Simple persillade (home grown parsley + chopped garlic) swirled around with the pan juices and a splash of water for about 30 seconds, then poured over the top. Probably shoulda used a little less, but I wanted all the garlic out of the bottom of the pan! Super simple and really delicious. Try it next time you cook a steak :)
So I made my pork belly burnt ends again. It’s stupid simple with a sous vide machine and I suggest everyone try to make it if they have one. It’s a teriyaki marinade, sous vide at 165 for 16 hours, chill, then a hoisin garlic bbq sauce generously poured over before smoking at 275-300 for an hour and a half or so. Not going to post a picture since I did that a month ago and they are more to less the same.
Enchiladas. Roasted tomatillos / serranos / poblanos / garlic / onions and then made it into sauce with an immersion blender. Corn tortillas, jack cheese, shredded chicken inside. YUM.
Wanted to make brisket. Ended up with top round, aka. London Broil. No prob, slow cooker cures all.
But where are the carrots? Here. Oven roasted with a maple syrup, balsamic, ginger glaze.
How long did you have to save up to glaze a whole bunch of carrots? If I had to hazard a guess, I could produce enough male syrup in about three days, conservatively. I mean, it’s not like they’re sitting in a whole pool of jizz or anything, just enough for a light coating, looks like. Enough to achieve that light semen tang, but not a heavy choad nectar aftertaste. Too much high fructose porn syrup can ruin any side dish. As the French would say, montez au nut beurre.
I cannot stop laughing. You bastard.
Annnnnnd this thread has reached a new low.
@MattN I too went with a form of smoked pork this weekend. No pics but I experimented with a smoked pork tenderloin this weekend and it was sooooo good. I used an adobo rub which added a lot of flavor with just a touch of spice/heat. I took a bit of that, cut it into strips and used it for a street style taco with red onion slivers, a little crumbled queso fresco, and drizzled with a mix of homemade pepper paste and some store bought salsa verde.
Delicious. I think I’m stuck in a street style taco rut, but it’s more like food heaven. I blame my girlfriend, her stepdad worked for many years as a cook at a Mexican restaurant and she can make a ton of stuff he taught her.
I still have quite a bit of tenderloin that should make it into some other dishes this week.
@RichVR
The London broil looks good. I’m imagining it came out fork tender?
Sorry to bring the thread down, but I tried to cook cheese grits again tonight and I just cannot quite get it. My mom, not the world’s greatest cook mind you, made the creamiest, cheesiest cheese grits ever. Or at least they exist as such in my memory. Mine are okay. But sort of thing with cheese if it were a porridge but on this side of soup. I can’t quite figure it.
If any of you have tips, I’d appreciate it.
-xtien
I actually often use London Broil as my go-to for brisket, especially when I smoke it. I also sometimes use flank steak.
I can make creamy grits. What are you shooting for here? The key to grits not being a lump of mess is to serve HOT, ASAP.
If you add anything to grits at all it needs to be the very last thing, nothing to bring the temp down if possible. What kind of cheese are you adding and when is it added?
Tex-Mex cuisine this week :)
I approve of any and all Mexican fare. Those flautas especially.
Also, I’m going to link a pic of my favorite appetizer I never knew about until my GF introduced me to it. A cheese tostada with green chilies, tomatoes and onions (and just a touch of cilantro.) This particular one was at Mi Nidito in Tucson, Arizona. I would love to recreate this at home, obviously though it works so much better if you make your own tortillas.
Hey hey, I made chilaquiles this weekend too. Chicken and chorizo, plus I diced a bunch of tomato to go on top.
Indeed. 6 1/2 hours on low. I could have shredded it.
Rich that makes me think it’s time for some roast. Unfortunately, we are heading out of town this weekend. Maybe next week.
I add the cheese after the grits have come together. It’s the very last thing. Right now I’m just doing sharp cheddar. But it’s just not thick enough. Maybe I’m not adding enough cheese?
I also grind in some pepper, and add a little cayenne sometimes.
Let me know how you do it. From start to finish. So I can replicate. If you don’t mind.
Thanks, Skipper.
-xtien
Excellent. Runny grits are easier to fix. Use less water to cook. I don’t think the cheese would be any factor there.
I use long cook grits. As in, “My Cousin Vinny,” no self-respecting Southerner uses instant grits. There is a bit of trial and effort the first time you use a brand of grits. Somewhere between 3 to 1 (less common) or 4 to 1 (more common) water to grits. Whatever your package says will usually get you semi-creamy. Too runny = too much water, too firm = sometimes not enough water, but also can be that they cooled before eating.
Get your water in the pot. Salt the water. Get it boiling, then add your grits -slowly- with a whisk. It is KEY. Creamy grits don’t have clumps and man, grits are prone to do so without whisking. I generally cook grits about 25-30 minutes with a lid on the pot (some brands cook in 20.) That’s key, otherwise they don’t cook enough and will be a bit chewy. Once the lid is off, add whatever you were going to add, quickly, then serve it.
Some will add milk to the water for boil, I do not. Some add cream/milk after cooking, I’ve done it but don’t think it’s all that. I add butter right after cooking and I’m not shy about it. I check to see if the grits need a little more salt as well. If you’re adding cheese, make sure it’s very prone to melt, so maybe some milder cheddar would work better, and grated yourself then let it sit while you cook the grits so it is closer to the cooked grits temp than straight out of the fridge.
Kids tend to like grits sweet, with sugar stirred in. Adults tend to like it savory, so butter, cheese or things like that.
When you’re ready to try grits with red-eye gravy, let me know.
EDIT: It also dawned on me you could go with the microwave method if you want to experiment. I do not know the times needed for that but it is supposedly much less.
I have never thought about using the baking steel to make a tostada. I’ve never actually made one… But it’s basically just a pizza on a tortilla, right?
So let’s do this.
Totally worked. Cooks super fast, and wants to burn… I think next time I’ll turn the broker on after putting it in, and probably only cook it for maybe 3 minutes.
