Adventures with anrkst.

Discussion in 'Adventure, Hiking, Backpacking and Travel' started by anrkst6973, Jun 17, 2018.

  1. anrkst6973

    anrkst6973 Member

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    Smoking hot cast iron and goodness. I may need to up my gym time.

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    Then a washed cup of mixed rice...

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    Then a can of fire roast tomatoes and green onion. Let that go for 4-5 minutes..

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    Slowly add about 2 cups of stock..

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    And let it simmer about 15. Don't stir, just let it set and bubble away until about 90% of the liquid is absorbed..
     
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  2. anrkst6973

    anrkst6973 Member

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    Then nest in your meat (which I seared/browned 4-5 minutes per side after the oil seasoning earlier but totally did not photograph. ) spoon veg in around it, top with the lemon, Olives, and garlic (from the seasoning pic), drop a lid on and go 5-6 minutes.

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    She said it was fantastic. Win for me. :) (I moved again..guess who?) This one's going in my recipe file. Easy 1pan creation. Yall drop in..I'll getcha a plate.
     
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  3. Strigidae

    Strigidae Moderator Staff Member

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    DANG! that one looks good!!!
     
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  4. anrkst6973

    anrkst6973 Member

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    Hey guys. Here's one I've wanted to do for a long time. Tortilla Soup.
    Indulge me a little back story.
    Anytime we ask my oldest girl where she wants to eat it's "Tx-Mx". Generally I'm not impressed by the menu, lots of sameness and bland. :(
    I do like this Soup, and I've had some good versions of it.
    I decided to create my own. Here's my original recipe.

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    I started with my Tx Mx blend, then added extra black pepper, chili powder, chipotle powder, and garlic. I wanted it to "bite".

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    I made 2 kinds of stock. Chicken and Pork. I use pork in place of beef for a milder, more savory taste. In this one I added some chili pepper seeds to bring the spice level up.

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    Presto change o. Now it's a proper prep station. ;)
    PS: I never used the V8. Decided it didn't need that at the end.
     
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  5. anrkst6973

    anrkst6973 Member

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    If I start going in and out, these 2 trips hazards are going to go too. :)

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    Indoor kitchens are just not properly equipped for my brand of cooking.

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    I started with real corn tortillas, browned in the pan with the spice blend and a couple pats of real butter. You could use bagged chips but this is less salty and taste way better imho.

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    Then to brown the chicken. Any piece you like and are willing to debone is fine. On the second side I added some coarse chopped garlic...OK a LOT of garlic! :D
     
    Last edited: Sep 18, 2021 at 7:08 PM
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  6. anrkst6973

    anrkst6973 Member

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    These will get staged in starting with the onions and peppers, I added spice with each successive ingredient...

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    Low n slow until you have something like this...

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    Now add the chicken back in, (now shredded thanks to Sous Nmbr2son. )

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    Add in your stock, 1 tablespoon of Worstershire, 1 teaspoon of Lime juice, and 1 teaspoon of Tabasco. High simmer for 20-25 minutes.

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    As long as I'm the cook, there will be enough....for everyone.
     
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  7. anrkst6973

    anrkst6973 Member

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    Evenin Fellas...let's do something fun, whatta ya say?
    How bout something way far out of my usual crawlabout range?
    Indian Yellow Curry with Butternut Squash & Chicken then. :)
    Another anrkst creation.
    Noted that this was done indoors intentionally...some of these ingredients were completely new to me and I wanted ready access to my spice cabinet (yes I have a whole cabinet just for spices. ) or pantry if I needed to make instantaneous "adjustments ".

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    I started by looking up spice blends, I tried them. I hated them.
    I'm making my own.

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    This one uses Vegetable Stock. I ended up with about 1 1/2 quarts.

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    to do this we'll need these...no wait, that's not right...

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    He's already here and there's not even food yet!
     
    Last edited: Sep 24, 2021 at 9:55 AM
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  8. anrkst6973

    anrkst6973 Member

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    Here they are! Yes, we need these!

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    OK really, I have no freaking clue what the heck I'm doing...I'm just making this up as I go along! :D

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    This still counts for my points in the Cast Iron Cookery Society right? Right @Black Train ?!! ;)
     
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  9. anrkst6973

    anrkst6973 Member

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    We need to put about a 5 minute saute on these carrots, onion, and celery..

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    The we'll add 1 diced chicken breast and some garlic....a LOT of garlic!

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    Then about 5 more minutes, add in your squash.
    More spice blend, go heavy, don't be scared. (There's a total of 1/8 teaspoon of kosher salt in the whole recipe. )
     
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  10. anrkst6973

    anrkst6973 Member

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    Time for the stock. Along with 2 teaspoons of Lime juice. Bring the temp up to a good bubbling simmer and cook about 20 minutes, or until your squash is soft.

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    Then put in 1 15oz can of Chickpeas. I rinsed mine under running water for a minute...

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    Gee Whiz. Would you look at this..I'm trying to cook here son... :)

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    Then stir in 1 can of full strength Coconut Milk and reduce heat...needs just 5 more minutes or so.
     
    Last edited: Sep 23, 2021 at 10:27 PM
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  11. anrkst6973

    anrkst6973 Member

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    Mine got to sit for about 10 minutes. Lemme tell you, lift the lid off and Whoa! The aroma is bloody awesome!

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    This was a hit guys. I got her office crew clamoring for lunch tomorrow and the pot ain't even cool yet! :D
     
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