What did I cook this weekend.....

[Staestc]

Had some shrimp left over from new years so I made cocktail de camarones. My wife said it didnt have enough ketchup in it. She's right and that is why I actually liked this version.
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It looks amazing!

 

[BUCKNUTS]

It looks amazing!

I usually avoid it because of the ketchup flavor. I know it's traditional but I'm not a fan. I cut back ketchup and increased shrimp stock, hot sauce and lime and its more to my liking.

 

[applescrap]

That dastardly arm finally gave in. It was like the john elway of cows or something...nearly 2hours in pressure cooker then just let it sit. Fork shreadable now

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[LakesideBrewing]

Every New Year's Day I make a batch of stock/broth for the freezer. Most years it's Ramen broth, this year is was chicken broth for Pho Ga.

 

[Gavin C]

Every New Year's Day I make a batch of stock/broth for the freezer. Most years it's Ramen broth, this year is was chicken broth for Pho Ga.

Making my broth today with two turkey carcasses.

Some form of noodle soup planned for later

Your pho looks fantastic

 

[JonM]

I made some potato mush with peppers, onions, and leftover pork mixed in.

... I really pictured the final product differently in my mind.

 

[Kharnynb]

Black eyed peas are simmering on the stove. The secret to great black eyed peas is a huge ham bone with a lot of bits of meat left on it from a Honey Baked ham!! lol

you have the same pots and kettle then my parents used to have back in the 70's

 

[Temptd2]

I made leftover Chinese takeout last night - LOL!

Mixed together what there was of the Special Lamb, the kung pao chicken, and the y-shing eggplant. Boy it was ugly but good.

 

[passedpawn]

2.5 lbs of browned pork loin, fresh oregano, fresh sage, cumin, garlic, and left over red onion in the summer stage. Chili sauce goes in the pot in a little while but is made from passilo, ancho, and Guajillo dried chilies rehydrated with boiling chicken stock then puréed in the blender.
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This will be Chili Colorado when done.

Sounds like Carne Adovada. Mine is simmering at the moment. I had 4# of pork loin left over from new years. I used the same chilis (Passila/Ancho/Guajillo, and also chipotle to make it spicy).

Are you having yours in a bowl, on rice, or in tortillas?

 

[Staestc]

you have the same pots and kettle then my parents used to have back in the 70's

The big Cruset pot is by far my favorite pot. I've only had it for about 8 years and have pretty much warn out the ceramic coating on the inside near the bottom!

 

[podz]

The big Cruset pot is by far my favorite pot. I've only had it for about 8 years and have pretty much warn out the ceramic coating on the inside near the bottom!

http://www.laweekly.com/restaurants...eral-cassoulet-free-weeks-we-find-out-2893328

 

[beergolf]

http://www.laweekly.com/restaurants...eral-cassoulet-free-weeks-we-find-out-2893328

Hey, Thanks for the link. I have a couple of Le Creuset pots that are pretty beat.

 

[podz]

Hey, Thanks for the link. I have a couple of Le Creuset pots that are pretty beat.

I have two of them that have been in heavy use for over ten years and no problems so far. Thinking of throwing some peas and a smoked pig ankle into one of them tomorrow!

 

[Remmy]

Had some shrimp left over from new years so I made cocktail de camarones. My wife said it didnt have enough ketchup in it. She's right and that is why I actually liked this version.
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Ever had aguachile?

 

[damlamb]

I had the smoker going all weekend. First I did an 12 hour cold smoke on a wild boar country ham that is an ongoing project. Then did a few racks of baby backs using a recipe from a new smoking book I got for xmas. Dry rubbed and smoked 2 hours on cherry wood than wrapped in foil with honey/butter/brown sugar and 2 hours more in the smoker. Finished off with a applesauce bbq glaze. Served up with coleslaw, smoked potato salad, and corn bread.

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[Remmy]

Marinated split chicken breasts (soy sauce, fresh-squeezed lemon juice and olive oil) with a rub I made (paprika, chile powder, garlic powder, coarse-ground black pepper, salt) with homemade Hatch green chile mac and cheese.

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[ChefRex]

I had the smoker going all weekend. First I did an 12 hour cold smoke on a wild boar country ham that is an ongoing project. Then did a few racks of baby backs using a recipe from a new smoking book I got for xmas. Dry rubbed and smoked 2 hours on cherry wood than wrapped in foil with honey/butter/brown sugar and 2 hours more in the smoker. Finished off with a applesauce bbq glaze. Served up with coleslaw, smoked potato salad, and corn bread.

Can't I not like this but love it! Looks awesome!

 

[SupervisingChildren]

Made up some French onion soup for the kids.

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[Psylocide]

Just some stuff I had lying around. Crab Rangoon and honey and sesame stir fry.

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[Stillraining]

Made up some French onion soup for the kids.

Hey Mom...whens dinner?...

 

[ChefRex]

Played with the waffle maker tonight since it was out from this morning from another experiment that wasn't all that great but edible.
Anyway pierogis waffle and taste darn fine! Garlic yogurt, caramelized onions, fried sage and green onions, happy and probably stinkyView attachment ImageUploadedByHome Brew1451869005.326300.jpg

 

[mattmmille]

I had the smoker going all weekend. First I did an 12 hour cold smoke on a wild boar country ham that is an ongoing project. Then did a few racks of baby backs using a recipe from a new smoking book I got for xmas. Dry rubbed and smoked 2 hours on cherry wood than wrapped in foil with honey/butter/brown sugar and 2 hours more in the smoker. Finished off with a applesauce bbq glaze. Served up with coleslaw, smoked potato salad, and corn bread.

Dude...wild boar country ham? That right there is meat eater's porn! Yum!

 

[Gavin C]

Made a broth in the pressure cooker today with the Thanksgiving and Xmas turkey carcasses.

Wing and carcass meat, German egg noodle, some other seasonings to taste, veggies (peas, carrots, celery, soy beans) added to the resulting broth.

Turkey Noodle Soup



Wash it all down with some HB Pilsner

Ahhh!

 

[applescrap]

@gavin man that looks good. I just pressure cooked some beans and they had too much water do you have a ratio by chance
@psylocide are you part asian? You have those pot stickers down. They always look good.

 

[BUCKNUTS]

Ever had aguachile?

No pretty similar though right?

 

[cpa4ny]

Some nights just want to keep it simple.

 

[unionrdr]

I remember getting stuff like that fresh while on vacation on Cape Fear. All the seafood in the area was fresh that morning & a few bucks a pound cheaper than here.

 

[ericbw]

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First back-to-school breakfast for my daughter.

 

[Staestc]

http://www.laweekly.com/restaurants...eral-cassoulet-free-weeks-we-find-out-2893328

Thanks for the link Podz! Will be cool if it works. Now, can I live without it for the time it will take? lol

 

[Psylocide]

@psylocide are you part asian? You have those pot stickers down. They always look good.

Negative.

However, it took me approx. 2 years of making them to really get the folds down. And even then, an Asian grandmother would probably call them a disgrace.