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Shit I've Cooked Lately

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Base is sushi rice, followed by fresh spinach, chopped cucumbers, green onions, avocados, sashimi grade salmon and fried salmon skin, toasted coconut flakes and sesame seeds. I then poured poke dressing over it and topped it off with spicy Sriracha mayo.

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Shaking Beef  (Bo Luc Lac) - Vietnamese salet of ribeye, shallot, arugula, mint, basil, rice, and a dressing (lime, Thai Chile, palm sugar, fish sauce). Great dish for spring or summer. 

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My roommate made the halibut, so props to him. He also wanted to add the recipe for too.

Grilled halibut with a honey-garlic glaze. Halibut seared on both sides for about 90sec then 2 1/2 minutes both sides on medium heat. The glaze was made with 1\2 lemon squeezed, 2 tsp soy sauce, and pepper, 2 tbsp of honey, and melted butter, and 2 cloves of garlic minced. Based on 1lb of halibut so adjust accordingly.

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I have a mild obsession with making the perfect soft scrambled eggs on the weekends. The eggs are "steamed" in olive oil and butter for about 12 minutes. Prosciutto di Parma around the edges. Freshly grated parm on top.  Other go to is the same eggs with salmon and creme fraiche. 

 

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51 minutes ago, Kringelbert Fishtybuns said:

Perhaps this should go in the ashamed thread, but at crawfish boils my favorite bits are the garlic cloves, sausage and mushrooms - sometimes all shoved in my mouth at the same time.

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10 hours ago, ERhine said:

I guess this goes here. Crawfish fundraiser from this past weekend a few of us were roped into doing.

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That looks awesome. I am doing my first boil this weekend and I can't wait.

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First batch was just vegetables which were kept in separate cooler. Then multiple batches of crawfish throughout the day. Served them with couple scoops of crawfish and half scoop of potatoes/mushrooms/etc.

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8 hours ago, ERhine said:

First batch was just vegetables which were kept in separate cooler. Then multiple batches of crawfish throughout the day. Served them with couple scoops of crawfish and half scoop of potatoes/mushrooms/etc.

Does anyone else have some sort of weird adverse reaction to seeing an ERhine post without animated gifs of some chick getting railed?

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Finished product is shown here on top of some smoked chicken from Champkind. Also had it on boudin.

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On 3/29/2018 at 7:32 PM, Dontshootrude said:

That looks awesome. I am doing my first boil this weekend and I can't wait.

You need to go to an LSU board to see how it’s done right because this is fucking bullshit.

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Finished product is shown here on top of some smoked chicken from Champkind. Also had it on boudin.


Damn that looks good. The crawfish gravy and some bread would be excellent.

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22 minutes ago, Fudge Nuggets said:

You need to go to an LSU board to see how it’s done right because this is fucking bullshit.

They don’t appear to speak English on the LSU boards. 

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Made my family a slight twist on "Chicago Italian Beef Combo" sandwiches in au jus for dinner last night.  Rump roast + Italian sausage + sweet & hot peppers + onions.  Au jus was kicked up beyond meat drippings with 3:1 of beef stock to red wine.   Threw in some oven roasted herbed parmesan russet potato wedges for a side.

True Chicago style combos use "hot giardiniera" pickled relish instead of straight onions but getting certain kids to eat cauliflower & carrots on a sandwich seemed like a non-starter.  Unfortunately they had scarfed most of the peppers and onions by the time I got around to making mine, so it looks a little barren.  Italian sausage is under the roast on the sandwich.  OK, so it isn't a great photo.  Tasted fantastic.  (Oh yeah, those are bolillo rolls, which hold up remarkably well to the jus.)  FYI, I pulled the roast at 135 F but it lost most of the pink after slicing and reheating in the skillet.  By that time it was "medium", lesson learned.  Pull it at rare or just slice and serve.

 

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Edited by jimmyjazz

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14 hours ago, Fudge Nuggets said:

You need to go to an LSU board to see how it’s done right because this is fucking bullshit.

Enlighten us.

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13 minutes ago, Hank_Hill said:

Enlighten us.

Yeah, if this thread is only limited to "most authentic ___ ever" then forget it.

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easter brunch

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white and yellow cheddar cheese grits - i served these topped with lardons and some chopped tomato and onion

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cardamom bread

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easter dinner

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lamb braised in red wine, cumin and garlic with pomegranate, lemon and mint

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rhubarb and raspberry crisp - served with vanilla ice cream

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9 hours ago, jimmyjazz said:

Yeah, if this thread is only limited to "most authentic ___ ever" then forget it.

fudge nuggets getting strong rep for most authentic faggotry ever. 

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58 minutes ago, Jack Straw said:

easter dinner

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lamb braised in red wine, cumin and garlic with pomegranate, lemon and mint

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rhubarb and raspberry crisp - served with vanilla ice cream

I am almost exclusively a lurker but love to eat and drink.  So, I am thrilled to see Jack Straw made the jump.  Thank you for continuing to post!

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1 hour ago, Jack Straw said:

easter dinner

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lamb braised in red wine, cumin and garlic with pomegranate, lemon and mint

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rhubarb and raspberry crisp - served with vanilla ice cream

That looks really good, but most important is the dog is back.

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I haven't figured out how to comment on "likes" (don't think we can, yet) so I'll just say here that this thread picked up right where the other left off.  Nice work, y'all!

Easter lamb, roasted in BGE:

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4 hours ago, solamente73 said:

I haven't figured out how to comment on "likes" (don't think we can, yet) so I'll just say here that this thread picked up right where the other left off.  Nice work, y'all!

Easter lamb, roasted in BGE:

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Little bit of green meat never hurt anyone.

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Recipe is simple:

Sushi grade tuna from CM (about 12-16 ounces I think)
2 medium avocados
3/4 of medium cucumber
Ounce or so of CM raw white sesame seeds, roasted yourself
Ounce or two (to taste) low sodium soy sauce.

Mix, let sit in the fridge for an hour or longer if you have time. Definitely not as good if eaten immediately.

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Grill lighting was delayed 90 minutes due to hail/thunderstorms/nearly-a-tornado. Delayed but not postponed. Poblano and cheddar burgers with a side of Opa’s jap and chee sausage. Opa’s is the tits.

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