FOOD

Re: FOOD

Postby hweight » Mon Jan 04, 2010 1:28 am

beef tenderloin with port-stilton sauce (butter, milk, stilton cheese, pepper, tawny port).

FUCK yes.
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Re: FOOD

Postby pmahnn » Mon Jan 04, 2010 6:47 am

Speaking of cheese...I want this but no one sells it around here during the winter months. Only available from a cheese vendor at the local farmer's market. Nom nom nom.
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Re: FOOD

Postby slim » Mon Jan 04, 2010 5:24 pm

I love pozole.

Cant see the pork shoulder though. oh well.

Any pics of dumpling feast?
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Re: FOOD

Postby joy » Mon Jan 04, 2010 5:38 pm

that's cause I went veg/lazy with it since I didn't have any pork in teh fridge. I'm adding more stuff to it next time though, meat or no. and we didn't get pics of the dumpling feast.
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Re: FOOD

Postby malachi » Mon Jan 04, 2010 6:11 pm

Wash and then pat dry 5lb trimmed pork belly (save trimmings)
Salt all sides of pork belly
Put pork belly (skin side up) in heavy roasting pan (uncovered) in 500f oven
Roast until top of pork belly is almost charring
Remove pork belly from oven and reduce heat to 225f
Add reserved trimmings, bay leaf, whole garlic cloves and black peppercorns to pan
Turn pork belly over in pan and cover pan
Put pork belly back in oven
Cook (rotating pork belly every 20m) for 1.5 hrs
Remove pan from oven and pork belly from pan
Strain rendered pork fat, let cool and then refrigerate
Refrigerate pork belly over night
While cold, cut pork belly into 6 pieces
Heat pork fat in heavy cast iron skillet over medium flame
Add pork belly pieces (skin side up) into skillet
Cook 5 minutes then turn over and cook 5 more minutes
Turn again and finish on high flame
Serve with egg salad on thick sliced toast, pickled onions and harissa
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Re: FOOD

Postby slim » Mon Jan 04, 2010 6:54 pm

Its funny to me how pork belly is popping up on menus everywhere. Its the new Foie Gras. Will try that recipe.

Beets and brussel sprouts are making a big comeback too. All goes in waves.
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Re: FOOD

Postby pmahnn » Mon Jan 04, 2010 6:56 pm

joy wrote:that's cause I went veg/lazy with it since I didn't have any pork in teh fridge.
What would your recipe be if you didn't go the veg/lazy route?
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Re: FOOD

Postby Lox » Mon Jan 04, 2010 6:57 pm

Did brussel sprouts and a chicken alfredo pasta last night. Easy and delicious.
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Re: FOOD

Postby joy » Mon Jan 04, 2010 7:06 pm

pmahnn wrote:What would your recipe be if you didn't go the veg/lazy route?

don't have one, this batch was the first stab at posole. slim should be able to help you on that, but I believe the basics are to cube and brown some fatty pork roast with an onion, some garlic, and spices, then add your dried (soaked) hominy and simmer until it is tender and kind of "blooms," then stir in red chile sauce to taste. Next time I'm thinking of maybe using the hominy as a sub for meat in my chili verde.
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Re: FOOD

Postby Lox » Mon Jan 04, 2010 9:14 pm

lulzzzzzzz
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Re: FOOD

Postby slim » Mon Jan 04, 2010 9:18 pm

I love posole.

There is a little hole in the wall mexican restaurant near me named Mi Barrio. Most Saturday mornings they serve posole and menudo as specials. The matriarch of the family comes in this one day of the week and is in charge of the stews. Im not big on a huge bowl of tripe, but the posole is deliciously spicy with a salty seasoned red broth, and has huge chunks of tender pork shoulder and loads of hominy. Sometimes when you give your bowl a little stir an entire head of garlic will float to the surface and smile at you. The huge bowl of stew comes with a variety of garnishes: mexican oregano, dried chile, chopped white onion, chopped cilantro, lime wedges, a pickled cactus salsa, and warm tortillas. The bowl is huge and I never finish. Sometimes they have a busy morning and will sell out early, and sometimes granny will feel a bit lazy and neglect to even show up at all. After I missed out a few times the daughter Lisa took pity on me and wrote my phone number down, so now most Saturday mornings I get a posole call around eleven to assure me that the stew is hot and ready to go.

So you see I have no need to cook posole for myself. I have an authentic outlet for my cravings. But even so here is a recipe I would try if I were to try one:

For chile paste to be made the day before:
-15 dried Anaheim peppers no seeds
-15 dried chili negro (chicala) no seeds
soak overnight (ten hours) drain and process in cuisinart til smooth paste.

For Posole:
-2 Tablespoon Olive Oil
-2 Cups chopped white onion
-1 Cup red or yellow bell pepper
-3 Tablespoon chopped garlic (or more... heh) notice its not pressed or minced.
-1 Teaspoon Mexican oregano
-1 Teaspoon cumin
-4 Cups hominy
-6 Cups chicken stock
-1/2 Cup chopped seeded fresh anaheim peppers or canned green chile
-1/4 Cup chopped seeded fresh jalapenos (or more. or with seeds... heh)
-1 Cup fresh orange juice
-5 Tablespoon fresh lemon juice
-2 Teaspoon salt (obviously to taste)
-2 or 3 Lbs pork shoulder

Cut the pork into 2 inch cubes and brown off in a heavy pan and reserve on the side.
Cast Iron pot. Heat oil (or use the fat left over from the pork browning which I would prefer to do). Add and soften onions til translucent 5 mins or so. Add bell pepper, garlic, cumin and oregano stir til bell peppers are soft 3 mins or so. Add pork, hominy and chicken stock (which I make fresh dont use the shitty canned stuff get the expensive stock its worth it) bring to boil. Add 2/3 cup of the chili paste made the day before (or more this is to taste i like more) and the fresh peppers. Simmer partially covered over low heat for 30 mins or until pork is tender. Just before serving stir in the fresh juices and salt to taste. Serve with onion and cilantro and avocado etc.

This recipe should serve 8 people. Maybe ten.

Joy do you want a recipe for a shrimp and blue crab gumbo (with andouille and thickened with okra... no gumbo file) or a chicken and sausage gumbo (thickened with roux and with gumbo file powder)? We generally do a shrimp and crab because we love seafood and I dont mind slimy okra a bit.
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Re: FOOD

Postby slim » Mon Jan 04, 2010 9:32 pm

niceporch wrote:correct me if i'm wrong, but isn't okra supposed to be cooked until it's not slimy?


I mean it depends. I dont like fried okra if its still soft and slimy in the middle. But in gumbo the sliced okra falls apart and thickens the soup. The soup itself is a little slimy even though the okra is unrecognizable. I don't believe there to be a way to avoid this quality in a soup but i could be wrong.
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Re: FOOD

Postby Lox » Mon Jan 04, 2010 9:38 pm

Slimy okra is the best.
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Re: FOOD

Postby joy » Mon Jan 04, 2010 11:09 pm

slim wrote:Joy do you want a recipe for a shrimp and blue crab gumbo (with andouille and thickened with okra... no gumbo file) or a chicken and sausage gumbo (thickened with roux and with gumbo file powder)? We generally do a shrimp and crab because we love seafood and I dont mind slimy okra a bit.


yes please! I'll take both, but seafood will probably be the first to get made since I have crab stock in teh freezer.
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Re: FOOD

Postby slim » Mon Jan 04, 2010 11:37 pm

This is the recipe. I usually buy live blue crabs and split them for the flavor but then rarely eat them in the finished product. I add lump crab meat right at serving (no need to cook) and it doesnt fall apart and disappear. If you are feeling rich buy some snow or king legs and add them too heh. This recipe calls for only 1 teaspoon of cayenne, and this assumes your cayenne is VERY hot. Most isn't and so Im tripling the cayenne and adding dashes of hot sauce on top of that to get it where I like it. If you like using your homemade stock like I do go for it but don't substitute 2.5 quarts of seafood stock for 2.5 quarts of water especially if your stock is strong and or salty it will overpower the dish. Using frozen okra in lieu of fresh wont ruin the gumbo and neither will using canned plum tomatoes in a pinch.

Shrimp and Crab Gumbo:

The basic New Orleans seafood gumbo. Gumbo crabs are the hard shell crabs
we use for cooking; any hard shell crab available in your area can be used. Whether
you eat the cooked crab served in the gumbo is a matter of taste-some of us do
and some of us don't. A delightful and slightly extravagant variation is to use lump
crabmeat in addition to or as a substitute for hard shell crabs. We like chopped
smoked sausage in this gumbo because it adds a fine, smoky flavor. Reselve half
of the shrimp, and if you use it, half the lump crabmeat, then add them just a few
minutes before the end of cooking time. This way your gumbo will have both the
cooked-in taste of shrimp and also some good firm shrimp for eating. Be sure to have
everything else ready before you start the roux because you can't do all that chopping
and tend the roux at the same time.

THE GUMBO BASE
2 c. chopped onion
2 Creole (Polish, French garlic, Andouille) smoked sausage chopped fine
3/4 c. chopped green pepper
1/3 c. thinly sliced green shallot (scallion)
2 lb. whole fresh shrimp, peeled and tops deveined
2 Tbs. finely minced fresh parsley
1 lb. gumbo crabs, broken in half
2 Tbs. finely minced garlic
2 lb. fresh okra, stems and tips removed, sliced 3/8 inch thick
1 1/2 c. coarsely chopped Creole tomatoes (beefsteak, Jersey)

THE ROUX
3/4 cup vegetable oil
3/4 cup flour

THE LIQUlD AND THE SEASONINGS
2 1/2 qt. cold water
1 tsp. cayenne
3 whole bay leaves, crushed
4 tsp. fresh lemon juice
2 tsp. dried thyme
10 whole allspice
5 tsp. salt
1/2 tsp. mace
1 1/4 tsp. freshly ground black pepper
8 whole cloves

After you have assembled the ingredients for the gumbo base, heat the oil in a heavy 7- to 8-quart pot or kettle over medium heat. Make the roux by gradually adding the flour to the oil, stirring constantly. Cook over low heat, always stirring, until a medium brown roux is formed. (This will take from 20 to 30 minutes. The roux should be the color of pecan shells or hazelnuts.) Immediately add the onion, green pepper, shallot tops, parsley, and garlic. Continue cooking for about 10 minutes longer, stirring constantly; the chopped vegetables should be lightly browned at this point. Add the chopped tomatoes and smoked sausage and mix thoroughly. Add 2 quarts of the cold water, 1 pound of the raw shrimp, the crabs, the okra, and the seasonings. Raise the heat slightly and bring the mixture to a boil, then lower the heat and simmer for 1 hour. Stir from time to time and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. At the end of the hour, still keeping the gumbo at a simmer, add the remaining 1/2 quart water and stir. move the pot from the heat and let stand at room temperature.

Before serving, bring the gumbo to a boil and add the remaining pound of shrimp. Simmer just until the shrimp turn pink, about 10 to 12 minutes. Stir thor­ oughly, tum off the heat, and cover the pot. Let it sit, covered, for about 15 minutes before serving. Serve by ladling the gumbo over mounds of boiled rice in gumbo bowls or deep soup bowls.
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Re: FOOD

Postby pmahnn » Mon Jan 04, 2010 11:56 pm

A local hole in the wall mexican restaurant is to be cherished. There is a place next to me that has delicious food. I just opened their menu to investigate their stew/soup offerings; Sabado Y domingo, Menudo*Tripe soup. I shall give this a try, I suppose.

Quite happy I topped this here thread last night.
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Re: FOOD

Postby Lox » Mon Jan 04, 2010 11:56 pm

Sounds like something from River Road Recipies, of which I have two volumes and haven't cooked a damn thing out of since I left Texas.

Dab on myself.
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Re: FOOD

Postby Tronic » Tue Jan 05, 2010 2:07 am

Yes, dab.

Slim your avatar is straight freeky deeky.

Also, pernil.
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Re: FOOD

Postby Lox » Tue Jan 05, 2010 11:44 am

Somehow the dove-oyster gumbo is less appealing when neither the dove nor the gumbo is fresh.
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Re: FOOD

Postby joy » Tue Jan 05, 2010 11:53 am

sweet! Thanks slim! I knew being quasi-related to you was eventually going to have an upside :P
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