Chefs corner

[1STMP]

Tonight.....
Red chili beef enchiladas.
Extra spicey.

 

[hdwrench]

i’m off to the local VFW for chicken wing night and a couple lagers ….with my father in law ! wives out of town ….

 

[SlingLow]

Here is one of my favorites - Chil Colorado. Not too difficult and I find the peppers in the Hispanic and bulk sections of my local Winco. I increase the mexican oregano and cumin because I like those spices. I've found that if I use the puree setting on my blender, it is not necessary to run it through a sieve. I use a dutch oven for the best results.

 

[Budnicks]

i forgot seasonings . this is my go too but use whatever ya like . i usually cook 3-5 lbs potatoes at a time and it lasts a week with the wife and i…these potatoes last out of last years garden, last pic is my secret weapon…

View attachment 1644814

Those look great

 

[Budnicks]

View attachment 1644562
Two packages of Bratwurst, Two Vidalia onions, one green Bell pepper, one yellow bell pepper, four diced garlic cloves, 1/4 stick of butter, Two bottles of Warsteiner Dark Beer. aluminum pan. Put the stick of butter in the pan on the grill and melt it. Put in the chopped onions, garlic, and bell peppers. Cook until softened. Poke alot of holes in the brats and put them on the grill and cook them 80% so they have nice dark grill marks as pictured. Pour in the two bottles of beer and add the brats. cook for twenty minutes or so. I'll never cook another Brat any other way! Braised Bratwurst.

I love Sausages & Brats, my mouth is watering
dang now I'm hungry...

 

[1STMP]

Here is one of my favorites - Chil Colorado. Not too difficult and I find the peppers in the Hispanic and bulk sections of my local Winco. I increase the mexican oregano and cumin because I like those spices. I've found that if I use the puree setting on my blender, it is not necessary to run it through a sieve. I use a dutch oven for the best results.


View attachment 1644833

It's called

Carne Adovada here in New Mexico. Red Chile Pork Stew​

Love the stuff wrapped in a
warm tortilla.

 

[SlingLow]

It's called

Carne Adovada here in New Mexico. Red Chile Pork Stew​

Love the stuff wrapped in a
warm tortilla.

I've never heard of Carne Adovada. I'll have to look for it next time I travel south. I used to order Chili Colorado pretty regularly when I ate Mexican, but now I often think mine is better, so I try other dishes.

 

[MarPar]

It's called

Carne Adovada here in New Mexico. Red Chile Pork Stew​

Love the stuff wrapped in a
warm tortilla.

Not to pick nits, but isn't it adobada?

 

[1STMP]

Not to pick nits, but isn't it adobada?

Spelled either way, but it's
more of a regional dish.

Carne Adovada (New Mexico-Style Pork With Red Chiles) Recipe

Similar to chile con carne but made with pork, carne adovada is a New Mexico dish offering perfectly tender chunks of pork shoulder braised in a base made of an assortment of chiles.

www.seriouseats.com

 

[1STMP]

Took a break from the
kitchen this evening and
took the wife out to dinner.
Bone-in ribeye for me, chef's
salad for her.

 

[moparwacko]

greatest pickles ever....... you're welcome

View attachment 1643800

OK, you are correct.
I always have their bread and butter chips on my burgers. I'm not a fan of hot stuff, but these are really good - and not hot.

BTW, they are an American success story and still a hometown operation.

 

[Detective D]

greatest pickles ever....... you're welcome

View attachment 1643800

Try the Famous Daves brand of dill chips and spicy chips. I prefer the regular or mild heat ones. They make a devils spit but they are hot enough to overpower what you put them on, I pass on those.

 

[Detective D]

I can put a couple, some of these are really fast-got home from work after 11 hours-I am hungry now type things, some are weekend things.

Hot Pastrami on rye in seconds:
Get some marble rye, or pumpernickle if you like. Slightly thick cut is better for this.
Pastrami. If you can get some quality cut deli stuff, great, local stores here carry Kretshmar stuff, more pricey but their beef deli stuff is pretty decent.
Toast rye bread in toaster. not till it is actually "toast" but enough to "dry" it some and make it smell good. Helps it survive the next step.
Microwave enough pastrami on a plate to make a fat sandwich. Do NOT cook it. Warm it up. Luke warm even. Don't melt the fat.
Assemble half the sandwich. Add slice of cheese of your choice, if desired. Local place in WI here makes a fantastic smoked gouda.
Return to microwave, finish heating pastrami, melt cheese.
Top with Gulden's spicy brown mustard(or your choice) and put other slice of toasted rye on top.

Toasting the bread let's it survive the microwave trip without turning into mush. You can make this in like 45 seconds if everything is handy.
Also works with ham.

Weekend:

How to prepare, version 1, when weather didn't let you do it the way you wanted:
Take out of wrapper. Get a casarole pan. Dump in enough baked beans from a can to cover bottom well. Place this Mettwurst on top, put in oven.
Slice mettwurst when you take it out, serve with beans.
How to prepare, prefered method:
Set up charcoal grill with enough coals to last about 45 minutes in a small pile. Once they are ready, push them all over way to one side of grill.
Put Mettwurst on other side of grill grate. Don't use foil on the grill, you pussy.
Consume probably about 4-6 beers while this slow cooks for like an hour. Flip it over enough times it won't burn one side.
Unlike many sausages you would grill or BBQ, this one you want the skin to "pop" so it dries a bit. While fat is flavor, there is plenty in this and the seasoning will condense.

Once natural casing is obviously unable to take any more, and mettwurst is firm, but not totally dried out! remove from heat, let stand under a foil cover on the counter for like 10 minutes.
Slice it into 1/2" pieces.
ACTUAL meat candy. Try not to eat the entire thing in one sitting. "polish sausage" and name brand "kilbasa" is scoff worthy, turn up your nose in a snooty dismissive way worthy, compared to this. Goes well with baked beans or other BBQ side dishes like slaw, tater salad. DO NOT ADD SAUCE TO METTWURST. I see you ketchup boy, stay back!


NEXT:
Chonker size pork chops with a bone in them probably for extra goodness.
Bunch of saur kraut. Franks Kraut is decent if you need a national brand.
Slow cooker, OR dutch oven if you need to do it that way. Tall and thin is better then wide and low. You will assemble the tower of power here.
Alternate a giant stack of kraut and pork chops. DRAIN the kraut, don;t dump the juice in. too much "pickle" that way. Some people even rinse it under cold water.(not me) Start with kraut, helps keep the chops from sticking on bottom
A little drip of apple cider to add enough moisture to prevent burning on the bottom. Check this while cooking, add some regular water if it looks to be drying out at the bottom.

Cover.
Cook low and slow until chops are done.
Ma used to sprinkle the chops with some black pepper when they went in, not needed but my Pa and most of my family loved black pepper.
Chops should be eatable with a fork. Not fall apart sloppy loose(you had too much moisture in there then) but fork-able.

 

[1STMP]

Again, matter of convince
and tiresome efforts in the
kitchen.
Japanese version of shrimp
fried rice. A sweeter version
from Chinese fried rice.
Interesting in that added
veggies include carrots,
lima beans, zuccini, corn,
peas, broccoli, mushrooms,
and white onions, add a
whole different texture and
taste. Stuffed again....

 

[Pops1967GTX]

Meatballs in brown gravy with Mac & cheese… for tonight’s dinner

 

[MarPar]

View attachment 1688474View attachment 1688475
Meatballs in brown gravy with Mac & cheese… for tonight’s dinner

 

[Pops1967GTX]

Busy outside all day, quick easy dinner

 

[kiwigtx]

DO NOT ADD SAUCE TO METTWURST. I see you ketchup boy, stay back!

Who me?

 

[kiwigtx]

Chicken and Bacon Carbonara with spiral pasta or sea-shell pasta would be nice. Sometimes the tagliatelle pasta gets a bit stuck together....and messy.

 

[MarPar]

Chicken and Bacon Carbonara with spiral pasta or sea-shell pasta would be nice. Sometimes the tagliatelle pasta gets a bit stuck together....and messy.

Is that the punched lasgana's upper-class cousin?