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Thread: Watcha cookin'?
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10-16-2021, 03:26 PM #5526
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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Squaw Valley, USA
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10-16-2021, 03:38 PM #5527Registered User
- Join Date
- Oct 2010
- Posts
- 1,747
I've been following this process, except on a grill. And I'll add sausage.
https://youtu.be/ASP74I0B7zoLast edited by The Tortoise; 10-26-2021 at 01:31 PM.
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10-18-2021, 11:52 AM #5528
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10-18-2021, 12:23 PM #5529
Made this (modified a bit) last evening:
https://www.italianfoodforever.com/2011/10/stracotto-2/
Served over homemade polenta.
The sauce was most excellent.
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10-18-2021, 09:43 PM #5530
Pork time!
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10-18-2021, 11:15 PM #5531
oh yum
I didn't believe in reincarnation when I was your age either.
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10-19-2021, 07:00 PM #5532
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10-23-2021, 09:12 PM #5533
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10-24-2021, 10:50 AM #5534
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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10-24-2021, 06:31 PM #5535
Best oven fries evar. Needs video to truly appreciate the level of crispness.
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10-25-2021, 08:27 PM #5536Registered User
- Join Date
- Mar 2008
- Location
- northern BC
- Posts
- 31,085
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
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10-26-2021, 01:00 PM #5537
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10-26-2021, 01:09 PM #5538
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.
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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10-26-2021, 03:51 PM #5539
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10-26-2021, 11:41 PM #5540Registered User
- Join Date
- Feb 2011
- Posts
- 156
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10-28-2021, 07:34 PM #5541
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10-28-2021, 08:00 PM #5542Brandine: 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.
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10-28-2021, 09:04 PM #5543
Made penne alla gin this evening because I'm apparently out of vidka.
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10-28-2021, 11:23 PM #5544
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11-03-2021, 09:17 PM #5545
Watcha cookin'?
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.
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11-03-2021, 10:02 PM #5546
Watcha cookin'?
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 07:57 AM.
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11-03-2021, 10:43 PM #5547
Yuuuummmmmmm
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11-03-2021, 10:52 PM #5548
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
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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11-03-2021, 11:04 PM #5549
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11-04-2021, 11:30 AM #5550User
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