Quarantine Food Porn

jmaster

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Since I haven't been able to go to In-N-Out in awhile, decided to look up the sauce and emulate the burger at home. Just like the restaurant, I brushed the patties in mustard the way they do when they make it "animal style". Difference is I grilled the burgers outside in a charcoal grill, along with the onions and cheese. Covered to smoke and steam the ingredients.:yum
 
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Decided to eat lean since I've been eating like a total fat ass lately.:joy: So I made myself a sushi/salad bowl. This features crab, avocado, julienned carrots, cucumbers with a base of lettuce topped with green onion, a ponzu sauce, and drizzled with Sriracha mayo!
 

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Decided to eat lean since I've been eating like a total fat ass lately.:joy: So I made myself a sushi/salad bowl. This features crab, avocado, julienned carrots, cucumbers with a base of lettuce topped with green onion, a ponzu sauce, and drizzled with Sriracha mayo!

You have inspired me!

Sushi/Buddha bowl for nighttime nommage.

We're jumping Asian Countries of Origin, if you haven't tried it already Gochujang. Spicy, sweetish, condiment of the heavens!

For a drizzle I thin it down with a lil sesame oil, rice wine vinegar and honey/maple syrup. Soo tasty.
 

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OMG that sauce looks so good!:yum One of my favorite spices in my cabinet actually happens to be Gochugaru! My girl and I love Korean cuisine in particular actually. It's surprisingly easy to make awesome Asian food with the right seasoning/condiments.
 
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Last burger, I promise!:p I had an extra set of buns left, but again, trying to eat leaner lately. So I made an Italian style Portobello mushroom burger. I made the tomato sauce from scratch, fired up the coal grill, grilled the large mushroom heads, then flipped them over and poured the tomato sauce into the mushroom, melted a piece of mozzarella cheese with red onions on top, closed the grill, and smoked them for awhile longer. Yum! Portobello mushrooms have a surprisingly meaty taste and worked quite well as a burger!
 

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Last night we did a classic Mexican recipe. Annato Grilled Chicken with rice cooked in chicken broth. The chicken is marinated in Achiote paste (a red pepper paste regional to Mexico), orange juice, lime juice, garlic, apple cider vinegar, cloves and thyme. Fired up the coal grill and smoked two large chicken breasts for 40 minutes while basting and flipping every 10 mins to give it that nice beautiful red color. Shaped it like a heart cuz I love my girl. :heart::blush:
 

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Left overs! Took last night's Annato Chicken, drenched it in the rest of the marinade, pan fried it, and made street tacos! They are topped with a roasted poblano, jalapeño and tomato salsa verde (homemade), minced red onion, chopped cilantro, and marinated carrot slices as a chaser.:heart_eyes:
 

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Ok so since I was such a butt earlier I found this. It's an older pic but these are some chimichangas my fella made for us awhile back.

Didn't have a recent food pic, so I hope this works. IMG_20170817_190328691~2.jpg
Shredded beef with green chile and papas. Avocado, lettuce and tomato garnish.
 

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Ok so since I was such a butt earlier I found this. It's an older pic but these are some chimichangas my fella made for us awhile back.

Didn't have a recent food pic, so I hope this works. View attachment 19609201 Shredded beef with green chile and papas. Avocado, lettuce and tomato garnish.

A man who cooks for his lady is a keeper.;)

Guac looks super bright and yum btw! Looks like he hand mashed it which is always the best way to make it.
 
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A man who cooks for his lady is a keeper.;)

He always cooks, he enjoys it. Me? Not so much lol :joy:

I do love helping in the garden though.. we just smashed some sandwiches with freshly picked cucumber and parsley. I didn't think to take pics cuz I had hunger in my heart, so I immediately shoved it in my face and it was gone in about a minute flat.
 
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He always cooks, he enjoys it. Me? Not so much lol :joy:

I do love helping in the garden though.. we just smashed some sandwiches with freshly picked cucumber and parsley. I didn't think to take pics cuz I had hunger in my heart, so I immediately shoved it in my face and it was gone in about a minute flat.

Oh geez, you might as well call me a "Black Thumb". Everything I try to grow dies. WISH I could grow my own fresh herbs.

That's the problem with home cooking by the way. You are so eager to destroy what you've made, and you don't want it to get cold/stale, that it's hard to have the patience to position it for a photo.:joy:
 
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Not technically "Quarantine" Edition. Made before. But I whip up a mean Filet Mignon. It's the BEST drenching it in the olive oil/butter combo with fresh Thyme in a cast iron skillet. I do to the "Reverse Pan Sear" method that they can't do in restaurants because it is too time consuming. Essentially, you prep the meat in the oven at around 250 degrees for around 20 mins to get the center perfectly pink, THEN you sear it for 45 seconds on high heat when the oil starts smoking to make a crust you can knock on like a door. Mmmm mmm mmm.

In the case of this photo, broiled some Lobster tails with garlic butter in the oven. Made it for Valentine's Dinner for my girl. :)
 

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