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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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    • 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
                            見習いボス
                            Joined:

                            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
                                見習いボス
                                Joined:

                                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.

                                    last edited by 1 Reply Last reply Reply Quote 0
                                    • UnTuckedU
                                      UnTucked
                                      Joined:

                                      @JDelage goodness gracious that was some spread!!!

                                      In search of:
                                      IHV-04, med.
                                      IHSH-185, large
                                      IHSH-186, large (khaki, and green)

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

                                        Happy Thanksgiving!

                                        Reverse seared prime rib, medium rare, served with a pink peppercorn, horseradish, chive cream.

                                        Smoked "baconator"

                                        I don't have a picture of the smoked turkey but it was divine.

                                        Think it, be it.

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

                                          +1 for pork at Thanksgiving. Turkey is overrated. That baconator looks dope.

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

                                            Agreed, turkey has a much lower ceiling than other meats but the dark meat was especially good. In general though I agree, outsized hype for a bird that takes a decent amount of effort to just be edible. Between brining, whiskey butter injection, and smoking we were able to get a great result.

                                            The baconator was done by a friend. He made/cured the sausage, ham, and bacon, then the baconator. The ends of it are about the best damn thing you could eat.

                                            Used a recipe on the prime rib that we developed last year. Herb paste on all sides of the meat, truss the bones back on, cook low and slow to 135F read at the center, blast at 500F for 10 or so minutes. This reduces the temperature gradient as evidenced by the dreaded gray ring normally found on prime rib such that you have a crispy exterior and medium rare flesh all the way through. Same principles as sous vide or slow smoking.

                                            You'd never know from my post, but we had a lot of great vegetables and vegetarian dishes too.

                                            Think it, be it.

                                            last edited by 1 Reply Last reply Reply Quote 0
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