Let's see some food pics!
- Thread starter Pro Stock John
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That Ramen looks awesome. I'll play along John since I like to cook homemade from scratch meals 
Pickled Mexican Carrots and Jalapenos
King Crab Eggs Benedict with homemade Hollandaise sauce (Valentines Breakfast for my wife)
Butternut squash soup
Build your own bruschetta with goat cheese, reduced balsamic vinegar, basil and tomatoes.
Ham and vegetable quiche
Lemon and herb chicken orzo with with glazed carrots.
Cuban Dinner Night. Mojo Pork with beans and rice. Tostones on the side
Cubano Sandwiches using the Pork from the night before
Eggs on fried rice and spam. (Best after a night of drinking)
Pablano pepper and cheese burgers
Finish it off with some hombrew. Double IPA and a Vanilla Bourbon Porter
Pickled Mexican Carrots and Jalapenos
King Crab Eggs Benedict with homemade Hollandaise sauce (Valentines Breakfast for my wife)
Butternut squash soup
Build your own bruschetta with goat cheese, reduced balsamic vinegar, basil and tomatoes.
Ham and vegetable quiche
Lemon and herb chicken orzo with with glazed carrots.
Cuban Dinner Night. Mojo Pork with beans and rice. Tostones on the side
Cubano Sandwiches using the Pork from the night before
Eggs on fried rice and spam. (Best after a night of drinking)
Pablano pepper and cheese burgers
Finish it off with some hombrew. Double IPA and a Vanilla Bourbon Porter
Very nice, good to see someone else likes to cook and share pics of the food.
We went to a restaurant called Johnny Casserole last night, and I almost bought a jar of pickled stuff. Got a recipe? What do you typically eat the picked stuff with, I've had it in Mexican restaurants where they had it sitting around... ate it before the entree.
I don't have any pics but I also just started cooking steaks in the oven after searing them. Good stuff. Wish I had started doing them that way a long time ago.
We went to a restaurant called Johnny Casserole last night, and I almost bought a jar of pickled stuff. Got a recipe? What do you typically eat the picked stuff with, I've had it in Mexican restaurants where they had it sitting around... ate it before the entree.
I don't have any pics but I also just started cooking steaks in the oven after searing them. Good stuff. Wish I had started doing them that way a long time ago.
Thanks man and yeah it's cool to see some other people that like to cook around here. I use this recipe for the carrots and jalapenos but tweak it a little.
Pickled Jalapenos and Carrots Recipe : Food Network
In my version I make a ton of them so I can jar them for later use. I basically double the amount of vinegar but leave the sugar the same amount to cut down on the sweet taste. I also scale it up to be about 4 times the amount so I can make a ton of jars. The wife and I eat them on taco's, beans and rice, enchiladas, etc. They are so good you could eat them straight out of the jar too. Also I boil the carrots a little to make them a little soft but a little crisp inside.
I like doing the sear/bake with fish and steaks. I saw a video the other day where you bake first and then sear your steaks. I want to try that next time I make steaks. Give it a look. I like my steaks rare so this has me intrigued
Pickled Jalapenos and Carrots Recipe : Food Network
In my version I make a ton of them so I can jar them for later use. I basically double the amount of vinegar but leave the sugar the same amount to cut down on the sweet taste. I also scale it up to be about 4 times the amount so I can make a ton of jars. The wife and I eat them on taco's, beans and rice, enchiladas, etc. They are so good you could eat them straight out of the jar too. Also I boil the carrots a little to make them a little soft but a little crisp inside.
I like doing the sear/bake with fish and steaks. I saw a video the other day where you bake first and then sear your steaks. I want to try that next time I make steaks. Give it a look. I like my steaks rare so this has me intrigued
There are a couple things I want to figure out...
1. Make other Asian sauces. I can make Teriyaki sauce, super easy. When I'm making stir fry for the family I'd like to avoid using store sauces. Thai beef/broccoli is pretty easy as well. But stuff like Kung Pao Chicken and Mongolian Beef are on the list. to figure out. My goal is to make other sauces and then see how healthy I can make them without losing flavor.
2. Steak related, I cannot for the life of me make a french wine reduction. I think I need one of those jugs that separates the oil or something. Y'all do any interesting crusts for steak too?
1. Make other Asian sauces. I can make Teriyaki sauce, super easy. When I'm making stir fry for the family I'd like to avoid using store sauces. Thai beef/broccoli is pretty easy as well. But stuff like Kung Pao Chicken and Mongolian Beef are on the list. to figure out. My goal is to make other sauces and then see how healthy I can make them without losing flavor.
2. Steak related, I cannot for the life of me make a french wine reduction. I think I need one of those jugs that separates the oil or something. Y'all do any interesting crusts for steak too?
A quick "Asian" sauce I make is Mae ploy (Sweet chili sauce), low sodium soy, Sriracha, dijon mustard, sometimes honey, maybe some lime, Ginger, or green onions in there would be good to add some freshness to it. Heat up and toss or dip stuff in it. I mostly use it as a dipping sauce. It has a lot of pah to it.
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