OT Foodie Thread (4 Viewers)

[crandc]

I like beets and olives but not part of tonight's meal.

 

[ABM]

A little late for the MD weekend, but....

Creamy Jalapeño Dip

Ingredients

2 fresh jalapeños
1/3 cup packed fresh cilantro leaves
1/2 cup good-quality mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup tomatillo salsa
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt plus more to taste
Freshly ground black pepper to taste

Instructions

In a blender or food processor, pulse the jalapeños until finely minced. Add the cilantro and pulse until chopped. Add the remainder of the ingredients and blend/process until mixture is smooth and completely puréed. Adjust seasonings to taste, adding more salt and pepper if necessary. Cover and refrigerate for at least 4 hours, but preferably longer. Serve with tortilla chips or vegetable dippers.

Individual jalapeños can vary in their heat levels. That being said, as a general rule:
For a mild dip, scrape out and discard the seeds & membranes from your jalapeños.
For a medium dip, leave the seeds & membranes intact in one jalapeño and scrape them out/discard from the second jalapeño.
For a spicy dip, leave all of the seeds & membranes intact. Or you can even add an additional jalapeño for extra heat, if that's your preference.
This dip will slightly thicken after chilling in the fridge for several hours. However, it is not intended to be (and will never turn into) an overly thick dip.

 

[ABM]

Mocktail for a warm day. Four ounces each seltzer and pink grapefruit juice plus half ounce house made rosemary syrup.View attachment 31649

*Caught looking at that interesting piece on your keychain*

 

[Lanny]

I loathe mayonnaise with an absolute passion. There are things I am not crazy about but can eat to be polite, I would have to be literally facing death by starvation to eat mayonnaise. I make European style potato salad with vinaigrette. I make tuna salad with olive oil or with yogurt.

Tonight I am grilling a chicken for Lucia and me and an artichoke for just me, don't accuse me of selfishness, cats don't like artichokes! Also have a brownie. Reading America's Test Kitchen How to Cocktail so I can add cocktails to my repertoire (maybe have a party some day?) and will make a Michala, cold beer with lime, hot sauce, worcestershire, and Sriracha rim salt. Should go well with spice rubbed chicken.

Don't be impolite. You should at least offer some artichoke to your cat and then give it the power to decline the offer. That would be the totally polite way to go.

 

[crandc]

Ever offer a cat something she really doesn't like? You've never seen scorn until you see a cat.

 

[Lanny]

Ever offer a cat something she really doesn't like? You've never seen scorn until you see a cat.

I was just messin' with you.

 

[tlongII]

Mayo sucks.

 

[jonnyboy]

These really are wonderful. It's all about the baking powder!!



Ingredients for 4 portions:
2 1/2 pounds chicken wing sections
1 tbsp kosher salt
1 tsp freshly ground black pepper
1 tsp smoked paprika
2 tbsp baking powder (Aluminum-Free - this is IMPORTANT!)
- Coat wings, and bake at 425 F., turning every 15-20 minutes, until they are browned and crispy. Total cooking time will be about 1 hour, but that depends on the size and temperature of your wings.
For the Honey Sriracha glaze:
1/3 cup honey
1/3 cup Sriracha
1 tbsp seasoned rice vinegar
1/4 tsp sesame oil
sesame seeds to garnish

My buddy SWEARS by baking powder on wings, and he does make damn good wings. You’re the only other person I’ve heard mention it.

 

[jonnyboy]

Mayo sucks.

You’re entering a world of pain.

 

[jonnyboy]

Politics, race, religion, gender, etc...

All these things fall by the wayside when you consider there are people in this world who partake in Miracle Whip. Animals.

 

[Lanny]

Mayo sucks.

Well, I've never sucked mayonnaise but I'm willing to try.

 

[Lanny]

Politics, race, religion, gender, etc...

All these things fall by the wayside when you consider there are people in this world who partake in Miracle Whip. Animals.

I tend to agree with you because I've never really liked Miracle Whip either except when it was used to make one thing, but I can't remember what that one thing is. I think it was some kind of sandwich but I haven't thought of that in decades.

 

[crandc]

Don't use Miracle Whip.

Executive order over weekend allows manufacturers of processed foods to change ingredients without changing labels.

Another good argument for cooking from scratch.

 

[crandc]

Chocolate pot de creme with whipped cream.

 

[MARIS61]

Are Le Cruset Dutch Ovens worth it?

I have one of their enameled cast iron skillets and it's very nice. It also cost 5-6 times more than my Lodge (Made in America) non-enameled cast iron skillets. The enamel seems to slow the heating and cooling time a tad but they both cook about the same. The enamel means less scratching of glass top stoves.

 

[ABM]

I have one of their enameled cast iron skillets and it's very nice. It also cost 5-6 times more than my Lodge (Made in America) non-enameled cast iron skillets. The enamel seems to slow the heating and cooling time a tad but they both cook about the same. The enamel means less scratching of glass top stoves.

I noticed you like Lodge cast ironware. I have 4 different Lodge items...and use them all!!

Speaking of which, My wife and I celebrated our wedding anniversary this past week and took a little 2-day jaunt to Tupelo, MS to celebrate. Why Tupelo? Because one of our pet little songs we both loved while cross-country dating was Van Morrison's Tupelo Honey. Also, we were both curious about Elvis' birthplace and hometown until he was 13. (We drove Natchez Trace all the way down. What a fun drive! Meriwether Lewis [Lewis & Clark] mysteriously died [and is buried] on the Trace in 1809 @ 35 years old! -- https://www.nps.gov/natr/index.htm )

Anyhoo, while in Tupelo, we stopped in to Tupelo Hardware. What an amazing display of Lodge cookware! Tupelo Hardware is the place Elvis' mother took him for his 11th birthday. He wanted a .22 rifle SO bad. But, upon talking to the store owner - and discovering the great dangers a "toy" of this magnitude could bring - his mother couldn't bring herself to the decision of purchasing the gun. At that point, the store owner has an idea...and brought out a guitar to the now crying Elvis. He handed it him. Elvis plucked on it a bit, like what he heard....and the rest, as they say, is history.

https://www.tupelohardware.com/pages/the-guitar

 

[ABM]

This looks pretty amazing....

 

[donkiez]

Who likes Paella? After a trip to Barcelona in 2015 I became obsessed with Paella for awhile and tried a few recipes. This is one of the easiest and has become one of my go to recipes for an easy "gourmet" meal. I originally bought some special paella pans but I have found that any oven safe pan will work just as well so you dont need any special equipment, I sometimes even double this recipe and do it all in a deep dish pan and it turns out very well. Its a very versatile recipe so you can change up a lot of the different meats and veggies for different effects and often I throw in a lot of the leftovers or whatever I have laying around.

2 1/4 cups chicken broth (roughly) You need 2 cups but will boil this with the saffron for awhile so the extra is for cook off.
1 tsp of saffron (roughly),
1 tbls of oil
some sort of sausage, andouille, linguica or chorizo are my favorites. You want something that is going to be oily and very flavorful.
1 1/3 cup of rice. (any rice will due but real paella is made from Arborio rice)
1/2 onion diced
1/2 cup green peas
1/2 sliced thin bell pepper, red for looks in preferred.
some minced garlic
1/4 tsp of cayenne pepper (optional) add more if you like things spicy.
salt to taste 1/4 tsp is what I usually go with.
paprika (optional, for me it depends on the sausage I use and often skip this ingredient)

other optional proteins are chicken and various seafood like scallops or shrimp. I usually make this with the leftover from the costco chickens we buy.

Steps.

1) preheat oven to 425
2) bring saffron and chicken broth to a boil and let simmer in the background while you cook the rest.
3) Saute onions and any hard veggies you might be using in an oven safe pan/skillet.
4) Add diced or mince sausage to the veggies and let it cook long enough for the fats to melt.
5) add cayenne and salt to the fry mix.
5a) if using uncooked diced chicken add it to this step and cook it with the mix.
6) add uncooked rice to the mix and fry it in the sausage fats really good. This is where a lot of the flavors come from some you want to make sure the rice is coated with the mix well.
6a) if using precooked chicken add it at this step.
7) Pour exactly 2 cups of the hot saffron/chicken broth mixture into the pan. If you boiled too much of it off from earlier you can just top it up with hot water.
8) Add peas and garlic and bring the mixture to a boil.
9) If you are using seafood like shrimp or scallops then just lay them on the top. Also lay the bell pepper strips on top. Make it look pretty!
10) put the whole thing in the preheated oven and cook for 25-30 minutes.
11) pull out fluff and eat.

Here is the original recipe I followed when I made this and I still use it for reference, but I have adapted it considerably over the years.

https://foodwishes.blogspot.com/2013/08/sausage-shrimp-paella-before-you-run.html

 

[Lanny]

This looks pretty amazing....

Salmon must be grilled with grill marks only until medium rare. Then served with plenty of lemon and a nice white wine. For a side dish, some sort of grilled baby potatoes and perhaps some grilled asparagus tips with a yummy Cole slaw on the side.

 

[ABM]

Salmon must be grilled with grill marks only until medium rare. Then served with plenty of lemon and a nice white wine. For a side dish, some sort of grilled baby potatoes and perhaps some grilled asparagus tips with a yummy Cole slaw on the side.

I generally do salmon on a cedar plank. Oh, or blackened on a cast iron skillet.

 

[crandc]

Freshly baked pita, in various stages of deflating.

 

[Lanny]

I generally do salmon on a cedar plank. Oh, or blackened on a cast iron skillet.

I like the cedar plank thing but don't like the blackened part. Also, it has to be medium rare or it gets ruined. Kind of hard to get it right.

 

[crandc]

Sprouted grain bread.

 

[EL PRESIDENTE]

Who likes Paella? After a trip to Barcelona in 2015 I became obsessed with Paella for awhile and tried a few recipes.

In 2012, I went to Valencia, Spain in an area called La Abufera. Its where they grow the rice for Paella and where it all started. The Paella out there was increible. They initially made it with swamp rats and shit and some of the older spots would still make it. Didn't try that but had some with Rabbit. If you are a Paella Freak, def hit up Valencia.

Ever try Squid Ink paella? That shit was DOOOOOPPPPEEEE

 

[donkiez]

In 2012, I went to Valencia, Spain in an area called La Abufera. Its where they grow the rice for Paella and where it all started. The Paella out there was increible. They initially made it with swamp rats and shit and some of the older spots would still make it. Didn't try that but had some with Rabbit. If you are a Paella Freak, def hit up Valencia.

Ever try Squid Ink paella? That shit was DOOOOOPPPPEEEE

Ive had valencia style and really liked it, rabbit is good stuff, I might pass on the swamp rat though. Marisco is my favorite if I am eating it at a restaurant. At home chicken and linguica topped with shrimp my favorite mix. I didn't like squid ink pasta when I was in Italy but ill try it in paella, Im a pretty adventurous eater, especially when I am traveling. My favorite breakfast in Barcelona is an easy one to recreate, a bowl filled with thick steak cut french fries, topped with chorizo and on top of that a soft yolk fried egg with sprinkles of onions and chives on it. So damn good and easy to make at home also. Spanish food was really really good, I need to spend more time in Spain, Ive been working on my Spanish during lock down.

 

[EL PRESIDENTE]

They speak catalan, yo.

 

[donkiez]

In 2012, I went to Valencia, Spain in an area called La Abufera. Its where they grow the rice for Paella and where it all started. The Paella out there was increible. They initially made it with swamp rats and shit and some of the older spots would still make it. Didn't try that but had some with Rabbit. If you are a Paella Freak, def hit up Valencia.

Ever try Squid Ink paella? That shit was DOOOOOPPPPEEEE

By the way I finally got a Sous Vide based on your recommendation. Its been a great addition to my cooking arsenal. I like it so much I just bought my sister one for a house warming present.

 

[EL PRESIDENTE]

There's a Spanish restaurant from Barcelona in portland I believe. Higher end side. I loved the tapas and also those tiny sandwiches

 

[donkiez]

I think I know the one you are talking about its in the Pearl right? I walk past it all the time

 

[EL PRESIDENTE]

If you are in vegas, hit up Jose Andres spot Jaleo. They do paellas at night. Every hour its a different one.

Also popular are fideo which is paella with a small pasta, served with some aioli. I prefer paella tho