Kayelle
Chef Extraordinaire
I'm going to be trying out a new recipe for "Tuscan Pork Stew". It sounds yummy and if it is, I'll post the recipe.
What's cooking at your abode today?
What's cooking at your abode today?
Tonight's dinner is shrimp pad thai.
That was really delicious and "if" anyone is interested in my revised recipe I'll be happy to type it up and post it tomorrow. The good news is we will enjoy some leftovers, and a freezer meal.I'm going to be trying out a new recipe for "Tuscan Pork Stew". It sounds yummy and if it is, I'll post the recipe.
What's cooking at your abode today?
Been trying to get into the spirit of the season, along with dealing with the loss of my youngest brother, I've gotten more into cooking.
So, tonight I've prepared a barbecued ribs recipe I've made before. They're done in the crock-pot and are the best I've done, crock-pot or not.
Check these out: https://carlsbadcravings.com/slow-cooker-barbecue-ribs-recipe/.
The rub is awesome and the sauce is something I want to roll in.
Gonna have black-eye peas with.
We'll be lickin' our fingers in a little while.
Here's a look at the finished product.
Looks great, Andy!
I made some black bean chilaqiiles today, more for others tomorrow, but I had to make a small bowl for myself today! I had to trim my epazote today (it was overgrowing the hydroponics, so I made something that used a bunch of it, then took a large bag of it to the Mexican grocery in town, and got a few things there. More Mexican tomorrow.
Can youshare your recipe? Thai food is sooooo good. The only better I;ve had was in the Philippines.
Seeeeeya; Chief Longwind of the North
I'll take some photos tomorrow (or rather, today. lol). I looked to see if the recipe was in Bayless's chilaquile recipes in Frontera, but not this one. It's in his book Rick Bayless Mexican Kitchen, my favorite of his. It doesn't have a lot of cheese, but it has some Crema in it, which I just made recently. For 1/2 lb dried beans, it only has 1/4 cup queso añejo and 1/2 c crema. He often suggests parmesan or crumbled feta, when the queso añejo isn't available, and in recent years, I've noticed him using greek yogurt in place of the crema, but it's not really the same.Could you take a pic of that sometime for me. I've had chilaquillas for decades from a long standing Mexican restaurant. I used to deliver for them a long time ago. Their chilaquillas have a lot of cheese in them, more like a tortillas cheese n chix casserole.
From other places I've been to, this is not traditional. Just how this place near me has been making it for nearly 50 years.