Discussion in 'Cooking & Spirits' started by sKiZo, Jan 8, 2016.
That looks spectacular.
Those chicken 'n dumplings sure looked good ...
PS ... got bored and put together an album of my greatest hits:
Pork loin roast, sweet potato home fries, and applesauce....
Girlfriend had a great idea for supper. She never cooks though. That's 6 of the 9 pieces of country ham I cooked. Both waffles were a little shy of batter. Better than too much. Eggs scrambled in the ham pan. Loads of butter and real maple syrup.
Breakfast for supper is always a good call.
Talking about priceless. You should see the raised eyebrow look I get from my girlfriend when I take pictures of what I cook. I just shrug my shoulders.
Bourbon glazed Filet Mignon with Yukon Gold Black Truffle Potatoes.
I have to work on my plating technique. I am always in a rush to get it to the table and stab it with a fork.
Ever pan fry a steak? Something I hadn't done in a long time ... turned out just the way I like it, medium rare going on medium. Seasoning was a mix of salt, McCormick's Mesquite, onion salt, pepper and garlic, with some really tasty coffee rub I get from the local meat market.
Here's the basics on how to do it right.
Important to season the meat to taste prior to cooking and just flip it once. Mine was a thicker cut, and was more like three minutes on the first side and a bit over two after the flip. Practice makes perfect!
That is the technique I used. Hot cast iron skillet, a little olive oil, Wolf stove on high. It smokes and splatters but the steak cooks perfectly.
High BTU burner, smoke, grease and flames when the Bourbon hits the hot pan.
Dude cooking is fun. Don't forget to reserve an once or two of the Trace for the chef..
That's the traditional method but Heston Blumenthal would disagree. Like most things in life, there are multiple methods to achieve similar and superior results.
So, like ... you're saying I should be stepping on steak before serving it? ;-}
I got some of it right ... next go round, I'll do the 15 second flip and see if it makes any difference. I figure I'm good if the "crust" is equal on all sides and there's no bloody bits indicating undercooking (for me) in the center ...
PS ... I'd disagree with his "the way most people do it" statement. I expect that would be more like grilling or broiling vice pan frying ...
I`ve been using the Blumenthal method with great success for a couple of years now, it always gives good results.
Tonight`s dinner....corned-beef hash `n eggs....
I think this method works well for a steak that is an inch, or so thick. For a steak that's knocking on 2 inches I prefer to sous vide, and then sear in a nuclear hot cast iron skillet.
South Indian Sambar
Simple but seriously tasty: south Indian-style Sambar with carrots, radishes, cauliflower, broccoli, green beans, okra, and heirloom orange tomato. This stuff is a bit tricky to master, but quite easy once you get the hang of it. This batch was some of the best I've made.
The Sambar was served with plain and cracked pepper papadum with mint chutney and garlic/onion jam. My wife brought the jam home and we had a hard time finding a good use for it. She got inspired tonight, and dog-gone-it, it goes great with papadum and Indian food.
This dish would be perfect for seattle weather. It's been windy, chilly, and raining for all day.
Nothing better for a cold rainy day than some good ol' sweet potato and corn chowder!
Sweet potatoes and corn (of course), in a chicken gravy stock w/crumbled bacon, onions, and sage sausage, mild peppers and celery. Lightly seasoned with cayenne pepper and brown sugar.
Breaded veal topped with a lemon parsley sauce served with mashed red potatoes.
Snowy Night Minestrone
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