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alwaysdrawing

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    Ventura, California

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  1. alwaysdrawing

    Dinner 2021

    Thursday night chicken tacos and margaritas
  2. alwaysdrawing

    Dinner 2021

    Bacon wrapped filet, roasted broccoli, and a baked potato with home grown chives, sour cream, butter and cheese. Served with Smith & Hook Cabernet Not bad for a random Thursday night dinner.
  3. alwaysdrawing

    Dinner 2021

    Fresh Mozzarella, basil, proscuitto and roasted red pepper sandwiches
  4. alwaysdrawing

    Dinner 2021

    Garlic cilantro shrimp tacos with guac and cilantro lime crema
  5. alwaysdrawing

    Dinner 2021

    Maangchi’s Korean Fire chicken with sugar snap peas, and pajeori scallions
  6. alwaysdrawing

    Dinner 2021

    steak au poivre with mushrooms and onions and broccolini
  7. alwaysdrawing

    Dinner 2021

    yes, it fits—it’s just a normal size crockpot. I think this shoulder was 8.6lbs. If I get a bigger shoulder I’ll either cut in half and freeze the other half, or just save to grill/smoke on a weekend.
  8. alwaysdrawing

    Dinner 2021

    Crockpot all day, then shredded, added additional seasoning (garlic, chili, black pepper, paprika, cumin) and crisped in oven. Easy weeknight cook. Sometimes I’ll smoke it when I have a whole day, but crockpot + oven is the simple way.
  9. alwaysdrawing

    Dinner 2021

    I crisp the edges in the oven at 400 after pulling, but clearly not enough! and yes, bone in....$7.50 for an 8lb shoulder
  10. alwaysdrawing

    Dinner 2021

    Found a pork shoulder on special for less than $1/pound (what inflation?!) and made some carnitas. have tons of leftovers, and made a not especially authentic huevos rancheros for breakfast (no ranchero sauce—just Pico de Gallo, onions, cheese, avocado and some hot sauce)
  11. alwaysdrawing

    Dinner 2021

    Swordfish with a butter, white wine, and caper pan sauce and roasted Brussels Sprouts
  12. alwaysdrawing

    Dinner 2021

    Always room to improve. I’d like to feel more confident about the process, and the noodles themselves could be made more uniform. Don’t get me wrong, I’m happy with the result, but I’m always looking to get “the taste”. Being able to dial in the flavor, noodle thickness, texture to 100% my preference will just be a work in progress.
  13. alwaysdrawing

    Dinner 2021

    the picture of the rolled pasta was intermediate after #1—it was rolled out to #4, which I think it about right. overall, I’m hopeful I can continue to improve. the end result was very tasty
  14. alwaysdrawing

    Dinner 2021

    Made homemade pasta for the first time today. Pleased but not satisfied with the result. Used the egg yolk pasta recipe from the Vetri cookbook, with 3/4 tipo 00 flour, 1/4 semolina flour, 9 egg yolks, water and olive oil. Served with homemade marinara and Italian sausage.
  15. alwaysdrawing

    Dinner 2021

    Made some hummus and shishlik with recipes and inspired by the Zahav cookbook hummus right out of the food processor shishlik with a marinade made of onion, parsley, lemon juice, garlic, salt, pepper and oil filet with the same marinade veggies after cooking—cooked in the oven because I didn’t want to get out the grill. Would have been better over charcoal hummus topped with garlic, toasted pine nuts, olive oil and paprika
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