Always got tone,I think. What's tone?
NSFFamily, put on the beats!
https://www.youtube.com/watch?v=OSwi-PkbSIo
NSFFamily, put on the beats!
https://www.youtube.com/watch?v=OSwi-PkbSIo
food Comfort Food Thread
- Thread starter dragonsfire
- Start date
I smoked the stuffed pork chops and added the left over noodles/veggies from last night topped with shredded Moz and Provolone cheese. I cooked the chops first then added the leftovers, 20 minutes later I added BBQ sauce and cheese.
This was delicious!
This was delicious!
Rajun Gardener said:
Click on my signature.
You'll hear it.
Blue Cheese and fresh baked Bread in coconut oil.
I made chili and cornbread last night. Topped with sour cream, scallions, cheese and a dash or two of Skull Burner sauce from Shorerider.
Along with the Hasselback Au Gratin Potatoes I made some Salisbury Steak in Onion Gravy.
I love a good Salisbury Steak, a nice hearty lunch for the family.
This recipe makes some good meatballs too, regular or breaded.
Salisbury Steak
4lb ground beef
3 eggs, beaten
1C bread crumbs
1.5t granulated garlic
1.5t granulated onion
(*not used if making onion gravy*)
3T Ketchup
1.5T each Mustard and Worcestershire sauce
Mix well, form into twelve patties and refrigerate if not cooking immediately.
Cook all ground beef to a safe IT, 165°.
Onion or Mushroom Gravy
In a large frying pan caramelize 2C of chopped onion or mushrooms, set aside.
After cooking patties, reserve 1/2C drippings.
Combine 1/4C flour, 2C beef broth, 2t ketchup and Worcestershire sauce, add to drippings and whisk well.
Bring to fast simmer and hold for 3-4 minutes to cook the flour.
Lower heat and add 2C beef broth and whisk well.
Add onions or mushrooms and stir to combine.
Slowly simmer for about 5 minutes.
Add salt to taste.
Add as many patties as will fit in pan with gravy and simmer for 5 minutes.
Lunch
I love a good Salisbury Steak, a nice hearty lunch for the family.
This recipe makes some good meatballs too, regular or breaded.
Salisbury Steak
4lb ground beef
3 eggs, beaten
1C bread crumbs
1.5t granulated garlic
1.5t granulated onion
(*not used if making onion gravy*)
3T Ketchup
1.5T each Mustard and Worcestershire sauce
Mix well, form into twelve patties and refrigerate if not cooking immediately.
Cook all ground beef to a safe IT, 165°.
Onion or Mushroom Gravy
In a large frying pan caramelize 2C of chopped onion or mushrooms, set aside.
After cooking patties, reserve 1/2C drippings.
Combine 1/4C flour, 2C beef broth, 2t ketchup and Worcestershire sauce, add to drippings and whisk well.
Bring to fast simmer and hold for 3-4 minutes to cook the flour.
Lower heat and add 2C beef broth and whisk well.
Add onions or mushrooms and stir to combine.
Slowly simmer for about 5 minutes.
Add salt to taste.
Add as many patties as will fit in pan with gravy and simmer for 5 minutes.
Lunch
this recipe looks good. one question, 1.5t granulated garlic with lower case "t" is teaspoon? and 3T Ketchup with an upper case "T" means tablespoon?
i usually see most people use tsp & tbsp.
i usually see most people use tsp & tbsp.
Lolz, everytime I see 1.5t or 3T I register tons or tonnes. 1.5 tons is a lot
[background=#fff4e4]3T Ketchup with an upper case "T" means tablespoon?[/background]luvmesump3pp3rz said:
i usually see most people use tsp & tbsp.
[background=#fff4e4]
[/background][background=#fff4e4] [/background]Pretty standard abbreviations for those units of volume in cooking.Deathtosnails said:
Volume
teaspoon (also t or tsp.)
tablespoon (also T, tbl., tbs., or tbsp.)
ok, thanksChileRelleno said:3T Ketchup with an upper case "T" means tablespoon?
i usually see most people use tsp & tbsp.
Pretty standard abbreviations for those units of volume in cooking.
Volume
teaspoon (also t or tsp.)
tablespoon (also T, tbl., tbs., or tbsp.)
Hot blue and righteous.
Lay down those patties.
And gravy.
Over rice.
Top with over easy egg.
Loco Moco.
Mahalo!
Lay down those patties.
And gravy.
Over rice.
Top with over easy egg.
Loco Moco.
Mahalo!
Chowda Cajun style
I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and seasoning.
Olive oil in the pot and dumped it all in to get soft, the tasso is already cooked so it's all flavor at this point.
Cook it till soft then dump in potatoes.
After a few minutes of cooking add 3 TBS of flour to make a roux/thickener.
Cook to combine then add the clam juice.
simmer for 10 minutes, add the shrimp then the heavy cream.
Simmer for 10 minutes then add the clams.
After 5 minutes add 1/2 tsp of Old Bay seasoning.
Simmer for 5 more minutes, taste and adjust, I had to add a tsp of Tony's.
Let that pot sit for 10 minutes to meld and thicken, THEN make a plate topped with green onions, Aleppo pepper flakes and fresh french bread, I just used the top and bottom to get that crispy crunch to dip in this masterpiece.
It makes an awesome dip too!! I could fill up a bread bowl and be fat and happy ready for a nap!
Wanna bite?
Happy eating everyone!
I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and seasoning.
Olive oil in the pot and dumped it all in to get soft, the tasso is already cooked so it's all flavor at this point.
Cook it till soft then dump in potatoes.
After a few minutes of cooking add 3 TBS of flour to make a roux/thickener.
Cook to combine then add the clam juice.
simmer for 10 minutes, add the shrimp then the heavy cream.
Simmer for 10 minutes then add the clams.
After 5 minutes add 1/2 tsp of Old Bay seasoning.
Simmer for 5 more minutes, taste and adjust, I had to add a tsp of Tony's.
Let that pot sit for 10 minutes to meld and thicken, THEN make a plate topped with green onions, Aleppo pepper flakes and fresh french bread, I just used the top and bottom to get that crispy crunch to dip in this masterpiece.
It makes an awesome dip too!! I could fill up a bread bowl and be fat and happy ready for a nap!
Wanna bite?
Happy eating everyone!
that there is portuguese comfort food. also works with pork chops!!!. french fries served on the side is also common. alohatexas blues said:
luvmesump3pp3rz said:that there is portuguese comfort food. also works with pork chops!!!. french fries served on the side is also common. aloha
Gotta gotta.
Have the mac salad too!
STOP!Rajun Gardener said:Chowda Cajun style
I started with all the usual suspects, diced onion, celery, carrot and had to throw my Cajun influence in it with the Tasso I made last weekend. I used 3 of the small cans of diced clams and saved the juice for broth. What's not in this pic is the 51-70 peeled shrimp and seasoning.
Olive oil in the pot and dumped it all in to get soft, the tasso is already cooked so it's all flavor at this point.
Cook it till soft then dump in potatoes.
After a few minutes of cooking add 3 TBS of flour to make a roux/thickener.
Stop right there.
While I do like your recipe, it looks delicious.
I gotta take your Certified Cajun card away from you for not preparing a proper roux.
No righteous Coonass would call that a roux.
HA, it's unrevokable!
At least I cooked it compared to most chefs that throw flour in the pot of stock.
At least I cooked it compared to most chefs that throw flour in the pot of stock.
C'mon, we all know those aren't chefs, they barely qualify as cooks.Rajun Gardener said:
I made fiery grits for lunch today. Local stone ground grits from another small producer in the area cooked down with salt, black pepper, a bay leaf, onions, sage, garlic and fresh peppers. Aji White Fantasy, White Ghost, Fatalii, Yellow Trinidad Scorpion cooked in and half a Carolina Reaper sliced thin mixed in at the end. A great stick to your ribs use of some of the fresh peppers I have left hoarded in the fridge.
Attachments
I'm sweating just looking at it.
C'mon endorphin rush!
C'mon endorphin rush!
A couple of pot pies. Just a little Aleppo pepper. Costco had them on sale so i could not resist.
