The Official What's Cooking Thread [Food Porn]

[mr x]

No, just a blade roast. But the guy who cut it for me really trimmed it up and tied it.

[NASH]

Looks awesome

[mr x]

Been negligent with my food postings. Jalapeno Corn Bread.
http://www.myrecipes.com/recipe/jalapeo ... 000235893/" onclick="window.open(this.href);return false;

Ingredients

1 cup all-purpose flour $
1 cup yellow cornmeal
2 tablespoons sugar $
1 teaspoon baking soda
3/4 teaspoon salt $
1 cup nonfat buttermilk $
2 tablespoons vegetable oil $
2 egg whites, lightly beaten $
1 egg, lightly beaten $
1 cup frozen whole kernel corn
1/2 cup sliced green onions
3 tablespoons minced jalapeño pepper (about 3 small peppers)
1 clove garlic, minced
Vegetable cooking spray $

Preparation

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients; stir in corn, green onions, jalapeño pepper, and garlic. Add to dry ingredients, stirring just until moistened.
Spoon batter into a 9-inch square pan coated with cooking spray. Bake at 375° for 30 to 35 minutes or until done. Cool 5 minutes in pan on a wire rack.

Cooking Light Light and Easy 1997, Cooking Light
JANUARY 1997

[Jimmy]

Been negligent with my food postings. Jalapeno Corn Bread.

Yum. I love the jalapeno corn bread from Hart & Thistle, so I imagine this would be good!

[jeffsmith]

Been negligent with my food postings. Jalapeno Corn Bread.

Definitely going to make that in place of my standard corn bread the next time I put together a vat of chili.

[mr x]

There's another recipe I quite like, which is corn pudding.
http://www.foodnetwork.com/recipes/tyle ... index.html" onclick="window.open(this.href);return false;

[jeffsmith]

There's another recipe I quite like, which is corn pudding.
http://www.foodnetwork.com/recipes/tyle ... index.html" onclick="window.open(this.href);return false;

That looks really good—only problem: finding poblanos in Cumberland county.

[mr x]

It's hard to get poblanos here as well. I find it's equally good with dried ancho chilis rehydrated, chopped and mixed in. You can also get them in the small cans in adobo sauce in the Mexican sections at ss/sobeys. The little cans of green chilies also work really well.

[jeffsmith]

I'm guessing you could probably sub just about any mild chili in there and it would taste great.

[mr x]

Yup. Even the adobo heat is nice if you like hotter food. Depends how you make your chili as to what goes better.

[CorneliusAlphonse]

Jalapeno Corn Bread.

Ingredients

...

1 cup frozen whole kernel corn

hows that work? something about the image of kernels of corn floating around in my cornbread seems gross.

[mr x]

I guess it depends on what you like. I wouldn't make it without whole corn for flavour and texture.

[NASH]

Corn is awesome in corn bread, a lot of the old recipes call for a can of cream style corn. Also, that bread at the H&T is hammered with cumin which is a pretty nice twist

[Mansfield]

I put creamed corn in my cornbread. I spent an entire day making cornbread, trying to settle on a recipe. Came down to this:

1 cup flour
1 cup yellow corn meal
2/3 cup sugar
3 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk
2/3 cup grated smoked cheddar
half a can of creamed corn
5 tbsp melted butter
2 tbsp duck fat
cast iron skillet

1. Preheat oven to 475 F
2. Put duck fat in cast iron skillet and place in oven to get fat hot.
3. mix dry ingredients in a bowl
4. beat egg, buttermilk and melted butter in separate bowl.
5. combine dry and wet ingredients, but dont mix too much, just enough to get everything wet.
6. add creamed corn and cheddar to mixture and mix lightly.
7. Pour batter into the fat in hot pan and mix fat into batter a bit, while in the pan. I tend to use a wooden spoon and drag the outside into the center.
8. Bake about 20 mins.

I used lard a couple times, but the duck fat was better. I first started pouring the hot fat into the batter then back into the pan as a lot of recipes I used as a basis had described, but I found the method above resulted in crispier crust. I tend to consistently forget to buy buttermilk, but a tsp of white vinegar left in a cup of regular milk works well. I've added fermented habaneros a few times, but it comes out too fruity for my liking, I can see smoked chili's working better.

[mr x]

Can duck fat be bought locally?

[Keggermeister]

I get my duck fat in little 1 pound-ish tubs from Petes. It's frozen, next to the breasts and such.

[mr x]

Salad.

[hogie]

Smoking a pork shoulder on the first day of vacation. Making some pulled pork sandwiches tonight and chilli tomorrow.



165F after 8hrs. Right on schedule...

[mr x]

Nice. A little leg of lamb, fresh off the KK:

[NASH]

Lookin' good guys!

I smoked a couple racks of baby backs today and reverse seared a whole beef tenderloin

[mr x]

I think I'll do something with one of those tenderloins myself next week. Soooo much food, so little time....

[NASH]

I think I'll do something with one of those tenderloins myself next week. Soooo much food, so little time....

Indeed! I did a bit of a 'test' on this one. I smoked it to 100 F, rested and cooled then seared it off for a couple minutes per side, tried to keep the internal below 110 F, rested and refrigerated. I plan to roast it in the oven to 125 F internal in a couple days in Amherst. Should work out pretty good I think, it'll certainly be the smokiest thing to come out of that oven in a while

[mr x]

The lamb was a test here too. It was 1/3 off as SS, so it was hard to pass up. Not sure if slow roasted lamb will be good or not Just needed some hay...

[mr x]

Just carved the lamb up tonight. Awesome. Wouldn't hesitate to do that again.

[akr71]

My wife worked a night shift Christmas eve, so we didn't bother with a big dinner until Boxing day.

Prime rib done like Chuck's Day Off (http://www.foodnetwork.ca/recipes/recip ... shid=11590" onclick="window.open(this.href);return false;)

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