Pedro's food

[skyrider]

45 minutes ago, Catteeclan said:

 

Sod the food, who's the pretty girl.

 

be better if she smiled a bit

[boboneleg]

Penne a la cream cheese sauce with lardons, mushroons and rocket.

 

[Pedro]

I have cooke dsomething so delicious tonight! Man so delicious! Even took pictures of the making like on a cooking show, but decided not post in order to allow you to enjoy your weird northern cookings!

My belly is happy!

[Pedro]

Going to post it later, but now am half drunk! Hopefully not with covid since I ‘ve been feeling tired today, tomorrow is little brother’s birthday and I’m riding home for it!

(also Costa’s birthday, his tenth!!!)

[Pedro]

Cooking blood chorizo rice, I decided to entertain myself and take pictures. The secret to this dish is the chorizo, my garden´s rosemary, and the rice, which is a wild rice mix with normal long grain. Tomatoes, one big onion, and some mint.

 

a third of the chorizo is shopped in big chunks, to release a lot of flavour, the other part is just pierced softly so that it can let juices out and cook properly inside.

In this , I put a good coffee mug's worth of rice, which is properly washed and left to dry before starting. At the same time I start to put 3 mugs worth of water on a small pan, to have hot water once the time comes to add it, adding cold water isn't nice.

Some very good olive oil, and you start cooking the onion, chopped in not too fine bits, this is a rustic dish. Add the rosemary from the start, the smell is great.

 

Once the onions soften up and about to start getting golden, add all the chopped tomato and a couple of smashed garlic cloves. Add freshly ground black pepper to taste and salt to get the tomato to let it's juice out and cook.

 

Little later, once the tomato is releasing it's juice you add the chorizo and the mint leaves. Take the rosemary out, it's done it's thing and it's not worth it to have it fall apart.

 

Let the chorizo cook a while, once the tomato juices are thickening and the chorizo looks like it's starting to cook, add the rice and give it a good scramble. All of it should be perfectly mixed with the tomato.

 

Let it be for a minute, and add one to two mugs of water from the pan, it varies according to the amount of liquid you already have from the tomato.

 

Close the pan and leave it at medium heat, you want it bubbling all over but not violently on a rolling boil. You also want the bigger chorizo piece in the middle, you want that properly cooked. 

 

I like giving it a mix a couple of times to make sure everything is evenly cooked and that the rice gets to swim around instead of being stuck together. A minute or so before the rice is done this is what it should look like, if it looks drier add more hot water, at this time I put another piece of rosemary on, because I love it.

 

And the finished thing looks more or less like this. This is on it's watery version with the rice all dente, it's fine to leave it to cook more but I like the watery rice thing. If you close the lid and leave it a couple of minutes like that before serving the rice will start absorbing a lot of that water and become more like a risotto, to which his own.

 

Tasted great

[Pedro]

Broccoli with almost caramelized garlic, and free range eggs from down the street, great eggs:

 

My version of what you call a plowman's lunch

 

Some great olives, good tomatoes and amazing olive oil, and a southern portuguese salad turns into something great

 

Sofia's lamb ragu, frozen and gifted to me. I used it on some fusilli instead of the pie it was meant to

 

Simple and old school rustic, onion and tuna pasta, extra creamy from the jumping I'm perfecting with my italian pan

 

 

[XTreme]

1 hour ago, Pedro said:

Broccoli with almost caramelized garlic, and free range eggs from down the street, great eggs:

 

My version of what you call a plowman's lunch

 

Some great olives, good tomatoes and amazing olive oil, and a southern portuguese salad turns into something great

 

Sofia's lamb ragu, frozen and gifted to me. I used it on some fusilli instead of the pie it was meant to

 

Simple and old school rustic, onion and tuna pasta, extra creamy from the jumping I'm perfecting with my italian pan

 

 

That looks very nice!

[Buckster]

1 hour ago, XTreme said:

That looks very nice!

Better than the donkey cock casserole he started with. 

[boboneleg]

Looks bloody great @Pedro although I'm not quite sure about eggs and brocoli together, god help your arse

 

Our Rosemary has been blited by beetle but we've managed to salvage some of it.  I had a nice Greek salad out earlier with Paolo, should have taken a photo.

[Pedro]

55 minutes ago, boboneleg said:

Looks bloody great @Pedro although I'm not quite sure about eggs and brocoli together, god help your arse

 

Our Rosemary has been blited by beetle but we've managed to salvage some of it.  I had a nice Greek salad out earlier with Paolo, should have taken a photo.

I never thought eggs gave you gas?

[boboneleg]

3 hours ago, Pedro said:

I never thought eggs gave you gas?

[Pedro]

2 minutes ago, boboneleg said:

I don't know ... you brits are too weird: don't like garlic, eggs make you fart, vegetables make you fart, everything either makes you fart or stink

Maybe you are just stinky and fart a lot because of genetics, stop blaming proper food

[Six30]

13 hours ago, Pedro said:

I don't know ... you brits are too weird: don't like garlic, eggs make you fart, vegetables make you fart, everything either makes you fart or stink

Maybe you are just stinky and fart a lot because of genetics, stop blaming proper food

Foods that’s Caramelised ….. hmmmm

[Pedro]

Went out on my own for dinner out. Being from a small fisherman’s town, I headed to the old part of town for something typical to eat

 

They were delicious, just finished, am finishing my wine hoping the rain stops before I walk back.

[Catteeclan]

You can keep the meat plate, chips and salad look fine but get that bloody dressing off.

[boboneleg]

[Pedro]

On 25/06/2022 at 09:28, Catteeclan said:

You can keep the meat plate, chips and salad look fine but get that bloody dressing off.

If by meat you mean protein, ok, but that's squid, each piece is a squid. Grilled over coal and then some garlic and olive oil.

[Pedro]

On 04/07/2022 at 19:27, boboneleg said:

Hope that tasted nice, but to me that looks like a too hot grill over a not warm enough fire, those chips looks lovely though 

[Pedro]

Simple brown mushrooms, sautéed on rosemary and lots of garlic and olive oil, served with parsley.

 

Summery fresh salad of cucumber and cherry tomatoes with mozzarella, love it

 

Leftover white rice turned a lunch with some onions, tomatoes, parsley and Worcestershire (thank you spellcheck!) sauce to the rescue

 

 

An amazing fusilli pesto, simple and delicious

 

Courguette tagliatelle

 

Lovely cherry tomato salad with nothing else except salt, oregano and olive oil, plus a great mix of canned horse mackerel fillets with raw onions, lemon zest, black pepper and parsley. Summertime lunch

 

Portobello mushroom based vegetarian lasagna, ricotta, mozzarella and parmesan sauce instead of béchamel. Used a proper pasta for this and it turned out great, quite happy and worthy of the effort

 

 

[boboneleg]

7 hours ago, Pedro said:

Hope that tasted nice, but to me that looks like a too hot grill over a not warm enough fire, those chips looks lovely though 

The pork and chorizo were perfect, the chips were ok, they were frozen chips not freshly made.

[Catteeclan]

8 hours ago, Pedro said:

If by meat you mean protein, ok, but that's squid, each piece is a squid. Grilled over coal and then some garlic and olive oil.

I knew what is was although you just made a good job at making it sound nice. Still not having any.

[boboneleg]

Yes please

[Buckster]

I just farted, it was something I read.

[Pedro]

 

Tonights dinner was amazing, while watching pictures on the TV of a place I like in the Algarve burning, I got on on an Algarve state of mind and put some canned horse mackerel fillets on a plate, onions, plenty of parsley, freshly ground black pepper, plenty of lemon zest, and olive oil, together with a cherry tomato, cucumber and oregano salad. Along with some toast to soak up the olive oil it was southern flavors out of the pantry, tasted great after the beach.

 

 

Lunch, another southern portuguese salad

 

 

Heart shaped sandwich because of love!

It was tasty, with a mayonnaise based sauce, it had onions, garlic, plenty of salted capers on it, plus some cherry tomatoes and mozzarella.

 

 

 

[Specs]

On 14/07/2022 at 23:34, Pedro said:

 

Tonights dinner was amazing, while watching pictures on the TV of a place I like in the Algarve burning, I got on on an Algarve state of mind and put some canned horse mackerel fillets on a plate, onions, plenty of parsley, freshly ground black pepper, plenty of lemon zest, and olive oil, together with a cherry tomato, cucumber and oregano salad. Along with some toast to soak up the olive oil it was southern flavors out of the pantry, tasted great after the beach.

 

 

Lunch, another southern portuguese salad

 

 

Heart shaped sandwich because of love!

It was tasty, with a mayonnaise based sauce, it had onions, garlic, plenty of salted capers on it, plus some cherry tomatoes and mozzarella.

 

 

 

I'm starving now!