Iron Chef WAYCT - What Are You Cooking Today
-
@mclaincausey This looks lovely. So does your white chicken chili.
-
@seawolf thanks! I’m stealing your recipe next time although I lack the skills for the lovely brunoise on the veggies. It’s not wholly dissimilar from what I did.
The chicken chili is super simple and fast. I yearn to do a low and slow Texas red chili soon. I love doing green chili stew and chili verde too but did that recently enough.
-
@mclaincausey the only reason I photographed the process of making the bolognese that day was because I was somehow motivated to chop the veggies by hand and they looked nice. Normally I can’t be bothered and carefully blitz them in the food processor to resemble a brunoise.
I’ve made Texas chili a few times using the Serious Eats recipe. Have you tried that one? It’s so good, and I like to add beans because it’s some extra protein and to mess with my friends from Texas.
-
@seawolf yeah brotha my recipe is based on Kenji’s! I love the partial browning, fish sauce, and other techniques he uses. I’m a big fan of him and his empirical approach.
On the below I incorporated some brisket burnt ends.
-
@mclaincausey Kenji is great. And I totally agree about the browning. That’s such a pragmatic approach and it yields great results.
And I bet that was so good with the brisket!
-
@seawolf my smash burger recipe is mostly his Ultra Smash burger recipe, with the stack bottom to top being bottom bun, dill pickles (this is the one time I prefer crappy shelf stable ones), grilled onion, patty, cheese, patty, sometimes another slice of cheese but usually not, fry sauce in the style of Freddy’s, top bun. Buns lightly toasted.
I have a very heavy duty spatula / scraper and use it with wax paper to smash. By the time I’ve smashed all the patties (usually 8), it’s time to flip and top half of em with cheese. By the time that’s done, it’s time to stack and place on the bottom bun. It’s a little frantic but the payoff is there!
I had leftover fries from last night and made white chicken chili fries for the first time. It works!
-
Leftover prime rib means French dip sandwiches. Made a stock from the bones and trimmings, a gravyish jus from that, horsey cream, creole mustard, melted Munster, lemon dressed arugula, caramelized onion on a local bakery’s baguette.
Think it, be it.
-
@mclaincausey serious sandwich envy… wow
-
-
I'd never even heard of White Chili Chicken until @mclaincausey posted above.
Have a few pounds of Turkey in the freezer, so here is my first attempt at White Chili Turkey .....
"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
-
I went through a big phase of trying different noodle dishes with pasta techniques and pasta noodles, last night was dan dan noodles with spaghetti, same sauce as regular dan dan but instead of a pool at the bottom of the noodles i mixed the ground pork with the sauce and tossed it with the spaghetti and some of the pasta water, topped with peanuts, scallions and sichuan peppercorn powder.
-
@Alex pizza is hard and you’re already better at it than I am.
-
@Giles that looks great!
Mine is very ghetto but a good quick fix. Make a stock from leftover rotisserie chicken carcasses, pull the meat from another rotisserie chicken (both chickens purchased cooked), and I use canned beans, chilis, tomatillo, etc. one day in theory I’d like to try doing it the “right” way with fewer off the shelf components but it’s good enough doing it the lazy way
for whatever reason I am much more particular and labor intensive about every other chili and chile I make (red Texas beef, green pork chile stew, chili verde which weirdly isn’t the same thing as chile, carne adobada, and chile Colorado).
-
This is the recipe I used...
https://www.delish.com/cooking/recipe-ideas/a57946/easy-white-chicken-chili-recipe/
Had plenty of turkey stock and turkey in the freezer
Used 1 tin of these rather than "2 (4.5-oz.) cans green chiles" (which a hopelessly vague description for a vital ingredient)
-
Meanwhile, I'm rendering beef fat down for the Chili (or is it Chile - you've got me confused) Con Carne, that is now on the go....
