Come on in my kitchen..

[DoubleBoogie]

Drooling big time guys! I think I may have to do dome Italian after seeing PAF's creation. :dude: I'm thinking a meatball calzone is in order. Did I ever share with you guys my bat shit crazy idea for making meatballs? It turned out absodamnfreakinlutely crazy good!! I'll post some pics for sure and spill the beans on my recipe if anyone is interested. eace2:salude

 

[Texas Blues]

Drooling big time guys! I think I may have to do dome Italian after seeing PAF's creation. :dude: I'm thinking a meatball calzone is in order. Did I ever share with you guys my bat shit crazy idea for making meatballs? It turned out absodamnfreakinlutely crazy good!! I'll post some pics for sure and spill the beans on my recipe if anyone is interested. eace2:salude

By all means post pics of your outstanding balls.

 

[tdarian]

"Boogie Balls".

 

[DoubleBoogie]

Hey now!!! Don't be pokin fun at my balls. They're epic! :rofl. Making the homemade marinara sauce today for the meatball calzones tomorrow. Will give you a partial recipe for them because I eyeball it every time I make these. It's bizzare compared with the anything you have ever seen, but they are over the top crazy good! eace2:salude

 

[Razzle]

That is obscene! What kinda thread is this?!?!

 

[DoubleBoogie]

Thawed out my balls…:rofl Will post a picture of them and a general idea of the recipe soon. eace2 Epic calzones tonight! :yah

 

[PatentAppliedFor]

Carne Adovada here, gonna get crackin here in a few =)

 

[PatentAppliedFor]

first ya gotta roast the chiles

Then soften em up in a bath of orange juice, vinegar (& some other stuff )

Braise some pork shoulder!

(sautee a ton of onions, garlic, cumin & Mexican oregano) puree, toss it all together & slowwwww roll for about 6 hours

 

[Texas Blues]

Lovin' the chile mojo there PAF!

Wish I'd thought of thatern'.

 

[DoubleBoogie]

So here is the deal with those meatballs...Was never a fan of meatballs...just didn't do too much for me. Not enough punch in the flavor department. A friend goaded me into making some and after looking around at recipes, I said screw it and decided to wing it. Here is where it gets crazy. I used all left over pre-cooked meat. Leftover medium rare grilled prime ribeye, left over smoked pulled pork, left over medium rare lamb chops that were marinated in lemon juice olive oil, garlic, and rosemary. I ground this up and mixed it up in a bowl. Added some pancetta to it that I put through the meat grinder. I then made a pesto of olive oil, garlic, onions, thyme, oregano, and basil and various spices and added that puree to the meat. I threw in an egg and some Italian bread crumbs and rolled them up. Seared them off in a pan with a little peanut oil. Incredible bold flavors and a very delicate meatball that breaks up easily as you bite into it. :salude And I flat forgot to get a picture of just the seared meatballs, but here is the calzone being assembled.



I rolled out my homemade ciabatto style dough and layered it up by adding fontina cheese followed by a little homemade marinara, fresh mozzeralla, the crumbled meatballs, lightly seared diced pancetta and thin sliced pepperoni, followed by some left over Big Green Egg grilled veggies (portobella mushrooms, onions, and bell peppers) and then finished it with some fresh ricotta cheese. Folded it over and popped it into the oven at 500 for about 15 minutes. Due to all of the beers and watching the Superbowl, I also neglected to get a picture of this bad boy right out of the oven. But here is a picture of the final product topped with marinara and fresh grated Parmigiano Reggiano. :salude

 

[DoubleBoogie]

Also have plans to visit some friends in Indianapolis this coming weekend. Always cook something for the crowd when I am up there. This year, its going to be some Cajun seafood gumbo. I have learned that the REAL key to good gumbo is not really the roux. It is the stock. So I made that this weekend so I can take it up there and make the gumbo. I always save my grilled lobster tail shells and any rinsed shrimp heads and shells when I get fresh shrimp. This batch has the heads and head fat from incredible fresh Royal Red Gulf of Mexico shrimp. There is also the trimmed skin off of some halibut that I brought back from BC and recently made into some Fish n Chips. It also adds some additional flavor to the stock. I added these to a big pot along with a stalk of celery, a quartered onion, several smashed garlic cloves, a little Cajun seasoning and salt and then fill it up with cold water. Here is what it looks like before it comes to a boil. Save those shells and make stock out it!!!



About 5 hours into the simmering, its reduced substantially and the aroma in the kitchen is freaking amazing at this point.



And about 1 - 1/2 hours more and this is what it looks like strained and ready to use as a stock for my gumbo. :dude::salude

 

[Texas Blues]

Lovin' the calzone long time DB.

But that reduction has my attention.

You're venturing into French chef skirt wearing territory.

I like it a lot.

You using file' in your gumbo?

Blue crabs too?

C'mon man spill.

Here in north Texas are heaps of Katrina/NOLA transplants and I get all the gumbo buzz

about how ever' one does it.

Some insist on real deal andouille but then buy their roux instead of making their own.

WTF?

 

[Minibucker]

Got some prime ribeye sliced super wombat thin.

Can your knife do this?

Gotta' watch my figure dontcha' know.

Nice….


If you're familiar with Korean food, you should try a Kalbi (beef rib) marinade, and leave out the cheese. :dude:

 

[DoubleBoogie]

Lovin' the calzone long time DB.

But that reduction has my attention.

You're venturing into French chef skirt wearing territory.

I like it a lot.

You using file' in your gumbo?

Blue crabs too?

C'mon man spill.

Here in north Texas are heaps of Katrina/NOLA transplants and I get all the gumbo buzz

about how ever' one does it.

Some insist on real deal andouille but then buy their roux instead of making their own.

WTF?

No file or okra in my gumbo. I sear/smoke some fresh made Andouille that I get from Louisiana and it goes in the pot along with about a pound or so of lump crab meat. I'm from the go big or go home school! Right at the end, I add about 1 1-1/2 lbs of peeled and deveined shrimp and some fresh shucked Gulf oysters. When the oyster curl, its ready. I bake the rice in the oven in a loaf pan and serve the gumbo on the rice topped with some green onions and French bread. I also have hot sauce, and file on the side for those that want it. My hot sauce of choice is Chocolate Habanero and it goes great with this. I sometimes sear up some crawfish Boudin and put a chunk on top of the gumbo just because. I make my own roux and get it to a very dark brick red stage before adding the trinity followed by minced garlic and seasonings including cayenne, black and white peppers, salt, bay leaves, and thyme. But honestly, the stock simply adds an incredible depth of flavor to this and I also make it when I am doing my smoked salmon chowder or shrimp creole. I also do a beef stock using left over grilled bone-in ribeye bones. :yah The stocks will smell up your kitchen in such away that you might get lucky with the Mrs that afternoon before your even done with the cooking! :hee

 

[DoubleBoogie]

first ya gotta roast the chiles

Then soften em up in a bath of orange juice, vinegar (& some other stuff )

Braise some pork shoulder!

(sautee a ton of onions, garlic, cumin & Mexican oregano) puree, toss it all together & slowwwww roll for about 6 hours

That looks killer PAF!!! I make a braised lamb shank with an adobo sauce that sounds very similar! Gotta try it with some pork sometime! :dude::salude

 

[renderit]

Sumbich! That all looks SOOOOO good! I will be staring down the barrel of another healthy helpin' of

QUINOA

The devils food... OK, I'll post up some pictures of me Mississippi Potroast TODAY. From now on the 3rd of February will be deemed the

*@)"|+# Quinoa Day!

 

[Texas Blues]

Quinoa is also GOD's food.

I eat a lot of it and its some of the healthiest sheeit on the planet.

I usually make a few cups at a time with sauteed garilc, onions, chiles, and olive oil as a base

and add whatever from there.

Bay shrimp, sundried toms, mushrooms, whatever ya' like.

Eat it cold with crumbled feta and diced tomato drizzled with balsamic vin.

Roll it up in tacos with shredded cabbage and super thin onions or black beans.

Its a great taco meat substitute.

 

[renderit]

Quinoa is also GOD's food.

I eat a lot of it and its some of the healthiest sheeit on the planet.

I usually make a few cups at a time with sauteed garilc, onions, chiles, and olive oil as a base

and add whatever from there.

Bay shrimp, sundried toms, mushrooms, whatever ya' like.

Eat it cold with crumbled feta and diced tomato drizzled with balsamic vin.

Roll it up in tacos with shredded cabbage and super thin onions or black beans.

Its a great taco meat substitute.

Well you got it part right! No, seriously, mixing in all the unhealthy things you listed I can make anything taste good. You do a "healthy" sauté? I mean REALLY? Fess up now... OK shrimp and toms are healthy but how do you prepare them to make the quinoa taste good? I.e. anything but filler.

 

[tdarian]

Well you got it part right! No, seriously, mixing in all the unhealthy things you listed I can make anything taste good. You do a "healthy" sauté? I mean REALLY? Fess up now... OK shrimp and toms are healthy but how do you prepare them to make the quinoa taste good? I.e. anything but filler.

Sauté with vegetable broth for starters.

 

[Texas Blues]

Well you got it part right! No, seriously, mixing in all the unhealthy things you listed I can make anything taste good. You do a "healthy" sauté? I mean REALLY? Fess up now... OK shrimp and toms are healthy but how do you prepare them to make the quinoa taste good? I.e. anything but filler.

What "unhealthy" things did I list?