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SnF's Feastival!

NOTE:  tinypic previously hosted my photos.  They have closed after they were purchased by photobucket as news corp pushes people to pay for photo hosting.  I'll be replacing images here as I'm able.  Check out post image dot org for free photo hosting in lieu of pay sites...
 
Last night I made some poppers.  
 
poppers-plated.jpg

 
8oz brick cream cheese, softened
1 lb jalas
2 slices cooked bacon, chopped
4 oz shredded cheese
4 oz fire roasted salsa (home made)
 
Slice the jalas lengthwise and gut them.  Keep stem on, it serves as a handle.
 
 
 
all hollowed out and ready to stuff!
 
 
 
Mix the softened cream cheese with the bacon, shredded cheese and salsa.  Stir well to combine.
 
 
 
Get a spoon and make with the stuffing!!  Here they are ready to go topped with a bit of smoked jala powder:
 
 
 
And now to the grill we go!
 
 
 
Gently remove the poppers about 20-30 minutes later and plate.
 
 
 
Thanks for looking!
 
The wife made a rump roast last night.  Plated with a mushroom bordelaise, some roasted potatoes & carrots and some sauteed kale on the side for good measure.
 
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A close up:
 
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Roast was cooked using a new method we followed from Cook's Illustrated.  Pulled at 122 internal, rested for 15 minutes.  Very tender with a nice crust.  I added a bit of spicy horseradish and a nice glass of red.  A perfect meal for this time of year.  :)
 
Got the chance to (not really) work from home yesterday and the cold is really coming in so I wanted to do a dinner that would cook for hours.  Settled on a conchinta pibil type cook for a pork loin roast we had in the freezer.  Basically just pork roast braised in citrus with chiles, garlic, tomatillo and spices.  
 
Here it is chopped and put back in the sauce:
 
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Plated with a bit of cheese, some onions pickled in lime juice and fermented jalapenos:
 
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Closeup:
 
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Looks a bit like pork chile verde, very nice!
 
SmokenFire said:
The wife made a rump roast last night.  Plated with a mushroom bordelaise, some roasted potatoes & carrots and some sauteed kale on the side for good measure.
 
i6y16e.jpg

 
A close up:
 
2w7eqgz.jpg

 
Roast was cooked using a new method we followed from Cook's Illustrated.  Pulled at 122 internal, rested for 15 minutes.  Very tender with a nice crust.  I added a bit of spicy horseradish and a nice glass of red.  A perfect meal for this time of year.  :)
 
I wish my wife could cook like this, I get a pork roast cooked to 220. So dry it absorbs all the gravy. We got a Rump Roast in the freezer she plans on making. I sent her this pic. I'm not feeling overly optimistic from her response
 
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Made some potato, onion and rocoto latkes a few days back for some brunch.  Topped with a bit of parm and garnished here with some pickled green beans and horseradish sour cream.
 
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Deviled eggs with bacon, chive, orange habs and homemade mustard from the same meal.
 
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Awesome! I was about to say, it's brunch those beans better be pickled! Before I read it. :D
 
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