The Lazy Gourmet

[Buster's Uncle]

I'd rather be good than lucky, which is lucky I feel that way, never being lucky and all.  -Good, I can generally do something about.

[Unorthodox]

Glad you liked the Cholula. 

Figured a decent time to repost this, as it's the plan tonight. 

Uno's Fajitas:

Dice up ye chicken
Slice up ye bell peppers and onions
add celery salt, olive oil (so it don't stick to pan) and cholula (Or hot sauce of your choosing, prefer cholula for this.  Omit the olive oil if using the grilling basket on the grill)

Optional garnish:  Sliced tomatoes, cover with basil, salt, garlic and onion.  Sautee in olive oil. 

[Buster's Uncle]

Mylochka would like that a lot - I may pitch it to Maw...

Wikipedia had claimed cholula was a lot hotter than you did, but direct tasting indicates you had it right - I've found I need to be less careful to not overdo it.

[Unorthodox]

Mylochka would like that a lot - I may pitch it to Maw...

Wikipedia had claimed cholula was a lot hotter than you did, but direct tasting indicates you had it right - I've found I need to be less careful to not overdo it.

Huh.  Not sue why Wikipedia would quote some random dude's blog as opposed to the manufacturer. 

I will say I've noticed Cholula ramps up CONSIDERABLY in the presence of regular pepper.  There's some kind of symbiotic heat going on.  If I give a decent dose of pepper from a grinder along with the Cholula, it can get spicy.  (working on a quick and dirty Chinese-ish chicken utilizing this)

[Buster's Uncle]

Hmm.  I don't think I put any black pepper in the last batch...

[Unorthodox]

Corn just come into season, grabbing some corn on the cobb to eat alongside baked potato bar. 

[Rusty Edge]

I did a beef roast in the oven, along with heirloom carrots and red potatoes. Forgot to season it, and ended up putting some Merlot -infused salt on it. The orange carrots stayed orange and the yellow ones went white. The red potatoes faded ,too, so not so picturesque. What was really remarkable was the tenderness. I cooked it for about 4 hours instead of the usual 2+ to 3 hours. It remained moist because I threw in a box of broth and a stick of butter. So maybe it was essentially a slow cooker thing done on a larger scale in the oven. Just had some of it again for lunch.

Next time I make it  I'll focus more on the low and slow aspect and the seasoning rather than a colorful presentation.

[Buster's Uncle]

I've had some similar experiences with low slow baking, beef roast in particular...

[Buster's Uncle]

Time to break it off and go grill a batch of Chicken Racku for supper - back in an hour or two...

[Bearu]

I plan to prepare a beef Solyanka over the weekend. The best analogy of the dish remains a warm beef stew with a tomato and beef broth base. The beef version of the dish often includes several varieties of meat like ham, sausage, and a beef roast with onions, olives, salt, pepper, capers, and pickles. The dish remains served with the eastern European version of sour cream, dill, and lemon slices.

[Buster's Uncle]

Bump.  It was on page two, Rusty, near the top...

[Rusty Edge]

Bump.  It was on page two, Rusty, near the top...

Thanks!

I went through 5 pages of titles twice and STILL couldn't see it.

[ColdWizard]

ctrl-f

[Rusty Edge]

Yesterday offered a reprieve from the winter winds, so I grilled some marinated chicken, and made enough extra for my wife to have a couple times on her lunch salad. after I took the chicken off, I tossed a few frozen burgers on the low fire while I ate, to absorb some flavor.

Today I made chilli with that grilled burger meat, and used some v8 juice in place of water. A great success.

[Elok]

Many months of experimentation with mac and cheese have led me to a new sauce.  I make a standard roux (equal parts flour and butter, generally 2-3 tbsp of each per cup of milk), stirring in the milk very gradually so the roux absorbs it properly.  Cook until it thickens properly at moderate heat.  Add powdered garlic, white pepper, nutmeg, salt, and a little bit of red pepper flakes.  Then some shredded mozz and parmesan.  Be careful how much mozz you add, since it adds a LOT of gooeyness to the sauce.  Finally, chuck in some chopped frozen spinach and cook till it's thawed and mixed in.  Works well with radiatore pasta, since the thick sauce coats all the folds and they catch the spinach.

Somebody just gave me some nice Swiss the other day, so I'm going to experiment with that.