China Posted February 15 Share Posted February 15 Marinating a chicken right now to make my own version of Peruvian pollo alla brasa. 2 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 15 Share Posted February 15 There used to be a Peruvian chicken place in Wheaton Mall that introduced me to that kind of chicken. It was delicious! There's a place here in Austin that has it and I've been once, delicious too. I want to go again. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted February 18 Share Posted February 18 I got a 1/3 lb. chuck burger out this morning, coulda done at least a half dozen things with it, but I really wanted a mushroom & Swiss. In Worcestershire and on the Foreman, with new potatoes & an avocado. I wasn't going out for buns. (Oh, and Guldens.) 4 1 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted March 2 Share Posted March 2 (edited) Avgolemono. Greek lemony chicken soup. From scratch except for the orzo. Edited March 2 by PleaseBlitz 3 2 Link to comment Share on other sites More sharing options...
China Posted March 2 Share Posted March 2 1 hour ago, PleaseBlitz said: Avgolemono. Greek lemony chicken soup. From scratch except for the orzo. I made that once. It's delicious, and my daughter's favorite soup. 2 Link to comment Share on other sites More sharing options...
PleaseBlitz Posted March 2 Share Posted March 2 11 minutes ago, China said: I made that once. It's delicious, and my daughter's favorite soup. Yea, it’s really good. My office moved last week, so im no longer within easy walking distance of The Greek Deli at M and 19th, where the avgolemono has a Soup Nazi-type following. So I made it myself. https://www.washingtonian.com/2009/11/05/how-to-make-the-greek-delis-avgolemono-soup/ 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 9 Share Posted March 9 (edited) Below photo is my corned beef ready for vacuum packing for the freezer after Day 9 of the process. . I did a dry brine on the whole slab of brisket and I really like the recipe. I stored it in the fridge for seven days, turning over once every day. I then took it out of the bag, rinsed it off completely, and put it in a big marinating bag with a lot of water to draw the salt out. Into the fridge over night. Yesterday, I took it out of the fridge and into the pot with a lot of water. Turned up the heat to just a slight boil, then down to slow simmer for about 5 hours. I then took it out and into a bag and back into the fridge until this early afternoon. I saved some of my cooking fluid to cook veggies in it today. I cut it against the grain into 3 pieces, 2 for the freezer and one for later today. By using the water bath before cooking and a lot of water during, there's almost no salt in the meat. The cooking liquid is slightly salty. Edited March 9 by LadySkinsFan 3 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 10 Share Posted March 10 The end result in my dinner dish. 3 1 4 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted March 13 Share Posted March 13 Been a while since I checked in here, it’s just a lot better griddling when it’s not dark and cold. Homemade chicken teriyaki, pineapples and garlic scallion rice. 3 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted March 13 Share Posted March 13 ^^^ I was wondering where you'd been, your stuff always looks awesome. 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted March 18 Share Posted March 18 Thought I'd give it a twirl...linguine, veggie sauce, butter garlic mozz toast. 3 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 19 Share Posted March 19 I made linguini with white clam sauce over the weekend. Was delicious! Sometimes I buy the canned clam sauce, this time I made it from scratch with minced clams, olive oil, and herbs and spices. 2 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted March 19 Share Posted March 19 2 hours ago, LadySkinsFan said: I made linguini with white clam sauce over the weekend. Was delicious! Sometimes I buy the canned clam sauce, this time I made it from scratch with minced clams, olive oil, and herbs and spices. I've been jonesing for some linguine and clams. I believe you've pushed me over the edge. My parsley is starting to come in already too. Store tomorrow for the rest of the goods. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 19 Share Posted March 19 My parsley was dried from the store. I can't grow anything here, I've tried many kinds of plants. Sometimes if I want to use lots of herbs in a recipe, I'll buy the fresh leaves in the store, otherwise it's dried. I'm guessing that your fresh parsley is going to make all the difference in your delicious sauce! 1 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted March 19 Share Posted March 19 44 minutes ago, LadySkinsFan said: My parsley was dried from the store. I can't grow anything here, I've tried many kinds of plants. Sometimes if I want to use lots of herbs in a recipe, I'll buy the fresh leaves in the store, otherwise it's dried. I'm guessing that your fresh parsley is going to make all the difference in your delicious sauce! Stuff is a like a weed in my backyard. Stays green all year. Volunteers everywhere from letting it go to seed (the butterflies love it ). 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted March 20 Share Posted March 20 My clam sauce is just about done. I love when recipes call for a half cup of wine. Yay, rest of the bottle for me! 6 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted March 20 Share Posted March 20 Yum! 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted March 25 Share Posted March 25 (edited) It’s not Taco Tuesday as it’s spring and I now golf on Tuesday afternoon/evenings, but this is the start of some carne asada. Butterflied and pounded flap meat rubbed down with adobo, sazon and Spanglish asadero’s mexican bbq seasoning, fresh orange and lime juice, crushed garlic, onion, cilantro, and avocado oil. Edited March 25 by BatteredFanSyndrome 4 5 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted March 25 Share Posted March 25 (edited) Finished product. Flour with griddled cheddar for my son, more traditional for the wife and I. Edited March 25 by BatteredFanSyndrome 1 6 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted March 25 Share Posted March 25 5 minutes ago, BatteredFanSyndrome said: Finished product. Outstanding. That's a beautiful plate. 4 Link to comment Share on other sites More sharing options...
ixcuincle Posted March 28 Share Posted March 28 cleared to eat solids again 3 Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted March 29 Share Posted March 29 Is that Ernie from Seasame Street's arm next to your food? What the **** @ixcuincle? 3 Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted March 29 Share Posted March 29 @Skinsfan1311 (or anyone else) I've got a big ass ham to smoke for Easter. It's 17 pounds, bone in. I've had a lot of success smoking various meats, a lot of pork shoulders but also some turkeys and ribs. Haven't smoked a ham before, I'm assuming you'd smoke it just like you would a pork shoulder, but I have seen a bunch of conflicting information on YouTube and when people are smoking hams they're usually smoking spiral sliced. This cut ain't that. So any insight would be appreciated. Link to comment Share on other sites More sharing options...
bcl05 Posted March 29 Share Posted March 29 40 minutes ago, Spaceman Spiff said: @Skinsfan1311 (or anyone else) I've got a big ass ham to smoke for Easter. It's 17 pounds, bone in. I've had a lot of success smoking various meats, a lot of pork shoulders but also some turkeys and ribs. Haven't smoked a ham before, I'm assuming you'd smoke it just like you would a pork shoulder, but I have seen a bunch of conflicting information on YouTube and when people are smoking hams they're usually smoking spiral sliced. This cut ain't that. So any insight would be appreciated. Raw or already smoked/cooked ham? I've done a ton of smoking, can reliably nail shoulder/brisket/etc, and lots of good whole hogs. For some reason, hams are tricky. If it is already smoked, you really just want to rewarm it. Very light smoke, add a nice homemade glaze, not much time needed. Cooking from raw, I'd do a dry brine/cure overnight and then gently smoke up to 150-160. Will be slice-able and tender/juicy, not pullable. Not enough intramuscular fat/collagen to take up to typical pork shoulder temps. 1 Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted March 29 Share Posted March 29 13 minutes ago, bcl05 said: Raw or already smoked/cooked ham? I've done a ton of smoking, can reliably nail shoulder/brisket/etc, and lots of good whole hogs. For some reason, hams are tricky. If it is already smoked, you really just want to rewarm it. Very light smoke, add a nice homemade glaze, not much time needed. Cooking from raw, I'd do a dry brine/cure overnight and then gently smoke up to 150-160. Will be slice-able and tender/juicy, not pullable. Not enough intramuscular fat/collagen to take up to typical pork shoulder temps. It's raw. And yeah, I've surmised as much to do a brine/cure that I'll start sometime Saturday. You're saying 150-160 internal temperature is when it's done? I've got a Weber Kettle that I smoke on, there's no temperature gauge so it's kind of hard to pin down the cooking temperature, I mainly rely on the look/feel and taking some internal temperatures along the way. If that's the case, I'm planning on setting up a charcoal snake and doing it that way. Good to know that it won't be pullable. Link to comment Share on other sites More sharing options...
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