Maggie’s THE "NOM NOM NOM" THREAD

#351
My leftovers beat your leftovers up and stole their lunch money, too, ése..

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Maduros: https://www.dominicancooking.com/386-fritos-maduros-fried-ripe-plantains.html

Chicharrón: https://en.wikipedia.org/wiki/Chicharrón

Mofongo: https://en.wikipedia.org/wiki/Mofongo

Arroz amarillo con gandules: http://delishdlites.com/holiday-rec...es-puerto-rican-rice-with-pigeon-peas-recipe/

And everything but the maduros lightly bathed in a Norteña salsa/red wine reduction sauce of my own concoction.

This is what happens when you eat comida criolla for half a week.
 
#352
Veer_G said:
My leftovers beat your leftovers up and stole their lunch money, too, ése..

[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/i.imgur.com\/QUPfhnX.jpg?1"}[/IMG2]

Maduros: https://www.dominicancooking.com/386-fritos-maduros-fried-ripe-plantains.html

Chicharrón: https://en.wikipedia.org/wiki/Chicharrón

Mofongo: https://en.wikipedia.org/wiki/Mofongo

Arroz amarillo con gandules: http://delishdlites.com/holiday-rec...es-puerto-rican-rice-with-pigeon-peas-recipe/

And everything but the maduros lightly bathed in a Norteña salsa/red wine reduction sauce of my own concoction.

This is what happens when you eat comida criolla for half a week.
Click to expand...



You win, in Spades. I'm drowning in saliva right meow !!!!!!
 
#354
You may have figured out that I, as the French say, "have a good fork;" that is, to say, that I enjoy a hearty, plate-worthy meal. Sometimes, by my hands, but, more often than not, by the hands of others.

I'm especially fond of what some might call "Spanish" food. Spanish is a language, not quite the same from place to place, but pigeonholing people and their speech is convenient if you don't want to strain your intellect and differentiate between them. It's automatic for me to recognize the taxonomy, work within it, and note differences and appreciate them. It's my habit, my custom, my training, and a side effect of my erstwhile vocation. But, I digress.

Our county seat used to be full of Mexicans. A downturn in the economy during the last administration, and a series of redadas reduced their numbers greatly. Nature abhors a vacuum, and their place has been taken by a large number of Central Americans. Their cuisine is largely bland in comparison to Mexican food, and options for decidedly dangerous dining out a lo mexicano have been significantly reduced. Up until now, Mexican was an "out" thing; it was just cheaper and easier to let them do it. But now, I'm having to figure it out on my own.

One dish that I've been craving is chuletas de puerco en salsa mexicana, pork chops in "Mexican" sauce. So I dug around on the 'net and found recipes. One that looked really good called for smoked chops. How hard can it be to smoke pork chops on a typical backyard grill?


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I was ready. I had the chops, the hickory chips, a functioning grill, and the desire.


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What I didn't have was the knack. A moment's interruption to go do something else, and I came back to a Northern War of Grill Conflagration. I'd show more pictures, but I doubt your stomachs are strong enough. I Nagasaki'd their fine swine chunk asses but good. I scraped off the carbon where I could, and stuck it in the dog's bowl, hoping that she'd forgive me for such second-class citizen treatment. I licked my wounds, and went out the next day to "El Gigante" and humbly bought smoked pork chops for $4.99/lb. In a bit, I'll drop the recipes and shots of the process.
 
#355
Veer_G , don't beat yourself up on the chops. Small cuts like that, especially relatively lean ones don't lend themselves to being smoked on a grill. Doing tiny bits like that typically requires a cold smoke, at least in my opinion. I did a 2.5lb little loin roast last night and that guy went high heat rather than slow smoke. Just not enough fat and "ass" to it to stand up to slow smoking.
 
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#356
Veer_G said:
You may have figured out that I, as the French say, "have a good fork;" that is, to say, that I enjoy a hearty, plate-worthy meal. Sometimes, by my hands, but, more often than not, by the hands of others.

I'm especially fond of what some might call "Spanish" food. Spanish is a language, not quite the same from place to place, but pigeonholing people and their speech is convenient if you don't want to strain your intellect and differentiate between them. It's automatic for me to recognize the taxonomy, work within it, and note differences and appreciate them. It's my habit, my custom, my training, and a side effect of my erstwhile vocation. But, I digress.

Our county seat used to be full of Mexicans. A downturn in the economy during the last administration, and a series of redadas reduced their numbers greatly. Nature abhors a vacuum, and their place has been taken by a large number of Central Americans. Their cuisine is largely bland in comparison to Mexican food, and options for decidedly dangerous dining out a lo mexicano have been significantly reduced. Up until now, Mexican was an "out" thing; it was just cheaper and easier to let them do it. But now, I'm having to figure it out on my own.

One dish that I've been craving is chuletas de puerco en salsa mexicana, pork chops in "Mexican" sauce. So I dug around on the 'net and found recipes. One that looked really good called for smoked chops. How hard can it be to smoke pork chops on a typical backyard grill?


[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/i.imgur.com\/4ChoweN.jpg?1"}[/IMG2]


I was ready. I had the chops, the hickory chips, a functioning grill, and the desire.


[IMG2=JSON]{"data-align":"none","data-size":"full","src":"http:\/\/i.imgur.com\/ZEfDoxF.jpg?1"}[/IMG2]


What I didn't have was the knack. A moment's interruption to go do something else, and I came back to a Northern War of Grill Conflagration. I'd show more pictures, but I doubt your stomachs are strong enough. I Nagasaki'd their fine swine chunk asses but good. I scraped off the carbon where I could, and stuck it in the dog's bowl, hoping that she'd forgive me for such second-class citizen treatment. I licked my wounds, and went out the next day to "El Gigante" and humbly bought smoked pork chops for $4.99/lb. In a bit, I'll drop the recipes and shots of the process.
Click to expand...


I'm literally laughing aloud for all the right reasons. Not only is your foray personally funny, but there's something else going on here I'll text you about. ;)
 
#357
Chuletas de puerco ahumadas en salsa mexicana II

Ingredients:
  • 8-10 smoked pork chops: think thinnish here, as they have to nestle into the sauce in the pan to heat through and not cook tough
  • 2¼ - 2½ lbs. chopped ripe red tomatoes:
  • 1½ onions, diced, yellow or white, as preferred
  • 2-3 finely chopped serrano or jalapeño chilis: choose your heat level wisely, padawan, and remember to seed them unless you're into pain
  • 6-8 garlic cloves, finely chopped
  • 1 tbsp. finely chopped ginger
  • ¼-½ bunch cilantro, chopped
  • 6 tomatillos, husked and chopped
  • 1 tbsp.salt, preferably sel de mer or kosher, and freshly ground black pepper to taste
  • 2 4 oz. cans of tomato paste
  • 5 "pinches" of epazote: optional, but right
  • lard for frying: it's the taste




Process:
  1. In a large, deep frying pan/cast iron skillet/stir-fry wok, on medium high heat, fry the smoked chops in a single layer in lard, not too, too deep, for about 30 seconds per side, no more. Reserve the chops in the fridge. The chops are ideally somewhat thin, and they're going to cook more in the sauce. The original recipe calls for two pans, one for the first part, and one for the second part of the cooking. That's fussy. I one-pan it, using this: http://a.co/5BV3ob1 It's kind of lightweight, but it's versatile. It will scorch a bit, but has always cleaned up.
  2. Reduce the amount of lard leftover in the pan by ⅓ to ½, and start the garlic and ginger on medium heat. Fry until they just begin to get color, and then
  3. Add the onion to the pan, mixing it in well with the garlic and ginger, continuing to fry as the onions begin to color up and go translucent, and then
  4. Add in the peppers, mixing them in, and continue to fry for another two minutes or so, at which point you
  5. Add in the tomatoes, the tomatillos, the tomato paste, thesalt, and pepper, mixing it well, and adjust the flame to medium-medium high
  6. Allow to cook, releasing the juices from the added items in step 5, and as it begins to soften up, add in the epazote and the cilantro.
  7. Once on the lowest of boils, reduce the flame to low and cover for 30-40 minutes.
  8. Uncover, grab the reserved chops, and check the consistency of the sauce. If it's too chunky, give it a whack with an immersion blender once or twice. Slide the chops in to the bottom of the pan in a single layer, and then layer in whatever didn't fit on top of that, keeping it under the surface of the sauce. Re-lid, and turn the flame up a notch or two.
  9. Let it heat back up until the sauce is beginning to bubble and the chops are heated through.


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Edit: images are not showing. I'll attempt to repost them.
 
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#358
Images above weren't posting from Imgur. Hopefully the attachments will.
 

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#359
That's some good stuff right there Veer_G , I regularly do a Creole adaption, either with a cubed up half butt or chops browned in bacon grease, make a medium/dark roux, and add some stock to "meaty up" the tomato sauce.
 
#362
I have no idea if it's appropriate for your dish... might consider smoking a pork loin (or part of) and cutting into chops. It can be done on a grill with indirect heat.

Im craving a smoked chicken. Cover chicken with thick bacon and smoke. May just do that tomorrow.
 
#363
bogeybrown said:
That's some good stuff right there Veer_G , I regularly do a Creole adaption, either with a cubed up half butt or chops browned in bacon grease, make a medium/dark roux, and add some stock to "meaty up" the tomato sauce.
Click to expand...

You guys can't make an entrée without invoking The Trinity, like coffee should be Du Monde. :cool:
 
#364
MtnCreek said:
I have no idea if it's appropriate for your dish... might consider smoking a pork loin (or part of) and cutting into chops. It can be done on a grill with indirect heat.

Im craving a smoked chicken. Cover chicken with thick bacon and smoke. May just do that tomorrow.
Click to expand...

I pay a bit more to get smoked chops, which I have to balance out against jumping into a real smoker and all the accompanying doo-dads. It would mean figuring out and getting what I want, rather than shoehorning around whatever I can scrounge up, though. Mmm ... pork loin.
 
#365
Veer_G said:
You guys can't make an entrée without invoking The Trinity, like coffee should be Du Monde. :cool:
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Coffee for me when I get to choose is French Market, or Community as a second choice. But yeah, I tend to Looziana-ize food. I might as well just start with the Tony Chacere's seasoning, since it's gonna be in everything anyway.
 
#367
Veer_G said:
I pay a bit more to get smoked chops, which I have to balance out against jumping into a real smoker and all the accompanying doo-dads. It would mean figuring out and getting what I want, rather than shoehorning around whatever I can scrounge up, though. Mmm ... pork loin.
Click to expand...

Ive cooked rib end pork roasts several times on a gas grill. I heat the grill as normal, then cut all burners off except one. Place the pork over the off burners and keep temp in the mid 200's. I'll add a little pecan or apple wood over the on burner for light smoke flavor. I have a smoker, but mine has to be watched over constantly. I can do yard work or other chores when cooking slow on the grill.
 
#368
bogeybrown said:
Veer_G , don't beat yourself up on the chops. Small cuts like that, especially relatively lean ones don't lend themselves to being smoked on a grill. Doing tiny bits like that typically requires a cold smoke, at least in my opinion. I did a 2.5lb little loin roast last night and that guy went high heat rather than slow smoke. Just not enough fat and "ass" to it to stand up to slow smoking.
Click to expand...

Agreed. Never had much luck with small, lean cuts either.
 
#369
OK, no pictures this time, but how about country style pork ribs, sous vide cooked for 36 hours at 145?

Salted them, garlic powder, and three drops of mesquite smoke in each pouch. Finished them on the grill grates for a couple of minutes per side. I hate it when ribs just pull apart and melt in your mouth.

I swear next time I'll take pictures.
P^2
 
#370
P-Squared said:
OK, no pictures this time, but how about country style pork ribs, sous vide cooked for 36 hours at 145?

Salted them, garlic powder, and three drops of mesquite smoke in each pouch. Finished them on the grill grates for a couple of minutes per side. I hate it when ribs just pull apart and melt in your mouth.

I swear next time I'll take pictures.
P^2
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Braille fucking porn.

Sunday night:

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Korean BBQ is a Roman orgy-intense protein coma. Some places give you a two-hour time limit, which is good, since it's AYCE. Otherwise, some people would live there.



 
#371
Damn!! That's some XXX snuff film food porn there Veer_G .

I kept it simple today. Momma and I woke up and got started on some yard projects, which of course meant I had to run to Lowes, etc. I realized we were gonna be at it all blessed day, so I picked up a 2.5lb Ribeye on the way home so neither of us had to get cleaned up to go grab groceries later:

IMG_1847.JPG


While we were finishing up on projects I got a fire going in the fire pit and eventually got a bed of coals I was happy with and threw that bitch on:

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Basted it with garlic butter and served with garlic mash. Nothing like some red meat after a day of labor:

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#372
bogeybrown said:
Damn!! That's some XXX snuff film food porn there Veer_G .

I kept it simple today. Momma and I woke up and got started on some yard projects, which of course meant I had to run to Lowes, etc. I realized we were gonna be at it all blessed day, so I picked up a 2.5lb Ribeye on the way home so neither of us had to get cleaned up to go grab groceries later:




While we were finishing up on projects I got a fire going in the fire pit and eventually got a bed of coals I was happy with and threw that bitch on:



Seared the bejeezus out of it then threw my smoker lid over it for some softer but still massive heat heat:




Basted it with garlic butter and served with garlic mash. Nothing like some red meat after a day of labor:



Click to expand...


We seem to eat well around here. Damn good looking cut. Did you let it rest for about 8 minutes for that thick cut?
 
#373
1J04 said:
We seem to eat well around here. Damn good looking cut. Did you let it rest for about 8 minutes for that thick cut?
Click to expand...

Yeah, it came off the grill sizzling. I let it rest 10-15 mins while we finished getting the taters put together. With that big a chunk I took it to Medium so the fat could break down a bit. In fact, I pulled it when the cap fat broke as you can see on the top left edge.
IMG_1854.JPG
 
#374
bogeybrown said:
Yeah, it came off the grill sizzling. I let it rest 10-15 mins while we finished getting the taters put together. With that big a chunk I took it to Medium so the fat could break down a bit. In fact, I pulled it when the cap fat broke as you can see on the top left edge.
Click to expand...

Awesome. Beautiful job. Now I know you know your meat. You didn't bite on the 8 min comment. Double that to 15-16 for sure. Did ya put a tinfoil hood over it by chance? The Steak, not your Head. :p
 
#375
I smoked a pair of split 6lb chickens yesterday. A liberal coating of Adobo and extra pepper.
2-1/2 hours nekkid, then another covered in heavy duty foil.
Came out a really nice walnut color with plenty of juices and a good line of smoke through it.
Not gonna post any pics though.
Bogey's ribeye gets my vote for the top choice this weekend.
 
#376
1J04 said:
Awesome. Beautiful job. Now I know you know your meat. You didn't bite on the 8 min comment. Double that to 15-16 for sure. Did ya put a tinfoil hood over it by chance? The Steak, not your Head. :p
Click to expand...

I don't do the foil anymore. There was a time when I tried it, but realized I never did it when I cooked in restaurants, and meat came out right. Then a while ago a tv chef that I like seconded the idea of put the meat on a board and just leave it the fuck alone. Don't poke it, prod it, cover it, just ignore it and do something else while it rests. That method seems to work for me.
 
#377
I've wondered if I'm steaming the meat when covering. I cover the dish the meat is on with foil and place a small towel over it. I may try letting it sit uncovered. I'll probably need to adjust when I take it off the grill due to less resting uncovered.
 
#378
MtnCreek said:
I've wondered if I'm steaming the meat when covering. I cover the dish the meat is on with foil and place a small towel over it. I may try letting it sit uncovered. I'll probably need to adjust when I take it off the grill due to less resting uncovered.
Click to expand...

I'll say that I've retained much better crust, and have yet to find a down side to leaving it uncovered. When I did use foil it was a foil tent over the meat but not touching it. i just don't miss it, and have been happy with the results.
 
#380
Awesome little party for my eldest. He wanted Rib Eye so we picked up some Scallops as well. Did the Rib Eyes up with Mr Nichols rub, sea salt, fresh ground pepper. The Scallops got the same treatment. Did up some saute'd garlic in butter for pouring over the steaks when they were resting. Baked taters and the Mrs did up some rice and salad. Bottle of wine to wash it all down. Just a tad sleepy now. :p

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#381
That looks great. Ribeye is my favorite cut; perfect combo of fat and lean.

The first time I grilled scallops, I figured they needed butter. I clarified butter like I was going to broil them and poured that over them on the grill. Did you know pouring clarified butter on an open flame is about like pouring gas? I didn't.
 
#382
Redneck Italian:

Tators of choice. I had Irish baking on hand, so I peeled and cut up. Placed them in 9x13 dish, salted and covered with virgin oil. Bake till lightly browned and about done. In a large saucepan, brown Italian sausages, then remove. In same pan, add a little oil and saute bell pepper, onion and quartered mushrooms. Add a couple cloves of finly chopped garlic toward end. Cut up canned tomatoes and add to peppers, onions (mators only, not the juice). Add some basil and oregano and cook till mators cook down a little. Place sausages on top of tators and pour peppers, onion, ... over tators and sausages. Bake till sausages are done.

I cooked some green beans and breaded / fried some eggplant to go with it. Redneck goodness.
 
#383
Been cooking on the fire pit most nights. Did this center cut pork loin a few nights ago:

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Did that bad boy with some mashed red potatoes.
Then last night I used the leftovers with onions, hot peppers, fire roasted tomatoes, black beans, and pan gravy over rice (and a little roux for Veer_G ). It looked like hell but tasted fantastic.



 
#384
Nice job Bogey. Damn man, I love that Char. I think leftover Steak, Eggs, HashBrowns, n Toast is in order for brunch, now that ya got me all hungry n shit. ;)
 
#385
1J04 said:
Awesome little party for my eldest. He wanted Rib Eye so we picked up some Scallops as well. Did the Rib Eyes up with Mr Nichols rub, sea salt, fresh ground pepper. The Scallops got the same treatment. Did up some saute'd garlic in butter for pouring over the steaks when they were resting. Baked taters and the Mrs did up some rice and salad. Bottle of wine to wash it all down. Just a tad sleepy now. :p

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Man, did those turn out or what? Beautiful. I can tell by the pic of them resting, they are cooked perfectly. Would love to try scallops here, but finding them fresh is rare as rocking horse shit. Let me know when you're running low on Salt Grass as Miss Lori buys it buy the case and we'll hook you up.

 
#386
bogeybrown said:
Been cooking on the fire pit most nights. Did this center cut pork loin a few nights ago:





Did that bad boy with some mashed red potatoes.
Then last night I used the leftovers with onions, hot peppers, fire roasted tomatoes, black beans, and pan gravy over rice (and a little roux for Veer_G ). It looked like hell but tasted fantastic.
Click to expand...

Love the bark Bogey. Nicely done. Wood species for the pit?

 
#387
tnichols said:
Man, did those turn out or what? Beautiful. I can tell by the pic of them resting, they are cooked perfectly. Would love to try scallops here, but finding them fresh is rare as rocking horse shit. Let me know when you're running low on Salt Grass as Miss Lori buys it buy the case and we'll hook you up.
Click to expand...

Running not clear, not red, but just right. You're absolutely right. Again, didn't take a pic of the cut meat. Just dove in. All of us. Was perfect. That spice on "everything" is really the bomb. We appreciate it so damn much. I'm telling ya now. Your box is coming this week minus the deal I was waiting for. I'll get that to ya later. I know, "I don't need anything". All good. It's coming anyway's. :p
 
#390
MtnCreek said:
That pork loin looked perfect. Wish you were closer, I have a pecan on the ground that I'd love to give away.
Click to expand...

I'd love to have it. With the breeze we're getting right now I'm hoping some accessible trees offer themselves up to the BBQ gods. Pecan is notorious for quitting at the first strong wind.
 
#394
I'll try to get some photos for you. I actually have photos of the sausages & tators, but haven't gone through the f'ed up process of getting those off my vintage phone and onto a usable device.
 
#397
2 inch slab of crispy and tender pork belly seasoned with cane sugar with a line of Sriricha. Sharp cheddar cheese, 2 runny eggs cooked in pork fat. Fold over and eat like a taco.
 
#400
MtnCreek , those are my kind of vittles, "bachelor" cooking at its best. I was craving homemade chicken parm last night but mama wanted pizza, so less cleanup in the kitchen is hard to argue with. After seeing that though, I have a feeling I'll be doing some in the next few nights.
 
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