What did I cook this weekend.....

[gratus fermentatio]

Saturday I grilled up some spicy mango teriyaki marinated pork steaks. They were tasty, but needed more spice & mango. On Sunday I did a stir-fry, sort of. I started with pork stew meat & ended up adding ginger, garlic, scallions, pumpkin seeds, then added about a cup of stout, about a tablespoon of vinegar, and about (I'm guessing here, cuz I didn't measure) a tablespoon each of hot madras curry & garam masala. Also added in about a teaspoon of rooster sauce & several shakes of tamari soy sauce, about 6 oz each fresh blueberries & raspberries. Right at the end of cooking I added about 1/4 cup of honey. The meat & sauce were so dark (nearly black), but the inside of the meat was white.

I usually only use 1 wok when I stir-fry & make the meat & veggies together, but this time I kept the meat & veggies separate. The veggies were celery, baby carrots, yellow crookneck squash, scallions, mung bean sprouts & edamame, with coconut milk, more garlic & ginger, about 2 tablespoons sweet basil, juice of 1 lime and of course soy sauce. Oh BTW, the oil was dark sesame oil. Not sure just what to call it, but it sure was tasty!
Regards, GF.

 

[JonM]

Grilled rainbow trout and carrots on Friday and served that with long grain and wild rice. Fired up the grill again on Saturday for bratwurst and squash while SWMBO and MIL made garlicky rosemary potatoes and a spinach/strawberry/walnut salad.

 

[passedpawn]

Here's the corned beef half of the big brisket I corned. It was in the brine for about 10 days. You can see from the last pic, there was also green beer!

 

[passedpawn]

Also, colcannon, which is a mixture of mashed potatoes, kale, scallions, and a healthy dollop of butter. Yum!

 

[BUCKNUTS]

Also, colcannon, which is a mixture of mashed potatoes, kale, scallions, and a healthy dollop of butter. Yum!

Not a fan of corned beef and cabbage but that sounds tasty


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[unionrdr]

Wife made corned beef with cabbage,baby carrots & sweet onions in the crock pot yesterday. The sweet onions caramelized a little bit slow cooking all day that mixed well with the rest. A honey brown lager went well with it.

 

[BadMrFrosty]

Saturday I grilled up some spicy mango teriyaki marinated pork steaks. They were tasty, but needed more spice & mango. On Sunday I did a stir-fry, sort of. I started with pork stew meat & ended up adding ginger, garlic, scallions, pumpkin seeds, then added about a cup of stout, about a tablespoon of vinegar, and about (I'm guessing here, cuz I didn't measure) a tablespoon each of hot madras curry & garam masala. Also added in about a teaspoon of rooster sauce & several shakes of tamari soy sauce, about 6 oz each fresh blueberries & raspberries. Right at the end of cooking I added about 1/4 cup of honey. The meat & sauce were so dark (nearly black), but the inside of the meat was white.

I usually only use 1 wok when I stir-fry & make the meat & veggies together, but this time I kept the meat & veggies separate. The veggies were celery, baby carrots, yellow crookneck squash, scallions, mung bean sprouts & edamame, with coconut milk, more garlic & ginger, about 2 tablespoons sweet basil, juice of 1 lime and of course soy sauce. Oh BTW, the oil was dark sesame oil. Not sure just what to call it, but it sure was tasty!
Regards, GF.

Fruity Malaysian style pork with Thai style veg is a reasonable description



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[Homercidal]

Looking to grill steak tonight. Was supposed to have been eaten last Friday, but I missed that special holiday.

 

[passedpawn]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Mandoline worked perfectly for slicing. Set on 1/16".

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

 

[dan6310]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Mandoline worked perfectly for slicing. Set on 1/16".

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

That looks delicious!


Dan6310

 

[Subsailor]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

I think Pastrami is second only behind Bacon for my favorite meat!

 

[Homercidal]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

I think Pastrami is second only behind Bacon for my favorite meat!

I find pastrami to be the most sensual of all the salted, cured meats.

 

[passedpawn]

I find pastrami to be the most sensual of all the salted, cured meats.

I'm having one of those in a few minutes. I'll see how sensual I can make it.

 

[bob1852]

Cast iron seared elk tenderloin with thyme and rosemary and a blackberry pinot noir sauce. Twas probably the best red meat main dish I've ever had, let alone cooked.

 

[passedpawn]

Cast iron seared elk tenderloin with thyme and rosemary and a blackberry pinot noir sauce. Twas probably the best red meat main dish I've ever had, let alone cooked.

Where do you buy elk?

 

[bob1852]

Where do you buy elk?

I don't. I shoot it.

If I'm lucky enough to draw a tag and then find one.

 

[Subsailor]

I don't. I shoot it.

If I'm lucky enough to draw a tag and then find one.

That's what I'm going to miss leaving up here - general harvest permits, no draws necessarily neeeded except for special or limited hunts. I'll miss general harvest moose, caribou, black bear tickets!

 

[bob1852]

That's what I'm going to miss leaving up here - general harvest permits, no draws necessarily neeeded except for special or limited hunts. I'll miss general harvest moose, caribou, black bear tickets!

In Arizona we have to get drawn for pretty much everything, including javelina and turkey!

 

[Subsailor]

In Arizona we have to get drawn for pretty much everything, including javelina and turkey!

Sorry for going off topic a bit: Disappointing, yes; I have subscribed to a couple of hunting and fishing forums in AZ and I am all over the Fish and Game site, learning what I can. I'm thinking about taking up Archery again to increase seasons/chances?

On Topic, I seared some Caribou with onions and button mushrooms, rosemary, thyme, salt and pepper and then set it to simmering with some stout and served with sauteed asparagus in butter and lemon pepper.

 

[Melana]

Cast iron seared elk tenderloin with thyme and rosemary and a blackberry pinot noir sauce. Twas probably the best red meat main dish I've ever had, let alone cooked.

I think I'm in love.

 

[benco]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Mandoline worked perfectly for slicing. Set on 1/16".

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

You can cook for me anytime!!! That looks awesome! My wife is vegetarian , not much meat around here!!!

 

[mcbaumannerb]

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Mandoline worked perfectly for slicing. Set on 1/16".

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

That is an awful lot of awesome for one post - well done.

 

[ChefRex]

Saturday I grilled up some spicy mango teriyaki marinated pork steaks. They were tasty, but needed more spice & mango. On Sunday I did a stir-fry, sort of. I started with pork stew meat & ended up adding ginger, garlic, scallions, pumpkin seeds, then added about a cup of stout, about a tablespoon of vinegar, and about (I'm guessing here, cuz I didn't measure) a tablespoon each of hot madras curry & garam masala. Also added in about a teaspoon of rooster sauce & several shakes of tamari soy sauce, about 6 oz each fresh blueberries & raspberries. Right at the end of cooking I added about 1/4 cup of honey. The meat & sauce were so dark (nearly black), but the inside of the meat was white.

I usually only use 1 wok when I stir-fry & make the meat & veggies together, but this time I kept the meat & veggies separate. The veggies were celery, baby carrots, yellow crookneck squash, scallions, mung bean sprouts & edamame, with coconut milk, more garlic & ginger, about 2 tablespoons sweet basil, juice of 1 lime and of course soy sauce. Oh BTW, the oil was dark sesame oil. Not sure just what to call it, but it sure was tasty!
Regards, GF.

I only put half of the corned beef into the crock pot for St. Pats day. The other half got a thick rub of black pepper, coriander, etc, and smoked all day. Pastrami!

Mandoline worked perfectly for slicing. Set on 1/16".

Pastrami sandwich with swiss cheese, brown mustard, and a bit of sauerkraut, on rye.

I was too busy drooling and I didn't notice that you said you used a mandolin to slice, I never thought to use mine to slice meat! Looks like it worked well and I will have to give it a try. I love this place so many great ideas and inspiration. Thanks

 

[passedpawn]

I was too busy drooling and I didn't notice that you said you used a mandolin to slice, I never thought to use mine to slice meat! Looks like it worked well and I will have to give it a try. I love this place so many great ideas and inspiration. Thanks

It worked much better than I expected. I chilled the pastrami overnight in the fridge before I sliced. I think you'll want to do that. And of course try to slice against the grain of the meat to make it tender in the mouth.

 

[banesong]

Also, colcannon, which is a mixture of mashed potatoes, kale, scallions, and a healthy dollop of butter. Yum!

Dang. Came home too late Monday to have it on Paddy's day. Le sigh.

 

[DrunkleJon]

It worked much better than I expected. I chilled the pastrami overnight in the fridge before I sliced. I think you'll want to do that. And of course try to slice against the grain of the meat to make it tender in the mouth.

Looks like a cheaper approach than buying a slicer. Now I can make up the pastrami I have been planning since I got my smoker in October.

 

[ja09]

Ribeyes with roasted broccoli, brussels sprouts & garlic. Dry aged with umaidry in my beer fridge for 45 days, and cut around 2.5" thick. Cooked sous vide until around 128* internal, then seared around 650*, on all 4 sides! Never seared a steak on it's side before Turned out absolutely amazing.

 

[passedpawn]

Ribeyes with roasted broccoli, brussels sprouts & garlic.

That is so perfect. Nice pic, too. You seared in in a pan? How long in sous vide?

 

[ja09]

That is so perfect. Nice pic, too. You seared in in a pan? How long in sous vide?

Thanks They were seared on a weber charcoal grill. Sous vide was right around 1.5 hours. I usually do thick steaks around 1 hour, but these were really thick.

 

[ChefRex]

Ribeyes with roasted broccoli, brussels sprouts & garlic. Dry aged with umaidry in my beer fridge for 45 days, and cut around 2.5" thick. Cooked sous vide until around 128* internal, then seared around 650*, on all 4 sides! Never seared a steak on it's side before Turned out absolutely amazing.

Now I'm hungry again, I hope I don't eat my pillow!