Discussion in 'General Discussion' started by Emac, Sep 11, 2016.
Glitched and double posted.
What happens when it 2am and your brain says “Hey…”
She is pretty sure I’ve went off the map…
A few compliments to the palate I’m going for..
This creation is Sid approved. I might still be safe.
Well it’s my recipe..of course it’s got garlic!
Jalapeño Peach Roast Chicken.
Well, In that case…
I think we need this.
A special blend of these.
..and of course we need this…
Pretty sure we need these.
Venison Carnitas anyone?
( I inhaled 8 as fast as I could get them in my mouth. So good! )
Shepherds Pie with leftover shredded Barria taco meat, curried / spiced ground beef , topped with cheesy garlicky herb mashed potato’s
Something simple you say?….Ok..
How about Cabbage and Link Sausage Pieces?…..
Made with a slightly altered Crying Tiger Garlic Butter?
(do you know how long it takes to put 4 bulbs of garlic thru a hand garlic press?!).
Buttermilk biscuits , baked on a greased Lodge rectangular pan
Do you know what happens when she says “Hey Do you think you could make…?”
Southwestern Sausage & Egg Frittata Bake. Jalapeño Peach Pie.
Baked beans with blackstrap molasses and corn , buttermilk biscuits with butter & aged cheddar
I watched Townsend's Working Mans Lunch youtube video and got the idea to do a pot roast in our Dutch oven.
Boy it turned out good. It needed to cook a little longer to be able to pull it apart with your fork but the flavor was incredible and I had a good time managing the fire and coals.
let’s start with homemade veggie stock - cooked in the Afghan pressure cooker
Sweating down some onions and roasted garlic / herbs
The ONLY bouillon I use now
Venting the Afghan pressure cooker
Stock filtered and added to the onions, garlic , herbs
seared Chuck roast added to the 120 year old cast iron Dutch oven , with a Pat of butter
Veggie stock and stout added to the pot
time to sloooooow cook for about 4 hours
Who else is getting a taste of fall weather? I’m loving it!
In Herself’s big book of “Descriptions of Mental Malfunctions “ this is called Absolutely blinking mad.
7 barely bubbling hours later…
..your “restoration” is at hand.
There were leftovers…time for
Wiped out with a paper towel. No water, no scrubbing, nothing.
Season that pan eh? It looks dry
Long time to see, greetings my culinary compadres!
I saw a really simple recipe for broccoli today so I thought I tried it. SIMPLE has been key for me lately. Been really busy, lots to do and little time
Caramelized broccoli with garlic
-it doesn’t look that pretty but it was really good. I’ve never cut broccoli like this before, it makes it look special and appetizing. The char gave it extra flavor and is visually pleasing. I cooked it in olive oil in a cast iron skillet for 8 mins, poured in .5 cup of water and steamed it for 7 mins, then added a bit more oil, garlic, salt, pepper and cooked for another 3 mins. Then squeezed half a lemon over it once it was out of the cast iron skillet- didn’t want to harm the seasoning
Baked salmon with Jamaica jerk seasoning
I cooked it till it hit 125 degrees. Carryover heat probably tops it out at 130ish. It comes out juicy and succulent
Dave that looks like a whole slab of halibut! You know…my size meal! . Good to see you buddy!
Vol-Au-Vent-Pot_pie by Kylemeister posted Oct 17, 2023 at 9:21 PM
Cooler weather, so doing a chicken pot pie in a puff pastry casing.
The puff pastry shells from Pepperidge Farms are available in the freezer case of many grocery stores. If it was the weekend, I might let the girlfriend do a puff pastry from scratch. But during the week, we'll do these little frozen shells.
In French, the pastry shells are called "vol au vent". If your grocery store doesn't have the shells, never fear. Stephane from French Cooking Academy shows you how to make them using puff pastry sheets.
I started this on Sunday by cutting onions, bell peppers, carrots, and celery into 1/8" cubes (brunoise). I thawed 8 cups of homemade chicken stock, added one onion and two stalks of celery cut very fine, and brought to 180 degrees. I then poached a chicken breast in this liquid. Remove the chicken breast once it hits 165 internal temp, and strain the veg. Now, reduce this liquid by half.
For dinner tonight, it's pretty simple.
1. Preheat the oven to cook the pastry shells.
2. Peel a couple of Yukon gold potatoes and cut into 1/4 inch dice
3. Boil potatoes to fork tender, drain.
4. Melt 4 Tablespoons of butter in the cast iron skillet
5. Add 4 Tablespoons of flour, and make a blonde roux
6. Toss the frozen pastry shells into the oven for 18 minutes
7. Add cold chicken stock to the hot roux and stir to combine
8. Add diced vegetables to the gravy
9. Dice chicken breast into 1/4 inch cubes, add to the sauce
10. Taste and adjust seasoning. Salt, pepper, and about a teaspoon of red wine vinegar.
Fresh herbs, like thyme and parsley, can be added around step 8-9.
Cutting the vegetables into 1/8 inch dice means a fast cook time. You might be able to get away with 1/4 inch dice and a little longer cook time. The main thing is for the veg to be cut to the same size so that they all cook at the same rate.
When the shells are done, remove from the oven and allow to cool per package directions.
Use a spoon to scribe the donut hole out of the center. Fill the center with the chicken pot pie filling, and put the cap on top.
Since I did the bulk of the knife work on the weekend, my actual cook time tonight was around 35 minutes total. Not shabby during the week for a meal.
Poaching the chicken breast in the stock does two things. The breast doesn't dry out since it's submerged in liquid, and it adds flavor to the stock. Reducing the stock by half concentrates that flavor down via evaporation.
@Kylemeister …you know, For a guy from Oklahoma with an angry monkey for an avatar, your food is like bloody artwork!!
You're too kind man. The angry monkey is a long-standing inside joke with my guitar buddy.
I'm glad that cooler weather is finally starting to appear, to we're headed back to the into the mid-80's on daytime highs this weekend. I'm ready for some soups & stews.
Open Face Chicken Pot Pie by Kylemeister posted Oct 19, 2023 at 6:05 PM
I had some of my pot pie filling left, and decided to try it as an open faced chicken pot pie using toasted sourdough. Not bad.