Slow cooker roast beef.
Home made mashed taters n gravy.
French cut, green beans.
Attachment 315484
Comfort food, right there. :angel:
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Slow cooker roast beef.
Home made mashed taters n gravy.
French cut, green beans.
Attachment 315484
Comfort food, right there. :angel:
My kind of supper :tuQuote:
Originally Posted by outback
However since I don't have a slow cooker and that since I'd be home, the beef would have been slow simmered in a cast iron Dutch Oven.
Attachment 315485
Attachment 315491...Some comfort food....Venison / Burger meatloaf, mashed taters
Good weekend grub gents.
:tu
Flattened jerk Cornish hen up here tonight.
Tasty little bird.
No leftovers.
Sounds Great!Quote:
Originally Posted by MikeB52
When you say--'Flattened' are you talking about a 'Spatchcock' Cornish Hen?? Where the back bone is either removed or just split then the breast plate is broken so that the bird lays flat?
Just wondering.
[QUOTE=outback;1896320]Slow cooker roast beef.
Home made mashed taters n gravy.
French cut, green beans.
[ATTACH=CONFIG]
Comfort food, right there. :angel:[/QUOTE
Have you ever done Mississippi pot roast in the crock Mike?
No gravy..!!!Quote:
Originally Posted by nessmuck
[QUOTE=tcrideshd;1896346]Hmmm, can't say I have. It ain't muddy water, with road kill in it, is it. Whats the recipe...!Quote:
Originally Posted by outback
Never mind, just found it on-line. Interesting, but my wife wouldn't like it. She hates ranch, and pickled anything.
Never seen that before :)Quote:
Originally Posted by CrescentCityRazors
Not sure what this was but I cleaned the plate :)
Attachment 315512
https://www.youtube.com/watch?v=dworCHCm3tsQuote:
Originally Posted by JOB15
This method starts at the spine.
https://www.youtube.com/watch?v=EPMnQRlMbW4
Here's how to do it starting at the breasbone, which is how I do it. He does it a little differently than me and leaves a lot of cuts and holes in the skin. I like the skin as intact as possible. I like the net thing, though, and I want to try that.
There are a lot of little refinements and everyone does it just a little different. Lots of vids on youtube, and you will probably want to watch several, and pick and choose the details.
I dry the bird and start at the breast. You may notice that the pectoral muscles separate into two groups, an outer and an inner group, and the inner group sort of falls away from the rest. I like to cut it on off, and roll those parts right up inside, so the final end flap is not so bulky. You can also set those inner breast filets aside and use in another dish. Breaded and fried they make a great sammitch.
The important thing is to keep the skin intact so it makes a nice self basting casing for the whole bird. I don't cut the skin of the leg. I tunnel debone the legs and upper wings.
It is really hard to over season the bird. I use quite a bit of sage, a little rosemary, and a good dose of Slap Ya Mama. Some panko bread crumbs help everything stick together, and sometimes I also go with a little onion soup mix or dry mustard. After rolling and tying, I rub some more Slap Ya Mama on the skin and sometimes sprinkle on some bread crumbs. Always roast on a rack so it is not just soaking in juices and getting all soggy. The drippings make nice gravy, just pour into cast iron skillet and brown some flour in them, and add a little worcestershire, sherry, and enough water to give you the desired consistency.
Cook at around 400f, temp not that critical, until the core temp is about 162 so as it continues to self cook out of the oven, the inner temp rises to the perfect 165f.
If you let the bird rest for about 45 minutes, you can slice it into nice little rounds. Also straight out of the oven you have sort of a bag of juice that is full of chicken meat. Cut it and the juice all runs out and leaves the meat kind of dry. Let it stand and the juice goes back into the meat, giving it a moister consistency and better flavor.
Obviously, you can do this with any sort of bird, including turkey or peacock or goose. Down to a small pheasant or a really big dove. I wouldn't want to waste too much time doing quail LOL!
The carcass of course makes good stock. I cook it and the giblets down in the pressure cooker for a half hour, cool, strain, and remove all bones from the meat bits. The meat is great for a meat pie, or for adding to the chicken gravy, which is great over grits or waffles. Or toss it back in the broth for a good chicken soup.
Wow I really want some crispy chicken skin, roast potatoes and gravy.
But alas I don't dig on the flesh more.
I was wondering how you would react....:DQuote:
Originally Posted by JOB15
Is OCD Shaver from Chicago around...you know..the Professional Chef ?
I've been wondering about him myself. He hasn't posted since 9/19/2019Quote:
Originally Posted by nessmuck
I do hope he's well and has just been busy.
Attachment 315572
Redfish Gentilly, except I didn't have any Redfish filets so I used Dolphin. Fish is braised in bacon fat, onions, celery, sherry, RoTel tomatoes and chiles, soy sauce and a touch of garlic, then served over white jasmine rice. Homebrewed ale on the side. Simple, quick, and pretty tasty. You can even use frozen filets, without thawing.
While I enjoy dishes from many different cuisines, I'm struggling to understand this dish--Quote:
Originally Posted by CrescentCityRazors
You didn't have 'Redfish which breaths through gills' so you used 'Dolphin which is a mammal and needs to come to the surface to breath air ' then you cooked the 'Fish' :thinking:
While my location is inland from the Pacific we do get a decent selection of seafood but I've never seen 'Dolphin' offered.
I'm quite confused------
Attachment 315573
Uh, that is Dolphin, the fish, Coryphaena hippurus, not Dolphin, the mammal. AKA Dorado in Spanish, and Mahi Mahi in Hawaiian which some marketing wonk thought would be easier to label the product with the name of a language spoken by a very small group of people rather than the name it has carried for 1000 years or more in English. Apparently this was easier than simply reminding people that there is both a fish and a mammal with the same name.Quote:
Originally Posted by cudarunner
https://www.youtube.com/watch?v=t5TCkJdPfJU
As far as I know, all marine mammals are protected by U.S. law. You won't find any marine mammal parts in my freezer or on my dinner plate. Sorry for the confusion but I refuse to use a non English name for a fish that has had a perfectly adequate name in English for a very long time.
Fun fact: the Mahi-Mahi is the same fish that the Maltese named Lampuki, and I mentioned in the Christmas dinner thread.
Really good tasting.
https://en.wikipedia.org/wiki/Mahi-mahi
Yeah, delicious and versatile. Filets out nicely too, big slabs of pure meat. My fourth favorite fish after Tuna, Red Snapper and Flounder. Right up there with Cod, Halibut, Redfish. Fun to catch and you can get vacuum bagged frozen portions at the grocery store, which is where the suspect in post #4216 came from.
A classic
Attachment 315660
Meatballs, potatoes and gravy.
Largest meatballs I have seen and thought at first they were hamburgers without the buns.
Bob
Otto,you are nailing it left and right on the food threads man. I love it !!🍽👍
Back in the late 80's Dom DeLouise did commercials for Ziploc Storage Bags. I've looked and looked for either a still picture from the commercial or the commercial it'self and I can't find either.Quote:
Originally Posted by BobH
Anyway, in it Dom says how many regular meatballs would fit---OR----how many of his-----and he plops a single meatball about the size of a grapefruit in the bag.
I thought that was funnier than all holy hell. :rofl2:
His cook book called 'Eat This It'll Make You Feel Better' has some nice recipes in it from his mother, other celebrities and friends but also a couple from Nancy Reagan. The clams in white sauce is soooooo goooodddd and so easy.
What makes his book well worth the purchase is the stories he tells before the recipes.
Ribeye from walmart. Walmart? Yeah, Walmart. Amazing cut of meat to come from there. Very well marbled, nice and thick. I pan seared it (set off the smoke alarms!) then gently cooked it in a cognac/sherry deglaze seasoned with onion soup mix, worcestershire, and Slap Ya Mama. Served over brown basmati rice. Pretty darn good. Served the two of us.
Attachment 315702
Attachment 315736
Deboned and rolled a small turkey, seasoned inside and out with thyme, Slap Ya Mama, rosemary, and dry mustard powder. Accompanied by green beans sauteed with turkey tasso, onions, green tabasco peppers, and sherry. Brown rice from yesterday, gravy of course, and one of my all grain high octane hopless ales. Delish, of course.
Attachment 315778
Turkey, corn tortilla, and green chile soup, accompanied by my signature Gentilly Blackout ale and my first attempt at homemade pita.
Looks and sounds good.
Oyster Crackers?!?!? When I was growing up having those for soup, chili etc was a Big Treat. Normally we got Nabisco Saltines.
Did you get a pocket in the pita? Just wondering :shrug:
Looks very tasty, and your beverage choices, also quite tasty sounding..
:beer1:
The pocket just magically appears if you cook them right. You don't have to filet it in there.Quote:
Originally Posted by cudarunner
The youtube I followed said bake them at 475. I tried that. Meh. Then I cooked a few more on a very hot comal, like a flour gordita. Cook one side about 45 seconds, turn, and cook till it puffs. A couple of minutes. Flip one more time and finish cooking the first side. Walah. Then I tried cooking in the 475 degree oven, on a cooling rack. Not bad but the comal works best for me.
Thanks. Life is too short for beer from the store. Or for anything under 7.5%ABV.Quote:
Originally Posted by MikeB52
I would love to go into every Grandmas kitchen in Louisiana....and eat my way through the state. Nevah been there...Quote:
Originally Posted by CrescentCityRazors
Tonight's dinner. Purchased from Wasabi.
Japanese Tofu curry (My Favorite) & Other delights.
Attachment 315815
I love Japanese curry !!🥢
I used to buy the packaged curry roux at the Japanese Grocery here in downtown Denver the Golden curry brand. I know its pre made but some things are just good the way they are and this stuff is like curried crack gravy. Just couldn't get enough of it. :angel:
I always made mine with sweet potato and smoked sausage ....cardiologist nightmare.
Come to think of it now. Most times I can forgo rice since getting DB 2 but this is one of those dishes where nice fluffy white sticky rice just is sorely missed.:(
Last night I had Chinese pancakes filled with Glass noodles & Dark fungus and more.
Very tasty..
I had some Japanese rice noodles too.
Attachment 315986
Thems look like some yummy carbs!😜
Attachment 316019
Pan seared red snapper filet topped with crawfish braised in an onion and remoulade based cornmeal and flour roux, with fresh asparagus braised in sherry. Not shown: sour buttermilk and chipotle cornbread muffins. (still in the oven.)
Attachment 316270
Nachos !
