What's cooking? part 4

ramp recipes seem to by and large call for pickling them, turning them into pesto, or eating them with fried eggs. was hoping for more variety.

i'm happy to eat them straight

cooked broccoli raab last night, a real treat as well

So, you wanna be a Breakfast Rockstar??

-heat some butter in a non-stick skillet
-crack two eggs into the pan, and crumble Trader Joe's soy chorizo on top
-after a few minutes, flip that bad boy over to finish it up
-when its all done fryin', slide that sucker onto a flour tortilla, and top with shredded Mexican cheese and black bean + corn salsa
-fold it up like a gnarlyrad burrito

This powerful pocket is packed with protein and filled with flavor and is sure to give you the PowerBoost you need to shred ANY riffs life throws your way!! Rock on, dude; you just became a BREAKFAST ROCKSTAR!!

xp yeah, theyre fine straight. might make some ramp compound butter, sounds like it would be amazing with toast and soft-boiled eggs

Just thawed out some adobo/barbacoa brisket I made last month and shit, I shd just keep 4lbs of brisket on my permanent grocery order because hot or cold, in a taco or in eggs or just off the spoon out of the fridge, brisket is effing amazing.

I've never fucked w brisket; in my mind it's just like what ppl eat if they don't eat pork

Ideas for half a pound of tomatillos besides salsa? I have 3 chicken drumsticks in the freezer too.

tomatillo/white bean chili
chicken tinga

tomatillo chili! fuck yes!

do you have a partic fav recipe?

nah, i made one from the whole foods website a while ago that was ok

OK this is from Cooking Light (not my fault! A friend made it, I liked it and asked for the recipe! Ignore any low-fat BS!):

http://www.myrecipes.com/recipe/white-chili-10000000222124/

Just ignore all the canned stuff and BSCB (which I will have no part of)--the basic flavors are great.

I am down with brisket in some circumstances, but as a go-to meat for anything and everything, I am loyal to skirt steak!

cooking light recipes are p. good! they usually just need a few tweaks.

yeah i have got a few good ones.

Putting my kitchen together this morning! Nevermind that I have no idea where my clothes are, the people must eat!
So far I'm happiest about my little coffee station but that's because it's not even 7am and I've been up for 90 min already.

I have a tea- and toast-making corner in my new house!

just dropping in to say sunchokes rule

quincie, I love skirt steak a great deal but it's gotten really expensive in the last few years?? It used to be cheap, I don't understand. It's fifteen dollars a pound now!

people want to make "cool" dishes with skirt steak

it started with fajitas, and it's been downhill since

wtf $15 for skirt steak??

need to price check next time i go to the store.

That's from the uh grocery delivery service, which doesn't have the best prices. But even at other places it's gone way up.

Hmm I don't remember what I paid for the last batch, probably because the kg to pounds and pesos to USD made my brain hurt. Next time I will check.

This morning I made cat food, which is kind of a chore. Today's human menu will be ropa vieja leftovers for lunch and good ole spaghetti and meatballs for dinner.

I also need to figure out how to make a mint julep-type drink with tequila.

you're eating something called "old clothes"?

Yes, and it is tasty indeed.

pork shoulder in the crock pot, carnitas tacos for dinner tonight

didn't get to go shopping last week so this was a big trip. was able to score some ramps, but no fiddleheads yet.

chicken meatballs with pomegranate sauce, orange/almond/carrot/sultana rice, and two kinds of green beans (one with egg, one with walnuts) last night. Someone else brought a chocolate cake that somehow involved milk in the preparation, with raspberries.

New stove is awwwwwesome
Made scallops, steak, couscous blend thing, bacon/kale/lemon salad (that same old one) and now there are choco chip-pecan-salted caramel chip cookies a-bakin.

No pics yet because AT&T is holding me hostage. Tonight I'm making pizza. Good times!

so awesome

i just made a recipe that called itself "assertive green salad" which is cracking me up.

lol

Making mustard greens for the first time? No idea what I'm doing yet.

wilt them in lard, let a cup of chicken stock boil off them, and finish with a squeeze of lemon. one of my favorite greens!

yeah mustard greens are yum when braised

Okay, thanks! I bought chx broth and just juiced a lemon and kept half back, so I'm going in the right direction here.

Menu:

Pork chops coated in lemon zest/juice/garlic/salt/OO broiled for about 5 min a side (give or take)

Roasted potatoes with rosemary/OO/cloves of garlic still in the skins

Mustard greens with shallots/chicken broth/lemon juice

Overcooked the chops, unfortunately (because some were not totally thawed when I started so I upped the times, but too much).

i have still not found a pork chop preparation that satifies me

I actually think if I'd done 5 mins a side like it said, they'd be fine. I also should have thawed them out better.

Oh, the chops were also coated in powdered mustard. Recp also called for parsley and rosemary but I didn't have the former and the potatoes already had the latter. Overall the lemon was too forward without the herbs but it's workable.

After being traumatized as a child by my mother's pork chops, I swore them (and all pork) off forever.

Brining them and cooking them to 155 (final temp; pull from heat and rest at 145) as opposed to whatever charcoal my trichinosis-fearing mother dried them to cured me of my pork phobia.

brining seems to help, but i can't get the right balance of searing, broiling, baking, etc. etc

CI prefers a cold pan technique, where you don't get a nice sear but you get maximum juiciness with minimum prep. Have you tried that?

hmmm no, that i have not tried

http://www.cooksillustrated.com/recipes/article.asp?docid=156

I have the full print version somewhere, basically you start in a cold pan and never get above medium heat, I think. They might have added a little sugar on the down side to enhance the browning.

interesting! i just subscribed to the magazine (well my gf subscribed me) but maybe i'll get the site access too. i love how counterintuitive some of their stuff is.

Do you guys eat apple sauce with pork or is that not a thing in the U.S? (if not I have no idea what the multiple shelves of apple sauce in supermarkets are for...)

I always associate "pork chops and apple sauce" with an old Brady Bunch episode I cant even remember the context of now.

Never eaten one in my life tbh.

you can eat apple sauce as its own thing, it's a staple in schoolkid sack lunches imo

but yeah, people have pork chops with apple sauce on occasion