The Food Thread

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  • CROJAM95
    CROJAM95 Posts: 10,802
    Monday Holiday … some eggs Benedict with cannoli stuffed french toast …. Amazing 
  • josevolution
    josevolution Posts: 31,564
    Loujoe said:
    josevolution said:
    I made Papas rellenas or stuffed potatoes basically you have to make mashed potatoes to make the shells that you stuff with just about anything! These I made something like a taco mix with ground meat hard boiled eggs & olives it’s a Chilean recipe, my 1st time making but they are delicious! 
    So, you mold the mashed potatoes around the filling and bake them? Intrigued.
    Yes but once molded you have to roll in flour and dip in egg and fry them till golden brown! 
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 11,699
    CROJAM95 said:
    Monday Holiday … some eggs Benedict with cannoli stuffed french toast …. Amazing 
    Giddy up!
  • josevolution
    josevolution Posts: 31,564
    Made this today perfect for a cold winters day 
    https://www.chileanfoodandgarden.com/chilean-charquican/
    jesus greets me looks just like me ....
  • Loujoe
    Loujoe Posts: 11,699
    Wow. Another cool one. Looks pretty easy to from the link.

     I'm hitting my favorite small Mexican food store. Was thinking of doing a stew again. My oxtail stew was great. Butcher said in his country they make stew with these ribs they had. Might just do a hunk of pork. Great for the week. Also feeling pretty lazy so might not make a darn thing. I love cooking, but need to be inspired. Might just get the whatever meat today, season and cook tomorrow.  Time and salt is meats best friend.  Maybe a splash of vinigar or lemon?
    End of train of thought

    Nice work Jose! Such a world of recipes to explore. Thx for always sharing.
  • Cliffy6745
    Cliffy6745 Posts: 34,024
    Some great stuff in here. All looks awesome 
  • Loujoe
    Loujoe Posts: 11,699
    ^^^Sure does!

    So I picked up a boneless 'pork meat' lots of fat no bone and 1 beef rib cut in 3rds.
    For the first time trying a bourbon marinade.
    1/4 cup:
    Oil, soy sauce ,bourbon, brown sugar
    Generous amount of fresh ground pepper
    4 chipolte peppers
    4 cloves garlic 

    Waiting in a bag in fridge til tomorrow.

    Pretty excited about these flavors.

    I want to be careful not to burn it. I plan to use a Dutch oven.

    Maybe I should not sear first because of the sugar? I do like a nice crust.

    Open to advice
  • Loujoe
    Loujoe Posts: 11,699
    edited February 19
    Perhaps a reverse sear I've seen some of you do?
    Edit: looked into it. Pat meat dry, sear/cook. Simmer marinade and add to meat as glaze. Likely simmer and pour over meat while cooking.
    Post edited by Loujoe on
  • Loujoe
    Loujoe Posts: 11,699
    all seared up. Now cook for 3 to 4 hours. Added a good splash of bourbon to deglaze the pan. Onions and yucca.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    Loujoe said:
    all seared up. Now cook for 3 to 4 hours. Added a good splash of bourbon to deglaze the pan. Onions and yucca.
    That is going to be amazing. 
  • Loujoe
    Loujoe Posts: 11,699
    Went out for a small hike and picked up some hickory branches. Now trying to finish it off with some fire and smoke. Chowed one rib down. Super fatty. But great flavor.
  • Loujoe
    Loujoe Posts: 11,699
    edited February 20
    Never cooked with bourbon before. Unusually delicious flavor. I also put a little tomato paste in there. Learned that from GG! 
    Post edited by Loujoe on
  • Get_Right
    Get_Right Posts: 14,116
    Looks great! The Dutch Oven is your friend during the winter. Keep going! 
  • Loujoe
    Loujoe Posts: 11,699
    making 'dirty' rice now in the same pot. Fun food adventure.
  • josevolution
    josevolution Posts: 31,564
    Loujoe said:
    making 'dirty' rice now in the same pot. Fun food adventure.
    Uhmm yummy I hope you have some bourbon left to sip on for after dinner 😀
    jesus greets me looks just like me ....
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069

    About to start making a vegetarian coconut curry. Lots of prep work chopping to do. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069

    I know that it is nothing amazing to look at but it tastes really great. The coconut tastes really good with the heat of the curry. 
  • Loujoe
    Loujoe Posts: 11,699
    Never cooked with curry. Maybe next time. What's the broth? Shredded unsweetened coconut? 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,069
    edited February 22
    Loujoe said:
    Never cooked with curry. Maybe next time. What's the broth? Shredded unsweetened coconut? 
    The broth is made with ginger, mustard seeds, turmeric, coriander, salt, cayenne, water, and plain yogurt. The recipe calls for unsweetened coconut and a few tablespoons of sugar. So I just use sweetened coconut and omit the sugar. 

    I found this recipe in a vegetarian cookbook from the 1970s that I bought at a used bookstore in the early 90s. I used to make this all the time when I was young and broke. It was really hearty and filling. I hadn’t made it in a long time and saw the cookbook on my shelf and decided to make it again. It tastes just like I remembered. 
  • Loujoe
    Loujoe Posts: 11,699
     B)
     

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