Just wrote up a quick post. Feel free to tell me if anything is unclear (or if you spot any typos).

http://www.eatdrinkcheer.com/portfol...ry-vinaigrette

Those egg tacos look amazing, and the same with that salad. This is a good day for this thread.

Making Pazole tonight. I spend 2-4 weeks in Mexico (southern Pacific coast) every year and this is one of my favorite meals there. No pictures, because I'm too lazy to do the camera stuff, and the iPad pictures just suck. Not to mention that I don't plate, so it doesn't look pretty anyway.

Google if you want a real recipe with amounts, etc., but here's what I did: Put a pork shoulder blade roast in the slow cooker this morning, covered with water with basic Mexican spices. Took it out and carved into ~1in chunks around 4, threw it back in the slow cooker with hominy, and pureed Ancho chilis and some chicken stock. Spent the last hour listening to Prairie Home Companion while chopping all the "garnishes" (really the point with Pazole - half your bowl should be thrown at the table!), cabbage from the garden, sliced radishes, chopped jalepeno, sliced green onion, avacado, and tons of cilantro.)

Now if my wife will get home from the store, I'll see if this compares to eating on the street in a little Mexican village...

No tripe?

I love Pozole, but being a white guy from Canada, my experiences are only what I have made myself, there is NONE within 300 miles, maybe more.

I use Alton Brown's recipe from his first book, it is tasty.

Tripe is in menudo, not pazole. And menudo is surprisingly good (especially if hungover, which is actually what it's known for.) Strangely, or maybe not, while the tripe adds wonderful flavor, it's a little tough, so I leave it in the bowl most of the time. A lot of the native Mexicans do too, although many of them eat it, also.

My menudo experiences are from a little alleyway where many of the local construction workers eat lunch. There's *so* much good food there. For instance, they eat their chili rellenos in a sort of stew. You end up with rice on the place and liquid everywhere. But ohhhhh so good.

Made the infamous sriracha chicken wings recipe tonight but made it with an entire bone-in chicken cut up into 8 pieces. Marinated all day in evoo, cumin, coriander, cinnamon, garlic, salt and pepper. Cooked it slow on the grill and brushed on the sauce for the last 10 minutes or so. Served extra sauce on the side (sauce is sriracha, butter, lime juice, lime zest and cilantro) .

I know the wing recipe has been popular on 2p2 in the past, but I think it's even better on the whole chicken.

Went ahead and took a picture anyway, although it will probably not show off what it should and the white balance will be all off:



Now I'm off to the cocktail thread, because I think I'm going to find something with tequila in it to drink after two huge bowls of this...

Should have added with the pictures: This was damn good. Pretty much as good as in Mexico, definitely an addition to my repertoires. Could have been a little spicier, but in Mexico I usually get the spice from some dish of hot sauce/salsa that looks almost Chinese - basically hot peppers in oil. I compensated here with the chopped jalepeno which worked out pretty well.

There's something incredibly rich about pork/chicken stock and pureed ancho chilies. The broth itself, with nothing in it, would be good.

Also, forgot to mention lime with the garnishes. As with every Mexican meal I can think of, this is of course very important.

Looking good Fitz! Nice pepper mill as well. If you're looking to sell it, I hear Gobbo is in the market.

Thanks. That's actually the salt grinder, but it's a matched set so I guess your point stands...

Snipe you're cruisin for a bruisin.

I've seen a few tripe recipes that I don't think cook it long enough to make it as tender as it should be. If simmering in a stew, I would probably want 4-5 hours minimum. Overnight in a slow cooker might be better, but I see recipes that call for 2-3 hours on the stove and that seems ridiculously short. My father would actually boil the hell out of tripe before using it in a recipe. He would boil it for at least 30 minutes and sometimes more than an hour before using it in a stew. I prefer to use a pressure cooker for the same effect.

Step 1: Shoot the Wood Ducks.




Step 2: Butcher the wood ducks.

(I will spare you the gory bits)


Step 3: Brine the Breasts.





Now I wait. Brining helps get some of the blood out of the meat or maybe its Myoglobin or something(Dont yell at me El D.) and lets the leftover feathers float to the top. Carcasses are frozen and used in stew or soup.

Going to cook them fat side down so I get a bit of crispy duck fat and medium rare.

Awesome Hoagie.

Gobbo: I couldn't resist.

Cooks,

Cooked veal chop, sweet potato gnocchi, roasted carrots, and cheesecake. Posted pics in steak thread: http://forumserver.twoplustwo.com/sh...postcount=7477

Figured I'd talk about the cooking here. Veal was pretty straightforward. Would have been perfect if we'd taken it out at 115 as planned and could spend a little more time searing and building a crust, but still came out delicious.

Gobbo - awesome suggestion w/ the gnocchi. For the gnocchi we did something like a hybrid of these two recipes:
http://www.foodnetwork.com/recipes/g...ipe/index.html
http://www.foodnetwork.com/recipes/m...pe2/index.html

Basically did the Batali recipe halved except did 50/50 sweet potato/russet and added 6-8oz of ricotta. I definitely recommend the ricotta, and also recommend refrigerating the gnocchi after making them. That definitely made them easier to handle and they kept their shape nicely. Made a basic sage brown butter sauce for the gnocchi.

I wanted to do a potato gnocchi for my first gnocchi, but next time I'm gonna try one of my favorite gnocchi's ever from a restaurant in SF: http://www.epicurious.com/recipes/fo...Gnocchi-241532

For the cheesecake we followed this http://www.foodnetwork.com/recipes/t...ipe/index.html except added a little more fruit zest (one lemon and one orange), a pinch of salt in the crust, used sour cream in place of creme fraiche, and skipped the cherry topping. This turned out really amazing.

Right, So I got a call and I have to go out of town for 3 days so I have to move up My duck cooking.

Background on these ducks: Wood Ducks are my absolute favorite thing to eat in this world. These particular Wood ducks feed in a stand of oaks and are always chock full of acorns, which gives them a really awesome flavor. They are also very pretty ducks.

Anyway, Wife made BLT's today so I had a bunch of bacon grease left over and thats what I cooked these breasts in.



Cooked fat side down for the majority of the cook to crisp the skin.

I literally just ate exactly 1.7 pounds of pork roast. I feel useless and full.

man that duck looks amazing.

Holy **** those ducks win the internet

Well done. Those look amazing.

Hoagie,

Damn that duck looks tasty but kinda sad for those dead ducks

someone's gonna spike the pun I'm sure

the best meal I've ever had was duck...

Noob question: is it possible (so it actually tastes great) to 'reverse sear' a boneless/skinless chicken breast, when all you have is an electric oven/range and a cast-iron skillet? If so, would greatly appreciate some guidance. Thanks in advance!

Boneless skinless chicken breast is pretty dry so you definitely need to brine it if you want to have good results. Go for 20/2/1 water/salt/sugar ratio and about 6 hours brining. Then just cook in some sear reverse sear method that will get a crust and cook but not overcook the chicken. You can do it in oil if you want fuller flavour, or steam it and then do 20-30 each side on very high heat for a healthier version.