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Everything posted by ChileRelleno

  1. Saturday, Day One Tropical Storm Teriyaki Chicken Korokke, Fried Potato Croquettes with homemade Tonkatsu sauce Sunomono, Cucumber Salad Romaine Salad topped with homemade Ginger dressing Rice Tropical Storm Teriyaki Chicken Jaccard tenderized and marinated in teriyaki sauce for six hours Grilled to get some char on them Finished in skillet to get a killer glaze Korokke, Fried Potato Croquettes Boiled Russet potatoes, drain and return to pot over med heat to dry them out, and then mash them. Brown some ground beef, saute some onion, combine and add to mash, season to taste with salt, pepper and maybe a little garlic. Form into patties and chill. Dredge patties in flour, egg and Panko. Chill to set the Panko. Deep fry at 350° till a deep golden brown, it's goes fast, just a few minutes. Top with, Tonkatsu, Tare or Yum Yum sauce. Sunomono, Cucumber Salad 5C Cucumber, halved, seeded and sliced thin (Use Kyuri (Japanese) if you can find them, I use English) 1C Rice vinegar 4T Soy sauce 4T Sugar 4t Sesame oil Sesame seeds Marinate/Chill for a hour or two, drain and serve Ginger Dressing 1C chopped Carrot 1/2 chopped Onion 3T chopped Ginger 1T sugar 1/2C Rice vinegar 1/4C Soy sauce 1/2t salt 3/4C Canola oil Place everything but the oil in a blender and blend well. Pour bled into a mixing bowl and slowly whisk in oil till emulsified. Tonkatsu sauce 1/8C each Apple and Plum puree 1/4C Ketchup 1/4C Worcestershire 2t Soy sauce 2t Oyster sauce 1t sugar Blend everything together well. *** Make this sauce a day or two before. It needs time for the flavors to meld and taste right. The Money Shots
  2. ChileRelleno

    Japanese, Two Days, Two Entrees

    I dunno, TowTruck said you're not housebroken.
  3. ChileRelleno

    Japanese, Two Days, Two Entrees

    Sunday, Day Two Pork Tonkatsu, with homemade Tonkatsu sauce Japanese Vegetable Curry Sunomono, Cucumber Salad Romaine topped with homemade Ginger dressing Rice Pork Tonkatsu, with homemade Tonkatsu sauce Half a pork loin cut into 1/4" cutlets. Dredged in flour, egg and Panko, then chilled to set the Panko. Deep fried at 325° till a nice golden brown. Salted before the grease stops dripping. B]Curry with Vegetables[/B] I cheat and use S&B Golden Curry sauce, I like the Medium Hot or Hot Parboil chopped carrots, potatoes and onion till just tender, then add to curry and simmer for 15-20 minutes Serve over pork, chicken or beef The Money Shot
  4. ChileRelleno

    Two Pigs in Blankets

    Two Pigs in Blankets For quite awhile I've been wanting to cook two different styles of Butts. 'Mexican Puerco Pibil' and 'Hawaiian Kalua Pork. Both these tasty dishes are traditionally cooked wrapped in banana leaves and in a pit. Banana leaves, not a problem. Digging a pit in Mama's backyard, problem. We shall overcome! Puerco Pibil Pork shoulder/butt traditionally marinated in a mixture Sour Orange juice, salt and spices. I don't have Sour Orange, but a 50/50 mix of grapefruit and orange juices works as a good substitute. Achiote (ground annatto) paste and various chiles, usually gaujillo, gives it it's red color. Marinade 1.5C each Grapefruit and Orange juices 4T Achiote paste 2T Arbol chile powder 1T minced garlic 2T salt Marinated overnight, then dusted with more achiote and chile powders and salt. Wrapped in banana leaves and trussed. Kalua Pork If you go to a luau in Hawaii you're going to see pork one of two ways, whole pig or pig parts wrapped in banana and/or Ti leaves and sometimes burlap and cooked in a rock lined pit with hardwood coals. Kiawe is the commonly used wood, us mainlanders know it as Mesquite. In researching I found a dozen ways to marinate and spice it, from half a dozen sources, including some folks I know who live in a Hawaii. I ended up doing it this way, Marinade 3C Orange juice 1C Pineapple juice 1C diced pineapple 1/4C Soy sauce 1/8C Fish sauce 1/2C minced ginger 1T minced garlic 3T salt Marinated overnight, and then wrap in banana leaves and trussed. Fire up the smoke with a 60/40 mix of mesquite and hickory. This is one time where I want a heavier smoke, not Thin Blue Smoke. Because the meat is well protected by the leaves it can take it, it really needs it. Normally both Puerco pibil and kalua Pork are confined in an almost airtight pit and both are known for their intense smokey flavor. Fours hours into the cook, the leaves look dry and brittle but they're not. Stay tuned Pork Fans!
  5. ChileRelleno

    Two Pigs in Blankets

    Out of the smoker the outer layers are dry and brittle, but not terribly so. The inner layers are still moist and pliable, and they've treated the pork most righteously... OH Man, the smell of the Kalua pork. The Pibil Problem So... I ended up burning the sauce that was supposed to go in with the Puerco pibil. Bummer, the sauce it stews/braises in is what makes it. Anyways, the plan was to open the banana packet, pour the sauce in and let it finish cooking for about the last hour or so. It didn't happen, and I threw together a fruity/spicy pineapple salsa with plenty of achiote and chile powder and added it after the cook. It had a good kick to it, but perhaps it needed more, some Habenero perhaps. Yep, the Kalua Stole the Show This stuff was great, even if it wasn't as smokey as I hoped. And I might add some coconut milk next time to the marinade, and definitely more pineapple and ginger in with the wrapped pork. But I'm my own worst critic and seldom happy with something new. But the family declared it the winner. Kalua Pibil The bones slid out clean. And it pulled like Pulled Pork should. [MEDIA=youtube]-Zxyf_u7qC0[/MEDIA] The Kalua plated with Rice and a Caesar salad. I splashed some Ponzu sauce on the rice, it got on the pork and it was a match made in Heaven.
  6. ChileRelleno

    Herb Crusted Ribeye Roast

    Menu Herb Crusted Ribeye Roast Parmesan Risotto Caprese Salad Butter/Garlic Bok Choy Herb Crusted Ribeye Roast aka Prime Rib 6.22lb boneless ribeye roast. Slathered in a mix of A1 and Worcestershire sauces. Crusted in various herbs and SPOG. Tightly trussed and wrapped in plastic overnight. Smoked over hickory at 220°-240° to an IT of 135°. Parmesan Risotto Link >>> Parmesan Risotto Double Layer Caprese Salad A very simple but tasty classic of sliced tomato, mozzarella and fresh basil, topped with a Basalmic vinegar glace. Butter/Garlic Bok Choy Fresh Bok Choy fried in butter and lots of garlic. The Money Shot
  7. ChileRelleno

    Sausage Party

    I threw a sausage party today and everybody loved it. I stopped by one of my favorite local butcher shops to see what they had in-stock. Looking around I decided to Go Big *and* Go Home with a nice variety of smoked sausages. Alligator/Pork, Pork Pineapple Jalapeno, Pork Cheese Jalapeno and Beef. Mmmm, Mmmm, Grilled Sausages! Sides Red Beans-n-Rice with Smoked Beef Sausage Southern Milk Corn In a large stockpot add 2qt water, 2C whole milk, 1C heavy cream, 1 stick of butter, handful of salt, palmful Cajun spice and freshly chopped 1/2C Parsley and 1/8C Rosemary. Bring liquid to a slow simmer, add corn and bring to a boil. Slow boil for 10 minutes. The Money Shot
  8. I took half a pork loin out to defrost yesterday with no clear idea of what I was going to make with it. Then last night while updating my recipe index I hit upon it with my Sweet-n-Savory, Apple/Bacon pork stuffing. Link>>> Sweet-n-Savory Pork Stuffing, Apple/Bacon So I sharpened my favorite filet knife and butterflied my pork loin. Then I pounded it out and it's ready for stuffing. So lets make that stuffing. I cut the recipe down for this single loin. 1.5C peeled and diced apple 3/4C crumbled bacon 1/2C minced pork loin scraps 1/2C diced onion 1/4C diced celery 1 stick butter 1/4C brown sugar 3/4C plain bread crumbs 1t rubbed sage salt Lay the stuffing down evenly about a 1/4" thick, leave about an inch on the sides/ends. Use some plastic wrap to help roll it up. Don't use too much pressure or your stuffing will be forced out of place and you'll not get that pretty picture of a pinwheel when cut. Once rolled, truss it up nicely and tie the ends a little tighter so no stuffing escapes. Ready to go into the smoker at 275° over Apple wood, and will cook to an IT of 135° Today's side dish is my Salsa Verde Taters Link >>> Salsa Verde Taters Made a quick Apple glaze for the pork. 1C Apple jelly Mustard, 1t increments till you like the flvor 1-2t lemon juice In a small sauce pan melt the apple jelly. Add a teaspoon of mustard at a time to your liking. And a teaspoon of lemon juice at a time to your liking. Stir and you've your glaze. Done! A very sweet treat for dinner, both the stuffing and glaze were remarkable. A nice jellyroll/pinwheel effect looks great on the plate. Plated with Taters and Watermelon
  9. Back in January my wife's 3rd Novel was released. Perilous Confessions', the 1st book of an 8 book series, 'The Possession Chronicles. Now the 2nd of the series, 'Murmurs of Evil' is being released and up for pre-order. Free for those with Kindleunlimited and only $0.99 for regular Kindle accounts. Click the link >>> Murmurs of Evil Paperbacks due out soon too.
  10. Yesterday while at one of my favorite local butcher shops, picking out some tasty sausages, I picked out a fat young rabbit. Bacon Wrapped Wino Rabbit I removed the fore and hind legs and set them to marinating in: 2C Red wine .5C Honey 1/8C chopped Parsley 1/8C chopped Rosemary 2T Lemon zest 2T salt 1 Bay leaf Combine all in a small sauce pan and bring to a slow boil. Remove from heat and allow to cool. Add legs and marinade together in a Ziploc and marinate for 6-12 hours. They were then wrapped in bacon and fried in olive oil and butter to crisp the bacon, and then transferred to the 375° oven with the Stuffed Saddle to finish. My younger son plated his with some carrots started laughing, he said, "Now this is ironic." Stuffed Saddle of Rabbit After removing the legs I separated the saddle and deboned it. I then cleaned up all the meat of the carcass and minced it, then set it aside for stuffing. The minced rabbit was browned in butter with celery, onion and parsley. Then combined with some bread crumbs, whisked egg, rabbit stock, milk and salt. The rest of the carcass was put into a small sauce pan and I made a stock for a gravy and the stuffing. Brown the pieces in butter, add minced celery, onion, carrot and a little parsley and rosemary, saute till veggies are tender. Add 2C of water and bring to a fast simmer, simmer for several hours. Strain and reduce, add a little more butter and salt to taste. Add a little cornstarch to thicken. I laid down bacon and fresh basil, upon this the boneless saddle. Seasoned with some fresh ground garlic/pepper medley, and then the stuffing. Rolled it all up and trussed it with twine. This roll was fried in olive oil and butter to crisp the bacon and then transferred to the 375° oven with the Wino Rabbit to finish. Both the Saddle and Wino were cooked to a minimum 160° IT. The Stuffed Saddle was sliced and served with the gravy.
  11. ChileRelleno

    Hot-n-Fast Brisket

    So Cmack's thread on Extreme Hot-n-Fast brisket got my interest peaked again. Had it on my mind to try his method with a tweak or two to accommodate my smoker. I cruised through Costco after getting back off the road yesterday, the Packers were pretty well picked over and the best I could find was on the BIG side at 22lbs. Trimmed about 4-5lbs off it getting it ready. Does anybody else cringe when trimming actual meat off a brisket? Kosher salt, fresh cracked pepper, granulated garlic and more. Wrapped it overnight to brine a bit. Got the smoker running with some hickory, settled in at 275° and threw the brisket on to get some smoke for a couple hours. Then I'm gonna kick the temp to 375°-400° and take it to about 160°-165° and wrap in butcher paper to finish at probe tender, 200°-210°. 2.5hrs at 275° +/-, looking good with an average IT of 108°. Just turned the heat UP! Cooking at 396° now.
  12. ChileRelleno

    Hot-n-Fast Brisket

    cmack is a member of www.smokingmeatforums.com. His thread that inspired me to try the method is here, https://www.smokingmeatforums.com/threads/extreme-hot-fast-brisket.287271/ I've cooked brisket a little higher than the typical Low-n-Slow 225°, as high as 275°-300°. But never had the gumption to crank it up to 375°-400°+.
  13. ChileRelleno

    Hot-n-Fast Brisket

  14. ChileRelleno

    Hot-n-Fast Brisket

    Well if I was smoking on a stick burner I'd have it down to about that too. But I have to generate my smoke at a lower temp, so...
  15. ChileRelleno

    Hot-n-Fast Brisket

    WHY?! Why should I ever do a brisket low-n-slow again, why? I don't know because this hot-n-fast brisket was simply awesome. My family said it was the best one I've ever cooked... Damn, that says it all. Juicy and Tender! [MEDIA=youtube]mtyZ5oS576o[/MEDIA] Plated it with Buttery Mashed Taters Honey Sesame Carrots/Onions Finale
  16. ChileRelleno

    Hot-n-Fast Brisket

    7 hours and done. Probe tender at 205°. Wrapped and resting for a few hours.
  17. ChileRelleno

    Hot-n-Fast Brisket

    2.5 hours averaging 390°, IT is now 165°, time to wrap.
  18. ChileRelleno

    Better Late Than Never

    Better late than never... Last Saturday I Rubbed a couple Tri-Tips and fired up my grill. Added salted/buttered cob corn and Italian seasoned zucchini. Cooked it all up, sliced and diced, plated and chowed down.
  19. ChileRelleno


    Dammit man! Pain is better than pushing up daisies. Hope you heal quick. Hope you got checked out by an EMT at the very least.
  20. ChileRelleno

    AR15 Picture Topic Part IV

    Left to Right RRA LAR15 A4 NM Colt A2 Gov't model PSA Mid Length S&W M&P AR15 Carbine
  21. ChileRelleno

    What to Get Next?

    I've had a hankering for an AR15 of National Match quality/accuracy. Like a Service or Match rifle complete Upper from a respected builder like Compass Lake or such. Or maybe just buy a complete rifle. Something like an RRA LAR-15 NM A2/A4, or perhaps an Armalite M15A4 NM. There are also a few used guns that fit my criteria Colt AR15 A2 HBAR Sporter setup as a Service Rifle, Krieger barrel 1:7.7, Jewel trigger, double pinned rear, free float match tube, mags, sling and more. Or maybe, maybe I should grab three of PSA's sub $500 ARs and sell them off during the next election/scare. What's a guy to do with such First World decisions? What think y'all?
  22. ChileRelleno

    What to Get Next?

    Picked her up this afternoon. Put a few rounds downrange at the steel silhouettes at 150, 225 and 425 yards. Hitting the first two consistently no problem with no sight adjustments, tried holding over on the 425 and was making 1 hit out of every 4-5 shots. Maintaining American/Russian Equilibrium These two acquisitions make me 4:4 in ARs/AKs. The SLR107FR was an absolute dream to shoot on the silhouettes out to 225, even managed a few hits on the 425 but no consistency. The triangle stock with buttpad is very comfortable.
  23. ChileRelleno

    What to Get Next?

    I pulled the trigger on a new RRA LAR-15 A4 NM.
  24. ChileRelleno

    Family Favorites

    Fixed a couple of family favorites for dinner tonight. Garlic Herb Crusted Pork Loin Fresh Green Beans with Onion and Bacon I started by dry brining the pork loin overnight with a generous application of Kosher salt. The next day I minced 1/4C garlic, 4T worth each of rosemary, thyme and sage, then I cut five deep lengthwise cuts in the loin and filled them with the garlic/herbs, then trussed it well and finally coated it with more garlic/herbs. Into a 275° smoker over cherry until the average IT was 140°. For the bacon I did two 1.5lb weaves and chopped them into nice chunks. Sauteed 5 small sweet onions in a stick of butter till just starting to soften, then added two pounds of fresh green beans and 2T of chopped garlic. As I sauteed the veggies I added salt in increments till I was satisfied, normally I would add crushed red pepper too but I was feeding the in-laws and they're soft mouthed. The Finale
  25. ChileRelleno

    AK picture thread

    SLR-107FR Decided I liked it better with a triangle and Bakelite furniture. My thanks to some of the guys in the AKFiles Marketplace. Now to find some nice Bulgy mags and bayonet in Bakelite.