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By pxatim
#698826
Paella on the Weber

Hot Hungarian Paprika
4 chicken thighs deboned
5 links of fresh chorizo
4 lobster tails halved
1lb shrimp
1 onion diced
1 red pepper diced
4 cloves garlic diced
2 cups short grain rice
1 generous pinch of saffron
32oz chicken stock
Juice of one lemon with more for wedges as garnish.
Fresh parsley diced

Step one... forget your 15" Paella pan at home that you bought specifically for this dish.
Cut the recipe down to fit in a 10" cast iron pan.

Warm chicken stock and saffron over medium heat letting the saffron steep into the stock.

While this is warming prep your veg, seafood and debone the chicken. Season chicken with paprika. I use hot hungarian paprika to give it a little kick but a good smoked paprika would work as well.

Start a chimney of charcoal, dump and spread in a single layer, then add another half a chimney of unlit charcoal as a second layer.

Warm some oil in your pan then brown chicken and chorizo reserving for later.
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Cook onion, pepper and garlic until translucent. Salt/pepper to taste.
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Add rice and fry for 5mins.
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Add stock/saffron mix and bring to a simmer.
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Add your meat back in and mix.
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Add seafood, cover and simmer until stock is absorbed. Taste rice periodically for doneness.
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Garnish with fresh parsley and lemon juice.
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User avatar
By mrl0004
#699547
Wild Turkey Schnitzel with Chanterelle Cream Sauce

Step 1: Harvest wild turkey (results may vary)
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Step 2: Process wild turkey, and don't just pull the freaking breasts, but that's all this recipe will use.
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Step 3: Save meat until chanterelle season. When it's time, take breast out and brine in a simple brine (1 gallon water/1 cup salt/1 cup sugar/2 halved lemons/4 cloves garlic). Leave in brine for 24-48 hrs.

Step 3: While you're waiting for the brine process, go out and forage some chanterelle mushrooms. Remember, there are old mycologists and bold mycologists, but no old bold mycologists. Know your shrooms before you pick 'em.
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Step 4: Rinse, pat dry and chop chanterelles.
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Step 5: Take turkey breast out and cut crosswise into a few smaller pieces. Then pound those suckers flat with a mallet.
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Step 6: Dip turkey into some beaten eggs, toss in seasoned flour, then roll in panko bread crumbs. Fry using your method of choice. I'm in Alabama, so they were deep fried.
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Step 7: You need some sides. Since schnitzel is German, might as well braise some cabbage and make some sort of potatoes. I boiled some red potatoes, mashed in milk and added scallions, garlic and parmesan. For the cabbage, I chopped it up and braised it with some bacon and chicken stock.
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Step 8: To make the chanterelle cream sauce, I throw some finely chopped onions (2 tbsp) in a pan with a melted pat of butter. When they're translucent, throw in 2 cloves of minced garlic (I like to use a garlic press).
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Cook for a minute and add in chopped chanterelles.
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Cook for a couple more minutes then add in 3/4 cup of heavy whipping cream, 1/4 cup white wine, 1/4 cup chicken stock, and a dash of worcestershire sauce. Bring to a boil then reduce and let simmer for ~5 minutes.
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Step 9: Plate it all and devour it. This was sooo good. Even better that the chanterelles and turkey were both harvested about 30 yards (and about 3 months) apart from one another.
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User avatar
By mrl0004
#699563
stillsteamin wrote: Tue Jul 07, 2020 9:14 am chanterelles are the tits
One of my favorites. If I got more morels in these parts, it might be a toss up.
User avatar
By mrl0004
#699572
Vietnamese Pork Báhn mì burger with bang bang tater tots:

A day before you plan to cook them, or at least an hour before, whisk 1/4 cup of sugar in a bowl with 1/2 cup of rice wine vinegar and 1 tsp of salt. Julienne some cucumber and carrots and place into a bowl with the vinegar, toss around and let sit in the fridge.
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Get a pound of ground pork and mix with:
- 2 minced garlic cloves
- 1 bsp fresh minced ginger
- 1 tsp fresh chopped basil
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup thinly sliced scallions
- 1 egg
-1/4 cup panko bread crumbs

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Patty out and put on a pre-heated charcoal grill.

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While the burgers are grilling, cook some tater tots (bake or fry) and set aside to cool. While they are cooling, mix the following into a sauce pan:
- 1/4 cup sugar
- 1/4 cup fish sauce
- 2 tbsp fresh lime juice
- 1 thinly sliced jalapeno
- 1 tsp minced ginger
- 1/4 cup thai sweet chili sauce
- 1 tsp red pepper flakes

Heat over med/high heat for 1-2 min and add tater tots, tossing to coat, then cook another minute. Take off heat and sprinkle with black sesame seeds and fresh chopped scallions.

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Go flip the burgers

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When burgers finish, place patty on toasted bun and top with pickled carrot/cucumber. Mix up some sriracha mayo and use liberally.

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If you want, squeeze some eel sauce and spicy mayo over the tots to really go all in.
User avatar
By fly-chucker
#699577
Oh hell yea :cool
By Jed
#699622
Fideua, like Paella only using pasta.
With Spanish Safron, sofrito with Nora peppers, in a Paella pan with Chirzo, falva beans corn and shrimp.
Ummy, prepared by a Michelin 3 star chef.

jed
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User avatar
By G_Smolt
#699832
Barbecue Sauce - Luling City Market
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A "low church" of sorts, City Market in Luling, TX is often overlooked for the joints just a few miles north in Lockhart. Kreuz, Smitty's, Black's...good pit meat for sure, but City Market has 2 things they do better than most - wet sausage, and sauce.

For the moment, forget about the wet sausage. It will have its day in the sun, but the real reason I am writing all this is to tell y'all about their beautiful, mustard-y, peppery sauce.

Unlike Kansas City, Memphis, the Carolinas, and a shitpile of other places around the states, most of the central TX barbecue purveyors forego sauce. If you ask for sauce at Louie Mueller's in Taylor, TX, the nice fella at the pit scowls at you, and the nice lady tottin' up your order nervously puts some grill drippings in a cup and charges you a buck for 'em. "Good barbecue doesn't need sauce!" is the refrain from most of the well-respected Texas Pitmasters, and for the most part, they are pretty spot-on. In a different setting, asking for an adjunct to alter the flavors of the offering a chef has toiled hours and decades on perfecting would probably be met with scorn and derision as well, so why not for 'cue?
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But for some folks, barbecue sauce is the yin to the meat's yang, the sunshine to its moonglow, the...well, you get the picture. I'm one of those folks, and while drippins are a passable substitue (as long as the 'cue is good), I am a firm believer in the synergistic powers of a well-wrought barbecue sauce.

So.

Without further ado - the closest I can get to City Market Sauce.

Y'all gonna need-
one 8oz can of tomato paste - you can also use ketchup (makes it a skosh sweeter and tart-er) or puree fresh tomatoes (sorta fucks with the acid level and introduces a bit too much "hoity-toity" to the sauce).
1/4 cup yella mustard (french's or heinz - keep it low-brow, y'all).
1/4 cup brown sugar, keep an exta tbsp of it handy in case it's too tart.
3-4 tbsp Louisiana hot sauce (Cajun Chef is the benchmark for this recipe, Crystal and Frank's work as well).
1 tbsp white vinegar
2-3 tsp coarse black pepper (I lean to the 3 tsp side).

Directions:
Throw all that shit in a bowl and whisk the fuck outta it. After it is combined, let it set a spell and marry up, then put it on whatever you might put in yer mouth.
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