Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Just havin fun! lol

That looks incredible! Thank you for sharing it.

Pollo Asada de Yucatán with Fresh Sweet Corn-Black Bean Salad

Damn

Cool. I was thinking it was some sort of Mexican version of Middle Eastern Gyro

Chile verde tonight. No pics. Why? Because the lighting sucks and I'm feeding 25 people, + or -

25 people, no simple task! Hat’s off to you! Priorities obviously in order, feed the people.

Corn, onions, maters, shishito peppers, cornbread.

It was a hell of a night lol

Nice damn job!


I had a Subway and played a benefit concert.

I hope to hell they show up around these parts.

Dry rub for the filet. It’s excellent and go heavy on it. Good for any steak


DRY RUB
2
tablespoons light brown sugar
1
tablespoon ancho chile powder
1
tablespoon paprika
2
teaspoons kosher salt
2
teaspoons freshly ground black pepper
1
teaspoon cayenne pepper
1
teaspoon granulated garlic
1
teaspoon English mustard powder
½
teaspoon ground coriander
½
teaspoon ground cumin

Sometimes I’ll try to cook something upscale that challenges me. Other times I just want to cook something simple that I eat all the time like a pot of chicken & sausage jambalaya. Time to break out the Tabasco! 🌶️

Garlic Shrimp with angel hair pasta.

NOT pretty enough to photograph, but great eatin!

Leftover chile verde.


Q: Is that cheese on there?????
A: You betcha.

Q:is that rice?????
A: yeah, it is. I eat chile verde over rice, the rice is not cooked with it. Fuçk off.

Q: what's that pink thing?
A: it keeps my nuts warm, keeps them from burning from the hot stoneware.

Rib steak and zucchini with sauce vierge.

Will you share the recipe?

Also interested in the recipe as it looks more red than green

Sure thing fellers. It's the lighting that adds the red, my pictures suuuuuuuuck typically too.

I have altered the typical recipe because of the volume I did this weekend, so I will give just ingredients, and will follow up with a standard recipe when I dig it out.


-cubed pork shoulder

-white onions

-garlic powder

-green chile powder

-garlic powder

-mexican oregano (dried vs fresh volume matters)

-celery salt

-cumin

-smoked paprika

-light pork stock cut with chicken stock ( I make my own pork stock and chicken stock so because I was cooking for around 25 folks, I was really playing with the ratio of stock)

-green enchilada sauce (I make and can my own, hence why I don't have any standalone tomatillos in this recipe)

-BEER! (In this instance, I used a sixer and a half of Shiner Bock, but again, it was for 25ish folks. Standard recipe would call for one beer)

-Hatch green chile. I strain mine for just a few minutes, no pressing, I just want the thins to run off before adding)

-Jalapenos. Dice them small for the cook, but add some fresh shortly before serving.

Serve alone, or with red potatoes or rice. Radish, cilantro, avocado, and others as a garnish. Fresh tortillas are a given. I do not use fresh garlic for this recipe.

The red effect may also be a byproduct of the microwave reheat lol.

Sounds great