Carne Seca
Well-Known Member
::drool::
What's For Dinner Tonight?
- Thread starter CrackerJax
- Start date
Don Gin and Ton
Well-Known Member
honey dijon chicken on salad
Carne Seca
Well-Known Member
chili rojo enchiladas and a small salad. Horchata will be the beverage (I blame DoomBrew for that). Dessert will be pineapple and raspberry empanaditas. They're cooling on the rack as I type. 
Blue Wizard
Well-Known Member
chili rojo enchiladas and a small salad. Horchata will be the beverage (I blame DoomBrew for that). Dessert will be pineapple and raspberry empanaditas. They're cooling on the rack as I type.
Oh, and I had homemade hamburgers for dinner, my grandma burned the hell out of them and it sounded like everyone was eating trail mix or something.
Carne Seca
Well-Known Member
I had a couple of requests for my chili rojo recipe. So here it is complete with illustrations showing the process.
7-10 cloves garlic finely minced
1 1/4 cup flour
1 cup Bueno Special Reserve Premium Hatch red chili powder (the best on the market)
1-2 lbs. beef (either roundsteak or sirloin)
1-2 TBS canola oil
8-10 cups water
1-2 TBS salt (I compromise and use 1 1/2. This simply depends on your palate.)
2 cups cold water for chili powder
2 cups luke-warm water for flour
Grab a couple of bowls (preferably glass) and put the chili powder in one and the flour in the other. Add water and mix well to remove all lumps. Make sure you check the bottom so you don't have clumps clinging to it. Set aside for now but stir occasionally to keep from separating.
I use glass bowls because anything chili paste comes into contact with will stain. You can use stainless steel as well.
Next is the garlic. Mince it as fine as you can.
Set the garlic aside and start working on the meat. Cut off excess fat and cube.
So now the prep work is over. It's time to start cooking. First off, heat up a pot on high. Make sure the pot is heavy duty. You don't want to cook it in say... a thin aluminum pan. The chili is susceptible to scorching and thin pans don't help. We have one pot we use. We call it the chili pot and that's all it's used for. It's a very old pressure cooker from the 40's. Heavy and durable.
When pot is nice and hot, add oil and let set for a couple of minutes to allow the oil to get hot.
Add the meat and make sure it is spread evenly across the bottom. Let cook for a couple of minutes. Let the meat sweat and release it's juices. You'll see a bubbly froth. When this happens. Add the garlice. Stir thoroughly and cook until meat loses pink tint.
Add chili paste and mix thoroughly. Let boil for 5 minutes to incorporate the flavors. Turn down to about medium while boiling the paste with the meat.
Add the water. Turn to high and bring to a boil.
When it starts boiling, add flour paste SLOWLY. Whisk the paste into the pot a little it at a time to avoid lumps.
It will quickly come to a boil. Add salt and turn down to low. Let it simmer 45 minutes. Stirring frequently. This is very important. It will try and stick to the bottom. If that happens it will scorch and you will have to throw the chili out. It will be inedible.
Now you have a pot of chili. You can either use it as a sauce for more complex dishes or as the main course.
I made enchiladas with my pot.
7-10 cloves garlic finely minced
1 1/4 cup flour
1 cup Bueno Special Reserve Premium Hatch red chili powder (the best on the market)
1-2 lbs. beef (either roundsteak or sirloin)
1-2 TBS canola oil
8-10 cups water
1-2 TBS salt (I compromise and use 1 1/2. This simply depends on your palate.)
2 cups cold water for chili powder
2 cups luke-warm water for flour
Grab a couple of bowls (preferably glass) and put the chili powder in one and the flour in the other. Add water and mix well to remove all lumps. Make sure you check the bottom so you don't have clumps clinging to it. Set aside for now but stir occasionally to keep from separating.
I use glass bowls because anything chili paste comes into contact with will stain. You can use stainless steel as well.
Next is the garlic. Mince it as fine as you can.
Set the garlic aside and start working on the meat. Cut off excess fat and cube.
So now the prep work is over. It's time to start cooking. First off, heat up a pot on high. Make sure the pot is heavy duty. You don't want to cook it in say... a thin aluminum pan. The chili is susceptible to scorching and thin pans don't help. We have one pot we use. We call it the chili pot and that's all it's used for. It's a very old pressure cooker from the 40's. Heavy and durable.
When pot is nice and hot, add oil and let set for a couple of minutes to allow the oil to get hot.
Add the meat and make sure it is spread evenly across the bottom. Let cook for a couple of minutes. Let the meat sweat and release it's juices. You'll see a bubbly froth. When this happens. Add the garlice. Stir thoroughly and cook until meat loses pink tint.
Add chili paste and mix thoroughly. Let boil for 5 minutes to incorporate the flavors. Turn down to about medium while boiling the paste with the meat.
Add the water. Turn to high and bring to a boil.
When it starts boiling, add flour paste SLOWLY. Whisk the paste into the pot a little it at a time to avoid lumps.
It will quickly come to a boil. Add salt and turn down to low. Let it simmer 45 minutes. Stirring frequently. This is very important. It will try and stick to the bottom. If that happens it will scorch and you will have to throw the chili out. It will be inedible.
Now you have a pot of chili. You can either use it as a sauce for more complex dishes or as the main course.
I made enchiladas with my pot.
Metasynth
Well-Known Member
Hey carne, when you saute the meat, you're not trying to brown it, but instead sorta just starting the stewing process early? I assume it could be done both ways, but was there a reason behind not browing it? Does it help the chili saturate the meat more in the following step? Love your love of food...
Carne Seca
Well-Known Member
Yes it helps the chili AND garlic saturate the meat. Plus the meat is so tender. My dad ate three bowls. He wouldn't even let me fix him a plate of enchiladas.
tip top toker
Well-Known Member
5 scalops griddled for 20 seconds, grilled black tiger prawn, garlic butter, green pinenut sauce, and nut crumble. NOM. Gonna be classy and finish it off with a tin of tuna
Think i'm gonna spend a pay cheque and buy myself a new digital camera so i can really get you guys drooling. My phone camera is 5mp, but such a waste of time. If you're gonna take a photo it should be done properly.Yesterday, oh nose, i've just violated the whole tense of this thread, i cooked up a dinner of shredded roast pork in a reduced thyme, rosemary, port, red wine, garlic, and tomato sauce with fusili for the waiting staff at work
It's awesome getting to cook up for free the food you sell for silly money to the customers.
Carne Seca
Well-Known Member
I love prawns. With a passion that has no equal. That looks delicious. Do you by chance have a recipe? :: puppy dog eyes ::View attachment 2352019
5 scalops griddled for 20 seconds, grilled black tiger prawn, garlic butter, green pinenut sauce, and nut crumble. NOM. Gonna be classy and finish it off with a tin of tuna
tip top toker
Well-Known Member
Haha, that was one of the first things Kuroi learnt about me. If there is one thing in life i utterly love, it is seafood, and at the top of that list is whole king/tiger prawns. Followed shortly by squid. When i was a fishmonger we used to buy in prawns that came in 6/8 per kilo, they just rocked.
This is stuff i cook for customers and the staff at work, so don't have recipes yet, but basically it's just 5 seasoned king scallops griddled in a smoking pan, hot enough that more often than not you just end up with a panfire when you chuck em in, then a whoel tiger prawn fried in olive oil in a pan then popped under the grill after turning the first time. Scallops get seared on one side the the moment you flip them you remove from heat and pop into the scallop shell imediately, noone likes a chewy scallop, raw is much tastier, the pan is for pretty much colour and nothing else. The nut crumble is breadcrumbs, almonds, peanuts and a little something something, and the green sauce is in essence basicalyy a watery pesto, but with a little shazam. Don;'t quite know what is in it, the head chef has been the sous chef in a michelin star resteraunt for the past 14 years. He knows exactly what he wants and damn is it good. Really really excited about how much i'm gonna learn working with him. that man knows his shit, even if he doens't know the english words for it
I'll make a note to myself and start getting specific recipes written down. food should be shared and enjoyed.
But as you say, prawns, good god yes! In the UK they are horrendously expensive if you want something of quality, if you go into a shop, buying them shell on is pretty much not going to happen unless you visit a good fishmonger, and then you'll be out an arm and a leg. Have been re-watching big shrimpin, basically deadliest catch but in the gulf, and it makes me tearful, all those gorgeous huge shrimp (we call em prawns over here regardless of size, shrimp to us are things the size of say a pea) and i don't get's to eat any of them
Carne Seca
Well-Known Member
Please tell me you suck the juices out of the head. People hate it when you say brains so I say juices. But, OH MY GOD, that's the best part. hmm... I think I just may have meal plan when I host the next dinner for my friends.Haha, that was one of the first things Kuroi learnt about me. If there is one thing in life i utterly love, it is seafood, and at the top of that list is whole king/tiger prawns. Followed shortly by squid. When i was a fishmonger we used to buy in prawns that came in 6/8 per kilo, they just rocked.
This is stuff i cook for customers and the staff at work, so don't have recipes yet, but basically it's just 5 seasoned king scallops griddled in a smoking pan, hot enough that more often than not you just end up with a panfire when you chuck em in, then a whoel tiger prawn fried in olive oil in a pan then popped under the grill after turning the first time. Scallops get seared on one side the the moment you flip them you remove from heat and pop into the scallop shell imediately, noone likes a chewy scallop, raw is much tastier, the pan is for pretty much colour and nothing else. The nut crumble is breadcrumbs, almonds, peanuts and a little something something, and the green sauce is in essence basicalyy a watery pesto, but with a little shazam. Don;'t quite know what is in it, the head chef has been the sous chef in a michelin star resteraunt for the past 14 years. He knows exactly what he wants and damn is it good. Really really excited about how much i'm gonna learn working with him. that man knows his shit, even if he doens't know the english words for it
I'll make a note to myself and start getting specific recipes written down. food should be shared and enjoyed.
But as you say, prawns, good god yes! In the UK they are horrendously expensive if you want something of quality, if you go into a shop, buying them shell on is pretty much not going to happen unless you visit a good fishmonger, and then you'll be out an arm and a leg. Have been re-watching big shrimpin, basically deadliest catch but in the gulf, and it makes me tearful, all those gorgeous huge shrimp (we call em prawns over here regardless of size, shrimp to us are things the size of say a pea) and i don't get's to eat any of them
It's a rule that you have try EVERYTHING. So I'm going to make them suck the brains out. muahahahahaahahah!!! 
lahadaextranjera
Well-Known Member
Gambas son barata aquí !! I don't suck the juices, I snap and discard them but I do eat the cheeks on fish. Do I get a dinner invitation purrlease?? I like to try new things!!
Carne Seca
Well-Known Member
I live in the desert. Prawns are FAR from cheap here. LOL You are most welcome to join us for dinner. You'll feel right at home. We do indulge in some Spanglishaho. It may take some getting used to.Gambas son barata aquí !! I don't suck the juices, I snap and discard them but I do eat the cheeks on fish. Do I get a dinner invitation purrlease?? I like to try new things!!
cannabineer
Ursus marijanus
Tip Top, one day you need to try some of our genuine wild-caught, never-frozen Gulf shrimp and not those danged Indochinese pond maggots. I slow-poach them in beer. ~yum~ cn
lahadaextranjera
Well-Known Member
In the Baltic Sea and up in Scandinavia they have these tiny prawns which are a real delicacy. They're nice but you eat spoonfuls of them.
