I'm a foodie and have never heard of that, but I would like to eat it for breakfast right now.
What's cooking?
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Last: 6 days ago by GAC06
Beef stroganoff
Stacked enchiladas with homemade blue corn tortillas. First time using Masienda bran masa harina and have to say it's worth the price. The consistency of the dough was as close to fresh nixtamal I've ever had. The end result was much better than the Maseca Azul I normally use.
You guys are fantastic.
I made sloppy joe's this evening.
If you want a picture I still might be able to snag one.
I made sloppy joe's this evening.
If you want a picture I still might be able to snag one.
I have been wanting to try the Masienda. All I ever use is Maseca. I always figured 100000 Abuela's can't be wrong. But I don't think I ever get the masa quite right. I get a puffy tortilla (the pita that Rick Bayliss talks about) but they still feel dry.
Is the Masienda really that much better? Considering a bag of Maseca is like $2 the cheap ass in me can't see paying $12 plus shipping.
Is the Masienda really that much better? Considering a bag of Maseca is like $2 the cheap ass in me can't see paying $12 plus shipping.
I bought it at Target but you can also get it on Amazon. $12 won't break the bank to give it a shot. You can make roughly 5 dozen tortillas from a bag so a little over $2 per doz isn't bad
Target. Really. I guess I don't have to ask the internet to ship it.
Thanks.
Thanks.
Masienda is great.
Chicken parm
Following this thread for a while. Some impressive chefs in here!
Pizza from the other night
Pizza from the other night
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Pressed out some larger tortillas with the white corn Masienda and went old school with Entomadas. Simple and absolutely delicious
Fried up some tortillas and used the Entomade sauce to make the best Migas I've ever eaten. I forgot the crema last night so put it to good use this morning
Cooler weather setting in so I killed the basil before it was too late. Extra pesto getting frozen in ice cube trays
My wife planted Basil and we have a TON. Mind sharing how you do the ice tray pesto? Thanks.
I spray silicone ice cube trays with olive oil cooking spray and fill the tray with pesto. Let it freeze for a day and then put it in Ziploc bags for future use.
Are those scallops? Looks tasty.
waryman said:
Are those scallops? Looks tasty.
They look like shrimp
Alabama white sauce chicken, salt potatoes, and green beans with sauteed onion and red bell pepper.
https://amazingribs.com/tested-recipes/chicken-recipes/bob-gibsons-white-bbq-sauce-recipe/
https://amazingribs.com/tested-recipes/potato-recipes/syracuse-salt-potatoes-recipe/
Shrimp and grits
GAC06 said:
Shrimp and grits
Now that looks delicious. Recipe?
Cooked some chopped up bacon, then removed. Cook shrimp most of the way in the bacon fat then removed. Mushroom, bell pepper, jalapeno, shallot, green onion, garlic till softened. Butter, flour, tomato paste, Worcestershire, chicken stock. Add back the shrimp and bacon, serve over cheddar grits
For two servings like that plus a little more it was four pieces of bacon, maybe 20 shrimp, one bell pepper, one jalapeno, one shallot, one bunch of green onions, maybe two tablespoons butter and flour, a tablespoon tomato paste, a cup of stock, 3-4 dashes Worcestershire, a cup of grits, and as much cheese as you want. I didn't really measure anything except for the grits
For two servings like that plus a little more it was four pieces of bacon, maybe 20 shrimp, one bell pepper, one jalapeno, one shallot, one bunch of green onions, maybe two tablespoons butter and flour, a tablespoon tomato paste, a cup of stock, 3-4 dashes Worcestershire, a cup of grits, and as much cheese as you want. I didn't really measure anything except for the grits
GAC06 said:
Cooked some chopped up bacon, then removed. Cook shrimp most of the way in the bacon fat then removed. Mushroom, bell pepper, jalapeno, shallot, green onion, garlic till softened. Butter, flour, tomato paste, Worcestershire, chicken stock. Add back the shrimp and bacon, serve over cheddar grits
Thanks
Cavetelli with kabocha squash, pancetta, and almonds. Recipe, more or less, here. https://www.danilocortellini.com/recipes/pasta-with-pumpkin-amp-crispy-guanciale
Chicken fried steak
Looks great.
After using the same pizza dough recipe for 10 years or more, I decided to try this one out by Joshua Weissman. It was very good. The crust really rose a lot during the cook, but it wasn't hard like some that I've had before. I also used Chef John's pizza sauce because it was very different from what I normally do. Had anchovies, fresh oregano, San Marzano's, etc. Few ingredients, but all fresh and worked really well. I'll continue using it moving forward.
Try doing the same recipe, but omit the sugar.
The most basic dough recipe is simply flour/water/salt/yeast.
If you use 2 cups of strong flour (bread flour or 00 both work), 3/4 teaspoon of yeast, 3/4 teaspoon salt, 200 ml of water, you can't go wrong when making a NY-style pizza.
If you want to make Neapolitan-style, just make the same recipe, and cut the dough in half so you have two 250 gram balls. Either one is perfect for a Neapolitan-style pizza in a wood burning oven.
Cooler weather. Time for the best chicken and dumplings ever
Rolled as God intended
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