Food & Drink thread

Like I said I've done them in the oven a few time. Butter mixed with Frank's. No exotic crazy asshole burning sauce. Usually I can only find frozen wings. But they're not bad.
 
Tried this recipe the other day...green chile chicken burrito. Turned out good. Will probably leave out the potatoes next time...



Green Chile Chicken Filling:

2 1/2 pounds bone-in, skinless chicken thighs, trimmed

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons ground cumin

2 tablespoons canola oil, plus as needed

2 large red bliss potatoes, diced (8 ounces)

4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice

1 large sweet onion, cut into 1/4-inch dice

4 cloves garlic, minced

2 cups low-sodium chicken broth



Guajillo Sauce:

12 dried guajillo chiles

4 whole cloves garlic, peeled

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

2 cups low-sodium chicken broth

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon fine sugar

3 to 4 turns freshly ground black pepper



Burritos:

Four 12-inch flour tortillas

1 pound grated Chihuahua cheese

Sour cream, for garnish

Chopped fresh cilantro, for garnish

Finely sliced scallions, for garnish

1 lime


Directions

  1. For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
  2. To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
  3. For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
  4. In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
  5. Make the burritos: Preheat the oven to 400 degrees F.
  6. Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
  7. In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
  8. Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
 
london raider 2 said:
Can i just say that has a completely different meaning over here to the one you have and would be deemed illegal !
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Dude.... what the fuck is “brisket” to you? Do you judge women that way? Like, “Oy, I’d like to smoke that brisket up there at the bar?”

Does that extend to other traditional American dishes?

“Oy, I’d like to pull her pork!”
“Oy, What I wouldn’t give to eat her burnt ends!”

What the fuck, man? I don’t even know where I went off track! Also, I apologize for thinking that you start every sentence with “Oy.” It’s kind of awesome though. You should consider it.
 
TheNextStep said:
Dude.... what the fuck is “brisket” to you? Do you judge women that way? Like, “Oy, I’d like to smoke that brisket up there at the bar?”

Does that extend to other traditional American dishes?

“Oy, I’d like to pull her pork!”
“Oy, What I wouldn’t give to eat her burnt ends!”

What the fuck, man? I don’t even know where I went off track! Also, I apologize for thinking that you start every sentence with “Oy.” It’s kind of awesome though. You should consider it.
Click to expand...

Oy, sorry if i caused offence - just my sense of humour
 
TheNextStep said:
I’ve already made it known that I want a pellet smoker for Christmas. I want to be able to smoke brisket... and I don’t want to get up every 45 minutes for 14 straight hours to fuck with it.
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Brisket is about the only thing I haven't smoked. Traditional wood/charcoal smokers take too much messing with and takes practice to keep that temp steady at around 225. I think I am going with a gas smoker where you just feed in wood chips every now and then.
 
london raider 2 said:
Oy, sorry if i caused offence - just my sense of humour
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Oy, I’m not offended at all. I knew it was a joke but wasn’t bright enough to get it. So with MY sense of humor, I figured I’d answer in an exaggerated fashion. So...

Oy, sorry if I caused offense- just my sense of humor.
 
Curly Howard said:
Tried this recipe the other day...green chile chicken burrito. Turned out good. Will probably leave out the potatoes next time...



Green Chile Chicken Filling:

2 1/2 pounds bone-in, skinless chicken thighs, trimmed

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons ground cumin

2 tablespoons canola oil, plus as needed

2 large red bliss potatoes, diced (8 ounces)

4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice

1 large sweet onion, cut into 1/4-inch dice

4 cloves garlic, minced

2 cups low-sodium chicken broth



Guajillo Sauce:

12 dried guajillo chiles

4 whole cloves garlic, peeled

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

2 cups low-sodium chicken broth

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon fine sugar

3 to 4 turns freshly ground black pepper



Burritos:

Four 12-inch flour tortillas

1 pound grated Chihuahua cheese

Sour cream, for garnish

Chopped fresh cilantro, for garnish

Finely sliced scallions, for garnish

1 lime


Directions

  1. For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
  2. To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
  3. For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
  4. In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
  5. Make the burritos: Preheat the oven to 400 degrees F.
  6. Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
  7. In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
  8. Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.
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I hadn't seen this. But I did try something the other day. Smart and Final has a 5 lb bag of boneless but not skinless thigh meat. Bought a bag and used about half to make green chili with chicken. Frozen green chili my Mom had given me. Basically chicken green chili with onions and fresh garlic. Oregano and salt and pepper. I usually use tomatillo in my green chili but forgot to get some. Came out great.
 
CrossBones said:
I still say filet mignon is the best.

Turks taste is in his ass.
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Lately we've been having Flat Iron steaks broiled in the oven. My son got a new cast iron from my Mom last week so he used that last night. Good and beefy. Not too expensive. I did a filet strip for Christmas but for an every day situation these are good little steaks.
 
CrossBones said:
I still say filet mignon is the best.

Turks taste is in his ass.
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It’s the best pure steak for sure. Tri tip is better if you’re looking for a cut to marinade IMO. No need for all of that on a good filet.
 
The Barbacoa from Costco is the bomb, usually only have it around Cinco De Mayo.
 
What is your guys tip for making actual tasty chicken?

I think I dont season enough or I'm not using the correct sauces/flavors. Always comes out mediocre for me.
 
007 said:
What is your guys tip for making actual tasty chicken?

I think I dont season enough or I'm not using the correct sauces/flavors. Always comes out mediocre for me.
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Not being an ass. But that's a bit vague. How are you cooking it? I BBQ chicken breasts with the bone. Comes out pretty good no matter the seasoning.

We do chicken a lot. Like baked thighs in the oven. Salt and season on both sides and bake. It gets a bit boring but it's pretty good.
 
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