The Food thread

[DonkeyKilla]

My neighbor made some monster brisket on his Traeger pellet grill. Some day I’ll do it but thats a big undertaking

 

[DonkeyKilla]

I love me some rack of lamb. This one is easy and I make it all the time.

ingredients

2 Frenched rack of lamb (Costco ones are great)
you can make one and freeze the sauce for later use if you don’t want to make that much

1 1/2 tablespoons kosher salt
2 Tablespoons minced fresh rosemary
3 garlic cloves minced (or not I just throw the in the processor)
1/2 cup dijon mustard
1 tablespoon balsamic

run the garlic salt and rosemary in processor
then add the mustard and balsamic and mix one minute

coat the lamb completely with sauce in a roasting pan (i put foil down first)

oven 450 degrees, I prefer convection mode
20 minutes for rare 25 for medium rare roughly depending on size of rack and your oven

will look a little burnt when you take it out but don’t fret, it will be delicious

let sit 10 mins before cutting

 

[Madturk]

My neighbor made some monster brisket on his Traeger pellet grill. Some day I’ll do it but thats a big undertaking

That’s the only thing I haven’t attempted. Brisket can be tricky. Plus the fire box on my smoker rusted out. Fucking thing is only three years old. Gotta get to a machine shop to see if I can get them to fabricate one. Brinkman is out of business.

 

[Madturk]

So I am in a chili cook off this weekend for SB. I’ve got a pretty killer chili recipe that I have perfected over the years. It’s got hominy in it and a lot of flavor. I used bison meat in it.

I’m actually bored of it and want to try something a bit different. So I was thinking a jerk chicken chili. I know the basics of a good marinade but if anyone can think of anything else to add to it , feel free. I was thinking of maybe adding ginger beer.

 

[Chris_77]

So I am in a chili cook off this weekend for SB. I’ve got a pretty killer chili recipe that I have perfected over the years. It’s got hominy in it and a lot of flavor. I used bison meat in it.

I’m actually bored of it and want to try something a bit different. So I was thinking a jerk chicken chili. I know the basics of a good marinade but if anyone can think of anything else to add to it , feel free. I was thinking of maybe adding ginger beer.

I don't know but if you've got a good recipe, kick down. I have a SB party I have to bring something to as well lol.

 

[Madturk]

I don't know but if you've got a good recipe, kick down. I have a SB party I have to bring something to as well lol.

I’m going to make a practice batch to see if it’s any good. If not I’ll go back to my standby. I’ll post the recipe here later if anyone is interested.

 

[Chris_77]

I’m going to make a practice batch to see if it’s any good. If not I’ll go back to my standby. I’ll post the recipe here later if anyone is interested.

Cool, although I'm still considering grape kool-aid for my contribution.

 

[TheNextStep]

So, they were a hit at the gay gang bang Niner party. They were kind of a lot of work, not sure I’d say they were worth it. I kind of messed up though and up with three big onion bombs instead of the 6 I should have had enough meat for. They might have been better if I had made smaller ones, I dunno. I would take them off much earlier if I did them again. Recipe calls for 160, I took them off around 155 or so and they were a little overcooked for my taste. They were good but I also made some bacon wrapped cajun shrimp that fucking slayed.

I’m doing these for the Super Bowl, along with some “Taco Triangles” (basically, home made Hot Pockets), home made salsa, and a recipe I found for mozzarella garlic asparagus spears. We’ll have other boring stuff too, I’m sure.

 

[Crow]

I’m doing these for the Super Bowl, along with some “Taco Triangles” (basically, home made Hot Pockets), home made salsa, and a recipe I found for mozzarella garlic asparagus spears. We’ll have other boring stuff too, I’m sure.

#GoChiefs
#WinOneForMarcus
#PleaseStopSayingTacoTriangles

 

[Madturk]

Here's my chili recipe if anyone is interested. The heat level is about medium. You can always adjust heat if its not hot enough.

2 lbs. ground buffalo meat. Any ground beef is fine. I try to use farm raised/organic
1 lb ground turkey sausage
1 28 oz can crushed fire roasted tomatoes
1 large sweet onion chopped
4 cloves minced garlic
1 small can Rotelle with green chili.
2 small cans chopped green chilies (medium)
2 cans drained pozole (hominy)
1 can drained black beans (optional)
1 bottle dark beer like Dos Equis
3-4 heaping tablespoons chili powder (adjust according to individual taste)
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 teaspoon coriander powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano (Mexican if you can find)
1 teaspoon ground cinnamon
2-3 whole bay leaves
1 tablespoon honey
1 tablesp0on unsweetened cocoa powder
dash of Worcestershire sauce
3 TBs canola oil (reserve 1 TBs oil)
salt and pepper to taste

In large pot, brown the meat in the oil and drain well in colander. In same pot saute onions with reserved oil for 3-4 minutes until onions are translucent but not browned. Add garlic and chopped green chilies. Cook for 2-3 minutes. Add both can of tomatoes and beer. Add the drained meat and dried spices. Bring to simmer, then add honey and Worcestershire sauce. Adjust chili with salt and pepper. Cook on low heat for 45 min to an hour. Add drained pozole 15 minutes before serving. If too thick you can always add water or chicken broth.

Garnish with minced red onions, sliced black olives, and queso fresco.

 

[Madturk]

I kicked it up one notch. Adding puréed roasted tomatillos, garlic and onion.

 

[JohnQ]

I like posole but I've never heard of chili with hominy.Which adds to the debate about beans in chili.

I don't make much chili but would probably use kidney over pinto.Not a big fan of black beans either.

All my bs aside that recipe looks like there's a lot going on. A lot of depth flavors.

 

[007]

This thread makes me sad for myself haha.

All these awesome cooks and I don't even know where to start in order to get good hahah.

 

[Madturk]

I like posole but I've never heard of chili with hominy.Which adds to the debate about beans in chili.

I don't make much chili but would probably use kidney over pinto.Not a big fan of black beans either.

All my bs aside that recipe looks like there's a lot going on. A lot of depth flavors.

Yah I've been using pozole for some time. I forgot where I got the idea from. The professional chili contests don't allow for ground meat or beans. Its really all about the chilis and the seasoning. I find that most of the chilis I've tried over the years are either bland or watery. You have to season that shit up.

I'm omitting the beans entirely this time. I've been tinkering with the recipe all day. Its close but still missing something. The heat is perfect. Hoping after it has a chance to meld overnight, it should be good to go for SB.

 

[Madturk]

This thread makes me sad for myself haha.

All these awesome cooks and I don't even know where to start in order to get good hahah.

My mom and dad were both excellent cooks and I was exposed to different cuisines at a very young age. My parents hosted great dinner parties when I was growing up in the Bay Area. I was eating sukiyaki at age 6 and dipping the food in raw egg lol.

 

[TheMadStork]

This thread makes me sad for myself haha.

All these awesome cooks and I don't even know where to start in order to get good hahah.

Just learn to follow a recipe. If you can read, you can cook.

I'm not a chef by any stretch of the imagination, though. I can follow the hell out of a recipe, but if you dump me in a kitchen with a bunch of ingredients, it's hard to tell what you'll end up with.

 

[007]

My mom and dad were both excellent cooks and I was exposed to different cuisines at a very young age. My parents hosted great dinner parties when I was growing up in the Bay Area. I was eating sukiyaki at age 6 and dipping the food in raw egg lol.

I think I’ve followed you talking some crazy recipes and shit since I was 15 haha.

I wasn’t so lucky with being exposed to it early but I do want to improve and make some cool shit haha.

 

[Madturk]

I think I’ve followed you talking some crazy recipes and shit since I was 15 haha.

I wasn’t so lucky with being exposed to it early but I do want to improve and make some cool shit haha.

Its really about organization, prepping and cleaning up as you go, multi-tasking if you will. It's also important to have good quality sharp knives. Start with some basic recipes that you like and you can work your way up from there. I think most amateur cooks are just overwhelmed from the get go but its not that complicated if you just put your mind into it. There are a lot of good instructional videos on YouTube. Watch Jacques Pepin. He is probably the most technically proficient of all the celebrity chefs out there and he just makes simple food look elegant.

No reason you cant make a decent roast chicken with some roasted veggies and make it look like restaurant quality. Food has to be aesthetically pleasing. No one wants to have a big pile of slop on their plate.

 

[JohnQ]

Its really about organization, prepping and cleaning up as you go, multi-tasking if you will. It's also important to have good quality sharp knives. Start with some basic recipes that you like and you can work your way up from there. I think most amateur cooks are just overwhelmed from the get go but its not that complicated if you just put your mind into it. There are a lot of good instructional videos on YouTube. Watch Jacques Pepin. He is probably the most technically proficient of all the celebrity chefs out there and he just makes simple food look elegant.

No reason you cant make a decent roast chicken with some roasted veggies and make it look like restaurant quality. Food has to be aesthetically pleasing. No one wants to have a big pile of slop on their plate.

Big fan of Jacques Pepin.Also a fan of good knives. Something simple like roasted vegetables is a good place to start. Potatoes or brussel sprouts. Salt Pepper and a little olive oil. Look like a rock star.

 

[DonkeyKilla]

I think I’ve followed you talking some crazy recipes and shit since I was 15 haha.

I wasn’t so lucky with being exposed to it early but I do want to improve and make some cool shit haha.

I don’t claim to be any great chef, I mostly grill. But it really isn’t that hard, if you have a good recipe and ingredients. The thing you will absolutely need to learn is proper use of a knife. Probably plenty of ways to learn, I learned from my wife who watches a lot of cooking shows and loves to cook but also there may be a simple cooking class you can take. Once you learn a couple things it makes everything easier, like chopping an onion or how to quickly peel garlic for instance. Most cooking recipes have a fair amount of leeway but baking shit has to be really precise.
I’m not a fan of things that are too complicated, most dishes aren’t worth it. Ina Garten (Barefoot Contessa) has great easy recipes.
Like Turk said the big thing is to get everything prepped before you hit the heat, then it’s pretty easy. If you are trying to chop while something is already on the stove that’s how you get in trouble.