Iron Chef WAYCT - What Are You Cooking Today
-
Can/will do!
-
-
I added Hatch chiles from New Mexico and it turned the chile verde rojo. Tastes amaze balls. Now time to slow cook some pork in it.
Pork rubbed before iron skillet, then added to a slow cooker with the chile.
And now, the wait…
It is ready. OMG, it turned out quite well. It smells so good in here too.
-
Crab bisque with a quenelle of whipped cream.
Brisket over a bed of coleslaw, smoked corn, cuke salad, Mac & cheese and homemade BBQ sauce. I ran out of room on the plate. Otherwise I would never put sauce on brisket. Always serve it on the side.
Apple pie with homemade ice cream, homemade hot fudge, and a slice of Vermont cheddar. -
Duuuuuude!!!! I need to come see you in Alexandria!
-
-
I really am happy about your new love affair with avocado meng…. So delicious, some great healthy oils in it too.
Is the butter on that steak pastured/grass-fed? I am in love with Smjör out of Iceland. It's perfect melted on a steak like that.
-
Yeah–so I forgot to mention that beyond the taste, pastured butter, like all pastured dairy, has an insane nutritional profile. Very paleo-friendly, in that the omega 3 : omega 6 ratio is far better, and it's absolutely loaded with CLA.
There is no question that it is worth the money.
-
Nuttin fancy. Fried up some really nice bacon, then cooked an omelette with asparagus and the bacon in it. Grilled heirloom maters, melon. All local and organic.
-
Figs and prosciiutto and gorgonzola go well together
-
Two egg mushroom and tomato omelet, with a little goat milk Gouda and a couple slices of thick smoked bacon.
-
Enjoy!
"Obstacles are stepping-stones that guide us to our goals"
-
Wanted to post my chili con carne recipe. I will be making some soon, probably without the masa for paleolithic purposes. It's Fall, y'all!
▼ ❑ Ingredients
▼ ❑ Meat
❑ 3 lbs cubed chuck beef (1"-1.5")
❑ 1 lbs ground sirloin beef
▼ ❑ Fresh vegetables/fruits
❑ 1 large white onion (diced)
❑ 2 poblano chiles (diced)
❑ 1 head of garlic (chopped)
❑ 1 bunch of cilantro (garnish)
❑ 1 bunch of scallions or baby Vidalias (garnish)
❑ 1 lime (garnish)
▼ ❑ Prepared ingredients
❑ 1 large can adobo chiles
❑ 0.5 lbs mole poblano
❑ 12 oz guiness
❑ 2 boxes of chicken stock
❑ Mexican sour cream (crema) (garnish)
❑ Queso fresco, crumbled (garnish)
❑ Masa
▼ ❑ Spices
❑ cinnamon (to taste)
❑ paprika (to taste)
❑ chili pequin (to taste–careful! skip for milder chile)
❑ chili arbol (to taste--careful! skip for milder chile)
❑ chili guajillo (to taste)
❑ chili ancho (to taste)
❑ oregano (whole recommended) (to taste)
❑ cumin (to taste)
❑ cracked pepper (to taste)
❑ salt (to taste)
▼ ❑ Recipe
❑ 1 Brown ground beef in butter in a cast iron skillet, mild salt and pepper, and put in a strainer
❑ 2 Brown 2 pounds of the cubed meat on one side only, put it in the strainer
❑ 3 Put other pound of cubed meat in strainer
❑ 4 Push down on meat in strainer to remove as much fat as possible
❑ 5 Set aside meat in strainer
❑ 6 Place diced fresh vegetables and garlic in large crock. Light pequin and arbor chili, salt, and pepper. Add a nice handful of oregano add no more organo entero after this; if you need more oregano later use oregano molido (ground oregano). Pour in a bit of stock and simmer until onions are translucent.
❑ 7 Dump meat into crock and stir
❑ 8 Stir in mole poblano and adobo chiles. May want to blend or crush adobo chiles, or crush as stirred in. Stir well, bring to boil and then cut heat to low, maintain a simmer. Crack lid on pot. Chili will be cooking like this for 2.5-4 hours, until beef chunks are tender/falling apart
❑ 9 Add 1/2 of beer
❑ 10 Add 1/2 of lime
❑ 11 Add stock as needed through the stew… Make it slightly more liquid than you would think, almost should look like a thick beef stew for the first hour--it will reduce and we will thicken it later
❑ 12 Stir
❑ 13 Periodically skim
❑ 14 Periodically dump in combinations of guajillo, ancho, cumin, cinnamon, and paprika and stir. Go VERY light on the cinnamon, liberal on the chiles, and in-between on the cumin. Light salt as needed, heavy ground pepper.
❑ 15 After one hour, dump rest of beer and squeeze rest of lime
❑ 16 After two hours, stir in enough masa to get it to a desired thickness (as needed)
❑ 17 When it's done (you will know because the chunks of beef will start shredding and be very tender, refrigerate overnight for better taste, or serve right away, over white rice with scallions, cilantro leaves, chopped jalapeño (or for less spice poblano), Mexican sour cream, queso fresco, and a lime wedge, squeeze as needed
