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FDNYIrish1

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Had to call an audible being laid up with the flu but putting together a nice rigatoni al forno with some prosciutto bread and twisty Italian. Merry Christmas lads.
 
Irish#1

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Made my Jambalaya Friday before the game. Hadn’t made it in a few years but it was excellent. Made enough to enjoy it for a couple of days.

Decided not to go all out this year for Christmas dinner. Grabbed a Honeybaked ham. Holy moly, $111 for a ham to server 15! Never again.
 
ACamp1900

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I almost put this in the Moore thread but remembered we have this one: I made absolute fire Ahi ceviche and aguachiles yesterday,... my wife straight up said she doesn't think she can eat either at a restaurant moving forward knowing I can make what I made at home.
 
GrangerIrish24

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ACamp1900 said:
I almost put this in the Moore thread but remembered we have this one: I made absolute fire Ahi ceviche and aguachiles yesterday,... my wife straight up said she doesn't think she can eat either at a restaurant moving forward knowing I can make what I made at home.
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when "we have ceviche at home" is a positive
 
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CousinEddy

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On vacation with a dude that’s from Colombia and man is a mean cook. He made picanha with chorizo and plantains last night and I gotta say, picanha is under appreciated in US (at least in my area)
 
zelezo vlk

zelezo vlk

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CousinEddy said:
On vacation with a dude that’s from Colombia and man is a mean cook. He made picanha with chorizo and plantains last night and I gotta say, picanha is under appreciated in US (at least in my area)
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It's been growing in popularity to the point where unfortunately I think it gets the oxtail and skirt steak treatment and becomes expensive. But right now at HEB you can still get a Prime Grade picanha/rump cap for about $10/lb
 
NOLAIrish

NOLAIrish

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Irish2155 said:
Anyone have a good jambalaya recipe? I like it thicker like Yats. Please and thank you.

Yats | cajun. creole. crazy.

Affordable and delicious cajun/creole dishes served in a laid-back atmosphere across the midwest.
yatscajuncreole.com yatscajuncreole.com
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I’ve never had Yats, but I can give you mine.

2-3# Chicken Thighs, bone in, skin removed
1-2# Tasso or Smoked Pork Neck Bones or Smoked Ham Hocks (Tasso is best but not always available, smoked neck bones are great, just try to find meaty ones)
1# andouille sausage (other smoked pork sausage would work in a pinch)
6C good chicken stock
3C basmati rice, rinsed and drained until water runs clear
2 large or 3 medium yellow onions, small dice
6 cloves garlic, minced/pressed (don’t use pre-minced; sub about 1-1 1/2 T garlic powder at time you add other spices instead)
2 green bell peppers, small dice
6 celery ribs, small dice
8 green onions, 1/4” slices
1t black pepper
1/2t cayenne pepper
1T salt
1T paprika
1/2t dried thyme
3T neutral oil

In a Dutch oven, heat oil and brown andouille, followed by chicken thighs. Save about 2T of oil/drippings, pour off the rest.
In reserved oil, brown onions, bell peppers, and celery on low-medium heat.
As soon as onions turn golden, make a well in the middle and add garlic. Sauté for 1 min.
Add stock, tasso/neck bones/hocks, chicken, and all spices.
Bring to a boil, reduce heat and simmer, covered, until chicken is cooked through.
Remove chicken and neck bones/hocks. Add rice, andouille, and green onions. Simmer covered for about 15 minutes.
While simmering, debone and shred chicken and pork (if using hocks, you probably will want to discard the skin/fat, but that’s down to preference).
Remove lid, add chicken and pork. Fluff rice and cook out any remaining liquid with lid removed until you reach the desired texture.

You can also turn this into a “red” (Creole) jambalaya by browning 2T of tomato paste right before you add the garlic and then adding a 28 oz can of whole peeled tomatoes along with the stock (I would slightly reduce the amount of stock if you add the tomato juice at that step; about 1/2 C less stock). I would turn up the spices a bit for a red jambalaya. Maybe an extra 1/2T of everything but the salt.
 
ulukinatme

ulukinatme

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Irish2155 said:
Anyone have a good jambalaya recipe? I like it thicker like Yats. Please and thank you.

Yats | cajun. creole. crazy.

Affordable and delicious cajun/creole dishes served in a laid-back atmosphere across the midwest.
yatscajuncreole.com yatscajuncreole.com
Click to expand...

Love a good jambalaya. My wife makes a pretty good gumbo, but she leaves he shrimp out cause one of my kids can't eat them. Still pretty damn good.
 
ACamp1900

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If I had to live off one meal for the rest of my life red beans and rice would be the only non Mexican dish that’d make the consideration list. My red beans are legit btw. Ham hock, smoked turkey and sausage,… I think I might have shared a recipe over the years. But have adjusted it in the last few years
 
ACamp1900

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On Jambalaya, many have told me mine is the best they’ve had ( though we are talking LA So Calers or Texans, not legit NOLAanders) ,… it’s not unlike most legit recipes like NOLAs above tho I add a bit of slap or TC’s seasoning, aside from that mine isn’t much different but I rarely can find good Tasso so I usually go ham hock… aside from that my secret is when boiling the rice,… half a bottle of green tobasco,… yup, like half the damn bottle added to the chicken broth.
 
Bishop2b5

Bishop2b5

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ACamp1900 said:
In NOLA for the week and I’ll tell you,… I’m swimming in red beans and rice and catfish. In heaven
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Red beans & rice with catfish would be on my short list for last meal if I was facing the gas chamber.
 
NOLAIrish

NOLAIrish

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ACamp1900 said:
In NOLA for the week and I’ll tell you,… I’m swimming in red beans and rice and catfish. In heaven
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Hah, if you haven't had your fill yet, Liuzza's By the Track and Mandina's both have terrific red beans on Mondays (one does it with paneed chicken, the other with a veal cutlet). They're both out of downtown a bit. Buffa's on Esplanade is a great hole-in-the-wall option closer to the Quarter. Usually has good live music, too.

I'd also throw out a plug for white beans. Local restaurants make them very similarly to red beans, but they're a little more delicate in flavor and creamier in texture.
 
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Punky

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NOLAIrish said:
Hah, if you haven't had your fill yet, Liuzza's By the Track and Mandina's both have terrific red beans on Mondays (one does it with paneed chicken, the other with a veal cutlet). They're both out of downtown a bit. Buffa's on Esplanade is a great hole-in-the-wall option closer to the Quarter. Usually has good live music, too.

I'd also throw out a plug for white beans. Local restaurants make them very similarly to red beans, but they're a little more delicate in flavor and creamier in texture.
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This is the way.
 
GrangerIrish24

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Halfed some brussel sprouts and charred them in some bacon grease. Topped with chopped up bacon, shredded Parmesan cheese, and a drizzle of hot honey. Chefs kiss.
 
ACamp1900

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zelezo vlk said:
Let’s hear it
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So I mixed Mustards and Turnips,… 2 each. De burned and diced up

Olive oil
Diced onion about one medium diced up small
Chipotle adobo from a can about a tablespoon
Four strips of salt pork
Four minced garlics cloves
3 cups of chicken stock
One smoked turkey leg
Crystal hot sauce
Slash of vinegar

Fry up the salt pork in the oil,… remove and stir fry the onion and peppers in the oil… add everything else (except the hot sauce and vinegar) take the salt pork, dice it up and add that too… Simmer,… when the turkey leg is tapping out fish that bitch out and rough cut it up to and reincorporate,… then add your splashes of crystal to your liking and a spoon or so of vinegar,… let it all cook down for a bit and enjoy. Best greens I’ve ever had
 
ulukinatme

ulukinatme

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ACamp1900 said:
I’ve mastered greens,… just wanted to share. MASTERED
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