Food What's For Dinner Tonight?

snowy · Dec 16, 2014

Mac and cheese.

redux · Dec 16, 2014

Roasted chicken and potato latkes...and more potato latkes.

Chris Noyb · Dec 17, 2014

This native Texan uses the original Wendy's chili recipe (the full one, not the later one that leaves out some spices), but I do increase the spices levels a bit. Normally I don't care for beans in my cheelleee, but the Wendy's is pretty good.

Lindy, do you have your Dad's recipe? Are you allowed to share it ?

POPEYE · Dec 17, 2014

lost the chili contest...fucking bullshit, the winner won with a chicken chowder.WTF? thats not even chili, right? come on chicken with milk cream white beans and potatoes, this is Tulsa not the north east, I was pissed, however I let it go. It did taste good, not the point... I wouldn't smother a hamburger with it or top a hot dog, what I would do is cook some pasta and make chicken alfredo

Lindy · Dec 25, 2014

Chris Noyb said: ↑

This native Texan uses the original Wendy's chili recipe (the full one, not the later one that leaves out some spices), but I do increase the spices levels a bit. Normally I don't care for beans in my cheelleee, but the Wendy's is pretty good.

Lindy, do you have your Dad's recipe? Are you allowed to share it ?
Click to expand...

Oh, I thought you'd never ask! Here it is from an older thread:

Lindy said: ↑

Dad's six-ingredient New Mexico style green chile with pork. Coarse ground (or cut into cubes) pork, sliced or diced fresh chile peppers, (mix mild Anaheims or poblanos and hotter peppers to taste) onions, cumin, Mexican oregano, garlic.

That's it. Add salt if you want, I usually don't.

New Mexico chile uses pork and is always mostly green in color.

Using beef and adding tomatoes and/or beans would turn it red, and make it Texas style chili.

Which ends with an "i."

New Mex chile always ends with an "e."

Click to expand...

Lindy said: ↑

Sorry, I've been cooking this since I was a teenager and it kind of goes on automatic pilot for me.
Click to expand...

Lindy said: ↑

Brown the meat first, if the meat is really lean, add some oil or , better yet, lard or pork fat, like bacon drippings. Add the onions, cumin, ~1 T per lb of meat(I like to toast the cumin in a little skillet first, allow to cool, and coarse crush/rough it up with a mortar and pestle) oregano ~ 1 tsp per lb of meat (use Mexican oregano -- buy it in a Mexican grocery, or online, it's different from the oregano used in Italian and other Mediterranean cooking) and garlic (to taste.) Cook for long enough to drive the water out of the meat, and when the onions start to brown/turn translucent, add about half of the chiles,
(best to use fresh mild chiles like poblano, pasilla, TAM jalapenos, or Anaheim, and use plenty. I cut the stems off, and cut the peppers into rings, with seeds, skins, and all. The could also be chopped or diced, whatever. This should be a stew of peppers as well as meat. Don't be afraid of the peppers -- if you use the right kind, this is pretty mild. You can always add some chopped serrano or other hotter pepper later for more heat) and stir in with the meat/onion mix. Fry (don't saute) over medium heat (not like a stir-fry, but not too gently either) for a few minutes.
Add enough water or stock to more than cover and simmer for an hour at least, if using coarse ground pork, longer if using larger cubes of meat. Or, put it in a slow-cooker and forget it for a while.
Towards the end, last half hour, and the rest of the peppers, and thicken if desired with whatever you use to thicken (flour, cornstarch, arrowroot, masa harina). Sometimes I add salt or garlic powder toward the end.
This always turns out good, though not always the same.

Chile should be simple and pretty forgiving, it's not haute cuisine.

Lindy
Click to expand...

--- merged: Dec 18, 2014 4:01 AM ---
Fresh chiles are hard to find or expensive this time of year. You can use canned, like these from Walmart:

snowy · Dec 25, 2014

Lindy said: ↑

Oh, I thought you'd never ask! Here it is from an older thread:

--- merged: Dec 17, 2014 at 11:01 PM ---
Fresh chiles are hard to find or expensive this time of year. You can use canned, like these from Walmart:
View attachment 5052 View attachment 5053
Click to expand...

Better yet, buy Hatch chiles fresh at Walmart in August/September, make giant batches, and freeze it. Green chile freezes well.

Chris Noyb · Dec 25, 2014

Lindy said: ↑

Oh, I thought you'd never ask! Here it is from an older thread:

--- merged: Dec 17, 2014 at 11:01 PM ---
Fresh chiles are hard to find or expensive this time of year. You can use canned, like these from Walmart:
View attachment 5052 View attachment 5053
Click to expand...

Thanks, that sounds really good, & sometimes KISS is best.
Fresh chiles aren't usually a problem at Fiesta Mart, & we live very close to one.

Borla · Dec 27, 2014

Pizza

Chris Noyb · Dec 27, 2014

Maybe baked potato & a salad. Or eggs& toast. Or tuna fish salad.

We didn't get anything out to defrost, and with everything going on recently most of our leftovers need to be tossed.

rogue49 · Dec 27, 2014

Roast Chicken, Wine and Grapes.

POPEYE · Dec 29, 2014

homemade beef stew is simmering for tomorrow, taste is better when I let it sit over night. tonite just scrounging

Borla · Dec 29, 2014

Venison backstrap, baked potato, corn.

snowy · Dec 29, 2014

I made a curry. I'd originally had the idea for soup but made it a little thicker. Very simple--sauteed onion, curry powder, and three sweet potatoes, cooked in enough no-chicken broth to cover the sweet potato. Once I cooked up the sweet potato, I whizzed it up a bit with the immersion blender before adding some cauliflower. I seasoned it at the end with a bit of garam masala and served it over brown rice.

Japchae · Dec 30, 2014

Going to make paleo chicken nuggets and sweet potato fries for dinner. If I can ever get home to soak the potatoes and get the chicken into the pickle juice brine.

snowy · Dec 30, 2014

japchae said: ↑

Going to make paleo chicken nuggets and sweet potato fries for dinner. If I can ever get home to soak the potatoes and get the chicken into the pickle juice brine.
Click to expand...

Pickle juice makes everything better.

rogue49 · Dec 30, 2014

Grilled fish with bit of paprika ...and spanish rice & beans

snowy · Dec 30, 2014

Homemade shokupan and lentil soup.

Japchae · Dec 30, 2014

Tenderizing chicken with pickle juice is the schizz. Frying them in coconut oil after a dredge in arrowroot starch, paprika, salt, and pepper then egg is the muthafrackin' schizznizzle.

RedSneaker · Dec 30, 2014

japchae said: ↑

Tenderizing chicken with pickle juice is the schizz. Frying them in coconut oil after a dredge in arrowroot starch, paprika, salt, and pepper then egg is the muthafrackin' schizznizzle.
Click to expand...

Really? How long to you tenderize for?

I took the lazy way out and had broccoli and Atkins frozen Chicken Margarita. Looked disgusting but tasted just fine. Can't wait to get well and actually feel like cooking.

How do you all find the time? I just feel so scatterbrained about cooking.

snowy · Dec 30, 2014

RedSneaker said: ↑

Really? How long to you tenderize for?

I took the lazy way out and had broccoli and Atkins frozen Chicken Margarita. Looked disgusting but tasted just fine. Can't wait to get well and actually feel like cooking.

How do you all find the time? I just feel so scatterbrained about cooking.
Click to expand...

The more you cook, the better you get at doing it. For me, I find it helps that I was a line cook for a few months and have worked in the food service industry extensively. It helped me learn the flow of a kitchen and learn how to prioritize; there's no time to stand still. I treat my home kitchen the same way. I use a chop-and-drop method for most of what I cook. I have very good knife skills for a home cook--also learned on the job as a line cook, and practiced at home with good knives. I emphasized learning technique over recipes, and technique certainly helps when cooking something from a recipe. I rarely cook from a recipe, unless it's something really new to me or something that requires precise measuring (baking).

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