Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
TenderLovingKiller®
Well-Known Member
Looks tasty! Chick-fil-a ain’t got nothing on you!
kvetcha
Chet Hanks' Filmography Buff
It turned out well! I used the Serious Eats recipe with a couple adjustments, and good ol' Ore Ida waffle fries. The fries were honestly tastier than the real thing.
Tyr
Well-Known Member
I have not, but have had a savory Dutch Baby before. Though in reality it was basically just a modified version of a Yorkshire pudding. I’ll look up the recipe though!
Here’s some more food shenanigans from this week’s adventures. (Also, are you sensing a theme yet? Lol)
Sushi from a hole-in-the-wall traditional Japanese spot. Traditional style sushi is my fave. And this place house cures their own Saba (mackerel). It’s the fish on the top left. I recommend it highly.
Seared scallops from a client dinner. The bacon was a bit much but the scallops were delicious
And local wine from....well....right now at the airport. Homeward bound for a few days!
sahomerrocks
Well-Known Member
I went Cajun today with my lunch choice. Fried crawfish, NOLA style dirty rice, and crawfish etouffe. Stuffed! But happy
View attachment 33981
One of the worst things about living in the NE Corridor is no fresh crawfish. Etouffe probably has my highest ratio of cravings to times I've actually had the real thing. I went a little different on the cajun spectrum today for dinner. Black eyed pea stew. Started with some end-cut bacon and jalapeno beef smoked sausage (I didn't like any of the andouille I saw at the market). Then sauteed some holy trinity with fresh jalapeno, leeks, garlic, and crushed red pepper. Wilted some kale and cooked everything with the black eyed peas in chicken stock and a couple bay leaves. Finished with some sherry vinegar. It'll be even better tomorrow.
Bsdmr2
Well-Known Member
Incidentally I made ramen for dinner last night...not quite as elegantly laid out as that but full of flavour.
Oh oh oh, please share those Ramon recipes. Those look good.
I'm currently making some Eggplant Parm. Nothing photogenic. All your photos are amazing and making me drool.
I'm currently making some Eggplant Parm. Nothing photogenic. All your photos are amazing and making me drool.
Dtknuckles
Well-Known Member
What kind of beans?
@Indymisanthrope ,
If you have black beans I really enjoy this recipe. I need to make it again myself soon.
Jalapeño Roast Chicken Tacos
Increditents:
Jalapeño Roast Chicken
For the Jalapeño Roast Chicken:
Place racks in upper and lower thirds of oven; preheat to 47ºF. Arrange squash in a heavy cast iron skillet just large enough to fit them all in a single crowded layer and dot 2 tablespoons of coconut oil. Season with salt and freshly ground black pepper and toss to coat. Set aside.
Carefully place jalapeños under skin of chicken. Stuff chicken cavity with garlic, oregano, parsley, lime and remaining coconut oil. Season heavily with salt and freshly ground black pepper. Please stuff chicken, breast side up, directly on top of squash.
Roast chicken and squash, rotating pan halfway through cooking process, until a thermometer inserted into the thickest part of the chicken thigh registers 165ºF, about 1 hour and 20 minutes.
Let rest 10 minutes before carving or shredding.
Shred for tacos, discarding bones and skin.
For the Refried Beans:
Place beans, 1/2 onion, garlic and 8 cups of water into a large heavy pot. Bring mixture to a boil, reduce heat, cover and simmer for 3 1/2 hours or until beans are soft. Make sure to add more water as needed.
Season beans to taste with salt and drizzle with 1 tablespoon olive oil, stirring well to combine.
Chop other half of onion.
Preheat remaining olive oil in a large heavy skillet over medium heat. Add chopped onion and jalapeño, and saute until onions are translucent, about 5 minutes. Gradually add the cooked beans and cooking water as necessary and use a bean or potato masher to gently mash them, lowering the heat if necessary to prevent scorching. Using a spatula or flat wooden spoon, continue stirring and scraping the sides of the skillet until the beans dry out slightly and have cooked down to a paste. The beans should be moist and shiny.
To assemble:
Server the shredded Jalapeño Roast Chicken with warm tortillas, salsa, sliced avocado, sliced radishes, chopped onion, minced cilantro, pickled jalapeños, lime wedges and Refried Beans.
When I last made this I doubled up on the jalapeños in the refried beans. This is recipe makes the best refried beans I have ever had.
If you have black beans I really enjoy this recipe. I need to make it again myself soon.
Jalapeño Roast Chicken Tacos
Increditents:
Jalapeño Roast Chicken
- 1 pound butternut squash, peeled, seeded, and split into 1-inch pieces
- 6 tablespoons coconut oil, divided
- Freshly ground black pepper
- 1/2 cup thinly sliced freshed jalapeños
- 1 5-pound whole chicken, giblets removed
- 3 garlic cloves, peeled
- 1/4 cup fresh oregano
- 1/4 cup flat leaf parsley
- 1 line, sliced into rounds
- 2 cups black beans, soaked overnight
- 1 yellow union, cut in half (one half for cooking liquid and other half chopped)
- 3 garlic closes, unpeeled
- Salt, to taste
- 2 tablespoons olive oil, divided
- 1 jalapeño, stemmed, seeded, deveined, finely chopped
- Corn tortillas
- Salsa
- Sliced avocados
- Sliced radishes
- Chopped onion
- Minced cilantro
- Pickled jalapeños
- Lime wedges
For the Jalapeño Roast Chicken:
Place racks in upper and lower thirds of oven; preheat to 47ºF. Arrange squash in a heavy cast iron skillet just large enough to fit them all in a single crowded layer and dot 2 tablespoons of coconut oil. Season with salt and freshly ground black pepper and toss to coat. Set aside.
Carefully place jalapeños under skin of chicken. Stuff chicken cavity with garlic, oregano, parsley, lime and remaining coconut oil. Season heavily with salt and freshly ground black pepper. Please stuff chicken, breast side up, directly on top of squash.
Roast chicken and squash, rotating pan halfway through cooking process, until a thermometer inserted into the thickest part of the chicken thigh registers 165ºF, about 1 hour and 20 minutes.
Let rest 10 minutes before carving or shredding.
Shred for tacos, discarding bones and skin.
For the Refried Beans:
Place beans, 1/2 onion, garlic and 8 cups of water into a large heavy pot. Bring mixture to a boil, reduce heat, cover and simmer for 3 1/2 hours or until beans are soft. Make sure to add more water as needed.
Season beans to taste with salt and drizzle with 1 tablespoon olive oil, stirring well to combine.
Chop other half of onion.
Preheat remaining olive oil in a large heavy skillet over medium heat. Add chopped onion and jalapeño, and saute until onions are translucent, about 5 minutes. Gradually add the cooked beans and cooking water as necessary and use a bean or potato masher to gently mash them, lowering the heat if necessary to prevent scorching. Using a spatula or flat wooden spoon, continue stirring and scraping the sides of the skillet until the beans dry out slightly and have cooked down to a paste. The beans should be moist and shiny.
To assemble:
Server the shredded Jalapeño Roast Chicken with warm tortillas, salsa, sliced avocado, sliced radishes, chopped onion, minced cilantro, pickled jalapeños, lime wedges and Refried Beans.
When I last made this I doubled up on the jalapeños in the refried beans. This is recipe makes the best refried beans I have ever had.
Dtknuckles
Well-Known Member
My wife is Guatemalan so it’s mostly black beans, salt, and a few cloves of garlic tossed into some water. They sit in the stove all week. At the end of the week they are nice and concentrated. With some queso seco. That’s usually breakfast.
kvetcha
Chet Hanks' Filmography Buff
Serious Eats‘ Perfect Refried Beans are *so good*.
Also red beans and rice if you can get a good vegetarian andouille alternative. I think I posted a good Instant Pot version somewhere here.
Dtknuckles
Well-Known Member
WHAT IS FOR LUNCH!??!?! A thread to discuss most important decision of the work day!
I need to get a good recipe for this. I use the Serious Eats recipe adapted for an Instant Pot. I can post it if you like.
www.needlesandgrooves.com
I made it, didn’t have the CA red beans. The kidneys beans needed more time
Dtknuckles
Well-Known Member
When I make them I just keep them at medium low for an hour or 2. When they are done I leave them on the stove, don’t refrigerate them. When I want some just turn the pot on. By the end of the week the water is rich and a little thicker.
kvetcha
Chet Hanks' Filmography Buff
WHAT IS FOR LUNCH!??!?! A thread to discuss most important decision of the work day!
I need to get a good recipe for this. I use the Serious Eats recipe adapted for an Instant Pot. I can post it if you like.
I made it, didn’t have the CA red beans. The kidneys beans needed more time
Ah, sorry! Hope it still turned out ok?
sahomerrocks
Well-Known Member
Pandemic stew
Lentils, bacon, carrots, and pork spare ribs all cooked in the pressure cooker.
I usually make this with chicken and about half the lentils, but spare ribs were all I could find at the store. We'll have leftovers for tomorrow and probably some more to throw in the freezer. It's not pretty but it's delicious.
Lentils, bacon, carrots, and pork spare ribs all cooked in the pressure cooker.
I usually make this with chicken and about half the lentils, but spare ribs were all I could find at the store. We'll have leftovers for tomorrow and probably some more to throw in the freezer. It's not pretty but it's delicious.