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Started By
Message
Whats something you've been wanting to cook?
Posted on 2/29/16 at 12:20 pm
Posted on 2/29/16 at 12:20 pm
I keep thinking about stuffed cabbage rolls...its been a year or more.
15
Posted on 2/29/16 at 12:23 pm to mpar98
Pork belly
Posted on 2/29/16 at 1:54 pm to J Murdah
Osso Buco
This post was edited on 2/29/16 at 1:56 pm
Posted on 2/29/16 at 2:04 pm to mpar98
I looked in the pantry yesterday and realized I still had several cups of bomba paella rice. Gotta get some dry chorizo and get that paella made soon.
Posted on 2/29/16 at 2:08 pm to J Murdah
I've done both pork belly (first time recently) and Osso Bucco (a few times)
I'd say both are pretty easy for a moderately skilled cook such as myself
I'd say both are pretty easy for a moderately skilled cook such as myself
Posted on 2/29/16 at 2:09 pm to TigernMS12
quote:
Osso Buco
This has been on the list for me and just haven't had time to mess with it when I was craving it and didn't have the craving when I had the time.
Posted on 2/29/16 at 2:11 pm to TigernMS12
quote:
Osso Buco
yep
and I got some beef shanks in my farm bag this week so it looks like I'll be doing it soon enough
Posted on 2/29/16 at 2:12 pm to Powerman
If you can cook a pot roast, you can cook osso bucco.
Posted on 2/29/16 at 2:15 pm to Salmon
the other thing that I want to really learn how to do is smoke meats
I have a cheap Brinkmann smoker that I got for Christmas like 5 years ago but I've never even taken it out of the box
I have a cheap Brinkmann smoker that I got for Christmas like 5 years ago but I've never even taken it out of the box
Posted on 2/29/16 at 2:15 pm to mpar98
Shakshuka
Just got a new tajine a couple weeks ago, been wanting to give a lamb tajine recipe a go.
Just got a new tajine a couple weeks ago, been wanting to give a lamb tajine recipe a go.
Posted on 2/29/16 at 2:19 pm to offshoreangler
quote:
Shakshuka
it's a weekend breakfast standard for me. I use Lebovitz's recipe, and double the amounts for a big batch of the "sauce". Stick it in the freezer in 1 or 2 serving portions so you can make it very quickly. Recipe here: LINK
Posted on 2/29/16 at 2:21 pm to Salmon
red electric one?
or charcoal one?
or charcoal one?
Posted on 2/29/16 at 2:23 pm to LSUvegasbombed
charcoal
Posted on 2/29/16 at 2:25 pm to Y.A. Tittle
quote:
If you can cook a pot roast, you can cook osso bucco.
Correct
But there are a few keys to making it better than the average pot roast
Posted on 2/29/16 at 2:30 pm to Powerman
Give me a go to recipe for Osso Bucco
Posted on 2/29/16 at 2:31 pm to mpar98
Pad Thai
Posted on 2/29/16 at 2:34 pm to Powerman
quote:
But there are a few keys to making it better than the average pot roast
As there are to making pot roast better than average.
Posted on 2/29/16 at 2:37 pm to Powerman
I struggle with roast the most. It's always bland, not sure what I am doing wrong. So I'll add a decent pot roast to my list
Posted on 2/29/16 at 2:39 pm to Y.A. Tittle
Braciola/Sunday Gravy
Jamaican rub chicken and ribeyes
Jamaican rub chicken and ribeyes
Posted on 2/29/16 at 3:01 pm to Salmon
quote:
Give me a go to recipe for Osso Bucco
I usually make 4 at a time.
Season the shanks with salt and pepper, tie them up with kitchen twine and dust in some flour. Brown on all sides.
Add diced mirepoix after removing shanks, season vegetables with salt.
Add in 1 TBSP or so of tomato paste and stir so it doesn't burn
Add the veal shanks back to the pan with some red wine and beef stock and bring everything to a boil. You should have enough liquid to be about 3/4" up the shanks. Reduce to a low and cover pot for about 2 hours.
You can also impart some herbs if you like by wrapping them up in a cheese cloth and adding to the pot
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