Essential I Be Cooking!: Post a Pic of What You're Cooking Thread

Ezekiel 25:17

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Easiest is to throw oil, scotch bonnets or any hot pepper , lime, garlic, ginger, green onion, vinegar, brown sugar and S&P in a blender.


To make it more authentic you need pimento seeds but those are tough to find.


I should've went this route, will definitely keep it in mind for the week after. Called myself making this slow cooker jerk tacos receipt out of a book, came out bland:martin:

How do you know how much you use of each ingredient? Or I might find a Jerk seasoning blend:ehh:




4 parts chili power
2 parts cumin, paprika, garlic powder, onion powder
1 part salt, cayenne, sugar

Use that mix w oil and lime juice. Marinade the meat and veggies for a couple hours and grill em up.

Made this a few weeks ago. Came out pretty damn good besides the cayenne smoking the house and folks coughing. Will do it again, but either crockpot or pan sear then add the cayenne afterwards.
 
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Ezra

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I should've went this route, will definitely keep it in mind for the week after. Called myself making this slow cooker jerk tacos receipt out of a book, came out bland:martin:

How do you know how much you use of each ingredient? Or I might find a Jerk seasoning blend:ehh:






Made this a few weeks ago. Came out pretty damn good besides the cayenne smoking the house and folks coughing. Will do it again, but either crockpot or pan sear then add the cayenne afterwards.
Yeah man.. you gotta grill fajitas. That shyt will smoke you out quick.

Most of cooking is trail and error. I usually just follow recipes and taste as I go. Sometimes they come out bad and you can tell what needs fixing. Other times it’s just trash

these days i usually go find recipes on YouTube and you can see what they use and the technique too
 

Ezra

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Roasted a chicken, beets and broccoli. Also sautéed the beet greens.

C2-DC1-C07-5-CAC-4215-A3-BB-74-AD6-BF7-F4-F2.jpg


4-B9-F03-F6-F2-C2-4-CAB-A31-A-2-D229-E787500.jpg
 

Ezra

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This looks good, Is that gravy on the chicken? American gravy is different to what I'm used to. How is it made?
Yeah it's gravy. Start off w a roux of equal parts butter and flour. But I just used the rendered chicken fat instead of butter. Then add chicken stock. Here I just used the pan drippings and skimmed off the fat, to leave the stock. Season it. Traditionally it's thyme, sage, rosemary, salt and pepper. I also hit it w a dash of soy sauce. Then just simmer until it gets to the thickness you want it.
 
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