Decided to try a different spin on cottage pie, using sliced potatoes on top instead of mashed potatoes, mainly because I could never get a good crust on my mashed potatoes. Turned out pretty well. The sliced potatoes roast up better and lets more of the gravy through to glaze over the top.
From Kevin. Sounded interesting until I saw there was cheese in this. Kimchi and cheese is kind of a fucked up combination. I used corn tortillas since that's all I have for tortillas. They didn't hold up well in the Foreman, as they were perhaps too full. Overall, the cheese wasn't really noticeable, but the kimchi was good because fried kimchi is delicious. I stand by my position that cheese has no place in Korean food except for Korean pizza which is messed up as it is. Meh.
I was cleaning out some backlogged links and found a recipe for a corned beef cooked in Guinness so I wanted to try it. Via the glory of related content aggregators, I had a couple St. Patrick's Day-related recipes lined up. I corned beef recipe was from Jaden and it pretty straight forward. The cabbage is reserved and browned in a pan with the carrots and potatoes, which I skipped, and then cooked tender in a couple cups of the broth. I normally put my cabbage in with the beef and it gets super soggy, which I kind of like, but this method leaves the cabbage firm which was also good. I also made some colcannon (from Elise) with a mix of red and Yukon potatoes and wilted red Swiss chard. I left out the creme, only used a little milk and light salt and pepper. Pretty bland, but I wanted to keep it very plain.
I used some more of the corned beef liquid to make some gravy which is pretty good on the potatoes.
Forgot to take pictures. Had a cut of chuck roast I wanted to use. I can't remember the last time I had bulgogi. I don't remember how my mom made it, but in restaurants it's usually done on a grill or maybe on the those copper stoves in-table. My friends had told me his friends make do sometimes using a George Foreman so I wanted to try it. 2:1 soy sauce and sugar, lots of garlic, crushed or minced onion, sesame oil, Asian pear, and honey. I didn't add the pear or honey and I think it would have been better with it. The Foreman works fine, if a bit small.
Made a more real beef stroganoff. No can, no seasoning packet. Sauteed things in butter, made a roux, a little beef broth, a lot of sour cream, served over fried potatoes with some tabasco sauce. Awesome.
I used a cornmeal crust which was pretty good:
From Elise. Finally got around to trying this since I had some Guinness Extra stouts on hand. Used Boss Monster (zin blend) for the wine. Forgot to salt the beef before cooking so it came out a little bland. First bowls were too watery, I think, so I spent some time a few days later reducing the stock. Smelled good. Leftovers in the freezer.
Sourced from Kevin. It's kind of like chili, but thicker and done finely enough that it's like a sauce of sorts. Unlike chili, it's sweeter, more savory and should have a more complex heat. I didn't have good peppers to use, so I ended up just using chopped jalapenos and cayenne, but roasted chiles would be really good here. I should really get some chipotle chiles.
I actually came across this lurking some imageboards, as someone else was trying to recover the name of a dish from his youth. It's also apparently the origin of Runzas, which, I suppose, are the origin of Ronzas. ...
I used some dough for pizza I had previously frozen. I think it actually came out easier to work with. Browned ground beef, sauteed cabbage, onions, and carrots, salt and pepper. The parcels are sealed as a pyramid, baked seams down at 350 for some time...25 minutes or so. Came out pretty awesome.
My roast beef turned out more like pot roast. And the coffee gravy wasn't that great but I kind of added a lot of flour to it.
Comfort food sourced from Elise. It's basically a thick chili under a cornbread crust. I made the cornbread from scratch though I didn't make enough to get good coverage and still rise well. All in all, pretty good, though it's really nothing like a real tamale.
Sourced from Elise. Chuck roast makes awesome meals when simmered down. Reminiscent of carbonnade, it goes the route of tomato paste and paprika. I think it could have used more paprika. The dumplings turned out nicely fluffy. Good cold weather food. It was goulash-ious.
Came across the idea a long time ago and just now got around to it. Essentially tacos stuffed into a pasta shell instead of a tortilla. Quick and pretty darn good.
Crazy casserole from Elise. Based on ground beef and tomato, mixed with egg noodles, cheese, mushrooms, and olives. The comments said the olives provide a necessary flavor, but I didn't really like the way they baked. It might have been different if I had taken the time to slice the olives so they incorporated into the sauce, but meh. It also gave me a lot of gas.
This is one of those Korean sides I get a craving for every now and then. Banchan is probably the best thing about Korean cooking. Anyway, I made a combo gamja jo rim. About 8:1 for water:soy sauce and more sugar (a couple tablespoons) than I would have figured.
Sourced from multiple places. The main thing I was looking for in recipes was the absence of ketchup. Because I hate ketchup. I wanted to use tomato paste/sauce and my own seasoning. Ketchup is not pre-seasoned tomato sauce. The consistency and taste is completely different.
Anyhow, I did some stuff and used garlic and onions, Worcestershire, brown sugar, salt, pepper, paprika, cayenne, and I think that's it.
One place suggested topping with sour cream, which I felt didn't really make that big of a difference in satisfaction, and I added jalapenos to go with the sour cream, naturally.They were awesome.
Sourced from Elise. I used Ommegang Abbey Ale. Turned out decently enough, I think. It's a strongly flavored beef and onion stew. I had it with sourdough rolls, but it should go well with rice, potatoes, etc. It reminded me of beef stroganoff but heartier with a more complex and less salty flavor.
I haven't had any meatloaf in awhile. Mixing it up a bit, I added minced zucchini in with the mushrooms and onion. Good but a little dry because I forgot to take it out of the oven.
I've also decided that having frozen meatballs ready to cook is a good thing to have on hand.
