Cowboy Up Posted January 1 Posted January 1 Carne asada tacos today for lunch. Put flank steak in the marinade this morning. Let it soak till about noon and then throw it on the grill. Fresh lemon, lime, orange juice along with fresh cracked pepper, sea salt, cumin, garlic, and a couple of tablespoons of apple cider vinegar, and some olive oil. Homemade pico, quac, and some store salsa and lettuce. chase em down with some ice cold Pacifico and lime! Happy New Year everybody! 1 1 Quote
retrofade Posted January 1 Posted January 1 I made a hybrid butter chicken/tikka masala on Monday and it turned out amazing. I didn’t think of doing it early enough in the day to truly marinate the chicken, but even then it was super tasty. 5 1 Quote
tailingpermit Posted January 1 Posted January 1 Anyone have any boudin recipes, the wife got some from Bu-Cees. I’ve seen one for stuffed corn bread. Quote
halfmanhalfbronco Posted January 2 Posted January 2 Starting off the new year with cast iron seared ribeye and lobster tail with spicy garlic butter 5 Quote
StealthLobo Posted January 17 Posted January 17 I made some hashbrown, avacado, goat cheese, lamb prosciutto sliders this am. Came out pretty bomb. Pretty simple too. 4 Quote
Chile_Ute Posted January 30 Posted January 30 On 1/1/2025 at 3:23 PM, retrofade said: I made a hybrid butter chicken/tikka masala on Monday and it turned out amazing. I didn’t think of doing it early enough in the day to truly marinate the chicken, but even then it was super tasty. Weeknights I do a total cheat. Dice your chicken up into 1/2-3/4” chunks and dust with Adobo and pepper, then toss chunks in a ziplock with some corn starch and shake the shot out of it. Med-high burner in a wok or deep pan and sear with some grape seed or avocado oil. Once browned and almost done pour in a jar of Private selection Tikka Masala or two based on how much chicken. Gives you the satisfaction without the time….weekends I make it from scratch and takes about 4 hours. 1 Quote
StealthLobo Posted January 30 Posted January 30 Tried making enchiladas in NZ. Not bad, but the weird (but not awful) "enchilada sauce" doesn't hold a candle to real NM red chile. 2 Quote
retrofade Posted February 7 Posted February 7 Pan seared chicken, mashed potatoes, tofu, roasted vegetable medley (broccoli, red pepper, red onion, zucchini, minced garlic), and a lemon white wine pan sauce with shallots. 4 Quote
Cowboy Up Posted February 7 Posted February 7 On 2/6/2025 at 8:18 PM, retrofade said: Pan seared chicken, mashed potatoes, tofu, roasted vegetable medley (broccoli, red pepper, red onion, zucchini, minced garlic), and a lemon white wine pan sauce with shallots. Looks amazing but I’d rather eat a shit sandwiche than tofu! 🤣 Quote
halfmanhalfbronco Posted February 7 Posted February 7 On 2/6/2025 at 9:10 PM, Cowboy Up said: Looks amazing but I’d rather eat a shit sandwiche than tofu! 🤣 I can do tofu in Miso or other Eastern Asian soupes but that's about it. Uck 1 Quote
retrofade Posted February 7 Posted February 7 On 2/6/2025 at 8:10 PM, Cowboy Up said: Looks amazing but I’d rather eat a shit sandwiche than tofu! 🤣 If you cook it right, it can be really tasty. This was nutritional yeast, cornstarch, and seasoning. I grew up eating it, so I like it. 1 Quote
halfmanhalfbronco Posted February 7 Posted February 7 On 2/6/2025 at 9:18 PM, retrofade said: If you cook it right, it can be really tasty. This was nutritional yeast, cornstarch, and seasoning. I grew up eating it, so I like it. It is the texture that bothers me Quote
retrofade Posted February 7 Posted February 7 On 2/6/2025 at 8:53 PM, halfmanhalfbronco said: It is the texture that bothers me I get that. I only ever use extra firm tofu. I don't like the texture of any other type. Quote
oliviiarptsk Posted February 7 Posted February 7 I love seeing everyone experimenting with different dishes and techniques! As for homemade pasta, it definitely takes practice, but the results are worth it. Fresh ingredients are the key to success. I also agree that soy and fish sauces add incredible depth of flavor to many dishes. And who has tried the fusion of Asian and Latin American cuisine? Sounds fantastic! Quote
Antonio Diego Posted February 7 Posted February 7 I made one of my go to comfort/quick meals last night; a pizzadilla. Perfect the the rainy night we had in my area of SoCal. And yes, it's exactly what the name says it is. a pizza quesadilla style. Something occurred to me while I enjoyed it. I've been into fusion food since I was a teen in the 90s. That's how long I've been making pizzadillas. A fusion of Mexican and Italian. Quote
Chile_Ute Posted February 7 Posted February 7 On 2/7/2025 at 10:10 AM, oliviiarptsk said: I love seeing everyone experimenting with different dishes and techniques! As for homemade pasta, it definitely takes practice, but the results are worth it. Fresh ingredients are the key to success. I also agree that soy and fish sauces add incredible depth of flavor to many dishes. And who has tried the fusion of Asian and Latin American cuisine? Sounds fantastic! Did a Korean bibimbap burrito that was rocking….haven’t done that in a bit. Might be my Super Bowl meal. Quote
Just_Chris Posted February 7 Posted February 7 On 2/7/2025 at 3:10 PM, Chile_Ute said: Did a Korean bibimbap burrito that was rocking….haven’t done that in a bit. Might be my Super Bowl meal. I usually fly on Korean Airlines since they fly non stop to Vegas from Seoul and they serve bibimbap on the flight. It's amazing for airline food but one time they had these lettuce wraps that were restaurant quality good. My wife and I have kicked around the idea of going to Kobe this summer and getting the real deal Kobe beef but I am so afraid there is no way I'd be able to cook it well enough to do it justice. SB kicks off at 8AM here on Monday morning...work knows I won't be in. There is actually a Philly bar in Tokyo that was started by some random Japanese family who just love Philadelphia for some reason so I'm gonna go there and watch. Cheesesteaks and beer at 8AM, what could possibly go wrong ? 1 Quote
Chile_Ute Posted February 7 Posted February 7 On 2/7/2025 at 4:26 PM, Just_Chris said: I usually fly on Korean Airlines since they fly non stop to Vegas from Seoul and they serve bibimbap on the flight. It's amazing for airline food but one time they had these lettuce wraps that were restaurant quality good. My wife and I have kicked around the idea of going to Kobe this summer and getting the real deal Kobe beef but I am so afraid there is no way I'd be able to cook it well enough to do it justice. SB kicks off at 8AM here on Monday morning...work knows I won't be in. There is actually a Philly bar in Tokyo that was started by some random Japanese family who just love Philadelphia for some reason so I'm gonna go there and watch. Cheesesteaks and beer at 8AM, what could possibly go wrong ? You had me at cheesesteak and beer. The time is irrelevant. 1 1 Quote
tailingpermit Posted February 8 Posted February 8 On 2/7/2025 at 6:26 PM, Just_Chris said: I usually fly on Korean Airlines since they fly non stop to Vegas from Seoul and they serve bibimbap on the flight. It's amazing for airline food but one time they had these lettuce wraps that were restaurant quality good. My wife and I have kicked around the idea of going to Kobe this summer and getting the real deal Kobe beef but I am so afraid there is no way I'd be able to cook it well enough to do it justice. SB kicks off at 8AM here on Monday morning...work knows I won't be in. There is actually a Philly bar in Tokyo that was started by some random Japanese family who just love Philadelphia for some reason so I'm gonna go there and watch. Cheesesteaks and beer at 8AM, what could possibly go wrong ? Judging by their Instagram you better get there early, looks packed at 5am for eagles games. Cheesesteaks look pretty close to the real deal! 1 Quote
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