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Thread: Watcha cookin'?

  1. #5526
    Join Date
    Sep 2010
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    982
    Round 2 of hatch Chili’s from the garden, let a couple get red. Going into a chorizo queso fundido on the grill in a bit.

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  2. #5527
    Join Date
    Jan 2008
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    livin the dream
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    Quote Originally Posted by warthog View Post
    The fat is what makes a ribeye so good. I do leave the gristle though.

    For the Paella crew. Are you using saffron? We have this awesome yellow rice here from a local importer that has the saffron included. It is from Vigo Importers. No clue if it is available in other areas.
    I find Paella super easy. Brown the chicken and sausage (usually Chorizo) and then add rice and water, top with red peppers and then into the oven or grill at about 450. Not sure on the timing. Usually a 6th sense tells me to check it. Kinda hard to screw it up. If it cooks a bit too long, you get some really crisp rice on the bottom, which is a bonus for me. Top with frozen peas and lemon slices and let it sit covered for a bit.
    I just got a new 15" paella pan that I have yet to try out. Kinda wishing I got the 16.5", but I am pretty excited to see if it works better. I had been using a large Le Creuset Braiser.
    Yeah - Real saffron.

    My method. I’m sure someone from Valencia would tell me I’m wrong… but it works.
    - I premake sofrito by browning a big batch of onions, shallots, leaks, garlic, peppers, etc. I make enough for multiple paellas and keep it frozen and portioned.
    - Dust all the proteins with paprika, salt, pepper mix.
    - Grill on High. Heat up the pan.
    - Heat up some chicken broth.
    - brown the land based proteins; normally chicken thighs (SOBI) and chorizo (Spanish, uncured). Then pull them from pan and set aside.
    - Dump in a 14oz can of tomatoes (blended up). Brown them up…
    - Dump in your sofrito.
    - Mix in the saffron and some of that paprika, salt, pepper mix.
    - Dump in rice and brown for a bit.
    - Dump in warm broth (my paella pan works well with 2cups rice and somewhere between 7-8 cups broth). Stir to incorporate (last stir).
    - Place the land based proteins back in.
    - Turn grill to medium low, close lid, cook for… I dunno…. Until it looks 90% done…. Maybe 20-30min?
    - Place ocean based proteins in (clams and shrimp are my favorite…)
    - Crank the grill up to the max.
    - Pull the Paella when it looks done… Maybe 5-10min?
    - Let rest for 10min.


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  3. #5528
    Join Date
    Oct 2010
    Posts
    1,500
    I've been following this process, except on a grill. And I'll add sausage.

    https://youtu.be/ASP74I0B7zo
    Last edited by The Tortoise; 10-26-2021 at 02:31 PM.

  4. #5529
    Join Date
    Sep 2008
    Location
    a poop plant
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    3,198
    Quote Originally Posted by Mazderati View Post
    On steaks like the one above, are you guys eating all the fat?
    Is that a trick question?

  5. #5530
    Join Date
    Dec 2016
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    In a van... down by the river
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    8,576
    Made this (modified a bit) last evening:

    https://www.italianfoodforever.com/2011/10/stracotto-2/

    Served over homemade polenta.

    The sauce was most excellent.

  6. #5531
    Join Date
    Aug 2017
    Posts
    301
    Pork time!

  7. #5532
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    14,780
    oh yum
    I didn't believe in reincarnation when I was your age either.

  8. #5533
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    11,534
    Tonight healthy bread
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    “A society that puts equality before freedom will get neither. A society that puts freedom before equality will get a high degree of both.”
    ― Milton Friedman

  9. #5534
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
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    6,652
    Pork tenderloin and veggies
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  10. #5535
    Join Date
    Oct 2008
    Location
    Wenatchee
    Posts
    10,484
    Quote Originally Posted by m2711c View Post
    pasta alla genovese and some house red…. tasty. worth the ten hour cook time.


    Attachment 387980

    https://foodwishes.blogspot.com/2016...-meat.html?m=1
    I made this on Friday. 2.5# chuck roast and 6 pounds onions. Super easy. I tweaked it a little, added a couple tbsp of balsamic at the end.
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  11. #5536
    Join Date
    Oct 2003
    Location
    slc
    Posts
    14,937
    Best oven fries evar. Needs video to truly appreciate the level of crispness.

  12. #5537
    Join Date
    Mar 2008
    Location
    northern BC
    Posts
    25,470
    First time making ceviche with some sole, having it with a new zealand pino grigio, this might become a staple
    Lee Lau - xxx-er is the laziest Asian canuck I know

  13. #5538
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,538
    Ceviche rulz.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  14. #5539
    Join Date
    Oct 2006
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    8530' MST/200' EST
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    3,453

    Watcha cookin'?

    Home made sourdough, hummus, goat cheese, Lao gan ma chili crisp, spinach, tomato, carrot, cucumber, red onion. It ain’t pretty but it’s damn good.
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    "If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"

  15. #5540
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    792
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    All day meat sauce for a rainy/snowy day.

  16. #5541
    Join Date
    Feb 2011
    Posts
    113
    When life (or your garden) gives you too many spuds... you make gnocchi!
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  17. #5542
    Join Date
    Feb 2014
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    1,000
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    Roasted acorn squash stuffed with sofrito, foraged hen of the woods, and wild rice.

    We have been buying the majority of our produce local since the pandemic. Really enjoyed this year after getting a feel for what is available when and for how long. This fall has felt like a victory lap.

  18. #5543
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
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    6,652
    Making stuffed acorn squash tonight also! Great meal for 2. Mine are stuffed with sauteed breakfast sausage and mirepoix then topped with panko and olive oil.
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    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  19. #5544
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    8,576
    Made penne alla gin this evening because I'm apparently out of vidka.

  20. #5545
    Join Date
    Feb 2005
    Posts
    15,862
    Quote Originally Posted by skaredshtles View Post
    Made penne alla gin this evening because I'm apparently out of vidka.
    Winning.
    Is it radix panax notoginseng? - splat

  21. #5546
    Join Date
    May 2009
    Location
    inpdx
    Posts
    16,109

    Watcha cookin'?

    Quote Originally Posted by Powder Ho View Post
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    All day meat sauce for a rainy/snowy day.
    Matching pot quote

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    Bro’s fartalitos chili

    Spices, large quantity: salt, pepper, paprika, ground ancho chili, granulated garlic, oregano OR Italian seasoning

    Spices, medium quantity: cumin, cayenne

    Spices, tiny quantity: cinnamon
    — mix all of the spices in a bowl

    Boneless Pork Shoulder (a couple pounds), trimmed of excess fat and silver skin
    — cut into bite-sized pieces

    Beef Bottom Round Roast (a couple pounds), trim only if there’s an absurd fat deposit; some fat is Ok (preferred)
    — cut into bite-sized pieces

    1 fist-sized onion, diced
    1 head of garlic, cloves smashed, skin removed
    1 big Serrano chili, finely chopped
    2 tablespoons chipotle peppers in adobo sauce (if whole peppers, use two and some of the sauce; if broken/chopped up, use 2 heaping tablespoons)
    1 can black beans (un-rinsed)
    1 can kidney beans (un-rinsed)
    1 can pinto beans (un-rinsed)
    1 can diced tomatoes (unseasoned)
    Water to cover, only if needed (bean juice is usually enough)

    Season meat generously w/ spice mixture.

    Heat small quantity of oil in chili pot.

    Brown all the meat, either in batches for best overall flavor, or all at once if feeling lazy. If all at once, stir periodically until all meat is cooked/browned.

    Add onions, garlic, Serrano, chipotle pepper, beans, tomatoes.

    Stir

    Turn heat up until bubbling
    Season w/ salt and pepper
    Once bubbling, turn heat to low, cover and cook for a few hours, stirring every so often.

    When it tastes right…

    Eat.

  22. #5547
    Join Date
    Sep 2006
    Location
    Tetons
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    6,143

    Watcha cookin'?

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    Well it ain’t a pretty pic but my dinner is workin for me.

    Tossed a local flank steak on the green egg at Thermo nuclear temp. Simple seasoning. Sea salt, fresh cracked pepper and some dried thyme. Made a quick glaze with a good balsamic, olive oil, coconut aminos fresh garlic and some ghost chili hot sauce. Ghost Chile sauce was used sparingly and the heat is fairly
    Intense.

    Tossed some Brussel sprouts in avocado oil, good balsamic and a bit of bourbon. S and P before the oven. Roasted at 475 for about 20 and they came out perfect. Some crunch but just enough tenderness!

    Edit: that dinner was 2/3 done when I thought of snapping that pic. I am
    Not a light eater.
    Last edited by schwerty; 11-04-2021 at 08:57 AM.

  23. #5548
    Join Date
    Aug 2017
    Posts
    301
    Yuuuummmmmmm

  24. #5549
    Join Date
    Feb 2005
    Posts
    15,862
    It's funny that over the years I can just look at the pic and tell who cooked it.
    Is it radix panax notoginseng? - splat

  25. #5550
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,152
    Got a 36” Blackstone for pre-Christmas, been using it quite a bit.

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    The results have been delicious.

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