Fini linguine with lentil gravy, a green salad and a couple heels of artisan bread run under the broiler with a little garlic rubbed on. Perfect for a rainy night headed into weather cold enough for snow later on.
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What is/was for dinner?
- Thread starter Gutwrench
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Missed this! Local grocery chain (Publix), it's cooked, it's a prepared sausage, like so:
That’s like a salami or pepperoni. I buy ours raw, Cacique Brand, fry it in the skillet and mix with eggs. Note, I would never choose to eat fried chorizo without the eggs. It’s a bit harsh without them, and that applies to skillet prepared. I suspect the sausage chorizo is good and with your picture, I remember seeing it in the deli section.
fry it up.
add eggs and mix in.
delicious with flour tortilla, either roll the
chorizo in the tortillas, or tortillas on the side with butter spread in them.
Right, because that's what we bought, and that's what you asked me about
I've done plenty of fresh Chorizo, heck, our chef buddy makes it from SCRATCH!
And very tasty it was, too.
The diced onions and garlic were first sautéed, (until soft), then the diced pancetta and chorizo were added.
After that, I added the borlotti beans, and stock, allowing it to simmer for a while; the pasta (fettuccine) was cooked separately, drained, drizzled in olive oil and seasoned with freshly ground black pepper.
Whereupon, dinner was served.
Thank you, it was.
And it was pretty easy to prepare, as well.
An unusual pasta dish that didn't include either cream or tomato as a base for the sauce.
Venison shank ragu over baked potato. The venison (North American White Tail) shank is a gnarly looking mass of muscle and tendons that you are not really sure you can actually eat. Rest assured though it is fantastic when cooked properly.
The shank was slow braised 300 degrees 4hrs then 225 degrees for 4hrs (lid off) then left sit covered in the warm oven over night which was another 8 hrs. The braising broth was simply enough water to cover, lotsa garlic, bay leaf, quartered onion, couple carrots and celery.
The next morning you remove the still warm shank and trim by removing bones and any tendons that did not get soft (there may not be any) and cut the meat into bite sized pieces or actually for ragu I snipped all the meat chunks with kitchen shears into 1/4 inch type pieces, puree the braising liquid with a emulsion blender and add the meat back in, heat and serve.
It was super tender and had a really amazing flavor. I used to grind the shanks for burger meat but not anymore this was way better.
The shank was slow braised 300 degrees 4hrs then 225 degrees for 4hrs (lid off) then left sit covered in the warm oven over night which was another 8 hrs. The braising broth was simply enough water to cover, lotsa garlic, bay leaf, quartered onion, couple carrots and celery.
The next morning you remove the still warm shank and trim by removing bones and any tendons that did not get soft (there may not be any) and cut the meat into bite sized pieces or actually for ragu I snipped all the meat chunks with kitchen shears into 1/4 inch type pieces, puree the braising liquid with a emulsion blender and add the meat back in, heat and serve.
It was super tender and had a really amazing flavor. I used to grind the shanks for burger meat but not anymore this was way better.
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I find something new every time I go to the grocery...
corn and quinoa pasta
Things You Should Know About Quinoa
corn and quinoa pasta
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I find something new every time I go to the grocery...
It’s good...
View attachment 883186
corn and quinoa pasta
@Huntn , FWIW Mexican Chorizo needs a much longer cooking time to evaporate its higher moisture content. I'd advise mixing it around because it turns the crumble/ground into a much finer consistency which doesn't translate well when eating. It's a texture issue.
Would advise low heat until it sears or begins to brown, then slowly flip over portions. Only when most of the moisture has been cooked away can you break it down with whatever tool you're using. Using a better quality of chorizo is advised, too.
It's kind of like making a ragout using ground sausage, beef and veal. You need to cook them until they develop crunchy parts here and there so they don't end up gummy after the four or five hour cookout.
Would advise low heat until it sears or begins to brown, then slowly flip over portions. Only when most of the moisture has been cooked away can you break it down with whatever tool you're using. Using a better quality of chorizo is advised, too.
It's kind of like making a ragout using ground sausage, beef and veal. You need to cook them until they develop crunchy parts here and there so they don't end up gummy after the four or five hour cookout.
My minimal experience with venison is that a lot of taste depends on the diet of the deer.
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What are you making that requires 4-5 hours of cooking?
What I buy seems to have a fine consistency. We eat it for breakfast, and I do spend much of it’s cooking time mixing it, then mixing in the raw eggs. I prefer it a bit wet looking, and my wife likes it dryer, cooked more.
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Most beef casseroles would require four or five hours cooking; oxtails certainly would - and could do with seven or eight hours - as do beef cheeks, and anything that resembles chilli con carne.
I thought chorizo was being discussed, but maybe in error. The one thing I cook for that long is a roast, but it’s in the slow cooker, 4,6, or 8 hours.
Last night was a pure comfort food dinner. Chicken breast cubes sauteed with lots of garlic and then simmered in creamy mushroom soup (Progresso, as it contains no wheat) and served over rice.
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Do you make your ciabatta or does it come from a bakery?
No, while I am a pretty good (actually, very good) chef, or cook, I'm no baker.
That requires precision, patience, and an unrelenting firm focus and attention to detail; for baking is very unforgiving of errors, lapses in concentration, or mistakes.
The ciabatta comes from the French bakery (French owned, French run, French staffed) in the city.
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Currently flying on SQ 334. Got lobster thermidor. Honestly, best I ever had!!!