this is really catching my eye. You made it twice in a week so it has to be extra yummy. Any expert tips?
Just make sure you continuously stir the roux cause cause it’ll burn fast once it hits that peanut butterish color and stir frequently after you drop the chopped onions, celery and bell pepper in cause it still scorch fairly easy before you add the meat or seafood in. You will get some I the roux sticking to the bottom of the pot, but it deglazes really easy when you add the broth once the meat is cooked through.after that it’s easy.
No problem! Oh I’ve also started using a whisk to stir the flour and oil together before tuning the heat on and through getting it to brown. Seems it helps prevent lumping a bit better than just using a spoon for me. Once I add the veggies I switch to using a spoon.
What happens when I say I’m making soup… All I need is a big enough pot… and 8 hours of time. Pork Pozule.
Sadly no amigo. it was made in the oven underneath, removed all the racks and she sits nicely over the element though.
Awesome! I’ve got an ancient looking cast iron legged dutch oven I was given by my wife’s Mawmaw. I need to find a lid for it and put it to use. Never thought about using it in the oven.
we had a dedicated cast iron thread somewhere…maybe in Expats AO, I’d like to see it. Maybe lay a tape measure across it and we could hit the antique shops and find you a lid.
Tomato Bisque & Grilled Cheese by Kylemeister posted Nov 18, 2022 at 12:18 PM Tomato bisque & sourdough grilled cheese using Havarti. Used about 1½ pounds of fresh tomatoes, blanched them to remove the skin, then shocked in an ice bath. Let them sit for 10 minutes or so and then peel, core, and dice. Add some really finely minced onions or shallots to a sauce pan, cook until clear and then add a clove or three of minced garlic. Once you smell the garlic, add the tomatoes and a little chicken stock. Cook until it's all happy, then hit it with the stick blender and add the heavy cream. Topped with chives & freshly grated Parmesan cheese. Havarti gets nice and stringy when it melts, so butter that sourdough and place it in the cast iron on medium low. Add the cheese and check until it gets as toasty as you like. Add the other slice, flip it, and grill some more. A little apple butter on a grilled cheese is fabulous.
Giant Meatballs ground beef / pork , 3 finely diced onions, 10 bulbs Garlic, smashed and diced, cumin, coriander, fresh rosemary , chili flakes , thyme, oregano, salt, pepper, bread crumbs grilled over lump charcoal with mesquite chunks. Very strong bite you back flavour! edit: yes I forgot eggs to bind)
Breakfast Free range farm eggs from mealworm, cricket, grain fed chickens, sourdough bread with local salted butter, couple of last nights broken up meatballs and onions.
I wanted to make the Creole Chicken Stew but “chickened” out so I made another type of stew. The Creole one will be next! I’m trying to nurse my GF back into health today. She’s on strict orders: rest, water, vitamins, and soup… BECKER CHICKEN SOUP Went back and forth between the Knulujulu and my chefs knife Chicken thighs cut into 1" cubes, Salted, floured, and then browned. Tuesday flour to build a fond which will be deglazed shortly. Cleaned out the fridge and threw in bok choy into the mix. Carrots, Small potatoes peeled and left whole, celery, onions, garlic, and Bragg's 24 herb mix. Simmering... percolating and mingling going on... Al The ingredients getting to know each other tasted like Campbells Chunky Chicken Soup but 10x as yummy I put in a scoop of jasmine rice in with the stew and it was spectacular
Anyone started thanksgiving prep yet? I have a Turkey thawing in the fridge and and plan on brining it in a few days and then cook it in a bag whats everyone else’s plan?
I'll inject as much salted butter as I can get to stay inside tonight then a classic roast on Thursday.
Didn’t think to grab a photo. Today my employer provided us with huge boiled shrimp, chargrilled oysters, raw oysters on half shell, and all the fixings. Oh, and desserts as well lol
