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Things We're Cooking

night

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roughly this...
3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water
Nice, I’m going to give it a try sometime in the next few weeks.
 

romeo212000

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  • extra-virgin olive oil
  • 2 shallots, finely diced (because shallots are better than all the other onions)
  • 2-4 garlic cloves, minced Depending on how much you like garlic
  • 1 pound fresh pork or beef chorizo (I use pork)
  • 1 (14.5-ounce) can chopped fire-roasted tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 8 large eggs
  • 1/2 cup cilantro, roughly chopped
  • Toasted bread, for serving
  • Feta crumbles
Preheat oven to 400

Sauté the shallots and garlic and remove

Brown the chorizo and then add shallots and garlic back to the pan. Add the tomatoes, paprika, and season with salt to taste. Cook until warmed through. At this point you can either crack your eggs directly into the skillet and pop the whole skillet into the oven, or you can spoon the mixture into individual ramekins. Your choice. Either way crack an egg into the tops and add some feta and cook in the oven for around 10 minutes so the whites are set but the yolks are runny.
 

Cobrabit

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Baby backs and a small 3 lb brisket went on my smoker an hour ago. Plan to put some chicken breasts on a little later. First brisket I've tried, so we'll see how it comes out in a few hours.
 

Wunder.Noid

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