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Post by neader on Aug 16, 2020 12:15:44 GMT -6
Who's got some good, beginner seafood recipes? I almost never eat seafood but when I do I tell myself I forget how much I enjoy it and tell myself I should eat it more. Been on a kick this past week but it's pretty much all been takeout. The only things I've cooked is baking salmon that's already been prepared and I've boiled like four lobster tails in my day. I couldn't tell you the difference between grouper, tilapia, or any other fish, the fact that I can't think of a third kinda speaks to this heh. Would like to change that.
Anyone have anything?
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Post by cosmo on Aug 16, 2020 14:36:04 GMT -6
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Post by llamaoftime on Feb 4, 2021 14:47:29 GMT -6
As a Texan I feel obligated to have a queso recipe in my repertoire and I've been working on this one which is adapted from a local Houston chef, Chris Shepherd. It's a little bit of a work in process, working on perfecting it, but I just wrote it down for someone so I thought I'd share here, specially since it'd make a great snack for the game Sunday.
You need
-1 8 oz block of Cheddar cheese, finely shredded- You want a block and shred it yourself, pre-shredded cheese has a starch on the outside to prevent clumping.
-2 Tablespoons unsalted butter
-3 cloves of Minced Garlic
-About 1/4 to 1/2 a white onion diced
-3 Tablespoons all purpose flour
-2 Cups Heavy Cream
-3 Tablespoons Sambal Oelek- You can find this at an Asian grocery store or probably even in the Asian section of the local grocery store. It's good stuff and worth having in your pantry beyond this recipe.
-1 Tablespoon Hot Sauce, I've been using Crystal
-1 small can of diced Green Chilies and/or Jalapenos. Jalapenos if you want to be hotter.
-(optional) 1/2 TSP of Sodium Citrate dissolved in a bit of water or beer- This is the biggest thing I'm working on when I say work in progress because this sauce doesn't hold as well when reheated and I feel like this will help, but still working on how much and right time to add. You can get this stuff on Amazon and it helps the cheese emulsify and be even creamier, though this recipe is already quite creamy with the bechamel base so I wouldn't say it's necessary. I don't think this is a necessary kitchen ingredient but it's fun to have around, you can make nearly any cheese into an American cheese basically
Steps
1. Melt the butter in a large saucepan on medium high, then throw in the onion and let that cook for about 60 seconds. Then throw in the garlic and then coat with the flour. Cook stirring for about three minutes until it smells a bit fragrant and the flour is coating everything.
2. Slowly whisk in your heavy cream and bring it to a simmer.
3. Add sambal, hot sauce, and your chilies or jalapenos (I usually do about half one of those tiny cans but up to you on spice level) and let it simmer over low heat for about 5 minutes.
4. Slowly start whisking in the cheese a little at a time. Partway through pour part of your sodium citrate water in if you are using that and whisk that in, then put the rest in once you've put in all the cheese.
5. Once it's all combined, salt and pepper to taste. At this point you can also add more Sambal, Hot Sauce, or peppers if you wish if it's not quite spicy to your liking.
I typically use this recipe with nachos, and when I do that I save some of the shredded cheese to top the nachos, but if you are using it to make a dip you can probably just use all the cheese. Def room for experimentation with what type of cheese you use.
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Post by zircona1 on Feb 4, 2021 15:41:35 GMT -6
Shredding your own cheese is one of those things I wish I had known a long time ago.
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Post by borracho on Feb 4, 2021 15:51:07 GMT -6
man, my queso consists of velveeta, rotel, and taco seasoning. i feel so inadequate (although i love it anyway!).
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Post by llamaoftime on Feb 4, 2021 15:56:31 GMT -6
man, my queso consists of velveeta, rotel, and taco seasoning. i feel so inadequate (although i love it anyway!). This is still a very valid way to make queso |
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Post by chvrchbarrel on Feb 4, 2021 15:56:40 GMT -6
man, my queso consists of velveeta, rotel, and taco seasoning. i feel so inadequate (although i love it anyway!). i made plenty of queso this way through this nfl season, but i think im gonna work on a "small batch" queso i might enjoy more. i always severely overestimate 2 peoples' ability to eat a whole pot of queso. edit: just scrolled up and saw LoT's recipe, will give it a go. super intrigued by the asian ingredient and dunno if ive ever had a peer say they used sodium nitrate even though i see it in every mac and cheese recipe. can you get that stuff at the grocery store or do you have to go to amazon? |
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Post by borracho on Feb 4, 2021 16:00:01 GMT -6
man, my queso consists of velveeta, rotel, and taco seasoning. i feel so inadequate (although i love it anyway!). This is still a very valid way to make queso a co-worker did mention that she puts in some cream cheese to make it a little smoother than just velveeta, so i may try that! and we always make too much as well. but we always find other ways to eat it - on baked potatoes, on chili dogs... |
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Post by chvrchbarrel on Feb 4, 2021 16:05:32 GMT -6
llamaoftime you feel satisfied with a strictly-cheddar based queso or you ever get the urge to drop a lil jack or gruyere in der?
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Post by teekoh on Feb 4, 2021 16:18:24 GMT -6
Love that LoT's recipe includes sambal.
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Post by llamaoftime on Feb 4, 2021 16:25:39 GMT -6
llamaoftime you feel satisfied with a strictly-cheddar based queso or you ever get the urge to drop a lil jack or gruyere in der? I meant to add a note in about adding a bit more cheese, in fact I did add a bit of Gruyere one time which worked quite well, but I haven't found the right mix to confidently add into the recipe yet. That's the other work in process part. Strictly cheddar still works well IMO though but I also like cheddar a lot, but definitely not a bad idea adding another to the party |
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Post by thebosma on Feb 4, 2021 16:26:36 GMT -6
Rick Martinez swears by it, I’ve always had good experiences with it
Irt sambal
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Post by llamaoftime on Feb 4, 2021 16:45:00 GMT -6
edit: just scrolled up and saw LoT's recipe, will give it a go. super intrigued by the asian ingredient and dunno if ive ever had a peer say they used sodium nitrate even though i see it in every mac and cheese recipe. can you get that stuff at the grocery store or do you have to go to amazon?
I originally got it for Mac and Cheese recipes but I've been thinking that it could be way more versatile than that. And then J Kenji Lopez-Alt kind of confirmed that in a recent video (around 11 minutes in) where he used it to combine cheddar cheese and a beef demiglace to make american style cheese slices for burgers which is something i want to do soon, albeit not sure how worth the effort that is.
I'm excited to experiment with it more because it essentially seems like it lets you make American cheese out of any cheese you want, melts super well and holds together
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Post by chvrchbarrel on Feb 4, 2021 17:00:50 GMT -6
would probably take a homemade croque madame to the next level
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Post by teekoh on Feb 4, 2021 17:25:36 GMT -6
Rick Martinez swears by it, I’ve always had good experiences with it Irt sambal It's one of my favorite condiments. |
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Post by Tweet on Feb 4, 2021 17:27:52 GMT -6
Now I want cheese.
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Post by mookie on Jul 27, 2022 18:51:54 GMT -6
Had to dig up this thread. We have a ton of tomatoes and peppers to use, anyone have a good recipe for salsa?
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Post by doso on Jul 27, 2022 21:00:08 GMT -6
By any chance are they Roma tomatoes?
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Post by mookie on Jul 27, 2022 21:08:03 GMT -6
By any chance are they Roma tomatoes? Definitely have some of those, plus a ton of cherry tomatoes |
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Post by doso on Jul 27, 2022 21:32:02 GMT -6
By any chance are they Roma tomatoes? Definitely have some of those, plus a ton of cherry tomatoes We like this Salsa Roja recipe from ATK: - 1 lb. Roma tomatoes, cored and chopped - 2 garlic cloves, chopped - 1 jalapeño, stemmed, seeded, and chopped - 2 tablespoons chopped fresh cilantro - 1 tablespoon lime juice - 1 teaspoon table salt - 1/4 teaspoon red pepper flakes 1) Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes. 2) Combine jalapeño, cilantro, lime juice, 1 teaspoon salt, pepper flakes, and drained tomato mixture in blender. Process until smooth, about 45 seconds. Season with salt to taste. Serve warm. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.) Imo it doesn’t really need to be reheated if you save some for another day. Tastes very good straight out of the fridge. |
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Post by alady on Jul 27, 2022 21:35:00 GMT -6
Had to dig up this thread. We have a ton of tomatoes and peppers to use, anyone have a good recipe for salsa? I feel like I'm going to scoots for this once my tomatoes are ready. |
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Post by llamaoftime on Jul 27, 2022 21:52:07 GMT -6
Definitely have some of those, plus a ton of cherry tomatoes We like this Salsa Roja recipe from ATK: - 1 lb. Roma tomatoes, cored and chopped - 2 garlic cloves, chopped - 1 jalapeño, stemmed, seeded, and chopped - 2 tablespoons chopped fresh cilantro - 1 tablespoon lime juice - 1 teaspoon table salt - 1/4 teaspoon red pepper flakes 1) Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes. 2) Combine jalapeño, cilantro, lime juice, 1 teaspoon salt, pepper flakes, and drained tomato mixture in blender. Process until smooth, about 45 seconds. Season with salt to taste. Serve warm. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.) Imo it doesn’t really need to be reheated if you save some for another day. Tastes very good straight out of the fridge. So my simple salsa recipe is essentially the same ingredients (or whatever is in my fridge) but instead of microwave I throw the tomatoes and peppers (whatever you have) under the broiler for just a bit until they are roasted well then blend that. Bonus points if you want to roast garlic too though the broiler may be too hot for that, do that by halving a garlic and putting it in foil with olive oil at like 400 then afterwards it'll squeeze right out. Step 2 is the same, throw in the blender and adding the cilantro and lime juice helps I just love the roasted flavor. Microwave certainly sounds much easier though so maybe I'll try to see the difference one day |
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Post by mookie on Jul 27, 2022 21:53:20 GMT -6
Thanks doso I will give yours a shot. Looks pretty close to one I was going to try online. We tried our jalapenos from our garden last week, and they were pretty good. My Carolina Reapers aren't ready to go yet though |
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Post by zircona1 on Jul 28, 2022 8:19:52 GMT -6
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Post by llamaoftime on Jan 9, 2023 14:07:47 GMT -6
It's winter and here's my gumbo recipe if you want a little taste of the south First, a vegan version I created for some friends. It's really not all that much different from my traditional recipe, mainly just the stuff you put in for the "meat" of it which I'd probably recommend vegan chicken and vegan sausage and okra. Then my regular version. It's pretty similar besides the meat fillings but one note for the regular version, I sometimes substitute butter for the grapeseed oil. I think maybe it has better taste, but grapeseed oil is probably less likely to burn your roux if you aren't super attentive. The regular version is definitely a bit better, real sausage holds up better in a soup than vegan sausage and I think chicken broth compliments the dish more, but both are still good. Vegan version What you need
6 garlic cloves
2 ribs celery
1 green bell pepper
1 yellow onion
1 jalapeno (optional, if you want some heat)
Vegetable Broth/Stock (store bought works fine, but making one yourself will taste better. The more savory tasting, the better)
Fresh Thyme
4 Bay Leaves
Cajun Seasoning (Tony Chachere's or Slap Ya Mama works or make your own blend)
Gumbo Filet
1 Amber Style Beer
1/2 Cup + 1 Tablespoon Grapeseed Oil
1/2 Cup of Flour
Kosher Salt
Freshly Ground Pepper
And you will also want something for filling. I used Beyond Sausage when I made mine, although it doesn't hold together in soup for a long time, so I cooked it separately and added it at the end. Some other suggestions that might work, though I haven't tried- Okra, Potatoes, Tofu
Directions
1. Prep the veggies. I recommend having everything prepped first. Dice the celery, peppers, and onions to small pieces and mince the garlic. Keep the garlic separate from the rest, though the rest of the veggies can be mixed together. If you are throwing in any veggies as the meat replacement, now is a good time to have that prepped and cut too.
2. Make a roux by heating up a dutch oven and adding the oil and flour and then whisking constantly until it turns into a dark chocolate color. If you see any black specs, you have burned it and must start over. The lower the heat, the less chance you have of burning, but the longer it takes. I do this over medium-high heat constantly stirring and it took me about 20 minutes to reach that color. Be careful not to splash yourself, the roux is VERY hot. I've done that a few times, it's not fun.
3. Once you reach the dark chocolate color, add in the celery, jalapeno, bell pepper, and onion, stir and let that cook for about 30 seconds on medium heat, then throw in the garlic, and stir and let that cook for about a minute or until they start getting translucent. I like to throw in the garlic after the other veggies cool it down a bit because overcooked garlic gets a bitter taste and it'll overcook quicker than the other veggies. Be quick with this step in general, leaving the roux for too long can make it burn.
4. Deglaze with the beer, use about 2/3rds of a can/bottle or 8 ounces. Let the alcohol cook off for a minute.
5. Once you've let the alcohol cook off for a minute, fill up your pot with the veggie stock slowly while stirring it in and then add in some thyme, the bay leaves, a bit of your cajun seasoning (the more you put, the spicier it'll be), a pinch of salt (not too much, can add more later), a BUNCH of black pepper, and a bit of the gumbo filet to thicken and add flavor (this can also be added later). Optionally a dash of Cayenne will add spice too.
6. If you are doing any veggies like okra or potatoes as the "meat" of it, add it here. I can't speak for tofu though, I haven't cooked with it and I'm not sure if it'd be better to add now or later on, depends how well it holds up in soup.
Optional note- I like to add something to do a bit of umami, a sprinkle of MSG here helps but don't add much because it can overpower quickly
7. Bring to a simmer, cover, and let this cook for at least 3 hours, stirring occasionally. You could cook this for longer too, the longer it goes the more the flavors will develop.
8. When you get closer to the end, cook your beyond sausage (I cooked it in a pan), chop it into pieces, and throw that in maybe roughly 15-20 minutes before serving to give it a bit of time to soak in the flavors. It unfortunately falls apart a bit if its in a soup too long so I don't recommend putting it in until the end.
9. Taste for salt levels before serving and add kosher salt as needed. If you want it to have a thicker consistency, add some gumbo filet. It helps thicken it as well as add flavor. You can find it at most grocery stores.
10. I serve this with rice and sometimes crackers of some sort. Just pour it over the rice. Also can garnish with sliced scallions and add some more cajun seasoning or cayenne pepper to any bowl to up the spice level.
The hardest part is making the roux, since that has to be given a lot of attention. I don't recommend walking away from the roux, constantly whisk it until it reaches your color. Sometimes my arm is sore the next day from stirring this, that's how much stirring I do. After that part, it's much less hands on cooking.
Regular version What you need
6 garlic cloves
2 ribs celery
1 green bell pepper
1 yellow onion
1 jalapeno (optional, if you want some heat)
Chicken Broth/Stock (preferably homemade but store bought works in a pinch)
Hondashi (optional, adds a nice bit of umami)
Fresh Thyme
4 Bay Leaves
Cajun Seasoning (Tony Chachere's or Slap Ya Mama works or make your own blend)
Gumbo Filet
1 Amber Style Beer
1/2 Cup + 1 Tablespoon Grapeseed Oil or butter
1/2 Cup of Flour
Kosher Salt
Freshly Ground Pepper
1 link Andouille Sausage (substitute your favorite smoked sausage if you can't find andouille)
Boneless Chicken Thighs
Directions
1. Prep the veggies. I recommend having everything prepped first. Dice the celery, peppers, and onions to small pieces and mince the garlic. Keep the garlic separate from the rest, though the rest of the veggies can be mixed together. If you are throwing in any veggies as the meat replacement, now is a good time to have that prepped and cut too.
2. Slice up the sausage into medallions
3. Either broil the chicken thighs for in a stainless steel pan until slightly charred and golden (~10 minutes) or just brown it in the pan on the stove in a bit of oil.
Optional- You can brown the chicken straight in the dutch oven if you want but the fond created can make it hard to tell if you burnt your roux
4. Make a roux by heating up a dutch oven and adding the oil and flour and then whisking constantly until it turns into a dark chocolate color. If you see any black specs, you have burned it and must start over. The lower the heat, the less chance you have of burning, but the longer it takes. I do this over medium-high heat constantly stirring and it took me about 20 minutes to reach that color. Be careful not to splash yourself, the roux is VERY hot. I've done that a few times, it's not fun.
5. Once you reach the dark chocolate color, add in the celery, jalapeno, bell pepper, and onion, stir and let that cook for about 30 seconds on medium heat, then throw in the garlic, and stir and let that cook for about a minute or until they start getting translucent. I like to throw in the garlic after the other veggies cool it down a bit because overcooked garlic gets a bitter taste and it'll overcook quicker than the other veggies. Be quick with this step in general, leaving the roux for too long can make it burn.
6. Deglaze with the beer, use about 2/3rds of a can/bottle or 8 ounces. Let the alcohol cook off for a minute.
7. Use some of the remaining beer to deglaze your chicken pan, making sure to scrape up the fond bits. If you cooked ahead of time maybe put the pan on a low heat when you do this.
8. Once you've let the alcohol cook off for a minute, fill up your pot with the veggie stock slowly while stirring it in and then add in some thyme, the bay leaves, a bit of your cajun seasoning (the more you put, the spicier it'll be), a pinch of salt (not too much, can add more later), a BUNCH of black pepper, a dash of Hondashi, and a bit of the gumbo filet to thicken and add flavor (this can also be added later). Optionally a dash of Cayenne will add spice too.
9. Add in your meat, the chicken thighs (make sure you get the liquid in the pan with the fond in it into there too) and your sausage medallions
10. Bring to a simmer, cover, and let this cook for at least 3 hours, stirring occasionally. You can cook this up to 8 hours, the longer it goes the deeper the flavor will be
11. Taste for salt levels before serving and add kosher salt as needed. If you want it to have a thicker consistency, add some gumbo filet. It helps thicken it as well as add flavor. You can find it at most grocery stores.
12. I serve this with white rice and sometimes crackers of some sort. Just pour it over the rice. Also can garnish with sliced scallions and add some more cajun seasoning or cayenne pepper to any bowl to up the spice level.
The hardest part is making the roux, since that has to be given a lot of attention. I don't recommend walking away from the roux, constantly whisk it until it reaches your color. Sometimes my arm is sore the next day from stirring this, that's how much stirring I do. After that part, it's much less hands on cooking.
Once made you can keep it in the fridge for a few days and it tastes just as good if not better the next day. It also freezes well. |
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Post by ultravisitor on Apr 16, 2023 18:10:54 GMT -6
I made brownies today out of bananas, cocoa powder, almond butter, and chocolate chips, and they turned out pretty fucking good. I was unsure as to how good they'd be, but they're a lot better than the way brownies turn out when I use a box mix.
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Post by kb on Nov 8, 2023 13:09:40 GMT -6
plz share your fave thanksgiving recipes! sides/apps/cocktails (bonus points for easily batched ones) etc. thanks to a tip from alady we ordered a turk from mint creek farms but we're still hashing out all other details. |
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Post by alady on Nov 8, 2023 13:57:20 GMT -6
If you're not making ham and pickle pinwheels I stg
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Post by alady on Nov 8, 2023 14:11:34 GMT -6
But for real I always make this cashew cheese for an app and let me tell you even the Wisconsinites lose their minds over it. Super easy and not a lot of active prep time as well. Also pepper jelly over brie with crackers, always a nice lil snack. |
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Post by kb on Nov 8, 2023 14:15:49 GMT -6
you are so brave...for feeding vegan chz to wiscos.
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