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Shit I've Cooked Lately

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14 minutes ago, BabaYaga said:

Same.  Hunters we lease to chase horns.  So does my son.  So I use our extended-season tags primarily for does (which taste better anyway).  Sous vide & cast iron seared steaks are a staple.  As are medallions (can cook these any number of ways).  Ground for patties and spaghetti/bolognese.  Breakfast sausage always a hit.  Bacon/jalapeno/cream cheese poppers never go out of style.  Then you have chili (green & red) and the whole spectrum of sausage options.  This season I'm going to do a crown roast.

I did a whole roasted neck last year, and shredded it to make deshebrada tacos -- it was good, but tasted a bit strong.  I liked roasting the neck, I just need to do something else with the meat as an end-dish.

Definitely love the simple, seared steaks.  And yeah, medallions are versatile.  Made lots of breakfast sausage, that's a staple.  I may have some jalapeno cheese summer sausage made next time.  And of course, chili.  My mom used to make a GREAT venison carne guisada -- I tried to replicate, and it didn't work.  I may have her come over and make a batch so I can watch and learn.

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14 minutes ago, Brisketexan said:

I did a whole roasted neck last year, and shredded it to make deshebrada tacos -- it was good, but tasted a bit strong.  I liked roasting the neck, I just need to do something else with the meat as an end-dish.

Definitely love the simple, seared steaks.  And yeah, medallions are versatile.  Made lots of breakfast sausage, that's a staple.  I may have some jalapeno cheese summer sausage made next time.  And of course, chili.  My mom used to make a GREAT venison carne guisada -- I tried to replicate, and it didn't work.  I may have her come over and make a batch so I can watch and learn.

Try a gremolata.  Substitute your medallions for the typical beef tenderloin.  Sear, slice across the middle, cover, and serve.  Even better on a crustini with horseradish.

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18 minutes ago, BabaYaga said:

Try a gremolata.  Substitute your medallions for the typical beef tenderloin.  Sear, slice across the middle, cover, and serve.  Even better on a crustini with horseradish.

Someone did the crostini with medium rare thin slices at deer camp workday this spring.  It was really f'n good.  I may try that.  Again, though - lotsa good choices for backstrap, I'm looking for stuff to do with the rest still.  I need to dig into the freezer soon, and get creative.

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15 minutes ago, Brisketexan said:

Someone did the crostini with medium rare thin slices at deer camp workday this spring.  It was really f'n good.  I may try that.  Again, though - lotsa good choices for backstrap, I'm looking for stuff to do with the rest still.  I need to dig into the freezer soon, and get creative.

Jerky.  Lots and lots of jerky.  It's easy.  Healthy.  And great to share with friends/family.  

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17 minutes ago, BabaYaga said:

Jerky.  Lots and lots of jerky.  It's easy.  Healthy.  And great to share with friends/family.  

I made a batch last season -- I liked it, but I was the only one.  I may try a flavored version, though -- teryaki, cajun spice, stuff like that.  I really need to do that, and report back.

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Yep.  I thought I was ready to serve then shit happened.  Wife didn't help trying to negotiate with the terrorist.  I know better now.

It happens.  Last weekend it was just me and the kids.  I thought I’d treat myself to some lamb since I’m the only one around here who loves lamb.  Check on the rack outside and internal temp was 111*.  Go inside to work on the kids’ food, one kid hits the other, crying ensues.... and next thing you know you’re running back outside and seeing 149* on the meat thermo.  Didn’t care. I ate that entire rack with extreme prejudice and loved every single bite.
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Ha...I know the feeling brother.  I tell my wife that all the time.


Think of all we could accomplish if we could just get rid of our families.

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This should probably go in the steel shank thread, but I saw the Hatch chiles in HEB yesterday, and suddenly got a hankering to make some of those old time Bisquick sausage/cheese balls, except with jalapeno jack and chopped Hatch chiles.  I could eat a couple dozen of those.

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7 hours ago, Brisketexan said:

Someone did the crostini with medium rare thin slices at deer camp workday this spring.  It was really f'n good.  I may try that.  Again, though - lotsa good choices for backstrap, I'm looking for stuff to do with the rest still.  I need to dig into the freezer soon, and get creative.

Jerky is a pretty obvious choice, and I definitely recommend the bolognese that someone mentioned previously. I've done this Dean Fearing buffalo tenderloin with venison before, and it turned out great.

As for more creative ideas for the rest of the deer that I've had success with: meatballs (with some added fat), a bourguignon-style stew with shredded meat, and shepherd's pie.

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We're going to use "cooked" loosely. Crawfish salad, served with a dry Aleatico.

 

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Edited by Anastasis

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Cross posted from the sous vide thread. Watermelon radish and cucumber salad, zucchini spirals with fresh pesto from garden, butter basted hailbut sous vide. Matched up with 2012 Kongsgaard Chardonnay. Did not suck. 

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Edited by Anastasis

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3 lbs of pork belly marinated in apple juice and other shit overnight, 4.5 hours on the smoker, rendered and rested, coated in corn starch and deep fried, then tossed in jalapeño jelly, plated and garnished with cilantro. Amazing. I’m proud of myself.

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Made cookies the other night and my baking mat was in the dishwasher, so i used a mini muffin tray. Tollhouse recipe with a cup and a half of old fashioned oats
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Takes an extra 5ish minutes but this is my new cookie jam.

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Cut some sirloin into chunks. Seasoned with a blend of herbs, red pepper, salt. Browned. Then added half an onion, and 4 carrots in chunks. Deglazed pan with the veggies, added a coupla cups of beef stock. Splash of wine. Simmered for 4 hours.

 

Took the liquid, added slurry to thicken and make a thicker sauce. Sliced some white potatoes and fried them to semi crisp. Put the slices in the bottom of the bowl, topped with beef, carrots, and gravy, fresh parsley.

 

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Did that Sonstanza Brown Butter Chicken last night. This is the only way chicken breasts taste good. Just cook it in a shit ton of butter! Whoulda thunk?
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In an effort to be healthier, I made a batch of vegetarian stew. Roasted eggplant and sauteed mushrooms are the meat of the stew, with roasted tomatoes and some onions/garlic in the base. Prep each of the pieces separately, then simmer together for a few minutes. I topped with some cotija cheese and herbs de provence. Low calorie, but definitely filling.

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On ‎8‎/‎14‎/‎2018 at 4:17 PM, retsevlys said:

Made some jalapeno hot sauce last night.  Pretty tasty.

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Recipe?  Been trying out a few different hot sauce/salsa recipes.  Looks fucking good.

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On 8/14/2018 at 4:17 PM, retsevlys said:

Made some jalapeno hot sauce last night.  Pretty tasty.

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Pos rep for re purposing airplane bottles into table salsa containers 

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17 hours ago, BearCountry11 said:

Recipe?  Been trying out a few different hot sauce/salsa recipes.  Looks fucking good.

1 cup peppers

1 2/3 cups white vinegar

1 tsp salt

1 clove garlic

1/2 tsp olive oil

1/2 tsp Worcestershire

Open windows, boil all of the above for 20-30 minutes.  Liquify in blender.  You can add water or vinegar to blender if you need to thicken it.

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What are y’all doing for Hatch season?  I’ve only seen it mentioned in passing in various threads.  We love those chiles and enjoy trying all the stuff that you can find available at this time of year.  I like to roast my own (10-20lbs total, selected from whichever market has the best selection, about 50-50 “mild” and “hot”) and then freeze them to use throughout the year.

First batch of “hot” this year:

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CM makes killer Hatch-marinated chicken and fresh hot Hatch sausages:

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Mrs. Sola (no pics) makes decadent quesadillas with the Hatch chicken:

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And the Hatch tamale stuffed chicken is amazing when roasted over oak:

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Any other Hatch fans out there?

Edited by solamente73
English is harder than cooking

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Made stacked enchiladas. Used the canned Hatch green Chile sauce. Filled with spinach, mushrooms (sautéed in fajita seasoning), green chiles, and Monterrey jack. More sauce on top, extra mushrooms, and cheese. Drizzled with crema and cilantro.

Then, grilled corn (again, cheated - frozen from Trader Joe’s) made street corn style: Tapatio, crema, queso fresco, and cilantro.

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Y’all aint living right unless you married you a Cajun wife. 

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Basically Mr B’s recipe in New Orleans with some scratch French bread. I love my wife. 

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1 hour ago, Brisketexan said:

Rib day.

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I'd eat that

On 8/17/2018 at 7:36 PM, Etexhorn13 said:

Y’all aint living right unless you married you a Cajun wife. 

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2w3oump.jpg

Basically Mr B’s recipe in New Orleans with some scratch French bread. I love my wife. 

I'd eat that

3 hours ago, SmokeyTheBear said:

Went Japanese tonight:
Tonkatsu, korokke (potato croquet), and cold soba with dipping sauce0f9f77fedc1f34a3b327e222b5e41169.jpg

I'd eat that

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Stretching out the legs on the new smoker.

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Judged the timing terribly. Wrapped in foil and threw it in a cooler. Have to kill a couple hours now. Oh, and fuck imgbb going all armybrat on me. 

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Edited by Anastasis

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3 minutes ago, ERhine said:

What is the purpose of foil on the bones? Color?

Yeah, intended to keep them from turning black.  I actually forgot to put them on before I went on the smoker so they got pretty dark anyways. 

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2 hours ago, Anastasis said:

plated with home made caesar salad.

If I mentally adjust for the horrific white balance, that looks pretty damn good. It looks like you added some salt over the top - is that correct? I really like some really flakey sea salt on the table for chops and steaks...what are you using?

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1 hour ago, Sheep Have Wool said:

If I mentally adjust for the horrific white balance, that looks pretty damn good. It looks like you added some salt over the top - is that correct? I really like some really flakey sea salt on the table for chops and steaks...what are you using?

All images courtesy of apple. No salt over the top in those pics. But not opposed. 

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Felt like cooking this weekend since being sober gives you a lot of extra time on your hands.  HEB had pork loin on sale for $1.49/lb - there weren't any decent ones in the case so the butcher brought me a 8.5lb'er from the back. Decided to make this Tuscan pork roast recipe:

https://www.cooksillustrated.com/recipes/8643-tuscan-style-roast-pork-with-garlic-and-rosemary-arista

Didn't get all the steps documented like making the infused olive oil and the reverse sear at the end, but the result was good.  Would have been great had I not cooked it about 10 minutes too long - I overestimated the amount of time it would take a roast that big to get to 130.  Served with baked sweet potatoes mashed with maple syrup, lemon zest and balsamic vinegar, and sauteed asparagus.

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I was on my own for dinner tonight and thought I’d make do with what I found. I found mozzarella and those little cheese sticks rolled up in pepperoni. Plus pesto and Dave’s Killer Bread and a little bit of butter and garlic powder. Not quite steel shank
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Cross posted.  German potato salad.  No mustard or mayo, but vinegar and sugar instead.  And a lb of bacon.

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