Scored up both sides of fish. Salt, grilled jalapinos, onions, cilantro, lime, potatoes, butter. Dumped some beer in there and cook. Used to have whole snapper often when I worked as a fish monger. Joint by me had them frozen. Figured a great meal to kick off 2025!
Whole red snapper is definitely one of my favorite dishes.
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
Ended up doing a pork roast. Said before, sold as, 'pork meat'. Just a beautiful hunk of meat with dark, light and s good amount of fat. Seasoned it with salt and pepper. Cooked an onion til translucent in butter and oil. Moved them to the sides of pot. Dropped the meat in to brown both sides. Moved off the gas burner into the grill. Poured some beer crushed up a chipolte pepper, quartered up a potato. Lid on for 2ish hours til temp hit 170. Sliced up beautifully.
Was going to cook rice in that broth but ran out of inspiration. Plus that potato is good starch.
Anyone do osso bucco (sp?) in a Dutch oven? Butcher had some and it looked great. Thinking, season, brown and slow cook with beer? One trick pony lately.
Ended up doing a pork roast. Said before, sold as, 'pork meat'. Just a beautiful hunk of meat with dark, light and s good amount of fat. Seasoned it with salt and pepper. Cooked an onion til translucent in butter and oil. Moved them to the sides of pot. Dropped the meat in to brown both sides. Moved off the gas burner into the grill. Poured some beer crushed up a chipolte pepper, quartered up a potato. Lid on for 2ish hours til temp hit 170. Sliced up beautifully.
Was going to cook rice in that broth but ran out of inspiration. Plus that potato is good starch.
Anyone do osso bucco (sp?) in a Dutch oven? Butcher had some and it looked great. Thinking, season, brown and slow cook with beer? One trick pony lately.
Yes. Osso bucco, oxtails, short ribs on the bone, and lamb shanks are great for braising in the dutch oven. Red wine is what I use for osso buco as it is an Italian dish but there are no limits in cooking! I usually look up a few recipes and tweak them to my liking. I do not do it enough, because as most of you know, I have a Japanese kitchen. There is no beef broth, herbs or tomato paste in our pantry. Plenty of dried squid and crab flavored potato chips though
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
I made some pot roast today. Slow cooker for 8 hours.
Take me piece by piece..... Till there aint nothing left worth taking away from me.....
Pot roast done. This is after I sliced up the meat and put it back in the pot to mix up with all the other stuff in there. At least half will be going in the freezer. The meat got really tender. Came out great.
I made some pot roast today. Slow cooker for 8 hours.
Had a bag of brussel sprouts in my fridge for a few weeks. Trimmed them up and really wowed me. Glad I didn't throw them out! Sometimes takes a while to get inspired.
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crookedcross
Right Near Da Beach, Boiii Posts: 1,512
Looks great! It is missing the dancing bonito flakes. But okonomiyaki can be done anyway you like it.
Jose, it is a flour based batter with a few other Japanese ingredients and most people use a pre-made mix. The filling is cabbage and traditionally pork belly and squid. But it can be made with just about anything as long as you have the okonomi sauce and kewpie mayo. We have it at least once every two weeks and usually keep a few in the freezer for a quick snack.
Looks great! It is missing the dancing bonito flakes. But okonomiyaki can be done anyway you like it.
Jose, it is a flour based batter with a few other Japanese ingredients and most people use a pre-made mix. The filling is cabbage and traditionally pork belly and squid. But it can be made with just about anything as long as you have the okonomi sauce and kewpie mayo. We have it at least once every two weeks and usually keep a few in the freezer for a quick snack.
Uhmm sounds delicious! I’ll keep it mind
jesus greets me looks just like me ....
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F Me In The Brain
this knows everybody from other commets Posts: 31,546
Bomb. Both of those. Love the okonomiyaki and those Brussels. Could eat the whole bag myself....and be gassy for days.
The love he receives is the love that is saved
0
crookedcross
Right Near Da Beach, Boiii Posts: 1,512
Looks great! It is missing the dancing bonito flakes. But okonomiyaki can be done anyway you like it.
Jose, it is a flour based batter with a few other Japanese ingredients and most people use a pre-made mix. The filling is cabbage and traditionally pork belly and squid. But it can be made with just about anything as long as you have the okonomi sauce and kewpie mayo. We have it at least once every two weeks and usually keep a few in the freezer for a quick snack.
Thanks! I usually do pork fu instead of bonito, but did not have any.
Jose, as GR mentioned, you can put anything you want in them. The smaller ones have leftover yakisoba in 'em. Big one has bacon and mozzarella.
Looks great! It is missing the dancing bonito flakes. But okonomiyaki can be done anyway you like it.
Jose, it is a flour based batter with a few other Japanese ingredients and most people use a pre-made mix. The filling is cabbage and traditionally pork belly and squid. But it can be made with just about anything as long as you have the okonomi sauce and kewpie mayo. We have it at least once every two weeks and usually keep a few in the freezer for a quick snack.
Thanks! I usually do pork fu instead of bonito, but did not have any.
Jose, as GR mentioned, you can put anything you want in them. The smaller ones have leftover yakisoba in 'em. Big one has bacon and mozzarella.
It’s one of my favorite dishes. I didn’t make it. Lomo Saltado. If anyone is ever in Brooklyn , the place is Surfish. Incredible Peruvian inspired dishes and incredible ceviche.
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Tough life
Whole red snapper is definitely one of my favorite dishes.
Looks delicious.
Sliced up beautifully.
Was going to cook rice in that broth but ran out of inspiration. Plus that potato is good starch.
Anyone do osso bucco (sp?) in a Dutch oven? Butcher had some and it looked great. Thinking, season, brown and slow cook with beer? One trick pony lately.
Yes. Osso bucco, oxtails, short ribs on the bone, and lamb shanks are great for braising in the dutch oven. Red wine is what I use for osso buco as it is an Italian dish but there are no limits in cooking! I usually look up a few recipes and tweak them to my liking. I do not do it enough, because as most of you know, I have a Japanese kitchen. There is no beef broth, herbs or tomato paste in our pantry. Plenty of dried squid and crab flavored potato chips though
Mostly. A ton of salt from soy sauce and miso, carbs from the rice, and a fried dish at least once a week. I am a lucky man though.
Slow cooker for 8 hours.
Till there aint nothing left worth taking away from me.....
Looks great! It is missing the dancing bonito flakes. But okonomiyaki can be done anyway you like it.
Jose, it is a flour based batter with a few other Japanese ingredients and most people use a pre-made mix. The filling is cabbage and traditionally pork belly and squid. But it can be made with just about anything as long as you have the okonomi sauce and kewpie mayo. We have it at least once every two weeks and usually keep a few in the freezer for a quick snack.
Jose, as GR mentioned, you can put anything you want in them. The smaller ones have leftover yakisoba in 'em. Big one has bacon and mozzarella.
Till there aint nothing left worth taking away from me.....