Bistro Rufus 2.0

[rufuspaul]

Well since Jeff deleted the original thread I think it's time I started a new one. The original Bistro Rufus concentrated on traditional French bistro cooking techniques. I've since expanded into other cuisines like Mexican and Asian and I'll include some of those recipes here.

But first let's start with the basics. First off: knives

Now I have quite a collection of cutlery but to get started you really only need one.


http://img287.imagevenue.com/loc245/th_28908_Chefsknife_122_245lo.jpg


The basic chefs knife. This is the go to knife for any style of cooking. As you expand your practice you will probably want to get a paring knife and maybe a boning/fileting knife but a good sharp chefs knife is essential.

You'll need a good cutting board. I prefer wood because it gives me more control but the plastic ones are fine too.

Other essentials: 12 quart heavy pot or dutch oven (I use Le Creuset but any heavy duty one will do), sauce pans of various sizes, cast iron skillet (I'll get into how to season one later), heavy saute skillet, non-stick skillet, Wok, some sheet pans with wire racks, Mixing bowls and a basic china set (plates, bowls, serving platters). Utensils: wooden spoons, spatulas (I like the silicone ones), serving spoons, slotted spoons, whisk, and a good strainer.

A food processor or blender is helpful but not necessary when starting out. As you get more advanced a standing mixer and immersion blender come in handy.

Pantry: Salt, pepper and various spices, onions, garlic, ginger, flour, cooking oils (canola, grape seed, olive), butter, cream, various noodles (pastas, ramen, soba, Thai rices noodles, etc., rice (jasmine, basmati, brown, arborio).

So now you're set to start making some good shit.

Please comment if there's any particular dish or cuisine you'd like to see here.

[highwhey]

:applause:

subbed

[Meticode]

Create a thread about food and highwhey comes running with open arms.

[highwhey]

recipe request: what about a fried rice or noodle dish?

[rufuspaul]

recipe request: what about a fried rice or noodle dish?

Okay. How about a simple Pad Thai.


Ingredients:

1 onion thinly sliced
red pepper flakes, to taste
several cloves of garlic, minced
1 red bell pepper, cored, seeded and cut into thin strips
1 jar Pad Thai sause (you can make your own but quite honestly the stuff in the grocery store is pretty good and makes for a quick weekday meal).
protein: shrimp, chicken, tofu. Really whatever you prefer. I usually use a pound of shrimp, peeled and deveined.
1 package wide Thai rice noodles, cooked according to package directions
3 scallions, cut on a bias
1/4 cup chopped peanuts

Heat 2 tsp oil (canola or peanut) in a wok on high until just starting to smoke. Add the onions and red pepper flakes, season with salt and pepper and cook, stirring constantly until onions just start to soften, about 5 minutes. Add bell pepper and cook a few more minutes. Add the Pad Thai sauce and cook until bubbling. Add the shrimp and cook until just about done, 3-4 minutes. Add the noodles and stir to combine for about 2 minutes. Transfer to a large bowl and top with scallions and peanuts.

A note about wok cooking: it goes fast so have all your ingredients ready before you start. Stir constantly (I use 2 wooden spoons) so nothing scorches.

[highwhey]

Okay. How about a simple Pad Thai.


Ingredients:

1 onion thinly sliced
red pepper flakes, to taste
several cloves of garlic, minced
1 red bell pepper, cored, seeded and cut into thin strips
1 jar Pad Thai sause (you can make your own but quite honestly the stuff in the grocery store is pretty good and makes for a quick weekday meal).
protein: shrimp, chicken, tofu. Really whatever you prefer. I usually use a pound of shrimp, peeled and deveined.
1 package wide Thai rice noodles, cooked according to package directions
3 scallions, cut on a bias
1/4 cup chopped peanuts

Heat 2 tsp oil (canola or peanut) in a wok on high until just starting to smoke. Add the onions and red pepper flakes, season with salt and pepper and cook, stirring constantly until onions just start to soften, about 5 minutes. Add bell pepper and cook a few more minutes. Add the Pad Thai sauce and cook until bubbling. Add the shrimp and cook until just about done, 3-4 minutes. Add the noodles and stir to combine for about 2 minutes. Transfer to a large bowl and top with scallions and peanuts.

A note about wok cooking: it goes fast so have all your ingredients ready before you start. Stir constantly (I use 2 wooden spoons) so nothing scorches.
Damn that sounds good af, ill try it soon. Moving into a new apartment tomorrow so i gotta settle in first.

:no:

[rufuspaul]

Damn that sounds good af, ill try it soon. Moving into a new apartment tomorrow so i gotta settle in first.

:no:


Cool. You movin on up, to the East Side, in a de-luxe apartment, in the sky?

[highwhey]

Cool. You movin on up, to the East Side, in a de-luxe apartment, in the sky?
:lol something like that, clever reference

[scuzzy]

Good bread is the foundation to any good sandwich, far more than what's inside


You can make a monster sandwich on cheap wonder bread and it'll always be meh


OTOH you can have practically no substance on fresh ciabatta bread at it'll still be bomb

[rufuspaul]

Good bread is the foundation to any good sandwich, far more than what's inside


You can make a monster sandwich on cheap wonder bread and it'll always be meh


OTOH you can have practically no substance on fresh ciabatta bread at it'll still be bomb

True. The exception to this at least for me is a burger. I hate when a restaurant puts a burger on a thick bun because it should be all about the meat and toppings. GTFO with your kaiser rolls, just a simple potato or brioche bun works much better.

What are your favorite sandwiches?

[rufuspaul]

There's a recipe I want to post but first I'd like to go over a basic skill that is used in just about any recipe: dicing an onion. I needed to dice one for the recipe so I took some photos along the way. These are thumbnailed so you an click on them for a closeup view.

http://img245.imagevenue.com/loc100/th_59237_IMG_4882_122_100lo.JPG (http://img245.imagevenue.com/img.php?image=59237_IMG_4882_122_100lo.JPG)

So here I have a white onion and my trusty chefs knife. I start by cutting of the top and bottom and removing the skin.

http://img294.imagevenue.com/loc353/th_59238_IMG_4884_122_353lo.JPG (http://img294.imagevenue.com/img.php?image=59238_IMG_4884_122_353lo.JPG)

Next I cut the onion in half and make several horizontal cuts towards the root end of each half, stopping just shy of cutting all the way through.

http://img245.imagevenue.com/loc548/th_59239_IMG_4886_122_548lo.JPG (http://img245.imagevenue.com/img.php?image=59239_IMG_4886_122_548lo.JPG)

Next I make vertical cuts

http://img146.imagevenue.com/loc212/th_59240_IMG_4888_122_212lo.JPG (http://img146.imagevenue.com/img.php?image=59240_IMG_4888_122_212lo.JPG)


Now it's time to chop. Note: my finger position is not correct. I had to hold it this way in order to take the photo. :oldlol: When I'm actually chopping I curve my fingers and thumb in and use my knuckles to guide the blade. This prevents chopping off a finger tip.

http://img178.imagevenue.com/loc148/th_59241_IMG_4890_122_148lo.JPG (http://img178.imagevenue.com/img.php?image=59241_IMG_4890_122_148lo.JPG)



I'm going to use the onion in a recipe for Butter Chicken which I'll post a little later.

[highwhey]

I always fvck up cutting onions :lol

Thanks for the guide. Interested in seeing what mexican recipes you cook.

[rufuspaul]

Butter Chicken

This is a simple yet tasty Indian dish. It's a good gateway to Indian cuisine.

Ingredients

6 boneless chicken thighs (you can use skinless breasts too)
1/2 cup plain yogurt
1 onion diced
1-2 hot peppers (I'm using jalape

[rufuspaul]

Butter Chicken cont.


Add the onions, peppers, garlic and ginger and cook until the onions are soft, about 10 minutes.

http://img243.imagevenue.com/loc53/th_64123_IMG_4906_122_53lo.JPG (http://img243.imagevenue.com/img.php?image=64123_IMG_4906_122_53lo.JPG)


Add the spices and cook for a minute to release the flavors. Your house will smell amazing at this point.

http://img294.imagevenue.com/loc599/th_64124_IMG_4908_122_599lo.JPG (http://img294.imagevenue.com/img.php?image=64124_IMG_4908_122_599lo.JPG)

Whisk in the tomato paste and water. Bring to a simmer for another 10 minutes.

http://img178.imagevenue.com/loc539/th_64125_IMG_4910_122_539lo.JPG (http://img178.imagevenue.com/img.php?image=64125_IMG_4910_122_539lo.JPG)


A little more butter never hurts anything. :D

http://img146.imagevenue.com/loc188/th_64125_IMG_4912_122_188lo.JPG (http://img146.imagevenue.com/img.php?image=64125_IMG_4912_122_188lo.JPG)


Add the cream and bring back to a simmer.

http://img187.imagevenue.com/loc569/th_64127_IMG_4914_122_569lo.JPG (http://img187.imagevenue.com/img.php?image=64127_IMG_4914_122_569lo.JPG)

continued next page

[rufuspaul]

Cut the chicken into chunks and add to the sauce for a few minutes to re-heat.

http://img199.imagevenue.com/loc156/th_64128_IMG_4916_122_156lo.JPG (http://img199.imagevenue.com/img.php?image=64128_IMG_4916_122_156lo.JPG)

http://img187.imagevenue.com/loc511/th_64129_IMG_4918_122_511lo.JPG (http://img187.imagevenue.com/img.php?image=64129_IMG_4918_122_511lo.JPG)

I usually serve this over rice with some chopped cilantro as garnish. The nice thing about this dish is it keeps well in the fridge so you can make it on the weekend and then re-heat for a quick weeknight meal.

[rufuspaul]

I always fvck up cutting onions :lol

Thanks for the guide. Interested in seeing what mexican recipes you cook.


I might do a Mexican one later in the week. I'll try and remember to take pics.

[Charlie Sheen]

I don't make this myself but Sonoran hot dog is one of those things you have to try once in your life. If you're ever in Arizona OP go here https://www.elguerocanelo.com/

[rufuspaul]

I don't make this myself but Sonoran hot dog is one of those things you have to try once in your life. If you're ever in Arizona OP go here https://www.elguerocanelo.com/


Damn that shit looks off the charts. :cheers:

[highwhey]

I don't make this myself but Sonoran hot dog is one of those things you have to try once in your life. If you're ever in Arizona OP go here https://www.elguerocanelo.com/
yeah they're pretty great, there's a local stand in Phoenix that makes em better than guero canelo tho: https://www.phoenixnewtimes.com/location/nogales-hot-dogs-6497459

[SomeBlackDude]

what's your salmon game like?

https://i.postimg.cc/YSfG6Xvr/scsc4d521ve21.png

[rufuspaul]

what's your salmon game like?

https://i.postimg.cc/YSfG6Xvr/scsc4d521ve21.png


Depends how you like it. I've prepared it grilled, roasted, poached, pan seared, smoked, etc.

[SomeBlackDude]

Depends how you like it. I've prepared it grilled, roasted, poached, pan seared, smoked, etc.

https://i.gifer.com/9h7b.gif

gimme the pan seared recipe.

[rufuspaul]

https://i.gifer.com/9h7b.gif

gimme the pan seared recipe.


I like to use both a cast iron pan and the oven. And I like to start with a thick filet with the skin on.

So you put some butter and some herbs (I like parsley and dill but whatever fresh herbs are available) in a cast iron pan, place it in the oven and heat to 425.

Season the salmon with salt and pepper and put it in the pan skin side up. After 4-5 minutes remove the skin (it will just peel right off.). Season the other side, flip it and cook for another 4-5 minutes or to preferred doneness. I like salmon slightly medium-medium rare. When done you've got a nice cooked fish with an herb butter sauce.

[Charlie Sheen]

yeah they're pretty great, there's a local stand in Phoenix that makes em better than guero canelo tho: https://www.phoenixnewtimes.com/location/nogales-hot-dogs-6497459
How dare you one up me!... I'm kidding. Got this place saved now for the next time I'm in the desert. :cheers:

[ILLsmak]

Create a thread about food and highwhey comes running with open arms.

I am also a fan of food. Haha

The cool thing about food is there is tasty food and food that you can use to efficiently fuel your body and, if youre good enough, you can make something that is both.

I miss being a glutton but I still enjoy tasty food. Just healthy tasty food, when I'm less lazy than normal.

-Smak

[scuzzy]

any good pumpkin pie recipes or thanksgiving dishes/tips?

[Hawker]

You got a weber kettle Rufus?

[Hawker]

I like to use both a cast iron pan and the oven. And I like to start with a thick filet with the skin on.

So you put some butter and some herbs (I like parsley and dill but whatever fresh herbs are available) in a cast iron pan, place it in the oven and heat to 425.

Season the salmon with salt and pepper and put it in the pan skin side up. After 4-5 minutes remove the skin (it will just peel right off.). Season the other side, flip it and cook for another 4-5 minutes or to preferred doneness. I like salmon slightly medium-medium rare. When done you've got a nice cooked fish with an herb butter sauce.


Dude that's genius. Gonna try that.

[ArbitraryWater]

this is great

[rufuspaul]

You got a weber kettle Rufus?


Yes!

[rufuspaul]

any good pumpkin pie recipes or thanksgiving dishes/tips?

I will post some Thanksgiving recipes next month. I'm not very good a desserts. Baking is a little too precise for me. I leave that for my wife who's quite good at it. If cooking is an art I'm sort of the Jackson Pollack type. :oldlol:

[qrich]

How dare you one up me!... I'm kidding. Got this place saved now for the next time I'm in the desert. :cheers:

Guero's is overrated.

Give me BKs any day of the week. Well, the location on 1st, not the one on the southside. For some reason, that one is way different :confusedshrug:

[rufuspaul]

So today I cut out the last of the basil I had in the garden and thought I'd make a pesto with it.


http://img146.imagevenue.com/loc253/th_03229_IMG_4930_122_253lo.JPG (http://img146.imagevenue.com/img.php?image=03229_IMG_4930_122_253lo.JPG)


First I roasted some pine nuts in a 350 degree oven for about 5 minutes.


http://img146.imagevenue.com/loc345/th_03231_IMG_4932_122_345lo.JPG (http://img146.imagevenue.com/img.php?image=03231_IMG_4932_122_345lo.JPG)


Then I put them in a food processor with some garlic and parmesan cheese and pulsed until everything was ground fine.


http://img146.imagevenue.com/loc397/th_03233_IMG_4934_122_397lo.JPG (http://img146.imagevenue.com/img.php?image=03233_IMG_4934_122_397lo.JPG)


Then in goes the basil and I slowly added olive oil while the processor was running.


http://img287.imagevenue.com/loc472/th_03235_IMG_4936_122_472lo.JPG (http://img287.imagevenue.com/img.php?image=03235_IMG_4936_122_472lo.JPG)


This is a great sauce to use with pasta or on steak, chicken or grilled fish. When storing I add a little olive oil on top which keeps it from turning brown and then cover with plastic wrap to keep air out. It will keep in the fridge for the next week or so.

[ShannonElements]

What are your thoughts on all these food kit subscription services? I've had Hello Fresh for about a year now and I've learned a lot but still not to the degree of just brainstorming creative ideas like you do. Or when I do it doesn't turn out all that well like the "Hella Fresh" tacos I made the other day.:lol :facepalm

[rufuspaul]

What are your thoughts on all these food kit subscription services? I've had Hello Fresh for about a year now and I've learned a lot but still not to the degree of just brainstorming creative ideas like you do. Or when I do it doesn't turn out all that well like the "Hella Fresh" tacos I made the other day.:lol :facepalm


I haven't tried any but several neighbors of mine use them. Certainly if you're busy and don't have time to shop, prep, etc. these kits are probably a lot better than eating out every night or worse getting fast food. I have heard that some of them are hit or miss though.

[rufuspaul]

Okay Highwhey, this one's for you, a Mexican or I should say Mexican-inspired dish since I'm the gringoest of gringos.

Enchiladas Verdes


I start by poaching some chicken. Here I've taken some boneless chicken breasts and placed them in a pot of water along with an onion, some smashed garlic and a Tbs of salt. I bring it to a gentle simmer and poach for 20 minutes.


http://img287.imagevenue.com/loc566/th_25379_IMG_4928_122_566lo.JPG (http://img287.imagevenue.com/img.php?image=25379_IMG_4928_122_566lo.JPG)


After letting them cool I shred the chicken, season it with a little salsa verde and roll it up along with some avocado in flour tortillas (you can use corn too).


http://img178.imagevenue.com/loc216/th_25379_MDUe872XT3SGQ0CLasHxbg_122_216lo.jpg (http://img178.imagevenue.com/img.php?image=25379_MDUe872XT3SGQ0CLasHxbg_122_216 lo.jpg)


A little salsa verde goes into a baking dish.


http://img287.imagevenue.com/loc256/th_25380_nRu7AlHIRca2lqigHSOWAQ_122_256lo.jpg (http://img287.imagevenue.com/img.php?image=25380_nRu7AlHIRca2lqigHSOWAQ_122_256 lo.jpg)


In go the enchiladas and topped with salsa verde, queso fresco and cheddar cheese. Then into a 375 oven.


http://img245.imagevenue.com/loc168/th_25381_kb8QBZLQpeh19ytcEoQFA_122_168lo.jpg (http://img245.imagevenue.com/img.php?image=25381_kb8QBZLQpeh19ytcEoQFA_122_168l o.jpg)


I usually serve these with hot sauce and crema on the side.


http://img178.imagevenue.com/loc126/th_26289_mRNtzO63RXuNroKfFVpVwg_122_126lo.jpg (http://img178.imagevenue.com/img.php?image=26289_mRNtzO63RXuNroKfFVpVwg_122_126 lo.jpg)

[highwhey]

Okay Highwhey, this one's for you, a Mexican or I should say Mexican-inspired dish since I'm the gringoest of gringos.

Enchiladas Verdes


I start by poaching some chicken. Here I've taken some boneless chicken breasts and placed them in a pot of water along with an onion, some smashed garlic and a Tbs of salt. I bring it to a gentle simmer and poach for 20 minutes.


http://img287.imagevenue.com/loc566/th_25379_IMG_4928_122_566lo.JPG (http://img287.imagevenue.com/img.php?image=25379_IMG_4928_122_566lo.JPG)


After letting them cool I shred the chicken, season it with a little salsa verde and roll it up along with some avocado in flour tortillas (you can use corn too).


http://img178.imagevenue.com/loc216/th_25379_MDUe872XT3SGQ0CLasHxbg_122_216lo.jpg (http://img178.imagevenue.com/img.php?image=25379_MDUe872XT3SGQ0CLasHxbg_122_216 lo.jpg)


A little salsa verde goes into a baking dish.


http://img287.imagevenue.com/loc256/th_25380_nRu7AlHIRca2lqigHSOWAQ_122_256lo.jpg (http://img287.imagevenue.com/img.php?image=25380_nRu7AlHIRca2lqigHSOWAQ_122_256 lo.jpg)


In go the enchiladas and topped with salsa verde, queso fresco and cheddar cheese. Then into a 375 oven.


http://img245.imagevenue.com/loc168/th_25381_kb8QBZLQpeh19ytcEoQFA_122_168lo.jpg (http://img245.imagevenue.com/img.php?image=25381_kb8QBZLQpeh19ytcEoQFA_122_168l o.jpg)


I usually serve these with hot sauce and crema on the side.


http://img178.imagevenue.com/loc126/th_26289_mRNtzO63RXuNroKfFVpVwg_122_126lo.jpg (http://img178.imagevenue.com/img.php?image=26289_mRNtzO63RXuNroKfFVpVwg_122_126 lo.jpg)
These look great af :applause:

I'd probably eat half that pan lol

Looks easy as well. I've been poaching chicken lately bc it's easy and you don't have to introduce oil/extra calories.

[Hawker]

Yes!

What are good indian dishes that don't use lots of cream and milk? I love the indian food my friend's parents make because you can't get it at a restaurant but can't eat restaurant indian food. The taste of it stays in my mouth the entire day.

It's a combination of the high milk content and some of the spices I think.

[Hawker]

Okay Highwhey, this one's for you, a Mexican or I should say Mexican-inspired dish since I'm the gringoest of gringos.

Enchiladas Verdes


I start by poaching some chicken. Here I've taken some boneless chicken breasts and placed them in a pot of water along with an onion, some smashed garlic and a Tbs of salt. I bring it to a gentle simmer and poach for 20 minutes.


http://img287.imagevenue.com/loc566/th_25379_IMG_4928_122_566lo.JPG (http://img287.imagevenue.com/img.php?image=25379_IMG_4928_122_566lo.JPG)


After letting them cool I shred the chicken, season it with a little salsa verde and roll it up along with some avocado in flour tortillas (you can use corn too).


http://img178.imagevenue.com/loc216/th_25379_MDUe872XT3SGQ0CLasHxbg_122_216lo.jpg (http://img178.imagevenue.com/img.php?image=25379_MDUe872XT3SGQ0CLasHxbg_122_216 lo.jpg)


A little salsa verde goes into a baking dish.


http://img287.imagevenue.com/loc256/th_25380_nRu7AlHIRca2lqigHSOWAQ_122_256lo.jpg (http://img287.imagevenue.com/img.php?image=25380_nRu7AlHIRca2lqigHSOWAQ_122_256 lo.jpg)


In go the enchiladas and topped with salsa verde, queso fresco and cheddar cheese. Then into a 375 oven.


http://img245.imagevenue.com/loc168/th_25381_kb8QBZLQpeh19ytcEoQFA_122_168lo.jpg (http://img245.imagevenue.com/img.php?image=25381_kb8QBZLQpeh19ytcEoQFA_122_168l o.jpg)


I usually serve these with hot sauce and crema on the side.


http://img178.imagevenue.com/loc126/th_26289_mRNtzO63RXuNroKfFVpVwg_122_126lo.jpg (http://img178.imagevenue.com/img.php?image=26289_mRNtzO63RXuNroKfFVpVwg_122_126 lo.jpg)


Damn. I'm making this shit tonight.

I've been making some mean fajitas on the weber kettle with the cast iron pan lately. The steak just tastes so much better when cooked pretty fast on the weber.

Are you into reverse searing of steaks?

More on the weber kettle - I've never had chicken so juicy and moist when using this thing. Oven dries it out too much in my opinion.

[rufuspaul]

What are good indian dishes that don't use lots of cream and milk? I love the indian food my friend's parents make because you can't get it at a restaurant but can't eat restaurant indian food. The taste of it stays in my mouth the entire day.

It's a combination of the high milk content and some of the spices I think.

You can omit the cream in Tika Masala and Butter Chicken and the flavors are basically the same, just a little sharper.

I'm new to Indian food but I like what I've tried so far. The best is how cooking with those spices makes the house smell amazing. :D

I really like curry laksa. That's probably the next dish I'm gonna try at home.

[Hawker]

Enchiladas were amazing man. Put it in for about 18 mins. So good.

[rufuspaul]

Enchiladas were amazing man. Put it in for about 18 mins. So good.


:cheers:

[rufuspaul]

I've been making some mean fajitas on the weber kettle with the cast iron pan lately.


So you put a cast iron skillet on the grill? What kind of meat do you use?

[Vino24]

Excellent thread :cheers: one of my favorite and easy recipes is for a birria style taco. You take a beef roast and slow cook it with water chile ancho, guajillo, oregano, thyme, cinnamon, salt, pepper, bay leaf. After 8 hours shred it. So good.

[rufuspaul]

Excellent thread :cheers: one of my favorite and easy recipes is for a birria style taco. You take a beef roast and slow cook it with water chile ancho, guajillo, oregano, thyme, cinnamon, salt, pepper, bay leaf. After 8 hours shred it. So good.


Nice! You do that in a slow cooker?

[Vino24]

Nice! You do that in a slow cooker?
Yes sir 8 hours for 3-4lbs of meat. It

[Hawker]

:cheers:

Still got half the pan for leftovers tonight.

I need to make my own salsa verde as it's pretty expensive here buying the pre made stuff - $6.00 per can. Imported obviously. Used 3.5 cans of it.

[stalkerforlife]

OP, are you a career chef?

I find chefs to be fascinating.

Truly talented and necessary people.

[highwhey]

Still got half the pan for leftovers tonight.

I need to make my own salsa verde as it's pretty expensive here buying the pre made stuff - $6.00 per can. Imported obviously. Used 3.5 cans of it.
i saw your pic of the enchiladas, looked good

tomatillos (remove husk)
half an onion
jalapenos or serrano peppers
salt
a clove of garlic

boil all of them in watter, and put them in a blender to mix them

you can add cilantro too.

[Hawker]

i saw your pic of the enchiladas, looked good

tomatillos (remove husk)
half an onion
jalapenos or serrano peppers
salt
a clove of garlic

boil all of them in watter, and put them in a blender to mix them

you can add cilantro too.

No tomatillos I would think in my neighborhood.

I was hoping you'd see my story. My town is 80k people - not hard to be the best at mexican food. :oldlol:

So, you don't really need enchilada sauce? Just a decent salsa (which I can make by boiling tomatoes and peppers) and call it good it seems like. That makes it much easier.

I'll basically do the above recipe like you said and use tomatoes instead of tomatillos.

Thanks for the recipe bro. We need to keep this thread alive - I'm doing a brisket tomorrow on the kettle and will share pics if I can.

[rufuspaul]

OP, are you a career chef?

I find chefs to be fascinating.

Truly talented and necessary people.


No, I

[rufuspaul]

No tomatillos I would think in my neighborhood.

I was hoping you'd see my story. My town is 80k people - not hard to be the best at mexican food. :oldlol:

So, you don't really need enchilada sauce? Just a decent salsa (which I can make by boiling tomatoes and peppers) and call it good it seems like. That makes it much easier.

I'll basically do the above recipe like you said and use tomatoes instead of tomatillos.

Thanks for the recipe bro. We need to keep this thread alive - I'm doing a brisket tomorrow on the kettle and will share pics if I can.

Dude, elaborate on the fajitas.

[stalkerforlife]

[QUOTE=rufuspaul]No, I

[highwhey]

No tomatillos I would think in my neighborhood.

I was hoping you'd see my story. My town is 80k people - not hard to be the best at mexican food. :oldlol:

So, you don't really need enchilada sauce? Just a decent salsa (which I can make by boiling tomatoes and peppers) and call it good it seems like. That makes it much easier.

I'll basically do the above recipe like you said and use tomatoes instead of tomatillos.

Thanks for the recipe bro. We need to keep this thread alive - I'm doing a brisket tomorrow on the kettle and will share pics if I can.
i figured, i asked myself how many people live there :lol

green salsa uses tomatillos as a base...idk if regular tomatoes would be a good substitue.

personally tho, i HATE tomatillos. my mom used to make that salsa and as soon as i saw her throwing tomatillos in a pot, i'd bounce. too tart for my liking.

tomato substitute wouldn't taste too bad tbh tho. that's essentially the recipe for my dad's carne asada salsa recipe.

if you want to make red enchiladas, you'd use a guajillo or ancho chille, or both. https://mexicanfoodjournal.com/wp-content/uploads/2013/09/Guajillo-Chiles.jpg

[Hawker]

Dude, elaborate on the fajitas.

Busy watching trucks crash into a bridge at the moment. :oldlol:

Ok - so I get the weber going first. Just a chimney of coals and hot as can be.

I put the cast iron skillet in there with some oil and let it heat up.

I sautee, onions, red peppers and green peppers for a bit and then close the lid for a few minutes. Sautee a bit more. Don't want it super flexible but not crunchy either. If you want a bit of fun, throw in a bit of beer to steam it a bit.

And then afterwards, I move the cast iron skillet to the indirect side.

I season either a rump steak (sirloin) or pork steak with salt and pepper. Rather cheap cuts but I try to get the marbly ones from the butcher.

Sear each side of them for 3-4 minutes each side on direct heat (close the lid) and then cut them into fajita slices.

Toss the slices into the cast iron skillet with the veggies and throw in some more oil and the fajita seasoning and toss it all together. I haven't made my own fajita seasoning yet - just buy from the store.

Throw in the fajita mix in a tortilla (i like flour...sue me) and some fresh avocado or guacamole. Eat 4-5 at least. Cheese is optional for me.



It's a good weekday dish or sunday night dish when the weather is good and want to get the kettle going. It's also a GREAT dish for those that aren't from north/south america because they'll be impressed.

[rufuspaul]

Busy watching trucks crash into a bridge at the moment. :oldlol:

Ok - so I get the weber going first. Just a chimney of coals and hot as can be.

I put the cast iron skillet in there with some oil and let it heat up.

I sautee, onions, red peppers and green peppers for a bit and then close the lid for a few minutes. Sautee a bit more. Don't want it super flexible but not crunchy either. If you want a bit of fun, throw in a bit of beer to steam it a bit.

And then afterwards, I move the cast iron skillet to the indirect side.

I season either a rump steak (sirloin) or pork steak with salt and pepper. Rather cheap cuts but I try to get the marbly ones from the butcher.

Sear each side of them for 3-4 minutes each side on direct heat (close the lid) and then cut them into fajita slices.

Toss the slices into the cast iron skillet with the veggies and throw in some more oil and the fajita seasoning and toss it all together. I haven't made my own fajita seasoning yet - just buy from the store.

Throw in the fajita mix in a tortilla (i like flour...sue me) and some fresh avocado or guacamole. Eat 4-5 at least. Cheese is optional for me.



It's a good weekday dish or sunday night dish when the weather is good and want to get the kettle going. It's also a GREAT dish for those that aren't from north/south america because they'll be impressed.


:rockon:

[rufuspaul]

Sure you're not a dental assistant?


Uh no. That's the 2nd worse job in a dental office, the worst being front desk. You can quiz me about it if you have doubts.

As for success, if you're talking financial success Primetime, Rezznor and Macmac have more coin than me.

[Hawker]

:rockon:

What are your best single friendly weekday night dishes?

I need to spice it up a bit. I love lamb shoulder chops, steak, baked potatoes, steam vegetables, sauteed asparagus, etc. Great single friendly dishes. Healthy hearty and don't take too much time. Add pre made pasta and tacos in there too.

I generally don't shop ahead more than one day - always picking up groceries on the way back from work to make for dinner.

Need to open it up a bit - the salmon and chicken enchiladas was a great start for me. Any other ideas?

[rufuspaul]

What are your best single friendly weekday night dishes?

I need to spice it up a bit. I love lamb shoulder chops, steak, baked potatoes, steam vegetables, sauteed asparagus, etc. Great single friendly dishes. Healthy hearty and don't take too much time. Add pre made pasta and tacos in there too.

I generally don't shop ahead more than one day - always picking up groceries on the way back from work to make for dinner.

Need to open it up a bit - the salmon and chicken enchiladas was a great start for me. Any other ideas?


I'll cook things on Sunday like soups and stews and then store them in the fridge to re-heat during the week. Later today I'm making chili and some butternut squash soup.

Asian noodle dishes are easy and fast. I keep a couple pounds of frozen raw shrimp in the freezer that thaws quickly and can be used in Pad Thai, pasta or shrimp and grits. Actually I should post my shrimp and grits recipe since I'm not sure the peeps here are familiar with SC low country food.

Pan seared fish like flounder or tilapia with a side veg and a salad is pretty easy and quick to make.

[qrich]

i figured, i asked myself how many people live there :lol

green salsa uses tomatillos as a base...idk if regular tomatoes would be a good substitue.

personally tho, i HATE tomatillos. my mom used to make that salsa and as soon as i saw her throwing tomatillos in a pot, i'd bounce. too tart for my liking.

tomato substitute wouldn't taste too bad tbh tho. that's essentially the recipe for my dad's carne asada salsa recipe.

if you want to make red enchiladas, you'd use a guajillo or ancho chille, or both.

Those should not exist tbh.

[Hawker]

Perfect time to up your cooking game fellas.

Trying that salmon recipe rufus posted at some point.

I've really been into zuchinni and have done it multiple ways. I saw a trick from a youtuber called Adam Ragusea who cuts off the seeded core which is the slimy bit. Makes it taste better.

Also did some potatoes in the oven with some duck fat that were incredibly crunchy on the outside and soft on the inside. You can even do the same with sweet potatoes.

Tasted incredible. Paired it a couple shoulder blade roast chopped sandwiches that I put on the weber for 12 hrs plus 1 hr rest.

I bought some nice cuts of beef at the store while all the plebes were buying chicken breast and shit. Whole chicken that can last for 2-3 meals.

Roasts that can last for 3-4 meals.

Rump cap/Picanha that I can get 5 steaks out of.

My neighbor above me works for a beef company and has hooked it up with some nice 21 day aged grass fed porterhouses and ribeyes.

Thinking I will remake some enchiladas since I can get multiple meals out of it.

[ZenMaster]

I like to use both a cast iron pan and the oven. And I like to start with a thick filet with the skin on.

So you put some butter and some herbs (I like parsley and dill but whatever fresh herbs are available) in a cast iron pan, place it in the oven and heat to 425.

Season the salmon with salt and pepper and put it in the pan skin side up. After 4-5 minutes remove the skin (it will just peel right off.). Season the other side, flip it and cook for another 4-5 minutes or to preferred doneness. I like salmon slightly medium-medium rare. When done you've got a nice cooked fish with an herb butter sauce.

Sounds delicious, but why not keep the skin on when turning, won't it get nice and crispy?

[Hawker]

Sounds delicious, but why not keep the skin on when turning, won't it get nice and crispy?

Good point - crispy fish skin is pretty tasty.

[highwhey]

Good point - crispy fish skin is pretty tasty.

just score it in a cross hatch way, otherwise the skin will curl

[rufuspaul]

O Em Gee! I've been doing nothing but cook and stress eat for the past 2 weeks. I'm even making fvcking desserts! I hate making desserts but last week I made a fvcking creme brûlée's from fvcking scratch and yesterday I made a gooey butter cake from a NYT recipe. I'm so sick of fvcking beans and rice but trying to create variety is like being a contestant on Chopped. What can I make with canned sardines, frozen hash browns and a mandarine orange? Jesus it's only week 2 and I'm already climbing the walls.

Jus a bit ago I was going through the pantry and found a jar of peppadew peppers so I decided to make pimento cheese. Now this is an item all y'all Brooklyn hipsters have been seeing on menus recently but we've been making it here in the South for generations. And y'all don't do it right btw.

[highwhey]

made some ribeye for valentines dinner.

https://i.postimg.cc/NM7TxSBc/IMG-0567.jpg

sous vide @137F for 2hrs, then quick seer. didn't get the best sear since i had an oil that was too smoky and i didn't want to set the smoke alarms off. still prefer to grill steaks over searing on a cooktop.

[highwhey]

https://i.postimg.cc/XvcvhMr2/IMG-0571.jpg

followed recipes from kenji alt lopez

the chicken thighs are sous vide @ 165F for 3hrs, then seared on a stainless steel pan. ****ing delicous, sous vide is the move if you want juicy chicken.

[Nanners]

https://i.postimg.cc/XvcvhMr2/IMG-0571.jpg

followed recipes from kenji alt lopez

the chicken thighs are sous vide @ 165F for 3hrs, then seared on a stainless steel pan. ****ing delicous, sous vide is the move if you want juicy chicken.

sous vide cooking is meme bullshit... you shouldnt be eating food cooked in a plastic bag, especially not fvckin chicken thighs which will be juicy and delicious with a simple pan fry or bake in the oven

I assume you have been to a fancy restaurant before right? How many sous vide cuts of meat were they serving?

[highwhey]

yeah, you're an idiot.

[Nanners]

the fat clown who cooks his meat in plastic bags thinks that im an idiot :oldlol:

btw nice "sear" on that steamed steak you posted above

[highwhey]

idiot who thinks there aren't modified polymers that can withstand common cooking temperatures. that's what happens when you're an idiot that talks out of his ass without doing basic research. keep fuming tho, seems like you've been melting down all morning. go touch grass and get laid.

[Nanners]

idiot who thinks there aren't modified polymers that can withstand common cooking temperatures. that's what happens when you're an idiot that talks out of his ass without doing basic research. keep fuming tho, seems like you've been melting down all morning. go touch grass and get laid.

LOL enjoy your food cooked in "modified polymers"

these chicken thighs are so juicy... and nothing makes a juicy chicken thigh like cooking it in modified polymers

IMO you should spend less time worrying about my sex life and more time worrying about the fact that youre cooking meat in plastic bags :oldlol: