What did I cook this weekend.....

[schematix]

First sous vide steak. A nice little 24oz prime rib eye (split with nice little wife) cooked to 131, roasted cauliflower and potatoes.View attachment ImageUploadedByHome Brew1440945843.055252.jpgView attachment ImageUploadedByHome Brew1440945864.588579.jpgView attachment ImageUploadedByHome Brew1440945879.905991.jpgView attachment ImageUploadedByHome Brew1440945901.175240.jpg

 

[Hanglow]

Prawn and mushroom pakora and a raita to go with it

 

[Temptd2]

First sous vide steak. A nice little 24oz prime rib eye (split with nice little wife) cooked to 131, roasted cauliflower and potatoes.

WANT WANT WANT!! isn't sous vide great?

 

[podz]

WANT WANT WANT!! isn't sous vide great?

No, I would never boil my ribeye when I have a grill ;-)

 

[Temptd2]

No, I would never boil my ribeye when I have a grill ;-)

It's not boiled. It's placed in a vacuum-sealed bag and held in water at whatever temp you want the finished product to be. 131* is a long long way from boiling.

Then finish it up on a hot grill, or cast iron skillet, or whatever. Don't knock it if you haven't tried it!

 

[Medicbrewer]

Today it's smoked boston butt, after grilling some Hatch Chilis all while rendering down some pork belly for cracklins and enjoying a "Not Your Father's Root Beer".

 

[Staestc]

Food tonight is looking great! I'm doing this stuff.
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[Staestc]

And oh my these tenderloins are pretty! Lol
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Did this Andouille first.
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[Staestc]

Hmmm. Andouille picture did not work.
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And my favorite veg once I started grilling it!
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[Staestc]

Oh my. This was just good eats tonight!
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[schematix]

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Angel hair pasta tossed with a sauce of butter, olive oil, red onion, garlic, fresh tomato, white wine, artichoke hearts, capers, lemon juice, salt and pepper. Really tasty 16-20 wild caught gulf shrimp.

 

[schematix]

WANT WANT WANT!! isn't sous vide great?

It's good, but so far I'm not ready to give up any of my hot heat cooking methods. While the interiors are cooked perfectly, there is definitely a lack of browning flavors, even when seared before serving. Still getting the hang of it though.

I sous vide in my mash tun - a 15G blichmann with a RIMS Rocket.

 

[schematix]

Ugh think the reason I'm getting so fat is because I make food like this and forget I ate it. That and 6 beers a day.

Just a simple quesadilla with marinated grilled chicken, peppers and onions, plus a pile of chopped iceberg with full octane sour cream, guac, and fresh pico de gallo. View attachment ImageUploadedByHome Brew1440990514.260314.jpg

Great crisp on the tortilla. All about frying it in butter.

 

[ChefRex]

Ugh think the reason I'm getting so fat is because I make food like this and forget I ate it. That and 6 beers a day.

Just a simple quesadilla with marinated grilled chicken, peppers and onions, plus a pile of chopped iceberg with full octane sour cream, guac, and fresh pico de gallo. View attachment 300168

Great crisp on the tortilla. All about frying it in butter.

Hungry!

Flour tortilla ?

 

[schematix]

Hungry!

Flour tortilla ?

Yep. Just a touch of butter in the pan and it crisps up perfectly.

 

[Temptd2]

It's good, but so far I'm not ready to give up any of my hot heat cooking methods. While the interiors are cooked perfectly, there is definitely a lack of browning flavors, even when seared before serving. Still getting the hang of it though.

I sous vide in my mash tun - a 15G blichmann with a RIMS Rocket.

What I've learned on steaks is to cook them about 10* less than you want the finished product - that gives you room to really sear the outsides.

I love the sous vide for stuff like brisket, corned beef, turkey breast, etc. Makes such tender work of cuts that are typically slow-cooked.

 

[unionrdr]

I had not heard of pork picadillo. That looks really good, so I researched it a bit. Interesting recipes Gotta make that soon.

Me neither. Might be good served in fry bread as well?

 

[Melana]

Ugh think the reason I'm getting so fat is because I make food like this and forget I ate it. That and 6 beers a day.

Just a simple quesadilla with marinated grilled chicken, peppers and onions, plus a pile of chopped iceberg with full octane sour cream, guac, and fresh pico de gallo. View attachment 300168

Great crisp on the tortilla. All about frying it in butter.

More butter.

 

[passedpawn]

Apple tart things. I made another batch of spanikopita triangles yesterday (my wife REALLY likes them and has been eating them for lunch). Anyway, I rolled a bunch of extra phyllo dough sheets, and used it to make apple things (what are these called?). I made a filling of diced apples, cinnamon, sugar, and some corn starch to thicken it then wrapped the phyllo around it, then sprinkled powdered sugar and baked. Holy crud, these are good (I have to admit I just heated one up . I also cut up some pears and made a pear filling. Nom nom. Next weekend I'm going to stuff meat into them. Phyllo triangles are versatile.

 

[Melana]

Apple tart things. I made another batch of spanikopita triangles yesterday (my wife REALLY likes them and has been eating them for lunch). Anyway, I rolled a bunch of extra phyllo dough sheets, and used it to make apple things (what are these called?). I made a filling of diced apples, cinnamon, sugar, and some corn starch to thicken it then wrapped the phyllo around it, then sprinkled powdered sugar and baked. Holy crud, these are good (I have to admit I just heated one up . I also cut up some pears and made a pear filling. Nom nom. Next weekend I'm going to stuff meat into them. Phyllo triangles are versatile.

Looks like i have a weekend project... Mmmmmmmm spanikopita and Apple Turnovers.

 

[paulthenurse]

I could almost consider becoming a vegetarian with a steady diet of these.
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[Melana]

I could almost consider becoming a vegetarian with a steady diet of these.
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That looks yummy.

You? Vegetarian? HA.

 

[Cheesy_Goodness]

Spanikopita. Came out better than expected. I got to use up some of my huge excess of feta cheese (thanks for the recommendation, whoever that was!).

You're welcome

Is that homemade phyllo?

 

[Cheesy_Goodness]

Today it's smoked boston butt, after grilling some Hatch Chilis all while rendering down some pork belly for cracklins and enjoying a "Not Your Father's Root Beer".

Picked up a 6er of that stuff a few weeks ago. Didn't know it was alcoholic until I got home. Great stuff!

 

[passedpawn]

You're welcome

Is that homemade phyllo?

You betcha! (it was homemade feta cheese, too). I was rolling/stretching it with a dowel, but I have the best rolling pin in the world and it works just as good, so the second batch was just with the rolling pin. I can knock out two dozen sheets in about an hour (plus 10 minutes of kneading by my Kitchenaid and an hour or two of rest time for the dough).

• 6 c flour
• 1 tsp salt
• 1/4c oil
• 1 1/4c warm water

Knead 10 minutes until it's no longer sticking to mixing bowl (add more flour until it's not sticky)
Put dough in oiled bowl and cover with seran wrap for an hour or two.
Cut into 12 equal chunks, roll each chunk into about 18"x18" very thin sheets, constantly throwing more flour onto work surface
Brush butter all over a sheet, put another sheet on top, butter again, slice into 3 strips, add a tbsp or more of filling, fold like the american flag into triangle.
More butter
Bake at 350 until light brown, ~30m
​

 

[Temptd2]

You betcha! (it was homemade feta cheese, too). I was rolling/stretching it with a dowel, but I have the best rolling pin in the world and it works just as good, so the second batch was just with the rolling pin. I can knock out two dozen sheets in about an hour (plus 10 minutes of kneading by my Kitchenaid and an hour or two of rest time for the dough).

• 6 c flour
• 1 tsp salt
• 1/4c oil
• 1 1/4c warm water

Knead 10 minutes until it's no longer sticking to mixing bowl (add more flour until it's not sticky)
Put dough in oiled bowl and cover with seran wrap for an hour or two.
Cut into 12 equal chunks, roll each chunk into about 18"x18" very thin sheets, constantly throwing more flour onto work surface
Brush butter all over a sheet, put another sheet on top, butter again, slice into 3 strips, add a tbsp or more of filling, fold like the american flag into triangle.
More butter
Bake at 350 until light brown, ~30m


​

Wow, I bow to you - that's an undertaking even I won't make! LOL! NICE job.​

 

[passedpawn]

Wow, I bow to you - that's an undertaking even I won't make! LOL! NICE job.

Haha, not really too hard. I was rolling last night while my wife was watching some terrible music awards show (Miley Cyrus has GOT to be the most annoying person in the world). I thought of using my pasta sheet roller thing on my mixer, but I don't think it would roll it thin enough. Might try it again next weekend though.

 

[banesong]

I would go with ABTs. Lol. They tend to ruin my gut too. But I have a clone recipe from a chain called fish city grill down here for cream of roasted jalapeño soup that is just amazing. I figure you could do it with hatch chilis if you doubled the chilis and it would be great. Have not tried that yet though.

Need the soup recipe!

 

[ChefRex]

Marinated pork tenderloin, hatch chilies, sweet potatoes and once again awesome Jersey cornView attachment ImageUploadedByHome Brew1441062977.460059.jpg

 

[bob1852]

Miley Cyrus has GOT to be the most annoying person in the world).

Don't we have a whole thread about Miley and food? :fro: