Drunken knight
Footballguy
Also not a fan of jalapeños, but like chipotle.
in addition to adobo, I would suggest achiote, guajillos, and ancho.
in addition to adobo, I would suggest achiote, guajillos, and ancho.
Love those. Also have a tube of this chipotle paste in the fridge if I want a small dose but don't want to open a can of the whole peppers.Try the little cans of chipotle en adobo sometime. The adobo soaked with chipotle flavor is pure gold.
I'll have to keep my eye out for something like that when I next go to the store - have been thinking of using adobo in a chicken or beef marinade - haven't really looked too deep into it, but this talk of adobo has got me thinking it sounds good with some rice, beans and tortillasLove those. Also have a tube of this chipotle paste in the fridge if I want a small dose but don't want to open a can of the whole peppers.
Also good with simple pico , salsas, and guacamoleI'll have to keep my eye out for something like that when I next go to the store - have been thinking of using adobo in a chicken or beef marinade - haven't really looked too deep into it, but this talk of adobo has got me thinking it sounds good with some rice, beans and tortillas
maybe this - pretty straight forwardI'll have to keep my eye out for something like that when I next go to the store - have been thinking of using adobo in a chicken or beef marinade - haven't really looked too deep into it, but this talk of adobo has got me thinking it sounds good with some rice, beans and tortillas
Sounds goodMade something today I haven't in a bit as it was just something I forgot. Super easy to make, just takes a little prep time and picking up ingredients. But final product is tasty and looks nice too. Adjust amounts as needed, change proteins, etc. Concept is still simple, takes maybe 20 minutes.
Pork tenderloin (~ 1lb). Sliced into stir fry size pieces.
Shrimp (~ 1 lb)
Baby bok choy (6-7 bunches)
Yu choy (6-7 bunches)
Garlic (4-5, chopped)
Ginger (about same amount as garlic, chopped)
Onion (1, chopped)
Green onion (2-3, chopped)
Cream of mushroom (1 can)
Clean vegetables, cut off lower stem so all pieces are separated. Saute in a little oil for a few minutes until stems soften just a little. Salt and pepper to taste. Remove from pan. Saute onions and green onion for a few minutes same as above. Add garlic and ginger and cook another minute or two. Add pork and mix, cook until no more pink (but don't overcook). Add cream of mushroom soup and a little water. Stir and cook on med high heat for a couple minutes. Toss in shrimp, another minute, then add green vegetables and mix together and cook for final minute or two.
Serve with rice.
Yu choySounds good
What exactly is yu choy?
So, for me, there's something so delicious about well-made shrimp scampi. But, for some reason, I always struggled getting it right for a long time. I would search various recipes, watch videos, and there was always something slightly different but enough that I never could find one I liked. Then, one day, I found one video and combined a few of the ideas with others and have finally come up with an excellent version that is incredibly simple. The key, I found, was actually the order of doing certain steps. Also, many recipes call for wine and/or lemon and/or shallots (and also parsley). I've found that I actually prefer it without those (although parsley is fine and I'll add if I have some at home). And you can still add lemon to this if you wanted. Wine would be difficult as there's not enough time for it to reduce.10 mins start to finish
I used bagged rice in microwave and doubled the lemon juice. Really good
https://damndelicious.net/2019/02/04/garlic-butter-shrimp-scampi/#comments
eta: I finished it with a decent handful of grated parmigiano reggiano
I cheat with my au jus and just use packaged au jus mix, but I will add in some of the drippings, however, I am definitely interested in any replies you get on making it from scratch. I've got a 15 pound prime rib I'm doing for Christmas Eve dinner.I need a good au jus recipe for prime rib. Something easy and light. Not a gravy like consistency.
Any help is appreciated. First prime rib. Also, making a softened garlic/ herb butter. When do you slather? Beginning? End? I have a foolproof cook process and rub.
Got a craving for it and just made some for lunch. I actually only had smaller shrimp which isn't ideal, but still good. Can't get a brown crust on them because they cook so fast. So I forego that when they are small to make sure they aren't overcooked as I hate rubbery, overcooked shrimp. Done in less than 15 minutes total.So, for me, there's something so delicious about well-made shrimp scampi. But, for some reason, I always struggled getting it right for a long time. I would search various recipes, watch videos, and there was always something slightly different but enough that I never could find one I liked. Then, one day, I found one video and combined a few of the ideas with others and have finally come up with an excellent version that is incredibly simple. The key, I found, was actually the order of doing certain steps. Also, many recipes call for wine and/or lemon and/or shallots (and also parsley). I've found that I actually prefer it without those (although parsley is fine and I'll add if I have some at home). And you can still add lemon to this if you wanted. Wine would be difficult as there's not enough time for it to reduce.
I prefer 16-20 count shrimp for this and use anywhere from 1 - 1.5 pounds when I make it. I'll do 21-25 count shrimp, but anything smaller and it's hard to turn the shrimp in time without overcooking.
Shrimp (dried, laid out on a plate, and seasoned generously with sea salt and pepper, tails/shell off)
4-5 pieces of garlic, chopped well
3/4 stick of butter, cut into a several pats (up to a full stick if I have 1.5 pounds of shrimp)
Red pepper flakes (only a few, it's not to make it "spicy")
Grated cheese (pecorino romano is what I use) -- small handful
I start cooking my pasta (spaghetti, linguini, whatever you prefer). In the meantime I get all of the above ready. When there's 5 minutes left for the pasta to be ready, I turn up my pan on high. Generous amount of olive oil and wait a couple minutes for it to get pretty hot (just not smoking). Add the shrimp first and get a "sear" on the first side in about one minute and then turn over. They should start to get a brownish crust but without overcooking them. After about 30 seconds of flipping them over, toss in the butter, toss in the garlic, and the red pepper flakes. Stir well as butter melts. Should take about 1 minute. At this point, the pasta should just be about ready. Toss in a bit of grated cheese (just helps "thicken" the mixture) and then add the pasta. If you add the cheese too early it will melt and stick to the bottom so add it just before putting in the pasta. Mix it all together for 30 seconds or so and then take it out of the pan.
It's the opposite of most recipes where they cook the garlic first in oil/butter and then add the shrimp. But I absolutely love the way this comes out and it's so fast and easy to make.
So simple, it just might work....I need a good au jus recipe for prime rib. Something easy and light. Not a gravy like consistency.
Any help is appreciated. First prime rib. Also, making a softened garlic/ herb butter. When do you slather? Beginning? End? I have a foolproof cook process and rub.
Crazy like a ####### fox IMO. Any fresh herbage? Couple sprigs of rosemary maybe?How crazy is this:
Put in lamb bones and veggies in the bottom of a crock pit, put my lamb roast on top, add about an inch of water and a few tablespoons of red wine, and cook for 7 hours. The liquid in the bottom is to be used to make the gravy.
Tell me I'm crazy.
do it and post the picsHastur said:How crazy is this:
Put in lamb bones and veggies in the bottom of a crock pit, put my lamb roast on top, add about an inch of water and a few tablespoons of red wine, and cook for 7 hours. The liquid in the bottom is to be used to make the gravy.
Tell me I'm crazy.
That looks really good - I made a chicken and vegetable soup last week that was a hit with the family, will have to try this one out as well.Made chicken and dumplings a few days ago. I followed this except I used closer to 3 cups of chicken (rotisserie) and used dried parsley instead of thyme which I didn’t have
https://www.bowlofdelicious.com/easy-chicken-and-dumplings-from-scratch/
I barely stirred the dumpling mix together, they turned out very light and fluffy.
Really good
It was deliciousThat looks really good - I made a chicken and vegetable soup last week that was a hit with the family, will have to try this one out as well.
This sounds delicious, I may make some next cold front.This has been my go to for the little cold snap we've been having lately:
Pozole Verde
2 pounds boneless chicken thighs, skin removed
1.25 pound tomatillos (husked and washed)
1 large white onion, quartered
1 small white onion (chopped for serving)
3 jalapenos (stemmed, halved, seeded)
3 poblano peppers (stemmed, seeded, quartered)
2 large cloves garlic (peeled)
8 cups chicken broth
3 15 ounce can of white hominy (drained and rinsed)
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 large handful of cilantro (stems and leaves)
1 + tablespoon dried mexican oregano
1 + tablespoon cumin
2 teaspoons white pepper or to taste.
Sliced radishes
Crumbled queso fresco
Thick corn tortillas (homemade best)
In a large dutch oven, sear chicken in oil over medium heat until brown develops. Deglaze with chicken broth.
Add remaining broth, garlic, tomatillos, large onion quarters, jalapenos, oregano, cumin, and salt.
Bring to boil over high heat.
Reduce heat, cover partially and simmer on low for 40 minutes or until chicken is falling apart.
Transfer chicken to bowl or cutting board with slotted spon and shred.
Using slotted spoon, place tomatillos, onions, and jalapenos in blender. Add large handful of fresh cilantro and a cup of cooking liquid and puree until completely smooth. A good blender like a Vitamix or Blendtec is helpful here.
Add shredded chicken, puree, and hominy into dutch oven. Stir and cook uncovered over medium heat for 15 minutes.
Taste and salt as needed.
Serve with lime wedges, sliced radishes, chopped cilantro, crumbled queso fresco, chopped white onions, and thick corn tortillas for dipping.
Have you noticed their pricing on fresh ginger there?Discovered a killer Asian market just down the road a couple weeks ago.
Quick question, Ron. After I pull and blend the veggies and cooking liquid, do I discard the rest of the cooking liquid or keep it in the pot?This has been my go to for the little cold snap we've been having lately:
Pozole Verde
2 pounds boneless chicken thighs, skin removed
1.25 pound tomatillos (husked and washed)
1 large white onion, quartered
1 small white onion (chopped for serving)
3 jalapenos (stemmed, halved, seeded)
3 poblano peppers (stemmed, seeded, quartered)
2 large cloves garlic (peeled)
8 cups chicken broth
3 15 ounce can of white hominy (drained and rinsed)
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 large handful of cilantro (stems and leaves)
1 + tablespoon dried mexican oregano
1 + tablespoon cumin
2 teaspoons white pepper or to taste.
Sliced radishes
Crumbled queso fresco
Thick corn tortillas (homemade best)
In a large dutch oven, sear chicken in oil over medium heat until brown develops. Deglaze with chicken broth.
Add remaining broth, garlic, tomatillos, large onion quarters, jalapenos, oregano, cumin, and salt.
Bring to boil over high heat.
Reduce heat, cover partially and simmer on low for 40 minutes or until chicken is falling apart.
Transfer chicken to bowl or cutting board with slotted spon and shred.
Using slotted spoon, place tomatillos, onions, and jalapenos in blender. Add large handful of fresh cilantro and a cup of cooking liquid and puree until completely smooth. A good blender like a Vitamix or Blendtec is helpful here.
Add shredded chicken, puree, and hominy into dutch oven. Stir and cook uncovered over medium heat for 15 minutes.
Taste and salt as needed.
Serve with lime wedges, sliced radishes, chopped cilantro, crumbled queso fresco, chopped white onions, and thick corn tortillas for dipping.
Keep it in the pot. Just try and get any particles of veggies into the blender so the soup will be smooth. I use a spider to pull the veggies out. Getting ready to whip up a batch of this here in about 30 minutes myself!Quick question, Ron. After I pull and blend the veggies and cooking liquid, do I discard the rest of the cooking liquid or keep it in the pot?
Smoke the pork. And really good pickles.For Tampa, I'm excited to try my hand at Cuban sandwiches. Easy enough to get the basic idea down with youtube videos, etc. Any first hand experience/tips?
TIA
A mojo or sour orange marinade adds some authenticity to the pork. If you don't have a sandwich press, a 10" cast iron skillet nestled in a 12" cast iron skillet (both heated in the oven) works great. Some add a brick.I usually have food/snacks on Super Bowl sunday related to the two cities representing the game. So, KC isn't too hard. Beef BBQ. I've done this for years, so I'm good there.
For Tampa, I'm excited to try my hand at Cuban sandwiches. Easy enough to get the basic idea down with youtube videos, etc. Any first hand experience/tips?
TIA
I like mine a bit chewier so I'll pass.A mojo or sour orange marinade adds some authenticity to the pork. If you don't have a sandwich press, a 10" cast iron skillet nestled in a 12" cast iron skillet (both heated in the oven) works great. Some add a brick.
I'm going to marinate the pork in this tonight, then tomorrow I will slather the pork in oregano, garlic, and lime juice before putting it in my smoker.Ron Swanson said:A mojo or sour orange marinade adds some authenticity to the pork. If you don't have a sandwich press, a 10" cast iron skillet nestled in a 12" cast iron skillet (both heated in the oven) works great. Some add a brick.
Made this yesterday for SB. It was REALLY good. Used pork instead of chicken and pickled radicchio instead of radishes since they were out. Even better today for lunch!This has been my go to for the little cold snap we've been having lately:
Pozole Verde
2 pounds boneless chicken thighs, skin removed
1.25 pound tomatillos (husked and washed)
1 large white onion, quartered
1 small white onion (chopped for serving)
3 jalapenos (stemmed, halved, seeded)
3 poblano peppers (stemmed, seeded, quartered)
2 large cloves garlic (peeled)
8 cups chicken broth
3 15 ounce can of white hominy (drained and rinsed)
2 teaspoons kosher salt
2 tablespoons vegetable oil
1 large handful of cilantro (stems and leaves)
1 + tablespoon dried mexican oregano
1 + tablespoon cumin
2 teaspoons white pepper or to taste.
Sliced radishes
Crumbled queso fresco
Thick corn tortillas (homemade best)
In a large dutch oven, sear chicken in oil over medium heat until brown develops. Deglaze with chicken broth.
Add remaining broth, garlic, tomatillos, large onion quarters, jalapenos, oregano, cumin, and salt.
Bring to boil over high heat.
Reduce heat, cover partially and simmer on low for 40 minutes or until chicken is falling apart.
Transfer chicken to bowl or cutting board with slotted spon and shred.
Using slotted spoon, place tomatillos, onions, and jalapenos in blender. Add large handful of fresh cilantro and a cup of cooking liquid and puree until completely smooth. A good blender like a Vitamix or Blendtec is helpful here.
Add shredded chicken, puree, and hominy into dutch oven. Stir and cook uncovered over medium heat for 15 minutes.
Taste and salt as needed.
Serve with lime wedges, sliced radishes, chopped cilantro, crumbled queso fresco, chopped white onions, and thick corn tortillas for dipping.
This stuff is the secret of how Nashville hot can stay crispy with the sauce.I went to Nashville for the draft in 2019 and had both Hattie B's and Prince's. Now I know it's not a fair fight, but for the life of me I cannot find anything anywhere to approximate this. I've had tons of buffalo wings not in the city of Buffalo and 20% of them are actually awesome, so how can no one do Nashville Hot properly?
Someone solve this for me - recipe, recommend a pre-fab, something.
Looks good, but I am still in search of the correct flavor. Can't come close at home yet.This stuff is the secret of how Nashville hot can stay crispy with the sauce.
https://modernistpantry.com/products/crisp-coat-uc.html
Good info, and I agree that with saucy fried food good texture is more elusive than taste.This stuff is the secret of how Nashville hot can stay crispy with the sauce.
https://modernistpantry.com/products/crisp-coat-uc.html
wow - that stuff is expensive! $25/14 oz.This stuff is the secret of how Nashville hot can stay crispy with the sauce.
https://modernistpantry.com/products/crisp-coat-uc.html