Gravy's Cooking Thread
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So my pork butt had two sauces today. One was a fairly traditional vinegar/brown sugar sorta thang, the other was a spicy sauce made from tomatillos. I preferred the latter.
chaos
Buzzfeed Editor
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I made my avocado tomatillo salsa today and put it on fajitas. Which, yeah idk. I think it muted the heat of the fajitas too much. But it was an excuse to bust out the food processor. Also an excuse to process the shit out of some salsa. I love, love, love this local brand of salsa, chipotle salsa ftw, but they always do chunky and I am not a big chunky fan. Literally every single salsa you can buy is chunky. My favorite salsas are the mexican restaurant ones that are super fine, or Baja Fresh has a six chiles salsa that I love. So yeah, I have been taking this bad ass salsa and pureeing it to make a delicious, non-chunky masterpiece.
Tomorrow: PULLED PORK SAMMICHES
btw for fajitas I used these wrap things I found at the store called Gem Wraps. They are... interesting. Not bad by any means, just strange. Imagine a thin, savory fruit rollup made from tomatoes or something.
Tomorrow: PULLED PORK SAMMICHES
btw for fajitas I used these wrap things I found at the store called Gem Wraps. They are... interesting. Not bad by any means, just strange. Imagine a thin, savory fruit rollup made from tomatoes or something.
I did four filet mignon last night at 140 for 4 hours and flashed them in a pan afterwards because it was raining outside. Made some potatoes au gratin from scratch and some garlic butter green beans. Drank some Not Your Father's root beer.
Good birthday dinner.
Good birthday dinner.
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I did something very much like this that I mixed with the pork:
Tomatillo Salsa Verde Recipe - Allrecipes.com
Tomatillo Salsa Verde Recipe - Allrecipes.com
Lanx
<Prior Amod>
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last week spent it at a vac home w/ another couple and their kid 1yr old. For the first few days i'm wondering what're they doing, oh they're just preparing the babys lunch (cuz you know we go out to lunch together). It's just yogurt and diced up fruits/strawberrys, whatever. Literally takes them almost half an hour. Then i sit down one down, relaxing and just watch them. almost 30mins just slicing up a few strawberrys and dicing. I see their fingers shake trying to slice up the strawberrys, and then the cutting boards slides a bit left, then right!
The next day i'm begging them to just use my knives and cutting board instead(i bought my own set, cuz i didn't know what the vac home would have). I ended up just offering to do it, cuz the baby was just doing baby stuff, takes me 2mins, like any basic chore. And they cook all the time, we actually cooked 50% of the vacation cuz you know sometimes it was just a pain to go out and eat w/ the baby.
I even offered to just give them my set (it's actually pretty cool a big heavy bamboo cutting board that slides out and holds 2 santoku's, not my knifes of choice but it makes for a cool travel set). they didn't like the bamboo.
The last time i experienced this was when i stayed w/ my nephews for thx giving 1 time, and just decided to make them cut a few carrots and celery and whatevers. they just took forever!
I'm no chef by any stretch, but i know kitchen prep doesn't take me forever, for instance it would take me 2 to 5mins to make a mirepoix for 2 (celery/onion/carrot). (i'd say 5mins if i'm overly distracted), how long would it take you guys?
The next day i'm begging them to just use my knives and cutting board instead(i bought my own set, cuz i didn't know what the vac home would have). I ended up just offering to do it, cuz the baby was just doing baby stuff, takes me 2mins, like any basic chore. And they cook all the time, we actually cooked 50% of the vacation cuz you know sometimes it was just a pain to go out and eat w/ the baby.
I even offered to just give them my set (it's actually pretty cool a big heavy bamboo cutting board that slides out and holds 2 santoku's, not my knifes of choice but it makes for a cool travel set). they didn't like the bamboo.
The last time i experienced this was when i stayed w/ my nephews for thx giving 1 time, and just decided to make them cut a few carrots and celery and whatevers. they just took forever!
I'm no chef by any stretch, but i know kitchen prep doesn't take me forever, for instance it would take me 2 to 5mins to make a mirepoix for 2 (celery/onion/carrot). (i'd say 5mins if i'm overly distracted), how long would it take you guys?
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Depends if I'm being watched by an overly obsessive knife guy.
30 minutes to cut strawberries sounds like technique problem, not an equipment problem. Unless they were doing a whole bushel. Slippery cutting boards is always a problem.
Lanx
<Prior Amod>
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it was a everything problem, i'm pretty sure the cutting board was one of those tiny cheese cutting boards you get as gifts, this is something they brought from home. Knife wasn't super sharp but sharp enough, actually it was a knife i gifted them, it was a furi knife w/ a built in sharpener in the sheath. He was also sitting down too, it was just all around bad. Not to mention it was a santoku, so even if you wanted to, you couldn't rock and dice. (you can kind of, but you gotta make it work)
Joeboo
Molten Core Raider
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I made a variation of this recently, and it was awesome:
Chicken and Asparagus Rolls Recipe | Martha Stewart
Basically, all I did was take frozen chicken breasts, thaw them, put 1 at a time in a large gallon-sized ziplock bag, and pound the shit out of them with a rolling pin until they were about a 1/2 inch thick.
Then, take your flattened chicken slab, salt & pepper one side, flip it over and now salt & pepper, drizzle a little olive oil, put a little shredded cheese on it(I used mozzarella, but provalone or whatever you like would work) and then lay about 5-6 asparagus spears on one end of the chicken slab. Roll that shit up and place it on a baking sheet with the rolled end down(so it doesn't unroll while cooking)
I then brushed the top with some more olive oil and baked at 375 for about 25 minutes.
Came out great.
You'll find a lot of similar recipes around, some fancy it up by wrapping it all in bacon, or putting sliced ham inside as well, or rolling in breadcrumbs, or whatever. I didn't do any of that and it still came out really tasty, and somewhat healthy(other than the small amount of cheese in the middle)
Came out looking basically like this:
I was a little worried that the asparagus would be mushy and soggy, cooking for 25 minutes in the oven, as when I cook it by itself on a baking sheet with olive oil I only cook it for 10-12 minutes, but the asparagus came out great, tender but still with a bit of crunch, it wasn't limp or anything.
Chicken and Asparagus Rolls Recipe | Martha Stewart
Basically, all I did was take frozen chicken breasts, thaw them, put 1 at a time in a large gallon-sized ziplock bag, and pound the shit out of them with a rolling pin until they were about a 1/2 inch thick.
Then, take your flattened chicken slab, salt & pepper one side, flip it over and now salt & pepper, drizzle a little olive oil, put a little shredded cheese on it(I used mozzarella, but provalone or whatever you like would work) and then lay about 5-6 asparagus spears on one end of the chicken slab. Roll that shit up and place it on a baking sheet with the rolled end down(so it doesn't unroll while cooking)
I then brushed the top with some more olive oil and baked at 375 for about 25 minutes.
Came out great.
You'll find a lot of similar recipes around, some fancy it up by wrapping it all in bacon, or putting sliced ham inside as well, or rolling in breadcrumbs, or whatever. I didn't do any of that and it still came out really tasty, and somewhat healthy(other than the small amount of cheese in the middle)
Came out looking basically like this:
I was a little worried that the asparagus would be mushy and soggy, cooking for 25 minutes in the oven, as when I cook it by itself on a baking sheet with olive oil I only cook it for 10-12 minutes, but the asparagus came out great, tender but still with a bit of crunch, it wasn't limp or anything.
Soygen
The Dirty Dozen For the Price of One
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Those look good. I have a shitload of chicken breasts frozen right now, too.
I've made this low carb recipe a couple times the last few months and it's very good, even if you aren't avoiding carbs!
Chicken Bacon Crock Pot Chowder, Low Carb, gluten free
I've made this low carb recipe a couple times the last few months and it's very good, even if you aren't avoiding carbs!
Chicken Bacon Crock Pot Chowder, Low Carb, gluten free
BrutulTM
Good, bad, I'm the guy with the gun.
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A hunter gave me some grouse breasts the other day so I cut them up into strips and sauteed them with some mushrooms, onions, and garlic. Then dumped in a cup of rice and a can of chicken stock and enough water to finish the rice and seasoned it with pepper and soy sauce. It was pretty good, but I think it could have used some veggies (asparagus maybe) and some Parmesan cheese.
Found one shotgun pellet but succeeded in not swallowing it.
Found one shotgun pellet but succeeded in not swallowing it.
