Watcha cookin'?

[nickwm21]

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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[The Tortoise]

I've been following this process, except on a grill. And I'll add sausage.

https://youtu.be/ASP74I0B7zo

[GiBo]

On steaks like the one above, are you guys eating all the fat?

Is that a trick question?

[skaredshtles]

Made this (modified a bit) last evening:

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

Served over homemade polenta.

The sauce was most excellent.

[bonewrenched]

Pork time!

[~mikey b]

oh yum

[schindlerpiste]

Tonight healthy bread

[Cruiser]

Pork tenderloin and veggies

[MagnificentUnicorn]

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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[Dantheman]

Best oven fries evar. Needs video to truly appreciate the level of crispness.

[XXX-er]

First time making ceviche with some sole, having it with a new zealand pino grigio, this might become a staple

[oftpiste]

Ceviche rulz.

[Phall]

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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[Powder Ho]

All day meat sauce for a rainy/snowy day.

[isisis]

When life (or your garden) gives you too many spuds... you make gnocchi!

[ghosthop]

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.

[Cruiser]

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.

[skaredshtles]

Made penne alla gin this evening because I'm apparently out of vidka.

[MakersTeleMark]

Made penne alla gin this evening because I'm apparently out of vidka.

Winning.

[::: :::]

All day meat sauce for a rainy/snowy day.

Matching pot quote



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.

[schwerty]

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.

[bonewrenched]

Yuuuummmmmmm

[MakersTeleMark]

It's funny that over the years I can just look at the pic and tell who cooked it.

[BobMc]

Got a 36” Blackstone for pre-Christmas, been using it quite a bit.



The results have been delicious.

[zion zig zag]

Some butter and garlic basted venison backstraps: