OT: Iron Chef HFNYR (Recipes/Game Meal or Snack Pics)

[Gardner McKay]

Looks incredible and you cooked it perfectly.

Start your diet a day late and make your Tikka Masala

That crust is perfect!

That looks amazing!
Good job, Guy!!

Thank you!

 

[Kupo]

Jacob Trouba trying to one-up us during this zombie invasion. Can’t have this shit.

 

[Kupo]

Looked a lot prettier before I started destroying it... NY Strip with some garlic mashed red skinned taters.

I use my uncles steak seasoning which is salt, crushed peppercorns, garlic powder, smoked paprika, little bit of cumin, and marinate it in a mix of Worcester, balsamic, and olive oil. Pan seared in a cast iron and basted it in butter and thyme before serving.

 

[NYRFANMANI]

In Grodon Ramsay speech: "that steak is cooked perfectly!"*

*looks medium, which I like most

 

[Kupo]

In Grodon Ramsay speech: "that steak is cooked perfectly!"*

*looks medium, which I like most

Medium Rare!

 

[Riche16]

View media item 7744
Made lobster Mac n Cheese the other day... might be the best thing I have ever made.

Long recipe & not healthy but if anyone wants it let me know

 

[NYR]

Real Ramen is ridiculously complex. Well, it can be. Getting the Tare just right is difficult. Finding ingredients can be tricky. It is one of those things that as much as I love to cook, it is something I am unlikely to ever attempt again. Although it was good, the time, effort and cost just was not worth it.

@Gardner McKay
I was thinking about you.
You soo have to try this!

Quick Beef Pho
Ingredients
Pho Stock:
2 tablespoons beef bouillon or base
1 tablespoon Vietnamese fish sauce
1 tablespoon white sugar
One 2" piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound thin rice stick noodles, rinsed
1/2 pound beef strip loin or fillet, shaved thin
1 cup Vietnamese basil leaves
1 cup bean sprouts
1/2 cup cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table.
Directions
Special equipment:
cheesecloth and butcher's twine for the satchel
For the Pho Stock:
Add the beef base and 1 quart water to a 2-quart saucepan and bring to a low boil.
Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer.
Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel.
Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
.Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary.
Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer.
In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds.
Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes.
Ladle in enough broth to cover the ingredients in the bowl.
Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

 

[NYR]

Looked a lot prettier before I started destroying it... NY Strip with some garlic mashed red skinned taters.

I use my uncles steak seasoning which is salt, crushed peppercorns, garlic powder, smoked paprika, little bit of cumin, and marinate it in a mix of Worcester, balsamic, and olive oil. Pan seared in a cast iron and basted it in butter and thyme before serving.

View attachment 344969

That looks perfect!

 

[Gardner McKay]

@Gardner McKay
I was thinking about you.
You soo have to try this!

Quick Beef Pho
Ingredients
Pho Stock:
2 tablespoons beef bouillon or base
1 tablespoon Vietnamese fish sauce
1 tablespoon white sugar
One 2" piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound thin rice stick noodles, rinsed
1/2 pound beef strip loin or fillet, shaved thin
1 cup Vietnamese basil leaves
1 cup bean sprouts
1/2 cup cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table.
Directions
Special equipment:
cheesecloth and butcher's twine for the satchel
For the Pho Stock:
Add the beef base and 1 quart water to a 2-quart saucepan and bring to a low boil.
Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer.
Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel.
Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
.Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary.
Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer.
In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds.
Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes.
Ladle in enough broth to cover the ingredients in the bowl.
Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

Right up my alley!! I love Pho. Ate it on a regular basis before Covid hit. Thank you for sharing.

 

[NYSPORTS]

@Gardner McKay
I was thinking about you.
You soo have to try this!

Quick Beef Pho
Ingredients
Pho Stock:
2 tablespoons beef bouillon or base
1 tablespoon Vietnamese fish sauce
1 tablespoon white sugar
One 2" piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound thin rice stick noodles, rinsed
1/2 pound beef strip loin or fillet, shaved thin
1 cup Vietnamese basil leaves
1 cup bean sprouts
1/2 cup cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table.
Directions
Special equipment:
cheesecloth and butcher's twine for the satchel
For the Pho Stock:
Add the beef base and 1 quart water to a 2-quart saucepan and bring to a low boil.
Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer.
Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel.
Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
.Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary.
Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer.
In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds.
Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes.
Ladle in enough broth to cover the ingredients in the bowl.
Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

I’m starving and that’s an awful lot of steps!!! Thanks though

 

[NYR]

Right up my alley!! I love Pho. Ate it on a regular basis before Covid hit. Thank you for sharing.

2 hour Pho!
Give it a go

 

[NYR]

View attachment 360927
I’m starving and that’s an awful lot of steps!!! Thanks though

Just do it.. It's so simple and comes out ridiculously good.
Bulletproof recipe.
You'll thank me when it's done lol

 

[NYR]

Yeah..IDK.. Maybe it's just me but does anyone else get pissed off when you're planning on a really good Taco Tuesday (on a Wednesday)and even pick up the XL package of taco shells only to find out half of them are in f***ing pieces?

Grrrrr... Lol

 

[Gardner McKay]

Yeah..IDK.. Maybe it's just me but does anyone else get pissed off when you're planning on a really good Taco Tuesday (on a Wednesday)and even pick up the XL package of taco shells only to find out half of them are in f***ing pieces?

Grrrrr... Lol

Yes. I feel like it always happens. At least half the shells are broken.

 

[NYR]

Simple roasted chicken breast, crispy skin and basmati rice with yogurt sauce with a splash of hot sauce..Yumm

 

[NYR]

Happy New Year!
I come baring gifts.
If anyone wants a good Pho Ebook with some good cheats, msg me
@Gardner McKay ?

 

[keith hernandez]

Did a little snowstorm bbq today spareribs and smoked mac and cheese with bacon marmalade had a small pork butt figured wouldn't take that long son of a bitch is in it's 12th hour and still not done

 

[keith hernandez]

It's 2 AM honestly thought this was a 8 hour smoke at most

 

[Larrybiv]

I will give it to the dogs.

Beef Bourguignon



----​

This is all I could find on my phone quickly so I guess I can post more later.

Cashew Ginger Chicken

Made above for the 1st time 3 weeks ago, came amazing! Looks great puckmonster!

Now, my addition.
Cashew is optional to throw in at some point OR add them afterwards. Came amazing and served with Jasmine rice.
Better than any Chinese restaurant (at least here in Florida)
Tweaked it with extra ginger.
Suggestion; double the marinade ingredients, you wont be disappointed to drizzle over rice if you choose.
Sorry I didnt "pretty it up" like they did on website. Had NO IDEA I would be sharing. Lol.

Funny story, many years ago I tossed a HUGE slow cooker as at the time.....I thought it to be lazy, and didnt KNOW how amazing some dishes are cooking it slowly while NOT having to babysit it. Now, have just a 6qt. cooker I believe.
Here: Slow Cooker Cashew Chicken | The Recipe Critic

 

[NYR]

A really old, old school Italian on a cold day..

Bollito di Carne di Manzo

INGREDIENTS

4 lbs boneless beef chuck roast
3 large potatoes
1 red onion
25 cloves Stuck cloves in red onion
4 cloves of crushed garlic

Bouquet of Spring:
3 stalks of celery cut half
6 springs of thyme
12 leaves of Italian parsley

4 bay leaves
1 tablespoon of pepper corn
1 tablespoon of salt
8 cups of water

DIRECTIONS

Step 1: put everything except meat and potatoes in crackpot set to high heat for 4 hours
Step 2: after half hour put meat in crackpot with the rest for 4 hours
Step 3: after 4 hours peel 3 large potatoes and cut half put in the crackpot for 1 hour
Step 4: break up meat serve with half potato and soup in soup bowl.
Step 5: enjoy with a piece of rustic Italian bread.

Buon appetito!

 

[LokiDog]

I don’t usually do Italian but I may have to make a nice fat lasagna and pour out some grappa for Tony’s demise.

 

[NYR]

I don’t usually do Italian but I may have to make a nice fat lasagna and pour out some grappa for Tony’s demise.

We're down a 50pt dman and you don't like Italian but you want lasagna?
Get out lol

 

[LokiDog]

We're down a 50pt dman and you don't like Italian but you want lasagna?
Get out lol

No, I love Italian, I just don’t usually cook Italian. Just joking about kind of having a funeral for our hopes of Tony being an elite offensive dman for us.

 

[NYR]

No, I love Italian, I just don’t usually cook Italian. Just joking about kind of having a funeral for our hopes of Tony being an elite offensive dman for us.

I know.. I'm kidding with you but
make that ^^
You'll thank me later lol

 

[NYR]

Why it's thread no longer a thing?
I have a little time out and everyone stops cooking?