In between all the fussin and fightin, we still need to eat, right? Okay, so here is my take on huevos rancheros. Make some fresh pico de gallo. (sorry, I forgot to take a pic) I take corn tortillas and fry them in some oil until they are light golden brown. Let them rest on some papertowels. I take a can of black beans and mash about hald of them. Warm them up and spread over the tortilla Then cook an egg. I prefer over easy or at least with the middle runny and place over the beans and tortilla Sometimes I will add some shredded cheese, but this time I didn't. Add your fresh pic de gallo and tear it up! If you are looking for the best hot sauce for this, here ya go Enjoy suckas!
Dude you trip me out with all the food pictures (Food Zocumentary). I love to cook and cook good food. Life is too short...I can't believe some people go through life and not explore great cuisine...you ain't one of them. Even on a low budget, it don't take much to make it good! Now I am craving some Gallo Pinto and some Pavones!!!
I figure, we need food for energy to keep us in the water longer. HA HA HA HA I may not be a world renowned chef, but I can make a few things. I def do like to try new sheet! Last night I made a some what healthy version of Loco Moco. I used jasmine white rice tukey burgers and gravy, no egg this time.
yea...sometimes I surprise myself with a new version of something. I have been using my smoker more. I smoked some Wahoo (while I had the pork on the bottom shelf) for about 35 minutes and it was freaking so ONO. Wahoo is easy to overcook but the smoker dialed it in perfectly+ Sierra Nevada! Back to the rancheros. Do you submerse the corn tortilla in oil or just put a little in the pan?
I use a small pan and the is enough to submerge. I consistantly flip it so it browns evenly. That is the only non healthy part of this breakfast. But its good and you don't feel like you ate an elephant after you eat
NICE! I don't fry the tortilla... just blister it in a pan quickly and pull it. Then I like to shmear with beans, crack that egg on raw, and stick it under the salamander/broiler and cook it from the top. That way it stays runny, and the tortilla gets crispy around the edges, too. Then hit it with the pico.
You work in a restaurant? Most people don't know what a Salamander is. I have been crushing the Pico this summer since my garden boomed this year. I like to finely chop up Jalapeños for the Pico. Also, one thing you guys should score is a mini griddle. I got one last year and use it for everything...quesadillas, seared/blackened fish, cheese steaks etc
I have an awesome farmers market near me where I pick up all my veggies. I can rock some pico! I also grew some Carolina Reapers this summer... too hot for anything! lol so now I just give them away and listen to the stories of how they burn people up. HA HA HA I would love to have a salamander
since theres more food threads than surfing threads,can somebody make a ribs recipe thread.i cant cook ribs for shyt,don't know what im doing wrong...think I might be cooking it too fast,.
Thanks, Tard! Cep, I'll give ya my recipe for ribs but Tard is right, Brew is the smoke master. I don't have a set rub, I think I make it different every time. 1 I use is McCormicks Grill Mates, Smokin Texas Bbq. I take that and mix in about a cup of brown sugar, rub the ribs, wrap them and put them in the fridge for about 6 hours. Then I put them on a hot grill for some char. Then I wrap them in tin foil and put them in the oven on 275 for about 2 hours. The time also depends on the size of the ribs. When they are done, I brush some sauce on them and put them back in on about 400 for 10 to 15 minutes. This is just the way I do it.
Did more than 20 years in the restaurant biz... put myself through college and graduate school... twice... waiting tables and tending bar. Tonight I made pork chops and sour kraut.... Pan seared 4 double bone in Berkshire cops in rendered pancetta fat, then finished them in the oven. Plated them, then hit them with a pomegranate/pear/port wine/cider vinegar demi... served over a caramelized onion/sauteed apple kraut (tossed in those crispy diced pancetta bits, too)... side of simple steamed fresh green beans and roasted rosemary/garlic baby redskins. Dessert? Sliced apples, Stilton Bleu, wildflower honey. Happy New Year!
Damn, LB, is that a normal dinner in your house? My woman is gonna be upset, but I'm moving in. LOL. Sounds good, man!
Make sure to pull off the silver skin on the backside!!! rub with mustard then coat with dry rub. Wrap tight with plastic wrap. (I usually do this the night before, try to get at least 6 hrs like O said). If you do them in the oven do 1hour at 250 sealed with tin foil, after 1 hr pour off grease and do 1 hr uncovered, then do 1 more hour adding sauce if using in the last45 minutes. let rest in paper bag for 30 minutes. (Don't know why but this does add to the tenderness). Charcoal grill. Long version. Light 6 to 8 chunks in a chimney starter on one side of grill. place rack of ribs on other side by the grills top vent (pulls smoke across ribs). Try to keep temp between 225 and 250ish. Add soaked wood chips of choice and close lid. you'll have to add more charcoal every 40 to 60 minute and wood chips. They get most of the smokiness in the first hour when the bark forms. This should go in the neighborhood of 4 to 5 hours maybe longer. You should see the meat pull back from the bones and the rack will get limp when you pick it up. Let rest covered before carving. I smoke on a relatively cheap (100.00) charbroil grill that has 4 grill grate so I just leave the grate off over the charcoal to make it easy to add to. Basic basic rub: Brown sugar, onion powder, garlic powder. kosher salt, oregano, Bl pepper Lots of variations for the rub go check out some websites to get ideas. BBQ sauce so many to farking choose from it's ridiculous. Good luck. I like Bessingers mustard base and tomato based sauce for store bought. Baby Rays is pure sugar to me. Stcky fingers has some decent ones too. I usually don't even sauce the ribs. Easy quick sauce that works on ribs and especially chicken wings. Equal parts hoisin sauce, orange marmalade an siracha. Heat on stove/grill stir until thickened like 5 minutes, pour on in the last 5 minutes. Messy as hell but good.
Lazy, that's how its done, nice job! I am very new to smoking, I have used my dad's a couple times but I haven't done it enough to dial in the amount of smoke needed.
I usually don't wood chips after 1 1/2 hrs. It's all in your preference. I forgot to mention to set a pan under the meat to catch the drippings (lot easier clean up) sometime I'll add apple juice to the pan and let that steam up to the meat. Try all kinds of fruit wood too just make sure to soak them for 20 minutes or so. before using. I've been using cherry or apple wood a lot lately. I've got a little smoker box I put the wood in but you can make tin foil packs with a few holes or even throw them directly on the coals.
