Foodies BS Thread.

Pineapple?? Al Pastor back in Mexicali, BAJA CALIFORNIA, was the marinated pork layered w/pineapple! Kinda like this...


Calexico raised kid here!

 

Tamales de queso con rajas!!

 

Crushed pineapple. Raw onion. Cilantro. Lime wedges.

 

Bueno.

 

That cochinita pibil was awesome. I'll definitely make it again, this al pastor recipe obviously isn't cooked the traditional way, but it was pretty dead on with flavor - the marinade was perfect.

I had so much of it I didn't have time to cook it in small batches, so I bought a second grill wok and used a pair of them to cook half of the meat each. Best I could figure with what I had, or could buy on short notice anyway.

Pineapple was pale because of two possible reasons - I used canned pineapple in 100% pineapple juice because I need the juice and also because I hate buying pineapples. Also, that pineapple simmered 15 minutes or so in a skillet before it hit the plate.

 

Yeah, pale pineapple is all relative. I was going off the way it looks out of the can or off the pineapple, not factoring in cooking. A little less yellow makes sense.

 

Either way...

 

Last night I made elk sliders with gorgonzola, pickled onions, and balsamic reduction.

 

Sounds fancy....

 

I have but I do mine less heavy.

Mint and cumin and red onion in the meat. Topped with tzitziki on a simple bun with some mixed greens.

 

I've never had lamb in any form as of yet. It just never seems to come up

 

I have a lot of elk, have to change it up now and then

 

same here...we use it like ground beef so everything we make is good

 

That will be awesome. I have had it almost just like that at a Burger One restaurant. I love lamb and almost always order it when I see it on a menu. I grew up on a ranch where we had sheep so we always had lamb/mutton - about 3 or 4 times a week.

You should try it. Unique flavor if you are not used to it. Get a small leg and put it in the oven with garlic, salt & pepper, maybe some rosemary. It does not need much - the meat itself has enough flavor that you do not have to mess with it.

 

Dinner last night: Wife and kids were out and did not get home until later - she called me and asked to make dinner. Yeah - I never complain about that.
Pork tenderloins on the grill. For spices just salt, pepper & garlic. Herbs rosemary and thyme. Grilled on a hot (600 degree F) grill to 140 internal temp. Brushed with a mixture of butter, BBQ and Spicy mustard and let caramelize a little. Cut in medallions and and give it a little time in a saucepan with more of the sauce mixture.
Cauliflower was steamed and then drizzled with Franks Red Hot Buffalo sauce, covered with cheddar and put in the oven for a few minutes for the cheese to melt.
Carrots with butter, salt & pepper and parsley.
Tomato salad with onions, mozzarella, basil and a little balsamic vinegar and sugar.
Easy, fun, and made all this in less than an hour.
And best of all was the leftovers for lunch today.

 

Hmmm...I love bachelor cooking


burgers ( half venison ), sharp cheddar, bacon...rosemary butter sauce on the veg, roasted taters.... I'm doin' OK over here

 

Snagged two paddlefish yesterday, so time to start cooking!

Thom kha pladuk tonight - one of my favorite Thai dishes that works as well with paddlefish as it does with catfish.

 

How is this the first time Ive seen this thread? Cooking is my calling!

Latest dish was chicken roaster, sauteed spinach, twice baked potatoes and a mixed green salad. Sadly, no pictures and left no survivors.

Weekend before that was chicken cordon blue for moms 50th. With redskin mashed potatoes and asparagus.

Reading through the post though im an amatuer. My sister is a chef in a very high end restaurant and makes me look like a chump. She makes my two favorites, pan seared rockfish or rosemary rack of lamb.

 

Want.

 

Spend some time digging around, there are a TON of really talented cooks and chefs that post in here. Some excellent recipes posted, a metric fuckload of information, people asking and answering questions, you name it.

You could kill a weekend just reading history in here and not get it all.

Welcome!