Gravy's Cooking Thread

Captain Suave

Captain Suave

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Today's culinary experiment - Coq au Vin but with chicken meatballs. Takes some time, but easy to execute and tastes fucking great. Recipe pulled from tiktok.



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Dr.Retarded

Dr.Retarded

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Captain Suave said:
Today's culinary experiment - Coq au Vin but with chicken meatballs. Takes some time, but easy to execute and tastes fucking great. Recipe pulled from tiktok.



View attachment 589437
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Looks amazing. I have a question though, why not just use chicken thighs or dark meat? Brown the chicken and execute the same technique.

Was it just all about having a different texture? I mean I'm sure it's tasty, but if I'm going to put the time into coq au vin, I'm using bone in pieces of chicken.

I mean if you were going to make a meatball follow a coq au vin recipe, why not just use the Trinity of beef pork and veal, and you would probably get something even better than ground chicken, unless you're looking for something cheap. I bet they were the chicken you could have uncased some good fresh sausage and combined it to add more flavor, and at that point the sky's the limit.

I'm not trying to bust your balls or anything, just wondering. No matter what it looks like you and your family had a wonderful meal, that's really all that matters.
 
Captain Suave

Captain Suave

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Dr.Retarded said:
Looks amazing. I have a question though, why not just use chicken thighs or dark meat? Brown the chicken and execute the same technique.
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Just to be different, and I had the ground on hand so it seemed topical. It's also a lot faster because you don't need the full simmering time to soften what would otherwise be bone in meat. Eat it when the sauce is ready. I did the whole thing in about an hour. Not exactly weeknight dinner territory but not a half day either.

The base is so damn good you can put literally anything in it, as you imply.
 
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Dr.Retarded

Dr.Retarded

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Captain Suave said:
Just to be different, and I had the ground on hand so it seemed topical. It's also a lot faster because you don't need the full simmering time to soften what would otherwise be bone in meat. Eat it when the sauce is ready. I did the whole thing in about an hour. Not exactly weeknight dinner territory but not a half day either.
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Right on, was just wondering. I maybe make coq au vin once a year typically around winter. I guess I'm just pretty traditional about it, but it doesn't mean you can't make but quicker version during the warmer seasons.

Part of the fun with cooking is supplementing, for shifting things for a traditional recipe and making it easier, are just being able to use up what the hell you got on hand.

Like I said though it looked tasty and I'm sure it was a great meal.
 
Sludig

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First of tomatoes came in so of course wife made me fry em.

1750469466540.png


First year of corn coming along, hopeful. Had some onion losses w/ the record rains, and potatoes about half of last year but that was due to the failure of the ones I replanted from last years not taking.
 
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moonarchia

moonarchia

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Sludig said:
First of tomatoes came in so of course wife made me fry em.

View attachment 591115

First year of corn coming along, hopeful. Had some onion losses w/ the record rains, and potatoes about half of last year but that was due to the failure of the ones I replanted from last years not taking.
Click to expand...
So you killed a man and served his ribs to the community?
 
Dr.Retarded

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Sludig said:
First of tomatoes came in so of course wife made me fry em.

View attachment 591115

First year of corn coming along, hopeful. Had some onion losses w/ the record rains, and potatoes about half of last year but that was due to the failure of the ones I replanted from last years not taking.
Click to expand...
Dude, those look delicious. What type of tomato, and what type of dipping sauce?
 
Penance

Penance

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I just wanted to come here and bitch about Italians being the worst people on earth about food. Every Italian recipe on the web has some little soy wop crying in the comments about how it's not authentic. No wonder Roman's went extinct.

Anyway I fucking forgot to salt my meatballs today so I'm pretty pissed.
 
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Dr.Retarded

Dr.Retarded

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moonarchia said:
Paging Dr.Retarded Dr.Retarded

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Rick is the best. Meat and potatoes!

We made pork chops last week with mashed taters and gravy. I didn't do a battered version because they were the super thin ones where you just pan fry them. Had them with some steamed broccoli and cauliflower.

Man it's hard to beat a good breaded pork chop though. I think the last time I made something like that was I bought a pork ribeye roast, cut it into about 2-in thick chops, breaded with Italian bread crumbs, browned, set aside. Then followed I guess my great-grandmother's recipe for breaded veal chops, pork being cheaper and easier to find, but I still prefer veal.

Saute some onions and mushrooms, make a gravy, cheat code at a can of cream of mushroom, little bit of cream, whatever herbs you want, mainly stuff like thyme or sage, layer the gravy down in a baking dish, place your pork chops in there, and then bake. With them being so thick they're not done and it gives you plenty of time to finish up your side dishes. I was like brussel sprouts with it because bitter and sharp to contrast with the richness of the meat and gravy. I've always liked brussel sprouts since I was a kid though. He uses mustard as a condiment though to balance it out, which I can't imagine it wouldn't work.

It's honestly one of my favorite meals, and my favorite uncle on my mom's side of the family will typically make it when I visit, and occasionally he'll splurge and get veal, which is one of my favorite meals from my childhood.
 
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TJT

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www.justonecookbook.com

Butter Shoyu Chicken バター醤油チキン

Glazed with a delicious soy-butter sauce, this Butter Shoyu Chicken recipe will win your heart! It is so easy but incredibly luxurious!
www.justonecookbook.com www.justonecookbook.com

This one is amazing. Just get skinless boneless thighs and toss them in a little cornstarch or flour and its close enough. Ultra time efficient and if you have to entertain dumbass kids and their picky friends I have never met any who wont eat this. Much like chicken nuggets or something but far more natural and delicious.
 
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Lanx

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TJT said:
www.justonecookbook.com

Butter Shoyu Chicken バター醤油チキン

Glazed with a delicious soy-butter sauce, this Butter Shoyu Chicken recipe will win your heart! It is so easy but incredibly luxurious!
www.justonecookbook.com www.justonecookbook.com

This one is amazing. Just get skinless boneless thighs and toss them in a little cornstarch or flour and its close enough. Ultra time efficient and if you have to entertain dumbass kids and their picky friends I have never met any who wont eat this. Much like chicken nuggets or something but far more natural and delicious.
Click to expand...
it's basically chicken teriyaki
 
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TJT

TJT

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I absolutely love Butternut Squash. It's filling, healthy, and very versatile. It is as filling as a potato (almost) and it can be sweet, savory, spicy, or anything in between.

Because of this making a kind of egg squash hash is one of my favorite dishes. Even though my wife and kids hate it and I don't understand why.

I like it very spicy so YMMV buuut.

  • Cubed butternut squash.
    • Roast it beforehand (Peel and cube it into 1 inch cubes or smaller. Roast at 425F for 35-45 minutes depending on size. 45m if 1 inch.).
    • It keeps fine for like 4 days in the fridge like this. But I try to get a smaller squashes. Sometimes they only have monster size.
  • Slice of bacon, sausage or whatever. Chinese style sweet sausage really shines here.
  • Poach 2 eggs for topping.
  • Sliced Green onions for topping.
  • Minced spicy chilis.
    • I use Scotch Bonnets a lot but like 5 thai chilis would work too. Habanero have a really strong fruity flavor so I don't really like them.
  • Little honey or sugar dissolved in water.
    • Been meaning to try a miso/sugar/soy sauce thing in this.

  1. Dice and fry the 1 slice of bacon. Do not drain as you want the grease.
  2. Toss in the minced chilis
  3. Once the bacon is thoroughly cooked and almost crispy toss in the pre-roasted squash.
  4. Stir fry it for a bit. Add salt, pepper, and honey.
  5. Let it reduce a little so its sticks to everything.
  6. On the side poach some eggs.

Then put it in a bowl, top with poached eggs and sliced green onions. Mix it all in so the egg yolk really juices it up. Enjoy!

You can do whatever you want here though. Top it with cold greek style yogurt. No chilis and more honey to make it more of a dessert. Really whatever. That's why I love squash.
 
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Rezz

Rezz

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Sludig said:
First of tomatoes came in so of course wife made me fry em.

View attachment 591115

First year of corn coming along, hopeful. Had some onion losses w/ the record rains, and potatoes about half of last year but that was due to the failure of the ones I replanted from last years not taking.
Click to expand...
Those look pretty great. However, was I the only person to read this and this dude's voice started in my head?

thegwynnest.PNG
 
C

Caligula_The_Cat

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Dr.Retarded said:
Rick is the best. Meat and potatoes!

We made pork chops last week with mashed taters and gravy. I didn't do a battered version because they were the super thin ones where you just pan fry them. Had them with some steamed broccoli and cauliflower.

Man it's hard to beat a good breaded pork chop though. I think the last time I made something like that was I bought a pork ribeye roast, cut it into about 2-in thick chops, breaded with Italian bread crumbs, browned, set aside. Then followed I guess my great-grandmother's recipe for breaded veal chops, pork being cheaper and easier to find, but I still prefer veal.

Saute some onions and mushrooms, make a gravy, cheat code at a can of cream of mushroom, little bit of cream, whatever herbs you want, mainly stuff like thyme or sage, layer the gravy down in a baking dish, place your pork chops in there, and then bake. With them being so thick they're not done and it gives you plenty of time to finish up your side dishes. I was like brussel sprouts with it because bitter and sharp to contrast with the richness of the meat and gravy. I've always liked brussel sprouts since I was a kid though. He uses mustard as a condiment though to balance it out, which I can't imagine it wouldn't work.

It's honestly one of my favorite meals, and my favorite uncle on my mom's side of the family will typically make it when I visit, and occasionally he'll splurge and get veal, which is one of my favorite meals from my childhood.
Click to expand...
Quick sear pork chops, toss them into a crockpot with a can of cream of mushroom and a can of cream of chicken, done. Pairs well with mashed potatoes using the liquid as a gravy.
 
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Dr.Retarded

Dr.Retarded

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Caligula_The_Cat said:
Quick sear pork chops, toss them into a crockpot with a can of cream of mushroom and a can of cream of chicken, done. Pairs well with mashed potatoes using the liquid as a gravy.
Click to expand...
I don't own a crockpot, but I do something similar in a deep pan with a lid or Dutch oven and braise browned chops in gravy for a while in the oven on lowish.

You can also take a Boston butt and do the same thing, and the mean gravy will make good po boys, just a riff on the typical chuck roast po boys you might get in New Orleans. Just toss your holy Trinity in with your gravy, smother away. Mom used to make it all the time when we were growing up.
 
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