Made Montreal style sirloin steaks last night. Medium rare, topped with Worcestershire sauteed onions with sides of mashed potatoes and Italian green beans.
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Sister services, email, and search will continue to be negatively effected by the attacks. I made a thread to talk about it, if you're into networking.
Jerryrigged some chicken paprikash-ish dish.
Started with sauteeing some onions, a can of mushrooms, and some jarred jalapeno slices in some butter. Dumped some badia adobo and paprika on that, mixed it up.
Added nuggie sized chicken breast pieces, some more adobo, bit more paprika, and some sirracha.
Cooked the hell out of it with a lid, then put the lid off center to reduce the sauce.
Boiled noodles, dumped them in with sour cream and stirred it together off heat.
Turned out much better than I expected.
Started with sauteeing some onions, a can of mushrooms, and some jarred jalapeno slices in some butter. Dumped some badia adobo and paprika on that, mixed it up.
Added nuggie sized chicken breast pieces, some more adobo, bit more paprika, and some sirracha.
Cooked the hell out of it with a lid, then put the lid off center to reduce the sauce.
Boiled noodles, dumped them in with sour cream and stirred it together off heat.
Turned out much better than I expected.
Less than a week after the debut of my ultimate oatmeal, I have created a new masterpiece in a different culinary field
Cream of Cajun soup
INGREDIENTS
VEGETABLES
2 Medium Onions - chop into small strips
2 Bell Peppers - chop into small strips
3 Big Stalks of Celery - chop into small strips
2 Small Cloves Garlic - crush and roughly mince
LIQUIDS
Worchestershire Sauce - 1 Glug
Light Soy Sauce - 1 Glug
Ketchup - 1 Glug
Ham Stock - 0.8L-1.0L
SPICES
Thyme - Half Teaspoon
Smoked Paprika - Half Teaspoon
Cumin - Half Teaspoon
Oregano - Half Teaspoon
Cayanne - Quarter Teaspoon
Salt - Half Teaspoon
White pepper - Half Teaspoon
Garlic Powder - Half Teaspoon
Allspice - 1 sprinkle
MSG powder - Quarter Teaspoon
FAT
Lard - 1 or 2 tablespoons
INSTRUCTIONS
1. Heat a frying pan to high, melt the lard, and then saute the vegetables (except for the garlic) for 5 minutes until they are starting to soften. Keep stirring them around the whole time.
2. Dump in all the spices and the Worchestershire sauce/Soy Sauce and continue sauteing for about 5 more minutes until everything is turning a nice brown and getting extremely soft. During the last minute of cooking add the garlic and saute for a minute until fragrant, and then take the pan off the heat, saute-stirring for a minute or so more until it cools down
3. Prepare the stock in a decent sized saucepan, and heat up to boiling. Dump all the vegetables into the stock and add the glug of ketchup. Reduce heat and simmer for 20 minutes. Taste and re-season to your preferences if desired.
4. Once finished either put into a heat proof blender or use a hand blender and blend to a smooth puree. Soup is best served in a mug on a cold winter evening.
Cream of Cajun soup
INGREDIENTS
VEGETABLES
2 Medium Onions - chop into small strips
2 Bell Peppers - chop into small strips
3 Big Stalks of Celery - chop into small strips
2 Small Cloves Garlic - crush and roughly mince
LIQUIDS
Worchestershire Sauce - 1 Glug
Light Soy Sauce - 1 Glug
Ketchup - 1 Glug
Ham Stock - 0.8L-1.0L
SPICES
Thyme - Half Teaspoon
Smoked Paprika - Half Teaspoon
Cumin - Half Teaspoon
Oregano - Half Teaspoon
Cayanne - Quarter Teaspoon
Salt - Half Teaspoon
White pepper - Half Teaspoon
Garlic Powder - Half Teaspoon
Allspice - 1 sprinkle
MSG powder - Quarter Teaspoon
FAT
Lard - 1 or 2 tablespoons
INSTRUCTIONS
1. Heat a frying pan to high, melt the lard, and then saute the vegetables (except for the garlic) for 5 minutes until they are starting to soften. Keep stirring them around the whole time.
2. Dump in all the spices and the Worchestershire sauce/Soy Sauce and continue sauteing for about 5 more minutes until everything is turning a nice brown and getting extremely soft. During the last minute of cooking add the garlic and saute for a minute until fragrant, and then take the pan off the heat, saute-stirring for a minute or so more until it cools down
3. Prepare the stock in a decent sized saucepan, and heat up to boiling. Dump all the vegetables into the stock and add the glug of ketchup. Reduce heat and simmer for 20 minutes. Taste and re-season to your preferences if desired.
4. Once finished either put into a heat proof blender or use a hand blender and blend to a smooth puree. Soup is best served in a mug on a cold winter evening.
Scotch Eggs attempt 2
1 pound tube of hot pork sausage
a bunch of green onion
one egg beaten with worcestershire sauce
some bread crumbs
basically made meatball mix with that, wrapped it around three hard boiled eggs that I did with badia adobo instead of salt for the water
they're in the oven now, we'll see how they turn out in about a half hour
edit- Not bad, still separated from the egg a little but not as much. Next time I'll try two eggs and one tube.
1 pound tube of hot pork sausage
a bunch of green onion
one egg beaten with worcestershire sauce
some bread crumbs
basically made meatball mix with that, wrapped it around three hard boiled eggs that I did with badia adobo instead of salt for the water
they're in the oven now, we'll see how they turn out in about a half hour
edit- Not bad, still separated from the egg a little but not as much. Next time I'll try two eggs and one tube.
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Kaiser Wilhelm's Ghost
kiwifarms.net
Seasoned grilled chicken breast with buttered couscous, mixed baked winter vegetables, with a green tomato sauce puree.
Worked out even better than expected.
Worked out even better than expected.
gREEEEEEEEEr
kiwifarms.net
Bone-in chicken thighs with hot wing sauce. Not too fancy, but turned out alright.
Chicken thighs, skin down seasoned with a lot of adobo and paprika, flipped them over and pulled the skin back for adobo, paprika, and white pepper, then skin on and more adobo
in skin up at 375 for 30m, flipped them over skin down for 15m, then another 15m skin back up, turned off the oven and got back to them a little bit later
not bad at all
in skin up at 375 for 30m, flipped them over skin down for 15m, then another 15m skin back up, turned off the oven and got back to them a little bit later
not bad at all
I made some steak and black bean risotto for dinner tonight. The flavoring was largely a tomato and Worcestershire base.
I've been on a cooking spree. I've made brownies and chocolate chip cookies from scratch recently, Japanese style egg and rice, beef mandu, tortellini with shrimp, but today, I'm roasting half a leg of lamb and making mashed potatoes. I'll probably make some green beans and maybe gravy.
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I'm going to be alone this Thanksgiving, so I decided to make my stuff ahead of time so I can enjoy a day of watching the parade, gaming, and whatever else.
Bacon wrapped turkey breast with parsley and thyme butter, broccoli and tater tots cheese casserole, rye bread dressing, marscapone mashed sweet potatoes, gravy, and apple, cranberry, and cherry sauce.
Bacon wrapped turkey breast with parsley and thyme butter, broccoli and tater tots cheese casserole, rye bread dressing, marscapone mashed sweet potatoes, gravy, and apple, cranberry, and cherry sauce.
Tonight for dinner I made baked manicotti stuffed with pork bolognese topped with a garlic cream cheese bechamel sauce with a side of sauteed Brussels sprouts. Turned out really well, too.
/pol/ak neighbor needed the last three eggs for the pie for our Thanksgiving dinner so the spicy pork sausage I had couldn't be used for another scotch egg attempt.
So I'm really slowly cooking it to get the fat out before I throttle it up, with a chopped onion, some chopped jarred jalapenos, mushrooms, and some adobo. Then some breadcrumbs, let them soak in, then some sour cream for sort of a bootleg strogenoff with spiral noodles.
Really good.
So I'm really slowly cooking it to get the fat out before I throttle it up, with a chopped onion, some chopped jarred jalapenos, mushrooms, and some adobo. Then some breadcrumbs, let them soak in, then some sour cream for sort of a bootleg strogenoff with spiral noodles.
Really good.
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I'm working on my turkey. He's a big boy.
Going to be making, green bean casserole from scratch and a sausage stuffing too.
Going to be making, green bean casserole from scratch and a sausage stuffing too.
Other people made the thanksgiving entrees and apps, so I got desserts... I made a sour cream lemon pie for my office manager (she helped me out a couple months ago and I'm getting her back) but for us I made dark chocolate creme brulee with raspberries, shit is off the chain
I ended up making too much chocolate custard stuff so I'll probably run another batch of it out at some point
I ended up making too much chocolate custard stuff so I'll probably run another batch of it out at some point
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Finished product:
gREEEEEEEEEr
kiwifarms.net
Mashed potatoes with butter, milk, sour cream, cheddar, parmesan, salt, black pepper, garlic, and dried parsley.
I've got my leftover prime rib bones from Thanksgiving lunch in my slow cooker along with some oxtails, neck bones, marrow bones, onions and elephant garlic to make bone broth.
420 cookies. Legal in my state.
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