Your favourite dish - Page 3

Kongo Otto · 11-05-11, 06:46 PM

Quote:

Originally Posted by Howard313

@Frau Kaleun: I always suspected you were female, and now I have my proof!

Quote:

Originally Posted by frau kaleun

I could be a gay man with a female avatar and nickname who appreciates fine Australian beef.

Thank you for destroying a gazillion Forum Members wet dreams tonight!!

tater · 11-05-11, 11:20 PM

New Mexico Green* (*fresh, roasted) Chile Stew (don't have recipe, make it on the fly)

~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks)

Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot.

Reserve browned meat.

Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices.

Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot.

Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus.

Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours.

I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew).

Serve with warmed, flour tortillas.

Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up.

It's good stuff.

If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will

(winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen

)

I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak).

Jimbuna · 11-06-11, 06:47 AM

The wife made this quick and simple dish last night....served on a bed of rice and a side plate of chips/fries....very tasty.

Reece · 11-06-11, 07:07 PM

Looks nice Jim I will get a copy, we're only having cordon bleu with vegetables and extra cheese sauce tonight!

Jimbuna · 11-06-11, 07:57 PM

I think you'll be pleasantly suprised...I know I was

Sailor Steve · 11-06-11, 08:58 PM

Quote:

Originally Posted by Kongo Otto

Thank you for destroying a gazillion Forum Members wet dreams tonight!!

Umm...she actually destroyed them five months ago. You must have missed it.

frau kaleun · 11-06-11, 09:07 PM

Nah, I pretty much destroy dreams on a daily basis. Doesn't pay anything but as hobbies go it's a nice way to pass the time.

razark · 11-07-11, 12:45 AM

Quote:

Originally Posted by tater

I made beef stew tonight from friends...

I'm really hoping that was a typo.

tater · 11-07-11, 01:25 AM

For. Doh!

Reece · 11-07-11, 01:55 AM

Quote:

Originally Posted by tater
I made beef stew tonight from friends...

Quote:

Originally Posted by razark

I'm really hoping that was a typo.

So tater (aka dracula) loves exotic meat dishesl!!

frau kaleun · 11-07-11, 08:36 AM

Quote:

Originally Posted by razark

I'm really hoping that was a typo.

He served it with fava beans and a nice Chianti.

Jimbuna · 11-07-11, 08:36 AM

Don't forget a nice accompanying bottle of Chianti.

Herr-Berbunch · 11-07-11, 09:21 AM

Anyway - Baked Tomatoes!

Preheat oven to 200C (400F, Gas Mark 6.)

Tomatoes - halved and placed on a baking tray
Button mushrooms - halved and placed among tomatoes
Drizzel with olive oil
Drape with anchovie fillets
Cover with slices of mozzarella

Bake for 15 minutes.

Serve with a nice garlic bread and chablis, or Stella for Jim.

Great, now I'm hungry!

Jimbuna · 11-07-11, 11:56 AM

Quote:

Originally Posted by Herr-Berbunch

Anyway - Baked Tomatoes!

Preheat oven to 200C (400F, Gas Mark 6.)

Tomatoes - halved and placed on a baking tray
Button mushrooms - halved and placed among tomatoes
Drizzel with olive oil
Drape with anchovie fillets
Cover with slices of mozzarella

Bake for 15 minutes.

Serve with a nice garlic bread and chablis, or Stella for Jim.

Great, now I'm hungry!

I was getting there until you made reference to garlic

1480 · 11-07-11, 12:18 PM

Quote:

Originally Posted by jimbuna

I was getting there until you made reference to garlic

Finally a vampire admission! Knew it all a long!

11-05-11, 11:20 PM	#32
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	New Mexico Green* (fresh, roasted) Chile Stew (don't have recipe, make it on the fly) ~2-3 lbs Beef or pork, cubed on the small side for stew. (1-2 cm chunks) Brown meat in small batches (I salt it first, and let it warm up from fridge for a while, first). I use a le cruset 7.25 Qt pot. Reserve browned meat. Add some oil in the same pot, and throw in roughly chopped onion (2 medium or so), and a few copped cloves of garlic (I use a 4-6 at least). Soften onions/garlic, don't brown them. At this point, add a bunch of cumin (2 teaspoons or so to taste), and some oregano. Cook on high heat a short while to volatilize the spices. Deglaze the pan with a beer. I like a lighter beer for this than I normally drink (lagers work, or light ale). Put reserved meat back in pot. Add ~25-32 oz chopped, roasted green chile. This is new mexico green chile. Anaheims are the same pepper, but are typically not as hot. I use mostly mild and medium, and adjust heat by adding HOT GC later. You want every bite to have chunks of yummy chile. Good roasted chile has that roasted taste (not dense, "smoked" like chipotle, but more like the smell of a nice fireplace), and is very flavorful. The chile is flavor first, heat as a plus. Cube some potatoes and add in as well. Just cover with liquid (I like to mize water, and low salt chicken stock (so I can salt to taste). Cover and cook til meat is tender. Longer is better. I like to throw it in a ~300 degree oven for a few hours. I test and season with salt and pepper to taste. This stew can be served as a thicker stew if reduced, but it is often served on the "soupy" side (not as thick as I make traditional beef stew). Serve with warmed, flour tortillas. Leftovers can be reheated, and if I am getting sick of the same ole same ole, I add corn, cilantro, or both to the leftovers to change it up. It's good stuff. If someone really far away ever wants to give it a go (chile can be had in most states), I might try and send them a care package of NM chiles (the rest being easy to come by) as an act of international good will (winter is a good time for this as it is cold out, so it can likely travel a few days and stay frozen ) I made beef stew tonight for friends, I can post that later. It's all about the sear. (and I prefer to use short ribs as the meat, then debone and clean off connective tissue before serving. I sear all 6 sides til crusted brown like a good steak). __________________ "Government, even in its best state, is but a necessary evil; in its worst state, an intolerable one." — Thomas Paine Last edited by tater; 11-07-11 at 01:25 AM.*

11-06-11, 06:47 AM	#33
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,742 Downloads: 63 Uploads: 13	The wife made this quick and simple dish last night....served on a bed of rice and a side plate of chips/fries....very tasty. __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

11-06-11, 07:07 PM	#34
Reece CINC Pacific Fleet Join Date: Sep 2003 Location: Down Under Posts: 34,746 Downloads: 171 Uploads: 0	Looks nice Jim I will get a copy, we're only having cordon bleu with vegetables and extra cheese sauce tonight! __________________ *Sub captains go down with their ship!*

11-06-11, 07:57 PM	#35
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,742 Downloads: 63 Uploads: 13	I think you'll be pleasantly suprised...I know I was __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

11-07-11, 01:25 AM	#39
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	For. Doh! __________________ "Government, even in its best state, is but a necessary evil; in its worst state, an intolerable one." — Thomas Paine

11-06-11, 09:07 PM	#37
frau kaleun Rear Admiral Join Date: Nov 2009 Location: Skyri--oh who are we kidding, I'm probably at Lowe's. Again. Posts: 12,706 Downloads: 168 Uploads: 0	Nah, I pretty much destroy dreams on a daily basis. Doesn't pay anything but as hobbies go it's a nice way to pass the time.

11-07-11, 08:36 AM	#42
Jimbuna Chief of the Boat Join Date: Feb 2006 Location: 250 metres below the surface Posts: 190,742 Downloads: 63 Uploads: 13	Don't forget a nice accompanying bottle of Chianti. __________________ Wise men speak because they have something to say; Fools because they have to say something. Oh my God, not again!!

11-07-11, 09:21 AM	#43
Herr-Berbunch Kaiser Bill's batman Join Date: May 2010 Location: AN72 Posts: 13,203 Downloads: 76 Uploads: 0	Anyway - Baked Tomatoes! Preheat oven to 200C (400F, Gas Mark 6.) Tomatoes - halved and placed on a baking tray Button mushrooms - halved and placed among tomatoes Drizzel with olive oil Drape with anchovie fillets Cover with slices of mozzarella Bake for 15 minutes. Serve with a nice garlic bread and chablis, or Stella for Jim. Great, now I'm hungry! __________________