What did I cook this weekend.....

[Temptd2]

Same here, in fact have quite a bit of smoked pulled pork, no sauce, that we vacuum-sealed and froze. Nice to pull out a package and chow down in the middle of winter when going outside to smoke meats just doesn't sound like all that much fun!

 

[Hoppy2bmerry]

Sourdough Belgian waffles and roasted beer brined chicken... Had it with a salad.. Makes it healthy right?

 

[applescrap]

Tip from this forum from someone in Texas. Pork butt straight in the crock pot no sauce, I just use salt and pepper. I've been known to stick them in pressure cooker. Love to grill them too. Just be sure to not add anything to Sticky until the last 30 minutes or so. Otherwise it will burn. One advantage is they cook really quick.

 

[Staestc]

You know you're in Texas (New México, CA) when you decide to make the Chili Colorado recipe that Temptd posted a while back and these are the chiles you "have on hand"! Lol
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[Temptd2]

You know you're in Texas (New México, CA) when you decide to make the Chili Colorado recipe that Temptd posted a while back and these are the chiles you "have on hand"! Lol

LOL Travis! Yup, looks like my stash - I usually have at LEAST 6 varieties of dried chiles on hand. I love those round cascabels, and my other faves are the chiles negros, ancho, and pasilla. I ALWAYS have those, and more. Having a variety of them gives such a great flavor profile!

Aside - I quit buying from Penzey's after they "invited" me to cancel my subscription if my political beliefs were different from theirs. WTF? That has NO place in business, IMHO, unless you're in the business of politics. So I decided to take them up on their offer and cancelled my subscription. Now I'm gonna buy from the sibling of the ones running Penzey's as they feel like I do, politics has no business in the selling of spices! Rant off.

 

[Remmy]

Made soup with the leftover roasted turkey. And a Guava on the side.
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[Kharnynb]

Dutch style "oliebollen", traditional new year's eve food, deepfried doughballs with currents or apple slices.

 

[Temptd2]

I have blackeyed peas soaking from yesterday afternoon - gonna make some Hoppin' John for consumption tomorrow! I can use some good luck to start off the New Year!

 

[Staestc]

LOL Travis! Yup, looks like my stash - I usually have at LEAST 6 varieties of dried chiles on hand. I love those round cascabels, and my other faves are the chiles negros, ancho, and pasilla. I ALWAYS have those, and more. Having a variety of them gives such a great flavor profile!

Aside - I quit buying from Penzey's after they "invited" me to cancel my subscription if my political beliefs were different from theirs. WTF? That has NO place in business, IMHO, unless you're in the business of politics. So I decided to take them up on their offer and cancelled my subscription. Now I'm gonna buy from the sibling of the ones running Penzey's as they feel like I do, politics has no business in the selling of spices! Rant off.

Yeah, I'm done with Penzey's as well. That stuff just pissed me off.

 

[Staestc]

Chili Colorado made it to the slow cook simmer stage. Smells amazing!
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[Remmy]

Cast iron-seared NY Strip. Happy New Year.
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[Staestc]

Cast iron-seared NY Strip. Happy New Year.
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Pretty! Happy New Year!

 

[bob1852]

Walnut crusted elk tenderloin, cauliflower puree, long grain & wild rice, sautéed mushrooms, and whiskey-glazed tricolored carrots.

 

[Temptd2]

Walnut crusted elk tenderloin, cauliflower puree, long grain & wild rice, sautéed mushrooms, and whiskey-glazed tricolored carrots.

That looks a-MA-zing!

 

[Yeastieboy]

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[Staestc]

Walnut crusted elk tenderloin, cauliflower puree, long grain & wild rice, sautéed mushrooms, and whiskey-glazed tricolored carrots.

Awesome! Well done!

 

[Staestc]

Texas Red River Bourbon Cake is done.
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[Staestc]

Black eyed peas about done.
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[BongoYodeler]

Put a Guinness stew together last night and stuck it in the fridge overnight. Fired it up in the slow cooker and should be ready mid-later afternoon.

 

[Temptd2]

Oooo, Yeastieboy, nice food porn there!

Travis that cake looks spectacular. What kind is it?

Bongo, that stew looks like it's gonna be delicious.

This is always my favorite thread on all of HBT and if I don't look at any other thread, I ALWAYS look at this one - usually multiple times a day! Thanks to all those who contribute here and let's make 2017 one of unrivaled foodie-ism!

 

[Hoppy2bmerry]

Red lentil soup dollop of cream fresh ... Happy New Year!

 

[schematix]

Sous vide rack of lamb with risotto and brocc.
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(134F for about 90 minutes plus a poor attempt to sear)

 

[beergolf]

Sous vide rack of lamb with risotto and brocc.
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mmmmm that looks so good. I have not done lamb yet with my sous vide, but after seeing this it is up soon.

 

[Temptd2]

Sous vide rack of lamb with risotto and brocc.

PERFECTLY cooked! Yum!

 

[schematix]

For as good as the lamb looks, the star of the meal was actually the risotto.

I make a ridiculously great grilled lamb dish that is hard to complete with. Unfortunately in sous vide the fat doesn't render as well as in other methods, and with lamb, a well rendered but overcooked rack can actually be better than a perfect medium rare rack with lots of fat.

I've only done a handful of sous vide dishes so far and they all share a particular blandness in common - lack of flavor. Working to figure out the tricks. I know it's just me at this point. I cooked up some scrap chicken quarters the other week and they were also bland as hell, but the juices they left in the package turned into a sauce that i shamelessly tongued every last drop from the plate.

 

[passedpawn]

For as good as the lamb looks, the star of the meal was actually the risotto.

I make a ridiculously great grilled lamb dish that is hard to complete with. Unfortunately in sous vide the fat doesn't render as well as in other methods, and with lamb, a well rendered but overcooked rack can actually be better than a perfect medium rare rack with lots of fat.

I've only done a handful of sous vide dishes so far and they all share a particular blandness in common - lack of flavor. Working to figure out the tricks. I know it's just me at this point. I cooked up some scrap chicken quarters the other week and they were also bland as hell, but the juices they left in the package turned into a sauce that i shamelessly tongued every last drop from the plate.

Try this: break down a whole duck, set aside the breasts and thighs and fat/skin. Also, get some chicken thighs or breasts, pork steaks, whatever. Separately vac pack each piece of meat individually with some of the duck fat/skin. Sous vide overnight at 180F. Let sit in fridge for 6 months.

Confit! Take my word for it, those delectables will melt in your mouth with an explosion of flavor. You can just buy duck fat on Amazon too. But the duck might have all that you need.

 

[schematix]

Try this: break down a whole duck, set aside the breasts and thighs and fat/skin. Also, get some chicken thighs or breasts, pork steaks, whatever. Separately vac pack each piece of meat individually with some of the duck fat/skin. Sous vide overnight at 180F. Let sit in fridge for 6 months.

Confit! Take my word for it, those delectables will melt in your mouth with an explosion of flavor. You can just buy duck fat on Amazon too. But the duck might have all that you need.

OK You've convinced me.

What do you season the meat with? I've attempted traditional confit twice, and both times it was inedibly salty, despite following the traditional directions. Lot of work for nothing.

 

[icebob]

New Year dinner, Raclettes...

 

[Staestc]

Oooo, Yeastieboy, nice food porn there!

Travis that cake looks spectacular. What kind is it?

Bongo, that stew looks like it's gonna be delicious.

This is always my favorite thread on all of HBT and if I don't look at any other thread, I ALWAYS look at this one - usually multiple times a day! Thanks to all those who contribute here and let's make 2017 one of unrivaled foodie-ism!

Thank you. Simple cake. That one is Texas Bourbon with pecans. Same basic recipe as my rum cake and my Bailey's Irish Cream cake! lol

 

[passedpawn]

OK You've convinced me.

What do you season the meat with? I've attempted traditional confit twice, and both times it was inedibly salty, despite following the traditional directions. Lot of work for nothing.

Yea, mine was a little salty, but not too much. I followed instructions in Ruhlman's Charcuterie. He was very high on confit. Did you brine overnight, then rinse the salt off before bagging and cooking?

I changed the temperature above to 180F BTW. I seasoned with rosemary sprigs in the bag, I believe. Might have had some peppercorns in there, don't remember.