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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:

      @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
                                  • T
                                    twin
                                    見習いボス
                                    Joined:

                                    WAYBT still at it baking pies even after Thanksgiving.
                                    Going in the oven

                                    Now done out of the oven.

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

                                      Roast chickens on a bed of veg….

                                      "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
                                      • ROmanR
                                        ROman
                                        Haraki san Prodigy
                                        Joined:

                                        On Thanksgiving, I should have photo'd it but I roasted a 28 lb Turkey, brined it, threw it in the oven, basted it occasionally, and it came out great. The funniest thing was it was the largest bird I ever roasted and took up most of the oven.

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

                                          What do you do when you order 5 bones and get 7 for a Thanksgiving prime rib roast? Carve up the extras and reverse sear them with an ancho rub and a zhug compound butter to finish.

                                          Think it, be it.

                                          last edited by 1 Reply Last reply Reply Quote 0
                                          • den1mheadD
                                            den1mhead
                                            Raw and Unwashed
                                            Joined:

                                            ^ Its breakfast time here in the UK but I could get stuck into this deliciousness right NOW

                                            last edited by 1 Reply Last reply Reply Quote 0
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