What's Cooking?

[BilletHead]

22 minutes ago, grizwilson said:

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

And supposed to be back in the 60s Saturday here. Welcome to Missouri,

BilletHead

[Terrierman]

3 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.

And an Old Hickory knife.  Nice.

[BilletHead]

       Here goes the BilletHead again,

  Last recipe we went to old Mexico with Pozole Rojo. Today we are going to the other side of the world to Africa. Mid East Africa. Ethiopian tibs is what we will be cooking. Started off with niter kibbeh or called spiced butter. In this whole dish we used spices I have never used before and this part of the dish, the butter is no exception. A pound of butter with spices cooking together to make a clarified butter,

 A half hour or more of cooking then strained. All we needed is a quarter cup but the rest will last six months in the fridge. I am telling you this would be good on toast or fresh bread!

Rice in the rice cooker it was time for the mega wok to be fired up at 8 degrees outside . Thin sliced red onions into the dry very hot wok to get crispy and brown on the edges then in goes the bite sized pieces of meat, two pounds worth and some of the spiced butter into the wok. In the hot wok working fast just browning the meat on the outside,

  

 Into the mix goes the various spices and a few more seconds of spinning around,    

torn apart tomatoes with a half cup of red wine next and mixed well into the spiced meat,   

 This whole cooking process in the wok was quick. Plated up!    

  I am telling you this is one of the most spicy dishes we have made. Rice on the side for me and the Mrs. piled her stuff on the top.  People some of you need to get out of your comfort zone and abandon your foo, foo dishes and comfort food. Yes we still do foo, foo and comfort but by all means venture out. It is all your fault on here and my fault for finding other ways to do game meats. Remember everyone before domesticated meat we were living on wild game. Take a step back you all to your roots. I googled up Ethiopian cuisine after this dish was made,

https://en.wikipedia.org/wiki/Ethiopian_cuisine

   Not sure where we will be going next in the food world but have a couple places in mind. Maybe next weekend?,

BilletHead

 

[Chief Grey Bear]

WOWZA!!

[Gavin]

That looks great!

 

[ness]

What spices?

 

[rps]

I do not mind spice, but I am a wimp about heat. Knowing BH, he means both.

[BilletHead]

7 minutes ago, ness said:

What spices?

 

          I the spiced butter, shallots, garlic, ginger, cardamom pods, cloves, cinnamon in stick form, oregano, turmeric, fenugreek (need to look this one up, haven't yet)

   In the wok with meat. The spiced butter, berbere powder (did check out some of the stuff in this), more fenugreek,  ground ginger, cumin, grond clove, black pepper, more garlic, green chilies ( used some of our smoked jalapenos ),

    

1 minute ago, rps said:

I do not mind spice, but I am a wimp about heat. Knowing BH, he means both.

   Yes RPS some of both. Pretty intense at the first but got used to it fast. After the meal the mouth burn was gone and left me wanting more. Baby steps I told myself,

  BilletHead

 

[Terrierman]

1 hour ago, BilletHead said:

       Here goes the BilletHead again,

  Last recipe we went to old Mexico with Pozole Rojo. Today we are going to the other side of the world to Africa. Mid East Africa. Ethiopian tibs is what we will be cooking. Started off with niter kibbeh or called spiced butter. In this whole dish we used spices I have never used before and this part of the dish, the butter is no exception. A pound of butter with spices cooking together to make a clarified butter,

 A half hour or more of cooking then strained. All we needed is a quarter cup but the rest will last six months in the fridge. I am telling you this would be good on toast or fresh bread!

Rice in the rice cooker it was time for the mega wok to be fired up at 8 degrees outside . Thin sliced red onions into the dry very hot wok to get crispy and brown on the edges then in goes the bite sized pieces of meat, two pounds worth and some of the spiced butter into the wok. In the hot wok working fast just browning the meat on the outside,

  

 Into the mix goes the various spices and a few more seconds of spinning around,    

torn apart tomatoes with a half cup of red wine next and mixed well into the spiced meat,   

 This whole cooking process in the wok was quick. Plated up!    

  I am telling you this is one of the most spicy dishes we have made. Rice on the side for me and the Mrs. piled her stuff on the top.  People some of you need to get out of your comfort zone and abandon your foo, foo dishes and comfort food. Yes we still do foo, foo and comfort but by all means venture out. It is all your fault on here and my fault for finding other ways to do game meats. Remember everyone before domesticated meat we were living on wild game. Take a step back you all to your roots. I googled up Ethiopian cuisine after this dish was made,

https://en.wikipedia.org/wiki/Ethiopian_cuisine

   Not sure where we will be going next in the food world but have a couple places in mind. Maybe next weekend?,

BilletHead

 

Try Peru.  You'll like it.

[BilletHead]

9 minutes ago, Terrierman said:

Try Peru.  You'll like it.

       Have many places to go Rick! What do I sub for guinea pig?

BilletHead