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ME, USA
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Posted: 3/9/2022 10:39:47 AM EDT
[#1]
Been practicing all semester in baking class and it's finally paying off with some decent pies. Took some time to figure out how the dough is supposed to feel and how much I can work it. Definitely way ahead of where I started lol.
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Posted: 3/10/2022 2:43:44 PM EDT
[#2]
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Posted: 3/10/2022 3:35:48 PM EDT
[#3]
I’ve been slacking on the cooking and cooking pics lately. I need to get on the stick and start producing…
(I did smoke some pastrami last weekend for pastrami on rye with provalone sandwiches) |
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Posted: 3/11/2022 10:22:09 PM EDT
[#4]
Smash burgers. Blackstone is cool AF.
https://www.ar15.com/forums/general/What-do-you-cook-on-your-Blackstone-Griddle-/5-2537059/&page=2&anc=97732982#i97732982 |
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Posted: 3/12/2022 3:35:29 AM EDT
[#5]
Risotto in the pressure cooker, 4 min vs 25 minutes over the stove.
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Posted: 3/14/2022 1:43:26 PM EDT
[#6]
I had a massive brisket in the freeze from a sale last year at $1.99/lb. I needed the flat to make corned beef, so I put it in a cooler of water to thaw. It thawed surprisingly fast, so I cut a couple good chunks off the flat. They are in vacuum sealer bags with the following:
White sugar, brown sugar, pickling spice blend, bay leaves, thyme, sea salt, fresh cracked black pepper, and pink salt #1. One chunk will be corned beef and the other will be smoked to make pastrami. I also put pork belly strips in vacuum brine for bacon. The remaining chunk of brisket, some flat, and mostly point, will be a traditional rub and smoke this weekend. All of this is on the rocks in my RTIC for the rest of the week, so I am not using up my entire fridge space. 
Also made a couple enchilada casseroles the past Saturday and gave one to the neighbor. Cheers!
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Posted: 3/15/2022 8:18:25 AM EDT
[#7]
Last night I threw together a chicken tortilla soup. Came out pretty good considering it was my first time making it.
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NC, USA
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Posted: 3/15/2022 9:37:44 AM EDT
[#8]
We made an easy one the other night that my wife got from Joanna Gaine's TV show. sour cream enchiladas. Simple but darn good. Good use for leftover chicken or a store-bought rotisserie if they're on sale.
I think this was it: https://www.tfrecipes.com/joanna-gaines-chicken-enchiladas/ |
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ME, USA
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Posted: 3/15/2022 11:16:10 AM EDT
[#9]
Quote HistoryOriginally Posted By DV8EDD: We made an easy one the other night that my wife got from Joanna Gaine's TV show. sour cream enchiladas. Simple but darn good. Good use for leftover chicken or a store-bought rotisserie if they're on sale. I think this was it: https://www.tfrecipes.com/joanna-gaines-chicken-enchiladas/ One of our favorite meals. I first had it at a place called Iguana Mia down in Florida about 20 years ago and became instantly obsessed with replicating it. 
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Posted: 3/17/2022 9:38:06 PM EDT
[#10]
Originally Posted By DV8EDD: We made an easy one the other night that my wife got from Joanna Gaine's TV show. sour cream enchiladas. Simple but darn good. Good use for leftover chicken or a store-bought rotisserie if they're on sale. I think this was it: https://www.tfrecipes.com/joanna-gaines-chicken-enchiladas/ Originally Posted By MainePure: One of our favorite meals. I first had it at a place called Iguana Mia down in Florida about 20 years ago and became instantly obsessed with replicating it. https://i.imgur.com/F1UfKGW.jpg?1 That sounds really good.  I'd probably use corn tortillas in place of flour and jack or pepper jack instead of mozzarella. |
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Posted: 3/17/2022 10:41:00 PM EDT
[#11]
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Posted: 3/17/2022 11:27:46 PM EDT
[#12]
A ground beef chimichanga covered in ranchero sauce with a side of black beans and tortilla chips.
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ME, USA
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Posted: 3/18/2022 8:44:11 AM EDT
[#13]
Quote HistoryOriginally Posted By bc5000: That sounds really good. I'd probably use corn tortillas in place of flour and jack or pepper jack instead of mozzarella. I use corn tortillas and pepper jack in mine. I make the sauce w a roux, chicken stock and diced green chilis, then finish with the sour cream and a couple dashes of hot sauce. |
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Posted: 3/18/2022 7:58:57 PM EDT
[#14]
Air Fryer Albacore Tuna cakes
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Posted: 3/19/2022 9:46:56 AM EDT
[#15]
Quote HistoryOriginally Posted By hollowhandle: I tried my hand at Picanha. https://www.ar15.com/media/mediaFiles/44438/48CE7F8B-A40C-43F3-B673-D73525F5979A_jpe-2317254.JPG https://www.ar15.com/media/mediaFiles/44438/3BCCE5A3-9607-480A-BD0F-BF0A35B8CFB0_jpe-2317255.JPG https://www.ar15.com/media/mediaFiles/44438/E44746DF-BF30-46E0-A5AB-4D25E44C9372_jpe-2317256.JPG That looks great! How's the fat on the Picanha taste? That's basically sirloin with the fat left on, right? |
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Posted: 3/19/2022 12:24:33 PM EDT
[Last Edit: Cincinnatus]
[#16]
Chipotle, garlic, cumin, salt rubbed thighs.
275 for 90 minutes with mesquite.  Now in the convection oven at 400 until crispy:  Fennel, celery, roasted pine nuts, avocado: 
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Posted: 3/19/2022 5:03:37 PM EDT
[#17]
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Posted: 3/19/2022 9:11:27 PM EDT
[#18]
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Posted: 3/19/2022 10:01:46 PM EDT
[#19]
Quote HistoryOriginally Posted By hollowhandle: I tried my hand at Picanha. https://www.ar15.com/media/mediaFiles/44438/48CE7F8B-A40C-43F3-B673-D73525F5979A_jpe-2317254.JPG https://www.ar15.com/media/mediaFiles/44438/3BCCE5A3-9607-480A-BD0F-BF0A35B8CFB0_jpe-2317255.JPG https://www.ar15.com/media/mediaFiles/44438/E44746DF-BF30-46E0-A5AB-4D25E44C9372_jpe-2317256.JPG Love me some picanha. |
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Posted: 3/20/2022 9:01:43 PM EDT
[#20]
A few days ago I grilled some random meats for supper. Tonight I chopped up some of them and made lo mein noodles. Came out 9/10 as good as usual. Would have been better but I forgot to buy ginger at the store earlier.
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Posted: 3/20/2022 10:06:16 PM EDT
[#21]
Smoked a pork shoulder all day.
Took the drippings, added Frank’s Red Hot, vinegar and red pepper flakes. |
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Posted: 3/20/2022 10:34:08 PM EDT
[#22]
Carne Asada on the grill and tamale pie with the leftover chili colorado
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Posted: 3/20/2022 10:56:59 PM EDT
[#23]
Blackened chicken
Fried Potato Salad (fried potatoes coated in mustard sauce) Oklahoma Joe's Smoked Beans  Attached File |
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Posted: 3/21/2022 7:57:46 AM EDT
[#24]
Quote HistoryOriginally Posted By CajunMojo: That looks great! How's the fat on the Picanha taste? That's basically sirloin with the fat left on, right? Tasted fine to me. I cut my bites to have some meat and the fat cap. I think you are correct on the cut. |
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Posted: 3/21/2022 5:39:57 PM EDT
[#25]
I smoked some pork shoulder and a brisket. I got called into work mid brisket, so I wrapped it at 190. It was probably in 16 hours and it rested almost an hour. Final temp was 201-203 and it was jiggly.
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Posted: 3/22/2022 8:29:38 PM EDT
[#26]
Tonight I threw together a chicken noodle soup. Chicken thighs, onion celery and bell peppers, and a quart of chicken stock. Let that simmer for a while then added my leftover lo mein noodles. Ate all the meat n veggies so only noodles were left.
All in all, it came out great and I didn’t have to go to the store. |
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Posted: 3/28/2022 11:25:25 PM EDT
[Last Edit: SuperMoose]
[#27]
 Attached FileMaple bourbon braised short ribs, roasted brussels with bacon, onion, and balsamic reduction, and mashed potatoes.  Attached FileBlueberry ice cream that I prepped yesterday and finished this morning. Did croissant dough today. Will bake tomorrow. |
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Posted: 3/31/2022 10:44:57 PM EDT
[#28]
Last night I baked some chicken thighs and boudin in my oven. Didn't feel like fussing with the grill. A decent supper.
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Posted: 4/2/2022 10:12:10 PM EDT
[#29]
Fired up my Old Smokey today and did some grilling. Pork chops, mini pork steaks, boudin, squash and zucchini. First time grilling squash and zucchini and wow, I will be doing that again. Came out fantastic.
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Posted: 4/3/2022 11:04:11 AM EDT
[Last Edit: billyhill]
[#30]
Venison Chilindron on the stove now, should be ready for lunch
https://honest-food.net/spanish-chilindron-stew/ https://honest-food.net/spanish-chilindron-stew/ |
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Posted: 4/3/2022 6:07:57 PM EDT
[#31]
Quote HistoryOriginally Posted By billyhill: Venison Chilindron on the stove now, should be ready for lunch https://honest-food.net/spanish-chilindron-stew/ https://honest-food.net/spanish-chilindron-stew/ That sounds really, really good. I currently have a pot of taco soup simmering on the stove. I’ll be tired of it by Thursday, most likely. |
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Posted: 4/4/2022 12:33:31 PM EDT
[#32]
It was amazing, even better the next day. Had it over polenta day 1, rice for lunch today. It is an amazing sauce.
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Posted: 4/4/2022 12:40:24 PM EDT
[#33]
Just cranked out a couple of chonky sauteed mushroom and Tillamook cheddar omelets in my favorite cast iron pan.
Didn't stick a bit, perfectly bronzed. There's nothing like a good cast iron pan. |
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Posted: 4/11/2022 10:34:42 PM EDT
[#34]
Yesterday I did a simple red pasta sauce with chicken thighs. Came out pretty good.
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Posted: 4/18/2022 4:45:06 PM EDT
[Last Edit: wildearp]
[#35]
Did a ham yesterday. The wife coats it with mustard, garlic powder, and brown sugar and then puts some Coca Cola in the bottom of the pan. Cook to internal 130.
Tender, moist, delicious.
Served it with potatoes au gratin. Friday was elk stroganoff. |
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Posted: 4/20/2022 10:04:58 PM EDT
[#36]
I'm a little behind on posting, but last Saturday we bbq'd some chicken quarters for our Easter lunch. Inside mom did rice dressing, baked beans, garlic bread, and a cookie cake.
Last Sunday I did an experimental mushroom cream gravy with chicken thighs and tasso. Came out very good, will be doing that one again. |
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Posted: 4/24/2022 10:19:50 PM EDT
[#37]
Cooked twice today. Lunch was Mongolian Beef and Vegetable Lo Mein. The beef was a new recipe, the noodles were my old standard. Beef came out great considering it was my first time. Noodles could have been a touch better.
For supper I grilled chicken thighs, sausage, boudin, and some squash and zucchini. Really enjoying the veggies grilled like that. |
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Posted: 4/25/2022 12:15:15 AM EDT
[#38]
Deer tacos.
Added in some extra chili powder and bacon grease. I'm probably going to hate my self in the morning, but goddamn they were good. |
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Posted: 4/25/2022 1:10:56 AM EDT
[#39]
I marinated chicken in ginger ale for just over 24 hours, grilled it, and served it over Botan Calrose sticky rice. A slight amount of Sriracha and soyo topping, and it was damn tasty.
London broil (top round of some sort) was on sale, so I cut it into thinner manageable pieces, slathered it with NM chili powder, cumin, garlic powder, salt, pepper, and then hit it with the 4 row Jaccard meat stabber. I then hammered it with the tender maker hammer, and then vacuum sealed it. The extra went in the freeze, and one bag is in the fridge for carne asada this week. I also have more chiknz marinating in mango and pineapple nectar for the coming week. |
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Posted: 4/30/2022 12:47:21 PM EDT
[#40]
Big breakfast day. I have Sun Vista beans mixed with onions and cheese on a slow roll over fire. Wife is making Spanish rice and chorizo to go with eggs in a burrito. I made a fresh batch of salsa. It will be magnificent.
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Posted: 5/2/2022 8:19:34 AM EDT
[#41]
Last night I made beef tacos and crawfish pasta. Beef was from a calf we bought from a friend, waaay better than grocery store ground beef. Pasta was good, but I had way less crawfish than i thought. By the time I realized it, it was too late to defrost any shrimp.
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Posted: 5/3/2022 9:10:54 PM EDT
[#42]
Meat loaf in:
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Posted: 5/5/2022 10:15:56 PM EDT
[#43]
Fajitas on the blackstone since it's Cinco De Fifth.
 I wasn't planning to but I came across some great looking flank steaks and had to have them. Came out great.  Attached File Attached File |
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OR, USA
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Posted: 5/6/2022 2:42:15 AM EDT
[#44]
I had a couple pork butts in the freeezer and not in the mood for PP anytime soon, so I ground them up and ended up with 16 lbs of Red Barn, Trail and German bologna.
Just switched to muslin bags recently. Easier to work with than fiber and takes up the smoke better. And no soaking, just rinse and stuff.  |
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Posted: 5/6/2022 9:36:19 AM EDT
[#45]
Cinco de Mayo?
Margaritas and Panchos.  No marg pics, but here is an empty bottle of tequila… 
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Posted: 5/8/2022 4:41:09 PM EDT
[Last Edit: CajunMojo]
[#46]
Ribeyes last night. Filets for the women. Will be making crawfish etoufee' tonight.
 Attached File Attached FileI called dibs on one of the steaks with the giant cap on it.  Attached File |
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VA, USA
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Posted: 5/8/2022 5:56:35 PM EDT
[#47]
Stuffed Cabbage Rolls n mashed tatees with tomato gravy
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Posted: 5/8/2022 7:28:17 PM EDT
[#48]
Quote HistoryOriginally Posted By CajunMojo: Fajitas on the blackstone since it's Cinco De Fifth. I wasn't planning to but I came across some great looking flank steaks and had to have them. Came out great. https://www.ar15.com/media/mediaFiles/59505/20220505_182839_jpg-2373706.JPG https://www.ar15.com/media/mediaFiles/59505/20220505_183128_jpg-2373707.JPG I love flank steak Grilled Greek chicken and Arroz Con Pollo, Puerto Rican style. (I cook for the week ahead) |
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Posted: 5/8/2022 10:16:30 PM EDT
[#49]
Today for lunch I did pot roast and gravy over rice, with purple hull peas and Mary B's biscuits. While my roast didn't come out 100% like I wanted, there were no complaints.
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Posted: 5/9/2022 10:16:07 AM EDT
[#50]
From mothers day yesterday
Breakfast, eggs Benedict  Attached FileSupper, Ribeye, strips and a filet from a half wagyu beef we bought, with asparagus, fries, and corn on the cob.  Attached File Attached File |
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