Prime strips again, plus sourdough my wife made. Planned on doing cognac cream sauce but life got in the way
What's cooking?
18,134 Views |
159 Replies |
Last: 4 hrs ago by GAC06
Y'all all PLEASE come to my house, free beer while you cook!
Gig'em, Ole Army Class of '70
Cottage pie
HTownAg98 said:
Not to derail, but what's the secret to growing peppers? Mine have bloomed like crazy, but have barely set any fruit.
I had a great summer of japs, but didn't get a single habanero. Last year I had a ton. Pissed that I have to buy habs for jellies this fall.
I did a couple of jars of "bread and butter" japs with carrots, onions and garlic. Pretty pleased with the result. Tasted a lot like Molina's.
Interestingly enough, I've got a chile petin bush that has set like crazy, and continues to do so. I'm going to have so many of those I don't know what all I'm going to do with them. I've already got 4 pints of pepper vinegar put away, and will likely take the rest and dry them to make a powder out of them.
Goulash and spaetzle
Old school steakhouse night. Grilled ribeye with maitre-d butter, baked potato, and creamed spinach gratin. And wine.
looks good!HTownAg98 said:
Old school steakhouse night. Grilled ribeye with maitre-d butter, baked potato, and creamed spinach gratin. And wine.
I haven't been as active on this board lately, but this thread delivers. There's nothing you've posted that I wouldn't absolutely crush. Well done. Here's some ribeyes and gruyere mac and cheese I made recently that didn't suck
Thanks! I'll be traveling a bit so hopefully others will keep it going
I'm infatuated with Rick Bayless' oven based carnitas and homemade tortillas.
Add pico, simple avocado salt and line juice guac and a homemade onion, cilantro, garlic and lime juice crema.
I could eat this every day and not get tired of it.
Add pico, simple avocado salt and line juice guac and a homemade onion, cilantro, garlic and lime juice crema.
I could eat this every day and not get tired of it.
Glazed ham steak, scalloped potatoes, and green beans with pesto. The potatoes are a minor fail, because I used a different potato than russets. They tasted good, just a bit watery. I'm not afraid to share my failures.
Last night was pizza night. Pesto base, fresh mozzarella, prosciutto and rough chopped basil. The dough is store bought from HEB just because I'm lazy and can't plan ahead well enough to make my own. But it works.
3 minutes in the Ooni and it's pizza time.
3 minutes in the Ooni and it's pizza time.
Enfrijoladas with chorizo, queso fresco, and parsley (evidently parsley is a thing in Oaxaca), and fideo. The fideo is a throwback to the college days. Some broke-ass students ate ramen, we ate fideo. The ingredients are a box of Q+Q vermicelli, a can of Rotel, a white onion, some cumin, and chicken broth.
Chicken piccata
Just finished some jalapeno relish. Had a little extra after the jar was full, so decided to make a midnight snack. Turkey, boursin, and jalapeno relish on sourdough.
Cumin Lamb stir-fry, with sugar snap peas with garlic and ginger.
Lamb recipe here. https://cooking.nytimes.com/recipes/1016154-cumin-lamb-stir-fry?smid=ck-recipe-iOS-share
Looks tasty. I'd like to do some lamb recipes but my wife's not a fan. Kind of constrained between that and my 2.5 yr old
GAC06 said:
Looks tasty. I'd like to do some lamb recipes but my wife's not a fan. Kind of constrained between that and my 2.5 yr old
Make lamb barbacoa and don't tell your wife. She'll likely not notice.
GAC06 said:
Looks tasty. I'd like to do some lamb recipes but my wife's not a fan. Kind of constrained between that and my 2.5 yr old
I used the HEB lamb leg chops for this. That's what I would use if you're wanting to introduce your family to lamb. Trim off all the fat, season aggressively, and grill them Mach-10 hot. You'll bring them around. Then you can slowly introduce them to charred lamb fat on lamb chops.
Talk to me about that all clad dish. I think I need that… for what I'm not sure yet (other than the obvious potato variations).
Tabasco said:
Talk to me about that all clad dish. I think I need that… for what I'm not sure yet (other than the obvious potato variations).
I have some of those. Bought them cheap on the All Clad Factory Seconds sale and they have been great for the last several years.
Bruce Almighty said:GAC06 said:
Looks tasty. I'd like to do some lamb recipes but my wife's not a fan. Kind of constrained between that and my 2.5 yr old
Make lamb barbacoa and don't tell your wife. She'll likely not notice.
Then what's the point of paying more for lamb than beef if you can't taste the difference?
Jawn Dough said:Bruce Almighty said:GAC06 said:
Looks tasty. I'd like to do some lamb recipes but my wife's not a fan. Kind of constrained between that and my 2.5 yr old
Make lamb barbacoa and don't tell your wife. She'll likely not notice.
Then what's the point of paying more for lamb than beef if you can't taste the difference?
In a side by side comparison, you can taste the difference. If you knew it was lamb beforehand, you could taste the lamb.
Herb/gruyere Parisian gnocchi with pork chops and mustard mushroom cream sauce
Tabasco said:
Talk to me about that all clad dish. I think I need that… for what I'm not sure yet (other than the obvious potato variations).
I was with my wife at homegoods and just saw a set of them. I assure you that you don't need it. They don't get used often.
holy cow, that looks good!
Looks great! I love French gnocchi, so much easier to make than potato gnocchi.
FIDO*98* said:Tabasco said:
Talk to me about that all clad dish. I think I need that… for what I'm not sure yet (other than the obvious potato variations).
I was with my wife at homegoods and just saw a set of them. I assure you that you don't need it. They don't get used often.
Appreciate that feedback tbh. At first look was "those look awesome, I need that." Second thought was "what on watch would I use those for."
Re-run but when my pregnant wife makes a request I comply. Focaccia sandwiches again, only change is pesto this time. The Lloyd pans are awesome for pizza and focaccia
Moules frites. It's easier to throw a towel down for cleanup because eating mussels is messy as hell.
Short rib lasagna
Woah. Recipe please?
2-3lbs short rib, seared then removed. Sweat 3-4 carrots, 2-3 ribs celery, two small onions (I used a food processor to mince them) plus garlic and tomato paste. Then half a bottle of white wine, beef stock, and a jar of tomato puree plus whatever herbs you want, and return the beef and into the oven at 350 for three or so hours until shredding is easy. Then assemble with lasagna sheets, three cups of bechamel, parm, and mozzarella for the top then 400 and broiler until browned
Tandoori chicken, rice, raita, and garlic naan.
Featured Stories
See All
6:22
16h ago
10k
Liucci offers his thoughts as A&M holds steady in CFP rankings
by Billy Liucci
Around CFB: 'Unfit' CFP committee leaves A&M stagnant at No. 3
by Olin Buchanan
5:41
11h ago
2.2k
The Film Room: Texas A&M 38, Missouri 17
by Stephen McGee
10:29
6h ago
575
Pick 'Em & Rip 'Em sponsored by PrizePicks: Week 12
by Matthew Dawson