Don't forget to grill the fruit... :D http://www.washingtonexaminer.com/th...rticle/2567527

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.

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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...

Attachment 30915

Saturday prior to going to the range I lit the Orion Cooker and started the slow cook.
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Came back and kept it going until the evening. Took the brisket out and let them cool . Finished the Pulled pork BBQ also.....
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Sliced it up and prepared it for Sunday lunch.
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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......;)

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...

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.

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.

Fish Tacos
 

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.

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

"Difficulty: Easy" -- impressive! :D :eek: :(

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.

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...

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.

Wasbi Deviled Egg
 

Based off this recipe: http://allrecipes.com/recipe/japanes...-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......;)

I love Stroganoff, will have to give this one a try!

Gypsy- It's not a fancy or complicated recipe, just good comfort food. Disfruta!

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

Nah, I wouldn't eat that.:D

Hell, I would eat yours, mine and ours!!

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!

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.

Thanks.

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..... ;)

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. ;)

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.....;)

LOL!
 

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.

Here ya go :)

http://www.amazon.com/Professional-C.../dp/0470421355

Or if you want an online dictionary:
http://www.foodterms.com/encyclopedia/a/index.html

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.

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

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...

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 is a fine looking cut of beef,