Watcha cookin'?

Quote:

---

Originally Posted by iceman

I think I used bottom round if I recall, I'll try something else.

---

That definitely didn't help things. IMO, stick to the front half of the animal for braises. Chuck roast, short ribs, brisket, shank.

Quote:

---

Originally Posted by iceman

We have a number of her books I'll check it out thanks. The Cooks Illustrated version was involved as shit.

Coq au Vin is another one I don't seem to nail. I wonder if she's got one for that.

---

I've done the Julia Child version of coq au vin, and it was really, really good, but a lot of trouble. In a pinch, I use the Michael Ruhlman "weeknight coq au vin" recipe here (http://ruhlman.com/2014/10/eat-your-medicine/), and have no complaints. Whereas Julia's recipe involved a couple of "day ahead" steps, Ruhlman's can be ready in about an hour and a half-ish, and most of that is just waiting. It's not quite as impressive as the original, but the time/quality tradeoff is totally worth it.

Quote:

---

Originally Posted by iceman

We have a number of her books I'll check it out thanks. The Cooks Illustrated version was involved as shit.

Coq au Vin is another one I don't seem to nail. I wonder if she's got one for that.

---

Yep

http://www.foodnetwork.com/recipes/i...n-recipe4.html

^^nice, thanks.

Trying To make Chinese roasted duck tonight

Quote:

---

Originally Posted by Beer Drinker

Swineapple:

http://3.bp.blogspot.com/-QU-GPCkHd0...swineapple.jpg

Can't take credit for this creation.

---

Holy fuckerballs! I'm glad I didn't see this last night before making shrimp and scallops but I do know what we're having tonight dayum.

Last night did a stuffed flank steak. Stuffed with asian pears, scallions, parsley, ginger, garlic, and kimchi. Once assembled, I let it sit all day in a teriyaki marinade. Cooked under the broiler, served with a spiced up pureed acorn squash and a pan sauce.

To, die, for.

http://images.tapatalk-cdn.com/15/11...f707aee028.jpg

http://images.tapatalk-cdn.com/15/11...ba7b2e917a.jpg

http://images.tapatalk-cdn.com/15/11...e10c23b120.jpg

Fkna just a knife^ That looks awesome. I am a sucker for teriyaki.


Cioppino

https://www.icmag.com/ic/picture.php...tureid=1535990

Swineapple, stuffed flank steak, cioppino all look delicious.

you foodies would likely enjoy listening to this podcast, at the Commonwealth Club, with Joanne Wier and Gary Danko. Her discussion of learning from Madeleine Kamman and her subsequent passion for teaching is pretty inspiring stuff, to me anyways...Plus she likes tequila....

Gary Danko is one of the best dining experiences I have had. I liked it more than The French Laundry.

Quote:

---

Originally Posted by Beer Drinker

Gary Danko is one of the best dining experiences I have had. I liked it more than The French Laundry.

---

funny, they talked about their trip to the FL-

While elegant and amazing. Extremely refined. FL is also stuffy, and not very comfortable.

I think GD likes to party. I have a book called My Last Supper, and the picture of him is pretty telling.

However, Wylie Dufresne is the Chef I would like to smoke a joint and hang out with. I was at a Bachelor Party in NY and we ate at WD50. The guys I was with were mostly chefs, and WD was really cool. Came to the table, and then took us back to the kitchen after we ate.

Fried eggs, blueberry pancakes, and lots of Vermont's finest. If I ever build a place I'm putting in a flat top grill.

Absofuckinglutely.

http://media-cache-ec0.pinimg.com/73...2a974717c3.jpg

Didn't cook it, but destroyed this, and many more steamed containers of deliciousness.

https://www.icmag.com/ic/picture.php...tureid=1542302

Star Kitchen off Federal/W Miss.

If you don't know, now you know.

What's on the menu for tonight?

I'm doing some prime strips on the egg. Baked taters. Corn. Broccoli. Fairly basic, but good.

Some red and some bubbly.

http://www.upliftcustombras.com/wp-c...15/02/wine.gif

5 month old forces me to keep it simple- late lunch of chicken thighs, roasted spuds and green salad. No way I'm gonna make it to midnight-- we have been crashing about 6:30-7.

Quote:

---

Originally Posted by steepconcrete

5 month old forces me to keep it simple- late lunch of chicken thighs, roasted spuds and green salad. No way I'm gonna make it to midnight-- we have been crashing about 6:30-7.

---

Seven, wow that's pretty weak.
I'm going with a shrimp scampi pizza using the deep dish recipe posted in this thread. We'll wash it down w/ some bubbly and a little bourbon for a night cap.
If we're lucky, we'll make it to 8:00:biggrin:

That sounds good^.

I've done a shrimp pizza with white sauce on the Egg.
https://www.icmag.com/ic/picture.php...tureid=1506344

Some recent Cave de Lugny chard, some penn cove oysters (tired of the kumamotos being so hard to shuck), lobster tail in brown sauce (a super light butter red curry) and basil 02 F. Magnien Gevrey Perrieres, smoked duck breast salad.

My whole crew is down with a cold...during the school vacation.

Quote:

---

Originally Posted by Beer Drinker

That sounds good^.

I've done a shrimp pizza with white sauce on the Egg.
https://www.icmag.com/ic/picture.php...tureid=1506344

---

Very nice!

Our NYE tradition, posole. Red chile is traditional, we use green:
http://i108.photobucket.com/albums/n...psfxincxp0.jpg

Chile, pork, posole, tomatoes, onions, garlic, cumin, broth, and cilantro goodness.

Happy New Year!

I need a good Green Chili recipe.

Quote:

---

Originally Posted by Beer Drinker

I need a good Green Chili recipe.

---

To make good green chile, you need good green chiles. But here's my rave-inducing recipe:

Green chile stew recipe:
-a couple of pounds of lean pork, cubed (about an inch)
- a cup and a half or so of New Mexico Green Chile, roasted, peeled, de-seeded (or not), chopped
- an onion, sliced thin
- a tomato, diced
- a couple-three cloves of garlic, minced
- 1 teaspoon or so of ground cumin
- about the same amount of salt
- 1/3 quart or so of broth - I use chicken
- olive oil
- some water
- beer

Drink the beer while you're doing this.

In a heavy pot braise the meat in olive oil (look up meat braising directions). I do a small amount at a time so that the meat gets brown, not gray, and set the braised meat aside while I braise more . Then when you're done with the meat, in the same oil I toss in the onions and garlic and cook them until the onions go clear. Then I pour in the broth, add the meat, tomato, onion, chile, cumin, salt and some water. Cover and simmer for as long as you like - the longer the better.
I think the brown stuff that builds up in the bottom of the pot while you're cooking the meat and onions/garlic is a crucial part of the recipe.

Verde?

The very basic take of what I do --

I always think of it as equal parts of everything

cheap not lean pork roast- at least 2.5-3 lbs
Whatever the roast weighs get that in both chilies and tomatillos I usually go half to 2/3s poblano with the remainder a varity of hot chiles consisting of mostly jalapeños.
one med onion per lb of roast
One bunch of cilantro per 2-3 lbs of roast
Chicken stock
Cumin


Cut to 1-2" cubes and brown, take off and sweat some onions and garlic till tender in the pork fat.

Chuck pork back in and add chicken stock to cover pork and add a good amount of cumin. Simmer for 30ish.

Then dump in all the chopped chills and simmer for another 30ish

Then blend the tomatillos and cilantro to smoothie like (but save enough cilantro to garnish). Dump in and slowly bubble till you feel it's ready.

Of course you'd want to tweak and season how ever you feel at every step. And this is lazy-- if I have a grill going I throw the chills and tomatillos on it for a quick blister.

Oh cotija cheese is key when serving

Wow when I started on that meadow skipper had not posted.

Maybe this new vaporizer is working after all. [emoji14]

Quote:

---

Originally Posted by steepconcrete

Wow when I started on that meadow skipper had not posted.

---

Yours is different enough to stand.

Quote:

---

Maybe this new vaporizer is working after all. [emoji14]

---

Whatcha cookin? ;)

I was actually contemplating a thread. I have 3 pints of coconut oil and 1.5 pints of butter. Both pretty strong - cooked in a crockpot on low for 3 days

Thanks fellas.

Breakfast - Patacones, diced avocado, caramelized sliced Shitake mushrooms, GF raisin cinammon bread with coconut butter.

Kofta curry

http://i131.photobucket.com/albums/p...pshijgi8pj.jpg

Quote:

---

Originally Posted by Meadow Skipper

To make good green chile, you need good green chiles. But here's my rave-inducing recipe:

Green chile stew recipe:
-a couple of pounds of lean pork, cubed (about an inch)
- a cup and a half or so of New Mexico Green Chile, roasted, peeled, de-seeded (or not), chopped
- an onion, sliced thin
- a tomato, diced
- a couple-three cloves of garlic, minced
- 1 teaspoon or so of ground cumin
- about the same amount of salt
- 1/3 quart or so of broth - I use chicken
- olive oil
- some water
- beer

Drink the beer while you're doing this.

In a heavy pot braise the meat in olive oil (look up meat braising directions). I do a small amount at a time so that the meat gets brown, not gray, and set the braised meat aside while I braise more . Then when you're done with the meat, in the same oil I toss in the onions and garlic and cook them until the onions go clear. Then I pour in the broth, add the meat, tomato, onion, chile, cumin, salt and some water. Cover and simmer for as long as you like - the longer the better.
I think the brown stuff that builds up in the bottom of the pot while you're cooking the meat and onions/garlic is a crucial part of the recipe.

---

Very similar to what I do. Hatch chiles are available on line (and in the Truckee Safeway in August)--a hotter Anaheim. You can also get seeds on line. I use ten chiles, skip the tomato, use a lot more stock and either flour the meat before browning or add a roux near the end.

Our new New Year's Eve tradition, courtesy of the late, lamented Pink Adobe in Santa Fe and my wife's childhood friend in Santa Fe---Gypsy Stew
4 Boneless skinless chicken breasts
2 onions quatered and peeled
6 cloves of garlic peeled and halved
1 1/3 cu sherry
2 cups chicken stock
10 Hatch chiles (or Anaheim chiles plus a jalapeno or two) roasted, peeled, +/- seeds (leave the seed pulp if you like heat, and diced
1 large can whole tomatos, save juice, shred tomatoes

Simmer chicken, onions, garlic, stock, half of sherry, and enough water to cover 1 hour.
Shred chicken with forks, add back to pot with the chiles, tomatoes and juice, salt to taste, simmer 45 minutes, serve over little cubes of monterey jack--stir to melt the cheese. Flour tortillas.

Quote:

---

Originally Posted by old goat

Our new New Year's Eve tradition, courtesy of the late, lamented Pink Adobe in Santa Fe...

---

^Quality reference. Drinks on me if ever the opportunity arises.

Split a whole fresh ham in half and dropped both halves into a wet cure.

Attachment 174314

10 days later, the shank was ready for some smoke. No pics, but coated it with an apricot glaze and served it with garlic smashed potatoes and green beans for NYE dinner.

Attachment 174315

As the ham would take several hours, we brought in some reinforcements to make sure nobody got hungry.

Attachment 174316

We made sure to save some for the 1AM drunk munchies.

Attachment 174317

Nicely done^

Quote:

---

Originally Posted by Meadow Skipper

To make good green chile, you need good green chiles. But here's my rave-inducing recipe:

Green chile stew recipe:
-a couple of pounds of lean pork, cubed (about an inch)
- a cup and a half or so of New Mexico Green Chile, roasted, peeled, de-seeded (or not), chopped
- an onion, sliced thin
- a tomato, diced
- a couple-three cloves of garlic, minced
- 1 teaspoon or so of ground cumin
- about the same amount of salt
- 1/3 quart or so of broth - I use chicken
- olive oil
- some water
- beer

Drink the beer while you're doing this.

In a heavy pot braise the meat in olive oil (look up meat braising directions). I do a small amount at a time so that the meat gets brown, not gray, and set the braised meat aside while I braise more . Then when you're done with the meat, in the same oil I toss in the onions and garlic and cook them until the onions go clear. Then I pour in the broth, add the meat, tomato, onion, chile, cumin, salt and some water. Cover and simmer for as long as you like - the longer the better.
I think the brown stuff that builds up in the bottom of the pot while you're cooking the meat and onions/garlic is a crucial part of the recipe.

---

The French call it "Fond." It is crucial.

Quote:

---

Originally Posted by steepconcrete

Verde?

The very basic take of what I do --

I always think of it as equal parts of everything

cheap not lean pork roast- at least 2.5-3 lbs
Whatever the roast weighs get that in both chilies and tomatillos I usually go half to 2/3s poblano with the remainder a varity of hot chiles consisting of mostly jalapeños.
one med onion per lb of roast
One bunch of cilantro per 2-3 lbs of roast
Chicken stock
Cumin


Cut to 1-2" cubes and brown, take off and sweat some onions and garlic till tender in the pork fat.

Chuck pork back in and add chicken stock to cover pork and add a good amount of cumin. Simmer for 30ish.

Then dump in all the chopped chills and simmer for another 30ish

Then blend the tomatillos and cilantro to smoothie like (but save enough cilantro to garnish). Dump in and slowly bubble till you feel it's ready.

Of course you'd want to tweak and season how ever you feel at every step. And this is lazy-- if I have a grill going I throw the chills and tomatillos on it for a quick blister.

Oh cotija cheese is key when serving

---

My recipe is closer to yours, but you forgot a beer.

I use Anaheim, Poblano, Banana, and Jalapeno peppers. I remove the seeds and ribs and cut them into chunks (kids don't like the heat) Quarter the Tomatillos, toss the lot in olive oil and goya Adobo seasoning, then roast until the juices start caramelizing in the roasting pan.

In the meantime I cube a 4lb pork shoulder, removing the big external fat but leave internal. Toss w/ a little more Adobo seasoning and brown it in a large oval Le Creuset. Trick is to not stir the pork until it's gotten dark on one side. Cook pork in batches then put aside. Do not clean pot.

Dice 2 onions and brown well in pot until edges get brown. Add 4 cloves minced garlic and cook until fragrant. Add 2 cups chicken broth (I like Knorr) and scrape any fond left on the pot. Add pork and accumulated juices. Add roasted peppers and tomatillos. Add one bottle of mexican beer to roasting pan and scrape up any stuck bits and fond from the roasted veggies, add to pot. add 2 Bay leaves, cover, and simmer until pork is tender.

While pork is cooking pick the leaves off one full bunch of washed cilantro. Place in blender. Once pork is done take 2 cups (or more) of the simmering liquid and add to blender, puree cilantro. Add shockingly green mixture back into pot and stir. If stew is too thin add 1/4 cup Masa Harina and stir until thickened.

Wallah.

Try skipping the bay leaf and use some Mexican oregano.

Quote:

---

Originally Posted by MakersTeleMark

Try skipping the bay leaf and use some Mexican oregano.

---

I have - kids didn't care for it. Should probably try again since they're now older.

Made this super easy gnocchi with red sauce last night, came out as advertised (clearly not my photo):
http://www.seriouseats.com/images/20...recipe-36a.jpg

Inspired by this thread, green chili is in the dutch oven for weekday goodness