Recipes--Your Specialty

[RAGER]

the subtleties are always lost.

[RacerX]

You may be lost, but you're anything but subtle.

[RAGER]

Last night I made dirty tots with no gaddam ranch.  This recipe is inspired by the dirty fries at Lardo in Portland.

Sauteed green olives, rosemary, peperoncinis, onions, cubed ham, all tossed with cooked tots and grated fresh parm and blue cheese on top.  Holy shites.  Served with a harissa mayo.

[deleted account]

I thought you were anti-tot!  now just anti-ranch?

[RAGER]

I was totally against serving tots at the restaurant as its just a crutch and you can get them anywhere. I have them at home once in a great while. Ranch however can go fuck itself.  I knew somebody would bring this up.

[deleted account]

ranch on tots- I'd do it but it wouldn't be a top 3 choice.  ranch is damn good on curly fries from the Crack

[RAGER]

Roasted up some ham and bones and until real dark ten made a broth with them while i slow cooked down some cabbage and onions then turned it all into a soup with some added chicken stock.

[mortlock]

fuckin rager taking tater tots to the next level. fucking tater tots. unreal. im inspired to try it. sounds and looks sick as fuck!! its like calamari calabrese. you can probably 'calabrese' almost anything im thinking..

[RAGER]

The makings of a curried turkey stew with skin cracklins

[RAGER]

A variation of RAGER Chicken.  Used some beans, squash, basil, and parsley from the garden.  This is after browning  the chicken and before it went into the oven for about an hour.

[RAGER]

Made a Mexi stewed chipotle chicken plato last night.



##Edit##

Had to run right after I posted that.

To elaborate, I had some chicken breasts that I cut up a bit and dusted in chili powder, salt, black pepper, cumin, and mex oregano.  Tossed with a bit of olive oil and browned in a cast iron.  i then added some garlic and onions from the garden along with several diced up tomaters from the garden and some chipotle peppers in adobo then continued to cook for about 15 min.  I added about a half can (15 oz can) of chicken stock ,brought to a boil then simmered cover until it started to dry up then added the other half until it cooked down to super tender.

The other stuff is a pico and some trad guac. and some elote.

[black]

Thanks for the edit. I was gonna start whining about leaving out recipes again.

I realize there is whole separate school of thought on cast iron, it's surrounding cult on proper seasoning and all that, but I'm wondering if using a non-cast iron skillet--such as in your above recipe--is cool or can one expect an inferior outcome? To tell the truth, I have enjoyed similar meals prepared by cast iron folks as well as in Calphlon and "regular" stainless steel skillets. Due to the fact I may or may not have been high at those times, I can't recall a difference. Then again, I am one to always be stoked and grateful anytime someone takes the time to cook for my stupid ass.

I've actually gained somewhat of an appetite these days and have decided to try my hand at some of this cooking stuff (as apposed to warming up stuff/sandwiches). I found some recipes here that were surprisingly (to me) easy to undertake and have turned out pretty darn good.

[RAGER]

Last night I started with a New York seasoned with salt, black pepper, coriander, and chili powder left on the counter for about an hour.



Got some yukons goin for some mashers


Softened up some garlic and some hot peppers in some butter.


Then I trimmed off some corn and added it to some diced poblanos, hot peppers, and onions from the garden.




Steak cooked med. rare with the meat juice on the taters and tomaters on the side.

[black]

*drool*

[RAGER]

Not plated very purdy.  I had been drinking.

[black]

Plating/Shmating.
That stuff looks good enough to eat.

New York Strip is my favorite cow flesh part and you do all this stuff on an electric range/stove.

[RAGER]

Hot ass cast iron or grill pan every time.

As far as your question about cast iron versus stainless or other.  I just about always do proteins in cast iron.  Not always do I do acidic foods in stainless.  it just kind of depends on what I'm doing.  I almost always to breakfast taters in a cast iron.  If seasoned properly there's not sticking.

[RAGER]

So I was very industrious this morning.  Got to sleep stupid early last night so up early.  A few days ago my girl made this pasta salad thing that she wasn't real happy with and so she had like one helping and there it sits in the fridge.  I grew up much poorer than her and have know many a hungry day so no way was I gonna let that go to waste so I fixed it.

It started out as a pasta with some roasted tomatoes and basil type salad.  I cooked down some more garden fresh tomatoes with some garlic and capers. Then I mixed that in with the salad and topped it with some feta, parm, fresh tomato slices, and zucchini slices in a baking dish.





Covered it and baked for about and hour @ 425.  Took off the top and added some more cheese and let it go for another half hour.

[mortlock]

you should start a 'food makeover' show on the food network..

[RAGER]

"Fix Your Dish"

[mortlock]

'Leftover Makeover'

[deleted account]

"The Casserole Whisperer"

[black]

 

[RAGER]

"The Course Whisperer"

[RAGER]

Homemade tomato soup and grilled goat cheese sammich