Iron Chef WAYCT - What Are You Cooking Today
-
Due to the Fact that I´m starting a new Job i´m soon going to move which I thought was a good opportunity to build a solid and high quality household consiting of well made products, at least thats the theory. The reality is quite a bit differnt, finding high quality kitchen gear is a huge pain in the arse nowadays and the view good and honest brands are really thinned out.
If somone is interested i´ll list all the "good" Products that i found.
-
@Steffen go for it dude! It is difficult to find really good independent houseware stores on the high street now. Thankfully we have one in our towñ. One of my favourite things to do on downtime is to get a coffee and then browse their store https://www.potterscookshop.co.uk
-
DAMN now I'm hungry.
Meanwhile–SURPRISE!--green pork chili fumes are permeating the Causey residence as a large batch reduces to the desired thickness.
Controversial for some NM-style green chili partisans, but requisite for mine, roasted tomatillo:
Some of the mis en place:
I baconated my pork rub this time:
The star of the show, New Mexican Hatch green chiles (though, again controversially, I'd have preferred Pueblo chiles from Colorado). This is a fairly hot batch. I love hot food, but I try to cook chili mild so that others can enjoy, as you can always add heat:
Reduce, reduce, reduce:
Smother, smother, smother (red sauce pork tamales):
-
Looks really nice @Chap incase you don´t know it already and if you got some time on your hands check out the 28 part "omakase" series on the eater youtube channel:
It´s really well made and features a wide range of japanese master chefs from all over the world, lots of knowledge, craft and michelin stars are involved.
-
Salmon sashimi and real wasabi root? Damn, that looks good.
-
@mclaincausey I enjoyed that account and I'm going to look into recreating this food. Thanks for the inspo.
-
If it's any help, here's the recipe:
Ingredients
6 large Pueblo, hatch, or Anaheim Chiles (options listed in order of preference
Enough tomatillos to fill a cookie sheet if cut in half
Pork. Either fatty meat like a shoulder for a longer cook and more flavor or lean meat like 2 tenderloin for a shorter cook and more tenderness. Cube into about 1" cubes. Dust with salt and optionally smoked paprika
1 large white onion, diced
3-5 cloves of garlic, minced
Chicken stock
Mexican oregano (dried), 1 Tablespoon
Cumin, 1 Teaspoon
Fresh cilantro, 1 bunch
1 jalapeno
Cotija cheeseInstructions
Take the skins off the tomatillos, cut them in half vertically, and lay them out cut side down on an oiled cookie sheet. Broil until browned. Remove as much skin as possible and puree the innards in a blender or food processor.Roast the chilis over open flame, or broil them. Either way, blacken the skins without burning the flesh. Then place them in a bowl with Saran wrap sealing them to steam them.
While the chilis are steaming, heat some olive oil, avocado oil (preferred), or butter in a Dutch oven. Placed diced onion and minced garlic in there on medium heat. You want the onion to become glassy, and don't want to burn the garlic, so stir it periodically. You can optionally use a thickener (masa recommended) if you make a roux at this stage.
While that's happening, uncover the peppers and wipe the char off with a paper towel. Then cut the stem ends about 1" in. You can then dice the peppers. You can cut them open to remove seeds, especially if they are spicy, but most of them will be in the stem end you cut off.
Add the cubed pork to the Dutch oven. Cook it until it's browned on most sides of most of the cubes.
Add green chilis, tomatillo, oregano, and cumin and stir.
Cut the stems off the cilantro bunch and then chop the stems up very finely. Add to Dutch oven and stir. The stems have a lot of flavor and will blend in better than cooked cilantro leaves. Keep the leafy part fresh for a garnish.
Add some chicken stock if needed. It should look like a soup. Bring this to a simmer and let it ride until the pork is tender (about an hour for tenderloin). Stir occasionally, and scrape the bottom of the Dutch oven when doing so. Add stock as needed, but I like to get it pretty thick, so I cook it down quite a bit. Salt to taste, keeping in mind that as it thickens, salt will concentrate, that the pork was salted before cooking, and that broth likely has salt in it. So I try to salt later in the process.
Serve with chopped cilantro, cotija cheese, and optionally sliced or diced jalapeno as garnish.
)
