What did I cook this weekend.....

Love me some flank/flap meat in the sous vide. 122* for 5 hours with a minute hit with a torch brings a delectable dinner to the table. Bonus - flap meat is significantly cheaper than the other options at Costco.

 

Three Lemon Chicken. If you've not tried this recipe I highly recommend it. Served along side a homebrew Maibock



...and SWMBO's Risoto al Zucca, verdure miste, and brotchen.



Cheers!

 

Yup, definitely would have benefited from more time. Lesson learned, but definitely worth the experience

Chef I tried some chicken breasts tonight just for fun (they ended up in soup) and wow you're not kidding. I'm not sure I've ever had chicken breast quite so juicy.

 

Threw a package of Jacksonville brats on the charcoal side of my grill tonight. Topped with horse radish spicy mustard and some peppers and onions. And a large pour of apfelwein. No picture because they didn't last long enough.

 

I have pretty much have moved away from using breast except in sous vide, such a superior way of cooking them.

 

Love the Thermopen! My KitchenAid, View attachment ImageUploadedByHome Brew1430357776.697470.jpg

 

Did you paint that yourself? That is cool!

 

I agree. That is cool!

 

Systematic, Hydromatic, Ultramatic... it's Greased Lightning!

 

That looks like a very tasty & satisfying meal!
Regards, GF.

 

It's a decal that I found it on EBay, specifically for Kitchinaid, had to have it.

 

Kid asked what's for dinner. I say frozen burgers. She asks if I got time to make them before dance. I say "You're 15 you can cook them!" She says, "You never taught me!"

Ok, so I go to teach the kid how to cook burgers. Her friend wants to do it in a pan, cause that's how they cook burgers at her house. But she doesn't know how to cook "FROZEN" burgers..

Sigh....

So anyway, we cook them in a pan to appease my daughter who started to get snippity when asked if she wants them grilled or fried.

Cooked on medium low so the insides were done. I left to sand drywall at my mom's and came back and fried up my own burger. Topped it with mayo and olives with 2 sliced of mild cheddar (I actually bought sharp cheddar, but the wife picked up some mild and that's what was opened.) Avacado slices on the side. With half a glass of Oddside Ales Lolly Catcher Hefe, then half a glass of my Witbier Homebrew. (A bit too dry IMO, but seems to be popular.)

I should try to remember to take pictures...

 

Salmon 'n 'sparagus.

And a couple glasses of imperial red ale, because I want to be healthy.

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What is this "Half glass" you speak of?

 

And you want your pee to smell, love asparagus, don't like the stench

 

Well, that's the best part.

 

I like a good bit of carbon on my ribs before I smother them with Sweet Baby Ray's hickory sauce. And I just picked up this kickass little cast-iron pot with a lid yesterday. I had to fill it with some beans, chopped onions and the rest of the hickory sauce. OH MY GOD, the taste of this stuff was dramatic.

 

Hunter, is there some sort of sauce on that salmon?
Regards, GF.

 

That 3 lemon chicken looks nice, sadly I don't have a weber grill to try..

I tend to do chicken according to thomas keller's recipe he did in one of anthony bourdains shows.

 

I just seasoned it lightly and coated it in some garlic-infused olive oil before I cooked it until the internal temp reached 150*F. Came out perfect. My last couple attempts were slightly over cooked

 

We just had grilled stuffed burgers and a huge everything-in-it garden salad. Not all that photogenic but it sure was good.

KOTC had Ortega chiles and Cheddar inside his burger, I had bleu cheese and Ortegas in mine, we each had a couple strips very thick-cut pepper bacon on top. I'm full!

 

I did some stuffed burgers recently...think I posted them here. Mine was bleu cheese. I remember mr parents hearing about this somewhere in the 60's or early 70's and doing it. I haven't done it in a looooong time and it was sooooo good! I did the kids with mozzarella and topped with spaghetti sauce. I didn't bother with buns.

 

It's about the only way we do burgers. We stuff them with usually 2 or 3 items - any combination of cheese (whatever kind you like - one of my faves is brie), Ortega chiles, any other type of chile that has been grilled/chopped, bacon bits, grilled onions, minced ham, diced olives (stuffed green are my fave!) - he likes just garlic salt on the outsides of his, I prefer Cavender's Greek seasoning.

And for a REALLY good one we do ground lamb stuffed with feta and diced Kalamata olives. OOOO it's gooooood!

 

You people are making grilled mini-meatloaves.

 

I haven't been on this board in a while but today I did my famous meatballs and gravy. I use a recipe based on Ted Allens recipe. I use equal parts beef pork and veal. I use homemade chicken stock in the gravy that I make out of carcasses from chickens I do on the grill. I do a lot of fairly serious cooking and this is the top of my list.

I almost forgot to mention dessert. Malted chocolate cake. Bon appetit recipe. Unreal... Don't have a pic of meatballs but here's the cake. malted milk powder in the cake, in the glaze and those are halved whoppers on top.

 

OMG that turned the flavor jets on at about 9000 rpm!

 

Grilled some mahi-mahi and topped with homemade mango salsa. Turned out great and a nice slow burn on the salsa.
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Why have I never thought of grilling fish on lemons? And mango salsa, all over it!
What's the "potatoes"?

 

First time I've done the lemon trick and worked great. Leftover potato salad from last night (Wegman's)

 

Steak, 'shrooms, onion, and tater



Served with a pint of much needed Homebrew Maibock.



Cheers!

 

I've been working out of town for two weeks and will be gone again next week but am cooking tonight. New recipe from America's Test Kitchen. Another slow braise this time with boneless beef short ribs. It's called Carne Deshebrada. I think I got the idea to look it up from one of y'all's posts a couple of weeks ago.

Here it is ready to go in the oven. Beef ribs sitting on top of onions with ancho chillies, cider vinegar, Homebrew Irish Red beer, garlic, cumin, oregano, bay leaves, cloves, and cinnamon.
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Will shred it when it comes out and do a cabbage slaw to top it on tacos.

 

My time to cook is coming....

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Your kitchen is shaping up very nicely Melana!
Regards, GF.

 

Did you get any bitterness from the lemons?
Regards, GF.

 

The lemon bit sounds like a great trick!

Just to be clear, the fish doesn't come into direct contact with the grill and the lemons don't move during cooking?

 

Nope - just a mild flavor of lemon

Correct.

 

Danged Melana, that granite is cool. I have a similar natural pattern in mine and love it.

 

Gas stoves are awesome. What brand of sink do you have? Why does your countertop hang over so far from the edge of your cabinet? And why did you decide to have an electrical outlet mounted into the side of your cabinet? Are you going to get the wall tiled behind the sink, etc?

 

The last house I owned, before the current one, was purchased while early in construction and we were able to specify a very similar counter. Ours wasn't granite and it had a raised portion where Melana's overhangs. Unfortunately, the contractor made it too high. The idea was to have an area to put barstools, so kids (or whoever) could eat at the counter. We had ours bi-leveled to create separation from prep surface...but all barstools were too low. But my guess is the overhang is to accomodate people sitting there, with room for knees. Electrical outlet for blendor to make margaritas at parties, right?!

 

Are you trolling? Between the pedantic first comment and the mean second (a continuation of other mean comments), you seem to be looking for an argument here.