food Jeff's Flog- homemade pastrami
- Thread starter Jeff H
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Mardi Gras last night.
Etouffee
Starting with a nice roux. butter this time instead of oil. Lots and lots of butter. Roux takes longer with butter for some reason. This was over 20 minutes.
This is the only way you are getting crawfish up here in Ohio.
I put in some shrimp too just for good measure.
Veggies - celery, onion, green pepper all in and cooking with the roux and chicken stock.
Now we needed a side dish of vegetables. Hmmm, what to do...I know. Boil them.
More pics when I have a few minutes. That pesky work is interfering with THP again.
Etouffee
Starting with a nice roux. butter this time instead of oil. Lots and lots of butter. Roux takes longer with butter for some reason. This was over 20 minutes.
This is the only way you are getting crawfish up here in Ohio.
I put in some shrimp too just for good measure.
Veggies - celery, onion, green pepper all in and cooking with the roux and chicken stock.
Now we needed a side dish of vegetables. Hmmm, what to do...I know. Boil them.
More pics when I have a few minutes. That pesky work is interfering with THP again.
Man every time I stop by the stomach starts rumbling. Got to make me some of that chow. Still haven't gotten around to gumbo... Too obsessed with salsa right now!
Damn that looks good! I'd be all over that in a heartbeat! Small red potatoes thrown in the boil have quickly become one of my favourite parts of boiled seafood here. Smoked sausage works great boiled up in Zatarains or similar seafood boils too.
Left overs.
Left over boiled new potatoes from the mardi gras dinner.
Left over gumbo-esque gravy from the Throwdown.
Mash the potatoes a little, cover with gumbo gravy and cheese and heat until melty. Serve with flounder covered in Tony's more spice and pepper then pan fried in the littlest oil I could use.
Left over boiled new potatoes from the mardi gras dinner.
Left over gumbo-esque gravy from the Throwdown.
Mash the potatoes a little, cover with gumbo gravy and cheese and heat until melty. Serve with flounder covered in Tony's more spice and pepper then pan fried in the littlest oil I could use.
Fajitas, Ohio style. Start with home made tortillas.
Add veggies and chicken.
Chicken, green bell, red bell, sweet and yellow onion and a pablano and a copious amount of home made fajita seasoning.
Lots of cast iron love here.
Finishing up the bottle of HBD's 1498 Scorp sauce. Good stuff, but could be hotter.
Add veggies and chicken.
Chicken, green bell, red bell, sweet and yellow onion and a pablano and a copious amount of home made fajita seasoning.
Lots of cast iron love here.
Finishing up the bottle of HBD's 1498 Scorp sauce. Good stuff, but could be hotter.
It's like the extended edition of your glog! Or bonus material! Nice to see the fajitas turned out so nice. Send one down here!
Pizza last night.
Doing it a little different, this is the Mexican inspired pizza.
Chicken boiled and shredded and then mixed with adobo sauce and diced and deseeded chipotles are the showcase of this one. Other toppings include onion, tomato, sweet peppers, pickled hot pepper medley and a healthy dose of my Annuum blend powder.
It all starts on the peel.
All ready to go in the oven.
Note, no sauce on this one, just a drizzle of olive oil.
475 degrees on the pizza stone
Damn good, and a hit with the family.
Doing it a little different, this is the Mexican inspired pizza.
Chicken boiled and shredded and then mixed with adobo sauce and diced and deseeded chipotles are the showcase of this one. Other toppings include onion, tomato, sweet peppers, pickled hot pepper medley and a healthy dose of my Annuum blend powder.
It all starts on the peel.
All ready to go in the oven.
Note, no sauce on this one, just a drizzle of olive oil.
475 degrees on the pizza stone
Damn good, and a hit with the family.
Does look good. Good combo. How was the hot pepper pickle medley?
Pizza thumb rang revolution!
And Artisan style.
Rustic.
And chingon!
And Artisan style.
Rustic.
And chingon!
A little heat in everything
I was inspired a little while ago while drinking beer and watching Triple D reruns on a friday night. The chef was making tortillas, but he put a bunch of adobo sauce in the mix. Flavored tortillas.
My version.
About 1/4 bottle of HBD wonderful Scorp sauce.
Surprisingly, I didn't start coughing while doing this.
Hot ones left, regular ones right. Sorry Scovie, no scorched ones today. The wife doesn't like them that way.
A Chipotle rehydrates
and mysteriously gets dumped in the corn pico.
Shredded chicken cooked with a paper lantern and simmering in bunches of mexican spices.
Plating shot.
Was so good, I ate until my stomach ached.
Surprisingly, 1/4 bottle of 1498 in 11 tortillas makes them pretty hot. Between them, the hab laced chicken and the chipotle pico, I didn't add any more hot sauce at all and it was still nice and hot.
Wife grabbed the wrong tortilla............Jeff, What did you put in here!!!!!! this is so spicy.
Precious moment.
I was inspired a little while ago while drinking beer and watching Triple D reruns on a friday night. The chef was making tortillas, but he put a bunch of adobo sauce in the mix. Flavored tortillas.
My version.
About 1/4 bottle of HBD wonderful Scorp sauce.
Surprisingly, I didn't start coughing while doing this.
Hot ones left, regular ones right. Sorry Scovie, no scorched ones today. The wife doesn't like them that way.
A Chipotle rehydrates
and mysteriously gets dumped in the corn pico.
Shredded chicken cooked with a paper lantern and simmering in bunches of mexican spices.
Plating shot.
Was so good, I ate until my stomach ached.
Surprisingly, 1/4 bottle of 1498 in 11 tortillas makes them pretty hot. Between them, the hab laced chicken and the chipotle pico, I didn't add any more hot sauce at all and it was still nice and hot.
Wife grabbed the wrong tortilla............Jeff, What did you put in here!!!!!! this is so spicy.
Precious moment.
Lots of good looking food in here, most of which had transpired while I wasn't watching the forum ...
Looking forward to more ...
Looking forward to more ...
All this thread needs is some more entries ...
