Chutney on everything - I like your style.boogercrack and ChicagoGuy talked about making daal in their insta pots recently and that inspired me. Easy, quick, delicious.
What are you cooking???
- Thread starter mattafett
- Start date
Is there another style? I am out of cilantro chutney. Need to order more.
Super simple blender sauce.
1/2 c cilantro
1/4 c yogurt
1 jalapeno
1 garlic clv
1/2 t each cumin, lime, salt
1-2 T water to thin
Make it from scratch! It’s crazy cheap and super easy - throw a couple bunches of cilantro, some serrano or those green finger hot peppers (or jalapeño if that’s what you’ve got on hand), and a splash of water into a blender or food processor and fire it up until it looks like chutney. Then mix in salt and lime juice until it tastes right.
If you want to jazz it up, add cumin, fresh ginger, or my wife’s South Indian secret ingredient, dry roasted peanuts and blend some more.
For restaurant style, add some yogurt. For home style, no yogurt.
Shhhhh I need to order chili crisps and other oddities from Snuk Foods.
Any chilp crisps similar to, or better than, Co-op's? The speed with which I have nearly killed this jar of Co-op is utterly shameful.
Mr. Bing is my other favorite. I have my eye on a Moroccan chili crisp I may order to try.
GhostOfGaspar
Husband of Dime-Piece
Cross-post from RFT, though a slightly different photo, as I didn’t realize it was better served in this thread. This is my annual crawfish boil from last night.
Hit up Supreme Lobster’s retail outlet today (for the non locals, Supreme Lobster supplies all the Chicago restaurants with their high quality seafood). Left with a pound of Mahi Mahi to serve up for dinner tonight, which we made the below recipe, as well as a few other goodies (both crab AND lobster rangoon, lobster bisque and I want to say one other thing - they have prepped smelts so next time I am not fucking around with prepping them myself).
Anyway, this recipe was super easy and the fish was really good and I wasn’t worried about the quality. Great dish.
Seared Mahi-Mahi with Green Gazpacho Sauce
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.
FATC1TY
the fat, shitty poster
Dunno where this goes anymore, I cooked two, but got home from vacation and cut up some Denver steaks. SRF markets them as zabuton, it’s a square primal cut, minimal trim to clean, but you cut it diagonally, and it’s pretty rich and amazing, against the grain.
Cut them into smaller portions,1-1.5 inches thick and they are pretty great.
That’s 7 pounds, plus the trim and shaping I made into kabab meat.
Cut them into smaller portions,1-1.5 inches thick and they are pretty great.
That’s 7 pounds, plus the trim and shaping I made into kabab meat.
Dunno where this goes anymore, I cooked two, but got home from vacation and cut up some Denver steaks. SRF markets them as zabuton, it’s a square primal cut, minimal trim to clean, but you cut it diagonally, and it’s pretty rich and amazing, against the grain.
Cut them into smaller portions,1-1.5 inches thick and they are pretty great.
That’s 7 pounds, plus the trim and shaping I made into kabab meat.
Looks incredible. What grade of meat is that?
FATC1TY
the fat, shitty poster
American wagyu cross, so just a bit over normal prime I would say.
(Former Member)
Guest
FATC1TY
the fat, shitty poster
It’s pretty reasonable, but I know there’s regional differences for supply and such, but this was $26 a pound I think.
The baffling part was how small the gap was now with the increased beef prices of the last year or so. This cut, and company hadn’t increased, probably because it was already at a higher end of the price spectrum, with lower demand. Now the similar cut with a choice/prime grade is within $5-7 bucks a pound due to shortages.
Layne
🍌
Do you have it at a local store or something? The website shows $79 for 12 oz… or is the black grade just that much more?
American Wagyu Zabuton Steak (Denver Steak) - Snake River Farms
Also known as the Denver steak, the zabuton is a rich and delicious steak with a buttery flavor and texture. A wonderful steak for the grill or skillet.
www.snakeriverfarms.com
FATC1TY
the fat, shitty poster
Do you have it at a local store or something? The website shows $79 for 12 oz… or is the black grade just that much more?
American Wagyu Zabuton Steak (Denver Steak) - Snake River Farms
Also known as the Denver steak, the zabuton is a rich and delicious steak with a buttery flavor and texture. A wonderful steak for the grill or skillet.
This is the black grade, I didn’t know they offered it online! Their top tier is “gold grade” and Ive never found it worth it outside of the occasional strip steak. I get it from a local guy, I’ll have to ask what he pays for it, kind of makes me wonder now if he’s selling it to me close to his wholesale, but I know SRF does a pretty hefty markup for certain items online.
granted, you get the steaks cut from SRF direct, I have to cut mine and account for some loss too, but not that much for the price they are asking.
You breaking down primals or something? Nice.
FATC1TY
the fat, shitty poster
Sort of, but minimal work at best. Little trim cleaning, some losses from the total, but saves me $$ and I portion to my liking. I buy skirt steaks that still need trimmed and peeled, but I come out wayyyy ahead of buying it already done, especially if I want to splurge for a better grade/product.
mborden
Otter Enthusiast
My buddy made some Ethiopian food the other night and had a ton of leftover injera that he sent us home with. I was looking for a recipe to use some of it up and I came across one for Firfir with Eggs, which was kind of like an Ethiopian Huevos Rancheros. The sourness of the injera was perfect, but the berbere was a bit too much for my wife. I wish I had some cottage cheese to go with it to cool it down a bit, as I think that would have been perfect.
Wanted falafel but also wanted Indian. So I made some crunch patties with broccoli and fresh chickpeas, then threw them on this bread with cilantro and tamarind chutneys. 
(Seems relevant to this recent thread too, I suppose.)
Pan seared chicken and sautéed greens. Simple and great.
Adapted from yesterday's NYT recipe of the day. Roasted honeynut squash, baby beets, carrots, and parsnip with a mixture of spices. Served over a garlic yogurt sauce; topped with crispy chestnut mushrooms and, of course, an egg. INRAT: I needed to use all this produce.
(Seems relevant to this recent thread too, I suppose.)Pan seared chicken and sautéed greens. Simple and great.
Adapted from yesterday's NYT recipe of the day. Roasted honeynut squash, baby beets, carrots, and parsnip with a mixture of spices. Served over a garlic yogurt sauce; topped with crispy chestnut mushrooms and, of course, an egg. INRAT: I needed to use all this produce.