food Thegreenchilemonster Cooks For Three

[The Hot Pepper]

https://www.youtube.com/watch?v=WsqZ33ZMnC8

 

[ShowMeDaSauce]

DAYUM!

 

[Thegreenchilemonster]

Turducken going down today Deboning the birds was pretty time consuming. I emptied the case off of 8 Argentine chorizos, and layered that in between the birds, and filled any gaps with the sausage. It's on the smoker now. I also am making pho with all of the bones/necks as well.

 

[dragonsfire]

Nice !

 

[The Hot Pepper]

Wow!  Can't wait to see you up this on Thanksgiving!

 

[Thegreenchilemonster]

Wow!  Can't wait to see you up this on Thanksgiving!

I'm going to a friends house for Thanksgiving. I'm making sides, artichoke and crab dip, salasa, guac, and whatnot. I have a bunch of friends coming over tonight to eat on this turducken.

 

[Thegreenchilemonster]

I just wrapped the turducken at 120 degrees in the dead center, it doesn't need anymore smoke at this point, just to come up to temp. I love the look of the sausage filled nub legs! Going to be amazing!

 

[Thegreenchilemonster]

Pho yeah! All turducken, all day!

 

[dragonsfire]

Looks Awesome ! Happy Thanksgiving

 

[Thegreenchilemonster]

Hatch green chile & cheese omelette, Argentine blood sausage, hand cut fries, and wilted spinach & garlic dusted with cotija & fresh pomegranate seeds.

 

[Thegreenchilemonster]

Pan fried tilapia with peach ghost salt and pepper, wilted spinach, hand cut sweet potato fries, fried plantains, and pinto beans dusted with cotija.

 

[WarrantMan]

Culinary artwork. Michelangelo of the meal! 

 

[Thegreenchilemonster]

Culinary artwork. Michelangelo of the meal! 

Thanks man, a good presentation can make a dish so much more mouth watering! This particular dish has just about everything my wife needs to help my daughter grow healthy.

 

[Thegreenchilemonster]

Wel, the old lamb craving kicked in again, so I pulled this premium shoulder of pastured NZ lamb out of my freezer.

I made a marinade by blending a whole rocoto, a whole onion, a head of garlic cloves, cumin, turmeric, ginger powder, paprika, juice from a lemon, a frew sprigs of fresh rosemary and S&P.

I made some deep slices into the shoulder, rubbed it down all over with the marinade and into the slices, and drizzled it with herb infused EVOO. I then roasted the lamb shoulder at 475 for 35 minutes.

After roasting, I turned it down to 300, added some chicken stock, and covered the pan in foil, and roasted it for 2 hours.

 

[Thegreenchilemonster]

For the last 1.5 hours of braising, I added white wine, fresh parsley, celery, carrots, leeks, knob onions, pearl style onions, white potatoes, red potatoes, and russett potatoes. All of those aromatics and root veggies will slowly cook up in that epic lamb infused braising liquid.

I then covered the tray back up with foil, popped it back in for the last 1.5 hours.

 

[roper2008]

Dang, you are a chef!  Congratulation on your pregnancy.  How exciting.
 
 
 
Linda

 

[Thegreenchilemonster]

Dang, you are a chef!  Congratulation on your pregnancy.  How exciting.
 
 
 
Linda

Thanks, we're very excited!

 

[Thegreenchilemonster]

Braised lamb shoulder topped with pomegranate seeds & dusted with cotija, curried chickpeas, and roasted potatoes smothered in a braised lamb dripping gravy.

 

[Thegreenchilemonster]

My wife said she wanted some snacks to boost her protein intake, so the first thing that jumped to mind was jerky. She agreed!

I took this 9 lb. round, trimmed off the fat and silverskin, then prepped a Hatch green chile flavored marinade.

After a day of marinating, I dropped the beef onto the deydrator racks. Green chile jerky on the way!

 

[Crazy Monkey]

Do you have a job outside of cooking for your wife???
You could make a cookbook from this thread alone.