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iajanus posted:Sunday is pie day. Today's is beef mince and mushroom. I have been inspired!
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May 30, 2021 23:19
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Bourbon fig tenderloin, potato apple pancakes, braised cabbage w/shitake.
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May 31, 2021 01:01
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Rice noodles with spring rolls, crushed peanuts and vietnamese dipping sauce. Spring rolls where bought out the back of a car, some burmese people raising money they say for people back home. Well they where good anyway. Before that we had meatloaf, smoked:  
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May 31, 2021 08:40
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Phil Moscowitz posted:We just got some royal red shrimp and I was looking for something to make with them — can you share your recipe? Np. So here are the ratios I use for either 4 U15 shrimp or ~ 3 oz of cod (or about the same size bundles to the eye), you can also make mixed ceviche with both 4 shrimp 1 roma tomato 1/4 red onion 1/4 cucumber 1/4 mango 1/2 red habanero (feel free to adjust or use serrano instead, you can always add more later) 1/4 avocado juice of 2 limes 1 serving spoon or about 120ml of the stock we make with the shrimp shells 2 squeezes (or about 1 tbsp of ketchup) some chopped cilantro First I blanch the shrimp for a minute, and transfer them into ice water, save the water you blanched them in Peel and devein the shrimp and throw the shells and heads back into the water to make a quick stock with some carrot, celery, onion, garlic, pepper, and salt... and maybe some white whine if you have some. Adjust for salt because the shrimp and the stock are your only seasoning. You can do this the day before and store in the fridge if you are making a large amount. If you are doing everything the same day, I take a few ice cubes and throw some of the stock to cool it down faster in the fridge. Chop the shrimp and place in a bowl with some salt and pepper and the juice of the two limes, it should just be enough juice to cover the shrimp, cover and store in the fridge. After about 20 minutes you might want to stir the shrimp a bit. I'd say on average about 30-40 minutes in the fridge, but it will depend on the size of your pieces so just take a taste and decide when they are the right texture for you. Chop the onion, cucumber (I don't use the pulp/seeds), mango, and tomato (I don't use the pulp/seeds), habanero, and cilantro. Combine everything together, the shrimp and line juice and all your veggies, the stock, and ketchup and mix well, then chop the avocado and carefully mix it in.  Let it sit together for a few minutes in the fridge or eat it right away with some tostadas or saltines. ogarza fucked around with this message at 14:37 on May 31, 2021 |
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May 31, 2021 14:34
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ogarza posted:Np. Thanks! I have most of this so will put it together.
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May 31, 2021 17:08
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toplitzin posted:Stir Friday Nice!
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May 31, 2021 21:01
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Homemade falafel with tabouli. Even made some lemon tahini to go with it. Tomato and cucumber salad on the side. Easily one of my all time favorite vegan meals. 
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May 31, 2021 22:40
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Leftover pork loin now fresh from Château d'If. 
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Jun 2, 2021 00:53
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toplitzin posted:Tonight was after leg day, so both sauces were from Harris Teeter, but I did marinate the chicken (in yogurt, reaper masala hot sauce, penzys curry of the now powder, and a bit of lemon juice) last night before broiling. love this brand of hot sauce, great stuff
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Jun 2, 2021 22:01
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The marg mix is great too.
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Jun 2, 2021 22:32
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Cochinita Pibil
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Jun 3, 2021 00:25
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ogarza posted:Cochinita Pibil Daaaaaaym...
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Jun 3, 2021 01:12
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Legit
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Jun 3, 2021 07:09
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Had a craving for chicken salad today so I made some. 
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Jun 3, 2021 23:27
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ogarza posted:Cochinita Pibil Did you use annatto? Good job on the banana leaves!
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Jun 3, 2021 23:54
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Phil Moscowitz posted:Did you use annatto? Good job on the banana leaves! Yes, the recado rojo had: achiote (annatto) cumin allspice black pepper ceylon cinnamon clove garlic onion oregano equal parts of lime and orange juice (since I can't get bitter orange here) salt a bit of water for sides I did the pickled red onions w/habanero and salsa tamulada which is grilled habanero and orange salsa, but I also added some grilled onion, garlic and some oregano in there marinated overnight already wrapped in the banana leaves, threw in the oven with about a cup and a half of water and a couple of bay leaves for 4 hours ogarza fucked around with this message at 14:43 on Jun 4, 2021 |
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Jun 4, 2021 14:33
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Well, I'll be damned, I think I tasted that post when I licked it
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Jun 4, 2021 15:00
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ogarza posted:Yes, the recado rojo had: Nice job. When I made this I tried to smoke it in the smoker and just couldn’t get it soft enough by the time I needed to feed a bunch of people, but it was a fun shopping/cooking experience regardless.
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Jun 4, 2021 18:43
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Casu Marzu posted:lol it was actually a recipe from tik tok. They also have a Youtube channel apparently. Thanks for this, made the tacos and had the rest (+ broth) with some homemade udon. Both were super good, and as you said, stupid easy. lovely photo (I was too hungry): 
Doll House Ghost fucked around with this message at 18:51 on Jun 7, 2021 |
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Jun 7, 2021 18:48
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Let the barbecue leftovers commence! Smoked octopus, chilli, lemon and saffron risotto, fried onion, chives and chilli and garlic sauce.
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Jun 7, 2021 22:00
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Costco Fridge Section Ramen
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Jun 8, 2021 00:20
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 Lamb rezala, garlic naan and amaranth masala
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Jun 8, 2021 01:15
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Doll House Ghost posted:Thanks for this, made the tacos and had the rest (+ broth) with some homemade udon. Both were super good, and as you said, stupid easy. gently caress yeah
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Jun 8, 2021 03:42
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Too hot to cook indoors so I threw the cast iron on the grill to make chorizo and potato tacos. 
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Jun 8, 2021 21:10
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Tamale pie
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Jun 9, 2021 00:44
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Killing it on this page boys
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Jun 9, 2021 01:58
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Something approaching paella
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Jun 9, 2021 18:43
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Crosspost from the pizza thread. Did a white pizza with cream and Parmesan base topped with black forest ham then arugula and burrata dressed with balsamic and oil on top. It was amazing.
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Jun 9, 2021 19:01
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Olpainless posted:Let the barbecue leftovers commence! Well this looks absolutely incredible.  Steak and quinoa salad
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Jun 9, 2021 20:59
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Jun 9, 2021 23:38
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Grey mullet with a couple of emulsions and a pilaf. 
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Jun 11, 2021 14:46
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Threw a cup and a half of rice in the cooker, topped it with cilantro, onion, jalapeno, and some diced chicken breast. Cooked the rice, dumped it on a plate and voila! One pot leftover and rice thing- 
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Jun 11, 2021 15:23
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First attempt at a Laotian Papaya Salad. I added some rice noodles to it so it’s more of an entree. Only problem was that the papaya I got was ripe, so it didn’t hold up too well once julienned. Noodles added some structure. And actually the extra sweetness of the ripe papaya helped out the sauce that I thought was a little too spicy. So it all worked out and I would definitely make this again. Perfect for a hot summer day.
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Jun 11, 2021 15:36
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Made some baba ganoush and lamb koftes 
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Jun 12, 2021 20:01
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Chicken ding. With jicama, zucchini, celery, Fresno chilies, and cashews.  Nicely spicy.
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Jun 15, 2021 01:11
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General Tso’s Tofu!
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Jun 16, 2021 00:54
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Blue plate special tonight. Country fried steak Cheddar mashed potatoes Mushroom white gravy Roasted Normandy veggies
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Jun 16, 2021 01:21
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toplitzin posted:Blue plate special tonight. oh hell yes
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Jun 16, 2021 09:20
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Ottolenghi’s stuffed zucchini with pine nut salsa and baked mint rice with pomegranate and olive salsa
Tom Clancy is Dead fucked around with this message at 05:00 on Jun 19, 2021 |
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Jun 19, 2021 03:45
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| # ? May 21, 2024 13:23 |
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Tom Clancy is Dead posted:Ottolenghi’s stuffed zucchini with pine nut salsa and baked mint rice with pomegranate and olive salsa  For this and this whole page of good lookin stuff I'm pretty sure this is the last post on this page but hey if it's a snipe then at least it's a tasty one
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Jun 19, 2021 04:56
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