What's Cooking?

[ness]

I think that plate is just a little overkill for that dish.

Resubmit please.

LOL -- all the little ones are in the dishwasher

[rps]

I think that plate is just a little overkill for that dish.

Resubmit please.

Actually, I can see him chasing the egg yolk through the crooks and nannies with his toast.

[ness]

Actually, I can see him chasing the egg yolk through the crooks and nannies with his toast.

Yeah, leaves more room for vigorous yolk mopping!

[Terrierman]

More follow up on the smoked pickled eggs. Really adds a nice touch to a chef salad. When this batch is gone, I will definitely make another. And won't be diddling around with the recipe either.

[BilletHead]

My smoked eggs turned out awesome too. Been woofing them down.

BilletHead

[Chief Grey Bear]

Actually, I can see him chasing the egg yolk through the crooks and nannies with his toast.

I thought that too!

[wuteversbitin424]

Billet i love pickeled stuff and smoked products but i dont know about eggs...but...you have talked about them enough to at least intrigue me enough to make some and try them. Tonight was taco night here. I cheat and use the seasonings with browned boston burger and onions...my secret thougb that makes it such a hit with my girls is when adding the liquid i put in one bottle of mexican villa sweet sauce and a .25 cup or so of water and bring to a simmer and reduce until desired thickness. Its a lazy dish but its really dang good.

[ness]

I work with a guy that grew up and went to school in the Springfield area. Always talks about Mexican Villa sauce. I think he gets the hot sauce. His son goes to school down there now -- at the end of the semester he brought up a bunch.

There's a Mexican restaurant near where I work that I go to for lunch. At it's best, the food is excellent -- but it's really inconsistent. When it's not at its best, its still pretty good. Rally good salsa, but, to my tastes, they overcook their chips. I like the people too. I ate there yesterday, and asked the guy how they season their taco/enchilada beef because I like it a lot. Hard to describe, but it's not like the store-bought seasoning packets that give you a gloopy mess that you can't even tell is beef. Here's what he told me he uses: Paprika, salt, garlic powder, black pepper, cumin. They cook it in water, which is how I always do it, rather than browning it. I took a crack at it last night, using about a teaspoon of everything, except ½ teaspoon of pepper. It was pretty close. Something to start from, anyway.

[BilletHead]

The weekend chow or better known as another pig out,

Yesterday was some nice thick hybrid fillets marinated in olive oil and rosemary from the herb garden,

Grilled up with some Vidalia onions and cubanelle peppers from the garden,

Also some steamed cauliflower on the plate too,

So today? Found a recipe for Red Chili pork chops. Ok did not have the right peppers for the red part so to make it our own we used some of the green (jalapeno and chilies ) smoked and frozen from last years garden. Guess that made it a green sauce? Also it called for bone in chops. None at the store so we did some rather thick boneless ones. Here the dish is after browning the chops in oil, then adding the sauce and in the oven for a half hour,

Topped this off with some Monterey Jack cheese and onions. Back into the oven for the topping to melt. Then Plated and sides of the rest of the asparagus from the garden grilled and red beans and rice. So much food so we split one of the chops. Leftovers are good!

Oh MY GOSH. This is good, really good and remaining sauce will be the topping for Huevos Rancheros later on this week.

BilletHead

[Mitch f]

Here's what he told me he uses: Paprika, salt, garlic powder, black pepper, cumin. They cook it in water, which is how I always do it, rather than browning it. I took a crack at it last night, using about a teaspoon of everything, except ½ teaspoon of pepper. It was pretty close. Something to start from, anyway.

Cumin, coriander, and chili powder....The Holy Trinity of Taco meat