Oh man, I'm on the first plane out!!
What did I cook this weekend.....
- Thread starter Melana
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@TwistedGray, were those Borlotti beans you used in that bowl o-goodness posted on the last page?
SundayBrewer
Well-Known Member
Jamaican Beef patties with a hint of naga jolokia powder.
applescrap
Be the ball!
Chocolate and scooby snack. Chips with cheddar smoked pork from freezer. With hb jalopeno sauce.
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Getting the ribs ready!
Surf and turf late for Valentine’s but hubby had dental work going on that weekend.
TwistedGray
El Jefe Brewing Company
Good Mother Stallard
TwistedGray
El Jefe Brewing Company
Double yolk
I have an old pan almost exactly like that I use for barbecue! My dad used it for the same purpose when I was little!
Glad Temptd asked the question, cause I missed seeing that somehow! Looks stick to your ribs awesome, that one does!
TwistedGray
El Jefe Brewing Company
My lunch should be good today, some number of days later : )
My all time favorite cut of beef, beautifully prepared! Nicely done!
Boston baked beans, Boston brown bread, and Boars Head franks.
Rancho Gordo beans.
Rancho Gordo beans.
Man that brings back childhood memories - B & M baked beans, spiced up with bacon and whatever else my mother put in them, B & M canned brown bread - open up both ends, push the bread "loaf" out of the can, slice into 1" thick rounds, and hot dogs, cut up just like that! Yum!
Sourdough Rye...my-O-my
Searing short ribs for the slow cooker.
I love short ribs!
Very nice!
My MIL makes that so it MUST be easy!
1 can Cream of ,chicken, celery or onion
1 can of no salt added chicken stock. (use the "cream of" can size amount)
1 package Williams chicken chilli mix
Mexican oregano, white pepper and cumin powder to taste
1 can of whatever white beans you like. I used cannellini beans. (DONT DRAIN IT)
About 10-16oz of chicken. I used a 10oz can and 1 roasted leg quarter leftover
1 small yellow onion
1-2 stalks celery
Handful of frozen corn. I used a white yellow mix.
Tiny can of diced jalapeno or mild green chiles (optional) DONT GET ONES WITH VINEGAR ADDED
Soften the chopped onion and celery with about 3 tbs of the fat/oil of your choice
Add the chicken stock and bring up to temp (good simmer)
Add the "Cream of --------_ and whisk it in good
Add any additional seasonings but its gunna need some cumin and oregano in my book
Add the chicken, beans and corn. The starch in the bean liquid should thicken it up nice.
This wont need to cook very long. Its a simple version but be careful not to get it too hot or the beans turn to mush. If your can beans have salt added you probably wont need to salt it either. The canned chicken is also high in salt. If you want to reduce salt even more....Skip the "Cream Of" Use a mix of heavy cream or Half&Half and additional chicken stock but add the cream near the end. I keep heavy cream powder around for stuff like this too. Works great.
1 can of no salt added chicken stock. (use the "cream of" can size amount)
1 package Williams chicken chilli mix
Mexican oregano, white pepper and cumin powder to taste
1 can of whatever white beans you like. I used cannellini beans. (DONT DRAIN IT)
About 10-16oz of chicken. I used a 10oz can and 1 roasted leg quarter leftover
1 small yellow onion
1-2 stalks celery
Handful of frozen corn. I used a white yellow mix.
Tiny can of diced jalapeno or mild green chiles (optional) DONT GET ONES WITH VINEGAR ADDED
Soften the chopped onion and celery with about 3 tbs of the fat/oil of your choice
Add the chicken stock and bring up to temp (good simmer)
Add the "Cream of --------_ and whisk it in good
Add any additional seasonings but its gunna need some cumin and oregano in my book
Add the chicken, beans and corn. The starch in the bean liquid should thicken it up nice.
This wont need to cook very long. Its a simple version but be careful not to get it too hot or the beans turn to mush. If your can beans have salt added you probably wont need to salt it either. The canned chicken is also high in salt. If you want to reduce salt even more....Skip the "Cream Of" Use a mix of heavy cream or Half&Half and additional chicken stock but add the cream near the end. I keep heavy cream powder around for stuff like this too. Works great.
Birthday cake #1 for Mrs Pkrd. Chocolate and raspberry.
Hiding in the last place she would ever look.
https://www.bbcgoodfood.com/recipes/chocolate-raspberry-birthday-layer-cake
Hiding in the last place she would ever look.
https://www.bbcgoodfood.com/recipes/chocolate-raspberry-birthday-layer-cake
Awesome!
Very nice looking pot, and the kielbasa dish looks amazing!
TwistedGray
El Jefe Brewing Company
Wrapped up some dogs
Thanks!
Those just look awesome!
TwistedGray
El Jefe Brewing Company
applescrap
Be the ball!
Made a full sheet pan of nachos on parchment. Got this pulled smoked chicken from sams that is really good. Not pictured 505 green chilli, sour cream, salsa, homemade hot sauce, and refried beans. Would have been so much better with doritos and needed lettuce.
applescrap
Be the ball!
Doh
So my wife and I have been working on cacio e pepe for a LONG time now. We've tried probably at least half a dozen recipes online, and found all of them to be inconsistent. With the exception of one attempt that hit the perfect consistency [cooked after some wine so we were perhaps a little tipsy], it's been all over the map.
But I think we've nailed it. We started with a recipe from Serious Eats (note: it's not 100% "traditional" in that it uses some olive oil and butter, not just water/pasta/cheese/pepper), but their method seemed to be a bit hit or miss regarding the creaminess. But just recently we found a recipe from Geoffrey Zakarian that had a perfect and easily-repeatable method--but the ratios were off.
So we basically combined them, tweaked the ratios to our liking, and it's damn perfect.
But I think we've nailed it. We started with a recipe from Serious Eats (note: it's not 100% "traditional" in that it uses some olive oil and butter, not just water/pasta/cheese/pepper), but their method seemed to be a bit hit or miss regarding the creaminess. But just recently we found a recipe from Geoffrey Zakarian that had a perfect and easily-repeatable method--but the ratios were off.
So we basically combined them, tweaked the ratios to our liking, and it's damn perfect.
I don't know whether I've mentioned it on this site, but my wife has a poultry allergy. Oddly the egg portion of it (which affected her as a child) is no longer an issue, but any grown bird protein will cause her major issues.
Now, normally that's not a problem. While chicken is in a LOT of things, and it cuts out many restaurant soup dishes made with chicken stock, I generally find that chicken is used as a protein in a lot of recipes because it's bland [particularly white meat] and because it's cheap. And vegetable stock is an excellent substitute for chicken stock in soup, risotto, etc.
So missing out on chicken really isn't missing much. Except, of course, for fried chicken. Fried chicken is its own little bit of heaven, and she has never had it.
So I made it for her! Everything about the method, the breading, the frying, etc was exactly as one would do for fried chicken, except the chicken. I used 1.5" thick medallions of pork tenderloin instead. Recipe was Serious Eats Southern Fried Chicken.
And it worked! What I ended up with was capturing the essence of what makes fried chicken wonderful, but without the use of any bird. It wasn't a perfect attempt (the pork itself bordered on overcooked), yet it was still freakin' delicious. Definitely going to be made again.
Pork tenderloin is more akin to the dark meat of the fried chicken, of course... But I prefer the dark meat pieces anyway.
Now, normally that's not a problem. While chicken is in a LOT of things, and it cuts out many restaurant soup dishes made with chicken stock, I generally find that chicken is used as a protein in a lot of recipes because it's bland [particularly white meat] and because it's cheap. And vegetable stock is an excellent substitute for chicken stock in soup, risotto, etc.
So missing out on chicken really isn't missing much. Except, of course, for fried chicken. Fried chicken is its own little bit of heaven, and she has never had it.
So I made it for her! Everything about the method, the breading, the frying, etc was exactly as one would do for fried chicken, except the chicken. I used 1.5" thick medallions of pork tenderloin instead. Recipe was Serious Eats Southern Fried Chicken.
And it worked! What I ended up with was capturing the essence of what makes fried chicken wonderful, but without the use of any bird. It wasn't a perfect attempt (the pork itself bordered on overcooked), yet it was still freakin' delicious. Definitely going to be made again.
Pork tenderloin is more akin to the dark meat of the fried chicken, of course... But I prefer the dark meat pieces anyway.
That looks like a good method!
I love that guy! He makes some really interesting videos!
TwistedGray
El Jefe Brewing Company
I think we have the same bowls.
Easy white chicken chilli. I will post up the recipe later but its very simple.
