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Come on in my kitchen..

Minibucker

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Joined
Jan 12, 2003
Messages
6,372
So they should merge this with the 'Who's going to try to lose a few pounds this year' thread…..
 

renderit

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Joined
Jan 19, 2009
Messages
10,951
Mississippi Pot Roast - How To (Because instructions without pictures is too hard!)
The easy guide for maroons in the kitchen.


You start with a Crock Pot.
For you from England, that's like a chaffing dish but even slower.
For you Texans -

You cayan't mayke this! You needs 'Lectricity!

Step 1) Gather your fixuns.
1 2-3 pound chuck roast (I prefer 2 pound, it takes the flavor better with the ingredient portions)
1 packet Hidden Valley Ranch Dressing
1 Packet Au Jus Gravy Mix
1 Stick Butter (1/2 cup)
10 to 12 Pepperoncini's



Step 2) Put meat in Crock Pot



Step 2) Put stick of butter on meat (for you Texans - Dinner!)


Step 3) Pour Hidden Valley from packet on meat and butter


Step 4) Pour packet of Au Jus on top


Step 5) Put 10 to 12 Pepperoncini on top


Step 6) Put top on Crock Pot



Step 7) Cook low heat for 6-10 hours or High 4-6.



Step 8) Done! We use a grease separator on the gravy and it's heavenly on mashed taters. (I eat the pepperoncini's.)




 
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Texas Blues

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Apr 13, 2008
Messages
4,641
:3zone

Welcome to the club senior!!!

Fer' some body that sez they can't cook you fo ' sho' brought the hot blue and righteous!
 

renderit

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Jan 19, 2009
Messages
10,951
The sad thing is it's a recipe that is so easy I can remember it. It also requires zero hands on, so I am fully qualified to do it. I gotta learn how to cook. I don't even barbeque.
 

Texas Blues

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Apr 13, 2008
Messages
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For the longest time I coveted a Big Green Egg like DB has but eventually had an epiphany.

A flat top grill is what I really wanted.

Lane snapper crusted with ancho chile/cayenne/lemon zest.





crappy pic.

But hey its a new camera I stole from mrs. blues.



Bigass flour tore tillah', with melty schmelty pepper jack, black beans, schredded cabbage, cayenne hot sauce, sour cream, and the pheesh.

Like a bigass sex cigar.

Only you EAT IT!



Holy crap that 'thang was huge.

I feel like I'm havin' a baby.
 

Triburst

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Joined
Feb 12, 2006
Messages
4,353
Wow -- Chili, Gumbo Stock, Pot Roast, and now Fish Tacos! That is some great looking stuff! :salude
 

john5

Les Paul Froum Member
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Mar 8, 2015
Messages
14
Here's a soup I started making a few years ago. My girlfriend insists that there be a pot of it in the fridge at all times, and after I took it to deer camp the first time, the cabin owner said I am only welcome back each season if I have the soup. lol.
Tortellini Soup
You need:

2 quarts chicken stock. Don't use broth. Get decent stock
1 box frozen chopped spinach
1-1 1/2 pounds sausage. use your favorite, although hot italian makes it especially good
1 chopped onion
a couple chopped carrots. I've been using a half bag of chopped matchstick carrots cuz I'm lazy
big can of diced tomatoes. Seasoned ones are fine.
1 bag of frozen cheese tortellini
season to taste. I usually use salt, pepper, a dash of old bay, and ground ginger in it

brown sausage, crumble, and dump in a pan. Drain fat if you like. I don't
put stock in large soup kettle/pan
add everything but tortellini, and simmer an hour on low heat, longer if you like. I usually do.
about fifteen to twenty minutes before you are ready to eat, add the tortellinis.

Ladle in to a bowl, and put a heaping spoonful or two of grated parmesan cheese on top. Grab a handful of napkins, and enjoy.
 

PatentAppliedFor

New member
Joined
Nov 12, 2001
Messages
11,741
Old school etouffee tonite, "the "trinity", the "pope", lotsa crawfish & some other good stuff rolling around in the roux!

with some Brunello from my fav Sonoma vineyard =)

1507559_10203906076000677_8846001092059585713_n.jpg


11052527_10203906008638993_3445906697941426180_n.jpg
 

DoubleBoogie

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Joined
Jun 6, 2004
Messages
4,800
Old school etouffee tonite, "the "trinity", the "pope", lotsa crawfish & some other good stuff rolling around in the roux!

with some Brunello from my fav Sonoma vineyard =)

1507559_10203906076000677_8846001092059585713_n.jpg


11052527_10203906008638993_3445906697941426180_n.jpg

Kick butt as usual PAF! :dude::salude. Gotta post my fancy shamanzy Mexican dish tonight?
 

DoubleBoogie

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Jun 6, 2004
Messages
4,800
Decided to get all artsy fartsy with some Mexican tonight. Here is some margarita marinated seared duck breasts getting happy...



And here is where it gets artsy...three different sauces to mimick the Mexican flag. Tomatillo, rosted poblano, jalapeño, onion, garlic, cilantro, salt sour cream, and seafood stock puréed and simmered down on the left. The center is melted white Mexican cheese. The right side is a ranchero sauce kicked up with horseradish... There was a method to my madness...



And the finished dish.. Mesquite grilled marinated Royal Red shrimp over the green sauce, the sliced seared duck with pickled red onions in the center, and jalapeño and corn meal crusted fried oysters on the right drizzled with wasabi cream and with some cotija cheese and green onions and cilantro for garnish.



A pretty cool and colorful dish! 😄🍷
 

Texas Blues

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Apr 13, 2008
Messages
4,641
Have mercy DB!!!

Duck is my favorite meat of any kind. I even have 3 tubs of duckfat in my fridge right now.

The sear looks awesome on those breasts.

And the fried oysters.....

Jesus help me...I'm swooning like a school girl.

That's American Sushi right there!

Good Lord!


When I saw your post I was expecting to see a crawfish boil.

Which I have to admit, I don't care for.

Right now in Big D, they are going for $3.49 a pound and are small.

But the season is 'posed to be a goodern' with heaps of biggun's and priced no higher than $2.99 a pound.

Right now you can't find a crawfish in N. Texas.
 

DoubleBoogie

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Jun 6, 2004
Messages
4,800
Have mercy DB!!!

Duck is my favorite meat of any kind. I even have 3 tubs of duckfat in my fridge right now.

The sear looks awesome on those breasts.

And the fried oysters.....

Jesus help me...I'm swooning like a school girl.

That's American Sushi right there!

Good Lord!


When I saw your post I was expecting to see a crawfish boil.

Which I have to admit, I don't care for.

Right now in Big D, they are going for $3.49 a pound and are small.

But the season is 'posed to be a goodern' with heaps of biggun's and priced no higher than $2.99 a pound.

Right now you can't find a crawfish in N. Texas.

Your pics have got me really wanting a flat top griddle to go along with the rest of my cooking toys! I bet it would be killer for searing a duck breast. We eat duck fairly often. To me, its just flat out awesome and a great change of pace compared to the regular grilled items you get. Easy and simple too! Funny you mention crawfish. Where I got the Royal Red shrimp also had some of the first mudbugs of the season. I love going there because they always have one or two of them wandering around in the iced down section where they keep the fresh oysters! :salude On a side note, I am thinking about getting something in the way of a food truck and setting up a business when I retire and sell my services and menu items for people that want to have dinner parties but don't want the hassle of cooking or dealing with Bubba and Skeeter's catering service. I am pretty sure I could pull this off and make it successful enough to make a few bucks during the weekends while doing what I really enjoy doing. Sort of a restaurant thingy without the brick and mortar costs or the need to hire undependable staff. The food truck would have the items I really need to cook properly instead of dealing with a small electric range in somebody's house.
 
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j45

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Joined
Jun 14, 2002
Messages
9,081
Just wanted to say this is one of the best threads on the forum. It has inspired me to get out the pots and pans and try my own hand and some of these dishes. Not ready to submit them here but by all means...PLEASE keep this one going!! Thanks especially to DB and TB for the amazing food and images.
 

DoubleBoogie

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Joined
Jun 6, 2004
Messages
4,800
Just wanted to say this is one of the best threads on the forum. It has inspired me to get out the pots and pans and try my own hand and some of these dishes. Not ready to submit them here but by all means...PLEASE keep this one going!! Thanks especially to DB and TB for the amazing food and images.

My pleasure Kerry! :salude Did you ever try that peach upside down cake recipe I sent you?
 

DoubleBoogie

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Joined
Jun 6, 2004
Messages
4,800
Have mercy DB!!!

Duck is my favorite meat of any kind. I even have 3 tubs of duckfat in my fridge right now.

.

This reminds me and I don't think I posted it here, but I did a duck and smoked wild mushroom gumbo once that was so good it made my socks roll up and down. I need to resurrect that and do it again! :dude::salude
 

abalonevintage

Active member
Joined
Dec 31, 2002
Messages
3,186
Just wanted to say this is one of the best threads on the forum. It has inspired me to get out the pots and pans and try my own hand and some of these dishes. Not ready to submit them here but by all means...PLEASE keep this one going!! Thanks especially to DB and TB for the amazing food and images.

+1 :salude
 

j45

Active member
Joined
Jun 14, 2002
Messages
9,081
My pleasure Kerry! :salude Did you ever try that peach upside down cake recipe I sent you?

You know what DB, thought you must have forgotten... I never received...not sure why.... I'll send an email address again if you still have the recipe... and I WILL try it!! If it's too far gone, please don't go to any special trouble. Thanks again!!
 

DoubleBoogie

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Jun 6, 2004
Messages
4,800
You know what DB, thought you must have forgotten... I never received...not sure why.... I'll send an email address again if you still have the recipe... and I WILL try it!! If it's too far gone, please don't go to any special trouble. Thanks again!!

I got your e-mail and will send it to you this evening. Not sure why you didn't get it earlier. Perhaps it got caught in a spam filter???
 

DoubleBoogie

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Joined
Jun 6, 2004
Messages
4,800
Old school etouffee tonite, "the "trinity", the "pope", lotsa crawfish & some other good stuff rolling around in the roux!

with some Brunello from my fav Sonoma vineyard =)

1507559_10203906076000677_8846001092059585713_n.jpg


11052527_10203906008638993_3445906697941426180_n.jpg

I will always think of you Eric every time I go Salmon fishing and will toast you in fond remembrance when I hit the water. RIP my friend. We will sorely miss you.
 
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