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Shit I've Cooked Lately


Hollywood

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Pound and a half of boneless skinless chicken thighs. Mixed a cup of flour with some cornstarch, added some pepper and Cajun seasoning. Dredged the chicken thighs in that. Heated up some avocado oil. Cooked the chicken and pulled it.

Sauce:

soy, ginger, chili oil (or any hot sauce), garlic, rice wine vinegar, sesame oil, and honey. 
 

Portion out the squash and broccoli and cook in the same pan. Add 1/4 of the sauce. Once vegetables are cooked add the chicken and the rest of the sauce with the vegetables. Stir and let reduce. Cook some brown rice. Put the rice on the plate, top with chicken and vegetables. Add sesame seeds. Shovel into mouth. It’s pretty simple and really good.

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1 hour ago, TexasHooch said:

Posting here instead of the chili thread because, well, I don't want to get murdered.

I grew up in San Antonio.  During high school, we basically lived at a restaurant on Bandera Rd. called Fajita Cocina.  Along with all of the standard Tex-Mex fare was, by far, my favorite menu item.  The chili and cheese taco.  That was over 30 years ago, and I've been chasing the recipe ever since.

Here is my latest effort:

Ingredients (most of them anyway) are collected.  

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Dried guajillo and Ancho taking a bath.

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Chicken is seasoned and seared

 

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Tomato, onion, and fresh peppers are ready to join the reconstituted peppers in the blender.

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All in the pot with a floated jalapeno

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4 beers later...

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Garnished with cilantro, cheese, and raw onion

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Delicious.

I would definitely eat this but help me understand the menu item.  Did this chili and cheese taco have chicken in it and it wasn't mentioned the menu?

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It got cold and I yearned for some red sauce.  Based on too many viewings of Goodfellas, this is inspired by (not a slavish copy of) the prison meal. 

To set up: Garlic (I did not use a razor blade, sorry Paulie), half an onion (Paulie got irritated with too many onions in the sauce). Beef shank, sweet Italian sausage, pork ribs (“that’s the flavor). 
 

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On 11/5/2023 at 6:51 PM, Pescado_Rojo said:

The girlfriend bought me a Le Creuset Cassadou for my birthday a few weeks ago, and I’ve been dying to break it in, so tonight was braised short ribs.

first, the pan..

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Now on to the meal. First the mise en place

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sear off the short ribs (these are the boneless ones from H-E-B, which I think is actually chuck roast)

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once you get a nice crust on your meat, set aside and add your mirepoix and aromatics and soften the veggies…IMG_5485.thumb.jpeg.fdbaf66531ad20031330e52ef945dab5.jpeg

once they soften a bit, add two tablespoons on tomato paste and mix well with the veggies

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then deglaze the pan with 2 cups of decent red wine. (I used a cab from Constantino winery) and two cups of beef stock. I let it boil a few minutes to cook off some of the alcohol, scrape the bottom well to get all the fond from the bottom of the pan, and add the short ribs
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4ish hours later…

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Motherfuck!! That looks amazing.

Might be a little steel shankish but made some squash and zucchini ranchera. Simple and reminds me of the rancho 

 

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22 hours ago, Hmbre97 said:

That looks bomb. Used to get that at Panchos back in the day

I am not disparaging the dish, because on a cold night that looks like it would hit the spot. 

But for some reason I got a big laugh out of the idea that the dish was too fancy for the Steel Shank thread because it looked like something you used to eat at Panchos.  Talk about a back handed compliment. 

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21 hours ago, Tonesky said:

Penne, tossed with shrimp, squid, San Marzano, and pesto.

 

5 hours ago, BHMCruiser said:

How did you cook the squid and was it rubbery?

Sauteed the shrimp, then added the squid, then added the tomatoes, and then added the pesto and a bit of pasta water.  Then drained the pasta and tossed it all in the pasta pot.  Squid was on heat for just a few minutes.  Not rubbery.

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