What did I cook this weekend.....
- Thread starter Melana
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hmmm.....
I like my meat red though.
gratus fermentatio
Well-Known Member
Amazingly we couldn't think of anything to cook for the game so we had leftover loin and it was actually less dry reheated in the microwave. It may have helped that I sliced thin butter and laid on top. Plus wife made mashed potatoes. I'm back on a low carb diet but I snuck a small amount. I'm not going cold turkey on carbs!
Steamed broccoli and cabbage was FANTASTIC! A little butter and a little salt and I was in heaven! I don't know how people can't like that stuff.
Steamed broccoli and cabbage was FANTASTIC! A little butter and a little salt and I was in heaven! I don't know how people can't like that stuff.
GHBWNY
Well-Known Member
If there is food in the house, I can usually make it into a meal. My wife calls this is an extraordinary talent. I call it 'hunger'. So, I started looking around and here's what I came up with:
Sautéed some cut-up chicken breasts in olive oil with a little salt, pepper and garlic powder. Added sliced onion, green pepper and mushrooms. Stirred in a dollup of Jamaican jerk sauce and a pinch of sugar. Served it over Angel Hair pasta.
Oh, almost forgot... paired it with my HB "Frisco Fog" Steam-Style Ale. I wanna tell ya.............
Sautéed some cut-up chicken breasts in olive oil with a little salt, pepper and garlic powder. Added sliced onion, green pepper and mushrooms. Stirred in a dollup of Jamaican jerk sauce and a pinch of sugar. Served it over Angel Hair pasta.
Oh, almost forgot... paired it with my HB "Frisco Fog" Steam-Style Ale. I wanna tell ya.............
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Jeffries55
Well-Known Member
Anyone here ever make fermented salsa? I'm going to give this a try this week I think...
Also, does anyone have a good/authentic Pozole recipe? (I'm looking at you @Bucknuts )!
Also, does anyone have a good/authentic Pozole recipe? (I'm looking at you @Bucknuts )!
Rojo or verde? Give me a few minutes and I'll text my MIL. she's 74 and texts and has a FB lol. I've had hers both red and green both are delicious but I've never made either not sure why but I havent.
Jeffries55
Well-Known Member
I had Rojo in mind, but both would be golden, however, Rojo would be sufficient!
You Lazy mf.....
You Lazy mf.....
That is a fact. MIL is at work check out this recipe from Rick Bayless I love his show and have every one of his cookbooks.
http://www.culinate.com/books/colle...e+Plate+at+a+Time/pozole_pork_and_hominy_stew
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mattmmille
Well-Known Member
I made a posole recently...used leftover crock pot country style ribs and cooking liquid, hominy, guajillo and ancho chilis, garlic, water, diced onions, a little masa flour...and I added some some kale. Basic recipe to was on Pinterest ...lots to choose from. By the way..went to Xoco in Chicago a few years ago and the food was awesome. Rick's daughter sat at a table next to us and chatted with some friends for about 20 minutes. I can't imagine Rick's posole recipe would be less than amazing.
This is one I do with a Costco rotisseried chicken - you could start with a raw bird though and pull the meat after simmering the chicken in a pot with some onions and garlic and oregano and BEER! 
Chicken Posole
1 Costco Rotisseried Chicken
1 onion, chopped
5 cloves garlic
about 1/3 of a large fresh green Poblano pepper
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
12 oz. Mexican beer
Water to cover
6 dried chiles (I used poblano, *****, California, couple small Japanese)
2 cups resulting broth from cooking chicken carcass
3 cups (1 large can) white Mexican-style hominy
Garnish:
Shredded cabbage
Sliced radishes
Sliced green onions
Thinly Sliced fresh Serrano or jalapeno peppers
Chopped cilantro
Fresh limes, preferably the Mexican kind if you can find them, quartered
Remove and discard skin from chicken. Pull off meat from breast and thighs, shred, and set aside. Put remaining bones (legs, thighs, wings, carcass) into a 6 quart pressure cooker. Add beer, onion, garlic, Poblano pepper, oregano, cumin, and salt. Cover and bring to high pressure; cook 40 minutes. Let pressure reduce naturally. Alternatively, put all into a big stock pot, bring to a boil, reduce to simmer, and cook a couple hours, til you get a rich stock.
Remove pan from heat and let cool 30 minutes or so. Defat the broth if desired - I do this using a 1 cup steel measure cup, carefully skimming the top of the broth into one of those defatting measuring cups, and pouring the broth back into the stockpot, stopping when the fat is about to pour in!
Either strain the stock off from the bones, or use a spider to scoop out the solids from the broth. Remove any meat that is still fit to eat and set aside with the meat from the first step.
Preheat oven to 200*. Pull off stems and shake out seeds from the dried chiles. Put chiles on a small foil-lined baking sheet and into the oven for about 8 minutes, to soften. Remove, let cool, and tear into big pieces; put into blender container and ladle in 2 cups of the hot stock. Let stand 20 minutes, then blend til very smooth.
Add the contents of the blender back into the stock in the pot; add the drained hominy and the meat (I had about 20 ounces of nice chicken meat to add back to mine) and stir well. Taste for seasonings and adjust as needed - mine needed more salt, oregano, and cumin. Bring back to a simmer and let cook about 10 minutes, to soften the hominy up a bit.
While heating, prepare your garnishes as above.
When ready to serve, ladle into large soup bowls, pass the garnishes so everybody can doctor the soup up to their taste. We always have hot sauce on the table too so you can adjust the heat level to your liking.
You can make this with turkey too - I used the carcass from a rotisseried turkey breast to make the stock, then cut up the leftover breast meat.
Chicken Posole
1 Costco Rotisseried Chicken
1 onion, chopped
5 cloves garlic
about 1/3 of a large fresh green Poblano pepper
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon salt
12 oz. Mexican beer
Water to cover
6 dried chiles (I used poblano, *****, California, couple small Japanese)
2 cups resulting broth from cooking chicken carcass
3 cups (1 large can) white Mexican-style hominy
Garnish:
Shredded cabbage
Sliced radishes
Sliced green onions
Thinly Sliced fresh Serrano or jalapeno peppers
Chopped cilantro
Fresh limes, preferably the Mexican kind if you can find them, quartered
Remove and discard skin from chicken. Pull off meat from breast and thighs, shred, and set aside. Put remaining bones (legs, thighs, wings, carcass) into a 6 quart pressure cooker. Add beer, onion, garlic, Poblano pepper, oregano, cumin, and salt. Cover and bring to high pressure; cook 40 minutes. Let pressure reduce naturally. Alternatively, put all into a big stock pot, bring to a boil, reduce to simmer, and cook a couple hours, til you get a rich stock.
Remove pan from heat and let cool 30 minutes or so. Defat the broth if desired - I do this using a 1 cup steel measure cup, carefully skimming the top of the broth into one of those defatting measuring cups, and pouring the broth back into the stockpot, stopping when the fat is about to pour in!
Either strain the stock off from the bones, or use a spider to scoop out the solids from the broth. Remove any meat that is still fit to eat and set aside with the meat from the first step.
Preheat oven to 200*. Pull off stems and shake out seeds from the dried chiles. Put chiles on a small foil-lined baking sheet and into the oven for about 8 minutes, to soften. Remove, let cool, and tear into big pieces; put into blender container and ladle in 2 cups of the hot stock. Let stand 20 minutes, then blend til very smooth.
Add the contents of the blender back into the stock in the pot; add the drained hominy and the meat (I had about 20 ounces of nice chicken meat to add back to mine) and stir well. Taste for seasonings and adjust as needed - mine needed more salt, oregano, and cumin. Bring back to a simmer and let cook about 10 minutes, to soften the hominy up a bit.
While heating, prepare your garnishes as above.
When ready to serve, ladle into large soup bowls, pass the garnishes so everybody can doctor the soup up to their taste. We always have hot sauce on the table too so you can adjust the heat level to your liking.
You can make this with turkey too - I used the carcass from a rotisseried turkey breast to make the stock, then cut up the leftover breast meat.
paulthenurse
Fecal Transplant Super Donor
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I've dated a couple of nutballs over the years.
Regards, GF.
You date trannys? Whatever, to each their own.
gratus fermentatio
Well-Known Member
You date trannys? Whatever, to each their own.
Nope, just insane women, I seem to be an insanity magnet.
Regards, GF.
I was thinking of trying this pesole with the blue corn. This peruvian lady at the international food fair in Lorain makes a drink out of it with spices that's really good. So blue hominy might be a good alternative?
OP
OP
Nope, just insane women, I seem to be an insanity magnet.
Regards, GF.
Aren't we all?
gratus fermentatio
Well-Known Member
OP
OP
LakesideBrewing
Well-Known Member
Gochujang Braised Beef.
Cheesy_Goodness
Well-Known Member
I just discovered chili paste about a week ago and have already made some kickass stirfry and cucumber salad with it. Fantastic stuff.
LakesideBrewing
Well-Known Member
Yeah, it's massively addictive!
mattmmille
Well-Known Member
Some roasted veggies last night...potatoes, zucchini, carrots, a couple of heads of garlic, and some cabbage @425 for about 30 minutes, covered and then a few minutes uncovered. I ran out of time, otherwise I probably would have given them another 5-10 minutes to caramelize just a bit. But they were good!
Had some pot roast leftover from last night so I pulled it apart and sautéed it with some grape tomatoes, onion and garlic then seasoned with salt, pepper, rosemary and thyme. Served on some bucati rigati- great lunch on a day that has turned quite cold.
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My favorite is going to an Asian market and going through the row that has about 783 different types of chili pastes.
My favorite is still from a restaurant in Hong Kong. Haven't found anything similar to it in a store. They must make it there because I asked to see the bottle , and they brought me out a plastic bag full of the stuff to take with me.
Jeffries55
Well-Known Member
Made Pozole for the brother and his preggers wife... first attempt at it, and it turned out pretty ok
Made the chili paste with Puya and Ancho chilis, used about a half cup in the soup, heavily salted and black peppered the pork belly (1 lbs) and shoulder (2-1/2 lbs) for 30 minutes, plus garlic, vidalia, a dash of oregano, 2 bay leaves, and green onions / cilantro and Creme Fraiche (from my favorite 'local' dairy) for garnish!
Then after everyone was gone, i realized I forgot the corn (couldn't find hominy)... damnit. Oh well, I'll definitely be making this again for my friends!
Made the chili paste with Puya and Ancho chilis, used about a half cup in the soup, heavily salted and black peppered the pork belly (1 lbs) and shoulder (2-1/2 lbs) for 30 minutes, plus garlic, vidalia, a dash of oregano, 2 bay leaves, and green onions / cilantro and Creme Fraiche (from my favorite 'local' dairy) for garnish!
Then after everyone was gone, i realized I forgot the corn (couldn't find hominy)... damnit. Oh well, I'll definitely be making this again for my friends!
mattmmille
Well-Known Member
Made Pozole for the brother and his preggers wife... first attempt at it, and it turned out pretty ok
Made the chili paste with Puya and Ancho chilis, used about a half cup in the soup, heavily salted and black peppered the pork belly (1 lbs) and shoulder (2-1/2 lbs) for 30 minutes, plus garlic, vidalia, a dash of oregano, 2 bay leaves, and green onions / cilantro and Creme Fraiche (from my favorite 'local' dairy) for garnish!
Then after everyone was gone, i realized I forgot the corn (couldn't find hominy)... damnit. Oh well, I'll definitely be making this again for my friends!
Definitely need to locate some hominy! And a little masa harina added to the onions while sauteing adds a nice corn tortilla-ish flavor, too. Looks good, though!
I did that with posole one time. Told KOTC "something was missing" from the soup. It occurred to me the next day - NO HOMINY! DOH!!
Made Pozole for the brother and his preggers wife... first attempt at it, and it turned out pretty ok
Even without the hominy it just looks fantastic!!
Cheesy_Goodness
Well-Known Member
Finally got spinach pie down to where I like it. We'll be freezing some more of these for further use...definitely helps to have the phyllo dough thawed properly. The secret seems to be blanching the spinach and letting it cool before squeezing the bejezzus out of it.
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