Yesterday we made an smoked chicken enchilada casserole.  Tonight is baked heroin chicken.  I have been told my seasoning blend is like heroin, so that is the label I put on the container.

Fresh built:



We usually make this if we have a mad stack of tortillas that are getting long in the tooth.

DAMSON

That looks like a great week day meal!

Butter burgers... yup, just a burger with a shitload of butter on it. Attached File

Attached File

Attached File

That looks great. Recipe?

Pizza
Attached File

Pecan smoked mule deer jalapeño sausage,

Pecan smoked chicken

Ribeye deconstructed burrito bowls with street corn.

Travel back in time with me @MainePure

We're going back a couple years here but I have a couple questions and one comment, I don't think I replied at the time.  Your photo looks...perfect IMO.

Q1: What tortillas are you using, flour?
Q2: Do you have a recipe to share or a rough version if it's by eye?
Q3: Related to Q2, the parchment paper idea seems genius and yours look less mushy than our baking dish version.  Time and temp?
Comment:  My mom's side hails from Maine, my grandfather's side.  He was a bow hunter and outdoorsman, also a paratrooper in WW2.  All around badass.  I lived in Bowdoinham for a while.  Maine is a beautiful state, seeing your username brings me back.

Thank you for reminding me I need to make this again soon! I eyeball pretty much everything, but I'll do my best.

I use corn tortillas, but flour work too. For the filling I use 1 shredded rotisserie chicken, sauteed onion, chili powder, cumin, S&P and a 2/3 cup of heavy cream. Cook together in a deep sided sautee pan over medium heat until most of the moisture has evaporated, set aside to cool, then mix in a bag of shredded pepper jack.

Sauce- 1/4 cup butter, 1/4 cup flour for roux in a sauce pan. Once you've cooked the roux to wet sand consistency, add 1 small can of diced green chilies, drained. Cook that out a bit, then add ~2 cups+ chicken stock while whisking and bring to a low boil. You want a thin-ish gravy consistency. Adjust w more stock if it is too thick. Remove from heat and whisk in 1 cup sour cream and a few dashes of hot sauce of choice. Season to taste.

Roll up your cooled filling in tortillas of choice, if you use corn you want to steam them to make them pliable 1st so they dont spit open when you fill them. Arrange in pan or sheet tray, then ladle sauce over the top, just enough to coat everything. I reserve some sauce for serving. Top with more shredded cheese then bake 350F for 25min until bubbly and cheese is melty and golden.

To serve, top w reserved sauce and garnish with thin sliced green onion and chopped cilantro.

Good luck! Family favorite here, and now my mouth is watering.

Plate ribs.

Seasoned

Attached File


On

Attached File


3 hours in. Need another two+ if possible.

Attached File

I wish I had another two hours.

Attached File


Attached File


Attached File


Attached File



ETA!

Attached File

Thanks!!

Lunch!

Bacon wrapped raviolis and then a sausage with onions and peppers sandwich. The more red ones have some additional seasoning.

Attached File


Attached File


Attached File


Attached File


Attached File

Shrimp in butter and onion strings.

Attached File

Attached File

The ravioli looks awesome.

Did you cook the onions on the blackstone?   They look tasty!

That looks like it would make a killer poboy.

No.  Fried on the side burner on my gas grill.  I have fried on the Blackstone before in foil pans as an experiment.  It's extremely inefficient.

Ends from left over dino ribs from the other day.

Attached File


Attached File


Attached File

A nice skirt steak.

Attached File

EAA Witness for scale
Attached File

Attached File

Attached File

Just tucking into a bowl of chili right now.

I tried straining the pepper puree this time and it is my best batch yet.

Attached File

Looks great! I'd tear that bowl up.

Parents got me a new air fryer for my birthday, so I thought I'd try some chicken thighs in it.  

This is the way.   Almost as good as cooked over coal on the grill, but certainly a lot easier.  

For someone with boxed jambalaya as an avatar... you look like you have this chili thing down! That looks great.

Thanks!   This is my 4th batch making this style.

@hobs98

Leftover chicken of your choice chopped/shredded
california chili powder
cumin powder
chopped hatch chiles
shredded cheese, Mexican blend
mild enchilada sauce

I start with ench sauce on the bottom of the pan and add the first layer of torts cut into 2" ribbons with a pizza cutter.  Then add a layer of all the things and start the next layer.  I usually go with 4 layers and the top layer is only covered with cheese and sauce.  I add chili powder and cumin directly to the chopped chicken if I can remember, although not required.  

I also highly recommend tamale pie, made from Cowboy Kent Rollins recipe.  

Thank you, wildearp

Fired up my offset smoker today for the first time in a while.  3 different kinds of ribs.  Alton Brown's baked beans in the oven.  Podnah's wife brought corn on the cob, a potato dish, and Red Lobster biscuits.  Nobody left hungry.

Hawaiian fried rice


Rice, shrimp, bacon, white sesame, black sesame, egg, garlic, ginger, soy sauce, mirin, nori, green onion, spam, Thai chilis, stir-fried fresh pineapple

No Spam. It's not really Hawaiian if it doesn't have Spam.

Oh it’s got spam all right…

He wanted his green chili burritos, made with some of the 11 lb brisket, cooked 9 hours.

I vacuum sealed each packet of thin sliced brisket, for sandwiches, etc. Defrosted a few pkgs. enough for 12 burritos.  Defrosted a pkg of home roasted Hatch green chilies, sautéed some diced boiled potatoes, sprinkled some onion powder, pepper and salt on the potatoes while they sautéed.  Also, roasted a jalapeño on the stove , peeled and diced, added it to the green chilies and dumped it into the potatoes, sautéed a few minutes added the meat, covered and steeped, while lightly toasting 12 tortillas.  Put them on a plate, when they were done, flipped the plate over, coldest on top, to handle filling.  Returned to the pan, to toast the outside.

He wanted guacamole on a few. Brought home 2 hard avocados…I nuked the softest one 10 seconds…rested it a few minutes and nuked it another 10 seconds.   Rolled it in my hands, and the skin split…Wow, that’s definitely something I will remember, the avocado was hard.  It mashed up perfectly and didn’t taste green.  So, he got 4 with guacamole.  

Attached File



6 will be vacuum sealed….  As long as I don’t over seal them….  LOL!!!!  He asked me, “What did these burritos ever do to you?”  I replied, “What?”  He brought out one of the last batch I cooked and vac sealed…….OMG!  It was 1/2” thin….   I didn’t stop to think sealing them would make them shrink that much!  Sigh.




My bad….I did the same to cinnamon rolls…they were…WERE…. 6” tall, ended up 1/2” tall…he calls them hockey pucks.

Tonight, taco tuesday.  Smoked pulled pork steet tacos with all the fixings.

 

Later, came the Chinese egg fried rice.  I have been studying the technique from the toobs and mostly Uncle Roger.  I have the right tools, seasonings, ingredients, and the proper wok techniques.  I am very close to perfection.  I forgot the MSG.  It really doesn't need it.  No pics, it cooks up hot and fast.  My executive assistant and sous-chef was unavailable for photos, but soon

Chinese egg fried rice deserves it's own thread.

Bruddah!

This is one hell of a thread!

My kids ate all the leftovers before I could get any the next day.

They’re like freakin’ buzzards.

I didn't take any pics, but it's one of my family's faves: braised meat for tacos with pickled red onions. I adapted it from one I saw on ATK to be a little more authentic. The recipe is for a pork butt, but it works almost as well with a pack of chicken thighs (which is what I used this time).

Here's the current version from my cookbook. I need to take pics next time I do it with pork, as the pork version is more photogenic.

2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground allspice
½ teaspoon ground cinnamon
Achiote paste or sauce (note: this is my adaptation, so I'm not sure on the amounts. The liquid achiote marinade comes in a bottle, and I just use the whole thing; it's easier, but costs a little more than the paste. The paste... is more like a block. I just break off a few pieces, so I'm not sure how much I use. I'll start measuring it in the future).
1-½ cups water
¼ cup frozen orange juice concentrate, thawed
3 tablespoons distilled white vinegar
1-½ tablespoons Worcestershire sauce
5 bay leaves
Salt and pepper
1 (2-1/2 to 3 pound) boneless pork butt roast, trimmed and cut into 1-inch chunks (Pork butt roast is often labeled Boston butt)

ETA: The OJ and lime are subs for the Mexican bitter orange, which isn't available here. If you can get those, use them instead.


FOR THE PORK: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes.

Add garlic, cumin, oregano, ­allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in Achiote paste/marinade, water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits.

Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender, about 2 hours, ­stirring once halfway through cooking.

Transfer pot to stovetop; discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes.

Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste. Serve on tortillas with pickled red onions, habanero sauce, and lime wedges.

FOR THE PICKLED RED ONIONS: Meanwhile, place onion in a medium bowl. Bring 1 cup distilled white vinegar, ⅓ cup sugar, and ¼ teaspoon salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)

Today was Dad's birthday, so we fried up a bunch of white perch and bass fillets my sister in law dug out of her freezer.  Paired that with some freezer section fries, boiled shrimp, brownies, and an apple pie.

Couple of pork tenderloins…



Became vietfood



Was originally going to be Banh mi, but the wife said no to bread.

If inviting one's self to someone else's house for dinner was socially acceptable, you'd be seeing me this summer.

This is how we're starting off today. Three tiny eggs, provolone, sautéed onions, avocado, bacon and salsa. Attached File

Sunday lunch from the Lombardia region of northern Italy...

Asparagi alla milanese

Excellent!

That looks awesome

Beefy Mushroom soup & bruschetta

Attached File

Last night I did blackened chicken and a big ol’ pot of pinto beans. Both need to be tweaked a little, but were solid techniques.

I love everything about this.

Man I love bruschetta. Reminds me it's about time to grab another basil plant.  I have one from last year,  but they get a little scragley after a while.

Tandoori spiced chicken and Indian rice. Attached File

Friday's dinner from Cetara on the Amalfi Coast in the Campania region of southern Italy...

Spaghetti con colatura di alici

Attached File


Made two different BBQ sauces this morning:  Franklin BBQ's and Meathead's.  Franklin's is pretty simple with only a few ingredients and its tasty.  Meathead's is a whole nother level.  Very good without being too sweet.