hillstrubl
Founding Member
Thank you, I LOVE Polish food. Growing up my best friend's parents were from Poland, I ate a LOT of it at his house.
What's For Dinner Tonight?
- Thread starter javelinadave
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Surveyor
Well-known member
Yep, Kielbasa smoked by the local butcher my dad knew since his childhood, pierogi, kapusta, beet borsht, white borsht, haluski. kiszka and studzienina and homemade horseradish.
Polish food was about the only thing I liked about living in Greenpoint in Brooklyn. When you'd go into the shops they just assume you're Polish and speak to you in Polish.
Home made Instant hummus (substituted the tahini with peanut butter) and fresh made laffa bread.
4RF RDS
Well-known member
Use egg yokes only no whites, and add semolina fine corn meal to the flour as well about 1/8th of the flour qty. Imalso use tipo flour 00 but regular flour will work as well. This was hand rolled and it turned out just great. Good luck
Tell me more about this bread. I made some flat bread last night that turned out to be like naan. It shouldn't have been like naan, but it worked out. The recipe I used only called for 1 cup flour, 1 cup yogurt, and 2 teaspoons of baking powder.
Six ingredients
4 cups Flour
1.5 cups Water
1 Pack Yeast
1 TBSSugar
2 TBS Olive oil
1.5 TSP Salt
Mix the water, sugar and yeast and let sit till the yeast starts to bubble. About 10 minutes. Then blend in the rest of the ingredients and mix well (I use a KitchenAid with a dough hook) and let rise for an hour covered
Divide 8 ways and roll into balls. Let sit covered for 10-20 min till they double in size
Roll out as thin as possible on a floured surface and cook on med/high on a lightly greased griddle, bbq or in a 550 degree oven. A wood burning oven or a Traeger grill would be the bomb!
My buddy calls them Iraqi tortillas. Their origin is from the Iraqi Jews (Sephardic). I like them better than pita for falafel or shawarma.
https://en.wikipedia.org/wiki/Laffa
mgreenspan
Founding Member
Aight. Chuck tender roast. Slow and low and in the oven. Mostly like prime rib. Mostly. Able to be cut with a butter knife after slicing and very tender. Great use of a cheap cut that doesn’t involve making it dry and grey with potatoes and carrots.
Tonight was grilled pork chops and ham fried rice. It was the inaugural meal cooked on a grill that I made from 16" wheels and steel that I had laying around. Total cost was $9 for 2 cans of high temp Krylon.
hillstrubl
Founding Member
Mozzarella stuffed meatballs
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*1 lb ground meat (used turkey this time)
*1 large onion, chopped (I used yellow)
*2 garlic cloves, chopped
*Olive oil
*Small bunch of parsley (chopped finely)
*half cup of breadcrumbs
*2 eggs
*Mozzarella cheese (press into marble sized balls or cut into 1/4" chunk cubes from a block)
*Large pinch of each/most of these:
Rosemary, thyme, basil, oregano, sage, turmeric (I'm putting turmeric in anything savory lately), red pepper flakes, salt/pepper - use mortar and pestle or spice grinder to get them down to a powder
_____
Sautée chopped onions and garlic in olive oil with a pinch of kosher salt in a small pan until they just start to show browning, mixing constantly, take off heat at that point.
_____
Add meat to a large mixing bowl and toss in the bread crumbs, eggs, spices, parsley and the contents of that pan, mix with wooden spoon until evenly distributed, add a glug of olive oil if it's too "solid".
___
Roll meatballs with your hand, press a notch with your thumb and push the cheese into that notch, add a bit more meat to "plug" it and reroll into a ball.
___
Cook at 350°F (turkey) or 375°F (meat with more fat, beef/lamb) for ~20 min or until browning and crispy on the outside.
____
Send Danny $200 and enjoy!
-
*1 lb ground meat (used turkey this time)
*1 large onion, chopped (I used yellow)
*2 garlic cloves, chopped
*Olive oil
*Small bunch of parsley (chopped finely)
*half cup of breadcrumbs
*2 eggs
*Mozzarella cheese (press into marble sized balls or cut into 1/4" chunk cubes from a block)
*Large pinch of each/most of these:
Rosemary, thyme, basil, oregano, sage, turmeric (I'm putting turmeric in anything savory lately), red pepper flakes, salt/pepper - use mortar and pestle or spice grinder to get them down to a powder
_____
Sautée chopped onions and garlic in olive oil with a pinch of kosher salt in a small pan until they just start to show browning, mixing constantly, take off heat at that point.
_____
Add meat to a large mixing bowl and toss in the bread crumbs, eggs, spices, parsley and the contents of that pan, mix with wooden spoon until evenly distributed, add a glug of olive oil if it's too "solid".
___
Roll meatballs with your hand, press a notch with your thumb and push the cheese into that notch, add a bit more meat to "plug" it and reroll into a ball.
___
Cook at 350°F (turkey) or 375°F (meat with more fat, beef/lamb) for ~20 min or until browning and crispy on the outside.
____
Send Danny $200 and enjoy!
OK @El Pinchi, I cook Mexican and Tex-Mex food all the time but this is one thing I haven't been able to figure out yet: what is the proper cut of meat for taco truck style carne asada? I don't want the nasty fajita meat bullshit that they call carne asada at Chipotle, I want the thin, slightly crispy meat that looks like this when cooked:
What kind of meat is this?
And what's the proper marinade/seasoning for taco truck asada?
What kind of meat is this?
And what's the proper marinade/seasoning for taco truck asada?
mgreenspan
Founding Member
May the fourth was with you. May the fifth be with tacos.
Looks
Cool. I have an old semi rim ring I keep in the sankey camping trailer. Need to make an expanded metal grill like that for it.
I think the taco stands here just buy whatever is on manager's special or expired and then cook the shit out of it. And its delicious.
El Pinchi
Well-known member
Hey Chris, there are so many different cuts of meat that are used and recipes for carne asada that there is no one specific combo. It all depends on what you like. I don't know what taco trucks use but I suspect if they are on the higher end, they use skirt steak (which is what I like). In Mexico, the taco stands tend to use cheaper cuts sliced very thinly (solomillo=sirloin) whatever the meat market has. You can use anything from rib-eye to top sirloin depends on how much you want to spend and how tasty you want it. I don't know what is in that picture (looks like carnitas to me) but I suspect its a thin sirloin that has been cooked on a griddle which gives it the crispy texture you are referring to.
As for the marinade...every recipe is different. Simple typical ones are just salt, lime juice, juice from oranges more is better (oj if you don't have fresh oranges), and some people like to pour beer over the meat when its on the grill (I don't), sliced onion, fresh chopped cilantro. Lay all the meat flat and spread out on a flat surface (I use foil on my counter, salt the meat, squeeze the limes and oranges onto the meat (you can slice the oranges and limes thinly and add them on top the meat), spread some of the onion and cilantro then flip the meat and do it again. Place the meat with all its juices into a big glass bowl or baking dish, cover with Saran Wrap or foil and marinade over night.
Other types of marinades:
In other parts of Mexico they use fresh roasted garlic, sliced or chopped onions, touch of soy sauce, oregano, lime juice, orange juice, (no salt if using soy sauce), fresh cilantro chopped, mix all the ingredients in a bowl then add to the meat (following the method above) and marinade overnight covered.
Cooking: over mesquite or charcoal is the best but gas is fine. Only flip the meat once...when it turns that nice reddish, crispy color with slight hints of charring.
Remember everyone is going to have their own family recipe and technique so hopefully you will either like one of these or modify it to you liking.
P.S. I did grow up in Mexico so carne asada I find here in restaurants have been modified from traditional home cooking.
Enjoy!
That's awesome. I think I'm going to see if the butcher can slice me some sirloin to about 1/4" - 3/8" thick. I think that would be about perfect.
I need to watch some videos to figure out the post-grilling chopping technique. I seem to remember taco trucks using a huge machete-like knife and a thick chopping board to cut it into small pieces.
I need to watch some videos to figure out the post-grilling chopping technique. I seem to remember taco trucks using a huge machete-like knife and a thick chopping board to cut it into small pieces.
El Pinchi
Well-known member
Maybe 1/2” might be better bc it will shrink a bit and if it’s too thin I’ll be too dry. Yeah, they use a big cutting board (tree trunk) and a cleaver type knife in taco stands because it’s faster to chopped it than slice. At home we just slice with a very sharp big knife. Lay 2 pieces together, slice about 1/2” apart but keep them together, then cut in the opposite direction. It’s up to you how big you like the pieces. The taquerias cut them tiny because they use small tortillas and they give you less meat that way. Cabrones! My kids like bigger pieces of carne. Hope it turns out delish for you!