What’s for dinner? Last meal without adult supervision...

"Eric @ opposite-lock.com" (theyrerolling) 09/26/2019 at 21:40 • Filed to: foodlopnik, shitpost

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Had to go with easy and at hand, so since I had ripe avocados, I grabbed a ripe jalapeño from the garden and made guacamole. Did the same quesadilla that he got for lunch the first two days, which is still delicious , so why not?

Baby spoons are the best and he was eating it while I was making the quesadilla.

Roasted Poblano & Onion Quesadilla:

- Roast a lightly oiled poblano on all sides under a broiler until blackened blisters are on all sides. Stick in a bowl and cover for about 5 minutes before peeling. Remove the stem (will come out with a quick pull if roasted properly) and peel. Remove seeds and slice into 1.5” wide strips.

- Dice onion and sautée to soften slightly.

- Dice one to two strips of poblano.

- Cut queso Oaxaca into strips.

- Arrange the queso on one half of a flour tortilla with the onion and poblano bits.

- Place, open, into your toaster oven set to bake at max temp.

- After about a minute, when the tortilla has softened, fold in two.

- Flip the quesadilla when the cheese starts melting, then flip frequently until it starts turning a golden brown and puffing up.

- Rest a couple minutes before cutting and serve with guacamole.

Eating guacamole with a spoon, because of course.

Mom has landed and will be back about 30-40 minutes after he’s asleep. Big surprise for him tomorrow morning!

dogisbadob > Eric @ opposite-lock.com 09/26/2019 at 21:41

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mmmmmmmmmmmmmmmmmmmmm

MrDakka > Eric @ opposite-lock.com 09/26/2019 at 21:46

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Did you dress your kid in a poncho so you can just hose him down after each meal to get rid of any messes because that is ingenious.

Dogsatemypants > Eric @ opposite-lock.com 09/26/2019 at 21:48

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I am tossing together oven baked ravioli and chicken sausage

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 21:49

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Beer brats with caramelized onion garlic beer reduction sauce.

Red cabbage and apples.

Mustard potato salad

Rocket lettuce salad

nFamousCJ - Keeper of Stringbean, Gengars and a Deezul > Eric @ opposite-lock.com 09/26/2019 at 21:56

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Tilapia, broccoli, Jasmine rice and home made tartar sauce. 

Eric @ opposite-lock.com > MrDakka 09/26/2019 at 22:00

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It’s a bib thingie from Ikea. Works great, just wash it off in the sink every day and run it with clothes when you do clothes. Job done.

Eric @ opposite-lock.com > gettingoldercarguy 09/26/2019 at 22:03

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Oh man, that looks fabulous!

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 22:17

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Pretty solid. Reducing the b eer with the onions and garlic make it so good.  I add about a tablespoon of butter in the final stage of reduction which helps me keep all the brown bits of the pan

MrDakka > Eric @ opposite-lock.com 09/26/2019 at 22:18

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Does it come in adult sizes?

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 22:31

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Tomorrow I’m making tequila lime steamer clams with padron peppers that I’ll fire roast first. Cooked with diced onion and topped with cilantro before serving.

Eric @ opposite-lock.com > MrDakka 09/26/2019 at 22:40

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I’ve never noticed one, but that would probably be practical for some geriatric  people...and eating barbecue.

Eric @ opposite-lock.com > gettingoldercarguy 09/26/2019 at 23:00

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Your meals sound far better than the typical at my house. I can’t even make what I’ve been making usually, since my wife won’t eat most/any of it.

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 23:04

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I truly love cooking, but I fail more times than not . Do you read saveur?

One of my favorite fall soup recipes is from there.

https://www.saveur.com/article/Recipes/German-Split-Pea-Soup/

Eric @ opposite-lock.com > gettingoldercarguy 09/26/2019 at 23:17

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I don’t. But I also rarely get to cook because she insists on cooking and doesn’t clean, so I either end up doing both or only do one...

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 23:20

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Before we had our children, we used to cook together a ton and I really enjoyed it.  I look forward to doing that again, hopefully with my children as well.

gettingoldercarguy > Eric @ opposite-lock.com 09/26/2019 at 23:24

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Oh, one thing I want to try combining from southwest style stuff (you seem to be a fan) is queso flameado, but with dungeness crab instead of chorizo.  I think that may even be better matched to the monterrey’s mildness.

Eric @ opposite-lock.com > gettingoldercarguy 09/27/2019 at 00:17

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I love to cook, in spite of my wife not wanting me to . Most people love to have me cook, too. I brought leftover taco stuff from yesterday for the baby for lunch today and since there was plenty, I offered some to our nanny as well . In spite of the fact I’m painfully white , she was impressed (and she grew up in Mexico):

“OMG!!!Eric !! This amazing!! Where did you get this wonderful recipe!!”

“This definitely, the best chicken I have tasted in my life!! Is tender but crispy in the outside .the ingredients taste amazingly delicious when they are in your mouth!!!”

“My god!!! Ray is going to be so jealous if I tell him your chicken is 100%better than his chicken!!”

I’ve been threatening to serve my   pollo asado and carne asada tacos at the baby’s 1st birthday fiesta, since we’re planning to do Mexican food and a piñata. My wife just doesn’t trust me to cook for 40 people, in spite of having a harder time with making small amounts of food since I grew up in a big family. I know how to cook for an army on my own and it’s easier when I can delegate tasks to my family, since they will be here ... My family is known for cooperatively making hundreds of pierógi, pots of tamales, huge pots of soup, tens of chile rellenos, hundreds of kolae, hundreds of cookies,  etc. It’s just what we do...

gettingoldercarguy > Eric @ opposite-lock.com 09/27/2019 at 00:28

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Sounds like we both really dig cooking. I’m big into the sous vide stuff, air fryer, etc. I’ve been trying slo w cook er recipes due to the lack of time to properly cook dishes, but haven’t been terribly impressed by the results. Hoping to redo the kitchen in ou r house within the next year. I want an induction cooktop for the temperature range and consistency.

Eric @ opposite-lock.com > gettingoldercarguy 09/27/2019 at 00:47

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Interesting. Sounds tasty...

I’ve never tried the original, I should do that sometime when the opportunity presents itself.

gettingoldercarguy > Eric @ opposite-lock.com 09/27/2019 at 01:11

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I’ve experienced it with mushrooms and poblano peppers, can’t recall chorizo. But dungeness would match the mellowness o f the queso bl anco and have less oil on top for when you light it on fire.

gettingoldercarguy > Eric @ opposite-lock.com 09/27/2019 at 01:24

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Galoshes, waders  and a poncho for when eating is a full contact sport

gettingoldercarguy > Eric @ opposite-lock.com 09/28/2019 at 17:20

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Padron peppers blistered in an air fryer.

Eric @ opposite-lock.com > gettingoldercarguy 09/28/2019 at 17:21

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No turning? That seems kind of like cheating!

gettingoldercarguy > Eric @ opposite-lock.com 09/28/2019 at 17:52

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People probably the same thing about Google maps vs Rand McNally paper maps .

gettingoldercarguy > Eric @ opposite-lock.com 09/28/2019 at 20:20

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Eric @ opposite-lock.com > gettingoldercarguy 09/29/2019 at 01:33

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That looks delicious!

gettingoldercarguy > Eric @ opposite-lock.com 09/29/2019 at 01:37

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They were delicious, but could’ve used another ounce or two of tequila. I’d use poblanos next time. They’re my favorite pepper anyways. I’d li ke to keep foodie talk/po sts going if you don’t mind.

Eric @ opposite-lock.com > gettingoldercarguy 09/29/2019 at 02:16

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Not at all, I love them, too.

I love poblanos for their easy roasting and texture. They’re super practical and flavorful. If you like a little more heat for things, Hatch chiles (Anaheim chiles are just a cultivar) also roast really well.

For fresh, I’m fond of serranos and ripe jalapenos (though I buy the green ones at the store because they’re often all I have available).

Today I made pizzas and since I needed to use up the roasted poblanos before they went bad, I made one with queso Oaxaca, roasted poblanos, red onions, mushrooms. and topped with some thin slices of queso panela. It was surprisingly good. No pictures, though, sadly, because my wife thinks it’s weird when I take them.

gettingoldercarguy > Eric @ opposite-lock.com 10/13/2019 at 21:19

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Fried green tomato oyster po’boys