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Carl_G
Member
Nice! Love the diced onions. Nice touch.
Double Chicken Teriyaki Over Rice w/ Extra Sauce (Sarku) @ Tanforan
Chicken Philadephia (Great Steak) @ Tanforan
Kenny C.'s Reviews | San Francisco | Yelp
(Thursday, March 24, 2011)
Chicken Philadephia (Great Steak) @ Tanforan
Kenny C.'s Reviews | San Francisco | Yelp
(Thursday, March 24, 2011)
Navajo green chili
Navajo green chili
fat from six strips of bacon
1 1/2 pounds butterfly leg of lamb, or pork shoulder, bone and most of the fat removed, cut into 1/2-inch cubes
1/3 cup flour in a heavy paper bag
1 large onions, coarsely chopped
3 medium cloves garlic, finely chopped
1- 16-ounce jar sliced green chiles, drained,
1- 14 oz. can of red kidney beans
1- 28-ounce cans Hunt’s whole tomatoes
1 14-ounce can Hunt’s tomato sauce
1 1/2 cups water 2 teaspoons better than bullion chicken stock
1 1/4 tsp salt
1/2 tsp dried oregano (preferably Mexican)
Melt the bacon fat in a heavy skillet over medium-high heat.
Coat the lamb/pork cubes with flour by shaking them in the paper bag with the flour.
Add the cubes to the skillet a few at a time, stirring to brown evenly.
Remove the cubes to a Dutch oven or other heavy pot.
Continue browning the cubes in the skillet until all are browned.
Add the onions and garlic to the skillet. Cook, stirring occasionally,
until the onions are translucent.
Add to the pot with the cubes.
Stir the remaining ingredients into the meat-and-onion mixture. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour. Taste, adjust seasonings and cook for 1/2 hour longer.
Navajo green chili
fat from six strips of bacon
1 1/2 pounds butterfly leg of lamb, or pork shoulder, bone and most of the fat removed, cut into 1/2-inch cubes
1/3 cup flour in a heavy paper bag
1 large onions, coarsely chopped
3 medium cloves garlic, finely chopped
1- 16-ounce jar sliced green chiles, drained,
1- 14 oz. can of red kidney beans
1- 28-ounce cans Hunt’s whole tomatoes
1 14-ounce can Hunt’s tomato sauce
1 1/2 cups water 2 teaspoons better than bullion chicken stock
1 1/4 tsp salt
1/2 tsp dried oregano (preferably Mexican)
Melt the bacon fat in a heavy skillet over medium-high heat.
Coat the lamb/pork cubes with flour by shaking them in the paper bag with the flour.
Add the cubes to the skillet a few at a time, stirring to brown evenly.
Remove the cubes to a Dutch oven or other heavy pot.
Continue browning the cubes in the skillet until all are browned.
Add the onions and garlic to the skillet. Cook, stirring occasionally,
until the onions are translucent.
Add to the pot with the cubes.
Stir the remaining ingredients into the meat-and-onion mixture. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour. Taste, adjust seasonings and cook for 1/2 hour longer.
challenger
New member
Half an already cooked tombstone pizza :beer:
Carl_G
Member
Pork & Hominy Green Chili...
Looks great. From what I can see I like ur kitchen setup as well. Gas stove and nice tile backsplash. Stainless appliances?
Carl_G
Member
Double Chicken Teriyaki Over Rice w/ Extra Sauce (Sarku) @ Tanforan
Chicken Philadephia (Great Steak) @ Tanforan
Kenny C.'s Reviews | San Francisco | Yelp
(Thursday, March 24, 2011)
Nice! A San Francisco treat.
ndcent
New member
Thanks! I did the tile myself. It was a cruel bas**** to install. Stove is a beast of a gas Jenn Air, convection all that. It was the only appliance to come with the house when I bought it.
I did these explosion proof type warehouse pendant lights the other day. Built them myself using conduit, etc. I realize they're not equally spaced out but I wanted to go easy and work with the existing ceiling boxes. Kinda fun..
Trevloc
New member
ever had corn nuts? thats hominy. when cooked its like a soft puffy corn. its good pending how you prepare it. that way looks prettttttyyyy goooooood. mmmmmmmmmmmmmm. :jump:
borgzman
New member
LOL! thanks...ha, ha! pardon my ignorance as I didn't grow up here. I went to the grocery, now I know that hominy is just "maiz". i love corn specially in a recipe like that.
ndcent
New member
What's nice about hominy in chili is that it's very much the consistency of a bean, and not a ton of flavor but provides good substance.
There are no bell peppers in the chili, it's a variety of hungarian, anaheim, etc.
I have the recipe at home in writing, will post asap.
Here's a favorite...
SPICY THAI BEEF SALAD
Salad:
1 1/2 pounds sirlion or flank steak
1/2 tsp salt
1/2 Tbsp freshly ground pepper
6 cups red leaf (or any other type) lettuce, torn into pieces
1 large cucumber, peeled and sliced
1 tomato, cut into pieces
1 small onion sliced into bite size pieces
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1 1/2 Tbsp brown sugar
1 Tbsp soy sauce, low sodium
1 Tbsp water
1 Tbsp fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, red Thai pepper, or jalapeno pepper seeded and minced
Directions
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook to desired doneness – medium rare or rare is best. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces. Save the juices and pour over salad, too.
Prepare salad mixture, pile on plater. Top with sliced steak, pour dressing over all.
Serve with rice – basmati rice is excellent!
There are no bell peppers in the chili, it's a variety of hungarian, anaheim, etc.
I have the recipe at home in writing, will post asap.
Here's a favorite...
SPICY THAI BEEF SALAD
Salad:
1 1/2 pounds sirlion or flank steak
1/2 tsp salt
1/2 Tbsp freshly ground pepper
6 cups red leaf (or any other type) lettuce, torn into pieces
1 large cucumber, peeled and sliced
1 tomato, cut into pieces
1 small onion sliced into bite size pieces
1/3 cup (10g) fresh mint leaves, chopped (optional)
Dressing:
1/3 cup fresh lime juice
1/4 cup fresh cilantro leaves, chopped
1 1/2 Tbsp brown sugar
1 Tbsp soy sauce, low sodium
1 Tbsp water
1 Tbsp fish sauce, bottled
4 cloves garlic, minced
1 serrano pepper, red Thai pepper, or jalapeno pepper seeded and minced
Directions
Preheat grill or broiler.
Prepare dressing: Combine all dressing ingredients in a jar or bowl; mix well. Set aside.
Salt and pepper both sides of steak. Place steak on a grill rack or broiler pan coated with vegetable oil spray. Cook to desired doneness – medium rare or rare is best. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Cut each slice into 2-inch pieces. Save the juices and pour over salad, too.
Prepare salad mixture, pile on plater. Top with sliced steak, pour dressing over all.
Serve with rice – basmati rice is excellent!
