What's Cooking?

[Johnsfolly]

Yesterday with snow throughout the day led to a day to make chili. Usually it is my Betterhalf that makes chili, but I took over the duties. I minced a medium yellow onion and two bell green peppers. I minced four to five cloves of garlic. In a large skillet, I browned two pounds of ground beef and drained off the fat then added the onion, pepper, and garlic. Once the onion was translucent, I added about two to three tablespoons each of dark chili powder and ground cumin. Also added about 1 tablespoon of smoked paprika, ground coriander, onion, and garlic powder then a teaspoon or two of red pepper flakes and a tablespoon of sambal chili paste. After cooking a bit, I dumped the beef mixture into the crock pot. I added two cans of rinsed kidney beans, and a can each of rinsed pinto and black beans. I mixed everything together along with a 10 oz can of enchilada sauce and a medium can of tomato sauce. Set the crock pot to cook for three hours mixing frequently during the process. I adjusted the seasoning near the end of the cooking time.

Served it with a little sour cream and some shredded BilletHead smoked cheddar cheese. (sorry Marty no prep photos).

 

[Ham]

On 1/11/2018 at 10:50 AM, Johnsfolly said:

. That texture may get lost if you sous vide after the initial sear. May be why some suggest sear then sous vide then sear again.

Since I dont have a sous vide, I'll leave you guys to experiment and keep us posted☺.

So we had a fancy dinner with friends just before Christmas. The main course was Fliet Migion that was seared, sous vide, then seared again. Without a doubt it was the best Filet Mignon I’ve ever eaten. I’ve had other wonderful steaks out of other cuts of meat, but don’t discount sous vide with Filet Mignon.

[Gavin]

Did not cook a thing this weekend. Drove up the river road to Pere Marquette in IL with the family and met my sis and her husband to be for a family style fried chicken dinner yesterday. Some great scenery along the river road, good company, and a good dinner. Was a good day.

[grizwilson]

15 hours ago, BilletHead said:

        A good cold day for leftover Pozole Rojo. Smoking five pounds of sharp cheddar too. The 14 degree weather prevented an accidental cheese meltdown also ,

       I am the authority on meltdowns,

BilletHead

That pozole is going to be so much better in the new cast iron.  

[snagged in outlet 3]

10 hours ago, Gavin said:

Did not cook a thing this weekend. Drove up the river road to Pere Marquette in IL with the family and met my sis and her husband to be for a family style fried chicken dinner yesterday. Some great scenery along the river road, good company, and a good dinner. Was a good day.

We hit up the Grafton Oyster Bar up there a couple weeks ago.  Very good.

[ness]

The gf and I have dinner every Wednesday, and my son comes over every Thursday for dinner. While he was eating carryout pizza last week he said, 'What did you and Kathy have last night?' I said steak, and he gave me the 'Whaaatttt? I haven't had steak in forever!'

So, guess what we're having this Thursday?   

[BilletHead]

 

20 minutes ago, ness said:

The gf and I have dinner every Wednesday, and my son comes over every Thursday for dinner. While he was eating carryout pizza last week he said, 'What did you and Kathy have last night?' I said steak, and he gave me the 'Whaaatttt? I haven't had steak in forever!'

So, guess what we're having this Thursday?   

  So does this mean Kathy gets frozen pizza to balance things out? 

[tho1mas]

Tried out my Christmas vous vide cooker on two venison back straps. Cooked at135 for three hours. Put them in a hot cast iron skillet for 90 sec. per side. Baked potato & green salad to complete the supper.

YUM -YUM.

Think SPRING ----Only 1 month til lettuce planting time. It is -3 right now.

[BilletHead]

3 minutes ago, tho1mas said:

Tried out my Christmas vous vide cooker on two venison back straps. Cooked at135 for three hours. Put them in a hot cast iron skillet for 90 sec. per side. Baked potato & green salad to complete the supper.

YUM -YUM.

Think SPRING ----Only 1 month til lettuce planting time. It is -3 right now.

Sous vide rocks! Looks great man. Spring garden Yessiree.

  BilletHead

[grizwilson]

2 hours ago, tho1mas said:

Tried out my Christmas vous vide cooker on two venison back straps. Cooked at135 for three hours. Put them in a hot cast iron skillet for 90 sec. per side. Baked potato & green salad to complete the supper.

YUM -YUM.

Think SPRING ----Only 1 month til lettuce planting time. It is -3 right now.

Oh Spring my timer says 62 days, 20 hours 26 min but who is counting?  However it is 63 in Brownsville, 64 in Key West and 64 in Yuma.... which all sound nice