What did I cook this weekend.....

[unionrdr]

I've done that one with my fireoeno's once. I soaked jalepeno's in this big jar of brine from hungarian banana peppers in the fridge for a couple weeks. It made the jalepeno peppers a bit more firey. Was good with the chunk pineapple & pepperoni.

 

[finsfan]

Made some chilaquiles this morning. Easy and delicious!!

 

[geek_chaser]

I made Steak Fajitas last night. A little too spicey for the little ones, but super good.

 

[betarhoalphadelta]

Did another sous vide ribeye last night.

I'm still liking sous vide, but I think ribeye might not be the best cut for it. The fat doesn't render at those temps. I'm going to have to get some leaner cuts for sous vide and go back to high-heat cooking methods when I do ribeye.

 

[bob1852]

Made some elk dirty rice.

Ground elk, onion, garlic, bell pepper, fire roasted tomatoes, black beans, brown rice.

Turned out damn good.



May need to sous vide some of the elk steaks. Talk about lean!

 

[ja09]

I'm still liking sous vide, but I think ribeye might not be the best cut for it. The fat doesn't render at those temps. I'm going to have to get some leaner cuts for sous vide and go back to high-heat cooking methods when I do ribeye.

I love sous vide ribeyes, it's my favorite cut. Do you sear on high heat after the water bath? I have great success with removing at ~120° internal, then a 2 minute sear on each side. Comes out 135 internal every time with my grill.

The trick for me is to let the grill flame up before I cover. Takes about a minute on the first side, less on the second, and gives it the proper char. The fat renders perfectly, especially on a well dry aged ribeye.

Edit: This is on charcoal at 500-600*. I could see a gas grill causing problems.

Sent from my SPH-L720 using Home Brew mobile app

 

[betarhoalphadelta]

I love sous vide ribeyes, it's my favorite cut. Do you sear on high heat after the water bath? I have great success with removing at ~120° internal, then a 2 minute sear on each side. Comes out 135 internal every time with my grill.

The trick for me is to let the grill flame up before I cover. Takes about a minute on the first side, less on the second, and gives it the proper char. The fat renders perfectly, especially on a well dry aged ribeye.

Edit: This is on charcoal at 500-600*. I could see a gas grill causing problems.

Sent from my SPH-L720 using Home Brew mobile app

I've been cooking in the bath at 131 until it reaches temp, then searing with a MAP-Pro torch.

Of course, these are not perfect dry-aged prime or wagyu steaks, just choice. Nor are they perfectly fresh, as I vacuum-sealed and froze them individually after cutting them off the grocery store rib roast. I may need to make a run to the good butcher once my Anova circulator arrives next week.

 

[ja09]

I've been cooking in the bath at 131 until it reaches temp, then searing with a MAP-Pro torch.

Of course, these are not perfect dry-aged prime or wagyu steaks, just choice. Nor are they perfectly fresh, as I vacuum-sealed and froze them individually after cutting them off the grocery store rib roast. I may need to make a run to the good butcher once my Anova circulator arrives next week.

I've never tried a tourch, but I don't see it adding any flavors to the mix or melding the existing flavors very well. Maybe give charcoal a try if you can. Comes out smokey and delicious, no matter the cut. Or a pan seasoned with butter shallots & garlic is delicious as well.

You don't have to buy expensive steaks, especially if you own or can borrow a vacuum sealer.. You can get a choice ribeye subprimal from Sams or Costco and age it yourself. It's extremely easy with these bags. Comes out better than any prime or dry-aged steak I've ever purchased from a butcher. If you age a prime cut subprimal for 30-50 days, it will blow you away. :rockin:

 

[BUCKNUTS]

Enchiladas Cremosas de Pollo, Estilo Cafe Tacuba recipe from Rick Bayless Mexico One Plate At A Time.

Plated garnished with white onion and cilantro.

 

[unionrdr]

Try searing those steaks in a cast iron skillet with butter & a touch of oil. The butter gives it a beefier flavor.

 

[adiochiro3]

I was making my typical biscuits and gravy this morning (just Bisquick and milk), and I decided to pour a splash of my Newcastle Clone in the mix. Holy cow did those turn out light and fluffy! Of course, I didn't measure anything, but if I had to guess, I would say that ~25% of the liquid was beer when all was said and done. The dough smelled of yeast the instant I added the beer. What a beautiful thing.

Not my first time using beer in baking & cooking, but -- man -- this will be SOP from now on for my biscuits!

Sorry there aren't any pics; I had no idea they would be good enough to write about until we were plated and eating. But I promise it DID happen!

 

[Melana]

Bacon....

 

[gratus fermentatio]

I did a spicy teriyaki pork & veggie stir-fry with sweet basil, sweet onion, baby carrots, broccoli, celery, brussels sprouts, 5 cloves garlic about 1 thumb of fresh ginger, coconut milk, juice of 1 lime and a couple of store-bought sauces (Panda Express) that I honestly wasn't impressed with, until I mixed them together & added about 3 tablespoons of hot madras curry & a few shakes of soy sauce.

This wasn't a curry, but it did have some curry in it. This was sort of a "leftovers & such" concoction I thought up on the fly whilst drinking. I love to drink when I cook, crank up the music & let the culinary "force" just flow. This method has never failed to produce a tasty meal & this was VERY tasty!
No rice or noodles this time as I'm trying to go low carb. I ate, I drank, I watched a movie...
It was a good evening.
Regards, GF.

 

[JonM]

Keeping it simple and going for comfort food on a freezing cold Wisconsin February Sunday. Tonight I'll do the humble roast chicken, but with sauteed diced onions, garlic, and parsley stuffed under the skin (seriously - try it, it's awesome) and I'll do that alongside simple whipped potatoes and sauteed spinach.

 

[Melana]

Keeping it simple and going for comfort food on a freezing cold Wisconsin February Sunday. Tonight I'll do the humble roast chicken, but with sauteed diced onions, garlic, and parsley stuffed under the skin (seriously - try it, it's awesome) and I'll do that alongside simple whipped potatoes and sauteed spinach.

Try adding a touch of white wine and lemon zest.

 

[yeahfairly]

Bacon....View attachment 178160View attachment 178161

Wow Melana..... That is some wonderful looking Bacon!!!! I've got a 12 year old Boxer that blows slobber bubbles the size of a softball every time he smells bacon cooking (lol)!!!

 

[Stauffbier]

Bacon....View attachment 178160View attachment 178161

Nice!

I just started my first batch curing last Friday..

 

[ChefRex]

I'll be passing the asian market tomorrow that is the only place I can consistently find pork belly, any guesses what I be starting?
Thanks Melana

 

[Stauffbier]

Yeah, I had a hard time finding pork bellies in my area. Everyone just sells chunks as opposed to large slabs. These were a little skimpy, but I'm ok with that.

 

[Melana]

I'll be passing the asian market tomorrow that is the only place I can consistently find pork belly, any guesses what I be starting?
Thanks Melana

Glad to help.

 

[mcbaumannerb]

I made a bunch of decadent chocolate cupcakes. Super moist Devils Food cake, white chocolate mousse filling, dark chocolate buttercream and chocolate sprinkles. Theses things are dangerous (and not just for diabetics).

 

[ChefRex]

I made a bunch of decadent chocolate cupcakes. Super moist Devils Food cake, white chocolate mousse filling, dark chocolate buttercream and chocolate sprinkles. Theses things are dangerous (and not just for diabetics).
View attachment 178332

I'm not big on sweets but those look gooood!

 

[adiochiro3]

I had some leftover sourdough waffle batter from this morning. I feel exactly the same way about my sourdough "pets" as I do my yeast "pets." I hate to ever see them go to waste. What to do? I got this inspiration online: Onion Rings!

I literally used the waffle batter as-is. I cut the onion rings, dredged in a mixture of flour, pepper and powdered garlic, and then covered them in batter. Into the skillet of oil & fry until golden brown and delicious. Flip. Repeat. EAT!

The batter was very light and stuck to the onion beautifully. What a great midday snack to go with my 1 year old Wee Heavy. This will make an awesome tempura batter and would probably make phenomenal funnel cakes. So many possibilities....

I was concerned about adding beer to the sourdough wondering whether it would contrast too much; however, I now know that beer would be a great addition to this batter.

 

[Melana]

I had some leftover sourdough waffle batter from this morning. I feel exactly the same way about my sourdough "pets" as I do my yeast "pets." I hate to ever see them go to waste. What to do? I got this inspiration online: Onion Rings!

I literally used the waffle batter as-is. I cut the onion rings, dredged in a mixture of flour, pepper and powdered garlic, and then covered them in batter. Into the skillet of oil & fry until golden brown and delicious. Flip. Repeat. EAT!

The batter was very light and stuck to the onion beautifully. What a great midday snack to go with my 1 year old Wee Heavy. This will make an awesome tempura batter and would probably make phenomenal funnel cakes. So many possibilities....

I was concerned about adding beer to the sourdough wondering whether it would contrast too much; however, I now know that beer would be a great addition to this batter.

Nice! Have you tried apples this way?

 

[passedpawn]

You all just kill me. Raising the bar.

 

[Melana]

You all just kill me. Raising the bar.

How so?

 

[passedpawn]

How so?

I've got to make those fried onion rings, then chase them with those cupcakes. But I'm trying to get fit right now. Argh.

 

[passedpawn]

And OF COURSE I need to make bacon. And always the last thing ChefRex posted.

 

[dan6310]

I did a sous vide wild turkey breast tonight. The most tender and moist turkey breast I have had.


Dan6310

 

[bob1852]

Gonna make some crab legs, garden pilaf, and mango avacado relish tonight.