The Food Thread

[DrewJD82]

The Boar’s Head London Broil roast was on sale this week so I grabbed some. I haven’t been eating red meat for a while, but when I saw it I wanted it immediately. French Dips are probably my favorite sandwhich of all time, but I use French Onion soup instead of auj jus for the dip, because I also love onions. A lot.

Lots of butter, low and slow.

Just let them chill, almost like a soft boil in the butter.

I dipped all the beef in the onion soup really fast before dropping it on the bread (w/ horseradish/mayo)

Slap some swiss on, melt it in the oven and Bob’s your uncle.

 

[la szum]

 

[Stratzrus]

The Boar’s Head London Broil roast was on sale this week so I grabbed some. I haven’t been eating red meat for a while, but when I saw it I wanted it immediately. French Dips are probably my favorite sandwhich of all time, but I use French Onion soup instead of auj jus for the dip, because I also love onions. A lot.

Lots of butter, low and slow.
View attachment 25307

Just let them chill, almost like a soft boil in the butter.
View attachment 25308

I dipped all the beef in the onion soup really fast before dropping it on the bread (w/ horseradish/mayo)
View attachment 25309

Slap some swiss on, melt it in the oven and Bob’s your uncle.
View attachment 25310

Now that's a sandwich!!!

 

[la szum]

Lots of 'Maters in season right now, and picked up some Hatch Chiles
to make some Salsa. Threw an Habanero and Jalapeno into the mix as
well.

Roasted them on the Grill for a bit before blending with some Lime Juice,
Cilantro, and Salt.

 

[la szum]

Also got into making my own Ranch Dip/Dressing from scratch. Buttermilk
you are my long lost friend. Welcome, Home!

 

[SillyOctpuss]

My wife's mum and dad are coming to stay with us for three weeks from Southern California. I'll get extra hands and eyes to look after my kid while he's on his summer holidays and awesome Mexican food made for me the whole time they're here. Three weeks with no cooking to do woo hoo.

I'm gonna be eating burritos, tacos, Quesadillas, empanadas, chimmy chungas, enchilada casserole and as many home made tortillas chips as I can fit. God damn it's gonna be a good time.

 

[Sascha Franck]

I'm gonna be eating burritos, tacos, Quesadillas, empanadas, chimmy chungas, enchilada casserole and as many home made tortillas chips as I can fit.

Dude, stop it already, will you?
One of the things I liked the most when being in California was the permanent supply of excellent mexican food. Something to die for. And something you really can't get here, at least not even remotely of the same quality (or horrendously expensive for what should be rather affordable ingredients).

 

[SillyOctpuss]

Dude, stop it already, will you?
One of the things I liked the most when being in California was the permanent supply of excellent mexican food. Something to die for. And something you really can't get here, at least not even remotely of the same quality (or horrendously expensive for what should be rather affordable ingredients).

We're in the same boat most of the time. We can get things that let us cook most stuff well enough to satisfy the craving but it's not the same as the real deal.

Her mum's bringing an extra suitcase with a load of long life stuff from back home to keep us going for a while.

 

[norminal]

Made chicken Caesar salad wraps for dinner.

And yes, I made the Caesar dressing from scratch.

 

[la szum]

Made chicken Caesar salad wraps for dinner.

View attachment 26845

And yes, I made the Caesar dressing from scratch.

View attachment 26846

Yum.

Anchovies?

 

[la szum]

Just pulled a Jerk Chicken off the Grill. Love grilling an Whole Roaster.

 

[Achilles]

HOLY CRAP that looks amazing! Ever tried Jamie Oliver's Chicken in Milk?




My newest kitchen tool. Broke it in making chunky peanut dust for an Asian dish.
Next up? MOFONGO!!!

 

[Stratzrus]

I made pork (top) and chicken (bottom) schnitzel. They came out pretty well.

 

[la szum]

I've only done the Buttermilk Brine with Chicken one time. I am no Southerner!!

I had it on the Grill for over 2 hours on indirect heat. About 400F. Turned out
amazing. Just a dry rub I let sit for a couple of hours. Totally doing this again.
This Jerk thing is making me hungry for a nice spliff now.

Love the Pill Crusher. I mean, Mortar & Pestle.

 

[norminal]

Yum.

Anchovies?

4 garlic cloves
4 anchovies
1/3 cup lemon juice
Zest of 1/2 lemon
1 tbs Dijon mustard
1 tbs Worcestershire sauce
3 room temp egg yolk
1 cup extra virgin olive oil
1 tsp kosher salt

Blend until emulsified

Add 1 cup grated parmesan
Salt and pepper to taste

 

[Stratzrus]

Last night's dinner...

Sautéed extra jumbo shrimp on a bed of basmati rice cooked in chicken bullion with peas and carrots in garlic butter.

 

[Holden Afart]

Mmmmm.

Shrimps!

 

[norminal]

Spinach Artichoke Jalapeño Dip:

 

[Sascha Franck]

Spinach Artichoke Jalapeño Dip:

View attachment 27697

What's in it apart from spinach, artichokes and jalapeños?

 

[norminal]

What's in it apart from spinach, artichokes and jalapeños?

10oz package frozen spinach (thawed, dried, and chopped)
(2) 14oz cans artichoke hearts (drained & chopped)
(1) 4oz can diced jalapeños
(1) ounces cream cheese (room temp)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 cup shredded parmesan
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Add salt to taste and refrigerate overnight for best results.

I like it cold, but you can top with additional Parmesan and mozzarella and bake.

Serve with crackers, tortilla chips, crostini, etc.

Optional: Add diced water chestnuts for crunch.