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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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    • 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
        見習いボス
        Joined:

        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
        last edited by 1 Reply Last reply Reply Quote 0
        • 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'

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

                    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
                                  Joined:

                                  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
                                      • mclaincauseyM
                                        mclaincausey
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                                        Looks and sounds great!

                                        Think it, be it.

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

                                          Yesterday we made a Moroccan style couscous. We had lamb 4 ways as meat: marinated skewers of leg-of-lamb, ‘kefte’ meatballs, mergiez (spicy lamb sausages - we bought those) and a fall-off-the-bone braised leg of lamb. I also made harissa (spicy sauce / condiment) from scratch. It was epic. We were 11 around the table…

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • ChrisC
                                            Chris
                                            Raw and Unwashed
                                            Joined:

                                            That looks magnificent.  I could eat all of it.  It would take me days, and I would about every minute.

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