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Comfort Food Thread

Searched and found one 7 years ago and instead of activating a necro thread with dead photobucket links I thought might start a new one. Winter here so probably gona do some sweet stuff :D
 
Had a craving for eggs lately. Rye bread/tomato with a slab of Havarti, Golden berry hot sauce and harissa sauce.
 
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Tomatoes
Peaches
 
Those two things. Not even close.
 
When i was young grandma had the "forbidden" apricot tree. Your ass did not touch them unless it wanted to meet grandpa's swatter. Us kids had access to a neighbors peach tree because it produced so much the neighbor could not begin to eat them all. One day during a storm the peach tree was hit by lightning....It was a very sad day. The tree never recovered.
 
That summer our asses became very familiar with the swatter.
 
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Green Chile/Chicken (Hatch/Minnesnowtaheim ;) ) Enchilladas, served with black beans and cilantro rice, with Doritos 
covered in in F.A. Ninos  Mango Habanero, and Holy Mole Hot Sauces.  Also some mild AF tomato/jalapeno salsa that did not turn out hot at all, not even a little bit
 
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close-up
 
 
 
thanks @Hogleg, for introducing me to these sauces  :dance:
 
nom nom nom  :drooling:
 
 
 
 
:cheers:
 
 
I made some cheap eats comfort food tonight.
Meatball stew!!!
I didn't have jar roux so I made some, I hate to make roux. The jar is so much faster.
Here's to the THP mod that had issues using jar roux, just for you I took pics!!!! Who are the mods? Do they rotate shifts? ??
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Added onions and bell peppers and cooked it down a little,
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added water and cooked the roux till the foam stopped.
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Seasoned it and added more water while I made the meatballs, those where seasoned too inside and out. I usually bake these to reduce the fat but not tonight, we enjoyed all that glorious flavored fat.
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Added the meatballs and cooked for 30 minutes then added potatoes,
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simmered till taters were tender and served with home grown cream style corn. Peaches and cream to be exact.
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This is like jet fuel for a working man, stick to your ribs and taste great. Left over meatballs also make a fantastic foldover sammy dripping with gravy if you have fresh bread.
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JHP.
 
I'm old and can barely tie my shoes.
 
I'm looking at the pics.
 
And because I've become Mr. Magoo these days.
 
Beef?
 
Trinity plus?
 
Roux?
 
Those black floaty chingaderras?
 
Bouquet garni?
 
Bay leaf?
 
WTF IS IT!!!
 
Whiplash corned beef?
 
Work with me here.
 
My witch doctor has the day off.
 
 
 
I'm cooking a crawfish etoufee with leftovers from Saturday. It was hard not to eat these when peeling them but if you want that good crawfish fat you have to peel them yourself.
It started with 1/2 a stick of butter to saute the onions and bell peppers then added about 3 tbs of flour to make a little roux. I added a can of diced tomatoes to cook down a little then added water and a can of tomato sauce to start cooking down with some mushrooms.
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After it was cooking a little I added more water and the crawfish.
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It's was more than normal but who can complain about too much crawfish. I'm on to the slow simmering stage to let the flavors come together.
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It's smelling awesome in here right now!!!
 
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