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What's cooking?

27,933 Views | 236 Replies | Last: 19 hrs ago by HTownAg98
HECUBUS
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1:22p, 12/17/25
AG

Seared sea scallops, side two after adding "more butter than you can imagine", diced jalapeños and garlic, and before adding the chili glaze sauce. Served with baked sweet potato and roasted Brussel sprouts that also got some chili glaze sauce. No kids for dinner celebration.
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GAC06
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6:32p, 12/18/25
AG
Falafel






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Backyard Gator
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In reply to GAC06 • 7:15p, 12/18/25

Fava beans or chickpeas or both?
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GAC06
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In reply to Backyard Gator • 7:20p, 12/18/25
AG
Chickpeas
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HECUBUS
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10:52a, 12/19/25
AG

Time to fire up the holiday snack machine for some 1-2-3 sausage balls.
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theagmax
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In reply to HECUBUS • 2:29p, 12/19/25
AG
Those are pimentos I presume?
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HECUBUS
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In reply to theagmax • 2:30p, 12/19/25
AG
Dried chiltepin. 3-4 TSP per batch.
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theagmax
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In reply to HECUBUS • 2:36p, 12/19/25
AG
Awesome, and thank you! Sounds amazing!
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HECUBUS
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In reply to theagmax • 2:43p, 12/19/25
AG
We've been going 1-2-2.5 and adding about 1/8 cup of water while experimenting with homemade and HEB turkey sausage. Have to experiment with something different every year.

The original recipe is:
1 lb sausage
2 cups shredded cheese
3 cups Bisquick
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GAC06
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6:11p, 12/19/25
AG
Needed to salt our fancy roast ahead of this weekend and it's too big anyway so why not cut a couple steaks



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agcrock2005
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In reply to GAC06 • 6:36p, 12/19/25
AG
That's a badass piece of meat. What's the grade and where did you get?
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GAC06
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In reply to agcrock2005 • 6:48p, 12/19/25
AG
It's a whole ribeye from here

https://www.firstlight.farm/us/

They graded it as 6-7, which honestly may be too much for a roast but I guess we'll see
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FIDO*98*
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In reply to GAC06 • 6:58p, 12/19/25
AG
GAC06 said:
It's a whole ribeye from here

https://www.firstlight.farm/us/

They graded it as 6-7, which honestly may be too much for a roast but I guess we'll see


My favorite way to cook a rib roast is cut it into 1.5" sections and sear on both sides until medium rare. The best Prime Rib on earth can't compete with a better than average ribeye. It's not too late
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HTownAg98
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6:58p, 12/19/25

The lolpoors over here did a freezer/fridge clean out for dinner tonight. Some frozen ravioli that I made earlier this year, Italian sausage that was leftover from a meal this week, and extra tomato sauce from a catering gig tomorrow.
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HTownAg98
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In reply to FIDO*98* • 3:00p, 12/20/25
We've done that the last two years. I love prime rib, but the ease of doing steaks and having the oven free for other things is better.
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GAC06
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In reply to FIDO*98* • 3:13p, 12/20/25
AG
Nah, I eat steak pretty much every week. Special occasion, special meal
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HTownAg98
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9:18a, 12/21/25

Mushrooms with garlic aioli and parm, braised beef tongue meat pies with horseradish cream sauce, and lamb meatballs with tomato cream sauce. Small cooking gig for a wine tasting on Saturday.
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GAC06
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7:10p, 12/21/25
AG



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Mathguy64
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In reply to GAC06 • 7:21p, 12/21/25
AG
I'm making this exact dish Christmas. Prime rib, pave potatoes (Thomas Keller) and Brussels.
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GAC06
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In reply to Mathguy64 • 7:25p, 12/21/25
AG
Broke out the Ad Hoc cookbook for this (although I also consulted YouTube)
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Mathguy64
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In reply to GAC06 • 7:27p, 12/21/25
AG
He says fry them in canola oil. I use duck fat. Because duck fat makes everything better.
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aggiebrad16
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7:28p, 12/21/25
AG
Butterflied and stuffed a couple pork loins today for Christmas!



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GAC06
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In reply to Mathguy64 • 7:32p, 12/21/25
AG
Can't go wrong with duck fat. I used algae oil. Don't laugh, it's pretty awesome. Got on it after a dinner at Eleven Madison Park
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FIDO*98*
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In reply to GAC06 • 7:58p, 12/21/25
AG
Rib looks great. I gave algae oil a shot for its high smoke point and appreciate it's completely neutral flavor as well.

Cooked my butt off today, but no pictures.

French dip sandwiches with leftover thin sliced Tri-Tip, Gruyere Cheese, Caramalized Onion, Candied Jalapeno, and Horsey Mayo and Rosemary Jus. They were off the charts.

Lamb and Beef Sauce for Christmas Pastitsio

Homemade Fettuccine Alfredo with Blackened Chicken (Son's favorite) for dinner.

Shredded beef tamales. I make the Masa with Tallow, butter, and shortening. My wife's cousin married a Jewish guy who had never had a Tamale before 2 years ago. Pretty much everyone including me agrees they're the best tamales out there.
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HTownAg98
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7:32p, 12/22/25

Potato Gratin Savoyard. Uses stock instead of cream. If you try to make this with store-bought stock, you will end up with soup.
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aggiebrad16
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In reply to HECUBUS • 7:49p, 12/22/25
AG
I'd like to copy this! Do you have a specific chili glaze or will any off the internet do?
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GAC06
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8:09p, 12/24/25
AG
Informal dinner tonight. Sausage roll plus gougeres, clam dip, shrimp cocktail, cheese, ham etc


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Mathguy64
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4:17p, 12/25/25
AG
Prime rib, potatoes pave and Brussels sprouts.

Mrs Mathguy finished the potatoes in duck fat but was afraid the cook them longer as they were delaminating. I guess I didn't press them enough. The sprouts have a bacon balsamic brown sugar.

Started with blantons and ended with blantons.

Christmas only comes once a year so may as well splurge.
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HTownAg98
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9:58a, 12/26/25

Pile of ribeyes cooked over mesquite coals. Not the greatest sear, but they tasted great.
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