What are you cooking???

[BigFrank]

I grabbed a bag of hatch chilis at the store today, I'm trying to figure out what I want to do with them. Anyone have a recipe they'd like to share?

If they aren’t too spicy I’d do rajas con crema. I go real light on the crema. Healthier and I feel like it’s much better when the peppers aren’t drowned in cream.

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

This rajas con crema, elote, y queso recipe is a creamy Mexican taco filling made with fresh poblano peppers, sweet corn, heavy cream, and Manchego.

www.allrecipes.com

 

[SAISON FUCK]

Oyster mushrooms from my in-laws woods, deep-fried.


The fried oyster mushrooms, tomatoes, house spicy cumin pickles and duck egg mayo on toasted bread. Green beans and bacon.

 

[Lutter]

I grabbed a bag of hatch chilis at the store today, I'm trying to figure out what I want to do with them. Anyone have a recipe they'd like to share?

I put them into pimento cheese but you can put then in literally anything.

 

[FATC1TY]

Made some schnitzel, some home made spaetzle, hunters sauce, arugula lemon dressed salad.

 

[FATC1TY]

Crosspost for those who aren’t into wild caught. Grouper, leek risotto… all the good stuff.

 

[Lutter]

I grabbed a bag of hatch chilis at the store today, I'm trying to figure out what I want to do with them. Anyone have a recipe they'd like to share?

Picked this up at Central Market earlier. I should have taken pics of all the Hatch food they had in the store but that particular store does not fuck around when it comes to the Hatch harvest….



Also bought Hatch cheese (already ate) and Hatch Marland crab cakes from the fish section for dinner tomorrow.

 

[Fear]

I grabbed a bag of hatch chilis at the store today, I'm trying to figure out what I want to do with them. Anyone have a recipe they'd like to share?

The Best White Chili With Chicken Recipe

Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chili con carne traditionalist will dip their finger into when they think nobody is watching.

www.seriouseats.com

I think those are excellent in white chicken chili.

 

[bae]

Fried okra + tomato sando

 

[flyingbison]

First crack at chicken shawarma for dinner tonight (grilled the chicken thighs yesterday). Fan-freakin-tastic, if I do say so myself. (Ms Bison, who spent a couple of months in Jordan, agreed)

 

[JoeLikesBeer]

Trusting JoeLikesBeer on this one

I tested mine the other day. Good but they need a few more days to soak in the flavor a bit more.

Update for quirk6 : I have consumed about 3/4 of the jar. They good. I made an egg salad sandwich with some the other day and put one in my ramen. The color doesn't really soak in as you can see.

 

[SAISON FUCK]

Pizza. Tomatoes and basil from the garden. Garlic probably from the garden. Sourdough made by my wife at work.

Simple and delicious.


Is there a canning thread? Peach Maple Vanilla jam and Blueberry Rhubarb jam.

 

[Layne]

Pizza. Tomatoes and basil from the garden. Garlic probably from the garden. Sourdough made by my wife at work.

Simple and delicious.


Is there a canning thread? Peach Maple Vanilla jam and Blueberry Rhubarb jam.

There’s a ferm and pickling thread. I think several of us have just posted there

 

[Dave]

Update for quirk6 : I have consumed about 3/4 of the jar. They good. I made an egg salad sandwich with some the other day and put one in my ramen. The color doesn't really soak in as you can see.

I’m sorry, what is this?

 

[JoeLikesBeer]

I’m sorry, what is this?

Eggs pickled in 100% Valentina hot sauce. I posted about it in another thread about hot sauce a while back.

 

[Dave]

Eggs pickled in 100% Valentina hot sauce. I posted about it in another thread about hot sauce a while back.

Try softish eggs in ponzu and sriracha. Valentina egg breakfast torta needs to be a thing.

 

[quirk6]

Update for quirk6 : I have consumed about 3/4 of the jar. They good. I made an egg salad sandwich with some the other day and put one in my ramen. The color doesn't really soak in as you can see.

Had my first one for breakfast yesterday, mashed it on some toast with some avocado. It was delicious.

 

[Podunkparte]

Spotted some quality pork belly at the store this week and thought I'd take 1 of 2 routes. Smoke it like a brisket, or go for something outside my comfort zone: Chinese braised.

Option 2 it is.



I grabbed some Xiaoxing wine, dark soy, and rock sugar. Omitted the star anise (because licorice flavor is pretty disgusting) and added garlic and lots of red pepper flake to the recipe I found.

The image above eventually became this:



And this is without a doubt the best tasting thing I have ever made. That perfect balance of sweet, spicy, umami, fatty, and tender.

The plan was to make a batch big enough for lunches for the week, but after a taste, I had to have a bowl with some rice, so I'll make a new batch tomorrow to fill out the week.

Considering the building of flavors and breakdown of the meat, this actually went faster than I anticipated. Probably 2 1/2 hours in total, from blanching the pork belly to a fully reduced glaze.

 

[Podunkparte]

I think Kenji’s POV YouTube videos in his kitchen are my favorite cooking shows. You see all the normal things you might do when cooking, not pretentious…dog showing up, the occasional mistake. Totally makes me feel like I can make this stuff. Plus he just seems so damn nice.

Yeah, I get a lot from his videos too. The other one I like a lot is Sip and Feast, the Italian dude. Most Italian food is fairly simple, but he makes things seem so casual and easy.

 

[Podunkparte]

I grabbed a bag of hatch chilis at the store today, I'm trying to figure out what I want to do with them. Anyone have a recipe they'd like to share?

Lots of things. Always char roasted (then you can peel and freeze.)

I've done salsa verde, pulled chicken and chile enchiladas/chimichangas, and added to a baked Mac and cheese with char roasted sweet corn.

 

[OceanOfMead]

Cc: lazy meals thread.
We had leftover fries from dinner the other night and just came back from WI with fresh curds so of course we turned it into poutine.