Recipes--Your Specialty

[MadJohnShaft]

I've been prepping to make Ajiaco Columbian Chicken and Potato Soup for a while and I finally did last night  - the farmers market had just the right potatoes, I just bought a small handful of a half dozen different kinds - the different textures make the soup.

This is the recipe I used...
http://creativeclaycooking.com/?p=151


It turned out great and needs all the topping listed (capers) plus a few more. Forgot to take a picture until we'd eaten.  The corn soaks up the potato rich stock and is very nice.




Even the mighty Spice House had no Guascas (an herb) but I made the substitute.

[merlot brougham]

Southern greens, done vegan.  Not because I am vegan, just because it don't need anything else.

2 leeks trimmed and sliced thin
2 carrots peeled and sliced thin
2 celery stalks sliced thin
1 onion diced
2 leeks trimmed and sliced thin
2 bay leaves
2 springs of thyme
1 sprig of rosemary
1 can of fire roasted tomatoes
1lb of turnip, mustard, collard or kale greens or any mix of them
2 cups of low sodium vegetable broth
2-3 tbsp of olive oil
1 tbsp Vietnamese chili garlic sauce

Over high heat add olive oil in big stew pot.  Once hot add leeks, carrots, celery and onions.  Sweat until reduced and beginning to brown.  Add can of tomatoes.  Stir until reduced slightly.  Add veggie broth and greens.  Stir until well mixed up.  Turn heat down to low.  Add thyme and rosemary tied up with butcher's twine along with bay leaves.  Add fresh ground pepper liberally and chili garlic sauce.  Cook one hour, stirring occasionally. Recommend serving with a slice of cornbread but I didn't have the necessary ingredients. 

It may not be pretty but it sure is yummy.  Voila:

[RAGER]

dinner the other night

[RAGER]

Couple days ago I mad a chicken liver mousse with a cognac gelee`
Here they are chilling while the gelee` cools


The finished product.  Taking some over to a friends tonight for her birthday.  Haute cuisine.

[Soundgardenia]

On sundays during the walking dead season, me and a bunch of neighbors get together at another neighbors house (he has cable, we don't) and do dinner.
Tonight we decided to do the most delicious meat loaf ever stuffed with blue cheese and then mashed potatoes filled with Parmesan...


Hmmm cheese

[RAGER]

Chicken thighs smothered in a thai chili paste and garlic pan seared then roasted and put atop a bed of greens and arugula.  Blended up some kimchi and mayo for a nice little dipping sauce i call Kreamy Korean.

[khoomeizhi]

made some killer rabbit legs last night. did the magic thing where you salt the raw meat and leave it out for a while, while the salt draws juices out of the meat and then the meat, so short on salt and juices, sucks all the salty juice back in. chemistry/physics for the kitchen. then left in the fridge for a day with garlic, onion, herbs, and cinnamon (dry rub style). next day, browned on a hot skillet and then packed into a baking dish, covered with a mixture of brown basmati rice (already cooked), some veggies, and more seasoning, and then topped off with weak brine to the top of the rice. baked, covered, super low (285F) until the liquid disappeared (about 2hrs. 40min.).

fucking meat-dripping-off-the-bone succulent. awesome. i recommend this general idea of cookery for all those kinds of flesh that can end up drier/tougher than expected. (wild meats especially)

[RAGER]

made some killer rabbit legs last night. did the magic thing where you salt the raw meat and leave it out for a while, while the salt draws juices out of the meat and then the meat, so short on salt and juices, sucks all the salty juice back in. chemistry/physics for the kitchen. then left in the fridge for a day with garlic, onion, herbs, and cinnamon (dry rub style). next day, browned on a hot skillet and then packed into a baking dish, covered with a mixture of brown basmati rice (already cooked), some veggies, and more seasoning, and then topped off with weak brine to the top of the rice. baked, covered, super low (285F) until the liquid disappeared (about 2hrs. 40min.).

fucking meat-dripping-off-the-bone succulent. awesome. i recommend this general idea of cookery for all those kinds of flesh that can end up drier/tougher than expected. (wild meats especially)

Oh man that sounds killer.

Last night was campagnelle with 3 peppers and meatballs

[Soundgardenia]

Doing a pot roast for the weekly walking dead dinner with the neighbors.
This is the grocery list:



I feel like I'm forgetting something... Any suggestions?

[Jor el]

Dessert

[Soundgardenia]

That's their department this week.
I feel like I should get red wine for the pot roast.

[RAGER]

Where's your herbs sista?  Fresh thyme, rosemary, and bay.  Brown that meat in evoo with sea salt and coarse black pepper first.  Dig everything out of the pot and keep warm but leave the juice and add the red wine and crank the heat to reduce it down for a sauce.  enjoy.

[Soundgardenia]

We all have a ton of spices, so I'm not really buying anymore! But thanks for the tips! I was going to forget thyme

[Instant Dan]

Natural Chile Con Queso:

1/2 onion diced (about 1/2 cup)
3 cloves of garlic minced
3 Serrano peppers diced (de-seeded and de-veined)
3 jalapeno peppers diced
1 tablespoon of butter
1 tablespoon of Vegetable Oil
Chickenstock for thinner
6 cups of shredded cheese, a mix of Longhorn cheddar and Monterrey Jack
Half a block of Velveeta
3 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren't in season)

[Soundgardenia]

It's not my specialty but more of a meatloaf recipe the neighbors and I have been perfecting for the Walking Dead Sunday night dinners. It has blue cheese inside and obviously bacon on top:

Pre oven:

[MadJohnShaft]

One of our managers went to Peru but didn't bring me back any Aji peppers. Shit.



Last night Paella night with half a chicken and linguica sausages homemade from Ziers butcher. Delicious!

[RAGER]

What?? no clams or mussels?!!  Imposter! probably didn't even get the socarrat right either.

[MadJohnShaft]

I actually know all about socarrat, I am a man of the world.

[RAGER]

Last night was spaghetti squash with a meat sauce and grated grana padano.

[RAGER]

Tonight is a pot roast in a dutch oven with veggies and chestnuts.  cooking liquid is leftover turkey stock and Lagunita's Brown Shugga.  Oh damn!!

Don"t worry, I'll post pics.

[mutantcolors]

I've taken to eating my tri tip as rare as humanly digestible without getting sick. Straight off the charcoal BBQ into my mouth. Holy fuck.

Shit...there's actually some video of me practically orgasming eating it like that on my birthday, cooked over a wood fire pit. God. Damn.

[Lumpy]

Meat Festival

[mutantcolors]

Yeah the mistresses generally go byebye when the boys get together for their own sake. I think that was about 2am.

[MadJohnShaft]

This is in last Cooks Ill - French style clicken with stuffing.

Into oven:

[bitter]

My dad used to buy Marinaded Tri tip from a specialty meat shop that was absolutely delicious. So sweet; however, I think he grilled it medium. Would love to try that again after just kissing the grill