luvdunhill Posted January 3, 2011 Report Share Posted January 3, 2011 Perhaps a new thread that focuses on cooking and recipes would be nice. Here's what I cooked tonite. I haven't perfected the recipe, but a stew in my new Dutch oven: ... and for tomorrow night, a chicken marinade that's hanging out in the fridge: Quote Link to comment Share on other sites More sharing options...
grawk Posted January 3, 2011 Report Share Posted January 3, 2011 I just took my roast chicken carcass, added some onion, celery, salt, and water, and cooked a stock. Quote Link to comment Share on other sites More sharing options...
shellylh Posted January 3, 2011 Report Share Posted January 3, 2011 Nothing right now since my husband's daughter's boyfriend has taken over my kitchen. Marc, that looks delicious. Quote Link to comment Share on other sites More sharing options...
Pars Posted January 3, 2011 Report Share Posted January 3, 2011 Looks good Marc! Me, I'm cooking homemade pizza (well, other than the sauce). California cracker-style crust. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 3, 2011 Author Report Share Posted January 3, 2011 Haven't tried it quite yet. Trying to figure out how the hell to clean a fat separator... Reks, that looks nice, never heard of it though. Let us know if you find you need to tweak the recipe a bit. Quote Link to comment Share on other sites More sharing options...
Knuckledragger Posted January 3, 2011 Report Share Posted January 3, 2011 A giant pot of chili. It's been simmering for ...over 8 hours now. Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 4, 2011 Author Report Share Posted January 4, 2011 I'm going to attempt to make some bread. I figured I'd start off with the simplest approach possible with something that uses my new dutch oven. I'm going to try this: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1 Quote Link to comment Share on other sites More sharing options...
NightWoundsTime Posted January 4, 2011 Report Share Posted January 4, 2011 (edited) A giant pot of chili. It's been simmering for ...over 8 hours now. I did the same last night. Buy 1 get 1 free chuck roasts, 3 lbs each. Simmered mine for about 6 hours, turned out quite nice. First time I've made a real Texas beanless chili. Looked up several recipes and took the elements that I liked best and adjusted to what I had on hand. Roasted up a dozen fresh Tien Tsin peppers and ground them up. Love the flavor they give when roasted. Adjusted the heat to exactly where I wanted it with Sriracha sauce. Of course tons of dry spices too, and 4 huge yellow onions. Got 3 quarts in the freezer and another 2 in the fridge. I really should make bread more often. I've got my mom's old Kitchenaid mixer with a dough hook so that part is easy to do. When I was a kid she got one of those basic bread machines which only lasted a while before she went for the hands on method, including a grain mill. We pretty much always had fresh bread in the house. Edited January 4, 2011 by NightWoundsTime Quote Link to comment Share on other sites More sharing options...
jinp6301 Posted January 4, 2011 Report Share Posted January 4, 2011 Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine | Serious Eats : Recipes easy and delicious I <3 Jacques Pepin Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 4, 2011 Report Share Posted January 4, 2011 You're bothered by a lot of things. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 4, 2011 Report Share Posted January 4, 2011 Natchitoches Crawfish Pies Quote Link to comment Share on other sites More sharing options...
Driftwood Posted January 5, 2011 Report Share Posted January 5, 2011 I'm going to attempt to make some bread. I figured I'd start off with the simplest approach possible with something that uses my new dutch oven. I'm going to try this: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=1 I'd highly recommend the Bread Baker's Apprentice, even if you don't end up making any of the recipes, it is still provides valuable insights into the science behind bread, which I think would make any recipe more successful. The recipe you mentioned is good, another easy one which my wife and I like a lot is Vegan Beer Bread. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 5, 2011 Report Share Posted January 5, 2011 Crawfish Ettouffe and boudin Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 5, 2011 Author Report Share Posted January 5, 2011 Well, it turned out okay, for a first attempt: Quote Link to comment Share on other sites More sharing options...
909 Posted January 6, 2011 Report Share Posted January 6, 2011 dry aged, grass fed, NY strip organic 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 6, 2011 Report Share Posted January 6, 2011 I'm trying a new side dish that I've been putting together in my head for a few days. Stuffed Portobello mushroom caps. Stuffed with Blue cheese, diced apple, diced glazed pecans, a drizzle of olive oil and a drizzle of balsamic vinegar. I mixed all stuffing ingredients together, then spooned into the caps. I'm baking them at 350 for about 25 minutes. Hopefully they turn out as good as my mind says they should. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 7, 2011 Report Share Posted January 7, 2011 beef noodle soup (from the ribs of my standing rib roast at christmas) Quote Link to comment Share on other sites More sharing options...
NightWoundsTime Posted January 7, 2011 Report Share Posted January 7, 2011 I'm trying a new side dish that I've been putting together in my head for a few days. Stuffed Portobello mushroom caps. Stuffed with Blue cheese, diced apple, diced glazed pecans, a drizzle of olive oil and a drizzle of balsamic vinegar. I mixed all stuffing ingredients together, then spooned into the caps. I'm baking them at 350 for about 25 minutes. Hopefully they turn out as good as my mind says they should. Needs more bacon. Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 8, 2011 Report Share Posted January 8, 2011 Smoking my first chuck roast on the Traeger. Marc, thanks again for turning me on to Traeger. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 8, 2011 Report Share Posted January 8, 2011 Mario Batali's recipe for Pork Shoulder a la Porchetta, roasted carrots, cheesy polenta and Sophie's creme brulee for dinner tonight with friends. Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 8, 2011 Report Share Posted January 8, 2011 Al, that sounds great. Pics or it didn't happen. Quote Link to comment Share on other sites More sharing options...
grawk Posted January 9, 2011 Report Share Posted January 9, 2011 cajun boiled shrimp Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 9, 2011 Author Report Share Posted January 9, 2011 The Vegan Beer bread posted above: ... and some cod chowder (cheaped out on the $20/lb Halibut and got the Cod which was on sale at $8/lb at Whole Foods) Quote Link to comment Share on other sites More sharing options...
909 Posted January 9, 2011 Report Share Posted January 9, 2011 i am getting ready to cook two ribeye steaks, chinese broccoli, and toss a mixed green salad together. Quote Link to comment Share on other sites More sharing options...
Driftwood Posted January 9, 2011 Report Share Posted January 9, 2011 How was the beer bread? I made rassam and aloo posto. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.