Keltin's Random Cooking
- Thread starter Keltin
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lilbopeep
🌹 Still trying to get it right.
Make sure you get my address right!!
Keltin
New member
Ok, time to offload the pics from the camera from last night. Found a pic of the final plating for my fried chicken I made the other night. I meant to grab it the other night and forgot, but here it is now. Better late than never as they say.
Last night, I made enchiladas for dinner. Served Spanish Rice as the side. It’s actually my first time ever making enchiladas. Turned out well, and was fairly easy to do. I’ll be doing these again and experimenting with the “stuffing”.
Last night, I made enchiladas for dinner. Served Spanish Rice as the side. It’s actually my first time ever making enchiladas. Turned out well, and was fairly easy to do. I’ll be doing these again and experimenting with the “stuffing”.
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Keltin
New member
Another typical day here, didn’t get home till 6:50 PM, but on my way home, I stopped at Publix and picked up some baby potatoes to make those fried potatoes Lee (Qsis) posted about.
http://www.netcookingtalk.com/forums/showthread.php?t=18481
I was wrong about the price of these potatoes at Publix – they are $4.49 for 1.5 lbs.
Can’t wait to try these. To be continued……
http://www.netcookingtalk.com/forums/showthread.php?t=18481
I was wrong about the price of these potatoes at Publix – they are $4.49 for 1.5 lbs.
Can’t wait to try these. To be continued……
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JackieBlue
Banned
Looks good K!
Keltin
New member
Here’s the end of it. Spatchcocked Cornish hen, grilled with a Russian Dressing glaze, fresh green beans, and the recipe from Lee (Qsis) for Cuban Fried Baby Potatoes.
Turns out, I had some Sazon Goya in the spice rack! Lucky day! I think mine might be different from their’s since they had “with azafran” and mine was with (“con” in Spanish means “with”, "y" means and) other things. I think “Sazon Goya” might be a brand/product name?
Mine (the Sazon Goya spice pack) turned the batter a bright orange, and DW remarked it looked like cheese dip.
IMHO, the batter recipe, as written, is entirely too thin. I even added a little extra flour (just under a 1/4 cup) and it was still very thin. It was hard to get it to cling to the potatoes, and you had to sit over the hot grease rolling the potatoes in this mix and then hurriedly drop them in and hope enough batter stuck.
This led to a LOT of drippings and “crunchies” that formed as the very liquid batter rolled off my hands into the oil. But hey, I love crunchies!
The seasoning was a bit off. Even though that Sazon Goya turned everything a color, there wasn’t a lot of flavor. I’d suggest a good dose of salt (that you can do after they fry) and some pepper. Maybe some chile powder as well.
The batter, once it fried, was doughy like a pancake, and not crispy like fried chicken, so keep that in mind.
All in all, these were fun. I’ll make them again, but next time, I’ll use a very dry batter. Probably an egg & milk bath then onto a roll in flour for a dry and crispy crust instead of the soft and soggy dough crust this recipe produced. But, looking closely at the pics of the battered and fried potatoes in the original recipe, their crust and mine seem the same. I can tell their’s was doughy as well, so maybe that is part of it?
These potatoes really remind me of potato wedges. So if you’ve ever had battered potato wedges, then you pretty much know what these are about. Except these are cute, small, and round!
I’ve got about a half bag of these baby potatoes left, so I think I’ll fry them naked tomorrow and see what happens!
Turns out, I had some Sazon Goya in the spice rack! Lucky day! I think mine might be different from their’s since they had “with azafran” and mine was with (“con” in Spanish means “with”, "y" means and) other things. I think “Sazon Goya” might be a brand/product name?
Mine (the Sazon Goya spice pack) turned the batter a bright orange, and DW remarked it looked like cheese dip.
IMHO, the batter recipe, as written, is entirely too thin. I even added a little extra flour (just under a 1/4 cup) and it was still very thin. It was hard to get it to cling to the potatoes, and you had to sit over the hot grease rolling the potatoes in this mix and then hurriedly drop them in and hope enough batter stuck.
This led to a LOT of drippings and “crunchies” that formed as the very liquid batter rolled off my hands into the oil. But hey, I love crunchies!
The seasoning was a bit off. Even though that Sazon Goya turned everything a color, there wasn’t a lot of flavor. I’d suggest a good dose of salt (that you can do after they fry) and some pepper. Maybe some chile powder as well.
The batter, once it fried, was doughy like a pancake, and not crispy like fried chicken, so keep that in mind.
All in all, these were fun. I’ll make them again, but next time, I’ll use a very dry batter. Probably an egg & milk bath then onto a roll in flour for a dry and crispy crust instead of the soft and soggy dough crust this recipe produced. But, looking closely at the pics of the battered and fried potatoes in the original recipe, their crust and mine seem the same. I can tell their’s was doughy as well, so maybe that is part of it?
These potatoes really remind me of potato wedges. So if you’ve ever had battered potato wedges, then you pretty much know what these are about. Except these are cute, small, and round!
I’ve got about a half bag of these baby potatoes left, so I think I’ll fry them naked tomorrow and see what happens!
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Keltin
New member
We did surf-n-turf last night. Grilled Ribeyes, Tempura Fried Lobster Tails, Panko Breaded Fried Shrimp w/Sweet & Sour Sauce, Grilled Chicken Salad, and Garlic Bread.
The lobster meat I took out of the shell and then ran a bamboo skewer through it so that it wouldn’t curl when frying. The Tempura batter is the McCormick brand.
We had a leftover chicken breast that had to be cooked. Since the grill was fired up, I covered the breast in a GrillMates Applewood Rub and tossed it on with the steaks. I sliced the breast and used the meat as a salad topper.
The lobster meat I took out of the shell and then ran a bamboo skewer through it so that it wouldn’t curl when frying. The Tempura batter is the McCormick brand.
We had a leftover chicken breast that had to be cooked. Since the grill was fired up, I covered the breast in a GrillMates Applewood Rub and tossed it on with the steaks. I sliced the breast and used the meat as a salad topper.
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Keltin
New member
Thanks Lee. The tempura lobster I owe to you! That thread you started about tempura batter had me rummaging through the pantry and wanting to use the last bit of McCormick I had. Turned out well.
Although, honestly, I like lobster better naked and in butter & lemon. But it was good in the tempura. Not quite as good as shrimp (different texture & bite size), but still good. I'd do it again (it's not bad at all!), bit if I had my druthers, I'd go naked with simple butter & lemon.
Learning all the time!
Keltin
New member
I did these ribs back on Memorial Day of 2011 of this year.
The old smoker had been sitting around since we moved to this house for a while, so I gave her a 4 hour cleaning and got her going again. She’s looking pretty rough (she is 6 or so years old now) but still works like a champ.
I started with a full slab of pork spare ribs, cut & trimmed them down to St. Louis style, then smoked for four hours using an Apple Wood Rub and Cherry Wood for smoke.
To monitor the temp, I put an oven thermometer on the grate and can watch it through the smoke vent in the top of the unit. I use the two slide controls on the firebox to control temp.
The old smoker had been sitting around since we moved to this house for a while, so I gave her a 4 hour cleaning and got her going again. She’s looking pretty rough (she is 6 or so years old now) but still works like a champ.
I started with a full slab of pork spare ribs, cut & trimmed them down to St. Louis style, then smoked for four hours using an Apple Wood Rub and Cherry Wood for smoke.
To monitor the temp, I put an oven thermometer on the grate and can watch it through the smoke vent in the top of the unit. I use the two slide controls on the firebox to control temp.
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MexicoKaren
Joyfully Retired
Oh my gosh, those ribs look SO perfect. Wish I could grab one right now (all I had for dinner was ice cream and peaches). Good job, amigo.
buzzard767
golfaknifeaholic
A perfect crust and smoke ring is a thing of beauty.
Keltin
New member
Nice find luvs!!! Those little guys are great in roasts, battered & fried, green beans, and on, and on! Love 'em! Have you cooked your's yet? What did you do?
luvs
'lil Chef
a few went bad so i trashed 'em. i'll be searching 4 them soon. i often get grade 'b' taters (they'll were $0.99/bulk, then the priced jumped drastically when apparantly the owners realized they were practically giving away redd potato of a way better quality than the others of the non-bulk sort)
i like 'lil taters boiled/chilled, then covered w/ some kinda oil - truffle being my preferrential 1, & a sprinkling of a finishing salt or kosher salt. they make great roasted potato, when halved. simply dressed w/ a vinagrette, or potaoto/onion. w/ roast; or hollowed & stuffed- i haven't thought of green beenz in years! yum. thx!
i like 'lil taters boiled/chilled, then covered w/ some kinda oil - truffle being my preferrential 1, & a sprinkling of a finishing salt or kosher salt. they make great roasted potato, when halved. simply dressed w/ a vinagrette, or potaoto/onion. w/ roast; or hollowed & stuffed- i haven't thought of green beenz in years! yum. thx!
Keltin
New member
I can’t find this cut often, a “Beef Shoulder Filet”, but when I do, I always grab it (Publix had it today). It cooks up very tender and is LOADED with beef flavor. One of the more flavor beef cuts I’ve had. Very nice.
Odd thing is, even though it looks like a tenderloin in the pack, once you open it, it is typically 2-3 pieces of meat. That’s fine though. Grill ‘em up and slice them for serving. If you can find this cut, grab it and try it, you won’t be disappointed.
I made my shake-n-bake potatoes to go with this. Very easy to do, just cube the potatoes, put them in a bowl, add olive oil, spices, then cover and shake to coat. I heated a CI skillet on the stove top and poured the potatoes into it to get them started and then put the CI into a 425 degree oven for 25-30 minutes.
Recipe is here, although tonight I used Curry Powder, Smoked Paprika, Garlic Powder, Italian Seasoning, Salt, Pepper, and Olive Oil.
http://netcookingtalk.com/forums/showthread.php?t=1902
Odd thing is, even though it looks like a tenderloin in the pack, once you open it, it is typically 2-3 pieces of meat. That’s fine though. Grill ‘em up and slice them for serving. If you can find this cut, grab it and try it, you won’t be disappointed.
I made my shake-n-bake potatoes to go with this. Very easy to do, just cube the potatoes, put them in a bowl, add olive oil, spices, then cover and shake to coat. I heated a CI skillet on the stove top and poured the potatoes into it to get them started and then put the CI into a 425 degree oven for 25-30 minutes.
Recipe is here, although tonight I used Curry Powder, Smoked Paprika, Garlic Powder, Italian Seasoning, Salt, Pepper, and Olive Oil.
http://netcookingtalk.com/forums/showthread.php?t=1902
