[gratus fermentatio]

That's AWESOME Podz! Next year, I'm coming to your house.
Regards, GF.

 

[podz]

That's AWESOME Podz! Next year, I'm coming to your house.
Regards, GF.

Well, it's like it says in my signature: the meaning of life is the deportation of grief

Hedonism ;-)

 

[Cheesy_Goodness]

Well, on new years eve we had some steaks, tomatoes and buffalo mozarella, and swmbo's famous caper mayo.

New years breakfast - fried eggs, asparagus with parmesan, and a bottle of Anna Cordoniu sparkling wine.

Then we had some oysters, lobster and shrimp with lime aioli and a bottle of Pouilly-Fuisse. Note my redneck-style kitchen island - an old countertop laid across two sawhorses! Oh yeah, and also some avocado-cilantro-tomato-green chile salad!

There are some people on here that have amazing plating/presentation skills.

Then there's this. This is obscene.

Beautiful work podz.

 

[Staestc]

Well, on new years eve we had some steaks, tomatoes and buffalo mozarella, and swmbo's famous caper mayo....

This is just awesome podz!

 

[Staestc]

Got a little creative when grocery shopping (and fiending for healthyish food),

Dandelion green and shaved celery root with pecans and crasins, Cuban style lentils over brown rice, roasted celery root/fennel/potato, and citrus marinated hanger steak.

Happy New Year!

Beautiful plate! I'm interested in how you prepared the Cuban lentils. I love lentils but most recipes I do are Indian and would like to branch out.

 

[Staestc]

Got the cookie batter finished then had to pause a bit while we drove to Dallas to pick up son after the Baylor game. Got home, let the batter warm back up, then finally got them cooked last night. Reducing the Guinness and brown sugar is a pain, but the end results are amazing!

After I get the coffee stout bottled out of my primary I will try these again using my beer!