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Posted
20 minutes ago, Texzilla58 said:

I roasted a bunch of tomatoes a few days ago. Filled a 9x13 pan with a variety but mostly Campari’s and grape, with a chopped head of garlic a couple of jalapeños, basil, olive oil.  
 

Had some leftover so heated up, a couple of eggs nestled in, and covered with a lid.  Yolks were still runny, and wife loved it.  A play on shakshuka.

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"uova al purgatorio"

 

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Posted

All that tomato talk got my juices flowing. I normally dislike olives and capers, but I love making snapper Veracruz. My wife bought some risotto thing from HEB to go along with it. 

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Posted

The post from @Masshole Horn and constant whining from my ten year old inspired me. She loves Indian food and I hate how gotdamned expensive it is. 
 

This is more of a riff on butter chicken than a real attempt.  Leaving the skin on isn’t traditional but I love grilled chicken skin and I cooked the sauce separately and poured over the grilled drumsticks that cooked all the way on the grill. They got slashed to the bone and marinated overnight in a yogurt/spice mix. Slammed and went hard.

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Posted
6 minutes ago, 956 Worldwide said:

The post from @Masshole Horn and constant whining from my ten year old inspired me. She loves Indian food and I hate how gotdamned expensive it is. 
 

This is more of a riff on butter chicken than a real attempt.  Leaving the skin on isn’t traditional but I love grilled chicken skin and I cooked the sauce separately and poured over the grilled drumsticks that cooked all the way on the grill. They got slashed to the bone and marinated overnight in a yogurt/spice mix. Slammed and went hard.

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The fact that you went to atm blows my mind every time I see your posts, regardless of topic 😂

Posted
16 minutes ago, Brisketexan said:

Had a crawfish boil this Sunday. Leftover sausage and shrimp, and I also had some leftover Cajun grilled chicken I made for the philistines. What to do with that? Duh.

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Posted (edited)
11 hours ago, Party_Taco said:

Tapa fail… anyway here’s the before pic
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Woah!  Those look amazing!

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Posted

Taco man, please tell me you didn’t use that much breading. My MD sensibilities cringe when people make them with any more than a touch of saltine to the point they taste like a cake and not a crab. 
 

pan frying is perfectly acceptable for a crabcake. 

Wife wanted a pasta dinner. Mom gets what she wants. 

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Posted
13 hours ago, Party_Taco said:

Tapa fail… anyway here’s the before pic
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Where’s the crab? All I see is a bunch of breading.

Posted
50 minutes ago, 956 Worldwide said:

This is a fucking crabcake. 

I made crab cakes on Saturday as well (no pics).

Man oh man ever since COVID crab is off the charts expensive.

I remember buying a 16oz tub of lump crab for about $17 before the pandemic.

That was the price for an 8oz at H‑E‑B this last weekend.

Still worth it.

Posted

Hosted friends.  I did the filets.  Two are the right are pan-seared, butter, etc.  Two on the upper left are the same but with a spicy chimichurri.  Two bottles of Caymus 50th and a bottle of Prisoners later, it was a good night.  

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Posted
1 hour ago, Steamboat1874 said:

I made crab cakes on Saturday as well (no pics).

Man oh man ever since COVID crab is off the charts expensive.

I remember buying a 16oz tub of lump crab for about $17 before the pandemic.

That was the price for an 8oz at H‑E‑B this last weekend.

Still worth it.

It’s gotten ridiculous. Used to be a regular menu item in our house. Now it’s only special occasions. 

Posted
49 minutes ago, Bert Orange said:

It’s gotten ridiculous. Used to be a regular menu item in our house. Now it’s only special occasions. 

Pappadeaux actually took crab cakes off of their menu because of the price volatility.

Not sure they are back yet or not but when they had them they were spectacular.

Posted

Had to cook some chicken thighs so I made an arrabbiata sauce with what I had on hand. Browned the chicken in olive oil. Then sautéed garlic, shallots, crushed red pepper, Calabrian chilis, and tomato paste. Added a can of San Marzanos and then finished the chicken in the sauce. Fried up some polenta separately. Threw some parsley on top because that’s what separates us from the animals.
 

 

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Posted
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Practically falls apart if done right 

Yeah, I know… like I said in the post they didn’t have all the lump I needed and I was worried about binding with the claw meat.

Too much breading, slightly overcooked, don’t care did smash.
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Posted
On 2/22/2025 at 4:36 PM, tx 3 putt said:

 

i freeze in a glad square container. pop it out and vacuum seal. 

it'll heat up in 8 mins and taste great 

This has been a fantastic tip for me. Thank you!

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Posted
On 5/10/2025 at 2:17 PM, Underdog said:

Might need a few more pancakes to go along with all of that syrup.  
 

<— syrup minimalist. 

Seeing how puffy and absorbent those soufflé pancakes look, that looks like extremely minimal syrup. I wouldn’t be surprised if he had to add a little more. 

Posted
stir-fried cabbage with garlic, onions, peppers, bacon and scrambled egg, topped with dark soy, scallions and chili crisp...20250522_193449.thumb.jpg.949fd75ae6ceb669c8da9594c01271a2.jpg
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 i made it up but i feel certain it's a dish that exists. if not, it should!
 

Egg roll in a bowl… made similar things when I ate low carb.
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Posted

Question for the Surly Kitchen Experts:  I made braised short ribs for the 1st time yesterday, and the meat came out excellent, but I fucked up the reduction something fierce.  It separated entirely and I ended up w/ oil and solids.  Any tips for how to reduce correctly to get a good thick sauce instead of a mess?  I suspect I need to try and get rid of more of the oil/fat after browning the beef so that the liquid is more wine/broth to begin with?

Posted

You can buy a oil/fat separator if you want to do a reduction right away. You can drain off all but a little of the fat but be careful to leave the fond. Straining the liquid will also help get it glossy and less chunky if that’s what you want. 

Another cheat, that requires some patience and planning is to let the dish sit overnight in the fridge. The fat will congeal at the top and its easy enough to strip away and get at the good stuff underneath.  You also get more flavor as the good stuff sits and mixes together. 

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Posted
On 5/12/2025 at 12:02 PM, Steamboat1874 said:

I made crab cakes on Saturday as well (no pics).

Man oh man ever since COVID crab is off the charts expensive.

I remember buying a 16oz tub of lump crab for about $17 before the pandemic.

That was the price for an 8oz at H‑E‑B this last weekend.

Still worth it.

As luck would have it, lump “blend” was on sale at HEB today for $15. Not true lump, but it’ll do. Crabcakes tonight!! 

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Posted
6 minutes ago, Bert Orange said:

As luck would have it, lump “blend” was on sale at HEB today for $15. Not true lump, but it’ll do. Crabcakes tonight!! 

Think I going to try shrimp cakes next time using diced boiled shrimp.

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Posted

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Boudin stuffed bacon wrapped pork tenderloin (From Buccee's) with some fixins

The tenderloin was awesome. Came frozen. Thawed and baked at 375 for about an hour.

I hate going to Buccee's  but I will make another trip and buy 5 of those bad boys. 

Posted
15 hours ago, Post Oak said:

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Boudin stuffed bacon wrapped pork tenderloin (From Buccee's) with some fixins

The tenderloin was awesome. Came frozen. Thawed and baked at 375 for about an hour.

I hate going to Buccee's  but I will make another trip and buy 5 of those bad boys. 

Is there a “Shit I’ve Heated Lately” thread?

 

I kid. Looks awesome. 

Posted

Cherry tomatoes are coming in pretty fast now. Made a little baked feta situation for a lunch snack. Tomatoes, onions, red pepper, oregano, olive oil. 

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Posted
On 5/26/2025 at 10:07 AM, 956 Worldwide said:

You can buy a oil/fat separator if you want to do a reduction right away. You can drain off all but a little of the fat but be careful to leave the fond. Straining the liquid will also help get it glossy and less chunky if that’s what you want. 

Another cheat, that requires some patience and planning is to let the dish sit overnight in the fridge. The fat will congeal at the top and its easy enough to strip away and get at the good stuff underneath.  You also get more flavor as the good stuff sits and mixes together. 

When I make any braised meat, usually a chuck roast, I will remove the meat and veg to get to the sauce.  Once it sits a few minutes I remove the large pools of grease with a turkey batter, sucking up the pools and putting in a bowl.  If you’re needing to serve now and it’s thin I strain it in a China hat and then put in pan to reduce a bit on higher heat and balance seasonings.  I have no issue using a little corn starch slurry to thicken.  Best is as WW suggests and cool in the fridge and pull off the fat.  

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Posted
7 minutes ago, Texzilla58 said:

When I make any braised meat, usually a chuck roast, I will remove the meat and veg to get to the sauce.  Once it sits a few minutes I remove the large pools of grease with a turkey batter, sucking up the pools and putting in a bowl.  If you’re needing to serve now and it’s thin I strain it in a China hat and then put in pan to reduce a bit on higher heat and balance seasonings.  I have no issue using a little corn starch slurry to thicken.  Best is as WW suggests and cool in the fridge and pull off the fat.  

A corn starch slurry is absolutely in the rotation to tighten a pan sauce.

The thing to remember on pan sauce reductions is that recipes lie. It’s like how they tell you to caramelize onions for 5-7 minutes.  No.  You can burn onions in 5-7 minutes but to get caramelized onions you need pretty low heat and maybe 30 minutes. 
 

Pan sauces will not reduce in the time your recipe says by simmering. Double the time, maybe. Restaurants will use pre-prepped demiglace or red-wine reductions to get your meal out. At home you just have to find a way to keep your protein warm and take your time. 

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