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Shit I've Cooked Lately


Hollywood

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Hâ€'Eâ€'B has the Chuck roasts on special, I picked up two. Got bored and cooked #1 tonight ……
South Texas Carne Guisada 
Cut up meat and simmered down the water
Browned the meat. Then gave it a generous coat of seasonings: cumino, garlic powder, pepper, salt, Sazon, and corn starch. Added more cumino and cornstarch than normal. 
Blended up one can of rotel added. Added in one tub of Hâ€'Eâ€'B hot pico de gallo. added n some beef broth 
low simmer for an hour or so
its delicious. I’ll freeze and vacuum seal up servings tomorrow 
 
 
56B945D0-44EC-42B0-BF1E-CC85949C0F08.thumb.jpeg.a05a0503fee972f1b24dfcef4496bc38.jpeg

Cumin = English
Comino = Spanish
Cumino = Wedo
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On 12/18/2022 at 7:29 PM, Mo Horn said:

Made an authentic German stolen for Christmas. Made my own candied orange & lemon peel and marzipan that is inside. Mrs. Mo wanted some left without powdered sugar. Once it cools completely I'll add a bit more. 20221218_192405.thumb.jpg.156bb16866764daed4dff6b14429b9f0.jpg

Are you happy with the stolen? It looks great, you willing to share the recipe?

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36 minutes ago, Post Oak said:

Christmas morning is always a mess with kids and grandparents so I made a bunch of bacon potato egg cheese and beans breakfast tacos tonight. When the kids start opening their presents tomorrow I'll throw them in the oven and everyone can grab them as they get hungryPXL_20221224_223923143.thumb.jpg.a195eb148668bd315014b820329b5f68.jpgPXL_20221224_223931325.thumb.jpg.1b6578058acce6dcc5e8d74a1be0ef85.jpg

 

 

I’ll be over around 830 for 3

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my NYE roast $9.99 a lb Ribeye roast from Sprouts.  Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs.  Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious. 

 

2022 NYE ribe eye roast whole.jpeg

2022 NYE ribeye roast cut.jpeg

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2 hours ago, horn4life said:

my NYE roast $9.99 a lb Ribeye roast from Sprouts.  Love that there they cut it and tie if for you, and the all natural was a better grade of meat. 9.5 lbs.  Should have made one more cut before taking the pic as the outside top edge looks more well done than the interior slices. Still delicious. 

 

2022 NYE ribe eye roast whole.jpeg

2022 NYE ribeye roast cut.jpeg

Who’s the skirt??  

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22 hours ago, solamente73 said:

One of my favorite things to make for family gatherings is rack of pork.  Roasted over hickory.  Served with wife’s “Fleming’s Potatoes” and grilled asparagus.  Not pictured: smoked au ju.

F967C199-2E70-495C-8742-F8D283AFBB03.thumb.jpeg.405085118283e7f9f51c033e45ef1540.jpeg
 

126FE96A-9B3A-40D5-89B3-0C88938B39A5.thumb.jpeg.33f6a9de1643d7f23de869e5b8d987f9.jpeg

Highly recommend.  I can usually only find them around the holidays at Costco.  Buy a few for the holidays, throw a few in the freezer for the rest of the year.  

Ive been looking for that sort of cut, don't usually see it.  Also I don't Costco

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On 1/3/2023 at 5:31 PM, Celery Man said:

in addition to whatever big directional goal type of resolution I like to pick a skill every year to make sure i learn, and this year it's tortillas. i may extend that to naan.

No clue how authentic it is,  but it fucking slams 

https://www.thecookingguy.com/cookbook/2021/5/10/naan?rq=Naan

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2 hours ago, Texzilla58 said:

I think beef Wellington is the most overrated dish ever. It’s a cooking exercise because it’s difficult to do right so that’s why Ramsay uses it on Hells Kitchen. cook your tenderloin separate and not like a fancy pigs in a blanket.

I've never had it before.  I'm a novice level cook but I want to see if I can make it happen

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2 hours ago, FartingMonk said:

Any of y'all make beef Wellington before?  Think I'm gonna make an attempt it this weekend 

I've done one a couple of times for Christmas and my family says it ranks up there with the best things I've ever made. I use Tyler Florence's recipe on Food Network. Takes a little work, but not super hard. 

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Mussels in a Dutch Oven 
Really easy.

A71EACB0-4987-4040-BDB5-65F61C44855E.thumb.jpeg.a85ce8d57f1812814e32479a16b61f9f.jpeg
it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up.

Ingredients

Deselect All

3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Kosher salt

Crusty bread, to serve

https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570

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6 hours ago, Napoleon said:

Mussels in a Dutch Oven 
Really easy.

A71EACB0-4987-4040-BDB5-65F61C44855E.thumb.jpeg.a85ce8d57f1812814e32479a16b61f9f.jpeg
it was about 2-3 servings, depending on how much you like “Wine Butter Cream Shallot Soup” and how much bread you eat soaking it up.

Ingredients

Deselect All

3 tablespoons extra-virgin olive oil

2 shallots, finely chopped

4 garlic cloves, finely chopped

2 pounds mussels, cleaned

1 cup dry white wine

1/2 cup heavy cream

4 tablespoons unsalted butter, cut into pieces

1/2 bunch fresh parsley, chopped

Kosher salt

Crusty bread, to serve

https://www.foodnetwork.com/recipes/classic-french-mussels-recipe-1946570

Mussels are good but I prefer clams and I have used this recipe for it before.  All kinds of delicious.  Good job man

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18 hours ago, Tailgate said:

c2b1b5bf6c313b83ba911e4fbc6d2f73.jpg

That looks great. I like the plate and the table top or whatever that surface is reminds me a little of the wallpaper on my phone.

3B8914FF-35B1-4E01-9CC5-61C853D71CC8.thumb.png.ef1b380cbc2b18791b799cdcb83afe1d.png

I hate to quibble but...next time try turning your phone sideways to take that pic. And personally, I just go with dry wheat toast for a breakfast like that. But where I come from, we spread toppings evenly across the entire surface of our toast. I have no idea what’s going on there. 

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