Cooking with Sfla80

[DCI]

Sfla, Im really not good with cooking. Can you post up some basic ways to marinate or season chicken? I just bread and bake it now and would like to change it up. It would be greatly appreciated.

Try my chicken one man really easily done

[NACH3]

Sfla, Im really not good with cooking. Can you post up some basic ways to marinate or season chicken? I just bread and bake it now and would like to change it up. It would be greatly appreciated.

I'm with ya buddy - I have to get some new chicken recipes myself... I'm still chickened out but I am craving it again just need to make it differently, as well!

[songdog]

This is a great thread! Now Nach can finally see there is more to chicken than just KFC! He is such a buffet bandit

[NACH3]

This is a great thread! Now Nach can finally see there is more to chicken than just KFC! He is such a buffet bandit

I thought fried was good

[Sfla80]

Sfla, Im really not good with cooking. Can you post up some basic ways to marinate or season chicken? I just bread and bake it now and would like to change it up. It would be greatly appreciated.

BG I will post a couple different ones Sunday or monday. On vaca in Tampa right now.

[bass]

ahhh finally a health and fun thread! love those recopies, i will try them for sure. i will definitely contribute my own recipes later.

[BG]

BG I will post a couple different ones Sunday or monday. On vaca in Tampa right now.

Awesome way

[Sfla80]

Step by Step almond chicken

Here is an oldy but goody.

Some may have seen this already....few years ago posted, but its a great way to c hange your chicken up

[Sfla80]

Ok here is my favorite way to marinate chicken.

My wife hates eating chicken and she loves this style.

Citrus marinade. Keeps chicken very moist after cooking too, even left overs microwaved.

Basic marinate is

Chop thyme
Salt
Pepper.
White wine
Water
Lime juice
3 liquids would do equal parts





Here I have 5# chicken breast.







Add all ingredients and mix. Let sit.

With a good amount of the lime juice, chicken really only needs to marinate for 2 hours. Depending on how much.










After letting sit for awhile the chicken almost starts to "cook" in the acids. Almost or basically starts the process of a chevice. The breasts will start to turn white.

Grilling is probably the best way to cook this.

Tonight I also did shrimp since that is what the wife wanted.














Finished product for her is shrimp and asparagus. For me some chicken, shrimp , and (I know lazy) boxed cous cous....takes 5 mins to cook lol.










Hope you guys enjoy this

Sorry bout the last out of order pic lol

[kelkel]

That's awesome. Was about to request a new recipe for chicken too. I had to look up "cheviche" though......

[Sfla80]

That's awesome. Was about to request a new recipe for chicken too. I had to look up "cheviche" though......

Did it make sense how I referenced it?

And I hope I spelt it right lmao

[Sfla80]

BG requested also.

Try this out guys.

By far my favorite, and I'll get more going.

I took some butchering pics today today. If you guys want a run down on how to break down a
Tenderloin filet .

If you buy it not clean from Costco it will save u a few bucks a pound. And u can utilize every bit

[kelkel]

How many oz's on the liquids?

[Sfla80]

How many oz's on the liquids?

1/2 - 3/4 cup

[DCI]

That chicken looks awsome. Does the lime juice with the sugar in it give it a bitter or sweet taste?? Most def must try this I'm assuming you can use it for any white meat?

[Sfla80]

That chicken looks awsome. Does the lime juice with the sugar in it give it a bitter or sweet taste?? Most def must try this I'm assuming you can use it for any white meat?

I would describe more as an acidic taste.

Definitely any white meat.

[DCI]

I would describe more as an acidic taste.

Definitely any white meat.

Gonna have a bang off it tonight

[Proximal]

Thanks guys, you're going to get me using the kitchen & not just the grill!

[RaginCajun]

Did it make sense how I referenced it? And I hope I spelt it right lmao

Made perfect sense

Did you get that recipe from your coworkers?

[RaginCajun]

Gonna have a bang off it tonight

So, does that mean your choking your chicken?

[Sfla80]

Made perfect sense

Did you get that recipe from your coworkers?

Rc! You have to start posting some of your recipes in here too!

Not coworkers. But it was our recipe for the chicken cesar about 8 years ago lol.

But it's still awesome when done right.

[kelkel]

Gonna have a bang off it tonight

Will you be alerting the wife or surprising her?

[Sfla80]

So I tried to get a video but my cook didn't know what she was doing. So I took pics.

Had to explain. But if you guys go to Costco. Buy filets. It would be a lot cheaper to buy whole until cleaned loin. Would save ton of money this way.

Perfect for a family bbq . And u can use the scraps for a stir fry or even kababos.

Forgot the pic of the whole loin. But I'll get one Thursday. This is a whole filet tenderloin. You get to this point but using fingers. Pulling fat off and away from loin. Not using a knife unless needed.





At this point the knife comes into play. Slice along side of the chain (longer piece) and along the head. (U can keep head attached if wanted)





Now trim head a little off each tip. Saving tips for extra like said above.

The chain has a little piece of meat up top. Slice along fat and pull meat straight out . This piece is good for kababos, tartar, stir fry.





Now to bottom of the tenderloin. Had fat all the way. You want to trim as much as u like. Tenderloin has very little fat content so leaving some adds flavor to the meat. So we trim very little almost paper thing off the bottom. Every tenderloin is different. Size, shape, amount of fat needed to trim. Just like us, bigger, smaller, taller, thicker. Just adjust to what u have.










Now this is the top. Silver skin. U do not want this left on the steak. Very chewy and not edible. The trick here is using ur knife at an angle and pulling tight. Letting your knife slide through. Leaving little to no meat left on skin.

















From here u have a whole clean tenderloin. And ready to cook whole on the grill and slice down. Or portion into individual portions.

Usually 5# loin can grab u about 5 10oz filets.

We utilize everything. So we grab 2oz, 4oz, 8oz, 10oz, and 14oz.

So there are tons of options.

This is hopefully help guys save money if u r ever having party or dinner with friends.

I will post a full video soon I hope. And even a whole piece portioned down for you guys.

I know not a recipe but hopefully someone will find useful.

[Igifuno]

Great post chef. Very nice.

Here's my BBQ pulled pork:

Ingredients
o 1/2 cup apple cider vinegar
o 1/2 cup chicken broth
o 1/4 cup brown sugar
o 1 tsp dry ground mustard
o 1 tbsp Worcestershire sauce
o 1 onion, sliced thick
o 4 cloves garlic, smashed
o 1/4 tsp whole cloves
o 1-2 cups BBQ sauce
o 4 lbs pork butt, loin or shoulder

Directions
1 Lay onions and garlic at bottom of crock pot.
2 Add the rest of the ingredients, quick stir to combine.
3 Lay pork on top. Cover and cook on low 8-12 hours.
4 Remove pork from crock pot. Reserve 1/2 cup of the juice and dump everything else out. Turn crock pot to high.
5 Shred the pork (using two forks is easiest).
6 Return shredded pork to crock pot, add the juice and 1-2 cups BBQ sauce.
7 Stir and cook on high for about half an hour.
8 Serve with fresh Napa slaw

BBQ Sauce: Ingredients
o 1/4 cup whiskey
o 1 cup ketchup
o 1/4 cup Worcestershire sauce
o 1/4 cup LOW sodium soy sauce (I used Kikkoman's)
o 3 garlic cloves, smashed and roughly chopped
o 2 shallots, sliced thick
o ½ cup packed brown sugar
o 1 tsp dry ground mustard

Directions
1 Combine all of the ingredients in a sauce pan and bring to a boil, stirring frequently.
2 Lower heat and simmer for half an hour, stirring occasionally.
3 Remove from heat and let cool. For a smoother sauce, strain. For a slightly chunkier sauce, blend. I kept it as is because I love the garlic and shallots. The sauce tastes even better the next day so prepare this ahead of time if you could

nappa slaw: Ingredients
o 3 cups shredded nappa cabbage
o 3/4 cup thinly sliced red onion
o 1/2 cup thinly shredded carrots (I used a mandolin)
o 3 tsp rice vinegar
o 1 tsp salt
o 1 tsp sugar

Directions
1 Combine all of the ingredients and mix well.
2 Let sit for 15 minutes

Enjoy!

[DCI]

So, does that mean your choking your chicken?

Will you be alerting the wife or surprising her?

Lol have to find a wife first.

@raging lol.

Gonna buy the ingredients tonight for this.

[RaginCajun]

Rc! You have to start posting some of your recipes in here too! Not coworkers. But it was our recipe for the chicken cesar about 8 years ago lol. But it's still awesome when done right.

Will do bud!

[Sfla80]

sorry guys been awhile since a post.

Been eating the same plain stuff recently, for the most part.

Did this last night for dinner.

MOJO marinate, works with pork, chicken, shrimp....

measuements all depends how much u r prepping.

Need to marinade for 24 hrs. for best results.
1cup orange juice
1/2 lime juice
1/2 lemon juice
6-8 Garlic cloves
Jalapenos (all depends on you, or u can add cayenne or any pepper of choice.)
1cup EVOO
Chopped cilantro
chopped oregano

Since I used as a marinade, its simple to make, add all ingredients into blender and mix. Will turn green, so if you want blend everything first then whisk in herbs at end.

I also before juicing my citrus, I zested all of them and held it in a bowl. then added marinade to zest. Just adds another layer of flavor. not needed at all but helps for sure.

[Sfla80]

Finished product and shrimp ready to go.



And this was dinner...Yeah usually always add some steak on Mondays lol.

Couscous always goes good with shrimp

[BG]

Thank you!

[clarky.]

Don't know how i missed this, Great thread sfla great.

[Sfla80]

Don't know how i missed this, Great thread sfla great.

Ty it's going slowly, try8ng to keep somewhat healthy for u guys lol.

I have a wine dinner coming up. Could show how to make some of these items as well.

[Euroholic]

Mate its cold down here this winter.


What soups do you normally make?

[Sfla80]

Mate its cold down here this winter.

What soups do you normally make?

Typically I like ramen or pho.

But can't beat a home made chicken noodle or rice.

Long time ago I did like a chicken soup with quinoa

[Sfla80]

So tried something a little different today.

My version of pho/ramen.

My problem is planning a day ahead...so when doing this recipe something should start the day before. But it will be worth it if u like this.

Choose any meat u want. Usually for.me would be flank but limited time, I grabbed skirt.

Marinated skirt

Ponzu
Soy light
Garlic
Lime juice






Now this time I tried a tradition beef stock. Bought some beef marrow bones. Only 5$. Start by roasting bones in the oven with add3d mirepoix (typical onion,celery, carrot) broil or bake on high heat to carmalized the bones. Once u have good color and fats are coming out. Deglaze the pan with a white wine.











As u r about ready to deglaze and other half of veggie mix to a hot pot with little oil. As those start to cook and come translucent add bones and all to that.












Cook for a few more mins to carmalized. Add beef stock, water and wine.





Turn medium-medium/low heat. Zimmer for 4 hours. (Could always do this in crock pot at this point)

Strain when finished, preferably using cheese cloth while straining to get fats off.

Place back in pot, add choice of meat and Zimmer for depending on meat will be for how long u will need to simmer.

Cook pasta or noodle of choice separately.

(My mistake tonight) add ur veggies to stock just a few mins before serving. I added tonight way too early.

Veggies tonight was

Bokchoy
Onion
Shitake mushrooms
Edaname
Carrot
Scallions

Now serving...

Noodle in dish, and laddle out mixture to noodles.

Two pics here.

Wife have bean sprouts and Scallions and lime.

I have a mixture on onion and jalapeños with a little lime juice and salt.

















Hope this makes sense. But if u have the time and enjoy this type of meal it's worth it.

Might be getting some tonight after this lol.

Hope u guys enjoy

[RaginCajun]

Dude that stock looks amazing!!!

Been quite a while since I've made some!

[Sfla80]

Dude that stock looks amazing!!!

Been quite a while since I've made some!

Same here man...well at least the right way lol.

Last restaurant I worked in...we did a proper demi.

Veal bones and forget the other bones.

But took 3 days to make. Left.on all night.

Once cooled was completely congratulated (damn spelling. I can't spell worth shit) turns out like jello.

[RaginCajun]

Same here man...well at least the right way lol. Last restaurant I worked in...we did a proper demi. Veal bones and forget the other bones. But took 3 days to make. Left.on all night. Once cooled was completely congratulated (damn spelling. I can't spell worth shit) turns out like jello.

I know exactly what you're talking about

I will post some recipes but I usually wing it

Did a Boston butt last weekend

Injected it with creole butter garlic

Made a spice rub, rubbed that thing down like a hot Columbian with tanning oil

Came out like this

[RaginCajun]

Also did some smoked chicken a week ago

Wish I would have had time to brine them but didn't

Rubbed them good with olive oil and some BBQ spice rub

Smoked/grill

[Sfla80]

Omg man you stuff looks better then mine.

Wish my wife liked smoked.

[Igifuno]

Great looking stuff guys. Damn RC with the Cajun cuisine! Very nice.