I pretty much always wing it after reading a few recipes, so I don’t usually measure anything. Blanched the collards for 1 min then into an ice bath. Trimmed out the big stems at the bottom. The filling is ground pork, red onion, celery, bell pepper, cherry tomatoes, hemp seeds (instead of rice or quinoa to cut down on carbs), crushed parm crisps, red pepper flakes, s&p. This was 2lbs of pork, ~3/4 of an onion, ~3/4 bell pepper, 1 celery stalk, about a dozen cherry tomatoes. I just keep chopping/dicing and adding until it looks good. The sauce is passata, s&p, and chopped parsley, but any tomato sauce lining the bottom of the dish will do. Once put together i did 30 min at 400. Bumped it up from 375 because I was worried they wouldn’t cook through from raw, but I think they would have been fine either way. Could be flexible with the fillings and follow the same basic template.
Thick cut pork chop with apple cider, whole grain mustard, and thyme pan sauce. creamed spinach with manchego and caramelized onion. spicy refried black eye peas. some roasted tomatoes because I like them not because tradition.
New Year’s Day Prime Rib. Basically following a.tramp footsteps. Turned out pretty well. Did five hours in the Sous vide at 136. Did some sautéed mushrooms and oven roasted potatoes.
You guys uploading images direct to tmb from your phones...select "full image" at the end (as opposed to the default thumbnail).
We'll have to coordinate it when we're back in town. We move to Michigan for 3 months a week from today
I forgot that, saw in golf thread. fuck it, come to Florida when we get a hold on covid and I will cook for you in my kitchen.
We're there until April 10th, then have 10ish days free. We should shoot for a Sweetens outing within those 10 days
poor paul If I knew you were talking about golf in the cooking thread, I wouldn't be such a dick in the poker games.
For NYE: Carne cruda, plin in mushroom brodo, and scallops over broccolini and bechamel. Shaved black truffles on everything.
Thanks for this, looks amazing. I’m doing no pork or red meat for January, I assume ground chicken would suffice?
anyone got toaster oven recs first one i had was a breville that shit out on me after 2-3 years, then got a cheap black and decker one that is a workhorse. works great and has been for 5 years or so but buttons are breaking. don't have space for any of the giant ones or I'd get the anova one
Leftover from Christmas Eve charcuterie coming in clutch for an Italian hoagie for lunch. Hot soppressata, salami, ham, provolone, mozzarella, olive tapenade, tomato, roma tomatoes, lettuce & onions dressed with O&V
Leftovers Part II - 15-bean soup with leftover honeybaked ham. My ex-wife gave me a selection of “Better Than Bullions” from one of the little Hispanic markets in Atlanta, and I used the pork one for this (still need to try the mushroom one and the lobster one but my now wife doesn’t want me to crack the seals on them until she’s around to try them) And to jump ahead of questions, we give each other small presents every year so our daughter sees us getting along.
Better than Bullion is really good for bullion . Always keep the chicken and vegetable one to use in a pinch. I assumed there was a beef one but had no idea about ham, mushroom and lobster
I’ve been trying to make carmelized cabbage but am having a hard time getting it as carmelized as I want it before it starts to burn help computer
Ive never carmelized cabbage but when doing onions I add a little water as they dry out and not yet carmelized
I hate to pick nits but the toast on that bread got away from you, huh? I absolutely hate when that happens to me. I'm juggling a bunch of stuff getting ready to serve and think "Fuck, I smell the bread burning."
It got a little away from me but the pic makes it seem worse than it was. Definitely not burnt, I would have toasted another one if it was. Burnt bread is one of the worst tastes there is.
There’s jowl bacon in the hoppin John and side pork in the collards, but yeah. Started doing blackened catfish with creole pepper cream a few years ago and it stuck.
Looks fantastic. I grew up with pork in the greens, peas, and fried hog jowl. I feel obligated to carry on that tradition with varying preparations of pork
I like that you left the stems. I guess it’s a texture thing, but I hate it when collards have the stems removed.
I had some extra conecuh sausage, so I diced it and browned it in the pot before adding my collards. Probably going to do that every time from now on.
Woke up with a hankering for short ribs. So I made red wine braised short ribs served over cheesy grits for dinner tonight and it was a hit:
Do we have a dehydrator thread? I have an excalibur collecting dust because I've never found anything that I loved, but I'm sure I didn't give it a fair shot
got a proper granite mortar and pestle for christmas i think im gonna do the black pepper wings from manam first
Sous vide filet mignon @ 128 then finished in cast iron Cheesy polenta and prosciutto spears Silky cut and texture