View Full Version : Who's making what today?
Team Sergeant
02-19-2015, 11:42
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).
Two facts:
I'm a culinary professional and I lived in Asia for years.....
(and mother didn't raise a fool)
I only go there for spices, herbs and produce you cannot obtain from a regular grocery store. ;)
And my language was Thai....
I had a bad experience with Chinese food growing up and had sworn off all things Asian for 15 years.....Until I got to Bragg. I was forced to go to Asian Express by some friends and have since fallen in love with Asian food, particularly Thai. We have experimented and come up with a few favorite dishes over the years.
Try some Gaeng Ped Neur (red curry with beef-similar with this (http://edibleobsession.blogspot.com/2009/08/red-curry-with-beef-bamboo-shoots.html), but we use beef Milanese, not chuck eye steaks). Start out with Ka Nom Jeeb (or Jeep, how ever it's spelled).
Also, thai chicken noodle soup (chicken broth, coconut milk, green curry, etc) is worth perfecting!
Team Sergeant
02-19-2015, 14:03
I had a bad experience with Chinese food growing up and had sworn off all things Asian for 15 years.....Until I got to Bragg. I was forced to go to Asian Express by some friends and have since fallen in love with Asian food, particularly Thai. We have experimented and come up with a few favorite dishes over the years.
Try some Gaeng Ped Neur (red curry with beef-similar with this (http://edibleobsession.blogspot.com/2009/08/red-curry-with-beef-bamboo-shoots.html), but we use beef Milanese, not chuck eye steaks). Start out with Ka Nom Jeeb (or Jeep, how ever it's spelled).
Also, thai chicken noodle soup (chicken broth, coconut milk, green curry, etc) is worth perfecting!
Brother, if you think Asian Express is good Asian cooking you are in need of some serious culinary intervention........
Brother, if you think Asian Express is good Asian cooking you are in need of some serious culinary intervention........
Nope, but that was my gateway back into the fold. Have refined my pallet since then (a few trips to East Asia have solidified my love of Asian food). Having said that, if you*forced* me to an intervention, I wouldn't say no. :p
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.I looked up the cost of those cooking pans and almost fainted...:o
(1VB)compforce
02-23-2015, 12:58
Brother, if you think Asian Express is good Asian cooking you are in need of some serious culinary intervention........
Here are some innovative ideas in Asian cuisine for you to try out...:D
http://www.foxnews.com/leisure/2015/02/23/le-cordon-bleu-says-eating-insects-is-tres-bon/?intcmp=HPBucket
Bon appetit!
Team Sergeant
02-23-2015, 13:12
Here are some innovative ideas in Asian cuisine for you to try out...:D
http://www.foxnews.com/leisure/2015/02/23/le-cordon-bleu-says-eating-insects-is-tres-bon/?intcmp=HPBucket
Bon appetit!
They will not be the rage until they are mass produced here in the USA. The only bugs produced here are for feeding animals.
I've had fried grasshoppers, crickets etc, you can't really taste them, unless you eat them raw. ;)
And when they do start producing them here the government will step in I'm sure.......
Wife's birthday today so while she was at work I smoked dinner for her. These were baby backs and they were really meaty. And tasty.
30158
Team Sergeant
03-12-2015, 11:46
Wife's birthday today so while she was at work I smoked dinner for her. These were baby backs and they were really meaty. And tasty.
30158
They look fantastic ! (Did you save me any?) :munchin
They look fantastic ! (Did you save me any?) :munchin
Saved you about a rack and a half ! :D
Made a German Chocolate Cake and frosting, from scratch, yesterday. Wound up using shredded coconut since some people seem to have a dislike for flaked coconut. It was most excellent!
Made a German Chocolate Cake...
On St. Paddy's Day! :eek::eek::eek:
Patrick
On St. Paddy's Day! :eek::eek::eek:
Patrick
Technically I made it on Sunday for a coworker's birthday which was Monday. :p
(1VB)compforce
03-21-2015, 17:48
These were a few days ago. Just some petite ribeyes... :D
These were a few days ago. Just some petite ribeyes... :D
Now that is what's for dinner. Kinda look like roasts.
mark46th
03-21-2015, 23:28
Tomahawk me!!
Rumblyguts
03-31-2015, 21:09
Spring came early this year, but the sap flowed around its normal time with an average yield. The picture below was roughly 100 gallons of sap from our school forest that we finished at home using the turkey fryer. Most of this will go to the district's 4th grade classes who came out for sap season field trips.
But the best thing about this batch was that our 10 year old girl and 8 year old son were really able to this year. They helped set up the gravity line, tap the trees, boil, and then can the syrup. The final part here had my wife pulling the jars from the bath and bravely holding the jars while I poured the syrup. Our daughter wiped the rims, and little dude put on the lids. A great team effort.
Four quarts will last us a year, but some syrup found its way into my coffee the other day. Not sure how long this batch will last :p
Good memories for the kids :lifter
Team Sergeant
04-01-2015, 11:58
Spring came early this year, but the sap flowed around its normal time with an average yield. The picture below was roughly 100 gallons of sap from our school forest that we finished at home using the turkey fryer. Most of this will go to the district's 4th grade classes who came out for sap season field trips.
But the best thing about this batch was that our 10 year old girl and 8 year old son were really able to this year. They helped set up the gravity line, tap the trees, boil, and then can the syrup. The final part here had my wife pulling the jars from the bath and bravely holding the jars while I poured the syrup. Our daughter wiped the rims, and little dude put on the lids. A great team effort.
Four quarts will last us a year, but some syrup found its way into my coffee the other day. Not sure how long this batch will last :p
Good memories for the kids :lifter
Nice! I remember doing it myself growing up in the North East! Great pic!
mark46th
04-01-2015, 16:14
Very nice looking syrup!
See now, this is the difference between the North and the South. If he was living in Georgia or Tennessee, those mason jars would be filled with a clear, fiery liquid...
Grillin' season is kicking off. Started off the year tonight with lamb kebabs and veggies, served on a bed of saffron rice. Pita bread made fresh this morning at the Farmer's Market and homemade chutney.
Grillin' season is kicking off.
Whaaaaat? Dude, grillin' season never ends! Smells good, though. ;)
Pat
Team Sergeant
04-05-2015, 11:59
Whaaaaat? Dude, grillin' season never ends! Smells good, though. ;)
Pat
Ditto, if I don't kill something once or twice a week I don't feel like a carnivore.....
Very nice looking meat there letinsh..... I like your technique.
Opps I meant grill....
Peregrino
04-05-2015, 13:16
Cleaning out the freezer. Having wished everyone a Happy and contemplative Easter, I’m contemplating which wine will go with the 6 lbs. of mesquite smoked brisket that's been on almost 3 hours now. Given the way it smells, the dogs are contemplating too. Not sure what the wife and I are going to do with 6 lbs. of it but I am sure we'll figure out something. For cross-thread points, the red stuff is a generous application of Dillo Dust on a 2/3rds Dijon, 1/3rd honey mustard base.
The Reaper
04-05-2015, 13:19
Cleaning out the freezer. Having wished everyone a Happy and contemplative Easter, I’m contemplating which wine will go with the 6 lbs. of mesquite smoked brisket that's been on almost 3 hours now. Given the way it smells, the dogs are contemplating too. Not sure what the wife and I are going to do with 6 lbs. of it but I am sure we'll figure out something. For cross-thread points, the red stuff is a generous application of Dillo Dust on a 2/3rds Dijon, 1/3rd honey mustard base.
I'm sure what you don't eat will willingly be consumed by the four-legged garbage disposals you have in the background.
TR
Team Sergeant
04-05-2015, 15:45
Cleaning out the freezer. Having wished everyone a Happy and contemplative Easter, I’m contemplating which wine will go with the 6 lbs. of mesquite smoked brisket that's been on almost 3 hours now. Given the way it smells, the dogs are contemplating too. Not sure what the wife and I are going to do with 6 lbs. of it but I am sure we'll figure out something. For cross-thread points, the red stuff is a generous application of Dillo Dust on a 2/3rds Dijon, 1/3rd honey mustard base.
Sandwiches all the rest of the week...... That cooked meat will keep for 7 days. You can also refreeze after cooking.......
Team Sergeant
04-05-2015, 15:50
Todays meal will be ham with Parsley Sauce, Champ and Sticky carrots with a Whiskey & Ginger Glaze.
Without looking it up what country's food am I preparing? ;)
Ha! Ireland. (Whisky being the give away)
Ha! Ireland. (Whisky being the give away)
Because of the Whisky, I was going to guess Irish or Scottish. But, since it sounds tasty, I'd say Irish also. :D
Pat
Ditto, if I don't kill something once or twice a week I don't feel like a carnivore.....
Very nice looking meat there letinsh..... I like your technique.
Opps I meant grill....
TY. I've been wanting to try this for quite some time but my wife spent some time in Mongolia and swore off lamb and goat due to their....er...unique prep methods (hair on, etc), but I cut it with beef and she really liked it. Making it again on Thursday for company :lifter
x SF med
04-05-2015, 21:01
I did a butterflied leg of lamb on the grill tonight.... WA state grocery stores do not sell butterflied legs of lamb, do I bought a boneless leg of lamb and butterflied the damn thing myself. The prep goprior to grilling is rubbed with fresh lemon juice, salt, fresh ground pepper a little garlic and a touch of rosemary. Grilling technique - direct heat, 5 min each side then 10 min each side. medium high heat, start the fat side up.... I used a little too hot grill (my Weber 18" that I'm out of practice with) and forgot and put the fat side down to start. It still turned out very nicely.
Garlic sour cream mashed potatoes and steamed green beans were the sides.
I did a butterflied leg of lamb...
On Easter?! :eek:
The Lamb of God is a title for Jesus that appears in the Gospel of John. It appears at John 1:29, where John the Baptist sees Jesus and exclaims, "Behold the Lamb of God who takes away the sin of the world."
Blasphemer! ;)
Pat
twistedsquid
04-05-2015, 21:28
Grilled, marinated lamb shoulder. Cote de Rhone. Fingerlings. Turnip mash.
On Easter?! :eek:
The Lamb of God is a title for Jesus that appears in the Gospel of John. It appears at John 1:29, where John the Baptist sees Jesus and exclaims, "Behold the Lamb of God who takes away the sin of the world."
Blasphemer! ;)
Pat
Yes, that is what he is.
Opps. We did lamb too............ Very tasty critter.
twistedsquid
04-05-2015, 22:16
Lamb at Easter, Turkey at Thanks, Beef for Xmas...
Grilled, marinated lamb shoulder.
Actually, why is ham common at Easter? Jesus was Jewish. At the Last Supper: While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, "Take, eat; this is My body." Perhaps lamb makes more sense.
Pat
Actually, why is ham common at Easter? Jesus was Jewish. At the Last Supper: While they were eating, Jesus took some bread, and after a blessing, He broke it and gave it to the disciples, and said, "Take, eat; this is My body." Perhaps lamb makes more sense.
Pat
Most Christians are not Jewish and not all Jewish are Kosher observant.
BTW, During Jesus' day it was Passover, a Seder meal.
Most Christians are not Jewish and not all Jewish are Kosher observant.
I would say very few Christians are Jews, but Jesus wasn't a Christian. ;)
BTW, During Jesus' day it was Passover, a Seder meal.
I know. The Best Man at my wedding was Jewish and I sat at his Seder table many times. I was his Best Man as well. ;) Mazel Tov!
Pat
Team Sergeant
04-06-2015, 15:18
Lamb at Easter, Turkey at Thanks, Beef for Xmas...
Carnivore racist......
I treat them all equally...;)
On Easter?! :eek:
Pat
Yep! My stepmother makes a leg of lamb every Easter.
The Sicilian side...we do lasagne, meatballs, Italian sausage, stuffed artichokes and lots of other good stuff!
twistedsquid
04-07-2015, 17:31
Carnivore racist......
I treat them all equally...;)
That's effin' hilarious. I fit the pork in, too.
My partly to mostly pregnant wife had a hankerin' for barbeque today but not the kind we make here in TX. As a native North Carolinian, it's pulled pork for her.
~4lb Boston butt, my personal dry rub, low and slow in the Weber until 160F internal. Pull it off, cover it in foil, and finish it to ~200F in a 325F oven.
Tried a new sauce recipe I found on the web. Not bad, but a bit thick for this type of thing. Add some coleslaw on a King's Hawaiian bun. Profit.
Team Sergeant
04-19-2015, 21:22
My partly to mostly pregnant wife had a hankerin' for barbeque today but not the kind we make here in TX. As a native North Carolinian, it's pulled pork for her.
~4lb Boston butt, my personal dry rub, low and slow in the Weber until 160F internal. Pull it off, cover it in foil, and finish it to ~200F in a 325F oven.
Tried a new sauce recipe I found on the web. Not bad, but a bit thick for this type of thing. Add some coleslaw on a King's Hawaiian bun. Profit.
Nice work!!!
Those King's Hawaiian buns are also great for hamburger sliders..... (they make little ones that are perfect size)
A couple things so far this week - nothing too epic, but both firsts for me.
Sunday was Fish Tacos (my first time both having or making one). Some Mahi Mahi fillets on the grill, seasoned with salt, pepper, and cumin. Put those on some fresh tortillas (corn/flour mixed tortilla - another first for me), add saffron rice, and top with a salsa made from roasted tomatoes, roasted onions and fresh cilantro. Enjoyed with Becker Vineyard's 2014 Riesling.
Tonight, my partly to mostly pregnant wife is under the weather, so I tried my hand at a Spring Pasta. A couple cups of peas, a couple cups of ham (finishing up Easter leftovers (they've been frozen....)) and three mushrooms. Saute in butter and olive oil, add half a cup of cream and a quarter cup of the pasta water. Add the wheat Rotini pasta, some flour to thicken things up and top off with fresh grated parmesan.
Divemaster
04-29-2015, 11:00
Enjoyed with Becker Vineyard's 2014 Riesling.
You stole our wine glasses. Give 'em back! :D
You stole our wine glasses. Give 'em back! :D
Because you're a 'hawks fan, I'm keeping them! :p :D
My first attempt, I had a 3.5 pound piece of loin that I have been curing in the fridge. Put it on the smoker this morning, tried to maintain a low temp of 140 degrees for a long slow smoke, pulled it off the smoker after 6.5 hours. Very happy with the results.
30467
Looking good, cbtengr!
This seems to be my week at our home. Tilapia baked on lemon slices then topped with a panko/dill topping. Served with baked potato and broccoli cooked with bacon.
Got barbacoa on the menu for tomorrow, then I'll be done for the week, I promise :D
(2 bonus points for each Fayetteville landmark on the square platter that you can name)
For our 30th anniversary tonight, I recreated the very first meal I ever prepared for my, then, future wife: Cornish Game Hen, new parsley potatoes in hash brown nests, and broccoli. :D Hey, she married me. ;)
No pix because it didn't really come out as purdy as the first time. This time I de-starched the potatoes for the hash browns before cooking them and pre-cooked them for a few seconds like we do french fries, so they didn't stick together to form a picturesque nest. Plus, my wife field-stripped the bird too quickly. Tasted just as good, though.
Pat
Team Sergeant
05-05-2015, 07:51
For our 30th anniversary tonight, I recreated the very first meal I ever prepared for my, then, future wife: Cornish Game Hen, new parsley potatoes in hash brown nests, and broccoli. Hey, she married me. ;)
No pix because it didn't really come out as purdy as the first time. This time I de-starched the potatoes for the hash browns before cooking them and pre-cooked them for a few seconds like we do french fries, so they didn't stick together to form a picturesque nest. Plus, my wife field-stripped the bird too quickly. Tasted just as good, though.
Pat
De-starched the potatoes???
A chef note, the best tasting fries come from the starchiest potatoes. (really) Another chef note, don't de-starch your potatoes, just eat a few less......
The next thing you're going to tell me is that you're de-fatting your bacon.......:rolleyes:;)
I could not find a single "credible" source on de-starching potatoes, zero, nada, zilch...... but hey if it's on the internet.....:D
De-starched the potatoes??? :D
Highly technical term for "rinsed and dried with a towel". :D
Pat
Team Sergeant
05-05-2015, 09:46
Highly technical term for "rinsed and dried with a towel". :D
Pat
Ahhh..... I cook potatoes with the skins on and peel them after they are cooked. Reason to keep skins on is to stave off the soaking up of water. I also do not rinse potatoes but allow them to air dry. You might try if before preparing hash browns next time.
The way I prepare hash browns is peel potato, grate and sauté in clarified butter season & serve......;) No messy washing, drying.
The way I prepare hash browns is peel potato, grate and sauté in clarified butter season & serve......;) No messy washing, drying.
Except for the no washing or drying, that is how I make them, too, with grated onion. But, for the nests, I needed 4+ inches of oil so I used peanut oil instead of clarified butter. Even though the nests fell apart, they were nice and crispy.
I'll try them again on our 40th anniversary. :D
I will try your air dry method for breakfast this week, though.
Pat
mark46th
05-05-2015, 21:26
Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper
Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.
Peanut Butter Pie, beyond sweet and very easy to OD on.
30519
Here's that barbacoa I made last week.
4lbs chuck roast
season with rub-coffee, cinnamon, Ancho chili powder, garlic salt, cocoa, salt and pepper.
Make a simple dough of flour and water. Place roast in Dutch oven, add 5 rosemary sprigs. Line the rim of the Dutch oven with the dough and press the lid on top, to seal it.
Place in 325f oven for 4-5 hrs.
Remove, shred with some forks and make some delicious tostadas!
Team Sergeant
05-08-2015, 10:04
Here's that barbacoa I made last week.
4lbs chuck roast
season with rub-coffee, cinnamon, Ancho chili powder, garlic salt, cocoa, salt and pepper.
Make a simple dough of flour and water. Place roast in Dutch oven, add 5 rosemary sprigs. Line the rim of the Dutch oven with the dough and press the lid on top, to seal it.
Place in 325f oven for 4-5 hrs.
Remove, shred with some forks and make some delicious tostadas!
Great pics!!!! I can taste it from here! ;)
Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper
Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.
Mark, I'm gonna have to try this-sounds good!
Team Sergeant
05-09-2015, 11:08
Made a meatloaf tonight, pure Midwestern comfort food. Served with baked potato and corn.
Recipe:
11/2 lbs ground chuck. (Grind my own, no pink slime)
1 lb of ground pork (from a wild pig I shot in March)
1 Carrot, shredded
2 sticks of celery, diced
1/2 onion, diced
2 Tbs bell pepper, finely chopped
1 sm can of mushrooms(chopped into smaller pieces)
2 eggs
3 Tbs Ketchup/catsup
1 Tbs Lea & Perrins Worcestershire sauce
1 Tbs Tone's beef base
1/2 cup Panko
1/2 cup shredded Cheddar/Monterey Jack cheese
2 tsp Thyme
2 tsp granulated garlic
1 1/2 tsp salt
1 tsp coarse ground black pepper
Mix all ingredients in a large mixing bowl, form into a loaf. I bake it at 350 degrees for about 90 minutes. I put the loaf on a rack so it doesn't soak up too much grease and get mushy.
Pure comfort food.......
Letinsh, we use the same cut at the restaurant, similar method, only we braise the meat at a lower temperature 300^F, 1-2 hrs depending on thickness of the cut. The process achieves a very moist juicy finish. It might work for you and cut your time to table in half.
mark46th
05-11-2015, 17:01
Penn- What do you use for the braising liquid ?
Penn, thanks for the tip - I'll give that a try next time.
Tonight was simple but delicious (cheap, too ~$11 for 2 people)
Store-bought salmon/jalapeño/cheese patties, white rice, arugula, and mango salad dressing.
Cooked over charcoal.
Divemaster
05-11-2015, 20:38
Spaghetti with a venison meat sauce. The sauce is almost all meat (Texas whitetail) rather than being mostly tomato sauce. It was topped with grated Parmigiano-Reggiano and fresh basil, and paired with an India Pale Ale to balance the boldness of the meat sauce.
Pasta carbonara with stuffed (spinach, cheese, crabmeat) chicken breast....
Looking good, cbtengr!
This seems to be my week at our home. Tilapia baked on lemon slices then topped with a panko/dill topping. Served with baked potato and broccoli cooked with bacon.
Got barbacoa on the menu for tomorrow, then I'll be done for the week, I promise :D
(2 bonus points for each Fayetteville landmark on the square platter that you can name)
Lentish, I just saw your tilapia dish. Looks good. Have you ever poached your tilapia in a frying pan with water, lemon juice, sliced onions, butter, and a bit of minced garlic? (Cover frying pan w/tin foil that has a hole in center. Cook on high for 10 mins.) Comes out very tender and delicious. One of my favorites. For veggies: you decide. I add the parsley. :D
This cole slaw is when you have been invited to a picnic the next day and haven't gotten to prepare anything. (Only uses 1 large bowl and an 8 oz. measuring cup.)
1 (or 2) bags Cole Slaw "fixins" (shredded cabbage and carrots)
For 1 bag of "fixins":
1/2 tsp. of celery seed
1/4 tsp. black pepper
2 tsp. sugar
3 oz. hot tap water
1 oz. vinegar
6 tbsp. Miracle Whip
2 oz. Light Cream
Dump Cole Slaw "fixins" in large bowl.
Add sugar to hot tap water. Stir until sugar is dissolved.
Add vinegar to water/sugar mix. Stir.
Dump water/sugar/vinegar mix into "fixins".
Add celery seed and black pepper.
Mix the "fixins".
Add Miracle whip.
Mix again.
Add Light Cream.
Mix well.
Let sit overnight in refrigerator.
Stir again before serving, serve and enjoy.
(Admittedly, I just do this "by eye" anymore.)
Mark46th, we use Veg, chicken, or veal stock. Never plain water. Usually, we save the braising liquid and recycle it several times, building on the base to enhance the bouquet. Since we never use salt in the liquid and only season the meat, we are then able to reduce the liquid to a sauce consistency.
mark46th
05-14-2015, 08:13
Thanks, Penn. Good info!
Team Sergeant
05-14-2015, 14:23
This cole slaw is when you have been invited to a picnic the next day and haven't gotten to prepare anything. (Only uses 1 large bowl and an 8 oz. measuring cup.)
1 (or 2) bags Cole Slaw "fixins" (shredded cabbage and carrots)
For 1 bag of "fixins":
1/2 tsp. of celery seed
1/4 tsp. black pepper
2 tsp. sugar
3 oz. hot tap water
1 oz. vinegar
6 tbsp. Miracle Whip
2 oz. Light Cream
Dump Cole Slaw "fixins" in large bowl.
Add sugar to hot tap water. Stir until sugar is dissolved.
Add vinegar to water/sugar mix. Stir.
Dump water/sugar/vinegar mix into "fixins".
Add celery seed and black pepper.
Mix the "fixins".
Add Miracle whip.
Mix again.
Add Light Cream.
Mix well.
Let sit overnight in refrigerator.
Stir again before serving, serve and enjoy.
(Admittedly, I just do this "by eye" anymore.)
I had to stop reading at Miracle Whip..... ;) If I try it, it will be done with real mayo.....;)
(1VB)compforce
05-14-2015, 14:38
I had to stop reading at Miracle Whip..... ;) If I try it, it will be done with real mayo.....;)
I stopped at "fixins"... I hate that prebagged crap. It tastes like plastic to me.
quarter a fresh green cabbage, cut a quarter into thin strips, salt it and leave it in a bowl for a couple of hours. Then use real Mayo in place of the miracle whip (like mayo that you make yourself from egg yolks, vegetable oil and lemon juice, not hellmann's). That should end up a pretty decent coleslaw. I usually use a little siracha, cayenne or chipotle in the mayo to give it a touch of heat, but that's just me...
So, my 34 week pregnant wife finally abdicated all grocery shopping and cooking for the duration, so I've tapped in. First time doing this "full time".
Today was a new potato, avocado, and egg salad. Haven't decided if this is an appatizer/side or an entree. We ate it as an entree...
Boil 1.5lbs of small red potatoes for 8-10min. Rinse under cold water and set aside.
3/4c mayo
2Tbs apple cider vinegar
2Tbs yellow mustard
2Tbs dill.
Mix.
Stir in:
1 red or orange sweet pepper chopped
1 small red onion chopped
1/2c chopped dill pickles
Hard-boil 4 eggs, chop and add to the mix. Chop up and add an avocado. Quarter the potatoes and stir everything together.
Serve over chopped iceberg lettuce.
Team Sergeant
05-18-2015, 09:16
So, my 34 week pregnant wife finally abdicated all grocery shopping and cooking for the duration, so I've tapped in. First time doing this "full time".
Today was a new potato, avocado, and egg salad. Haven't decided if this is an appatizer/side or an entree. We ate it as an entree...
Boil 1.5lbs of small red potatoes for 8-10min. Rinse under cold water and set aside.
3/4c mayo
2Tbs apple cider vinegar
2Tbs yellow mustard
2Tbs dill.
Mix.
Stir in:
1 red or orange sweet pepper chopped
1 small red onion chopped
1/2c chopped dill pickles
Hard-boil 4 eggs, chop and add to the mix. Chop up and add an avocado. Quarter the potatoes and stir everything together.
Serve over chopped iceberg lettuce.
Dude, judging from the mayo bottle that ain't a "small red onion".....:D and for a salad you might want to cut your onion employing a sauté cut, take a look at the "slice" cut here: http://www.wikihow.com/Cut-an-Onion
<grin> I knew someone was going to say something about that. I had a 'large' red onion at home, so I used half of it....turned out alright :p
Thanks for the link - I'm learning all this just by jumping in, so a little direction is not unappreciated!
So, my 34 week pregnant wife finally abdicated all grocery shopping...
Ha ha! My wife went shopping the day that our son was to be born. She NEVER lets me shop alone. (Hint to all you newly wed guys out there: If you don't like or want to do the shopping ALWAYS pick up something outrageous [in my case bean dip and Fritos] that will insure that you are never sent on that errand again.) ;)
Pat
Ha ha! My wife went shopping the day that our son was to be born. She NEVER lets me shop alone. (Hint to all you newly wed guys out there: If you don't like or want to do the shopping ALWAYS pick up something outrageous (in my case bean dip and Fritos) that will insure that you are never sent on that errand again. ;)
Pat
This advice is gold, gentlemen - it also can apply to special occasions - set the bar super low in the early years, so you have room to build (I didn't get her anything on our first Valentine's Day, no flowers, card, or chocolate ...now I'm butter poaching steaks - If I had started there, there's not much more 'up' you can go without mortgaging the house and every subsequent one would be a disappointment)
Bless her heart, she held on as long as she could. She's a full time high school chem/bio teacher, so by the end of the day she's whooped, and when the weekend rolls around, there's just no energy left.
She learned long ago never to send me to the store alone because she'd get a dozen phone calls asking questions (I'm a mechanical engineer, so I'm very much about specifics - don't just put "apples" on the list - how many? what kind?) but she 'commanded' me to adapt, so I am :lifter (on the flip side, she now has to eat what I get/make and can't complain :D)
Team Sergeant
05-18-2015, 10:13
Bless her heart, she held on as long as she could. She's a full time high school chem/bio teacher, so by the end of the day she's whooped, and when the weekend rolls around, there's just no energy left.
She learned long ago never to send me to the store alone because she'd get a dozen phone calls asking questions (I'm a mechanical engineer, so I'm very much about specifics - don't just put "apples" on the list - how many? what kind?) but she 'commanded' me to adapt, so I am :lifter (on the flip side, she now has to eat what I get/make and can't complain :D)
I'm going to give you my number so you can place it on speed dial for future recipe/preparation/menu advice...... :D
I had to stop reading at Miracle Whip..... ;) If I try it, it will be done with real mayo.....;)
Believe it or not Team Sergeant, Miracle Whip gives the cole slaw a better taste than mayo. I've tried both. (But I would only use mayo in potato salad!)
Roguish Lawyer
05-18-2015, 13:42
I ran the smoker yesterday. Made some collards too.
The pork shoulder was brined for 36 hours, then coated with dry rub. Went on the smoker at 5:45 am, came off more than 12 hours later with an internal temperature of 205. I wrapped it in foil after 5 hours.
The chickens were stuffed with slices of lemon and orange. Two of them also got parsley, rosemary and thyme inside. Different dry rubs on all three chickens. They were on about 3.5 hours, came off with internal temperature of 165 in the breast, 180 in the thigh.
By the time the food was ready, I was too impaired to remember how great it was. :D
The primary difference between MW and Mayo....
http://theoatmeal.com/blog/miracle_whip
Team Sergeant
05-18-2015, 16:34
Believe it or not Team Sergeant, Miracle Whip gives the cole slaw a better taste than mayo. I've tried both. (But I would only use mayo in potato salad!)
Miracle Whip:
water, soybean oil, vinegar, high fructose corn syrup, sugar, modified corn starch, and dried eggs
Real Mayo:
SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.
Difference, no sugar, real eggs. Sorry Charlie, I'll use real or make my own....;) And to be fair my mother raised me on Miracle Whip, now she asks me for recipe ideas........
RL,
What did you brine your pork shoulder in and did you brine the chicken also?
HH6 was sick so, I cooked her an egg white, parmesan cheese, crabmeat and spinach omelet.
Team Sergeant
05-18-2015, 16:39
RL,
What did you brine your pork shoulder in and did you brine the chicken also?
HH6 was sick so, I cooked her an egg white, parmesan cheese, crabmeat and spinach omelet.
Nice, that sounds very good!!!
I usually inject my shoulders with apple juice, dry rub a slap and in the smoker......;)
Roguish Lawyer
05-18-2015, 16:54
RL,
What did you brine your pork shoulder in and did you brine the chicken also?
HH6 was sick so, I cooked her an egg white, parmesan cheese, crabmeat and spinach omelet.
I brined the pork shoulder in a Myron Mixon pork injection. Used his rub and vinegar sauce too. I can post the recipes later if people want them.
Chickens were not brined. I use lemon and orange inside the cavities to keep the meat moist.
Roguish Lawyer
05-18-2015, 16:55
RL,
What did you brine your pork shoulder in and did you brine the chicken also?
HH6 was sick so, I cooked her an egg white, parmesan cheese, crabmeat and spinach omelet.
BTW, what's up with no comment on my greens? Sista in the office said today they are the best white-boy greens she's ever had . . . :D
BTW, what's up with no comment on my greens? Sista in the office said today they are the best white-boy greens she's ever had . . . :DI would've been spitting all over my computer screen!:D
BTW...I use chicken or pork stock to cook the greens in and good copy on the injection guys.
Roguish Lawyer
05-18-2015, 17:52
I would've been spitting all over my computer screen!:D
BTW...I use chicken or pork stock to cook the greens in and good copy on the injection guys.
I made my own pork stock with ham hocks and onion, and used it with chicken broth. I'm telling you, Guy, I am Sammy Davis Jr. in reverse.
I made my own pork stock with ham hocks and onion, and used it with chicken broth. I'm telling you, Guy, I am Sammy Davis Jr. in reverse.I slow cook the ham hocks, onions, chicken broth, with a can of ginger-ale & coke/pepsi for at least seven (7) hours in a six (6) quart crockpot.
Remove everything, let the liquid cool down and skim the fat off. I don't use much salt since a lot of family members have high blood pressure. Instead of salt, I use vinegar and hot spices.
I made my own pork stock with ham hocks and onion, and used it with chicken broth. I'm telling you, Guy, I am Sammy Davis Jr. in reverse.
Your right eye is glass! :eek:
Pat
Roguish Lawyer
05-18-2015, 18:33
Your right eye is glass! :eek:
Pat
No, I'm Jewish on the outside and black on the inside.
I slow cook the ham hocks, onions, chicken broth, with a can of ginger-ale & coke/pepsi for at least seven (7) hours in a six (6) quart crockpot.
Remove everything, let the liquid cool down and skim the fat off. I don't use much salt since a lot of family members have high blood pressure. Instead of salt, I use vinegar and hot spices.
When the wife makes collards, she uses chicken stock and and a ham hock; delicious, but I definitely wanna try this...
Chicken cordon bleu tonight.
Pound 'em flat, coat with softened butter, add thyme, swiss and a slice of ham, roll 'em up. Roll 2 strips of bacon around it, secure with toothpick.
Dunk in egg/milk, coat with flour. Dunk again and coat with breadcrumbs/garlic salt/oregano/shredded parm.
Bake until done.
Rosemary potatoes and green beans.
Golf1echo
05-19-2015, 03:56
I made my own pork stock with ham hocks and onion, and used it with chicken broth. I'm telling you, Guy, I am Sammy Davis Jr. in reverse.
Are you sure your not channeling Sgt. Lincoln Osiris...or Kirk Lazarus...or Robert Downey Jr?
https://www.youtube.com/watch?v=zvpmmi961CQ ;)
mark46th
05-19-2015, 13:38
Very nice, Letinsh- Did you use Panko or regular bread crumbs?
Very nice, Letinsh- Did you use Panko or regular bread crumbs?
Just regular ol' bread crumbs. I'm usually not a fan of swiss cheese, but these were really good.
Tonight was soy sauce marinated pork chops.
1/4c soy sauce
3Tbs lime juice (I just squeezed 4 fresh limes)
2Tbs sugar
1Tbs canola
1Tbs cider vinegar
2-3tsp fresh grated ginger
1/4tsp crushed red pepper
Mix all these, then spoon a few tablespoons over 4 pork chops; turn them over and repeat. Cover, let sit 30min at room temp.
Prep charcoal.
Reduce remaining sauce by half.
Grill to 145F, serve over a bed of rice with steamed cabbage. Spoon on sauce to taste.
Delicious. I probably would have let it marinate longer, but it was still really good.
This soy sauce is delicious. I'm going to be making a triple batch just to have on hand for other dishes. The ginger and lime juice really make it pop.
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!
TS, what have you ended up making? The wife wants some Asian food next week...
The wife wants some Asian food next week...
We, my wife really, makes lots of Asian meals. In fact, tonight she's making stir fried pork with the ingredients in the photo.
I can post some recipes that we like later, if you'd like: Orange chicken, kung pao chicken, broccoli beef, egg foo yung, flied lice :D, etc. All are spicy except the egg foo yung.
Pat
Team Sergeant
05-19-2015, 20:59
TS, what have you ended up making? The wife wants some Asian food next week...
I've made Bulgogi and a quick sauté of veggies on rice. I used a tri-tip, cut it down the center lengthwise and then cut against the grain into very thin slices. Marinated the beef slices in the sweet soy sauce for a few hours, a quick very hot sauté with veggies and served over rice. something you'll need to buy is Korean Red pepper Flakes, Gochugaru http://www.maangchi.com/ingredient/hot-pepper-flakes they are different than our red pepper.
Sweet Soy Base Sauce
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/4 cup mirin or other sweet rice cooking wine
3/4 cup brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated fresh ginger
1/2 teaspoon crushed dried red pepper ( Korean Gochugaru)
2 teaspoons toasted sesame oil
1 tablespoon corn starch
1/4 cup finely sliced scallions
Team Sergeant
05-19-2015, 21:00
We, my wife really, makes lots of Asian meals. In fact, tonight she's making stir fried pork with the ingredients in the photo.
I can post some recipes that we like later, if you'd like: Orange chicken, kung pao chicken, broccoli beef, egg foo yung, flied lice :D, etc. All are spicy except the egg foo yung.
Pat
Post away! nice looking wok! Mines getting there!
mark46th
05-19-2015, 21:32
Here's my go to soy based pork marinade. I really like it with a wild boar loin. Pretty close to yours, TS...
1/2 Cup Soy Sauce
1 tsp Mirin
1 tsp chili oil
1 tsp sesame oil
1 tsp lemon juice
zest from 1/2 lemon
3 minced fresh garlic cloves
1 Tbsp minced fresh garlic
2 tsp sesame seeds
nice looking wok!
Five bucks at Pier One, Hollywood, in 1982. ;)
Team Sergeant
05-20-2015, 08:58
Pro-tip:
And as PSM's picture indicates, prep every thing first (it's called "Mise en Place", look it up)
Do not try to cook Asian food without having everything ready "first".....
mark46th
05-20-2015, 21:40
My mother in law(Chinese) would chop things for three days to prep for her Chinese New Year's meal.
Team Sergeant
05-20-2015, 21:49
My mother in law(Chinese) would chop things for three days to prep for her Chinese New Year's meal.
I seriously believe that......
mark46th
05-21-2015, 09:32
My favorite dish she made was a soup with a black fungus, glass noodles, mushrooms, and onion. Very subtle but delicious.
Do not try to cook Asian food without having everything ready "first".....
LOL I learned that the hard way a looong time ago. I prefer doing this prior to anything I plan to cook, it makes for a more relaxing experience overall.
Went to the National Restaurant Association show this past weekend, I snagged some samples of black and white sesame paste. Any recipe suggestions? I figured I'd ask for anything tried and true before putting on my mad scientist's hat. :D
I did taste the black sesame seed paste they mixed some honey in it, I dipped into it with a cracker...that was tasty.
On Thursday I tried a Grilled cherry Flatbread - burned the crap out of the first three (put them on at the same time....learned it's better to do one at a time). Only picture I have is of the cherries. Tasted great - cherries were first of the season so not terribly sweet, and the dough was store-bought. I had guests, so I doubled the recipe. Led to cherries not softening up as much as I should have let them, and burning the crust. 1 for 4 is a crappy success rate when you have guests :( . Will try again, later, with a home made dough, if y'all have any recipes.
1lb pizza dough
2Tbs olive oil
3oz thinly sliced prosciutto, cut into strips
3c fresh sweet cherries, pitted
1Tbs fresh snipped rosemary
4oz mixed baby greens
6oz smoked Gouda cheese, shredded (1.5c) (side note-my first time tasting Gouda - very, very good. Will be using again!)
Divide dough in half and roll into 10" circles. Brush with 1Tbs oil, set aside.
In 12" cast iron skillet, heat remaining oil over charcoal, medium heat.
Add prosciutto, cover, cook 2 min, stir once.
Add cherries and rosemary, cover, cook 2 min, or until softened.
Remove from heat, stir in baby greens.
Place pizza dough directly on grill, cover, cook 2 min.
Flip, grill 2 more min.
Top with cheese, then cherry mixture. Grill 1-2 min or until cheese is melted and crust is crisp.
(this was an appetizer for bbq chicken and mac'n'cheese)
Tonight, it was Steak on the Coals with Pickled Peppers.
(I had honeyed jalapenos already, so I didn't make any, but the recipe for doing your own is below)
2lbs assorted peppers (miniature sweet, banana, jalapeno, etc) seeded and cut into rings
4c red wine vinegar
4c water
1/2c granulated sugar
1/4c pickling spice
1/4c salt
4lbs loin skirt or flank steak (I only used 2.5lbs flank steak)
hardwood charcoal
Combine all the peppers in a large pot, set aside.
In a second pot, combine vinegar, water, sugar, pickling spice, and salt. Bring to boil and stir until dissolved.
Pour over peppers; stir.
Let stand until cool.
Transfer to airtight container, chill up to 4 hrs.
Drain, discard liquid.
Rub meat with canola oil.
Sprinkle with salt and pepper.
Heat charcoal until white-hot; spread coals in an even layer.
Place meat directly on coals.
3 min for skirt steak, 5 min for flank. Turn once.
Remove, wrap in foil, let stand for 5 min.
Serve with peppers.
Served with scalloped potatoes, salad with herb balsamic, and a nice Malbec.
This was good. Hardwood charcoal burns faster than briquettes, so keep that in mind when starting out - will probably need more than anticipated. My grill times are always longer than the recipe calls for - It took about 9 minutes to get to ~125F (after the foil, they were a nice medium).
Team Sergeant
05-23-2015, 19:19
On Thursday I tried a Grilled cherry Flatbread - burned the crap out of the first three (put them on at the same time....learned it's better to do one at a time). Only picture I have is of the cherries. Tasted great - cherries were first of the season so not terribly sweet, and the dough was store-bought. I had guests, so I doubled the recipe. Led to cherries not softening up as much as I should have let them, and burning the crust. 1 for 4 is a crappy success rate when you have guests :( . Will try again, later, with a home made dough, if y'all have any recipes.
Damn I hate looking at your pictures... makes me want to "get my carnivore on..." ;)
Divemaster
05-23-2015, 20:14
Simple Bastard Brine is so simple that even a simple bastard like me can’t screw it up. This is my favorite brine because it involves awesome beer, takes just a few minutes to make, and can be used for all sorts of carnivorous goodness.
INGREDIENTS
4 lbs. pork ribs (I used baby back ribs)
2 or 3 (hell, why not 4) 22 oz. bottles of Arrogant Bastard Ale
3 tablespoons of sea salt or kosher salt
3 tablespoons of brown sugar
1 tablespoon of celery seed
1 tablespoon of cayenne pepper
Small fistful of peppercorns (this ain’t the Manhattan Project, SWAG it)
Optional: a wee bit of liquid smoke, if you’re into that.
DIRECTIONS
1. Rinse the ribs and remove the membrane on the back side. Cut down to size as desired.
2. In a sauce pan, mix 2 Arrogant Bastards and all of the dry ingredients (plus liquid smoke, if you’re into that).
3. Over low heat stir gently until the salt is dissolved. This won’t take much heat so stay focused. Allow the mixture to cool.
4. Place the ribs in a roasting pan (because that’s better for pictures), or a Ziploc bag, and add the brine mix. Add another Arrogant Bastard to get more depth, if needed. Cover the pan with cling wrap, or squeeze your bag to remove air.
5. Let the ribs soak for at least 6 hours in the refrigerator. I prefer 12-24 hours myself.
6. Tick-tock. Remove the ribs from the brine and pat them dry. Toss the brine; it’s done.
7. Grill using indirect, medium heat and a covered grill for 1.5 to 1.75 hours. Using a gas grill (sue me), I’ll go low and slow for an even longer cook time.
8. When the ribs are almost done feel free to baste with your favorite sauce.
9. Brine the cook.
Team Sergeant
05-24-2015, 09:12
You see! This is how you cook!!!!!!!!! Well Done Brother! (Ugh, do we have any finished pics?);)
Simple Bastard Brine is so simple that even a simple bastard like me can’t screw it up. This is my favorite brine because it involves awesome beer, takes just a few minutes to make, and can be used for all sorts of carnivorous goodness.
INGREDIENTS
4 lbs. pork ribs (I used baby back ribs)
2 or 3 (hell, why not 4) 22 oz. bottles of Arrogant Bastard Ale
3 tablespoons of sea salt or kosher salt
3 tablespoons of brown sugar
1 tablespoon of celery seed
1 tablespoon of cayenne pepper
Small fistful of peppercorns (this ain’t the Manhattan Project, SWAG it)
Optional: a wee bit of liquid smoke, if you’re into that.
DIRECTIONS
1. Rinse the ribs and remove the membrane on the back side. Cut down to size as desired.
2. In a sauce pan, mix 2 Arrogant Bastards and all of the dry ingredients (plus liquid smoke, if you’re into that).
3. Over low heat stir gently until the salt is dissolved. This won’t take much heat so stay focused. Allow the mixture to cool.
4. Place the ribs in a roasting pan (because that’s better for pictures), or a Ziploc bag, and add the brine mix. Add another Arrogant Bastard to get more depth, if needed. Cover the pan with cling wrap, or squeeze your bag to remove air.
5. Let the ribs soak for at least 6 hours in the refrigerator. I prefer 12-24 hours myself.
6. Tick-tock. Remove the ribs from the brine and pat them dry. Toss the brine; it’s done.
7. Grill using indirect, medium heat and a covered grill for 1.5 to 1.75 hours. Using a gas grill (sue me), I’ll go low and slow for an even longer cook time.
8. When the ribs are almost done feel free to baste with your favorite sauce.
9. Brine the cook.
You see! This is how you cook!!!!!!!!! Well Done Brother! (Ugh, do we have any finished pics?);)I'm screwed! Neck bones I cooked by taste & sight.:o
Crock pot with chicken stock 4 hours.
Drain, scoop excess fat then, cook another 3 hours with soy & worcester sauce, cayenne and crushed red peppers.
Putting them in some turnip greens later today.
Divemaster
05-24-2015, 11:46
You see! This is how you cook!!!!!!!!! Well Done Brother! (Ugh, do we have any finished pics?);)
Pics coming. I haven't grilled them yet. :D
Team Sergeant
05-24-2015, 13:53
I'm screwed! Neck bones I cooked by taste & sight.:o
Crock pot with chicken stock 4 hours.
Drain, scoop excess fat then, cook another 3 hours with soy & worcester sauce, cayenne and crushed red peppers.
Putting them in some turnip greens later today.
Looks awful good too! ;)
Looks awful good too! ;)I'd be f*@king GONE!:p
Divemaster
05-24-2015, 18:06
When you don't have a thermometer on the meat.
Divemaster
05-24-2015, 21:35
The ribs came out of the brine right at 24 hours. They were patted dry with paper towels, placed in one of those store bought aluminum serving trays with a lid (pick up a few every time you hit the supermarket), and allowed to reach room temperature as I fired up the grill.
I grilled the ribs for about 2.5 hours. The first 30 minutes was at an indicated 275 degrees. I don’t have a meat thermometer so I was going off the grill’s gauge. I figured it was reading hot since it is in the lid and not at meat level (there’s a term to have fun with).
I backed the temp down to where the lid gauge read just over 100 degrees. At about 2.25 hours (the ribs were done by now) I cranked up the temp, added sauce to the meat and tossed ears of corn on the grill. I like to caramelize the sauce, and even char it a bit. Purists, don’t hate.
One of the bones came out of the thinnest rib section at the end. I tend to think that if the meat is falling off the bone, I’ve over cooked. Everywhere else, the meat stayed on but the bones came out clean. I was satisfied with the grilling time & temp.
In spite of the BBQ sauce, and as I’ve learned in the past, the flavors imparted by the brine still shine through. One of the keys is using a heavily malted beer like Arrogant Bastard from San Diego’s (ok, Escondido’s) Stone Brewing. These types of beers tend to do something that an IPA cannot, and the flavors are different from a porter or stout—which are both good choices on other occasions.
The spices used in the brine definitely add flavor to the meat. Pepper was present, but the dominant flavor was from the beer. The 24 hour soak made the flavors bolder and more noticeable through the sauce.
Lessons learned:
1. When taking the ribs from the brine, make sure ALL of the peppercorns are left behind. Biting into one is like hitting a pepper IED, and that is all you will tasted for a while.
2. For those who prefer a sweeter taste, up the brown sugar by 50% or 100%.
Craft Beer Pairings:
1. Arrogant Bastard. You can’t go wrong by drinking the beer you used in the brine; but of course not the beer you used in the brine. Don’t ask, just trust me on that. Really.
2. Belgian triples & quads. The high malt profile and bold flavors compliment nicely. If you go Trappist, you are doing it right.
3. India Pale Ale. More so, I think, if you finish the ribs with a spicy BBQ sauce. Otherwise the bitterness might conflict with the imparted brine flavors. However, see #4 below.
4. Whatever the hell you like. There are no rules, and no craft beer police.
TS—thanks for the kudos earlier. For my own education, what do you think I was doing right in that first post? The closest I’ve been to a culinary school was a shift on KP in basic training.
mark46th
05-24-2015, 21:55
Good stuff!!
Nice, Divemaster!
TS - I'm cooking so much meat because....erm....uh...I'm trying to keep my pregnant wife from going anemic. Yeah, we'll go with that excuse :D
Tonight, I did PSM's Orange Chicken, kanom jeeb, and snow peas.
See the Asian Recipe thread for both recipes.
PSM - the wife said that OC recipe is the best she's had. Well done!
I've really gotta work on the aforementioned "mise en place"....this took too long. Also didn't realize you had to boil the cornstarch/water mixture to cause it to thicken....I stared, puzzled, at a simmering, very runny pot of sauce for a minute before I figured that one out.
Also didn't realize you had to boil the cornstarch/water mixture to cause it to thicken....I stared, puzzled, at a simmering, very runny pot of sauce for a minute before I figured that one out.
Slowly stir in cornstarch mix into sauce until it thickens.
:D
Everything happens kind of fast once you get to the cooking stage. ;)
Thank your wife for me!
Pat
:D
Everything happens kind of fast once you get to the cooking stage. ;)
Thank your wife for me!
Pat
Will do. The confusion came where I assumed that you brought the sauce to a boil, then reduced it to a simmer, rather than keeping it at a boil while you add in the cornstarch mixture-the error was mine :o (It might well thicken up at a simmer, I'm just not patient enough to wait :D ).
Team Sergeant
05-27-2015, 09:44
Nice, Divemaster!
TS - I'm cooking so much meat because....erm....uh...I'm trying to keep my pregnant wife from going anemic. Yeah, we'll go with that excuse :D
Tonight, I did PSM's Orange Chicken, kanom jeeb, and snow peas.
See the Asian Recipe thread for both recipes.
PSM - the wife said that OC recipe is the best she's had. Well done!
I've really gotta work on the aforementioned "mise en place"....this took too long. Also didn't realize you had to boil the cornstarch/water mixture to cause it to thicken....I stared, puzzled, at a simmering, very runny pot of sauce for a minute before I figured that one out.
What's the maximum effective range of an excuse? You have my phone number.......:munchin
What's the maximum effective range of an excuse? You have my phone number.......:munchin
0meters. But, I'm one of the few from my generation who is willing to put some effort into finding a solution before looking for help :lifter
Had I not figured it out in a timely manner, you were my first call :cool:
The confusion came where I assumed that you brought the sauce to a boil, then reduced it to a simmer, rather than keeping it at a boil while you add in the cornstarch mixture-the error was mine :o
It seems to me that when cooking in a wok there is only one temperature: Hot! I don't recall ever reducing the heat when using one.
Pat
Team Sergeant
05-27-2015, 16:01
It seems to me that when cooking in a wok there is only one temperature: Hot! I don't recall ever reducing the heat when using one.
Pat
Yes, only one temp.....
Yes, only one temp.....
Yes but you regulate the temp by moving items up on the sides. This is what a Chinese woman in Peru taught me.
Does anyone have a favorite Panna Cotta recipe that they would like to share?
mark46th
06-22-2015, 13:28
Most of the Chinese places I go to have halon fire sprinklers over the wok areas.
Skip the 5 second add: watch video. Truly an amazing little dish.
https://www.youtube.com/watch?v=5gv86vO9zCw
Sous vide St. Louis ribs for the 4th. They've been in the "oven" for 30 hours now and will go another 26. I did my regular rub and put some Sweet Baby Ray's sauce on them. More sauce when I finish them on the grill.
Pat
Just put the rub on 16lbs of brisket. In the fridge until the 4th and into the Orion Cooker.
Just started cooking a shoulder for pulled pork BBQ. Will be ready Sunday.....
Team Sergeant
07-04-2015, 09:31
I'm doing some grilled wings, grilled corn and fruit followed by apple pie w/homemade whipped cream. Nothing fancy, just comfort food. ;)
(1VB)compforce
07-04-2015, 09:34
I'm doing some grilled wings, grilled corn and fruit followed by apple pie w/homemade whipped cream. Nothing fancy, just comfort food. ;)
Don't forget to grill the fruit... :D http://www.washingtonexaminer.com/the-government-wants-you-to-grill-fruit-for-the-fourth-of-july/article/2567527
Team Sergeant
07-04-2015, 09:36
Don't forget to grill the fruit... :D http://www.washingtonexaminer.com/the-government-wants-you-to-grill-fruit-for-the-fourth-of-july/article/2567527
I grilled fruit long before the government thought it was a good idea.....
(1VB)compforce
07-04-2015, 09:44
I grilled fruit long before the government thought it was a good idea.....
I'm sure, but you have meat in your menu...
Now me, I'm all about the big steak for the 4th... (this was a couple nights ago because my friends were going away for the weekend)
We let someone else do our cooking last night, this is the petite cut of prime rib, 16 ounces. The medium cut looked like an arm roast. There is something to be said for Wisconsin Supper Clubs.
30912
Well went to the range today and put 100 rds down range setting up a new scope. After that had the guys over to eat some BBQ.
Started it on Friday with a rub on 16lbs of brisket...
30915
Saturday prior to going to the range I lit the Orion Cooker and started the slow cook.
30916
Came back and kept it going until the evening. Took the brisket out and let them cool . Finished the Pulled pork BBQ also.....
3091730918
Sliced it up and prepared it for Sunday lunch.
3091930920
Guess it turned out ok as everyone had seconds and take home.:eek:
Going to have BBQ at work Monday....;)
I do like the Orion Cooker as you can fire and forget it and you get good moist results. Saturday night I had forgotten to pull the Brisket and when I remembered it was just fine...... Nothing burnt and the rub just had a nice dark color but was soft and moist transferring the flavors to the meat. Next I need to do a Turkey after vacation......;)
mark46th
07-06-2015, 15:06
Made Beef Stroganoff last night, served on linguine pasta with a wedge salad and cheese bread.
Recipe for Stoganoff:
1Lb steak( I used a Sirloin strip) sliced thin
1 onion diced
8oz mushrooms sliced
8oz Beef Broth- I use Tone's Beef Base from Costco or Sam's
2 Tblsp unsalted butter
16oz Sour Cream
Salt, pepper and garlic to taste. I used 1 teaspoon of crushed garlic
2 oz white wine
Heat skillet(or wok) to medium heat, add butter, onion and mushrooms. Sautee until onions start to turn clear. Add sliced steak, salt, pepper and garlic, stirring and turning meat until brown. The onion and mushrooms should cook out while this is being done. Add broth and wine then sour cream. Stir until liquids and sour cream have blended. Turn down heat , simmer for 10 minutes, stirring to keep from sticking or burning. Serve over rice or pasta...
Rob_Frey
07-06-2015, 17:43
We let someone else do our cooking last night, this is the petite cut of prime rib, 16 ounces. The medium cut looked like an arm roast. There is something to be said for Wisconsin Supper Clubs.
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Where is this Supper Club?
Where is this Supper Club?
Kieler, Wisconsin. We have had a pretty good meal up your way once also but cannot recall the name of the supper club. My wife had two brandy old fashioned's and had a hard time staying on the back of my motorcycle on the way back to our room.
Roguish Lawyer
07-06-2015, 19:30
For July 4th, fired up the smoker at 5 am. Cooked a Texas-style beef brisket low and slow, about 10 hours at around 225, then let it rest in a cooler until dinner was ready. Dry rub was mostly salt and pepper, with some garlic powder, onion powder, and cayenne. Injected it with dry rub-infused beef broth. Came off the smoker at internal temp of 185, and it was awesome.
Also smoked a couple of chickens. Brined them for about 20 hours in a salt/sugar brine with a little onion and garlic in it. Used a Myron Mixon dry rub recipe. Lemon and orange slices in the cavities to keep them moist. They smoked almost 4 hours, 225 for most of the time but I brought the temp up at the end to get them finished.
Also smoked some bacon-wrapped onion rings. Thick onion slices, basted with sriracha, then wrapped in bacon.
Good stuff! No photos, sorry.
Team Sergeant
07-06-2015, 19:38
http://www.chow.com/recipes/29193-basic-fish-tacos
I made this tonight and received the coveted "12 out of 10" rating. (I have never received this rating before);)
I highly recommend them.
Nuff said.
mark46th
07-06-2015, 20:46
What kind of fish? I worked for a seafood company for 10 years. The best thing we made was beer battered halibut. Melt in your mouth good
Roguish Lawyer
07-06-2015, 21:26
http://www.chow.com/recipes/29193-basic-fish-tacos
I made this tonight and received the coveted "12 out of 10" rating. (I have never received this rating before);)
I highly recommend them.
Nuff said.
"Difficulty: Easy" -- impressive! :D :eek: :(
Team Sergeant
07-07-2015, 09:30
What kind of fish? I worked for a seafood company for 10 years. The best thing we made was beer battered halibut. Melt in your mouth good
As far as ingredients go I only used 1/4 of the cabbage and sliced it thin. I also eyeballed the onion portions. If you do not possess very good knife skills I'd opt for a mandolin to cut the cabbage and onion.
Tilapia was the fish I used and sautéed it in a non-stick pan with clarified butter. It still fell apart but that was fine.
Next time I'll get pictures.
mark46th
07-07-2015, 18:39
Yeah- Tilapia can be problematic. We tried to develop products using Tilapia but never came up with anything usable. The main problem was inconsistent flavor, half the time it tasted muddy...
Rob_Frey
07-08-2015, 15:59
Kieler, Wisconsin. We have had a pretty good meal up your way once also but cannot recall the name of the supper club. My wife had two brandy old fashioned's and had a hard time staying on the back of my motorcycle on the way back to our room.
The best food I ever had at a Supper Club was at Birch Point Resort in Bloomer, Wisconsin. Their Saturday Night Buffet was awesome!
I've never been to Kieler, but if I do, I'll look for a supper club.
The best food I ever had at a Supper Club was at Birch Point Resort in Bloomer, Wisconsin. Their Saturday Night Buffet was awesome!
I've never been to Kieler, but if I do, I'll look for a supper club.
Gonna have to load that one up into the Garmin Thanks! Our trouble is too many Supper Clubs too little time.
Based off this recipe: http://allrecipes.com/recipe/japanese-wasabi-deviled-eggs/
I added way more wasabi and pickled ginger than prescribed to bring out the kick. Dried the pickled ginger with paper towel so they don't stick together; was aiming to create the look of cherry blossom petals with those ginger but I don't have the knife skills.
Team Sergeant
07-09-2015, 11:38
Based off this recipe: http://allrecipes.com/recipe/japanese-wasabi-deviled-eggs/
I added way more wasabi and pickled ginger than prescribed to bring out the kick. Dried the pickled ginger with paper towel so they don't stick together; was aiming to create the look of cherry blossom petals with those ginger but I don't have the knife skills.
Made these years ago when graduating culinary college. It's all good until some unsuspecting little kid bites into one......;)
Made Beef Stroganoff last night, served on linguine pasta with a wedge salad and cheese bread.
Recipe for Stoganoff:
1Lb steak( I used a Sirloin strip) sliced thin
1 onion diced
8oz mushrooms sliced
8oz Beef Broth- I use Tone's Beef Base from Costco or Sam's
2 Tblsp unsalted butter
16oz Sour Cream
Salt, pepper and garlic to taste. I used 1 teaspoon of crushed garlic
2 oz white wine
Heat skillet(or wok) to medium heat, add butter, onion and mushrooms. Sautee until onions start to turn clear. Add sliced steak, salt, pepper and garlic, stirring and turning meat until brown. The onion and mushrooms should cook out while this is being done. Add broth and wine then sour cream. Stir until liquids and sour cream have blended. Turn down heat , simmer for 10 minutes, stirring to keep from sticking or burning. Serve over rice or pasta...
I love Stroganoff, will have to give this one a try!
mark46th
07-12-2015, 20:54
Gypsy- It's not a fancy or complicated recipe, just good comfort food. Disfruta!
(1VB)compforce
07-13-2015, 06:12
Food in pictures :)
Start with a whole angus brisket
Add an Orion Smoker
Let it rest
Add hand cut fries
Slice the brisket
Add a fresh onion roll
...and...
voila!
Yeah yeah, no smoke ring...it's an orion
mark46th
07-13-2015, 18:47
Nah, I wouldn't eat that.:D
Hell, I would eat yours, mine and ours!!
Gypsy- It's not a fancy or complicated recipe, just good comfort food. Disfruta!
That's what I like about it, simple yet tasty comfort food.
Made some Israeli Couscous, currently roasting some butternut squash and chicken to accompany this. Added some toasted pine nuts, golden raisins, shallots, lemon zest and parsley. Simmered the couscous in chicken broth with a couple dashes of cinnamon and a bay leaf. To be honest the recipe was on the box, I can type if up if anyone is interested. It is delicious!
Made some Israeli Couscous, currently roasting some butternut squash and chicken to accompany this. Added some toasted pine nuts, golden raisins, shallots, lemon zest and parsley. Simmered the couscous in chicken broth with a couple dashes of cinnamon and a bay leaf. To be honest the recipe was on the box, I can type if up if anyone is interested. It is delicious!
The wife is, I'm not...
The wife is, I'm not...
For Mrs MR2 then...
3 tbsp butter
1/2 c pine nuts
1/2 c shallots finely chopped
1 1/2 c Israeli couscous
1/2 large cinnamon stick (I was out of sticks so I sprinkled cinnamon over couscous when I added the broth)
1 fresh or dried bay leaf
1 3/4 cups chicken broth
1/2 tsp salt
1/4 c parsley chopped
zest of a lemon
1/4 cup golden raisins
fresh cracked black pepper to taste
Melt 1 tablespoon butter in large pan over medium low heat, add pine nuts and stir until golden brown, transfer to small bowl. (I normally just toast pine nuts without any fat but this did add a nice buttery flavor)
Add remaining butter in pan and saute shallots over medium heat until golden. Add couscous, cinnamon and bay leaf stirring often until couscous browns slightly. Add broth and salt bring to boil then reduce to low, cover and simmer until liquid is absorbed and couscous is tender. (10-12 min)
Remove from heat, remove bay leaf and stir in parsley, pine nuts and lemon zest. Add raisins and season with black pepper to taste.
mark46th
07-19-2015, 20:22
I made Italian Stuffed Flank Steak for dinner...
Butterfly flank steak
Trim into rectangle
Season with salt and pepper
Spread Olive tapenade over flank steak
place layers of Pancetta, Mortadella and Genoa Salami(Or any Italian cold cuts you like)on tapenade
Place a layer of Provolone or Mozzarella cheese. Mushrooms optional
Roll flank steak tightly, tie with twine every two inches. Insert skewers(You might need extra help, use tooth picks to keep meat rolled)
Season outside of flank steak(I used Montreal Steak Seasoning) Cut roll every two inches.
Grill until cheese starts to melt out. I grilled until Medium Rare...
Serve.
Team Sergeant
07-20-2015, 08:20
I made Italian Stuffed Flank Steak for dinner...
Butterfly flank steak
Trim into rectangle
Season with salt and pepper
Spread Olive tapenade over flank steak
place layers of Pancetta, Mortadella and Genoa Salami(Or any Italian cold cuts you like)on tapenade
Place a layer of Provolone or Mozzarella cheese. Mushrooms optional
Roll flank steak tightly, tie with twine every two inches. Insert skewers(You might need extra help, use tooth picks to keep meat rolled)
Season outside of flank steak(I used Montreal Steak Seasoning) Cut roll every two inches.
Grill until cheese starts to melt out. I grilled until Medium Rare...
Serve.
That looks great!
One thing I have done in the past with the stuffed flank steak (and leg of lamb) is to sauté the ingredients that will be used inside the product, then spread and roll and cook. Sounds silly until you get a raw piece of garlic in that bite..... ;)
mark46th
07-20-2015, 21:39
Thanks for the tip. When I made the tapenade, I used bottled minced garlic, whole olives, roasted peppers and Italian giardinieri. I put them all in the food processor, pulsed until everything was uniformly chunked then added red wine vinegar and olive oil. the tapenade is even better if you can let it sit for a few days. I grilled them, watching for the melting cheese start to emerge, then placed them on their end on the grill. The cheese crisped up, helping to seal in the juices...
Team Sergeant
07-21-2015, 10:53
Thanks for the tip. When I made the tapenade, I used bottled minced garlic, whole olives, roasted peppers and Italian giardinieri. I put them all in the food processor, pulsed until everything was uniformly chunked then added red wine vinegar and olive oil. the tapenade is even better if you can let it sit for a few days. I grilled them, watching for the melting cheese start to emerge, then placed them on their end on the grill. The cheese crisped up, helping to seal in the juices...
I'd try it by rough chopping the tapenade ingredients and putting a quick "hot" sauté on them and allowing it to cool and then continue. ;)
mark46th
07-22-2015, 08:52
OK, Will do. BTW, the tapenade is delicious as a condiment on a sub sandwich...
Team Sergeant
07-22-2015, 10:06
OK, Will do. BTW, the tapenade is delicious as a condiment on a sub sandwich...
I doubt most have even heard of a "tapenade"..... and there are many types.
It's as foreign as compound butter and remoulade, both easy and very simple but most "non-cooks" haven't a clue as to what they are.....
Using a tapenade on a sub is how folks go into business for themselves.....;)
I doubt most have even heard of a "tapenade"..... and there are many types. :o
It's as foreign as compound butter and remoulade, both easy and very simple but most "non-cooks" haven't a clue as to what they are.....:o
Using a tapenade on a sub is how folks go into business for themselves.....;)
You need too recommend a dictionary of cooking/chef terminology....:p
BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying.
(1VB)compforce
07-22-2015, 11:15
You need too recommend a dictionary of cooking/chef terminology....:p
Here ya go :)
http://www.amazon.com/Professional-Chef-Culinary-Institute-America/dp/0470421355
Or if you want an online dictionary:
http://www.foodterms.com/encyclopedia/a/index.html
Team Sergeant
07-22-2015, 17:07
You need too recommend a dictionary of cooking/chef terminology....:p
BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying.
Remoulade: A mayonnaise based sauce. Best example, the Big Mac.
That Big Mac you ate, the sauce, is a remoulade, just a mayonnaise based sauce.
mark46th
07-22-2015, 17:54
I have a Remoulade recipe I will post when I get home...
"BTW...Tapenade looks some shit pulled out of an MRE and mashed together...just saying." Guy-
Hahahahahahahahaa
mark46th
07-22-2015, 22:10
Remoulade ;
1 Cup Mayonnaise
1 Cup Dijon Mustard
1/2 Cup Red Wine Vinegar
1/2 Cup Cocktail or Red Chili Sauce
1/2 Cup Horse Radish Sauce
1 Cup Canola Oil
1/2 Cup Ketchup
1 Cup Chopped Celery
1/2 Onion, Chopped
2tsp Dry Mustard
1 tsp Ground White Pepper
1 tsp Cayenne Pepper
2 tsp Tarragon
Pour it all into a blender, blend until smooth. Keep refrigerated.
This is a recipe I came up with a while ago so it hasn't been converted to grams...
(1VB)compforce
07-27-2015, 19:14
So, with TS coming to the GBF event in South Carolina, I decided that making a normal everyday meal for him just wouldn't cut it. So here's the meal I cooked the night before we drove up...
Spinach salad on a bed of bib lettuce with a lemon vinaigrette, goat cheese, pine nuts and tomatoes.
Saffron Risotto with basil and parmesan (I screwed this one up a bit, added a round of stock and tasted to find that the rice was already done. Tried to let it reduce just a little and ended up overcooking it)
100% Wagyu tenderloin prepared sous vide with green beans and red wine reduction. http://wagyu.org/
I was going to make my alcoholic white russian ice cream for dessert, but no one actually finished their whole dinner so the creme anglaise is still sitting in the fridge.
On a side note, if you ever want to do wagyu beef, you have to be really really careful to get the real thing. It took about 3 months (on and off, mostly off) of research to find a real distributor and arrange the purchase. It was totally worth it though. It was easily the best quality of steak I have ever eaten.
mark46th
07-28-2015, 07:54
That is a fine looking cut of beef,
Team Sergeant
07-28-2015, 13:11
That is a fine looking cut of beef,
Yes, yes it was......;)
mark46th
07-28-2015, 20:20
I just made my favorite sandwich for dinner tonight. Bacon, Lettuce, Tomato and Avocado on grilled Sourdough Bread. The bacon was homemade, maple cured, pecan smoked. I would have taken a photo but it smelled so fxxking good, I ate it.
Team Sergeant
07-29-2015, 09:56
I just made my favorite sandwich for dinner tonight. Bacon, Lettuce, Tomato and Avocado on grilled Sourdough Bread. The bacon was homemade, maple cured, pecan smoked. I would have taken a photo but it smelled so fxxking good, I ate it.
LOL
So, with TS coming to the GBF event in South Carolina, I decided that making a normal everyday meal for him just wouldn't cut it. So here's the meal I cooked the night before we drove up...
Spinach salad on a bed of bib lettuce with a lemon vinaigrette, goat cheese, pine nuts and tomatoes.
Saffron Risotto with basil and parmesan (I screwed this one up a bit, added a round of stock and tasted to find that the rice was already done. Tried to let it reduce just a little and ended up overcooking it)
100% Wagyu tenderloin prepared sous vide with green beans and red wine reduction. http://wagyu.org/
I was going to make my alcoholic white russian ice cream for dessert, but no one actually finished their whole dinner so the creme anglaise is still sitting in the fridge.
On a side note, if you ever want to do wagyu beef, you have to be really really careful to get the real thing. It took about 3 months (on and off, mostly off) of research to find a real distributor and arrange the purchase. It was totally worth it though. It was easily the best quality of steak I have ever eaten.
That's one fine lookin' spread.
Funny thing though, when I enlarged your pics, I coulda swore that I heard Michael Bolton playing in the background. :eek:
(1VB)compforce
07-29-2015, 13:57
Funny thing though, when I enlarged your pics, I coulda swore that I heard Michael Bolton playing in the background. :eek:
That was TS wooing his steak...
The Reaper
07-29-2015, 14:52
That was TS wooing his steak...
In his Speedos?
TR
Team Sergeant
07-29-2015, 18:27
In his Speedos?
TR
@$^&%*^%@#%^ Man-KINI!!!!!!!!! (No one on here understands....:rolleyes:)
(No one on here understands....:rolleyes:)
You got that right!
mark46th
08-07-2015, 19:26
TS- Tonight I made country style pork ribs stuffed into a pineapple, wrapped in bacon. Actually, there was too much pork so I quartered the pineapple, layed it on the ribs then covered the pineapple with homemade bacon. I took your advice. I used a light coat of my dry rub then browned the pork in a large skillet before covering with pineapple.
You have a convert.
Team Sergeant
08-07-2015, 19:57
TS- Tonight I made country style pork ribs stuffed into a pineapple, wrapped in bacon. Actually, there was too much pork so I quartered the pineapple, layed it on the ribs then covered the pineapple with homemade bacon. I took your advice. I used a light coat of my dry rub then browned the pork in a large skillet before covering with pineapple.
You have a convert.
;)
AS many chefs I've worked with say, "Play with your food"...... Most folks don't want to venture out of their comfort zone.
Tenderloin Filet wrapped in Bacon, some baked potato wedges, along with a fresh ear of corn, all washed down with a Guinness Blonde American Lager.
Tenderloin:
Brought up to room temp from fridge.
Rubbed small amount of olive oil each side.
Seasoned with S&P.
Place on heated grill ... 4 minutes each side - 2 min flip, 2 min. flip, 2 min. flip, 2 min flip.
Place on med low heated skillet with 1 tablespoon butter, 1/2 teaspoon olive oil, 1/2 clove garlic minced, pinch of sage and rosemary.
Place in preheated oven ... 400° 4 minutes each side.
Baste with butter/oil mix while in oven.
Remove from over, let rest for 10 min.
Potatoes:
Sliced into 1/4 to 1/3 inch wedges.
Placed on greased baking sheet.
Seasoned with S&P, Garlic Sea Salt, and Parsley
Place in oven ... 400° for 40 min.
Season to taste.
Corn:
As how ever you prepare it. :rolleyes:
mark46th
08-10-2015, 21:22
Looks great! The part that looks the best to me is the corn. I can eat a few ears of sweet corn. You can take the boy out of the Midwest but not the Midwest out of the boy...
Tenderloin Filet wrapped in Bacon, some baked potato wedges, along with a fresh ear of corn, all washed down with a Guinness Blonde American Lager.
Tenderloin:
Brought up to room temp from fridge.
Rubbed small amount of olive oil each side.
Seasoned with S&P.
Place on heated grill ... 4 minutes each side - 2 min flip, 2 min. flip, 2 min. flip, 2 min flip.
Place on med low heated skillet with 1 tablespoon butter, 1/2 teaspoon olive oil, 1/2 clove garlic minced, pinch of sage and rosemary.
Place in preheated oven ... 400° 4 minutes each side.
Baste with butter/oil mix while in oven.
Remove from over, let rest for 10 min.
Potatoes:
Sliced into 1/4 to 1/3 inch wedges.
Placed on greased baking sheet.
Seasoned with S&P, Garlic Sea Salt, and Parsley
Place in oven ... 400° for 40 min.
Season to taste.
Corn:
As how ever you prepare it. :rolleyes:
Mark went easy on you. Learn to make grill marks! And, if you are going to grill the meat, grill the corn too. :D
Get back out there and try again. ;)
Pat
Team Sergeant
08-11-2015, 09:24
Mark went easy on you. Learn to make grill marks! And, if you are going to grill the meat, grill the corn too. :D
Get back out there and try again. ;)
Pat
Why???? :munchin
For taste or presentation ?
Looks great! The part that looks the best to me is the corn. I can eat a few ears of sweet corn. You can take the boy out of the Midwest but not the Midwest out of the boy...
Thanks.
Yeah, I'm a corn nut too. :D
This is one of my favorite times of the year, when the corn is the freshest. Always stop by road side stands, knowing that those ears are the freshest and probably picked that morning. :cool:
Why???? :munchin
For taste or presentation ?
To poke Sdiver with a grill fork. ;)
I do it for presentation, though.
Pat
Team Sergeant
08-11-2015, 12:41
To poke Sdiver with a grill fork. ;)
I do it for presentation, though.
Pat
Grilling in "corporate restaurants" grill marks are all about "appearance". At home you want to add flavor and the best way of doing that is searing meat to produce the Maillard Reaction.
Remember "color" is flavor.
Next time you make a stew and after searing the meat, add some color to the carrots and onions. Then throw them together and stew as normal.
http://modernistcuisine.com/2013/03/the-maillard-reaction/
Grilling in "corporate restaurants" grill marks are all about "appearance". At home you want to add flavor and the best way of doing that is searing meat to produce the Maillard Reaction.
Remember "color" is flavor.
Next time you make a stew and after searing the meat, add some color to the carrots and onions. Then throw them together and stew as normal.
http://modernistcuisine.com/2013/03/the-maillard-reaction/
Good info there, thanks. Since I SV the steak, I'm able to get a good sear and the grill marks are a bit of pyrolysis (I just learned that word :D). I think next time I will sear first and cool it in the freezer. After the sous vide, I'll mark it. Maybe I'll get my own branding iron. (http://www.bbqfans.com/categories/personalized-branding-irons) ;)
Pat
Team Sergeant
08-11-2015, 15:03
I stole this photo but this is how my steaks look on the outside. No grill marks as the entire steak is subjected to 1300 degrees for two minutes each side. (Infrared burner) Then set aside on very low heat for about 4-5 minutes. A perfect med rare every time.
When searing a steak you want the hottest heat you can obtain from your grill. And a low heat area to finish the job.
mark46th
08-11-2015, 17:11
Skin it, wipe its ass and wave it over the fire...
twistedsquid
08-11-2015, 17:14
Skin it, wipe its ass and wave it over the fire...
Haha!. "Knock the horns off it and wipe its' ass." Defiant Bravo.
twistedsquid
08-11-2015, 17:28
Oh. Dry sautéed a lamb shoulder...deglazed with mint and rosemary demiglace.
So, we had our first kid near the beginning of June, a little girl. She's kept me quite occupied, but I'm getting back into the swing of things. :lifter
Last night was herb crusted tenderloin.
1/4 c bread crumbs
2 tsp chopped thyme
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp kosher salt
1 Tbs Dijon mustard
1 lb small baby yellow potatoes
1.25lb pork tenderloin
1 shallot
3 Tbs olive oil
1/4 tsp black pepper
1 lb trimmed asperagus
Preheat oven to 400F.
In a small bowl, combine breadcrumbs, thyme, garlic powder, paprika, and 1/4tsp salt.
Brush tenderloin with Dijon, then pat breadcrumb mixture evenly over tenderloin. Place on baking sheet.
Toss potatoes, thinly sliced shallot, 1 Tbs olive oil, pepper, and remaining salt.
Place on separate cooking sheet.
Toss asparagus with olive oil and pinch of salt. Set aside.
Roast tenderloin and potatoes for 25 minutes. After 15 minutes, move potatoes to one side of baking sheet and add asparagus. Let rest 5 minutes and serve.
I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!
I had a blast and learned a lot :cool:
Team Sergeant
08-20-2015, 08:58
I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!
I had a blast and learned a lot :cool:
Is that large or small dice? Or did you slice? :munchin (And what temp did you pull that tenderloin? And did we sear it first?) Looks great !!!
I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!
I had a blast and learned a lot :cool:Slicing & dicing vegetables' ain't for an amateur...
"Have you ever heard of a food processor?:p
Is that large or small dice? Or did you slice? :munchin (And what temp did you pull that tenderloin? And did we sear it first?) Looks great !!!
Medium dice :p Sliced half the onion, diced the other half :cool:
Pulled it out at 140F, no sear.
Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts? :D
Team Sergeant
08-20-2015, 13:50
Medium dice :p Sliced half the onion, diced the other half Pulled it out at 140F, no sear.
Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts? :D
Pulled it out at 140F, (Nice! I'd pulled it at 130 and allowed for carry over cooking) no sear (Next time try a sear first, I'm trying to get you on the "flavor train" :) ).
Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts? :D[/QUOTE]
mark46th
08-20-2015, 15:51
" And did we sear it first?" TS
I'm a believer!
Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts? :DI'll post some pics later of 2nd degree burns I suffered, worrying about, talking & cooking at the same time...:p
I should've known better after, not having the top on a my vitamix...:eek:
Team Sergeant
08-21-2015, 07:49
I'll post some pics later of 2nd degree burns I suffered, worrying about, talking & cooking at the same time...:p
I should've known better after, not having the top on a my vitamix...:eek:
Most don't make that mistake twice...... ;)
Most don't make that mistake twice...... ;)I'm so afraid of that damn thing, I will NOT switch it on unless, I have a hand on the lid.:eek::o
Team Sergeant
08-22-2015, 10:36
I'm so afraid of that damn thing, I will NOT switch it on unless, I have a hand on the lid.:eek::o
LOL, I've watched this happen quite a few times, always amusing. The difficult part is cleaning the ceiling afterwards....
Montreal rub. Room temp before they hit the grill. Tossed several soaked cherry wood chunks on the coals and seared both sides of the trip tip for 8-10 minutes per side. Let them rest for 10 minutes.
Pre oven potato picture. Couple tablespoons of fresh rosemary from the yard, minced garlic, salt, pepper and olive oil. Oven at 425 for an hour. Salad on the side and an IPA to wash it down.
Montreal rub. Room temp before they hit the grill. Tossed several soaked cherry wood chunks on the coals and seared both sides of the trip tip for 8-10 minutes per side. Let them rest for 10 minutes.
Pre oven potato picture. Couple tablespoons of fresh rosemary from the yard, minced garlic, salt, pepper and olive oil. Oven at 425 for an hour. Salad on the side and an IPA to wash it down.
Trip tip or tri tip? :confused: Looks good either way! :D
Pat
Trip tip or tri tip? :confused: Looks good either way! :D
Pat
That bear got the best of me! Thank you Pat :D
That bear got the best of me! Thank you Pat :D
I love tri-tip! My wife bought 24 lbs, at 3 lbs each, once. They cook fast, are tender, and taste great. I've always wanted to cut one into steaks but was afraid I'd screw them up. Now, with the sous vide oven, I will give it a tri (sic). ;)
Looks like you split it before grilling. Any reason?
Pat
mark46th
09-04-2015, 21:19
Meat and 'taters. A carnivore's dream.
The trip tips came from Costco that way.
Sous vide sounds fancy; never heard of it. :munchin
The trip tips came from Costco that way.
Sous vide sounds fancy; never heard of it. :munchin
Somebody at Costco needs to be slapped! Or punched. :D
Sous vide: http://www.professionalsoldiers.com/forums/showthread.php?t=37093 ;)
Pat
Meat and 'taters. A carnivore's dream.
I may be heading to the Nugget Rib Cook-Off in Reno today!
Somebody at Costco needs to be slapped! Or punched. :D
Sous vide: http://www.professionalsoldiers.com/forums/showthread.php?t=37093 ;)
Pat
A wealth of information Pat! Those steaks look incredible!
First of the season, little early, but nothing like organic fresh Meat. Removing the Filets from under the rib cage, tasty little buggers!:D
Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).
Pat
Team Sergeant
10-12-2015, 13:27
Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).
Pat
Wow, never tried potato leek soup?
Wow, never tried potato leek soup?
I do like potato soups it's just that they don't freeze well and we freeze leftovers for camping. The barley is a good substitute for the vegetable/beef soup. ;)
Pat
Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).
Pat
That sounds really good, I am sure it is a bit more substantial than the Campbells Vegetable Beef my mother fed me back in the 60's, as I recall though the "barley" was the best part. A kid could hurt their eyes looking for the beef. When I make soup with barley I use the P theory, P for plenty just like when you are blowing stuff up.:D
I am sure it is a bit more substantial than the Campbells Vegetable Beef my mother fed me back in the 60's, as I recall though the "barley" was the best part.
Those memories are what spurred me the to make it. ;) The recipe also calls for tomato juice, but I use V-8. It adds a little more flavor.
Pat
Put this 8# shoulder on the smoker last night at 2200, ten hours later I foiled it wrapped it in a towel and put it in a cooler for two hours. The Mrs. is shredding it now, I did all the hard work :D. Might be my best effort yet.
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Team Sergeant
10-17-2015, 16:23
Put this 8# shoulder on the smoker last night at 2200, ten hours later I foiled it wrapped it in a towel and put it in a cooler for two hours. The Mrs. is shredding it now, I did all the hard work :D. Might be my best effort yet.
31399
Looks great! When I make one I always get up early and put it in a about 0600-0700 AM and pull it about 1700-1800 .
mark46th
10-17-2015, 22:46
Save me some of the crispy pieces!!
Save me some of the crispy pieces!!
Too late, that part gets eaten first, usually as the pork gets pullled. It is never any better than that. I bought three of these shoulders back in July for 99 cents a pound that is as cheap eating.
16 hrs @ 160 degrees (no seasoning because they were smoked) mixed with collards and banana peppers.
Roasted Sea Urchin & Alaskan Spot Prawn
Directions
Sea Urchin:
1. Gut the inside of a live sea urchin by cutting it's mouth with a pair of scissors.
2. Pick out the unwanted parts inside and rinse with water.
3. Grill in oven for 5 minutes
Alaskan Spot Prawn:
1. Add a ton of salt into boiling water so it's saltier than sea water
2. Toss the prawn into boiling water
3. Once the prawn starts floating to the top, wait for 4 seconds then scoop them out.
4. Toss them into a bowl of iced water.
x SF med
10-26-2015, 08:08
Last night I did gourmet open faced broiled tuna salad with tomato and co-jack cheese....
OK, fancy friggin tuna melts... :rolleyes:
I, for one, dig egg on a burger....in fact, egg in a burger is even better.
Saw this on the interwebz and decided to give it a go...not much to screw up.
1lb ground beef
2 eggs
2 buns
2 slices cheese of choice
condiments of choice
Season the meat as you see fit. Divide in two and make them into doughnuts.
Grill in the skillet until almost done, then crack egg in the middle. Cook to desired egg doneness (that's a word, right?)
Top with cheese, toast the buns, dress it up how you like and enjoy!
Quick, easy, and delicious.
I, for one, dig egg on a burger....
As do I! I haven't done that, though.
My paternal grandfather would make "toad in the hole" with an egg in toast. He was pretty good at making breakfast.
Pat
Made an Almond butter lemon curd cake, first time I've made my own curd. Never will I buy curd again!! :D
This was so delicious, not too sweet...just enough. Had some left over curd and served it on the side. Didn't make the whipped cream this go round.
For the lemon curd:
Grated zest and juice of 2 lemons
¾ cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed
For the cake:
9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 extra-large eggs
½ cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)
Nutritional Information
Preparation
For the curd, combine zest, juice, sugar and eggs in a heatproof bowl,
and beat well. Add butter, and place over a saucepan full of simmering
water. Cook, stirring constantly with a rubber spatula or wooden
spoon, until mixture thickens into curd, about 5 minutes. Strain into
a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.
Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1
tablespoon butter, and dust with 1 tablespoon flour, shaking out
excess.
With an electric mixer, cream the remaining butter and 1 cup sugar
together until light and fluffy. Sift together the remaining flour,
baking powder and salt, and stir in. In a separate bowl, whisk eggs
until they start to foam. Do not overbeat or the cake will be tough.
Add eggs and ground almonds to batter, and mix well.
Scrape batter into the prepared pan. Drop 8 individual tablespoons
lemon curd around perimeter of batter, leaving a 1-inch border, and
taking care to space drops evenly. Drop 3 to 4 tablespoons curd into
center of batter. Refrigerate remaining curd for another use. Sprinkle
cake with toasted almonds and 1 to 2 tablespoons sugar, depending on
taste.
Bake until cake is toasty brown on top and a toothpick inserted into
cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10
minutes, then remove sides of pan, and cool completely.
Whip cream with almond liqueur and serve.
Thread seems to have tapered off since my last visit. Being a new dad has kept me a bit busy, but it is time again for my annual over-the-top Valentine's Day meal (see last year's butter poached steaks (http://www.professionalsoldiers.com/forums/showthread.php?t=48120&highlight=butter+poached))
I got Pat LaFrieda's Meat (http://www.amazon.com/MEAT-Everything-You-Need-Know/dp/1476725993/ref=sr_1_1?s=books&ie=UTF8&qid=1455512926&sr=1-1&keywords=pat+lafrieda) a year ago and hadn't tried anything from it. The Beef Wellington recipe looked good, so that was my choice this year.
(I halved the recipe and only made two)
Two parts to this recipe: Mushrooms and Wellingtons
Mushrooms
2 Tbs extra-virgin olive oil
2 Tbs unsalted butter
1 lb mixed mushrooms (shiitake, cremini, white, etc) finely chopped
1/4 c finely diced shallots
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1 Tbs, heaping, minced fresh sage leaves
2 tsp truffle oil (optional)
Wellingtons
4 beef filet mignons, 1.5" thk, 5oz (I used an 8oz and a 6oz)
2 tsp kosher salt
1/2 tsp black pepper
1 Tbs canola oil
1 box frozen puff pastry, (17oz)
2 (8") flour tortillas (help absorb moisture and keep puff pastry from getting soggy)
All-purpose flour for dusting
2 large eggs
1c heavy cream
Mushrooms:
Heat oil/butter in large skillet over medium-high heat. Add mushrooms and cook until they wilt and brown slightly (~15min)
Add shallots, salt and pepper, reduce to medium until shallots are softened (~5min)
Remove from heat, stir in sage and truffle oil, season w/ salt to taste, set aside to cool.
Wellingtons:
Season beef with salt/pepper.
In second large skillet, heat canola oil over medium-high.
Sear beef on both sides (~30sec per side).
Set aside to cool slightly.
Take puff pastry out of freezer and package and let sit for 5 minutes.
Fold each tortilla into quarters and cut 2.5" rounds from each quarter.
Cut .5" circles out of the center of 4 of the tortillas (or cut "X" with paring knife), as vents.
Dust work surface with flour and lay a sheet of puff pastry out.
Cut out four 6" circles and four 3.5" circles of puff pastry. Again, vent the smaller circles with either a half inch hole or an "X". Put the smaller circles in the fridge while working.
Put the larger rounds on a parchment lined baking sheet.
Add a non-vented tortilla to the center of each large puff pastry round, then add a Tbs of the mushroom mixture on top of it and spread it out; make sure none get on the puff pastry.
Put a filet on top of the mushrooms, then top with another Tbs of mushrooms.
Put a vented tortilla on top of the mushrooms, then add a 3.5" round of puff pastry on top.
Fold up the 6" circle and pinch it closed with the puff pastry on top of the Wellington (wet the pastry to help it stick, if needed).
Place in the freezer for 30 minutes.
Pre-heat oven to 450F
Pull Wellingtons from freezer. Tear off 2" strips of aluminum foil and wrap around the sides of the wellingtons for initial bake to help keep it from collapsing.
Put in the over for 10 minutes.
Whisk both eggs in a bowl as an egg wash.
Pull the Wellingtons out, remove foil, brush all surfaces with egg wash.
Back in the oven until beef is 130F (~10-15 min)
Additional 10-15 minutes gets you from rare to medium.
If pastry is browning before meat hits temp, tent the Wellington with foil.
Sauce:
Re-heat remaining mushroom mixture until warm. Add 1c heavy whipping cream and reduce for 5 minutes (I added a splash of sherry).
I served with a spinach salad with strawberries, mushrooms, bacon, and pecans. Also had potatoes au gratin and chocolate dipped strawberries.
Mascota Vineyards Cabernet Sauvignon, 2012
mark46th
02-15-2016, 17:55
Very Nice!!
The wife is making spaghetti........moose meat....the best
mark46th
02-15-2016, 21:05
You have Desert Moose?
First time ever cooking in a pressure cooker...
Made a pot roast. Came out like soup. It was good, but I imagine I need to do some reading on how to cook with steam under pressure.
mark46th
02-16-2016, 15:56
Billy- Try a piece of Corned Beef. It is a lot tougher than a roast and like you, it can take the pressure!:lifter
I am planning to make corned beef/cabbage in it this weekend
You have Desert Moose?
Yeah, they come down from BC with the snow birds
Divemaster
03-13-2016, 00:26
Whitetail backstrap medallions with sea salt and fresh ground black pepper as the only embellishments. EVO in the hot Le Creuset braiser, a quick sear on both sides, and a Flintstone feast on the plate. Dinner done.
Divemaster
03-13-2016, 00:36
I am planning to make corned beef/cabbage in it this weekend
Even with my Irish heritage on both sides of the family I hate corned beef. Just pass me a plate of Irish whisky.
Team Sergeant
03-13-2016, 11:43
Even with my Irish heritage on both sides of the family I hate corned beef. Just pass me a plate of Irish whisky.
I don't mind corned beef as long as its prepared well. I've made it before and I inject it before marinating for 10 days. Great as a sandwich. When I think brisket I usually think BBQ. ;)
mark46th
03-14-2016, 08:07
I use a pressure cooker for corned beef. Cooks faster and seems to hold the flavor in better...
Divemaster Even with my Irish heritage on both sides of the family I hate corned beef. Just pass me a plate of Irish whisky.
County Kerry here, and I agree. Never liked it, or the cabbage it is usually cooked with, foul smelling. Producing intestinal issue that can clear any room.
mark46th
03-16-2016, 08:27
My Great-Grandmother's name was Bridget O'Grady, her family from County Cork. I like Corned beef and enjoy the room clearing abilitiy of boiled cabbage...
My Great-Grandmother's name was Bridget O'Grady, her family from County Cork. I like Corned beef and enjoy the room clearing abilitiy of boiled cabbage...
My great aunt was Bridget Della Shannon, also from County Cork! I personally love corned beef and cabbage, like TS said it is all in the prep and the spices.
Been making beef jerky all day. I have 5lbs of jerky ready......
Hot and Spicey is the way my seasoning turns out.
Not a lot of work but a lot of waiting on each batch.
Been making beef jerky all day. I have 5lbs of jerky ready......
Hot and Spicey is the way my seasoning turns out.
Not a lot of work but a lot of waiting on each batch.
What are you using to dehydrate them?
Pat
I did part of them in my dehydrator and some in my smoker.....
The hot & Spicey blend is the best.....
The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
Team Sergeant
03-29-2016, 09:17
I did part of them in my dehydrator and some in my smoker.....
The hot & Spicey blend is the best.....
The dehydrator is from Open Country with 6 trays. It will do 3 lbs in 4-5 hrs. Smoker is slower......
I use this one and really like it.
http://www.amazon.com/Excalibur-3900B-Deluxe-Dehydrator-Black/dp/B004Z915M4/ref=sr_1_1/185-9066456-9133356?ie=UTF8&qid=1459264570&sr=8-1&keywords=excalibur+nine-tray+dehydrator
And........ I don't see any jerky recipes? :munchin
Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.
While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!
Pat
mark46th
04-12-2016, 07:58
Looks like a lot of cheezy goodness to me, Pat!1
Looks like a lot of cheezy goodness to me, Pat!1
It was! Sad to say, but so far the best mozzarella I've been able to find is Smart and Final's shredded mozz. Still, very tasty!
Pat
mark46th
04-13-2016, 16:31
Our Costco sells a fresh buffalo mozz. I have used it on pizza and lasagne with good results. In fact, I used it on a cheese burger I made last night... Deelish!
Yesterday was spent making Italian Gravy so today I made lasagna. I roughly used the CIA recipe in my NPC 6th edition book.
While I added Italian sausage to the gravy I forgot to add additional oregano along with the parsley. I did add fresh garden spinach so that helped. The richness of the IG made a big difference in the overall flavor!
Pat
Looks delish!
Next time try adding some neck bones as well as the sausage (which I like to take out of the casing and brown in the same pot I will use for gravy).
If you make meatballs use a mix of ground pork, beef and a little bit of veal. If you aren't a veal fan at least do the pork/beef mix. Add them to your gravy after you fry them up!
Found these at the store this morning and just had to bring them home they were beyond meaty.
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