Creations from our LockDown (1 Viewer)

TRAIL TAILOR

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Redding, Calabama
Leftover NY strip so Andrea made bread bowls and I made steak and potato chowder.

J

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spressomon

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Northern Nevada
^ 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?
 
Joined
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hanford, ca
@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.
 
Joined
Jul 26, 2008
Messages
1,200
Location
hanford, ca
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.
 

spressomon

glutton
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Jan 9, 2005
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Northern Nevada
I'm stuck...in a rut. A pizza rut :D

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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mudgudgeon

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Joined
Dec 17, 2007
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Location
Sydney, Australia
I'm stuck...in a rut. A pizza rut :D

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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Man, if I made pizzas like that, I'd be gaining 5lbs per week! They look good!
 

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