All Thangs Pussum and Chad Thread

[GordonC]

Building directly across the street.

How long does it take you to hide all the web cam models when you hear sirens? Do you have "siren drills"?

 

[Behr]

Hey, yall stop with all the non recipe talk in this thread before souce gets mad as...oh wait. Lol.

 

[Souce]

Southern Green Beans

Ingredients
3-4 pieces thick cut bacon (cut into ¼” pieces)
1 medium yellow onion (chopped)
1 medium cloves garlic (minced)
2 cups water (plus more if needed)
2 teaspoons Better Than Bouillon Roasted Chicken Base
½ teaspoon fine sea salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
¼ teaspoon ground paprika
¼ teaspoon granulated sugar
Pinch red pepper flakes (optional)
1 ½ pounds fresh green beans (washed, broken & strings removed)
1 Tablespoon butter (optional, but recommended)

Instructions
Heat a Dutch oven (or other large heavy-bottomed lidded skillet or pot) on medium heat. Add the bacon pieces and sauté until golden. Remove the bacon from the pot, leaving the grease behind, and drain the pieces on a paper towel lined plate.

Add the onion and sauté until softening and turning translucent (about 3 to 5 minutes). Add the garlic and sauté until aromatic (about 30 seconds to 1 minute). Remove from heat.
Remove the onions and garlic from the pot and drain the excess grease.
Return the pot to the stove and turn the heat to medium-low. Add the water and deglaze the pot, using the end of a spatula to scrape up any brown bits from the bottom. Add the better than bouillon, salt, pepper, sugar, and red pepper flakes (if using). Stir to combine. Add the sauteed onion and garlic back to the pot and stir.

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Add more water if needed - the beans do not need to be submerged, but they should be about 90% covered by water.

Put the lid on the pot and turn the temperature down. It should be just high enough that it simmers with the lid on. Move the green beans around occasionally with tongs to ensure that the green beans on the top make their way to the bottom to season and cook. Cook for 1 to 2 hours, or until the green beans have reached your desired level of tenderness.
Drain the green beans. Toss with the bacon and butter (if using). Taste and add additional salt and pepper to your preference. Serve hot. Even better the next day.

 

[hmanvolfan]

Southern Green Beans

Ingredients
3-4 pieces thick cut bacon (cut into ¼” pieces)
1 medium yellow onion (chopped)
1 medium cloves garlic (minced)
2 cups water (plus more if needed)
2 teaspoons Better Than Bouillon Roasted Chicken Base
½ teaspoon fine sea salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
¼ teaspoon ground paprika
¼ teaspoon granulated sugar
Pinch red pepper flakes (optional)
1 ½ pounds fresh green beans (washed, broken & strings removed)
1 Tablespoon butter (optional, but recommended)

Instructions
Heat a Dutch oven (or other large heavy-bottomed lidded skillet or pot) on medium heat. Add the bacon pieces and sauté until golden. Remove the bacon from the pot, leaving the grease behind, and drain the pieces on a paper towel lined plate.

Add the onion and sauté until softening and turning translucent (about 3 to 5 minutes). Add the garlic and sauté until aromatic (about 30 seconds to 1 minute). Remove from heat.
Remove the onions and garlic from the pot and drain the excess grease.
Return the pot to the stove and turn the heat to medium-low. Add the water and deglaze the pot, using the end of a spatula to scrape up any brown bits from the bottom. Add the better than bouillon, salt, pepper, sugar, and red pepper flakes (if using). Stir to combine. Add the sauteed onion and garlic back to the pot and stir.

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Add more water if needed - the beans do not need to be submerged, but they should be about 90% covered by water.

Put the lid on the pot and turn the temperature down. It should be just high enough that it simmers with the lid on. Move the green beans around occasionally with tongs to ensure that the green beans on the top make their way to the bottom to season and cook. Cook for 1 to 2 hours, or until the green beans have reached your desired level of tenderness.
Drain the green beans. Toss with the bacon and butter (if using). Taste and add additional salt and pepper to your preference. Serve hot. Even better the next day.

Or…

 

[Behr]

Excellent recipe for green beans.

 

[hmanvolfan]

Excellent recipe for green beans.

Thanks

 

[Behr]

Thanks

I've always wanted a good recipe for green beans. It ain't easy finding a good one. They're hard to cook.

 

[Behr]

 

[VolNExile]

Southern Green Beans

Ingredients
3-4 pieces thick cut bacon (cut into ¼” pieces)
1 medium yellow onion (chopped)
1 medium cloves garlic (minced)
2 cups water (plus more if needed)
2 teaspoons Better Than Bouillon Roasted Chicken Base
½ teaspoon fine sea salt (or to taste)
¼ teaspoon ground black pepper (or to taste)
¼ teaspoon ground paprika
¼ teaspoon granulated sugar
Pinch red pepper flakes (optional)
1 ½ pounds fresh green beans (washed, broken & strings removed)
1 Tablespoon butter (optional, but recommended)

Instructions
Heat a Dutch oven (or other large heavy-bottomed lidded skillet or pot) on medium heat. Add the bacon pieces and sauté until golden. Remove the bacon from the pot, leaving the grease behind, and drain the pieces on a paper towel lined plate.

Add the onion and sauté until softening and turning translucent (about 3 to 5 minutes). Add the garlic and sauté until aromatic (about 30 seconds to 1 minute). Remove from heat.
Remove the onions and garlic from the pot and drain the excess grease.
Return the pot to the stove and turn the heat to medium-low. Add the water and deglaze the pot, using the end of a spatula to scrape up any brown bits from the bottom. Add the better than bouillon, salt, pepper, sugar, and red pepper flakes (if using). Stir to combine. Add the sauteed onion and garlic back to the pot and stir.

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Add more water if needed - the beans do not need to be submerged, but they should be about 90% covered by water.

Put the lid on the pot and turn the temperature down. It should be just high enough that it simmers with the lid on. Move the green beans around occasionally with tongs to ensure that the green beans on the top make their way to the bottom to season and cook. Cook for 1 to 2 hours, or until the green beans have reached your desired level of tenderness.
Drain the green beans. Toss with the bacon and butter (if using). Taste and add additional salt and pepper to your preference. Serve hot. Even better the next day.

Every recipe for southern cooking (and soul food) pretty much starts out with “melt a quarter cup of bacon grease in a cast iron skillet.”

My aunt was once making fudge and didn’t have any butter (or margarine, more likely.) She used fudge bacon grease instead, and supposedly it was great. Before my time, so to me, it’s just a family legend.

Edit - my four hours of sleep are showing. Is showing. Hmm.

 

[82_VOL_83]

Every recipe for southern cooking (and soul food) pretty much starts out with “melt a quarter cup of bacon grease in a cast iron skillet.”

My aunt was once making fudge and didn’t have any butter (or margarine, more likely.) She used fudge instead, and supposedly it was great. Before my time, so to me, it’s just a family legend.

One always should use fudge when making fudge. It's just the southern way.

 

[VolNExile]

One always should use fudge when making fudge. It's just the southern way.

Herp derp

Corrected

 

[82_VOL_83]

sure bout that?

 

[VolNExile]

sure bout that?

Well, now it is! You pounce pretty quickly, youngster!

 

[82_VOL_83]

Well, now it is! You pounce pretty quickly, youngster!

I'm bored at work. One of those Mondays.

I expect in about 45 mins poop will hit the fan. Always does about 2:00.

 

[Behr]

I'm bored at work. One of those Mondays.

I expect in about 45 mins poop will hit the fan. Always does about 2:00.

It's 2:23.

 

[Souce]

Salsa Verde Chicken Enchiladas

Ingredients

For the chicken:
1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
For the tomatillo salsa:
1 1/2 lbs tomatillos, husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
For the enchiladas:
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro for garnish

Instructions

Poach chicken thighs:
Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water.

Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken.)

Remove chicken thighs to a separate bowl and let cool enough to touch.

Cook the tomatillos:
While the chicken is cooking, put the tomatillos and serrano chili peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.

Make the salsa verde:
Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt.

Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary.

You should have about 3 cups of salsa.

Shred chicken, toss with salsa verde:
Remove the cooked chicken from the bones (if using bone-in thighs).

Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

Soften the tortillas:
Heat a tablespoon of oil in a frying pan on medium-high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Use a metal spatula to flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again.

You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas.

When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed and continue to heat through and soften all the tortillas.

Roll up tortillas with chicken:
Preheat the oven to 250°F. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all the tortillas.

Cover with foil and warm in oven:
Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

Heat salsa and smother the rolled tortillas with it:
Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the salsa.

Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan.

Add sour cream and garnishes:
Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.

Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas.

Serve immediately.

 

[82_VOL_83]

It's 2:23.

In real time. In this screwed up time zone I am in it's 1:45. Drinking the afternoon cup of coffee to prepare.

 

[Behr]

Salsa Verde Chicken Enchiladas

Ingredients

For the chicken:
1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
For the tomatillo salsa:
1 1/2 lbs tomatillos, husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
For the enchiladas:
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro for garnish

Instructions

Poach chicken thighs:
Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water.

Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken.)

Remove chicken thighs to a separate bowl and let cool enough to touch.

Cook the tomatillos:
While the chicken is cooking, put the tomatillos and serrano chili peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.

Make the salsa verde:
Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt.

Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary.

You should have about 3 cups of salsa.

Shred chicken, toss with salsa verde:
Remove the cooked chicken from the bones (if using bone-in thighs).

Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

Soften the tortillas:
Heat a tablespoon of oil in a frying pan on medium-high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Use a metal spatula to flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again.

You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas.

When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed and continue to heat through and soften all the tortillas.

Roll up tortillas with chicken:
Preheat the oven to 250°F. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all the tortillas.

Cover with foil and warm in oven:
Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

Heat salsa and smother the rolled tortillas with it:
Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the salsa.

Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan.

Add sour cream and garnishes:
Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.

Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas.

Serve immediately.

Tl:dr

 

[rocytop2624]

I will stick with green beans for now.

 

[Souce]

Creamy Baked Mac and Cheese

Ingredients

1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
2 cups cheddar cheese, shredded
1 cup Colby cheese, shredded
1 cup Muenster cheese, shredded
1 1/2 cups Gruyere cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. paprika

Instructions

Preheat oven to 325 degrees and grease a 3 quart baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheese is bubbly and lightly golden brown.

Promptly throw entire batch in the trash and cook something else worth eating.

 

[Behr]

I will stick with green beans for now.

He ultra mad.

 

[the_todd]

Or…
View attachment 467701

These are pretty damn good

 

[Behr]

Lulz.

 

[VolNotInNorthCack]

Salsa Verde Chicken Enchiladas

Ingredients

For the chicken:
1 1/3 pounds skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves garlic, halved
1/4 medium onion
2 teaspoons sea salt
For the tomatillo salsa:
1 1/2 lbs tomatillos, husks removed, rinsed
2 serrano chili peppers, top cut off to expose interior and to remove stems
2 cloves garlic
1/2 cup chopped white or yellow onion
1/2 cup chopped cilantro, stems included
1 tablespoon fresh lime juice
1 teaspoon sea salt
For the enchiladas:
1 tablespoon extra virgin olive oil, corn oil, or peanut oil
12 corn tortillas (use sturdy yellow corn tortillas)
1/4 cup sour cream
1/2 cup crumbled Mexican cotija or queso fresco cheese
1/3 cup chopped red onion for garnish
1/2 cup chopped fresh cilantro for garnish

Instructions

Poach chicken thighs:
Put chicken thighs in a medium-sized saucepan and just cover with water. Add the halved garlic, 1/4 of an onion, and 2 teaspoons of salt to the water.

Bring to a simmer, reduce the heat to very low to maintain the heat at just below a simmer, and cook, covered, for 10 to 15 minutes, or until the chicken is just barely cooked through. (Here are the step-by-step instructions for how to poach chicken.)

Remove chicken thighs to a separate bowl and let cool enough to touch.

Cook the tomatillos:
While the chicken is cooking, put the tomatillos and serrano chili peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat.

Make the salsa verde:
Use a slotted spoon to transfer tomatillos and serrano chilis to a blender. Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt.

Purée until blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chili pepper (it doesn't have to be cooked). Add more salt to taste if necessary.

You should have about 3 cups of salsa.

Shred chicken, toss with salsa verde:
Remove the cooked chicken from the bones (if using bone-in thighs).

Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

Soften the tortillas:
Heat a tablespoon of oil in a frying pan on medium-high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Use a metal spatula to flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again.

You can keep going, stacking corn tortillas on top of the tortillas that appear to have excess oil. This way the new tortillas absorb some of the excess fat from the other tortillas.

When the tortillas are heated through, remove them to a plate lined with paper towel. Add a more oil to the pan as needed and continue to heat through and soften all the tortillas.

Roll up tortillas with chicken:
Preheat the oven to 250°F. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all the tortillas.

Cover with foil and warm in oven:
Cover the rolled tortillas with foil and keep warm in a 250°F for 10 minutes.

Heat salsa and smother the rolled tortillas with it:
Place the remaining tomatillo salsa in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the salsa.

Let some of the sauce go between the rolled up tortillas so that it gets to the bottom of the pan.

Add sour cream and garnishes:
Top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.

Thin the sour cream with a tablespoon of water and drizzle all over the top of the enchiladas.

Serve immediately.

The theefing knows no bounds....

Salsa Verde Chicken Enchiladas

 

[Behr]