Prog Chefs Unite!!!

I've recently started making chili, and bought a couple of cookbooks on the subject. It is really a great cold weather dish! As for tacos, they're more Micky's speciality... Just like David, I find the addition of avocado and sour cream (I actually use Greek yogurt) very tasty and refreshing. The last time I made chili I even made salsa to go with it, using grape tomatoes, scallions, garlic and cilantro. It did taste wonderful indeed!

BTW, tomorrow is Mardi Gras (or Fat Tuesday), and even if we're not going to dress up or wear masks as people would in New Orleans, Rio de Janeiro, or even Italy, I've promised Micky I'm going to cook jambalaya and bread pudding to celebrate the event in true Creole style.

I made a killer batch of tacos last night. Sauteed onions and garlic, added in some ground sirloin and browned it. Seasoned that with cumin, chili powder, oregano, paprika and salt and pepper. Incorporated that and added some red wine, stewed tomatoes and tomato paste and simmered on low for about 15-20 minutes. Finished it off by adding black beans and cooked for about 10 more minutes. Sometimes, tacos just hits the spot.

E

I love fresh cornbread with butter and honey

did a meatloaf last week I was quite happy with, covered it with a honey-ketchup glaze that got browned and crusty  ..i must remember to make a double recipe next time so there'll  be plenty for sandwiches the next day

 

It was  - and a large chunk of fresh crusty bread to mop up any sauce that was left - pure heaven.

Last night: Braised lamb shanks in red wine with tomatoes, shallots and butter-beans - slow cooked for 12 hours and served with mashed spuds, broccoli and asparagus. *drool*

TheCaptain wrote: Angelo wrote: Cut the crap, guys...  Do you have a recipe for a good crap that would require cutting?

Well I guess you can divide the food world into good crap that requires cutting into and good crap that doesn't.  But then there's thaw whole category of crap that you should never cut into. 

Most people would put durian into that category.

Which I'm convinced only hasn't gone into extinction because someone somewhere was really desperate.


Edited by Slartibartfast - February 03 2009 at 05:54

Atavachron wrote: doing a ragu tonight of pork shoulder, chicken thigh, olive oil, red onion, garlic, white wine, brown sugar, parsley & oregano, lemon, tamarind, a chili pepper, and the best packaged tomatoes on the market; Pomi.  The meat will braise in the sauce till falling apart and in a couple hours I should have a nice pasta sauce.

you're killing me

NaturalScience wrote: E-Dub wrote: I had my mom up and did my roast chicken where I cut out the backbone, butterfly it and drape it over seasoned potatoes, carrots and celery. REALLY a nice way to roast a chicken and adds a lot of flavor to the veggies. E Wow, I really like that idea - definitely have to give that one a try.  How did you season the potatoes?

Just salt, pepper, a drizzle of olive oil and sprigs of rosemary. The chicken adds the bulk of the flavor.

E

The Salt Beef was a major success - it didn't look too appetising during the week's brine-curing, nor through much of the boiling, but once it was blasted in the oven for 30 minutes it came out looking and smelling wonderful (I understand that a teaspoon of saltpetre would have helped preserve the colour during the cure - but buying the third ingredient of gun-powder is nigh-on impossible). I served it with a simple vegetable bake of potato, swede, carrot, onions and leaks and the beef tasted like pastrami that melted in the mouth, with all the spices and herbs from the curing coming through with every mouthful.

Edited by Dean - January 25 2009 at 19:12

I had my mom up and did my roast chicken where I cut out the backbone, butterfly it and drape it over seasoned potatoes, carrots and celery. REALLY a nice way to roast a chicken and adds a lot of flavor to the veggies.

E