Gravy's Cooking Thread

Captain Suave said:

Today's culinary experiment - Coq au Vin but with chicken meatballs. Takes some time, but easy to execute and tastes fucking great. Recipe pulled from tiktok.



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Looks amazing. I have a question though, why not just use chicken thighs or dark meat? Brown the chicken and execute the same technique.

Was it just all about having a different texture? I mean I'm sure it's tasty, but if I'm going to put the time into coq au vin, I'm using bone in pieces of chicken.

I mean if you were going to make a meatball follow a coq au vin recipe, why not just use the Trinity of beef pork and veal, and you would probably get something even better than ground chicken, unless you're looking for something cheap. I bet they were the chicken you could have uncased some good fresh sausage and combined it to add more flavor, and at that point the sky's the limit.

I'm not trying to bust your balls or anything, just wondering. No matter what it looks like you and your family had a wonderful meal, that's really all that matters.

Captain Suave said:

Just to be different, and I had the ground on hand so it seemed topical. It's also a lot faster because you don't need the full simmering time to soften what would otherwise be bone in meat. Eat it when the sauce is ready. I did the whole thing in about an hour. Not exactly weeknight dinner territory but not a half day either.

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Right on, was just wondering. I maybe make coq au vin once a year typically around winter. I guess I'm just pretty traditional about it, but it doesn't mean you can't make but quicker version during the warmer seasons.

Part of the fun with cooking is supplementing, for shifting things for a traditional recipe and making it easier, are just being able to use up what the hell you got on hand.

Like I said though it looked tasty and I'm sure it was a great meal.

Sludig said:

First of tomatoes came in so of course wife made me fry em.

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First year of corn coming along, hopeful. Had some onion losses w/ the record rains, and potatoes about half of last year but that was due to the failure of the ones I replanted from last years not taking.

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Dude, those look delicious. What type of tomato, and what type of dipping sauce?

Tuco said:

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Go post that fake and gay shit in a meme thread, unless you wanna share a recipe where you made a Sunday roast out of black walnut or mahogany.

moonarchia said:

Paging Dr.Retarded

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Rick is the best. Meat and potatoes!

We made pork chops last week with mashed taters and gravy. I didn't do a battered version because they were the super thin ones where you just pan fry them. Had them with some steamed broccoli and cauliflower.

Man it's hard to beat a good breaded pork chop though. I think the last time I made something like that was I bought a pork ribeye roast, cut it into about 2-in thick chops, breaded with Italian bread crumbs, browned, set aside. Then followed I guess my great-grandmother's recipe for breaded veal chops, pork being cheaper and easier to find, but I still prefer veal.

Saute some onions and mushrooms, make a gravy, cheat code at a can of cream of mushroom, little bit of cream, whatever herbs you want, mainly stuff like thyme or sage, layer the gravy down in a baking dish, place your pork chops in there, and then bake. With them being so thick they're not done and it gives you plenty of time to finish up your side dishes. I was like brussel sprouts with it because bitter and sharp to contrast with the richness of the meat and gravy. I've always liked brussel sprouts since I was a kid though. He uses mustard as a condiment though to balance it out, which I can't imagine it wouldn't work.

It's honestly one of my favorite meals, and my favorite uncle on my mom's side of the family will typically make it when I visit, and occasionally he'll splurge and get veal, which is one of my favorite meals from my childhood.