Leftover NY strip so Andrea made bread bowls and I made steak and potato chowder.
J
J
Creations from our LockDown (1 Viewer)
- Thread starter FLATU8ER
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Nice presentation. Sauces?
- Thread starter
- #243
Made a big double batch of Chili Colorado last night.
^ That sounds great! Its on my list...used to make it regularly but has been quite a few years since last batch. Curious: How you do make your's? Chuck roast? Rehydrated Guajillo & New Mexican red peppers or?
- Thread starter
- #245
@spressomon
Yup, a good quality stew meat, guajillos, new mex, morita, and a very few chile de arbol, along with one or more spanish/yellow onions, and garlic cloves.
All boiled/re-hydrated, drained and put into the blender along with cumin, salt, mex oregano (must be mex), and a few other small spices.
Can't member right now cause of jim beam n coke.
Lightly floured meat chunks browned and put all the stuff in a big pot and let simmer for 2 to 3 hours.
I serve it in a bowl with a hot buttered tortilla, and a lime or lemon wedge, the wife likes rice with it, but
leftovers are killer. Tonight will be burritos with rice n beans.
I cut open the chilis and remove the seeds and veins and stems. A long friggin process.
Wash yer hands before you go pee! or rub your eyes.
The heat can be adjusted later, just get the flavor right at first.
If I don't get enough heat, I add chipotle powder.
If I get too much heat, I add crushed tomatoes.
After the blender I run all the stuff through a strainer to remove any seeds, and chili skins.
But you are THE SUPRESSO, and prob already know that stuff.
Yup, a good quality stew meat, guajillos, new mex, morita, and a very few chile de arbol, along with one or more spanish/yellow onions, and garlic cloves.
All boiled/re-hydrated, drained and put into the blender along with cumin, salt, mex oregano (must be mex), and a few other small spices.
Can't member right now cause of jim beam n coke.
Lightly floured meat chunks browned and put all the stuff in a big pot and let simmer for 2 to 3 hours.
I serve it in a bowl with a hot buttered tortilla, and a lime or lemon wedge, the wife likes rice with it, but
leftovers are killer. Tonight will be burritos with rice n beans.
I cut open the chilis and remove the seeds and veins and stems. A long friggin process.
Wash yer hands before you go pee! or rub your eyes.
The heat can be adjusted later, just get the flavor right at first.
If I don't get enough heat, I add chipotle powder.
If I get too much heat, I add crushed tomatoes.
After the blender I run all the stuff through a strainer to remove any seeds, and chili skins.
But you are THE SUPRESSO, and prob already know that stuff.
- Thread starter
- #246
PS, I used stew meat from Costco, but I had planned on using boneless beef short ribs because of the beautiful marbling.
And the day before today they did not have them. Oh, a double batch uses approx 4 lbs of meat.
One of these days I will make it with deer meat.
And the day before today they did not have them. Oh, a double batch uses approx 4 lbs of meat.
One of these days I will make it with deer meat.
- Thread starter
- #247
Last night I made another batch of potato soup with leftover NY strips and bacon.
And used all yukon golds
And used all yukon golds
- Thread starter
- #248
The wife received an Air Fryer from Santa.
That's great, cause I'm not having to cook tonight
That's great, cause I'm not having to cook tonight
Gotta play catch up here...
Xmas dinner, roast tenderloin, scallops, asparagus and scalloped taters.
Left over breakfast
Tenderloin, egg and potato burritos
Shrimp and grits
Pulled pork, greens, cream corn
Leftover pulled pork enchiladas
Xmas dinner, roast tenderloin, scallops, asparagus and scalloped taters.
Left over breakfast
Tenderloin, egg and potato burritos
Shrimp and grits
Pulled pork, greens, cream corn
Leftover pulled pork enchiladas
Asian chicken thighs and fried rice.
Bacon, potato, green onion and shroom fritata
Creme Brulee
Bacon, potato, green onion and shroom fritata
Creme Brulee
I just gained 5lbs <again> looking at your foodfest J. 
I'm stuck...in a rut. A pizza rut 
NYE pies: Marinara, Margherita & a pesto with pancetta and mushrooms. Tried something different than my usual 3-5 day cold ferment. Same dough recipe but 36-hours at 60F. Better cornichione with crisp outer crust and soft airy & pillowy interior but flavor profile was milder. But, overall very happy considering these were baked at 550F (using a 3/8" thick Baking Steel)...
NYE pies: Marinara, Margherita & a pesto with pancetta and mushrooms. Tried something different than my usual 3-5 day cold ferment. Same dough recipe but 36-hours at 60F. Better cornichione with crisp outer crust and soft airy & pillowy interior but flavor profile was milder. But, overall very happy considering these were baked at 550F (using a 3/8" thick Baking Steel)...
I'm stuck...in a rut. A pizza rut
NYE pies: Marinara, Margherita & a pesto with pancetta and mushrooms. Tried something different than my usual 3-5 day cold ferment. Same dough recipe but 36-hours at 60F. Better cornichione with crisp outer crust and soft airy & pillowy interior but flavor profile was milder. But, overall very happy considering these were baked at 550F (using a 3/8" thick Baking Steel)...
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View attachment 2540894
Man, if I made pizzas like that, I'd be gaining 5lbs per week! They look good!
One of our favorites. Ham, potatoes, split pea soup with massive biscuits.
^ Your biscuits look darn tasty!
Made a pastrami. 10 days in the brine, 6 hours on the smoker. I make one every year in January...this year's batch was exceptional
^ Wow & Nice job!
That looks fantastic! Now I'm hungry!
Pass the exceptional recipe please!
Wow, looking again, that is a perfectly made sandwich my friend.
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