Dinner Art

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pabloesqobar

Well-Known Member
Tonight's dinner, lazy man style.

Grilled up some red potatoes w/salt, pepper, garlic powder and rosemary. In the skillet, not the grill. Then added some sliced smoked sausage. Tossed it all together to fully cook it and give it some color. Threw the lid on it for awhile. Placed it on the plate, and cooked the scallions, and it was done. Yummy!

Anyone else got pics of their meal? Recipes? Cheers.
 

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heftamga

heftamga

Well-Known Member
yumm yumm. i only got to page 2 & munchies started to roll in my mind. now i gotta do some of my own dinner art.:p
good cooking chef.:hump:
 
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pabloesqobar

Well-Known Member
Thanks Earthtone, those yams sound delicious. Like you could put ice cream on top.

Heftamga, feel free to post what you whip up. It's tough getting much participation in this thread because not many folks regularly view the art section.
 
heftamga

heftamga

Well-Known Member
yeah i know & it's summer to. will do some for this thread. i just eaten my last one, before i could take some shots.:joint:
 
Isthisnametaken

Isthisnametaken

Well-Known Member
Did some pork shoulder in the crock pot with tomatillos, garlic, chiles, jalapenos, and onion. Came out great, didn't get a chance to take photos before it was done. Killer burritos.

 
Isthisnametaken

Isthisnametaken

Well-Known Member
diggitydank420 said:
Please share the recipe!
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Hmm. This is just a spin on the classic chile verde. Most of these ingredients can be substituted if you wish.

4 cloves garlic minced
1 large yellow onion diced
14 fresh roasted tomatillos chopped (canned would be fine)
4 roasted anaheim chiles chopped (any canned chile would be fine)
3 fresh jalapenos diced
1-2 teaspoon(s) oregano
1 quart water or chicken/beef/vegetable stock

4lbs pork shoulder or butt (more flavor than the loin)

Salt and pepper the pork and then brown in a skillet with two tbs of olive oil. Should take about 15 mins.

Add the meat to your crockpot. Then add the garlic and onion to the pan and saute for two minutes. Then add half a cup of water to the skillet and deglaze. Make sure and get all those bits from the pork off the bottom of the skillet and pour mixture into crockpot, much of the flavor come from this step.

Add the chiles, tomatillos, jalepenos, oregono and salt and pepper to taste.

Cook in crockpot on high for about 10 hours. If you find it's cooking to slow cut the meat into three equal size chunks. You just want to make sure it goes low and slow ALL day long. *** But if you don't have the time substitute a pressure cooker for the crockpot and you will be done in about an hour and some change.

Meanwhile purchase or make some black beans. Whatever you do add some garlic and onion.

When done (falling apart, you should have a hard time picking it up) set the meat aside and blend the mixture left in the crockpot with an immersion blender or throw into a conventional blender, blend until smooth. You only need about two cups worth. Save the extra stuff as a sauce or salsa for other dishes.

If sauce is runny put in a sauce pan and add a couple tbs of cornstarch to thicken.

Tortilla, meat, tomatillo sauce, black beans, monterey jack cheese, sour cream, lime and hot sauce or salsa of your choice. Delicious! Enjoy!

The next day I used the left over pork and tomatillo sauce to make the best nachos I have ever had!



 
diggitydank420

diggitydank420

Well-Known Member
Thanks for the detailed recipe. Glad to know you understand how to braise. Most people would just throw that hunk of meat into a crockpot without browning it in a skillet. No flavor that way!
 
Isthisnametaken

Isthisnametaken

Well-Known Member
diggitydank420 said:
Thanks for the detailed recipe. Glad to know you understand how to braise. Most people would just throw that hunk of meat into a crockpot without browning it in a skillet. No flavor that way!
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Yeah gotta get that carmelization of the meat going. Deglazing the pan is also great for adding flavor.

Love you signature. You should also check out the "End the Fed" website if you haven't already.
 
diggitydank420

diggitydank420

Well-Known Member
Isthisnametaken said:
Yeah gotta get that carmelization of the meat going. Deglazing the pan is also great for adding flavor.

Love you signature. You should also check out the "End the Fed" website if you haven't already.
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Yeah, I get ETF emails all the time. If 1207 doesn't get passed then the conspiracy is real.
 
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pabloesqobar

Well-Known Member
Nice, someone else posted food and a recipe. Thanks Isthisnametaken! Awesome looking/sounding pork recipe. Quick question, tho: You said put it in the crockpot on high for 10 hours. You also said low and slow. Are you saying that the high selection on a crockpot is the equivalent of a basic "low and slow" type temp?

I chucked my crockpot several years ago, but I have a huge cooking pot. I'm assuming I could either let it cook at low heat on the stove top, or perhaps in a dutch oven, in my oven? If that makes any sense?

Too bad about the pictures. That would've been nice seeing the process from the beginning. Keep 'em coming!
 
Isthisnametaken

Isthisnametaken

Well-Known Member
pabloesqobar said:
Nice, someone else posted food and a recipe. Thanks Isthisnametaken! Awesome looking/sounding pork recipe. Quick question, tho: You said put it in the crockpot on high for 10 hours. You also said low and slow. Are you saying that the high selection on a crockpot is the equivalent of a basic "low and slow" type temp?

I chucked my crockpot several years ago, but I have a huge cooking pot. I'm assuming I could either let it cook at low heat on the stove top, or perhaps in a dutch oven, in my oven? If that makes any sense?

Too bad about the pictures. That would've been nice seeing the process from the beginning. Keep 'em coming!
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Yeah a crockpot on high put's out about 190 degrees which is a very low cooking temp, perfect for breaking down the sinew and cartilage is something as tough as pork butt or shoulder. Yeah I usually never use crockpots either but my wife bought this one and I wanted to give it a go.

You could certainly do this on the stove or oven in a variety of pots. You would just want to make sure there was plenty of moisture so you didn't burn any of the sauce. The oven would probably be the best bet.

This is a great thread, I love it. I'll keep pitching for sure. You've made some great looking food so far!
 
diggitydank420

diggitydank420

Well-Known Member
pabloesqobar said:
Nice, someone else posted food and a recipe. Thanks Isthisnametaken! Awesome looking/sounding pork recipe. Quick question, tho: You said put it in the crockpot on high for 10 hours. You also said low and slow. Are you saying that the high selection on a crockpot is the equivalent of a basic "low and slow" type temp?

I chucked my crockpot several years ago, but I have a huge cooking pot. I'm assuming I could either let it cook at low heat on the stove top, or perhaps in a dutch oven, in my oven? If that makes any sense?

Too bad about the pictures. That would've been nice seeing the process from the beginning. Keep 'em coming!
Click to expand...
You could use either in the oven. Just bring everything up to a boil on the stove before you put it in the oven. 4-6 hrs at 250F will do the trick, although the longer, the better.
 
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pabloesqobar

Well-Known Member
Cool, thanks for the tips. I been under the weather lately and haven't felt much like cooking. I'll get back in the swing of it soon.
 
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pabloesqobar

Well-Known Member
diggitydank420 said:
No problem, mate! Hope you feel better soon!
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Thank you.

Off Topic: Unfortunately, I am at the mercy of the VA medical system. Trust me when I say this: None of you (In the US) will enjoy being on a government run health care system. Rant off.

More importantly, I was feeling good enough to walk downtown and have some lobster tacos. Walked back home and made desert. :eyesmoke:
 

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