View Full Version : Who's making what today?
Biscuits Beyond quick and easy to make.
4 cups Bisquick
1 cup 7 UP
1 cup sour cream
27130
Hmmmmmm, biscuits and honey. :cool:
Hmmmmmm, biscuits and honey. :cool:
That's what the wife had for dinner, she is easy to please ;) .
Team Sergeant
01-14-2014, 10:22
Biscuits Beyond quick and easy to make.
4 cups Bisquick
1 cup 7 UP
1 cup sour cream
27130
Seriously, you posted that in this forum? :munchin
This is a biscuit recipe.... You're lucky I don't ban you for posting a "poser" biscuit recipe.......;)
Ingredients
2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Directions
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
http://www.foodnetwork.com/recipes/alton-brown/southern-biscuits-recipe/index.html
Team Sergeant
01-14-2014, 10:25
The tsaziki is home made. Greek yogurt, cucumber, dill garlic, lemon juice, and whatever else my wife throws in it. Seems to always be better on day 2 or 3.
Tzatziki is supposed to be made 24 hours in advance, this allows the ingredients to infuse their flavors into the yogurt.
Snaquebite
01-14-2014, 10:39
As far as biscuits go...YES that recipe was blasphemy!
Here's a few tips from Georgia boy.
Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form a ball as you stir. You may need more or less milk than called for in the recipe.
Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only two or three times while flattening it out. Do not kneed.
If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.
Make sure to preheat the oven. Never start your biscuits in a cold oven.
When cutting out the biscuits, do not push down and "twist" or turn the biscuit cutter. Push straight down (as TS stated) and slide hand sideways to free the dough. Twisting the biscuit cutter compacts the edges of the dough causing uneven cooking.
Place the cut out dough on the cookie sheet with their sides just barely touching. The dough will not rise as much if there is space between the biscuits.
After placing the dough on the cookie sheet, use your thumb to make a small indentation (dimple) on the top of each biscuit. This promotes even rising to prevent lop-sided biscuits.
The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.
Here is probably the most important tip to avoiding flat biscuits: USE FRESH BAKING POWDER! Check the expiration date on the container, if your baking powder has been opened over a couple of months, don't use it. It is relatively inexpensive so why risk a batch of flat biscuits. You don't have to throw away the old baking powder, just don't use it for your biscuits.
(1VB)compforce
01-14-2014, 11:15
The cookie sheet you use can affect the browning of the biscuits. Dark material like non-stick tends to burn the bottoms before the tops are brown. Light material like aluminum or steel (without non-stick) tends to brown more evenly.
One note on the bottoms browning. One of the best investments I made was buying silpat style tray liners. For baking purposes they keep the bottoms from burning before the tops are done and allow me to put items that are normally "top rack only" on all the racks. I use them now for pretty much everything that goes in the oven on a baking sheet unless I need to crisp the bottom for some reason. Cleanup is incredibly easy and NOTHING sticks to the pan or sheet. The sheets do conduct heat so everything cooks just right.
http://www.amazon.com/s/ref=nb_sb_ss_c_0_6?url=search-alias%3Dgarden&field-keywords=silpat&sprefix=silpat%2Caps%2C324
mark46th
01-14-2014, 12:50
We had roast leg of lamb for dinner Sunday. I made tzatziki for for Lamb sandwiches last night. Using fresh dill and fresh garlic make a big difference...
Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits. :D
Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits. :D
I have heard of them but have never tried them. 7-up Biscuits is what I had heard them called. I like to cook, but a baker, I am not. I am, however, baking some cranberry hootycreek cookies today, as it is a rainy day out. Cookies sounded good.:)
Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits. :D
We make our own "Bisquick" mix for camping but also use it occasionally at home:
2 C flour
1/2 t salt
1 T baking power
1 T sugar
2 T powered milk (or powdered buttermilk)
1/2 C shortening
Mix the dry ingredients then cut in the shortening until the mix is pea sized.
Using:
For biscuits: add 1/4 cup cold water per cup of mix. Use it to make bannock and dumplings, too.
For pancakes: Add 1 T powered milk and 1 egg (or 1 T powered egg) per cup of biscuit mix for about 6 pancakes. (At home you can add about 1/4 cup milk.)
Much cheaper than Bisquick and no added preservatives.
Pat
Team Sergeant
01-14-2014, 15:37
Ouch! My most sincere apologies for my post. Now in my defense let me state the following. For the most part the beauty of Bisquick is that it has all the ingredients that one would find in really good biscuits. With Bisquick one does not need a cupboard full of ingredients or an extensive array of cooking utensils. Sour cream is sorta like buttermilk. And last but not least the thread is called......
'Who's making what today?" I was the who, yesterday was the today and those biscuits were what I was making. I like good biscuits and these were good biscuits. :D
Go look up "Sodium Aluminum Phosphate" an ingredient in Bisquick......
Sodium Aluminum Phosphate is not in my kitchen......:munchin
It's banned in Japan and some countries in Europe.
Macaroni and goat cheese.
A picture is worth a thousand words!
27160
And the best part is no Sodium Aluminum Phosphate :) . Thank you TS !
Team Sergeant
01-17-2014, 14:39
A picture is worth a thousand words!
27160
And the best part is no Sodium Aluminum Phosphate :) . Thank you TS !
Those look nice! Well done! Did you eggwash the tops?
Those look nice! Well done! Did you eggwash the tops?
You have me paranoid, :) I went out to check the recipe to see if I was suppose to eggwash the tops, they are not. They really rose when they baked and are very good! I was going to BS you and tell you that originally I was just trolling for a good biscuit recipe. :D BTW this is a double batch.
A picture is worth a thousand words!
27160
And the best part is no Sodium Aluminum Phosphate :) . Thank you TS !
Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent.:o
Are these the 7up biscuits or TS's recipe? Just curious. They sound easy enough, but when it comes to baking, I have zero talent.:o
These are TS Biscuits, if you can read and follow simple instructions you can bake these. I draw the line at baking bread and rolls, that's the wifes AO.
Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!
27163
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
27164
Cranking up my redneck Bubba-que smoker. My father in law and his buddy made it for me as a retirement gift. Industrial hot water heater, an F150 axle, and Steel that came from a door from the the old Bibb county jail. This go-around, I am trying a home made "Memphis Rub" that smells so good I want to slap my next door neighbors grandma! More pics to come!
27163
I like that fire box, it looks like a woodstove.
I like that fire box, it looks like a woodstove.
It is. My father in law had it sitting out in his back yard. There was a lot of engineering put into that smoker. There is a layer of "fire bricks" sandwiched between two sheets of steel in the cylinder that cause the heat and smoke to travel to the far end before coming back across the meat. It keeps the cooking temperature the same across the whole surface. No hot spots.
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
27164
^^^<drool>^^^ :)
12 hours later.
27166
The meat stalled for about two hours last night, so I still have a couple hours to go. I pulled off the tenderloin and let it rest for an hour. Sliced it up and GAWD it's good! That rub kicks ass. I added cayenne pepper to the recipe and it gave it a real good kick.
Don, Looks great! Will you share your rub recipe? Do you use strictly wood or charcoal or some of each?
Don, Looks great! Will you share your rub recipe? Do you use strictly wood or charcoal or some of each?
I only use wood in the smoker. When available any wood from a fruit tree. This was Pear and finished off with green Pecan.
The rub is:
1/2 cup paprika
1/4 cup garlic powder
1/4 cup cayenne pepper (for full blown "good" heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice
This makes enough for three boston butts
mark46th
01-18-2014, 09:17
... I prefer Red Oak for smoking, especially the bark. I just started experimenting with fruit wood...
I deleted the celery seeds comment. I see you do use them...
About 20 lbs. Two Boston Butts, and one tenderloin. This is a 12 hour labor of love. You can see the spray bottle of Apple cider vinegar on the tire. All the meat gets a thorough coating every two hours until done.
27164
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
Yup...I don't drown it...I just moisten it up.
Yup...I don't drown it...I just moisten it up.
Thanks for the rub recipe! I am kinda a wienie so I do not know about all that Cayenne :eek: I do like your smoker, could you give a few more detailed pics?
Thanks for the rub recipe! I am kinda a wienie so I do not know about all that Cayenne :eek: I do like your smoker, could you give a few more detailed pics?
Meh...if I was making it for guests, I would likely halve the amount of cayenne. As far as the pics...here's another one:
27167
Team Sergeant
01-19-2014, 11:23
So you put the spicy rub on it, then spray the ACV every couple of hours? I never heard of that. Sounds interesting.....
That's cause you're not a BBQ "pit master"......
mark46th
01-19-2014, 17:25
I baste using a mustard/vinegar based BBQ sauce over the last 2 hours... I have come to favor seasoned rice vinegar over cider vinegar....
Team Sergeant
01-19-2014, 23:08
I baste using a mustard/vinegar based BBQ sauce over the last 2 hours... I have come to favor seasoned rice vinegar over cider vinegar....
That's it! I'm selling my house and coming to live with you! ;)
mark46th
01-20-2014, 09:28
I better get a bigger house!
That's cause you're not a BBQ "pit master"......
Oh, I have many flaws...why stop there? ;)
Thanks Don, can't wait to try this.
That's it! I'm selling my house and coming to live with you! ;)
Oh, you really don't want to do that, TS. Mark lives in CA and you'd be a felon as soon as you cross the river. It would be better if we just "liberate" him to AZ. ;)
Pat
Team Sergeant
01-22-2014, 10:22
Oh, you really don't want to do that, TS. Mark lives in CA and you'd be a felon as soon as you cross the river. It would be better if we just "liberate" him to AZ. ;)
Pat
It would not be the first time I was behind enemy lines.....;)
mark46th
01-22-2014, 10:34
Just come in a '94 Ford Explorer with primer spots, no one will bother you. It would help if there were 10 other people in the car...
This batch was made with cubed beef which was cut into 1/2" pieces and mixed with a 1/2 t. of meat tenderizer and set for 2 hours. Made for very tender beef. Added a handful of frozen corn, 1 T. molasses, and no mesa/starch. Served with a potato roll to sop up and white chocolate/strawberry yogurt for desert.
Made something similar today. My Mom used to make this for us; she called it taco soup. Only thing missing from mine are some Fritos.
mark46th
02-06-2014, 09:01
Lan- What sort of spices?
Lan- What sort of spices?
Just store bought taco seasoning and garlic powder to taste.
mark46th
02-06-2014, 14:22
Thanks, sounds good. I will have to give that a try next Mexican night...
Homemade Chili tonight. My recipe is pretty simple really.
Pork chorizo
beef kelbasa
beef roast
onion
garlic
jalepenos
celery
kidney beans
I put the roast in the smoker and smoke it at 225 for a few hours then pull it and let it rest. While it's resting I dice up the onion, jalepenos, and garlic. Throw all that in the pot and caramelize it. In a separate pan cook the chorizo then add it to the pot. Throw in the kelbasa to the pan and fry it for a bit then add it to the pot. Slice up the roast into bite size pieces and throw it in the pot. Add the kidney beans, juice and all, bring to a boil, reduce heat and let simmer for a couple hours.
I will add salt and pepper to taste after it's simmered for a couple hours, usually I don't put any salt in, just a little pepper. The chorizo seems to take care of the need for salt and pepper for me.
That sounds really good mangler!
I took a chance at Costco the other day and bought some jalapeño bacon. IMO, it isn't better than bacon, it's different, but perfect, like bacon. Cooked the bacon, drained the drippings in a cup for later use, scrambled some eggs with what was left in the pan.
(1VB)compforce
02-11-2014, 20:58
So I didn't feel like fighting my way through the madhouse at the grocery store. I mean seriously folks! They were fighting over the last bag of premade salad greens. People in Atlanta just don't get the weather...anyhow, I went foraging in the fridge and found some stuff and this is the result. I give you something in between Shepherd's Pie and a Beef Pot Pie. I shall call it Shepherd's Pot Pie...
Serves 6-8
4 oz (2) Carrots, 1/4" dice
16 oz (2) medium Russet Potato (or other mealy potato), 1/4" dice for fast cooking
4 oz milk
2 oz (2 stalks, green part only) celery, 1/8" slices
8 oz (2 small or 1 medium) white onion, 1/4" dice
1/2 oz Garlic, minced
1/2 tsp Onion Powder
1 lb Ground Beef
2 Puff Pastry Sheet (thawed)
16 oz Beef Stock, heated
10.5 oz (1 bottle) Guiness, room temperature
1 Tbsp Basil, Fresh, Chopped or Chiffonade
Salt and Pepper
Olive Oil for saute (about 1-2 oz is more than enough)
Cook the potatoes in enough boiling water to cover them, about 15 minutes. They should be soft enough to mash. If you use beef stock instead of water, the flavor will be better. When done cooking, add the milk (or substitute half and half for richer potatoes) and use a hand blender to whip them into mashed potatoes. Season to taste with salt and white pepper.
Preheat the oven to 375 F
Place the puff pastry sheets in two 9" pie tins, you may need to roll them out once to get them wide enough. Use a fork to pierce the bottom to allow steam to escape. Trim the pastry leaving an overhang of 1/2" past the lip of the tins. Cover with parchment paper and place pie weights or dried beans on the parchment to keep the pastry from bubbling. You can also use another pie tin, but if it's too snug it will defeat the purpose. Par bake the pastry for about 10 minutes until the pastry puffs up, but hasn't browned yet. Remove from the oven and allow to cool. Lower the oven temp to 350 F
Heat the oil in a heavy skillet at medium-medium high heat until ripples appear. Add the carrot and celery and sweat for about 3 minutes, add the onion and garlic. Sweat until the onions start to turn translucent. Turn the heat to medium high almost all the way up and add the ground beef. Cook until the beef no longer has any visible red spots (pink is OK). Drain the excess fat from the pan. Deglaze the pan with all of the guiness. Bring it to a boil and reduce to a simmer. Continue to cook stirring regularly until the guiness is nearly gone, about 15 minutes. Add the beef stock to the mix and bring back to a boil then reduce to a simmer. Cook until the liquid has reduced by half, about 20 minutes. Season to taste with Salt, Pepper and Onion Powder.
Use a slotted spoon to remove the beef from the pan, allowing it to drain through the slots back into the pan. Place the beef into the two pastries, divided evenly and top with mashed potatoes, spreading the potatoes to the rim of the pastry. Bake 15 minutes until potatoes are beginning to dry at the edges and the edge of the pastry is golden brown.
Meanwhile continue to simmer the sauce in the pan until it reaches the desired consistency. Strain and hold the sauce over low heat.
When the pies are done baking, finish the sauce with a little butter (just a pat will do), cut the pies to the desired size pieces and place on the plate. Drizzle with the sauce and sprinkle the basil on top.
*Note, I would have added green peas, but I didn't have any on hand. about 2oz should be right
Team Sergeant
02-12-2014, 10:29
So I didn't feel like fighting my way through the madhouse at the grocery store. I mean seriously folks! They were fighting over the last bag of premade salad greens. People in Atlanta just don't get the weather...anyhow, I went foraging in the fridge and found some stuff and this is the result. I give you something in between Shepherd's Pie and a Beef Pot Pie. I shall call it Shepherd's Pot Pie...
Serves 6-8
4 oz (2) Carrots, 1/4" dice
16 oz (2) medium Russet Potato (or other mealy potato), 1/4" dice for fast cooking
4 oz milk
2 oz (2 stalks, green part only) celery, 1/8" slices
8 oz (2 small or 1 medium) white onion, 1/4" dice
1/2 oz Garlic, minced
1/2 tsp Onion Powder
1 lb Ground Beef
2 Puff Pastry Sheet (thawed)
16 oz Beef Stock, heated
10.5 oz (1 bottle) Guiness, room temperature
1 Tbsp Basil, Fresh, Chopped or Chiffonade
Salt and Pepper
Olive Oil for saute (about 1-2 oz is more than enough)
Cook the potatoes in enough boiling water to cover them, about 15 minutes. They should be soft enough to mash. If you use beef stock instead of water, the flavor will be better. When done cooking, add the milk (or substitute half and half for richer potatoes) and use a hand blender to whip them into mashed potatoes. Season to taste with salt and white pepper.
Preheat the oven to 375 F
Place the puff pastry sheets in two 9" pie tins, you may need to roll them out once to get them wide enough. Use a fork to pierce the bottom to allow steam to escape. Trim the pastry leaving an overhang of 1/2" past the lip of the tins. Cover with parchment paper and place pie weights or dried beans on the parchment to keep the pastry from bubbling. You can also use another pie tin, but if it's too snug it will defeat the purpose. Par bake the pastry for about 10 minutes until the pastry puffs up, but hasn't browned yet. Remove from the oven and allow to cool. Lower the oven temp to 350 F
Heat the oil in a heavy skillet at medium-medium high heat until ripples appear. Add the carrot and celery and sweat for about 3 minutes, add the onion and garlic. Sweat until the onions start to turn translucent. Turn the heat to medium high almost all the way up and add the ground beef. Cook until the beef no longer has any visible red spots (pink is OK). Drain the excess fat from the pan. Deglaze the pan with all of the guiness. Bring it to a boil and reduce to a simmer. Continue to cook stirring regularly until the guiness is nearly gone, about 15 minutes. Add the beef stock to the mix and bring back to a boil then reduce to a simmer. Cook until the liquid has reduced by half, about 20 minutes. Season to taste with Salt, Pepper and Onion Powder.
Use a slotted spoon to remove the beef from the pan, allowing it to drain through the slots back into the pan. Place the beef into the two pastries, divided evenly and top with mashed potatoes, spreading the potatoes to the rim of the pastry. Bake 15 minutes until potatoes are beginning to dry at the edges and the edge of the pastry is golden brown.
Meanwhile continue to simmer the sauce in the pan until it reaches the desired consistency. Strain and hold the sauce over low heat.
When the pies are done baking, finish the sauce with a little butter (just a pat will do), cut the pies to the desired size pieces and place on the plate. Drizzle with the sauce and sprinkle the basil on top.
*Note, I would have added green peas, but I didn't have any on hand. about 2oz should be right
You've been "Chopped".......:munchin
(1VB)compforce
02-12-2014, 10:56
You've been "Chopped".......:munchin
Errr... Why? Feedback please!
Team Sergeant
02-12-2014, 11:20
Errr... Why? Feedback please!
Your potatoes were bland and not treated with respect, butter & cream would have helped as would have cheese. They were also over cooked and watery. Your mix of onion, carrots and celery were way off, were you attempting a mirepoix? Your use of "onion powder" on top of the real onion was over powering. You used no thickening agent such as flour in your meat mix..... and as a result your "pie crust" was watery on the bottom. And thyme would have been a better choice than basil in this dish. Your plating was very one note, something fresh and vibrant along with your dish would have worked wonders.
For these reasons you have been chopped. ;)
Divemaster
02-12-2014, 19:43
Your potatoes were bland and not treated with respect, butter & cream would have helped as would have cheese. They were also over cooked and watery. Your mix of onion, carrots and celery were way off, were you attempting a mirepoix? Your use of "onion powder" on top of the real onion was over powering. You used no thickening agent such as flour in your meat mix..... and as a result your "pie crust" was watery on the bottom. And thyme would have been a better choice than basil in this dish. Your plating was very one note, something fresh and vibrant along with your dish would have worked wonders.
For these reasons you have been chopped. ;)
When TS is invited to dinner, he brown bags it.
Roguish Lawyer
02-12-2014, 19:54
Your potatoes were bland and not treated with respect, butter & cream would have helped as would have cheese. They were also over cooked and watery. Your mix of onion, carrots and celery were way off, were you attempting a mirepoix? Your use of "onion powder" on top of the real onion was over powering. You used no thickening agent such as flour in your meat mix..... and as a result your "pie crust" was watery on the bottom. And thyme would have been a better choice than basil in this dish. Your plating was very one note, something fresh and vibrant along with your dish would have worked wonders.
For these reasons you have been chopped. ;)
LOL, TS, the Simon Cowell of ps.com!
Just store bought taco seasoning and garlic powder to taste.
I like making my own taco seasoning, give it a try! It's good to be able to control the sodium level.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or 1/8 tsp cayenne pepper)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (or kosher)
1 teaspoon black pepper
Mix and store in an airtight container.
mark46th
02-12-2014, 21:33
Cumin, chili powder and garlic. Works for me!!
LOL, TS, the Simon Cowell of ps.com!
LMAO :lifter
LOL, TS, the Simon Cowell of ps.com!
Shouldn't the be Gordon Ramsey? ;)
Pat
Team Sergeant
02-13-2014, 08:33
I like making my own taco seasoning, give it a try! It's good to be able to control the sodium level.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or 1/8 tsp cayenne pepper)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt (or kosher)
1 teaspoon black pepper
Mix and store in an airtight container.
I've done this a few times, there's some very good recipes on the internet for taco seasoning.
Snaquebite
02-13-2014, 08:42
Shouldn't the be Gordon Ramsey? ;)
Pat
Actually it would be Ted Allen.
(1VB)compforce
02-13-2014, 08:47
Shouldn't the be Gordon Ramsey? ;)
Pat
I've eaten at Gordon Ramsey Steak in Vegas. I had the wellington, which is his "signature dish". It was one of the blandest, most tasteless meals I've had. I've never wished for a salt shaker as badly. High quality tenderloin wrapped in puff pastry. That's all you could taste, no seasoning at all. You couldn't taste the duxelle, the proscuitto, nothing. Just a very good cut of meat wrapped in pastry.
Sometimes this thread is not so much about what you made as it is about "How" you made it. Ask me sometime about my easy biscuit recipe :D .
Snaquebite
02-13-2014, 09:31
Sometimes this thread is not so much about what you made as it is about "How" you made it. Ask me sometime about my easy biscuit recipe :D .
Hey, how about that easy biscuit recipe? :rolleyes:
Team Sergeant
02-13-2014, 09:39
I've eaten at Gordon Ramsey Steak in Vegas. I had the wellington, which is his "signature dish". It was one of the blandest, most tasteless meals I've had. I've never wished for a salt shaker as badly. High quality tenderloin wrapped in puff pastry. That's all you could taste, no seasoning at all. You couldn't taste the duxelle, the proscuitto, nothing. Just a very good cut of meat wrapped in pastry.
Wow did someone get their feelings hurt? :rolleyes: Should I call Dr. Phil? For a former knuckle dragger you sure have a thin skin....... And just to be "fair" I screw up in the kitchen all the time, I just don't post my mistakes.......:D
Gordon Ramsey might be a hard ass on TV but he is a Michelin rated chef.....
I've made his version beef Wellington and it's out of this world.
http://www.youtube.com/watch?v=5uXIPhxL5XA
(1VB)compforce
02-13-2014, 10:11
Wow did someone get their feelings hurt? :rolleyes: Should I call Dr. Phil? For a former knuckle dragger you sure have a thin skin....... And just to be "fair" I screw up in the kitchen all the time, I just don't post my mistakes.......:D
Nah, I honestly wanted the feedback. Didn't hurt my feelings a bit. If I wasn't trying to learn how to do it better, I wouldn't be wasting your time asking for feedback. I believe we learn more from our screwups than from our successes.
Gordon Ramsey might be a hard ass on TV but he is a Michelin rated chef.....
I've made his version beef Wellington and it's out of this world.
http://www.youtube.com/watch?v=5uXIPhxL5XA
He's not just Michelin rated, he had (until last year) the second highest count of Michelin Stars. I also like his style, it fits perfectly with the theory of "Hard but Fair" that they instilled in Basic way back when. I have all the respect for him.
I've made it as well based on the recipe in "In the Heat of the Kitchen" and it was phenomenal, especially the sauce. I certainly didn't expect him to cook it personally and the copy is never as good as the original. My comment was just an anecdote, nothing meant by it.
Actually it would be Ted Allen.
LOL! I had never heard of the guy before, or the show. There's a reason I'm living off-grid. :D
Pat
Chicken stock for Chili and subsequently "pulled" chicken noodle soup...
Roguish Lawyer
02-13-2014, 11:08
Gordon Ramsay Maze in NY sucks - don't go. The others are great.
Chicken stock for Chili and subsequently "pulled" chicken noodle soup...
Wow, great vibrant peppers! I like how in image four, your diced peppers show no white pith! Fantastic! :lifter
May I inquire about the next step in your Pulled Chicken Noodle soup?
What kind of noodles?
Holly:)
(1VB)compforce
02-13-2014, 12:24
Gordon Ramsay Maze in NY sucks - don't go. The others are great.
He lost two of his Michelin stars on that restaurant, which is rumored to be closing soon.
He lost two of his Michelin stars on that restaurant, which is rumored to be closing soon.
But~
He is still a Great Chef. And trust me, there are varying degrees. ;)
Holly
I've made his version beef Wellington and it's out of this world.
http://www.youtube.com/watch?v=5uXIPhxL5XA
Wellington was the fist thing I ever made from a celerity chef's cookbook. It was Graham Kerr (The Galloping Gourmet). I didn't have pâté so I substituted liverwurst. Still, it tasted pretty damn good. ;)
Pat
Wellington was the fist thing I ever made from a celerity chef's cookbook. It was Graham Kerr (The Galloping Gourmet). I didn't have pâté so I substituted liverwurst. Still, it tasted pretty damn good. ;)
Pat
Pat, that sounds wonderful and interesting at the same time to substitute.;)
May I ask if you added anything to the wurst to moisten?
Holly
Pat, that sounds wonderful and interesting at the same time to substitute.;)
May I ask if you added anything to the wurst to moisten?
Holly
This was in 1972 or '73. I don't remember the details, but I doubt it. It was spreadable when warm, though.
Kerr had a series of cookbooks that were advertised at the end of his TV show. I worked at a station that carried his show and we had boxes upon boxes of his books. When the demand for them dropped off, they were offered, free, to any employees that wanted them. I wished I still had them just for the nostalgia value.
Pat
mark46th
02-13-2014, 16:56
Try it with chorizo, next time... Sometimes I will cut out the center of an eye of round then stuff it with chorizo before roasting......
Try it with chorizo, next time... Sometimes I will cut out the center of an eye of round then stuff it with chorizo before roasting......
That sounds very good! The chorizo I've used has always been very oily. Wouldn't that soak though the crust?
Pat
mark46th
02-13-2014, 17:12
You can par cook the chorizo, drain most of the fat and then use it.
mark46th
02-13-2014, 17:19
TS, Gypsy- These taco spices are for ground beef tacos, right? For Carne Asada, I put skirt steak in a bag/dish and pour a can of pickeled carrots and jalapenos over it, add some Mexican oregano, give it a mix and let it sit a few hours or overnight. If I want to add a little color, I add achiote...
You can par cook the chorizo, drain most of the fat and then use it.
Thanks. That's what I normally do, but I've never baked it at high heat after.
Pat
Wow, great vibrant peppers! I like how in image four, your diced peppers show no white pith! Fantastic! :lifter
May I inquire about the next step in your Pulled Chicken Noodle soup?
What kind of noodles?
Holly:)I'll use fresh vegetables since, the ones used for seasoning will lose its crispness.
As far as noodles; they can add their own since folks complain about what type they like.....:eek:
Roguish Lawyer
02-13-2014, 21:35
Chicken stock for Chili and subsequently "pulled" chicken noodle soup...
They don't serve that at the Waffle House
tazaygul
02-14-2014, 19:49
Picked up some 14oz filets from Harris teeter. Whipped up some herb butter. Marsala mushroom risotto and sautéed spinach for sides. My best work yet!
Team Sergeant
02-15-2014, 08:50
Picked up some 14oz filets from Harris teeter. Whipped up some herb butter. Marsala mushroom risotto and sautéed spinach for sides. My best work yet!
I hate these photos, especially on an empty stomach! ;) That looks great! Compound butter even! Marsala mushroom risotto, I may have to try that myself!
mark46th
02-15-2014, 09:45
Whoa! That looks beautiful, Tazay...
What did you use in the herb butter?
tazaygul
02-15-2014, 10:57
Thanks fellas.
TS I substituted the Marsala instead of white wine in a recipe I've been using for years. I don't think I'll go back!
Mark it was a 1/4 cup butter, and a TBSP each of Thyme and Majoram. Pinch of garlic powder and used a mixer to whip it up. It really made the filets pop.
I've done this a few times, there's some very good recipes on the internet for taco seasoning.
Agree, I wanted to control the sodium levels so it seemed logical to combine a bunch of spices instead of buying the packaged stuff.
TS, Gypsy- These taco spices are for ground beef tacos, right?
I use it on chicken as well. Matter of fact I threw a bunch of leftovers together: quinoa, poached chicken, black beans, some pico de gallo, shredded lettuce...seasoned with the taco seasoning and then added some salsa and a dollop of Greek yogurt.
Your marinade for the Carne Asada sounds great!
mark46th
02-15-2014, 22:08
Thanks, Gypsy. Here is a rack of ribs with achiote in the dry rub that I will smoke tomorrow. The lightness on the right end of the ribs is where the meat juices haven't soaked through. I will post the final product then....
mark46th hope that turned out finger licking good!
Picked up some 14oz filets from Harris teeter. Whipped up some herb butter. Marsala mushroom risotto and sautéed spinach for sides. My best work yet!
That looks delicious!
Gypsy- I missed your post about taco seasoning. I will definitely try it. Thank you!
I look forward to seeing mark46th's ribs. They look really good!
Gypsy- I missed your post about taco seasoning. I will definitely try it. Thank you!
I found this one online, so far it's my favorite blend. I will play with the measurements depending if I want more heat.
mark46th
02-16-2014, 21:46
Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...
Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...
Great Color! Those are some really fine ribs!
Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...
Looks delicious! I need to grab a few racks at Costco now :p
Here is the finished product. These were spare ribs that I cut the tips off, kind of like a St Louis cut. I saved the tips for burnt rib tips for another day. The achiote in the rub gives that nice dark red hue...
Am I late for dinner? :D Those look delicious!
Melt a couple tbsp butter in a pot, throw a whole diced onion in it. Cook until soft. Throw a couple handfuls of carrots in it, and a couple stalks of diced celery. Cook until soft. Add 4 diced potatoes, and 6 tbsp flour. Add 8 cups beef broth, 4lbs beef chuck, and a can of tomatoes. Bring to a boil, put the heat on low for as long as you can stand it, but at least an hour. While it simmers I add these ingredients:
2 tbsp sea salt, tbsp cumin, tsp cayenne, tsp chile powder, tbsp Montreal steak seasoning, pepper, red pepper flakes, tbsp Costco no salt seasoning, tbsp Worcestershire, tbsp brown sugar, some oregano, tbsp garlic powder, and tbsp taco seasoning.
I made the batch pictured a few nights back. I didn't have beef bullion so I added some onion soup mix and red wine to act as a possible substitute (something I read online). It came out really good without the bullion to my surprise. No celery in this batch either. I used to sear the meat before adding it to the stew, but the meat falls apart using this method. In the interest of time I skip that step.
Is my process flawed? Any advice is appreciated.
mark46th
02-18-2014, 16:56
TS is going to slap your hand for not searing the meat first...
Team Sergeant
02-18-2014, 18:44
TS is going to slap your hand for not searing the meat first...
I think you just did.......;)
Lan first thing you should have done was cube the beef, season it and sear it.
Remove it and then start your onions etc.......
http://www.thekitchn.com/how-to-sear-meat-47333
The only thing she's dead wrong about is caramelizing. Meat does not caramelize it "browns" due to the Maillard-Reaction (http://modernistcuisine.com/2013/03/the-maillard-reaction/)
Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.
On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.
Pot Roast (seared) with Sauerkraut
Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.
On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.
Lan,
Is that a whole chipolte pepper in your picture? It should be chopped up to add flavor, and your rice appears to be very overcooked. What recipie did you use? Remember, even if you are incorporating a sauce at the end, your rice must be cooked seperate or par cooked before adding the sauce to ensure it still retains its firmness.
Your chicken looks melt in your mouth good!
Good job!
Holly
Lan,
Is that a whole chipolte pepper in your picture? It should be chopped up to add flavor, and your rice appears to be very overcooked. What recipie did you use? Remember, even if you are incorporating a sauce at the end, your rice must be cooked seperate or par cooked before adding the sauce to ensure it still retains its firmness.
Your chicken looks melt in your mouth good!
Good job!
Holly
Thanks Holly! The pepper is whole I think... It came out of a can that way so I didn't think to chop it up. The chicken was almost too spicy for my kids.
I used this (http://mexican.food.com/recipe/mexican-rice-117892) recipe for the Mexican rice. I didn't cook the rice long enough in the oil prior to adding the broth and puree, but I followed the instructions of the recipe very closely otherwise.
Team Sergeant
02-21-2014, 13:14
Thank you warriors. I am making a rump roast today using the maillard reaction method, I'll post how it turns out. I thought the purpose of searing was to hold the juices in.
On another note, I made chicken last night using chipotle peppers in adobo sauce with a side of Mexican rice. I copied Chiptole's chicken recipe to satiate my burrito bowl addiction.
You're joking right? :rolleyes: Did you go to and read the URL's I posted? Even joe biden could understand the process......
You're joking right? :rolleyes: Did you go to and read the URL's I posted? Even joe biden could understand the process......
Yes I read them. I should've said "now I know the real meaning of searing", that's why I seared the rump roast.
Thanks Holly! The pepper is whole I think... It came out of a can that way so I didn't think to chop it up. The chicken was almost too spicy for my kids.
I used this (http://mexican.food.com/recipe/mexican-rice-117892) recipe for the Mexican rice. I didn't cook the rice long enough in the oil prior to adding the broth and puree, but I followed the instructions of the recipe very closely otherwise.
Next time you can slice open the pepper to remove the seeds, stems and the "ribs" on the inside.
So occasionally, despite my best efforts, my rice comes out under cooked...sometimes over cooked. I have no idea why. Depending on what I am making I will toast it in the skillet first then cook it in several cups of water as I would pasta, al dente, and it is perfect every time!
mark46th
02-23-2014, 17:27
Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...
I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.
Lan,
There are proper cooking methods, and then there are are "other" cooking methods which are popular with regular, stay-at-home-cook types.
You should research and read on all the available Culinary Topics, as it will help guide you in your journey. Your research will help you decide whom to listen to, versus who is just a home cook with ideas.
If you are serious in wanting to learn how to cook, there are many, many avenues.
Holly:munchin
Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...
I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.
We used to be able to make perfect rice when we lived at 260'. Now, at 4200', it's under-cooked. Water boils at 203° here. Would a rice cooker solve that problem? Is it like a pressure cooker? We're still working on adjusting the time, but it's been hit and miss so far. We have a pressure cooker, but I've not tried that method yet.
Pat
mark46th
02-23-2014, 19:28
PSM- try adding a couple extra oz of water for each cup of dry rice you are making. Add 5 minutes to the cook time... Adjust from there...
PSM- try adding a couple extra oz of water for each cup of dry rice you are making. Add 5 minutes to the cook time... Adjust from there...
Doing that already. That's my "hit and miss" solution but I keep forgetting to take notes. :o In my previous post I reminded myself about the pressure cooker. I'll try that next...if I remember. ;) I do rinse the talc and starch off before cooking, though.
Pat
Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...
I have been married to a Chinese woman for 35 years so I have a little experience with rice. First of all, wash and rinse it twice to remove all the talc. Second, soak it in water for a couple of hours before cooking. Third, cover rice with water to the depth of the cuticle on your forefinger. Place the pan of rice and water on a high flame. Bring it to a rolling boil, stir the rice a couple of times to keep it from sticking and burning on the bottom of the pan. Turn heat to low, cover and set a timer for 22 minutes. When the timer goes off, turn off the heat, remove from burner. You should have some decent rice at this point.
Now that is some good information, maybe that should be included on the packaging :) .
Gypsy- If you are having rice issues, buy a rice cooker. They are fool-proof if you follow the instructions...
mark46th, gee from just one stay at home cook type with ideas...thanks for the tips!
Lan,
There are proper cooking methods, and then there are are "other" cooking methods which are popular with regular, stay-at-home-cook types.
You should research and read on all the available Culinary Topics, as it will help guide you in your journey. Your research will help you decide whom to listen to, versus who is just a home cook with ideas.
If you are serious in wanting to learn how to cook, there are many, many avenues.
Holly:munchin
Holly this isn't a professionals only culinary thread, or forum, but a collection of different people with different experiences sharing ideas, recipes and cooking tips. Chill out, your comments are rather insulting.
Thank you all for the tips. I have a long way to go but I love to learn!
Holly this isn't a professionals only culinary thread, or forum, but a collection of different people with different experiences sharing ideas, recipes and cooking tips. Chill out, your comments are rather insulting.
Gypsy,
My comments were on point. Maybe the general public does not know what a person has to go through to become a Chef, and maybe that is the fault of the Culinary World that everyone sees on TV.:confused:
Literally, chefs shed blood from cuts, sweat from 15 hour back to backs, and tears, when being "instructed" on how to properly prepare a dish from a chef who is throwing your food at you, and screaming at the top of his lungs...day after day after day, until "you" get it.
This is to obtain the title. This process takes years and years of repitition, and then more repitition, which I have thankfully been through.
The outcome, however, is that you are as much an expert as anyone in proper culinary techniques, presentation, flavor, and guest satisfaction.
If I am not mistaken, I have not posted any of that on this board, because I failed to see the relevance, as it is just what you have to go through to achieve the goal of chef.
I understand from a cooks standpoint that they may be offended at my instruction, but chefs earn the right to express their opinion about Culinary topics.
I do NOT say that lightly, nor have I ever said that on PS about anything.
I am just one tiny small opinion on here, as I have always maintained.
And BTW, I enjoy reading all of your posts in the Gourmet thread.:)
Holly
mark46th
02-26-2014, 16:22
To become a famous chef these days you have to have multiple tatoos and bad hair...
To become a famous chef these days you have to have multiple tatoos and bad hair...
My Favorite Chefs Do Not, they are more of a Special kind of kick-ass Chef! :lifter,
I cannot say that about myself...though I am NOT a Famous Chef...just a regular folk.
Holly
To become a famous chef these days you have to have multiple tatoos and bad hair...
lol I've only been personally acquainted with 3 chefs in my life(4, if you count Boyardee); one's my son. They're all highly intelligent and funny.
I don't think those people on the cookoff shows are indicative...might be wrong.
mark46th
02-26-2014, 18:25
Next time I will use pink font! That was a joke referencing Guy Fieri, Ann Burrell, etc... I didn't say any one wasn't smart or successful. They are making yai baht on TV. But somewhere along the line, they made some bad personal choices. I have a tattoo but I was drunk, stupid and immediately regretted it.
Next time I will use pink font! That was a joke referencing Guy Fieri, Ann Burrell, etc... I didn't say any one wasn't smart or successful. They are making yai baht on TV. But somewhere along the line, they made some bad personal choices. I have a tattoo but I was drunk, stupid and immediately regretted it.
Don't get me wrong; I wasn't being confrontational-just don't know that many chefs and find it hard to believe that the majority are buffoons based on the ones I know.
Of course I get surprised every day, lately...
mark46th
02-26-2014, 19:18
I know you weren't Dusty- :D:D
My wife picked up 3 racks of these and cut them in half.
I've been on Smoking Meats Forum for years, but have never the 2-2-1 method with ribs. It's 2 hours smoked, 2 hours foil wrapped, and 1 hour smoked.
I did a home made dry rub I've used for years and smoked (don't have my smoker yet, so used the Weber gas grill with smoke tray) with hickory for 2 hours. I wanted to use bourbon during the wrapped 2 hours, but didn't want to waste any. :D So, I used a water bottle to make a sprinkler by drilling tiny holes in the cap. Worked like a charm. When I took it out after the 2 hour foil time, it was done. The baked beans still had an hour and a half to go. I put a little SBR's sauce on the meat and stuck it in the oven on "keep warm".
I wanted to use about 225°, but the Weber would not go lower than 244°, which is probably why I lost the last hour of smoking.
The meat was fall-off-the-bone tender which I don't care for. It seems to lose flavor when it's that tender. The bourbon and store-bought sauce added the flavor it had at the table. The recovered au jus was great! I just didn't know what to do with it. But I saved it. ;)
Foil wrapped ribs always seem to lose their taste, to me, but I want to get the bourbon flavor in them. Perhaps less time in foil or just spraying it on during the smoking. Maybe even a marinade. Oh well, I've got 2 and a half more racks to play with.
We had coleslaw, too, but it was left over from another meal.
ETA: The second pic is with just the rub. The fourth is after an hour in the "keep warm" with sauce.
Pat
mark46th
02-27-2014, 09:03
Lookin' good!
My wife picked up 3 racks of these and cut them in half.
I've been on Smoking Meats Forum for years, but have never the 2-2-1 method with ribs. It's 2 hours smoked, 2 hours foil wrapped, and 1 hour smoked.
I did a home made dry rub I've used for years and smoked (don't have my smoker yet, so used the Weber gas grill with smoke tray) with hickory for 2 hours. I wanted to use bourbon during the wrapped 2 hours, but didn't want to waste any. :D So, I used a water bottle to make a sprinkler by drilling tiny holes in the cap. Worked like a charm. When I took it out after the 2 hour foil time, it was done. The baked beans still had an hour and a half to go. I put a little SBR's sauce on the meat and stuck it in the oven on "keep warm".
I wanted to use about 225°, but the Weber would not go lower than 244°, which is probably why I lost the last hour of smoking.
The meat was fall-off-the-bone tender which I don't care for. It seems to lose flavor when it's that tender. The bourbon and store-bought sauce added the flavor it had at the table. The recovered au jus was great! I just didn't know what to do with it. But I saved it. ;)
Foil wrapped ribs always seem to lose their taste, to me, but I want to get the bourbon flavor in them. Perhaps less time in foil or just spraying it on during the smoking. Maybe even a marinade. Oh well, I've got 2 and a half more racks to play with.
We had coleslaw, too, but it was left over from another meal.
ETA: The second pic is with just the rub. The fourth is after an hour in the "keep warm" with sauce.
Pat
Those are some Kick Ass Ribs! Nice shrink and great color. I smoke with a Weber Smoky MTN. 22.5 and have always used the 2-2-1 method, except I cut it back to 2-2- .5 as the ribs were plenty done. The Smoking Meat Forum is a great source. The first time I smoked ribs I could not believe that I could do smoked meat that was that good and when I did pork shoulders for the first time I just about wet my pants, it was that good.
Team Sergeant, can you help me? Do you perhaps know how to make a giant "roulade" bread dumpling? My mother and sister used to make them with Suaerbraten and Fricasee'd Chicken. I have looked on many food websites; but they only have the small "mini" dumplings - and most of them have onions, spices and other stuff that were never included in the dumpling loaf I remember. This sucker, even before you immerse it in boiling water is almost the size of a small loaf of bread. I know that they used perhaps a dozen eggs, bread cubes (perhaps from an entire loaf, I don't remember) and flour. (Don't remember the quantity of that either. I never made one myself.)
Do you know any recipes for this gargantuan dumpling loaf that doesn't call for specific spices, onion, or meat? Just a plain "loaf" bread dumpling? Any input you could give me for one of these critters would be greatly appreciated. Thanks!!!
Team Sergeant
03-20-2014, 09:07
Team Sergeant, can you help me? Do you perhaps know how to make a giant "roulade" bread dumpling? My mother and sister used to make them with Suaerbraten and Fricasee'd Chicken. I have looked on many food websites; but they only have the small "mini" dumplings - and most of them have onions, spices and other stuff that were never included in the dumpling loaf I remember. This sucker, even before you immerse it in boiling water is almost the size of a small loaf of bread. I know that they used perhaps a dozen eggs, bread cubes (perhaps from an entire loaf, I don't remember) and flour. (Don't remember the quantity of that either. I never made one myself.)
Do you know any recipes for this gargantuan dumpling loaf that doesn't call for specific spices, onion, or meat? Just a plain "loaf" bread dumpling? Any input you could give me for one of these critters would be greatly appreciated. Thanks!!!
Wow! Sorry I don't think that is classic French cuisine. :D You might try a Google search!!!
Egg foo young and, in honor of the day, Spring rolls. My wife made the rolls. I love that cast iron wok!
Pat
Lamb, Chicken, Beef wrap with spicy peach yogurt and "thinly" sliced red/yellow peppers and onions.
Team Sergeant
04-11-2014, 07:11
Lamb, Chicken, Beef wrap with spicy peach yogurt and "thinly" sliced red/yellow peppers and onions.
I like your approach, when in doubt add all the proteins. :D
What's in the "spicy peach yogurt" that sounds great!
I like your approach, when in doubt add all the proteins. :D
What's in the "spicy peach yogurt" that sounds great!I tried the 1st one with just peach yogurt however, the wife said it was too sweet w/o any hot/spiciness.
So, I mixed the yogurt with some red peppers and hot chili sauce.
A friend works for a food broker, she recently received a 10 lb bag of red lentils and gave me some.
Found this recipe online...it is excellent!
Lentils (Dal):
1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
1 (1/2-inch) piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional
Tempering oil (bagaar):
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves
Directions
Put the lentils in a strainer and rinse them under running water. Add
them to a bowl, cover with water and let soak for 30 minutes. Drain
and set aside.
In a medium saucepan, combine 2 cups of water, the onions, garlic,
ginger, tomatoes, chile, if using, and the lentils. Bring to a boil
over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT
YET; it will toughen the lentils, thereby lengthening their cooking
time. Lower the heat, cover the pot with a lid and gently simmer until
the lentils are tender, almost translucent, and almost falling apart,
about 30 to 40 minutes.
Whisk the lentils, releasing its natural starch, and mash some them so
the mixture becomes thick. Add salt, to taste.
Tempering oil (bagaar):
In a small bowl, combine the cumin and mustard seeds. In another
bowl, combine the spice powders.
In a small skillet, over a medium-high flame, warm 1 tablespoon
vegetable oil. Once the oil is shimmering, add seeds and immediately
cover so you don't get covered in spluttering oil! Add the
spices. They should sizzle and bubble a little - that's the blooming
and it's exactly what you want. Don't let them burn. The mixture
should bloom for about 30 seconds, no more.
Pour the oil mixture into the lentils, standing back so you don't get
hurt when the mixture splutters again. Stir to combine. Transfer the
lentils to a serving dish and garnish with cilantro.
Can add splash of fresh lemon juice before serving.
I did add the fresh lemon juice and extra cilantro...because that's how I roll. :D Also I substituted a jalapeno since I didn't have a serrano.
Seared scallops w/greek salad...
Olive oil will burn..:o
eine_frau
05-04-2014, 07:00
six weeks late...
but they are called Serviettenknödel here. Maybe that helps with the search.
this is a german recipe, if it is what you were looking for I can translate it
http://www.marions-kochbuch.de/rezept/1430.htm
Team Sergeant
05-04-2014, 10:19
Seared scallops w/greek salad...
Olive oil will burn..:o
Nice sear on those scallops!!!!! Next time use canola oil it has a higher smoke point than olive oil and is tasteless (neutral oil).
(I like doing scallops with a citrus beurre blanc......)
Nice sear on those scallops!!!!! Next time use canola oil it has a higher smoke point than olive oil and is tasteless (neutral oil).I remember you saying that now in a previous post.:o
(I like doing scallops with a citrus beurre blanc......)
I had to google that since, I am a rookie however, I'll try and attempt the concoction you've mentioned in a couple of days.:munchin
Team Sergeant
05-05-2014, 10:48
I remember you saying that now in a previous post.:o
I had to google that since, I am a rookie however, I'll try and attempt the concoction you've mentioned in a couple of days.:munchin
Basic Beurre Blanc brought to you by the CIA....... This guy knows his stuff, watch and learn.
Basic Beurre Blanc recipe from the World's Premier Culinary College
http://www.youtube.com/watch?v=F-UmMgtS65E
Brazilian friends put me onto this. Picanha is the "rump cap" or "top sirloin cap"( North American butchers will cut it for you if you go early, make sure they don't trim away the fat)
INGREDIENTS:
one entire piece of picanha
rock salt
garlic paste
PREPARE:
Cut the picanha into 2 inch-thick beefs
Leave the fat layer on it (just remove after grilling)
Rub the rock salt on the meat alone or with garlic paste
Arrange the meat in skewers or directly over the grill
Cook the meat to your preference.
In the Brazilian way, you can slice the outer layers and keep the rarer meat in the grill for more cooking.
mark46th
05-05-2014, 12:32
Guy- If you have a Chinese market nearby, try to find some kungpao sauce for the scallops... Stir-fry them and serve with rice. You can add onion, water chestnuts, celery and carrots if you like...
Golf1echo
05-16-2014, 15:26
1st shipment of salmon arrives. Nice plane too, it is a 73Salmon :D
Really enjoy salmon especially sockeye, any good recipes ?
http://finance.yahoo.com/photos/the-arrival-of-the-spring-salmon-1400267594-slideshow/
Golf1echo
05-16-2014, 18:52
Unfortunately I am only familiar with the taste of Sockeye, it would be nice to get out on the Copper River someday. I did get a chance to go where Kings and Silvers come to our lower 48, beautiful country on the edge of the world it seems. A place where high tide cards are critical...the drift logs will kill you. You will find swamps on hills sides created by Roosevelt Elk, cougar warning signs and if you see the sun...your lucky. Bring your serious rain gear in the fall but what a place. Spent 2 weeks out that way in the fall for about 7 years and eventually caught a glimpse into the native fishing practices as the salmon return.
Here is some advice from an old German Mason that over the years built many of the smokers. He looked for 12-15lb males ( no row, and similar sizes ) for smoking, first use brine and of course alder wood smoke.
As for how I try to cook salmon if not raw, Salt, Pepper, maybe dill, some butter, and lemon.
Just by coincidence Cantrell's and Black Trumpets taste well with fire grilled ( bring your own dry wood) salmon. :D
One of the river sources looks like this:
http://www.nps.gov/olym/planyourvisit/visiting-the-hoh.htm
mark46th
05-19-2014, 08:00
I did a couple of racks of ribs in the smoker yesterday. I have always used red oak for smoke but lately I have been using pecan. I am very pleased with the results. Pecan gives off a deep, earthy, rich smoke, not as harsh as hickory and really gives the meat a nice flavor.
Speaking of Ribs, did some myself today used apple and cherry for the smoke these were pretty meaty 4.5 #s per rack, they had left a lot of the loin attached. I trimmed it off and smoked the pieces on the side.
28101
Fettuccine Alfredo with, first ever, home grown artichokes and Weber Gas Grill baked chicken.
ETA: Stymie and the artichoke! (https://www.youtube.com/watch?v=2n5oH6xzLN4)
Pat
Fettuccine Alfredo with, first ever, home grown artichokes and Weber Gas Grill baked chicken.
Pat
Your artichoke plant is beautiful!
Have you ever stuffed and baked them?
Your artichoke plant is beautiful!
Have you ever stuffed and baked them?
No. I'm pretty much like Stymie when it comes to Artie chokers. ;)
Pat
mark46th
05-22-2014, 08:14
'No. I'm pretty much like Stymie when it comes to Artie chokers.' PSM
"It might have choked Artie but it ain't gonna choke Stymie!" Stymie
For you younger folks, PSM is referring to Stymie from the old "Our Gang" or "Little Rascals" films that we watched on Saturday mornings when we were kids. Stymie was a little black kid with a shaved head who wore a derby. His character probably wouldn't be tolerated today...
'No. I'm pretty much like Stymie when it comes to Artie chokers.' PSM
"It might have choked Artie but it ain't gonna choke me!" Stymie
For you younger folks, PSM is referring to Stymie from the old "Our Gang" or "Little Rascals" films that we watched on Saturday mornings when we were kids. Stymie was a little black kid with a shaved head who wore a derby. His character probably wouldn't be tolerated today...
I made the link to that video, in my original post, more obvious. ;)
Pat
No. I'm pretty much like Stymie when it comes to Artie chokers. ;)
Pat
:D
But you're missin' somethin' goooood!
:D
But you're missin' somethin' goooood!
Got a recipe? I'd hate for my culinary education to be stymied. :D
Pat
mark46th
05-25-2014, 13:37
Just started a braised boneless leg of lamb. First pic is while I am searing the meat, second pic is with braising liquid added, ready to go in the oven. Braising liquid is beef consommé, 2 Tbsp rice vinegar and cheap red wine. Fresh herbs are Tarragon and Rosemary and there are two celery roots down in the liquid. Third is the veggies ready to go into the pot- parsnips, carrots, celery and onion.
mark46th
05-25-2014, 18:05
Here's the final product...
Looks delicious, and hearty mark46th! Reminds me I have a yearling to slaughter.
Got a recipe? I'd hate for my culinary education to be stymied. :D
Pat
Yes, my grandma's. :D
Slice off the tops of the leaves and also the stems so they sit flat in a pot of water. Rinse several times and boil in salted water with fresh lemon juice about 15 minutes (depending on size we prefer the medium-ish size.)
Drain and cool. Mix together breadcrumbs, parmesan cheese (about 1 cup breadcrumbs to 1/2 cup cheese) dried oregano, garlic powder, salt and pepper. Separate the leaves slightly so you can stuff each individual leaf with mixture (yes, time consuming but a labor of love :D ) drizzle a good quality olive oil over leaves and stuffing, be sure the stuffing mix is not dry...but not soaking either. Bake at 350 for 20 minutes.
To eat just use your teeth to scrape off all that goodness and the meat of the bottom of the leaf.
Yes, my grandma's. :D
Slice off the tops of the leaves and also the stems so they sit flat in a pot of water. Rinse several times and boil in salted water with fresh lemon juice about 15 minutes (depending on size we prefer the medium-ish size.)
Drain and cool. Mix together breadcrumbs, parmesan cheese (about 1 cup breadcrumbs to 1/2 cup cheese) dried oregano, garlic powder, salt and pepper. Separate the leaves slightly so you can stuff each individual leaf with mixture (yes, time consuming but a labor of love :D ) drizzle a good quality olive oil over leaves and stuffing, be sure the stuffing mix is not dry...but not soaking either. Bake at 350 for 20 minutes.
To eat just use your teeth to scrape off all that goodness and the meat of the bottom of the leaf.
Nuuuuuuummmm...just finished off a couple of 'chokes before the grilled cow.
We use the same 'choke recipe :D
Delicious "peasant" food.
Nuuuuuuummmm...just finished off a couple of 'chokes before the grilled cow.
We use the same 'choke recipe :D
Delicious "peasant" food.
Nice! My mouth was watering as I typed. :D We only make these a couple times a year...
Nice! My mouth was watering as I typed. :D We only make these a couple times a year...
Excellent recitation of the recipe...we make them a few holidays over the course of the year...assuming a reasonable price per artichoke. I refuse to pay the sometimes outlandish prices for "peasant" food.
Enjoy !
Excellent recitation of the recipe...we make them a few holidays over the course of the year...assuming a reasonable price per artichoke. I refuse to pay the sometimes outlandish prices for "peasant" food.
Enjoy !
Thanks.
Same same...Easter always and if we can get them, at Thanksgiving and/or Christmas.
Occasionally I make one for myself just because. :D
Made these little peanut butter coconut deals for my kids this morning. Got the recipe from a website I subscribe to.
COCONUT AND PEANUT BUTTER BALLS
1 Cup all natural nut butter (I used peanut butter)
1/4-1/2 cup honey or agave
1 tsp vanilla
1 cup raisins (optional)
Any other add-ins (seeds, nuts, etc.)
Unsweetened Coconut
Mix peanut butter, honey, vanilla, and raisins.
Spread unsweetened coconut on wax paper.
Drop peanut butter mixture onto coconut and roll. Chill for 1 hour or longer.
Well still do not have anything so far. Lounge chair, TV, Internet and a Orion Cooker. Do not need much more except this......
28279
Just cooked my first meal. 8lb Brisket cooked in the Orion. 3 hrs 20 min and now I have to let it rest to carve and try. Can not wait. Brisket on Texas Toast. Making BBQ sauce for a rack of ribs on Thursday.
Oh I do have a Double Oaked Woodfords Reserve for the meal......:D
That's some bark on the brisket, B! :lifter
Well still do not have anything so far. Lounge chair, TV, Internet and a Orion Cooker. Do not need much more except this......
28279
Just cooked my first meal. 8lb Brisket cooked in the Orion. 3 hrs 20 min and now I have to let it rest to carve and try. Can not wait. Brisket on Texas Toast. Making BBQ sauce for a rack of ribs on Thursday.
Oh I do have a Double Oaked Woodfords Reserve for the meal......:D
What kind of heat do you maintain on your brisket? My first one was good but a little dry and I am fixing to try another one.
I don't cook but I eat.
Mary made some spaghetti with elk/venison that is smoking hot good today.
What ever rub was left over I put it on the fat side so it would make a good bark and add to the juices as it cooks.
I shot for the temp for the meat to be at 190-195 .......
I put Apple cider in the pan and hickory chips around the pan. It came out pretty good If I do not say so my self. Very Juicy and the taste was great. The rub was a little hotter than my last one that I mixed but it was like I like it.......
Here is one after I sliced it up.....28280
Lunch for the week:D
I shot for the temp for the meat to be at 190-195 .......
190 to 195! :eek::eek::eek:
Pat
190 to 195! :eek::eek::eek:
Pat
They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......
They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......
I thought you meant the temp of the meat, not the Orion! Had me worried there, B. ;)
Pat
Team Sergeant
06-10-2014, 05:44
They recomend with the Orion to do it at 205-210 and 2hrs and 30min I found it comes out dry and tough. I honestly like to do it at 180 for 5 hrs but then it just falls apart......
I've never heard of cooking a brisket for only 2 1/2 hours....... never. Stick with the long slow method for brisket.
If you're cooking time is too long than you need to find the sweet spot concerning time, heat and weight. That's called BBQing and the job description of a real pit master. If BBQ was easy everyone would be doing it.
There's also braising if BBQing or grilling is too difficult. :)
Myron Mixon is a world class BBQ master. He likes to cook hotter and faster than most BBQ masters and he keeps winning......
http://www.thedailymeal.com/perfect-brisket
Get his book....... http://www.jacksoldsouth.com/book
I've never heard of cooking a brisket for only 2 1/2 hours....... never. Stick with the long slow method for brisket.
If you're cooking time is too long than you need to find the sweet spot concerning time, heat and weight. That's called BBQing and the job description of a real pit master. If BBQ was easy everyone would be doing it.
There's also braising if BBQing or grilling is too difficult. :)
Myron Mixon is a world class BBQ master. He likes to cook hotter and faster than most BBQ masters and he keeps winning......
http://www.thedailymeal.com/perfect-brisket
Get his book....... http://www.jacksoldsouth.com/book
Regular smokers vs Orion Cookers are two totally different type of cooking processes. I know the long and slow method and have used it for years with great results. You have to change your cooking method when using the Orion. I have tried many different ways and have gotten good results with my current steps.
Here are some comments from the Orion pages that other have used. Yes you can have a good brisket done at 2.5-3 hrs.
http://www.theorioncooker.com/community/forumrw/#/discussion/comment/1963
I made this for my family today and we all enjoyed it.
1lb ground beef
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup finely chopped carrots
2 cloves garlic (minced)
1 can tomato sauce (15 oz)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and pepper to taste
5 medium zucchini, sliced lengthwise into 1/4-inch thick strips
1 cup cottage cheese
1 egg beaten
3/4 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
LINK (http://allrecipes.com/Recipe/Summer-Lasagna/Detail.aspx?event8=1&prop24=SR_Thumb&e11=summer%20 squash&e8=Quick%20Search&event10=1&e7=Search%20Res ults&soid=sr_results_p1i9)
Rob_Frey
07-24-2014, 14:53
Looks like a good one, what do you call it?
Looks like a good one, what do you call it?
Thank you. The author of the recipe calls it Summer Lasagne. This (http://allrecipes.com/Recipe/Summer-Lasagna/Detail.aspx?event8=1&prop24=SR_Thumb&e11=summer%20 squash&e8=Quick%20Search&event10=1&e7=Search%20Res ults&soid=sr_results_p1i9) describes it in better detail.
mark46th
07-24-2014, 17:51
Sounds good! It works with Eggplant Parmesan, also...
bailaviborita
07-24-2014, 20:09
I made chili last night, family recipe. The guys on the second floor at SWCS loved it for lunch today:
- 1 lb of ground beef, browned
- 5 red hots hot dogs, cut into small pieces
- 2 sticks of celery, chopped
- 3 slices of thick bacon, chopped and fried, but still soft
- 1/2 cup beer (I used Busch last night)
- 2 onions, chopped
- 4 jalapeno peppers, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can of chili beans
- 1 can of baked beans
- 1 can of kidney beans
- 1 can of black beans
- 1 can of diced tomatoes
- 1/8 cup red wine
- 1/8 cup red wine vinegar
- 1/8 cup of chili powder
- 2 tsp of flour
- tblsp each of: Worcester sauce, chopped garlic, oregano
- tsp each of: cumin, basil, salt, pepper, paprika, sugar, cayenne pepper, parsley
- to taste: crushed red pepper, Fiery 5-pepper spice, and Tabasco (I used 1 tsp, 1 tsp, and 2 tsp respectively)
1/2 of one onion fried a little in the bacon grease first. Then add everything into a big pot. Drain a little bit of the juice- but not very much- of the beans before adding. The measurements are more of a guideline than hard and fast rules. I normally do pinches and pours. Dry spices go in last. I probably used a little more of the spicier ingredients than is listed above. After stirring on low to medium heat (after everything has cooked) for about an hour or so (really depends on how hungry you are, patient, and how the ingredients seem to mix together- I think I did 1 1/2 hours last night, 2-3 gets you some mean flavors), put in a bowl, top with some shredded sharp cheddar and a few chili-flavored Frito chips.
(1VB)compforce
07-24-2014, 20:20
- 1/2 cup beer (I used Busch last night)
Guinesss > Busch
Sounds good!
Did a New York Strip this evening. Salt, Black Pepper and Chipotle Chili Powder rub, pan seared and finished in the oven. The pan sauce was a red wine (cab) reduction with beef "Better than Boullion", mirrin, and ranier cherry. Israeli cous cous and roasted brussel sprouts to finish it.
I was actually a little surprised the sauce was as good as it was. I was poking around to find something when I realized I was out of stock and just grabbed some leftover cherries and the bottle of mirrin since they were handy. I was expecting it to be horrible and have to throw it out, but it turned out to be a perfect match with the rub. It sounds just...wrong... but it was one of the better sauces I've had.
bailaviborita
07-24-2014, 20:27
I'll have to try that sauce! And yes, Guinness is, but I only had Busch! Will have to sub next time!
Sounds good! It works with Eggplant Parmesan, also...
I will make the recipe with Eggplant next time. Thank you for the suggestion sir!
QP bailaviborita, your chili recipe looks great!
GreenSalsa
07-27-2014, 14:33
Blueberry Rum Jam
Blueberry Rum Jam
Very Nice !
Blueberry Rum Jam
Amazing color Sir!
Great job! Please let me know if you are ever sending them to various locals?:cool:
Holly
GreenSalsa
07-28-2014, 04:22
Amazing color Sir!
Great job! Please let me know if you are ever sending them to various locals?:cool:
Holly
Thanks--lets see how the color holds in 4-6-8 months! My goal is next year to be doing this with honey instead of sugar. I have two hives I have been growing this year and will be expanding to four hives next spring. Over the last 3 years I have been steadily landscaping with edibles, blueberries, blackberries, plumbs, peaches, and now apple trees.
Next spring I am going to experiment with a box herb garden and in 4-5 years terrace off a large steep slope for a dedicated series of gardens and put in a fairly good sized workshop into the hillside.
My goal is to pass on these kind of crafts and skills to my daughters. I really believe every American needs to know how to perform these kind of basic skills.
Were they your Blueberry bushes? You've said you planted some but it takes a few years for them to take off.
My grouping of three will produce a small bowl a day for a couple of weeks. Took a few years to get them established though.
From a distance with a quick glance you could mistake them for a group of Azaleas. Plant them in clumps of three or more around the yard where you would have put Azaleas. You'll never get flowers but you'll get something better.
Now all you'll need is a fig tree to go with the peach and apple trees. D3 went over to Grammie's house a few days ago, shook the apple tree and got enough apples to bake two apple pies. Tart little apples so you need extra sugar.
GreenSalsa
07-28-2014, 06:45
Were they your Blueberry bushes? You've said you planted some but it takes a few years for them to take off.
I am using my Blueberries as a hedge (2 each 60 ft hedges) between myself and my neighbor. When I had my yard landscaped, I had the entire yard slope very gently towards this side of the yard and then had a ditch dug to drain out all excess water towards the river. I have been planting on both sides of this ditch I created. My blueberries have been going about 3 years now and I am getting about 4-8 cups every two days. This year I have made 36 pints of blueberry jam and frozen another 12 pints for later use. I am adopting a slow but steady approach to this planting.
That same border has two 20 foot sections of blackberries and I separated the blackberries and the blueberries by eight plum trees. The long term intent is to place my expanding honey bee hives into that ditch. See attached.
Man, you are going to have a ton of Blueberries in a couple more years.
GreenSalsa
07-28-2014, 08:47
Man, you are going to have a ton of Blueberries in a couple more years.
Oh yea! Next year I will be able to start bottling my own blueberry syrup and in a couple more years I am thinking of blueberry wine...thoughts?
(1VB)compforce
07-28-2014, 19:46
OK, first time making gumbo. turned out pretty good...
Chicken and Andouille Gumbo w/ Jasmati Rice
Anyone have a suggestion for quail eggs? My 14 y/o is pet-sitting for a family with quail. All eggs are ours for the next 12 days or so. That's about half-dozen eggs a day. (Maybe in 12 days I'll have enough to make an omelet!)
Will post a photo of whatever I make. :)
Susan
mark46th
07-31-2014, 21:16
Hatch them, feed them, grow them, release them. Buy a good bird dog, a 20 gauge side by side and hunt them. I like quail baked on a bed of wild rice and sautéed cremini mushrooms accompanied by a glass of Pinot Griggio...
Hatch them, feed them, grow them, release them. Buy a good bird dog, a 20 gauge side by side and hunt them. I like quail baked on a bed of wild rice and sautéed cremini mushrooms accompanied by a glass of Pinot Griggio...
LOL. I suspected one of you would suggest I just eat the birds. :D You've gone a few steps more creative - which I love. Thanks!
S.
You can use O'Douls beer and it'll work fine. What you're looking for is the yeast. Not sure how it'd work with a Guinness. This is easy enough for a dumb sailor to do without screwing it up.
Ingredients:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
¼ cup chopped walnuts/pecans
½ cup blueberries
Directions:
Preheat oven to 375 degrees.
Fold the stuff together until it's all blended good, and pour into a greased loaf pan.
Pour melted butter over the top
Bake 1 hour until a knife inserted comes out clean, remove from pan and cool for at least 15 minutes.
You can also add raspberries along with the blueberries for a nice patriotic thing. Kind of neat. Make sure the baking powder is fairly new. Old ingredients will be a let down every time. Sift the flour.
Enjoy!
Guymullins
08-02-2014, 10:55
Actually just finishing the left overs of a very fine Casoulet I made three nights ago.
Duck breast, cubed smoked bacon and Italian sausage all fried in a bit of olive oil. Red wine, diced onion, tomato paste and whole-grain mustard stirred in together with two cans of Canelli beans, covered with bread crumbs and grilled until gold.
You can use O'Douls beer and it'll work fine. What you're looking for is the yeast. Not sure how it'd work with a Guinness. This is easy enough for a dumb sailor to do without screwing it up.
Enjoy!
Interesting. I make beer bread often, usually with savory ingredients (various spices and or cheeses) for variation. Never thought about adding blueberries...I will have to try this, maybe with a Sam Adams Pale Ale. I don't think that Guinness would be a good choice...
Interesting. I make beer bread often, usually with savory ingredients (various spices and or cheeses) for variation. Never thought about adding blueberries...I will have to try this, maybe with a Sam Adams Pale Ale. I don't think that Guinness would be a good choice...
I'm not a baker. Baking requires following a formula instead of a recipe. I'm not a disciplined cook. I'm ok with putting meat in a chili pot or a pork roast in a crock pot, but this was the first time I tried baking anything. Now, having a Sam Adams Pale while baking bread, that's a wonderful idea.
I'm not a baker. Baking requires following a formula instead of a recipe. I'm not a disciplined cook. I'm ok with putting meat in a chili pot or a pork roast in a crock pot, but this was the first time I tried baking anything. Now, having a Sam Adams Pale while baking bread, that's a wonderful idea.
Baking is indeed an exact science, but this seemed to be a pretty easy recipe that anyone can follow!
I made spinach smothered potato and chedder cheese filled perogies last night from a recipe I found here (http://www.midwestliving.com/recipe/spinach-mushroom-sausage-pierogi-bake/). Next time I will make spinach filled perogies from scratch. We didn't have fresh mushrooms so I cut back on the cream cheese a bit and added a can of cream of mushroom soup. I should have cut back on the salt to account for the added soup because it was a bit salty.. I omitted mozzarella cheese because we didn't have any.
(1VB)compforce
09-14-2014, 19:43
Now that the madness of my annual BBQ is over... Over the last three days (two of prep and finishing/serving yesterday) I made...
240 Enchiladas, 80 each beef, chicken and cheese
3 Gallons of enchilada sauce
40 Marinated and Grilled Skirt Steak
50 Marinated and Grilled Chicken Breast
2 lbs each of Southwest Coleslaw and a Romaine Salad w/ Southwest Vinaigrette
1 Gallon each of Chipotle dipping sauce,Cilantro/cream cheese dipping sauce, Salsa and Pico de Gallo
1 Gallon each of White Russian Ice Cream and Margarita Sorbet (yes, about 30 proof for each)
Oh yeah, and there were a few people with allergies so all of the above were done wheat/gluten free. All was done by hand with the exception of the tortillas and egg roll wrappers, which were bought at a local mexican grocery and H Mart respectively. I had enough to do without having to press 200+ soft corn tortillas. I seem to do those an average of twice each to get them not to crack and stay soft, if anyone has any tips on them, I am all ears. I ordered the tomatillo sauce but the delivery was actually canned tomatillos so I ended up doing the sauce from the very basics.
On the non-gluten free side I also did 100 Southwest Egg Rolls
Here's a couple of pics of the layout to get you started. I'll post pics of the food and the recipes tomorrow after I finally get some sleep.
BTW, this was the initial setup to make sure I knew where everything would be placed. Everything was straightened up and table cloths ironed, etc. before the BBQ. The table back in the corner was to become the Fallen Soldiers Table that I always put up at gatherings.
^^ Nice, that sounds like quite the spread! Have you recovered?
Failed to take a picture, but rocked some pretty awesome Dutch Oven Barbacoa yesterday. I'm glad it turned out so well....made my Broncos losing a little less painful.
The Reaper
09-22-2014, 11:56
Now that the madness of my annual BBQ is over... Over the last three days (two of prep and finishing/serving yesterday) I made...
240 Enchiladas, 80 each beef, chicken and cheese
3 Gallons of enchilada sauce
40 Marinated and Grilled Skirt Steak
50 Marinated and Grilled Chicken Breast
2 lbs each of Southwest Coleslaw and a Romaine Salad w/ Southwest Vinaigrette
1 Gallon each of Chipotle dipping sauce,Cilantro/cream cheese dipping sauce, Salsa and Pico de Gallo
1 Gallon each of White Russian Ice Cream and Margarita Sorbet (yes, about 30 proof for each)
Oh yeah, and there were a few people with allergies so all of the above were done wheat/gluten free. All was done by hand with the exception of the tortillas and egg roll wrappers, which were bought at a local mexican grocery and H Mart respectively. I had enough to do without having to press 200+ soft corn tortillas. I seem to do those an average of twice each to get them not to crack and stay soft, if anyone has any tips on them, I am all ears. I ordered the tomatillo sauce but the delivery was actually canned tomatillos so I ended up doing the sauce from the very basics.
On the non-gluten free side I also did 100 Southwest Egg Rolls
Here's a couple of pics of the layout to get you started. I'll post pics of the food and the recipes tomorrow after I finally get some sleep.
BTW, this was the initial setup to make sure I knew where everything would be placed. Everything was straightened up and table cloths ironed, etc. before the BBQ. The table back in the corner was to become the Fallen Soldiers Table that I always put up at gatherings.
I love the wall decor. :D
TR
(1VB)compforce
09-22-2014, 12:49
I love the wall decor. :D
TR
Thanks! Those are the commemoratives (you can't see the pistol above because I took the pic too low). It hangs about 6" over the rifle. Here's the detail you can't see...
Unfortuately they didn't have the pistol without the tab on the grips. I said something to the CSM about it and he said not to worry about it. I hang the maroon beret there along with my shadowbox and Afghanistan awards so no one thinks I am posing (shadowbox wasn't added when I took the below pic).
Rifle is DPMS AR-10
Pistol is Kimber Custom II in .45
(1VB)compforce
09-22-2014, 13:22
^^ Nice, that sounds like quite the spread! Have you recovered?
Still working on it.
Here come the recipes...
Chicken Marinade - Makes enough for 2 lbs of chicken
1 Whole Onion sliced into rings
6 garlic cloves chopped or minced
Adobo Seaosning
Cumin
Mango Nectar
Lime Juice
I used boneless, skinless chicken breasts about 6oz each
place chicken in 9x13 pan with onion between layers and pour marinade over the top of each layer as it is placed. Wrap and refrigerate at least 24 hours.
The original recipe is just as above. I had to mess with the proportions a lot to get it where I wanted it. Taste your marinade before you put the chicken into it so you can adjust the proportions! There were no amounts on the original recipe. I ended up adding salt, black pepper and then adjusting everything until I found the balance. BTW, I marinated for 3 days and the chicken looked like it was a ceviche from all the acid.
Carne Asada (Grilled Steak) - Makes enough for 4 lbs of steak
4 lbs trimmed skirt steak
1 lime, juiced
1 lemon juiced
1 Orange, juiced or 1/2c orange juice
2 Tbsp chili powder
1 - 1/2 Tbsp dried Oregano
5 garlic cloves chopped or minced
1/4c soy sauce (add more if you use lite)
2 large jalapenos rough mince
1 medium white onion sliced thin (very thin or it will stick to the grill)
Throw it all in gallon ziplocks and refrigerate for at least one day
This one was the big hit on the entree side. There were only 4 steaks left when it was over... The marinade was really thick, almost like a paste so I took some of the leftover mango nectar from the chicken and used it to thin the marinade and then adjusted the seasoning, added salt and black pepper. Adjust the seasonings and throw it in the fridge for 3 days.
on a side note, I turned the temp on the fridge down to 34 degrees from the normal 36 I keep it at. I was holding longer than normal because of the prep.
Slaw - makes 12 servings
3c jicama sliced thin and cut in strips
5c red cabbage sliced thin
1c thin sliced red onion
1/2c fresh cilantro chopped
1/4c Mayo (miracle whip also works but ramp up the spices if you use it)
1/2c buttermilk
1 Tbsp lime juice
salt and black pepper
Mix the cabbage, onion and jicama in one (very large) bowl. Mix the wet ingredients, cilantro and spices in another bowl using a whip to incorporate them thoroughly (don't whip them, just use it to blend them together). Refrigerate the wet ingredients for an hour to let the flavor develop. Pour the wet ingredients into the bowl with the dry ingredients and use your hands (wearing gloves) to mix it all together. Serve chilled.
Chipotle Cilantro dipping sauce - 6 servings (Courtesy of Emeril Lagasse)
1 1/2c sour cream
1/2c Mayo
2 Tbsp Chipotle in Adobo Sauce
2 Tbsp fresh cilantro, chopped
1/2 tsp salt
put all ingredients in a blender/food processor and pulse until incorporated. chill until served
Southwest Vinaigrette - 6 servings (Courtesy of Rachel Ray)
2 cloves garlic, minced
1 lemon, juiced
1 tsp prepared dijon mustard
1 tsp chili powder
1/2c Extra Virgin Olive Oil
salt and black pepper to taste
Throw everything in a blender and go until it emulsifies (no need to drizzle the oil)
OK, still a couple of really involved recipes to add, but I have to get back to work. I'll fill those in next break.
The attached picture is NOT plated to look good, it's just a pic of a plate of leftovers I made the other day. The steak, chipotle sauce and slaw are in the pic along with some leftover rice I had sitting around. I took the pic just so you could see what the recipes look like at the end.
Did a 5K this morning, Making Strides against Breast Cancer, was really cold but dressed in layers and did fine. Knees won't let me run anymore but I managed to finish in 43 minutes. :lifter (Hey I'm short!)
Came home and made something nourishing and warm...one of my favorite dishes at this time of the year, ratatouille. Browned some chicken breast in the dutch oven for protein and decided to heat up some Naan brushed with olive oil and seasoned with Zatar for a side. Mmm mmm good!
Team Sergeant
10-20-2014, 09:33
Did a 5K this morning, Making Strides against Breast Cancer, was really cold but dressed in layers and did fine. Knees won't let me run anymore but I managed to finish in 43 minutes. :lifter (Hey I'm short!)
Came home and made something nourishing and warm...one of my favorite dishes at this time of the year, ratatouille. Browned some chicken breast in the dutch oven for protein and decided to heat up some Naan brushed with olive oil and seasoned with Zatar for a side. Mmm mmm good!
Great looking ratatouille!!!! (I might have finished it with a drizzle of the olive oil!)
Great looking ratatouille!!!! (I might have finished it with a drizzle of the olive oil!)
Thank you! I will definitely do that next time, I make it often in the winter. Although the picture doesn't seem to reflect it, I do make mine a wee bit soupy (by adding extra red wine to deglaze :D and then cover to cook on low so the veggies release their natural juices.)
Team Sergeant
10-26-2014, 18:42
Thank you! I will definitely do that next time, I make it often in the winter. Although the picture doesn't seem to reflect it, I do make mine a wee bit soupy (by adding extra red wine to deglaze :D and then cover to cook on low so the veggies release their natural juices.)
As my chef once told me about ratatouille, "It's not a stew".........;)
mark46th
10-27-2014, 17:03
Have a chunk of brisket in the smoker. Pictures when I get home...
The Reaper
10-27-2014, 17:45
I just roasted and ground some Ethiopian beans.
Very good coffee, or so I am told.
TR
I put a pork roast in the slow cooker this morning with onion and garlic. This afternoon my wife roasted some of our red and green Big Jim chilis. I used some of the pork for taco meat and froze the rest for future piggy goodness. I also added a couple of the green chilis, the juice from the chili steaming, pork broth, and a little Cabernet. Also made taco shells to taste (soft or crisp). Topped with salsa from the garden and cheese from Walmart (Oh, well. We don't have a cow. ;)).
Pat
ETA: Added pix. Of course I forgot to take a pic of the plated result. :mad:
I put a pork roast in the slow cooker this morning with onion and garlic. This afternoon my wife roasted some of our red and green Big Jim chilis. I used some of the pork for taco meat and froze the rest for future piggy goodness. I also added a couple of the green chilis, the juice from the chili steaming, pork broth, and a little Cabernet. Also made taco shells to taste (soft or crisp). Topped with salsa from the garden and cheese from Walmart (Oh, well. We don't have a cow. ;)).
Pat
Hmm. I've got pix, but the Manage Attachment/upload button gives me a "This webpage is not available" error message. I'll post them later.
Pat, will not need the picture, you already painted it. :)
Pat, will not need the picture, you already painted it. :)
Thanks, but could you smell them? ;)
It seems Chrome was the problem in not attaching the pix. Fixed now.
Pat
As my chef once told me about ratatouille, "It's not a stew".........;)
I know. Occasionally it's my delight to have some "juice" for dipping a nice chunk of fresh crusty bread. :cool: Not a lot, just a little.
PSM, looks and sounds delish!
(1VB)compforce
11-23-2014, 12:34
First time ever making sausage from scratch. This was done completely via reading books and watching a video on the internet. It came out better than I expected.
4 lbs pork (it's a bit lean because I used loin rather than shoulder)
4 heaping teaspoons of minced garlic
about 4 Tbsp red pepper flakes
two bunches of sage, fine chop
6oz Parmesan, grated
a little less than 1/4 cup salt (I made a taster and decided to add more than the 1/8th I started with)
a few drops of olive oil to add moisture.
Things I learned:
It doesn't matter how neat you are, it's messy to make your own sausage.
The casings slow down on the tube as they dry out so don't try to do one giant sausage, do it in sections and rewet the casings along the way. It also helps to keep the part you are not working on in the fridge so it comes out consistently.
Stopping to wet the casings in the middle of the stuffing results in air bubbles.
There is a LOT more sausage still on the worm after it stops coming out the tube. Plan on having some that isn't stuffed when you're done.
The smallest amount of casing you can buy is a hank...which is about 100 yards. You'll have enough for about 200-300 sausages. Have a plan to store the unused part (brine in the fridge).
It really wasn't all that tough. the hardest part is cleaning up afterwards.
Things I wonder about that hopefully someone (TS) can shed some light on.
So you twist the casings to make links, then you cut where you twisted. What keeps the meat from falling out of the cut you made when you try to cook it?
Will acids like lemon or vinegar work in a sausage or will it cause the casing to deteriorate?
Why is it recommended to run the meat through the grinder twice? Why not once or three times?
Team Sergeant
11-23-2014, 13:37
So you twist the casings to make links, then you cut where you twisted. What keeps the meat from falling out of the cut you made when you try to cook it?
Will acids like lemon or vinegar work in a sausage or will it cause the casing to deteriorate?
Why is it recommended to run the meat through the grinder twice? Why not once or three times?
Charcuterie:
French, literally, pork-butcher's shop, from Middle French chaircuiterie, from chaircutier pork butcher, from chair cuite cooked meat
The art of charcuterie has been practiced since the fifteenth century, but in recent years interest has escalated in this artisanal specialty. Pates, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties."The Art of Charcuterie Hardcover – December 7, 2010"
by The Culinary Institute of America (Author), John Kowalski
Your pictures look great.
The casings you're using are the best, natural casings. But you already know that. Usually after stuffing the sausages are smoked and the casings shrink. If you're going to cook "fresh" sausages I'd cut them after cooking. Also you can under stuff and add some length to the casing in between the sausages.
The amount of time you run a protein through the grinder is up to you but it has much to do with mixing and tenderness of the product. Are you keeping all the moving parts of your grinder in the refrigerator? ;)
Adding lemon or vinegar to any meat product with give it taste but it also denatures the protein, be very careful adding acids to proteins as you can literally cook the protein as it sits in acid. (I've made lobster ceviche using only lime juice.)
I know you're reading but in order to get real good you need the best books. You also need a solid background in the "science of cooking".
http://highered.mheducation.com/sites/9834092339/student_view0/chapter3/protein_denaturation.html
I'd also recommend a few other books (that I also have);
The Science of Good Food by David Joachim , Andrew Schloss and A. Handel
On Food and Cooking: The Science and Lore of the Kitchen
Nov 23, 2004
by Harold McGee
Both of those books are "James Beard Book Awardees". I'd also get the CIA's book on Charcuterie.
nousdefions
11-23-2014, 15:09
I'd also get the CIA's book on Charcuterie.
Is that the one where you learn the "Jack Bauer" technique? ;)
Are you keeping all the moving parts of your grinder in the refrigerator? ;)
Why's that? :confused:
@(1VB)compforce
Looks great! That's something I've always wanted to do, but haven't tackled yet.
Pat
Team Sergeant
11-23-2014, 22:38
Why's that? :confused:
@(1VB)compforce
Looks great! That's something I've always wanted to do, but haven't tackled yet.
Pat
Much to learn you have young Charcuterie Padawan!
Keep everything cold. This is the single most important thing when it comes to grinding. Warm meat will smear, the fat will leak out, and it will come out with a cooked texture similar to papier-mâché—pulpy, and dry. Ugh. Place the grinder and all of its parts in the freezer for at least one hour before grinding (I keep mine stored in the freezer all the time), keep your meat well chilled right until ready to grind. If you are making sausage that will require several grinds, grind the meat into a bowl placed inside another bowl filled with ice in order to keep it chilled during grinds
http://www.seriouseats.com/2010/06/how-to-buy-use-clean-and-maintain-a-meat-grinder-attachment-recommendations.html
Much to learn you have young Charcuterie Padawan!
That's why I asked. Yoda man! :D
Pat
x SF med
11-24-2014, 01:23
Another good book on the science of cooking is "What Einstein told His Cook" by Robert L. Wolke.
TrapperFrank
11-28-2014, 11:33
I am helping to make a movie today, it is one of my fellow film school students projects named "Doc in the Box."
I am helping to make a movie today, it is one of my fellow film school students projects named "Doc in the Box."
I think you're going to need a lot of gravy for this one...
Made the stock today. I woke up this morning to the smell of roasting beef bones. :lifter We'll spend tomorrow reducing it.
Pat
Team Sergeant
12-11-2014, 09:54
Made the stock today. I woke up this morning to the smell of roasting beef bones. :lifter We'll spend tomorrow reducing it.
Pat
I've done it many times at the restaurant with veal bones.......;)
I've done it many times at the restaurant with veal bones.......;)
My wife had a heck of a time just finding beef bones down here. That surprised me. The border towns seems to be the best bet for real butcher shops, though I may have found one in SV that I need to visit before Christmas. Shallots were hard to find, as well. :eek: We'll be growing those in the future, though.
The house smells very good today! :D
Pat
And the yield from 4 quarts of beef stock and half a liter of cabernet sauvignon is. . . . eight and a half ice cubes. :D
Pat
Team Sergeant
12-12-2014, 13:48
And the yield from 4 quarts of beef stock and half a liter of cabernet sauvignon is. . . . eight and a half ice cubes. :D
Pat
Nice, I cheat now and buy my demi-glace from the internet.....;)
If I lived near a good butcher I'd be making my own but here in the desert the only thing abundant is cactus and illegal aliens............
More Than Gourmet Demi-glace
http://www.amazon.com/More-Than-Gourmet-Demi-glace-16-Ounce/dp/B0010OQQ2Q
and illegal aliens............
I'm starting to use the term Conquistadors... :munchin
The Reaper
12-12-2014, 15:51
Nice, I cheat now and buy my demi-glace from the internet.....;)
If I lived near a good butcher I'd be making my own but here in the desert the only thing abundant is cactus and illegal aliens............
Long pig with a nice Chianti and some fava beans?
TR
TR, We may need the FBI to explain a long pig with "nice Chianti and some fava beans"?
(1VB)compforce
12-14-2014, 10:34
Doughnuts!
First time making them...
Things I learned:
Doughnuts are more work than you would think.
When the recipe says roll to 1/2" thick, what they really mean is about 1/4-3/8" When I cooked them, they ended up gigantic. The one that I thought was too thin actually ended up being just about perfect (top left in the cooked picture)
Rolling the doughnut in grainy toppings like cinnamon + sugar (pictured) works well. Powdered sugar not so much. Use a strainer to drop sugar on those or they look weird and the sugar cakes up.
When you re-roll the dough after you cut the first bunch, the doughnuts that come after don't look quite the same. In the uncooked picture, the ones that I cut first are closest. You can definitely tell the difference.
It's hard to stop eating them...:D
2 lbs of dough doesn't go as far as you'd think.
Doughnuts!
First time making them...
Things I learned:
Doughnuts are more work than you would think.
When the recipe says roll to 1/2" thick, what they really mean is about 1/4-3/8" When I cooked them, they ended up gigantic. The one that I thought was too thin actually ended up being just about perfect (top left in the cooked picture)
Rolling the doughnut in grainy toppings like cinnamon + sugar (pictured) works well. Powdered sugar not so much. Use a strainer to drop sugar on those or they look weird and the sugar cakes up.
When you re-roll the dough after you cut the first bunch, the doughnuts that come after don't look quite the same. In the uncooked picture, the ones that I cut first are closest. You can definitely tell the difference.
It's hard to stop eating them...:D
2 lbs of dough doesn't go as far as you'd think.
Those look pretty freaking good! Times like this I wish for a scratch and sniff screen.
Made these today, my grandmother was the candy maker at Christmas, you name she made it. These bring back fond memories of her. Perhaps next year I will try to tackle her turtle recipe. These are Peanut Butter Balls, not pretty but pretty tasty.
29522
I have some homemade eggnog 'aging' in the refrigerator that I made using George Washington's recipe.
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.
Source (http://www.almanac.com/content/george-washingtons-christmas-eggnog)
I cooked the egg base instead of using raw eggs, which may have changed the texture. Next time I will try pasteurized eggs and use them raw, though the FDA and USDA recommend even cooking the base of pasteurized eggs. With a little cinnamon and vanilla, it is quite good. Anxious to see how aging affects the flavor, though it isn't likely to last more than a few days.
I have some homemade eggnog 'aging' in the refrigerator that I made using George Washington's recipe.
I cooked the egg base instead of using raw eggs, which may have changed the texture. Next time I will try pasteurized eggs and use them raw, though the FDA and USDA recommend even cooking the base of pasteurized eggs. With a little cinnamon and vanilla, it is quite good. Anxious to see how aging affects the flavor, though it isn't likely to last more than a few days.
That sounds good, I trust that you will not be operating heavy equipment following the consumption of the aforementioned beverage. :D
Tonight we go to my brothers house for a traditional Polish/Czech dinner. Christmas day it's top sirloin roast, garlic mash with gravy from roast drippings, sweet potatoes and salad. Have to make it up on the treadmill. ;)
(1VB)compforce
12-24-2014, 21:09
Christmas Eve Dinner for 6 at Comp's house...
Salad Course: Mixed Green Salad with Basalmic/Lemon Vinaigrette (no pic, sorry)
Soup Course: Cream of Asparagus with Lump Crab and Goat Cheese (mixed with parsley)
Entree: Sous vide Tenderloin with roasted mixed fingerling potatoes and red wine reduction sauce (not sure why the sauce looks yellow in the pic. The rest of the colors are accurate)
Dessert: Crepes with Dulce de Leche sauce and vanilla ice cream w/ strawberry sauce. (that's a saucer it's sitting on, the ice cream in the dish is maybe 2 oz at most) Yes, TS, I should have put some sauce on the plate or some whipped cream or something, but with the iced cream I thought it would be over the top sweet.
Oh yeah, and a fresh boule of bread.
Christmas Eve Dinner for 6 at Comp's house...
Sous vide Tenderloin
Looks great! Fill us in on your sous vide method s' il vous plaît.
Merry Christmas!
Pat
(1VB)compforce
12-24-2014, 23:58
Looks great! Fill us in on your sous vide method s' il vous plaît.
Merry Christmas!
Pat
Merry Christmas to you too.
I started with two whole tenderloins. I fabricate them myself because it is MUCH cheaper. Untrimmed USDA Choice tenderloin is about 12.99/lb (costco). If you buy them peeled they are 18.99/lb and fully cut they go for about $20-$22/lb. Besides, you can use those trimmings for stock/broth and sauces.
Anyhow, once I fabricated them, I cut the two in half (total of 4 64 oz pieces) so they would fit in my Sous Vide Supreme. Salt, cracked black peppercorn and then vacuum sealed them and left them in the fridge for a day. The people I was serving tend to prefer their meat a bit more done than I like so I went for 133 degrees F for a little under 3 hours. I temped them at 1:30 and 2:30 and they were still in the 120's. At 2:45 they were up to 133 so the time was about right. When I pulled it out, I used a chef's torch to sear the first one. It worked great, but was taking a bit longer than I liked with four of them to do so I switched to searing them in a pan in olive oil. The one in the pic was from the pan sear. The torch seared one had virtually no ring around the outside edge. I think I'd use that method for smaller dinners. I rested them for about 30 minutes before cutting with a granton edge slicer to get the nice clean cut for presentation.
In the future I'd aim for closer to 15 minutes rest, 30 was a bit excessive and I had to use the sauce to give the meat some warmth. Also, with a less well-handled piece of steak I'd probably have let it sit at 133 for another half hour just to be sure any bacteria was deader. At 133 for that short a time, there's a bit of a risk, but with the source I used (butcher run by a chef instructor that is just as focused on food safety as I am) and the quality of the meat I felt it would be fine.
I just stuck with simple seasoning on the meat and put all the flavor into the sauce. I really like to keep a great cut of meat like these (they were USDA Prime) as close to natural as possible and offer the flavoring as an option through sauces on the plate.
The meat was fork tender, in fact you can see in the pic that, even though I was using a razor sharp knife with scallops designed to help keep suction from sticking the blade the meat still pulled a bit apart when I cut it. That's what the two notches on the top of the steak in the pic are from.
Just got back from Mom's where she made her (our) traditional Christmas lasagna dinner.
I'm gonna be eatin good for awhile. :D
Deep fried turkey, spiral cut honey cured ham, cornbread dressing, brown gravy, cranberry topping, green bean casserole, sweet potato casserole, deviled eggs, biscuits, sweet peas and carrots in a cream of onion sauce, smear case pie with blueberry topping, and an oreo torte...
...mulled wine if you get thirsty
Merry Christmas everyone.
This Christmas Eve I spent the evening with cousins I grew up with...hadn't really spent a holiday together in quite a while. We had Clams Casino, Linguine with Calamari in gravy (red sauce), baked Haddock, Shrimp cocktail, stuffed zucchini, and Shrimp De Jonghe.
I made a hot crab and shrimp dip and a raspberry cake, it's very pink due to the use of raspberries in the cake and the frosting. The cake was wiped out before I even thought to take a picture!
Today's fare will be the usual suspects...ham, turkey, sweet potato casserole, I'm making some type of vegetable dish (haven't decided yet) stuffed pasta shells and meatballs...who knows what else.
Hitting the gym with my trainer tomorrow for sure. :D
We started last night with seafod: Calamari, Clams, Prawns, Mussels, & Oyters. Some stirfryed, raw, & steamed.
Today Triditional Shreaded English Goose & an English/Aussie version of Honey Glased Ham, w/roasted veggies.. Then Pasta, Cheese & Desert course(S) follow.
The goose was cooked & shredded last nite as Pop Pop & Luca's dad assembled his motorbike.. The lard was reserved for the roasted veggies,, and a little krisp skin was saved.. :lifter
We had SRR, creamed spinach, and Yorkshire pudding. I made the au jus using one cube of the demi-glace I made a couple of weeks ago.
Pat
mark46th
12-26-2014, 17:18
Prime rib sandwiches from yesterday's leftovers. Thinly sliced on grilled sourdough....
Team Sergeant
12-27-2014, 12:44
Did prime rib also, mashed potatoes, veggie medley. Prime rib came out great. As Mark46th says, makes great sandwiches for the next few days......;)
Home made goulash made with beef and pork. Home made spoon dumplings.
The wife also made home made oatmeal raisin and pecan cookies.
After dinner dessert consisted of Fuente Opus X robusto with glass of Laphraoig single malt scotch.
PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
The pots are tin lined but the oval pan is nickel, I think.
Pat
PSM, That a nice set of copper pots. Are they tin lined, or stainless steel?
Here are two more. Another oval with, probably, nickel, and the larger one with tin.
I don't use them but my wife does. When touching them I get a metallic taste in my mouth for some reason. (Plus, if I don't use them, I don't have to polish them. ;))
Pat
The taste is the direct result of the copper element leaking through the "too thin" tin lining. Tin lined copper pots must be relined on a regular basis. I started my career using tin lined, the were a PITA, but copper lined with stainless is the way to go today.
Team Sergeant
02-19-2015, 11:22
I've decided for the next six months I'm going Asian food, something we didn't get enough of at culinary college.....;)
I'll be shopping here today: Lee Lee International Supermarket (http://www.leeleesupermarket.com/our-food)
They say international and they are, but mostly Asian products. (They even sell live fish from a huge tank in the store.)
Someone pick a dish I need to learn and I'll prepare it with photos!
(1VB)compforce
02-19-2015, 11:38
I've decided for the next six months I'm going Asian food, something we didn't get enough of at culinary college.....;)
I'll be shopping here today: Lee Lee International Supermarket (http://www.leeleesupermarket.com/our-food)
They say international and they are, but mostly Asian products. (They even sell live fish from a huge tank in the store.)
Someone pick a dish I need to learn and I'll prepare it with photos!
be very careful with that. My very good friend and neighbor owned a thai restaurant for 16 years (he's half thai and his mother is from thailand). He won't buy meats or fish from the asian markets because of the quality.
I'll see if I can get him to share his coconut soup recipe. It's one of his best dishes (along with his curry).
Pad Thai or Nam Tok are good starter dishes to get into the swing of thai foods.