[M5Rick]

Home made healthy chicken curry slow cooked in Ninja cooker with rinsed rice and my famed mixed salad

[2one3E90]

El Salvadorian

[M5Rick]

Garden fruits blended to make a delicious smoothie for desert.

[Sedan_Clan]

Originally Posted by upstatedoc

How fat is a ninja allowed to be?

About as fat as Chris Farley was in Beverly Hills Ninja.

[Lady Jane]

Fresh Market Rainbow trout with fried basmati.

Trout soaking meat side down in butter and lemon juice. Basmati with soya sauce awaiting to be fried.
Attachment 2679381

Salt, pepper and lemon thyme skin side down. Basmati frying in butter.

Attachment 2679382


Attachment 2679383

[UncleWede]

^ Meat side down FIRST? I always grill skin down, then it peels off so easily when time to flip it (just long enough to mark it a little.

[Lady Jane]

Originally Posted by UncleWede

^ Meat side down FIRST? I always grill skin down, then it peels off so easily when time to flip it (just long enough to mark it a little.

Just soaking, not cooking. I always cook skin side down and I don't flip.

[JJ 911SC]

More Fish...

Trout toped with Buttered Nut Chive Sauce and an Everything Leftover in the Fridge Fried Rice.

[shoei]

Originally Posted by 2one3E90

El Salvadorian

Oh man. I made some ropa vieja with short ribs the other night. An old Salvadoran grandmothers recipe lol. It's SO good and the damn olives are like crack in this sauce.

[shoei]

.

[Dpc2u]

Originally Posted by shoei

Oh man. I made some ropa vieja with short ribs the other night. An old Salvadoran grandmothers recipe lol. It's SO good and the damn olives are like crack in this sauce.

That looks awesome! Ropa Vieja is one of my absolute favorite dishes.
🙃

[2one3E90]

Liquids

[jmg]

eating bad tonight cause fuck it

[TiMSport]

Some Filipino junk food, eh? They don't even have that chain here in GA. I've always thought that's the weirdest combo with fried chicken and spaghetti. Having said that, I've never tried their food.

[rebekahb]

Originally Posted by shoei

Oh man. I made some ropa vieja with short ribs the other night. An old Salvadoran grandmothers recipe lol. It's SO good and the damn olives are like crack in this sauce.

Ropa Vieja is my favorite! I need that recipe. Please and thank you

[shoei]

Originally Posted by rebekahb

Ropa Vieja is my favorite! I need that recipe. Please and thank you

Lemme type it up and send it to you, lol.

[Dpc2u]

Originally Posted by shoei

Lemme type it up and send it to you, lol.

same here please!

[shoei]

Originally Posted by rebekahb

Ropa Vieja is my favorite! I need that recipe. Please and thank you

Originally Posted by Dpc2u

same here please!

Ropa Vieja Recipe

* 2 pounds beef (I prefer short rib but chuck works as well. Just make sure it's good quality)
* 16oz crushed red tomatoes
* 1 cup of CHICKEN broth (why chicken? It's much more flavorful than beef broth. This is one of the secrets)
* 1/2 cup of white wine (dry)
* 1 cup pimento olives
* 1 onion - chopped thin
* 1 green bell pepper - chopped thin
* 1 red bell pepper - chopped thin
* 6 garlic cloves, chopped / diced / smushed however you like it but the more the merrier)
* 2 teaspoons ground cumin
* 2 teaspoons smoked paprika (or any paprika)
* 1 teaspoon oregano
* Couple of bay leaves (two at most as it will overpower)

1. Season the meat. All sides all edges. I usually rub olive oil on the meat before salt / pepper. In a large pot, on high heat, sear all sides of the meat. You want to do this as it traps all the juices inside the meat. Once all sides / edges are browned, remove from pot. Sometimes, I'll cut the short ribs into sizable blocks of meat.

2. In the SAME POT, toss in onions and bell peppers, stirring occasionally. After 10 mins or so, add all the spices (cumin, paprika, oregano bay leaves and garlic.) Stir for a minute or two then add the white wine and turn up temp to a boil. MAKE SURE YOU SCRAPE ALL THE BROWN WONDERFULNESS FROM THE BOTTOM OF POT!!! It's part of the ropa vieja magic. Basically deglazing the bottom of pot. But seriously, it's a lot of the flavor profile.

3. Stir in the tomatoes and the chicken broth. Turn temp down to a simmer. THREE HOURS. Minimum. Low heat, simmer with lid on. At about the one hour or two hour mark, toss in all the olives and stir it in. Sometimes I toss in baby carrots when there's a bit over an hour left.

4. You'll want to pull the meat out when there's 45-60 mins left to cook. You'll want to take couple forks and just shred the meat and toss it back into the pot. This is usually the time I throw in the olives and carrots. Can also add parsley when all is done but I found it unnecessary.

5. Now it's up to you if you want to serve it with rice or in some nice rolls.

6. Bon appetite, fuckers!! I mean, fellow forum members.

*Also. This shit tastes better each day that passes I dunno why. So don't eat it all first night. Highly recommend a fried egg next day if you eat with rice.

[chassis]

Originally Posted by shoei

Ropa Vieja Recipe

* 2 pounds beef (I prefer short rib but chuck works as well. Just make sure it's good quality)
* 16oz crushed red tomatoes
* 1 cup of CHICKEN broth (why chicken? It's much more flavorful than beef broth. This is one of the secrets)
* 1/2 cup of white wine (dry)
* 1 cup pimento olives
* 1 onion - chopped thin
* 1 green bell pepper - chopped thin
* 1 red bell pepper - chopped thin
* 6 garlic cloves, chopped / diced / smushed however you like it but the more the merrier)
* 2 teaspoons ground cumin
* 2 teaspoons smoked paprika (or any paprika)
* 1 teaspoon oregano
* Couple of bay leaves (two at most as it will overpower)

1. Season the meat. All sides all edges. I usually rub olive oil on the meat before salt / pepper. In a large pot, on high heat, sear all sides of the meat. You want to do this as it traps all the juices inside the meat. Once all sides / edges are browned, remove from pot. Sometimes, I'll cut the short ribs into sizable blocks of meat.

2. In the SAME POT, toss in onions and bell peppers, stirring occasionally. After 10 mins or so, add all the spices (cumin, paprika, oregano bay leaves and garlic.) Stir for a minute or two then add the white wine and turn up temp to a boil. MAKE SURE YOU SCRAPE ALL THE BROWN WONDERFULNESS FROM THE BOTTOM OF POT!!! It's part of the ropa vieja magic. Basically deglazing the bottom of pot. But seriously, it's a lot of the flavor profile.

3. Stir in the tomatoes and the chicken broth. Turn temp down to a simmer. THREE HOURS. Minimum. Low heat, simmer with lid on. At about the one hour or two hour mark, toss in all the olives and stir it in. Sometimes I toss in baby carrots when there's a bit over an hour left.

4. You'll want to pull the meat out when there's 45-60 mins left to cook. You'll want to take couple forks and just shred the meat and toss it back into the pot. This is usually the time I throw in the olives and carrots. Can also add parsley when all is done but I found it unnecessary.

5. Now it's up to you if you want to serve it with rice or in some nice rolls.

6. Bon appetite, fuckers!! I mean, fellow forum members.

*Also. This shit tastes better each day that passes I dunno why. So don't eat it all first night. Highly recommend a fried egg next day if you eat with rice.

Sounds great. Similar to a meat version of ratatouille or shakshuka. The flavors are better over time because the essential oils from the cumin, paprika and oregano continue to release into the mixture. I made shakshuka this morning and it will be better tomorrow!

[2one3E90]

Originally Posted by jmg

eating bad tonight cause fuck it

Ur food looks like its floating

[rebekahb]

Originally Posted by shoei

Ropa Vieja Recipe

* 2 pounds beef (I prefer short rib but chuck works as well. Just make sure it's good quality)
* 16oz crushed red tomatoes
* 1 cup of CHICKEN broth (why chicken? It's much more flavorful than beef broth. This is one of the secrets)
* 1/2 cup of white wine (dry)
* 1 cup pimento olives
* 1 onion - chopped thin
* 1 green bell pepper - chopped thin
* 1 red bell pepper - chopped thin
* 6 garlic cloves, chopped / diced / smushed however you like it but the more the merrier)
* 2 teaspoons ground cumin
* 2 teaspoons smoked paprika (or any paprika)
* 1 teaspoon oregano
* Couple of bay leaves (two at most as it will overpower)

1. Season the meat. All sides all edges. I usually rub olive oil on the meat before salt / pepper. In a large pot, on high heat, sear all sides of the meat. You want to do this as it traps all the juices inside the meat. Once all sides / edges are browned, remove from pot. Sometimes, I'll cut the short ribs into sizable blocks of meat.

2. In the SAME POT, toss in onions and bell peppers, stirring occasionally. After 10 mins or so, add all the spices (cumin, paprika, oregano bay leaves and garlic.) Stir for a minute or two then add the white wine and turn up temp to a boil. MAKE SURE YOU SCRAPE ALL THE BROWN WONDERFULNESS FROM THE BOTTOM OF POT!!! It's part of the ropa vieja magic. Basically deglazing the bottom of pot. But seriously, it's a lot of the flavor profile.

3. Stir in the tomatoes and the chicken broth. Turn temp down to a simmer. THREE HOURS. Minimum. Low heat, simmer with lid on. At about the one hour or two hour mark, toss in all the olives and stir it in. Sometimes I toss in baby carrots when there's a bit over an hour left.

4. You'll want to pull the meat out when there's 45-60 mins left to cook. You'll want to take couple forks and just shred the meat and toss it back into the pot. This is usually the time I throw in the olives and carrots. Can also add parsley when all is done but I found it unnecessary.

5. Now it's up to you if you want to serve it with rice or in some nice rolls.

6. Bon appetite, fuckers!! I mean, fellow forum members.

*Also. This shit tastes better each day that passes I dunno why. So don't eat it all first night. Highly recommend a fried egg next day if you eat with rice.

You rock, thank you so much!! Can't wait to try it!

[jmg]

Originally Posted by 2one3E90

Ur food looks like its floating

It's a google image. I don't take pictures of my food.