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08-06-2019 , 10:20 PM
#13077
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Another seasonal, I bumped it up a little after hearing about stuffed instead of just blistered: Shishitos

Blister, slice open a side, stuff with goat cheese, broil. Very good, reminded me of stuffed jalapenos without the heat. Took 10 minutes tops.



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08-06-2019 , 10:26 PM
#13078
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Like the idea of stuffed shi****o peppers.
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08-06-2019 , 10:56 PM
#13079
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Pan con tomate sounds good as ****. I need to find some fancy cured ham.
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08-06-2019 , 11:46 PM
#13080
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I used to grow my own shi****o peppers. I would just sauté them in olive oil with salt and pepper and eat them as soon as they cooled enough. Excellent that way, and washed down with a beer only added to the exquisite taste experience.
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08-07-2019 , 07:58 PM
#13081
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always sloppy
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Quote:
Originally Posted by nuggetz87
Pan con tomate sounds good as ****. I need to find some fancy cured ham.
the meat is a bonus...it's wonderful (and most frequently served) without the ham.
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08-07-2019 , 08:22 PM
#13082
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always sloppy
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Quote:
Originally Posted by Zeno
I used to grow my own shi****o peppers. I would just sauté them in olive oil with salt and pepper and eat them as soon as they cooled enough. Excellent that way, and washed down with a beer only added to the exquisite taste experience.
i first had Pimientos de Padrón, or padrón peppers (which are quite similar to shishito peppers), in Lisbon Portugal at Cafe No Chiado. another very simple and extremely delicious recipe of spanish/portuguese origin.

peppers
garlic
olive oil
maldon salt

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08-07-2019 , 09:16 PM
#13083
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Quote:
Originally Posted by REDeYeS88
the meat is a bonus...it's wonderful (and most frequently served) without the ham.


Yes this is a perfect taste sensation when done well with fresh airy toasted bread, ample oil and garlic and ripe tomatoes and salt. No meat necessary.
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08-08-2019 , 09:15 AM
#13084
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Using big flakes of sea salt is key in the padron peppers, imo. I don't understand why/how, it just doesn't work with "normal" grains of table salt.
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08-08-2019 , 06:46 PM
#13085
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totally agree about salt on padron peppers. those crunchy bites of salt, almost like a salt crust, really make it work.

my experience in Barcelona with pan con tomate is they serve all the ingredients separate and you build it yourself....i.e. you rub the tomato pieces on the crusty bread to grate it instead of already grated pulp served on the bread.
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08-09-2019 , 09:09 AM
#13086
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Two best servings of padron peppers that I've ever had were in two adjacent stalls at La Boqueria:

El Quim
https://goo.gl/maps/MSmPSvZYb4icjFXo6

Kiosko Universal
https://goo.gl/maps/9qRvb9h7QZAYp4LT8

I guess they've just practiced the heat and time and oil for X years, and got it right every time.
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08-11-2019 , 11:34 PM
#13087
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Drums were on sale for 99 CENT at Whole Foods last week so made some honey soys. These were incredible. About tree fiddy for 10, all ingredients included.

Before:


After:
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08-12-2019 , 06:11 PM
#13088
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Quote:
Originally Posted by JackInDaCrak
I haven’t yet found an application where adding ground mushrooms to ground beef or bison in advance of cooking doesn’t work flawlessly.

It works for burgers, taco meat, chili, and meaty tomato sauce. It’s better than beef alone in all of these, imo.

It jacks up the umami and the moisture content across the board. It’s a little harder to form burger patties including mushrooms but if you add the salt in advance of mixing to foster myosin development it works fine.
Jack, is this you?

Seriously, everyone check out that link. It had me giggling for a whole morning every time I thought of "mushroom powder." Even though the actual situation is horrifying.
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08-12-2019 , 09:01 PM
#13089
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Shoutout to redeyes for the pan con tomate shout. **** me was it delicious. Ciabatta, garlic and some home grown tomatoes and basil. Ridiculously delicious. One of my new favorite dishes.

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08-12-2019 , 11:06 PM
#13090
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Gonna have to try that soon. Had bruschetta tonight and it has all the same ingredients.
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08-13-2019 , 07:32 PM
#13091
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did you freelance and shave some cheese on that?
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08-13-2019 , 10:47 PM
#13092
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*freeball
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08-14-2019 , 09:34 AM
#13093
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Also had pan con tomate yesterday.

Great suggestion, thank you for that one.

Will be making that regularly now.
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08-14-2019 , 12:25 PM
#13094
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Quote:
Originally Posted by REDeYeS88


did you freelance and shave some cheese on that?


My gf has never met a recipe that didn’t require another ingredient.

It was a nice touch though.
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08-15-2019 , 06:01 PM
#13095
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Okay why did I instantly think of this thread (and the fine dining / casual dining threads in Las Vegas sub).
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08-17-2019 , 06:12 PM
#13096
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I've discovered a life hack, especially if you're looking at some intermittent fasting and reducing dishes in your life.

step 1: throw on some bacon
step 2: throw on some patties, using the bacon grease as oil
step 3: get the veggies on there
step 4: eat that ***** with some sour cream

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08-18-2019 , 10:58 PM
#13097
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Had a bunch of random leftovers I wanted to use up. Sauteed yesterday's grilled chicken, some shrimp, andoiulle sausage, veggies, in butter. Seasoned with cajun spices that my wife had previously mixed up and a big fat pinch of crushed mexican oregano. Deglazed with stock + sherry then added cold leftover rice pilaf.
Let the rice heat through and liquid evaporate, then left everything in the pan on med-high for ~5 minutes longer so the bottom got brown and crispy. Flipped pan over onto a plate and devoured. Wasn't bad.

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08-19-2019 , 07:16 PM
#13098
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Out to dinner. Here’s one of the options—I suppose my death would be a happy one.

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08-25-2019 , 10:57 PM
#13099
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Grilling is it you?

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08-26-2019 , 07:52 PM
#13100
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Quote:
Originally Posted by cs3
Had a bunch of random leftovers I wanted to use up. Sauteed yesterday's grilled chicken, some shrimp, andoiulle sausage, veggies, in butter. Seasoned with cajun spices that my wife had previously mixed up and a big fat pinch of crushed mexican oregano. Deglazed with stock + sherry then added cold leftover rice pilaf.
Let the rice heat through and liquid evaporate, then left everything in the pan on med-high for ~5 minutes longer so the bottom got brown and crispy. Flipped pan over onto a plate and devoured. Wasn't bad.
that's some good looking leftovers.

I'm always most proud of my cooking when I'm able to take random ingredients or leftovers and make them into something good without a recipe.
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