food Comfort Food Thread

Yesterday, I snapped up a Joule sous vide circulator during the Prime Day event. Tonight's dinner was a sous vide breast of chicken with a yogurt cucumber mint & dill sauce, along with steamed Algarve beans with red pepper and a cucumber onion salad. It looks a bit bland on an ivory plate, but there was nothing bland about these flavors. P.S. Highly recommend the Joule. I had a Sansaire from a Kickstarter campaign a few years ago that gave up the ghost. It was a workhorse, handling everything from entree meats to dessert custards to to infused alcohol in hours, not days or weeks. The Joule is in a different class, with Bluetooth and/or Wi-Fi control,along with integrated smart speaker functionality.

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I cooked this last night and it came out great, it's easy to cook and everything is available almost anywhere. 
 
"Shrimp, sausage & chicken Creole"

Ingredients:
1/2 lb chicken diced
1 lb deveined shrimps
2 links good smoked sausage, I used my homemade sausage that's more like andouille
1 chopped onion
1/2 cup each of celery and bell pepper
2 cloves garlic minced
1 can diced tomatoes
1 can tomato sauce
1/2 stick of butter

 
Seasonings:
1/4 tsp cayenne
1 tsp Old Bay seasoning
1 tsp Cavenders seasoning=it's Greek seasoning, Italian seasoning blend will work
1 tsp of your favorite Cajun seasoning
1 tbs dried parsley
 

 
 
Directions:
Melt butter on medium heat then saute the onions, bells and celery for 5 minutes till soft, add the garlic and cook an additional 5 minutes, stir so nothing burns
Turn up heat to medium high add the diced tomatoes and juice, cook for 5 minutes. I add 1 tsp of suger and a 1/4 tsp of baking soda to reduce the acid in the tomatoes=your choice.
Add all the seasonings and cook for 5 minutes stirring to blend all those flavors, the house should smell awesome at this time
Add the tomato sauce, sausage, chicken and let cook for 15 minutes. 
Taste the sauce and adjust seasoning to what you like.
Add shrimp and simmer for 5-8 minutes
 
Serve over rice and enjoy!
 
Rhubarb sauce, when I was a kid, meant the stringy, soupy, saccharine-sweet sauce my mother made.  A few weeks ago, I came across a Cooks Illustrated recipe for sous vide rhubarb and when I saw rhubarb at the supermarket, I thought of the recipe and bought some.  The recipe seemed kind of strange and included herbs, which I didn't use.  This stuff is amazing!  Nothing like Mom made.  It's got texture, but isn't tough or stringy, and the flavor is remarkable.
 
Sous vide cooking away
 
sous vide rhubarb.jpg

 
Finished fruit and syrup over plain Greek yogurt
 
rhubarb and yogurt.jpg
 
Muckyai said:
Total comfort food... Rice noodles pan fried with sliced beef, lemon grass, garlic, onion, and a dousing of fish sauce. Threw in some Bahama goat and scotch bonnet for some extra kick.


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Muck.
 
Rockin' like you do.
 
Would you be offended if that had a big splooge of oyster sauce mixed in?
 
Asking for a friend.
 
Very nice nmlarson! I live rhubarb pie, speaking of moms, mine made peach rhubarb pie once (instead of strawberry) and I loved it but she hated it... that looks great.
 
@Muckyai not sure why those fools are trying to change your recipe, you have fish sauce in there and looks killer!
 
 
The Hot Pepper said:
 
@Muckyai not sure why those fools are trying to change your recipe, you have fish sauce in there and looks killer!
Click to expand...
 

JayT said:
And maybe a drizzle of sesame oil and a little splooge of sriracha.  Again asking for a friend.
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texas blues said:
Muck.
 
Rockin' like you do.
 
Would you be offended if that had a big splooge of oyster sauce mixed in?
 
Asking for a friend.
Click to expand...
Any friend of y'all's is a friend of mine :p

This is curl up on your couch and watch old reruns of I Love Lucy while slurping noodles kinda comfort!

Why you guys puttin hot dogs and truffles in my dish?? Lol
 
I had some farm raised rabbits in the freezer and it was time to cook them, defrosted and chopped them up'
 


I forgot to get a pic of the price, that's crazy for rabbit.

After that butcher work I soaked them in a salty brine for 15 minutes then rinsed and seasoned to marinate over night.

I pan fried the meat to a good color with EVOO to build a fond in the pan.


I added the onions, bell peppers and celery to deglaze the pan

Then added 1/2 tsp of each for flavor and to darken the gravy a little


Chicken back in with parsley and added enough water to almost cover the meat

I cooked it 12 minutes under pressure which was too long, the meat is falling off the bones


While that was cooking I made cornbread in a black iron skillet warmed in the oven before coating it with bacon fat, it makes a perfect crust and has great flavor


I warmed a can of creamy Great Northern beans and the meat is done

Served with a splash of Sriracha.


 
 
Here's a dish I've been eating all my life. Supposedly a "German" dish adopted by my family after some great uncle or so had brought it back after the "war." Don't know "which" relative or "which" war, or it could've been a BS yarn by my dad to get me to eat sauerkraut.... Either way, it worked and I cook it 5 or 6 times a year. Tonight was the night.
 
Very basic - pork ribs, salt, pepper and sauerkraut. I've substituted cheap beer for water on occasion, it does add another layer to the palette. Water tonight..
 

 
brine the water with salt and add cracked black pepper
how to use print screen
 
Cut the ribs apart, drop in the pot and bring to rolling boil
image sharing
 
continue boiling on high until half the liquid evaporates and the meat pulls from the bone
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add the sauerkraut, bring to boil and cut off the heat. allow to stand for at least 1/2 hour

 
finish on plate with light dusting of salt and a little more cracked black pepper and enjoy!

 
I will eat it again tomorrow and will be even better than tonight....
 
For a second there I thought Rajun was cooking harey penis.
 
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