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I just got back from trips to Winn Dixie and Publix. I'm with my daughter, so that means we gotta make salsa. The changes this time are that we're going to try smoked paprika and ancho powder to go in with the mix. Still have to go to Apple Market to get some garlic and hopefully tomatillos. Oh, and I bought a zester and sharper knife so hopefully shit will work better than last time we did it in Florida. Today's recipe so far:
1 Mango 1 Bunch of Cilantro 1 Shallot 1 Aloha Pepper roasted (think red and yellow varigated bell pepper) 3 Serrano Peppers roasted 4 Jalapenos roasted 3 Poblano Peppers roasted 2 limes - juice and zest 3 avocados 6 Roma Tomatoes 1/2 roasted, 1/2 fresh 1 Yellow Heirloom Tomato Roasted 2 Ears White Corn Roasted, 1 raw
(Salt, pepper, red wine vinegar, ancho powder, smoked paprika, cumin)
We'll see how it goes and maybe try to get a pic or two up. The produce itself looks bomb as fuck.
Here's the outcome. Unfortunately, the avocados turned out to not be ripe enough so we had to leave them out. Added the smoked paprika, cumin, cayenne and ancho. This might be the best of the 10 or so bowls I ever made. The heat is right for once - poblanos, ancho powder, serranos, jalapenos and cayenne pepper. So I'm really happy with the heat (say like 3.5/10).
Having breaks throughout the day allows for fun and experimental takes on cooking. I'm in Florida alone, and I decided that since I haven't made any beef stew in eons, I'd go ahead and shop for what I could find. It's a pretty easy process that you just need to adjust your seasoning to taste. I get what I can find, so here are today's ingredients:
2 small NY Strip steaks 2 pobalano peppers 1 serrano pepper 1 ear of corn 1 bunch organic carrots 1 3-pack of golden beets (unfortunately ultra tiny) An onion Some garlic zuchini 1 yellow heirloom tomato (don't usually use them but fuck it) 1 red bell pepper 1 pack of baby bella mushrooms 2 portobello mushrooms 4 potatoes 3 baby bok choys 2 hearts of celery spears
This method is so interchangeable that you can use pork or stew meat or venison or antelope or whatever type of meat you have. The process is pretty straight forward:
1) Heat up some olive oil in a large pot
2) cube meat and cut onions and place in bag with seasoned flour and shake well to coat through
3) put meat and onions in the pot to sweat onions and sear off meat
4) add garlic, peppers and celery and stir continuing to scrape the bottom of the pan for the flour and stuck bits
5) add 5 quarts of water and some beef stock (can use bullion or base if you prefer)
6) Add remaining vegetables except potatoes and bring to a boil plus a couple of bay leaves
7) reduce heat and cook down as long as you want to (at least an hour or so). You can always add more water
8) In the last 30 minutes, add cubed potatoes to the mix and 1 cup of red wine
Stew should thicken up toward the end and you can finish with some chopped flat leaf parsley. That's literally all there is to it. Even if you never made it, it’ll taste like a pro made it.
Optional - last 5 minutes put in a few drops to a 1/4tsp of browning sauce such as kitchen bouquet.
Optional - if you want a thicker stew, make a slurry of 1tsp corn starch to 2tsp cold water and stir until dissolved. Add last 5 minutes for thickening.
Stews and soups (hot) generally work better in colder seasons, but you can make it feed the soul type shit. All seasonings are optional except salt and pepper and creole spices. But you can go all tumeric on it or herbes de provence or any direction that suits you. The more the merrier, and it's another dish that you want to taste to your liking.
Having breaks throughout the day allows for fun and experimental takes on cooking. I'm in Florida alone, and I decided that since I haven't made any beef stew in eons, I'd go ahead and shop for what I could find. It's a pretty easy process that you just need to adjust your seasoning to taste. I get what I can find, so here are today's ingredients:
2 small NY Strip steaks 2 pobalano peppers 1 serrano pepper 1 ear of corn 1 bunch organic carrots 1 3-pack of golden beets (unfortunately ultra tiny) An onion Some garlic zuchini 1 yellow heirloom tomato (don't usually use them but fuck it) 1 red bell pepper 1 pack of baby bella mushrooms 2 portobello mushrooms 4 potatoes 3 baby bok choys 2 hearts of celery spears
This method is so interchangeable that you can use pork or stew meat or venison or antelope or whatever type of meat you have. The process is pretty straight forward:
1) Heat up some olive oil in a large pot
2) cube meat and cut onions and place in bag with seasoned flour and shake well to coat through
3) put meat and onions in the pot to sweat onions and sear off meat
4) add garlic, peppers and celery and stir continuing to scrape the bottom of the pan for the flour and stuck bits
5) add 5 quarts of water and some beef stock (can use bullion or base if you prefer)
6) Add remaining vegetables except potatoes and bring to a boil plus a couple of bay leaves
7) reduce heat and cook down as long as you want to (at least an hour or so). You can always add more water
8) In the last 30 minutes, add cubed potatoes to the mix and 1 cup of red wine
Stew should thicken up toward the end and you can finish with some chopped flat leaf parsley. That's literally all there is to it. Stews and soups (hot) generally work better in colder seasons, but you can make it feed the soul type shit. All seasonings are optional except salt and pepper and creole spices. But you can go all tumeric on it or herbes de provence or any direction that suits you. The more the merrier, and it's another dish that you want to taste to your liking.
Mushrooms are a hard sell in my household. Anything that you'd recommend subbing in?
It doesn't matter. You don't have to substitute anything out because you don't need them. We just add them in because we all like them. Literally any vegetable can go in from fresh peas to green beans to squash to spinach or kale, turnips, parsnips or whatever you want or can get. I didn't get a shot of the mushrooms because I ran out of room on the rack. But here's the stuff for today:
(Edited into the above post) I forgot to add that if you want a thicker stew, just make a slurry and pour a couple teaspoons at the very end (like last 5 minutes). A slurry is 1 part corn starch to 2 parts cold water. Whisk it so that there are no lumps. That's all there is to it and you can make it kind of silky thick if you like that.
Also at the very end, if you want your stew to be "brown" like stews usually are, add a few drops or so of Kitchen Bouquet or other favorite browning sauce.
Like I said, it's been a while since I made it so this shit is all coming back to me. Kitchen smells great so far.
Having breaks throughout the day allows for fun and experimental takes on cooking. I'm in Florida alone, and I decided that since I haven't made any beef stew in eons, I'd go ahead and shop for what I could find. It's a pretty easy process that you just need to adjust your seasoning to taste. I get what I can find, so here are today's ingredients:
2 small NY Strip steaks 2 pobalano peppers 1 serrano pepper 1 ear of corn 1 bunch organic carrots 1 3-pack of golden beets (unfortunately ultra tiny) An onion Some garlic zuchini 1 yellow heirloom tomato (don't usually use them but fuck it) 1 red bell pepper 1 pack of baby bella mushrooms 2 portobello mushrooms 4 potatoes 3 baby bok choys 2 hearts of celery spears
This method is so interchangeable that you can use pork or stew meat or venison or antelope or whatever type of meat you have. The process is pretty straight forward:
1) Heat up some olive oil in a large pot
2) cube meat and cut onions and place in bag with seasoned flour and shake well to coat through
3) put meat and onions in the pot to sweat onions and sear off meat
4) add garlic, peppers and celery and stir continuing to scrape the bottom of the pan for the flour and stuck bits
5) add 5 quarts of water and some beef stock (can use bullion or base if you prefer)
6) Add remaining vegetables except potatoes and bring to a boil plus a couple of bay leaves
7) reduce heat and cook down as long as you want to (at least an hour or so). You can always add more water
8) In the last 30 minutes, add cubed potatoes to the mix and 1 cup of red wine
Stew should thicken up toward the end and you can finish with some chopped flat leaf parsley. That's literally all there is to it. Stews and soups (hot) generally work better in colder seasons, but you can make it feed the soul type shit. All seasonings are optional except salt and pepper and creole spices. But you can go all tumeric on it or herbes de provence or any direction that suits you. The more the merrier, and it's another dish that you want to taste to your liking.
Mushrooms are a hard sell in my household. Anything that you'd recommend subbing in?
We went vegetarian in February, and I’m pretty sure we’d be dead by now if it wasn’t for mushrooms.
i know i was talking mess about bacon the other day being overrated but i made my first bacon weave (over a meatloaf) the other day and it turned out great.
Today for lunch my wife put pimento cheese in scrambled eggs. Cooked in coconut oil. Really really good. Concecuh sausage on the side.
That sounds amazing. My husband doesn’t eat eggs, which is a real bummer because I’d probably just eat eggs for dinner like three times a week if left on my own.
This is where I'm at so far - gotta skim some more fat off, and I'm disappointed I forgot to get Kitchen Bouquet to brown the stew off as well as corn starch to thicken. But the flavor is pretty excellent.
I’m going for a psycho salsa tonight for shrimp tacos. My daughter is on her way to Florida and she loves fresh salsa with mango. I’m going over the top heat because the last few times we made it the heat was lacking. This one is 4 poblanos, 3 serranos, 4 jalapeños and one red hot chili pepper (looks like a Fresno but I’m not sure). Got some tomatoes, 3 ears of roasted corn and all the usual shit about to get oven roasted. Shrimp is marinated in lime zest, nacho powder, smoked paprika, fresh garlic and black pepper. I’m doing another pot of ground beef which will be doctored tf up.
Need assistance, i don’t eat seafood, including shrimp. So I don’t make it at home. My boyfriend loves shrimp in particular, So I would to make him something simple. It will be frozen shrimp. How do I cook these fuckers? In the oven? Sautee? Will it smell horrible?
Need assistance, i don’t eat seafood, including shrimp. So I don’t make it at home. My boyfriend loves shrimp in particular, So I would to make him something simple. It will be frozen shrimp. How do I cook these fuckers? In the oven? Sautee? Will it smell horrible?
This sheet-pan garlic butter shrimp is not only delicious, but it’s also super simple to make.
Servings: 4 - 6 Total Time: 20 Minutes INGREDIENTS
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon black pepper 2 large cloves garlic, minced 4 tablespoons unsalted butter, softened Pinch freshly chopped parsley, for garnish (optional) Lemon wedges, for serving (optional) INSTRUCTIONS
Preheat the oven to 350°F. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.
Need assistance, i don’t eat seafood, including shrimp. So I don’t make it at home. My boyfriend loves shrimp in particular, So I would to make him something simple. It will be frozen shrimp. How do I cook these fuckers? In the oven? Sautee? Will it smell horrible?
Frozen shrimp. Jesus.
Ma’am, fresh seafood will never be in this house. Ever. The smell makes me barf, for real.
Also how do I know if it’s overcooked?? Is it ok to be undercooked? Lol.
so we had to leave them out. Added the smoked paprika, cumin, cayenne and ancho. This might be the best of the 10 or so bowls I ever made. The heat is right for once - poblanos, ancho powder, serranos, jalapenos and cayenne pepper. So I'm really happy with the heat (say like 3.5/10).
