What’s for dinner? Cooking Thread!
Re: What’s for dinner? Cooking Thread!
Gall Bladder cried "Uncle"!
I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
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bullsi1911
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Re: What’s for dinner? Cooking Thread!
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To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov
AKA ‘Admin’
-Mikhail Kalashnikov
AKA ‘Admin’
Re: What’s for dinner? Cooking Thread!
Breakfast this morning
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"Sometimes I wonder whether the world is being run by smart people who are putting us on or by imbeciles who really mean it." - Samuel Clemens (aka Mark Twain)
Re: What’s for dinner? Cooking Thread!
Thinking ahead to dinner. I have frozen shrimp, olive oil, garlic, parmesan, assorted pasta's....
Just need to figure out the rest.
Just need to figure out the rest.
Re: What’s for dinner? Cooking Thread!
Dove Hearts/Gizzards.
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Talent hits a target no one else can hit; Genius hits a target no one else can see.
Re: What’s for dinner? Cooking Thread!
Damn, that looks good Zee. Must remember to save the gizzards and hearts when I get me some doves...
Re: What’s for dinner? Cooking Thread!
Those look fantastic. I like a little hot sauce on them
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breamfisher
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Re: What’s for dinner? Cooking Thread!
My grandmother loved to cook dove.
She also insisted on plucked birds, not just the breasts, and wanted us to bring her the hearts and gizzards so she could make gravy.
She also insisted on plucked birds, not just the breasts, and wanted us to bring her the hearts and gizzards so she could make gravy.
9mm kills the body, but .45 ACP destroys the soul!
-a Fudd, probably
-a Fudd, probably
Re: What’s for dinner? Cooking Thread!
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bullsi1911
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Re: What’s for dinner? Cooking Thread!
Good looking ribs!
To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov
AKA ‘Admin’
-Mikhail Kalashnikov
AKA ‘Admin’
Re: What’s for dinner? Cooking Thread!
The aftermath....
The recipe is called SW Chicken. We call it Taco Chicken. Rice with taco seasoning, chicken with taco seasoning, black beans, fire roasted corn, salsa, bell peppers, cover with taco cheese blend. Eat with more salsa and sour cream.......
The recipe is called SW Chicken. We call it Taco Chicken. Rice with taco seasoning, chicken with taco seasoning, black beans, fire roasted corn, salsa, bell peppers, cover with taco cheese blend. Eat with more salsa and sour cream.......
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Re: What’s for dinner? Cooking Thread!
“White people mexican night”
“The shepherd slaughters more of the flock than the wolf ever will.”
Re: What’s for dinner? Cooking Thread!
I had the last package of deer backstrap that I had brined before freezing last year. Forgot how good it was. Along with some instant mashed potatoes. Because ain’t nobody got time for making mashed potatoes.
“The shepherd slaughters more of the flock than the wolf ever will.”
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breamfisher
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Re: What’s for dinner? Cooking Thread!
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9mm kills the body, but .45 ACP destroys the soul!
-a Fudd, probably
-a Fudd, probably
Re: What’s for dinner? Cooking Thread!
Steak torta. Didnt suck.
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“The shepherd slaughters more of the flock than the wolf ever will.”
Re: What’s for dinner? Cooking Thread!
There is a General store in Deersville Oh (population 67) that has the best ice cream. They make it there with a 1940's machine that was bought as war stock off of a WWII Navy ship. My wife and I have eaten it since we were kids. We usually make the trip every summer. It was only 20 minutes away from our hometown, but almost an hour from here. We haven't made it this year. Since it was the last day of summer and 90 degrees out, we made a point to go today. As good as ever. She had the Cherry Cheesecake and I had the Black Raspberry.
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Wambli Ska
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Re: What’s for dinner? Cooking Thread!
Cooked a whole pork shoulder roast Puertorican style (Pernil) a few days ago and had a ton of leftovers. Tonight I chunked the leftovers and slow simmered them in mostly its own fat until the meat is still firm but fork tender. Then I seasoned the broth and cooked a big pot of Frijoles de Olla con Carne de Cerdo. Damn it came out good!!!!!!!
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Re: What’s for dinner? Cooking Thread!
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I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11
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bullsi1911
- Posts: 1204
- Joined: Tue Jun 20, 2023 1:46 pm
- Location: Austin By God Texas
Re: What’s for dinner? Cooking Thread!
It’s MexiCAN, not a MexiCAN’T!
To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov
AKA ‘Admin’
-Mikhail Kalashnikov
AKA ‘Admin’
-
bullsi1911
- Posts: 1204
- Joined: Tue Jun 20, 2023 1:46 pm
- Location: Austin By God Texas
Re: What’s for dinner? Cooking Thread!
What is your pernil recipe? I have a pork butt in the freezer, and I just may need to try thatWambli Ska wrote: ↑Sun Sep 22, 2024 3:03 am Cooked a whole pork shoulder roast Puertorican style (Pernil) a few days ago and had a ton of leftovers. Tonight I chunked the leftovers and slow simmered them in mostly its own fat until the meat is still firm but fork tender. Then I seasoned the broth and cooked a big pot of Frijoles de Olla con Carne de Cerdo. Damn it came out good!!!!!!!
IMG_4177.jpeg
To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov
AKA ‘Admin’
-Mikhail Kalashnikov
AKA ‘Admin’
-
bullsi1911
- Posts: 1204
- Joined: Tue Jun 20, 2023 1:46 pm
- Location: Austin By God Texas
Re: What’s for dinner? Cooking Thread!
Well, I decided to try and figure it out on my own with a chunk of pork butt I had in the freezer. Trying this recipe:
https://diethood.com/instant-pot-puerto-rican-pernil/
https://diethood.com/instant-pot-puerto-rican-pernil/
To make something simple is a thousand times more difficult than to make something complex.
-Mikhail Kalashnikov
AKA ‘Admin’
-Mikhail Kalashnikov
AKA ‘Admin’
-
Wambli Ska
- Posts: 3888
- Joined: Tue Jun 20, 2023 3:09 pm
Re: What’s for dinner? Cooking Thread!
Oh man, sorry I didn't respond. I missed your request and been battling Covid for a couple of weeks.
Ok so a few things, I HATE it when folks mess with Puertorican Pernil. And someone named Katerina is the last place I'd go looking for the real thing.
Pernil is supposed to be a simple meal with simple cooking and letting the pork meat be the biggest winner in the flavor profile.
- Orange juice or ANY kind of acid only serves to pre-cook the pork changing the flavor profile and screwing up the HEAT cooking process and it adds nothing to the tenderness.
- WHY would anyone use olive oil if cooking a nice pice of pork will render liquid GOLD in the form of pork FAT, which by the way you want to baste the meat with every hour or so.
-Serrano peppers and Cumin are just about unknown in Puerto Rican cooking but a LITTLE cumin is good, in BEANS, you are not cooking carnitas so they are OUT.
-AN INSTAPOT!!!! Not just NO but FÜCK NO!!!!
-DO NOT EVER shred the pork for serving. That is a poop adaptation by gringos who are in love with BBQ and all it does is prematurely dry out the meat before you serve it. If you're not saucing pork meat shredding it is the death of good pork. You want the meat to be absolutely fork tender (and it will be) but this roast is cut as you serve it and in thick chunks and slices to preserve the internal juices. This is one of the reasons I HATE most fake Puertorican and Cuban restaurants, if your Pernil arrives shredded on your plate, spit on your waiter and demand a refund.
Here is the way my grandma used to cook it which is the real Puertorican way.
Buy two jars of powder adobo, the red and the green top. My grandma used to make her own but the 50/50 combination of these two is the closest I can come up with to her flavor profile without having to mix my own. Just pour both containers into a bowl, mix thoroughly and pour it back into the containers they came in a label appropriately.
Keep this spice mixture handy, you will want to use this stuff to season EVERYTHING from steaks to burgers to chicken to fish, even French fries. If it's fried or grilled this stuff belongs on it as a dry seasoning. You can also add other spices to change the profile to use as a dry rub. Play with it, you're welcome and everyone will wonder what you're secret recipe is.
Now, place the meat on your cutting board fat cap on top and with a thin bladed knife stab the meat every 2-3 inches all the way to the bone. make sure the stabs are big enough to get one of your fingers into it. Now, pour some of the adobo mix into each hole maybe about a tablespoon but more won't hurt, and push the mixture of seasonings deep into the meat with your fingers. Do this all around the butt or shoulder including the ends. That is IT for seasoning! Some folks add some of the fresh garlic the comes in jars to make the seasonings more of a paste, some add olive oil for the same reason, there is ZERO need for that.
Now put the hunk of meat into a bowl and cover the top with plastic wrap and put it in the fridge for at LEAST overnight, two days is even better.
When ready to roll, start early in the morning because this needs to cook for a while. There are two schools of thought on this, the slow and steady and the fast and furious.
They both start the same, place the meat on a rack in a roasting pan and pre-heat your convection oven to about 400 degrees. When the oven is up to temp put the meat in the oven and cook for about 15-30 minutes (ovens vary) until the outside of the roast is nicely browned all around but NOT burnt.
Take the roasting pan and wrap the top sealing as best as you can with a double width of aluminum foil and put back in the oven and lower the heat. This is where the two camps part ways. Some folks like to add a little water into the pan to keep the meat moist, I usually don't unless the piece of meat has a small fat cap which I try to avoid buying in the first lace but sometimes you have no choice.
My sister cooks her's at 350-375 until the internal temp hits well done for pork all the way in the bone takes it out and and lets it rest for 20 minutes and carves/serves the roast.
I lower my heat to 300-325 for a longer cooking time and I cook my meat until I start seeing the seams of the roast coming apart and the meat starts coming apart with a meat fork. I also make sure it's well done into the bone and let it rest for 15-20 minutes before carving. I also give it a thorough drenching (or several) by basting with the rendered fat in the pan during the end of the cooking and after I set it aside t rest.
Her peril is firmer, more like a roast beef and she slices it thinner. Mine is more "fork tender" but still will carve well and I serve it in "sliced/chunks" to maintain internal juices. Both taste amazing so there is no wrong way to do it.
We both remove the foil cover about 20-30 minutes before we are done cooking to brown and crisp the outside a little, that's when I do a lot of my basting. Again not burned...
Pernil is typically served with white rice (if you want my recipe let me know, it's an artery clogger for sure. And simple red or black beans, again let me know if you want a recipe. I love something sweet on my plate for that salty/sweet experience so I fry sweet ripe plantains or even better, Goya has them already cooked and ready to nuke in the frozen food section ready in 3 minutes, and they are as good as anything you can make at home.
You can also have all the making of cuban sandwiches ready to roll and a sandwich press on standby (the flat ones, not the grill type "panini press") and have everyone make their sandwich with fresh out of the oven meat. It's a great dinner party idea which is always a huge hit but it will RUIN you and your guests for restaurant bough Cuban sandwiches.
That's it! Hope you get to try it and enjoy!
Ok so a few things, I HATE it when folks mess with Puertorican Pernil. And someone named Katerina is the last place I'd go looking for the real thing.
Pernil is supposed to be a simple meal with simple cooking and letting the pork meat be the biggest winner in the flavor profile.
- Orange juice or ANY kind of acid only serves to pre-cook the pork changing the flavor profile and screwing up the HEAT cooking process and it adds nothing to the tenderness.
- WHY would anyone use olive oil if cooking a nice pice of pork will render liquid GOLD in the form of pork FAT, which by the way you want to baste the meat with every hour or so.
-Serrano peppers and Cumin are just about unknown in Puerto Rican cooking but a LITTLE cumin is good, in BEANS, you are not cooking carnitas so they are OUT.
-AN INSTAPOT!!!! Not just NO but FÜCK NO!!!!
-DO NOT EVER shred the pork for serving. That is a poop adaptation by gringos who are in love with BBQ and all it does is prematurely dry out the meat before you serve it. If you're not saucing pork meat shredding it is the death of good pork. You want the meat to be absolutely fork tender (and it will be) but this roast is cut as you serve it and in thick chunks and slices to preserve the internal juices. This is one of the reasons I HATE most fake Puertorican and Cuban restaurants, if your Pernil arrives shredded on your plate, spit on your waiter and demand a refund.
Here is the way my grandma used to cook it which is the real Puertorican way.
Buy two jars of powder adobo, the red and the green top. My grandma used to make her own but the 50/50 combination of these two is the closest I can come up with to her flavor profile without having to mix my own. Just pour both containers into a bowl, mix thoroughly and pour it back into the containers they came in a label appropriately.
Keep this spice mixture handy, you will want to use this stuff to season EVERYTHING from steaks to burgers to chicken to fish, even French fries. If it's fried or grilled this stuff belongs on it as a dry seasoning. You can also add other spices to change the profile to use as a dry rub. Play with it, you're welcome and everyone will wonder what you're secret recipe is.
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Now put the hunk of meat into a bowl and cover the top with plastic wrap and put it in the fridge for at LEAST overnight, two days is even better.
When ready to roll, start early in the morning because this needs to cook for a while. There are two schools of thought on this, the slow and steady and the fast and furious.
They both start the same, place the meat on a rack in a roasting pan and pre-heat your convection oven to about 400 degrees. When the oven is up to temp put the meat in the oven and cook for about 15-30 minutes (ovens vary) until the outside of the roast is nicely browned all around but NOT burnt.
Take the roasting pan and wrap the top sealing as best as you can with a double width of aluminum foil and put back in the oven and lower the heat. This is where the two camps part ways. Some folks like to add a little water into the pan to keep the meat moist, I usually don't unless the piece of meat has a small fat cap which I try to avoid buying in the first lace but sometimes you have no choice.
My sister cooks her's at 350-375 until the internal temp hits well done for pork all the way in the bone takes it out and and lets it rest for 20 minutes and carves/serves the roast.
I lower my heat to 300-325 for a longer cooking time and I cook my meat until I start seeing the seams of the roast coming apart and the meat starts coming apart with a meat fork. I also make sure it's well done into the bone and let it rest for 15-20 minutes before carving. I also give it a thorough drenching (or several) by basting with the rendered fat in the pan during the end of the cooking and after I set it aside t rest.
Her peril is firmer, more like a roast beef and she slices it thinner. Mine is more "fork tender" but still will carve well and I serve it in "sliced/chunks" to maintain internal juices. Both taste amazing so there is no wrong way to do it.
We both remove the foil cover about 20-30 minutes before we are done cooking to brown and crisp the outside a little, that's when I do a lot of my basting. Again not burned...
Pernil is typically served with white rice (if you want my recipe let me know, it's an artery clogger for sure. And simple red or black beans, again let me know if you want a recipe. I love something sweet on my plate for that salty/sweet experience so I fry sweet ripe plantains or even better, Goya has them already cooked and ready to nuke in the frozen food section ready in 3 minutes, and they are as good as anything you can make at home.
You can also have all the making of cuban sandwiches ready to roll and a sandwich press on standby (the flat ones, not the grill type "panini press") and have everyone make their sandwich with fresh out of the oven meat. It's a great dinner party idea which is always a huge hit but it will RUIN you and your guests for restaurant bough Cuban sandwiches.
That's it! Hope you get to try it and enjoy!