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Shit I've Cooked Lately


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2 hours ago, Horn Draoi said:

I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

My HEB in Houston has it from time to time. Next to the smoked salmon, oyster pints, and krab. 

 

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1 hour ago, Pescado_Rojo said:

Was kinda high last night and craving tomato soup. Soften some shallots in butter and evoo, add a clove of garlic and stir until fragrant, then dump in the fresh tomatoes, basil and thyme and add S&P to taste. When the tomatoes get soft, pull out the thyme  stems and throw it all in the ninja with a cup of chicken stock. Back in the pot With a little smoked Gouda and heavy cream for a quick simmer, and wala! The grilled cheese was smoked Gouda and provolone with a slice of prosciutto. 

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Gotdam I want a grilled cheese sandwich right now.

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I can handle the Brussels sprouts and fish chili potatoes, but the salt cod intrigues me-heard about it all my life, never tasted it.  Where did you find it?  Did you soak it before cooking?  Cooked in a big ole skillet?  Thanks!

Heya - So it was my first time and I did the research beforehand. Central Market had it as part of their Passport to Portugal event and I was eager to try it.

The cod soaked for a total of 56 hours, and I changed the water every 6-12 hours, but I’ve heard 48 total gets it done.

Cooked in a deep skillet with vegetable oil for a couple mins a side after a simple flowering.
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59 minutes ago, BHMCruiser said:

Do you have a recipe on the jaeger schnitzel?

Nothing written down. The meat is just pork loin chops pounded thin, salt and pepper, and battered flour->egg->bread crumbs.

For the gravy, cook some chopped bacon, then cook onions in bacon grease, then mushrooms. Take all that out, make a little roux, add chicken broth and milk, season (salt, pepper, thyme, garlic), yada yada, add back in onions and mushrooms.

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47 minutes ago, Brisketexan said:

Doing stuff around the house today and watching the (shitty) game, so had time to get my messican on….

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Super easy, one of my favorite things on earth, but pricey. That’s a $32 tongue.

Haven’t paid that much for tongue since….I mean…I’ve been to Mexico…

Crazy, those prices.  Same for the packaged beef cheeks.

Of course, when you buy the whole head (at old-school shops) -- they throw in the cheeks and the tongue for free!

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7 hours ago, Brisketexan said:


Live in W Austin…hard to dig through rock.

I have a Primo XL, and a trailer smoker. Both could get a full cabeza done. I do love a whole cabeza.

Go to Asian grocery store that sells roast pork.  Ask them for the head.  They usually throw that away so they will sell it to you for cheap.

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On 10/8/2023 at 10:07 PM, Brisketexan said:

Was feeling shrimp creole tonight. Easy, relatively quick dish. Bought shell-on shrimp, used the shells to make a couple cups of stock, which I used in the dish:

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Recipe, por favor? I love shrimp creole, but have never found a recipe that turns out better than just pretty good. That looks great.

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20 hours ago, Etexhorn13 said:

Recipe, por favor? I love shrimp creole, but have never found a recipe that turns out better than just pretty good. That looks great.

I referred back to this recipe for proportions (that's the main thing I use recipes for): https://tastesbetterfromscratch.com/shrimp-creole/

But I made my own shrimp stock (by shrimp with the shells on, peel, and make stock with the shells - 2 lbs makes a good 1.5 cups of reduced stock), and used zatarains cajun seasoning instead of the other spices (cayenne, salt, pepper).  Plenty of thyme as well.  I also add a tablespoon or so of tomato paste -- gives it more body and umami.

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42 minutes ago, Brisketexan said:

But I made my own shrimp stock (by shrimp with the shells on, peel, and make stock with the shells - 2 lbs makes a good 1.5 cups of reduced stock)

Like homemade chicken stock (or turkey stock from Thanksgiving leftovers to make turkey gumbo), making your own seafood stock is a game changer, not only for gumbo but seafood risotto as well.

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Looks great. Whenever I try to stuff poblano peppers they fall apart after I roast them, let them steam in a bag, and then peal them. They don't start together enough to stuff. Usually just end up wrapping whatever I can around the filing. Any tips to keep them intact would be appreciated. 

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1 hour ago, Mo Horn said:

Looks great. Whenever I try to stuff poblano peppers they fall apart after I roast them, let them steam in a bag, and then peal them. They don't start together enough to stuff. Usually just end up wrapping whatever I can around the filing. Any tips to keep them intact would be appreciated. 

I forgot to mention we did steam them in a paper bag for 15 minutes or so.  Only tip I can think of to keep them falling apart is possibly roasting them less time or less time steaming in the bag.  We add a few toothpicks to hold them together in the oven.

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Sounds like you’re overcooking them then peeling. I usually torch them or put on direct flame to chat the skin, put in the paper bag to steam a minute or two. They can still get fragile.

I have that Matt’s cookbook and it has lots of great recipes and stories. I also really like Grady Spears chicken chile relleno from Reata.

If I get really fragile chiles I say fuck it and just lay em out and make a casserole.

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