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    Iron Heart Fall/Winter 2025 Collection Preview - Now Live

    Iron Chef WAYCT - What Are You Cooking Today

    Hobbies and Pastimes
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    • S
      sabergirl
      見習いボス
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      Dang, Eli–save me a slice!

      last edited by 1 Reply Last reply Reply Quote 0
      • bryaneidins70B
        bryaneidins70
        Iron Heart Deity
        Joined:

        I love a Pizza with an Egg.

        'Fail we may…Sail we must'

        last edited by 1 Reply Last reply Reply Quote 0
        • JDelageJ
          JDelage
          啓蒙家
          Joined:

          Made a big top loin roast in our smoker / cooker barrel…

          last edited by 1 Reply Last reply Reply Quote 0
          • GilesG
            Giles
            IHUK Crew
            Joined:

            My, that looks good….

            "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

            last edited by 1 Reply Last reply Reply Quote 0
            • neph93N
              neph93
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              Looks fantastic. Perfect colouring. What did you use for the rub/marinade?

              «Stevie Heighway on the wing!
              We had dreams, and songs to sing…»

              • Dame Vera Lynn
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              • JDelageJ
                JDelage
                啓蒙家
                Joined:

                I used a mix of olive oil, coarse mustard, pepper, coriander, garlic, shallot, rosenary, & oregano, pulsed together. That was an 11lbs beast. We’re going to eat cold meat all week long… 😛

                last edited by 1 Reply Last reply Reply Quote 0
                • neph93N
                  neph93
                  見習いボス
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                  Sounds wonderful.

                  «Stevie Heighway on the wing!
                  We had dreams, and songs to sing…»

                  • Dame Vera Lynn
                  last edited by 1 Reply Last reply Reply Quote 0
                  • SeulS
                    Seul
                    Joined:

                    @bryaneidins70:

                    I love a Pizza with an Egg.

                    I got some free organic smoked salmon at work. Decided to have a go at a pesto based pizza again… With Quorn bits to dam the egg yolk... And halloumi cheese...

                    last edited by 1 Reply Last reply Reply Quote 0
                    • Stuart.TS
                      Stuart.T
                      Raw and Unwashed
                      Joined:

                      Cheating…I had breakfast at a great new place in Leigh-on-sea called ' the brunch co'...It was the best bravas eggs I've eaten anywhere, and the flat white was very tasty too...

                      last edited by 1 Reply Last reply Reply Quote 0
                      • bryaneidins70B
                        bryaneidins70
                        Iron Heart Deity
                        Joined:

                        Got a friend who used to live in Leigh on sea, had a couple of good nights out there and usually hit 'Stop the world' for breakfast. Will check out your find next time i'm down.

                        'Fail we may…Sail we must'

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                        • mclaincauseyM
                          mclaincausey
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                          Green chile pork stew, New Mexico style but with charred tomatillo added.

                          Though a Coloradan, and though I prefer Pueblo to Hatch chilis, I favor the roux-less, simpler New Mexican approach to this dish, eschewing adulterants such as potatoes, tomatoes, and so forth.

                          Very simple, very few ingredients (roasted chilis, pork, garlic, onion, tomatillo, cumin, salt, oregano, pepper, a few dashes of Tapatio and Tabasco green, usually chicken broth but I forgot to get some and my homemade stock was frozen) and as good as green chili gets IMO. Sometimes simplicity wins.

                          Think it, be it.

                          last edited by 1 Reply Last reply Reply Quote 0
                          • JDelageJ
                            JDelage
                            啓蒙家
                            Joined:

                            Green chili rocks.

                            last edited by 1 Reply Last reply Reply Quote 0
                            • GilesG
                              Giles
                              IHUK Crew
                              Joined:

                              @mclaincausey:

                              Green chile pork stew, New Mexico style but with charred tomatillo added.

                              Link to a recipe?

                              "OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011

                              last edited by 1 Reply Last reply Reply Quote 0
                              • mclaincauseyM
                                mclaincausey
                                見習いボス
                                Joined:

                                @Giles:

                                @mclaincausey:

                                Green chile pork stew, New Mexico style but with charred tomatillo added.

                                Link to a recipe?

                                Do you have my Instagram? @mclaincausey I have the basic recipe listed in a comment reply there.

                                I cook by taste and instinct so it lacks measurements unfortunately

                                Think it, be it.

                                last edited by 1 Reply Last reply Reply Quote 0
                                • JDelageJ
                                  JDelage
                                  啓蒙家
                                  Joined:

                                  Not exactly the same, but I can vouch for this one:
                                  https://honest-food.net/wild-boar-chile-verde-recipe/

                                  Finding tomatillos in Europe might be a challenge…

                                  last edited by 1 Reply Last reply Reply Quote 0
                                  • AlexA
                                    Alex
                                    IHUK Crew
                                    Joined:

                                    @JDelage:

                                    Not exactly the same, but I can vouch for this one:
                                    https://honest-food.net/wild-boar-chile-verde-recipe/

                                    Finding tomatillos in Europe might be a challenge…

                                    Thanks. We can get tomatillos from the farm Giles & I buy from, but only in the summer.

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • JDelageJ
                                      JDelage
                                      啓蒙家
                                      Joined:

                                      TBH, tomatillos are weeds, they grow pretty easy, but yes, they require hot weather.

                                      last edited by 1 Reply Last reply Reply Quote 0
                                      • mclaincauseyM
                                        mclaincausey
                                        見習いボス
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                                        The tomatillos are certainly optional for this form of chili. Truly what most refer to as "chili verde" requires tomatillo as a main ingredient, and what we call "green chili" or "green chili stew" in the Southwest does not and is instead centered on varieties of Anaheim chiles (Hatch in NM, Pueblo in CO). Some New Mexico-style partisans (they are very purely about the peppers) might look at the inclusion of tomatillo as sacrilege, while in Colorado, anything goes (IMO to an extreme). CO variants typically start with an (IMO unnecessary) roux and include tomato, potato, and other ingredients that I find unnecessary and distracting from the peppers.

                                        Anaheim chiles thrive in challenging conditions, which is why Colorado Pueblo chiles are IMO superior to the legendary Hatch chiles of New Mexico–fleshier and a bit hotter. You can order dried Hatch chiles very easily though, and rehydrate them and roast them. And they are damn good--some of my best efforts used them as a base and Pueblo for heat.

                                        You can garnish with tortilla, fresh cilantro (which reminds me, that was an ingredient I forgot to include in my Insta recipe, a handful or so of chopped cilantro), scallion, cotija, and/or jalapeno.

                                        Think it, be it.

                                        last edited by 1 Reply Last reply Reply Quote 0
                                        • mclaincauseyM
                                          mclaincausey
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                                          Last night's meal was cooked for service tonight (I generally do this with stewy dishes). It is by no means traditional to have it thick enough to eat off a plate with a fork, but I think I'll make it thick like this henceforth.

                                          Brandi's corn cotija lime cilantro salad and roasted veggies round it out.

                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • SeulS
                                            Seul
                                            Joined:

                                            Still trying to perfect that pesto pizza… Made a mix of tomato sauce, spicy hummus and red pesto for the ground layer... Then red onions, sweet peppers mixed with spicy peppers, layer of shaves of grana padano cheese, sweet potato falafel smeared with goatcheese with honey, brown mushrooms, egg.

                                            last edited by 1 Reply Last reply Reply Quote 0
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