What did I cook this weekend.....

[mcbaumannerb]

170!? Didnt even know ovens could go that low haha. Seems more like a sous vide than a braise. Either way... Im making that tonight/tomorrow

Yeah, mine (Electrolux) does and I like long and low on meat to break down that connective tissue. I probably would sous vide if I had one (but I keep spending money on beer equipment so that hasn't made the cut yet!)

 

[slym2none]

"Made the cut..."

You scamp.

 

[Remmy]

Roasted pork loin - rubbed with olive oil, parsley, rosemary, pepper, salt, garlic and cumin. Fat.

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[ericbw]

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Shrimp tacos. Marinated the shrimp and then cooked them on a flat griddle on the grill (a la plancha).

 

[hunter_le five]

Shepherds pie

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[kev211]

Yeah, mine (Electrolux) does and I like long and low on meat to break down that connective tissue. I probably would sous vide if I had one (but I keep spending money on beer equipment so that hasn't made the cut yet!)

I've got my beef braising now. Went with Chuck roast because I had it at home so itll have to do the trick. I ended up using a stone smoked porter

 

[cpa4ny]

Baked lamb chops with salsa verde.

 

[Staestc]

Don't use regular veg oil on it - use coconut oil or lard or something that won't gum up on you. You can get spray coconut oil now which makes it really easy.

A good way to clean stuff that wants to stick - once you've removed your yummy meal and the pan has cooled off, sprinkle it liberally with kosher salt. Let sit at least overnight - 24 hours is even better. Then use one of those plastic scrubbies and scrub that salt all around the pan (dry) - shake excess out into garbage, then fill pan with good hot water, use the same plastic scrubby to remove any stubborn bits, rinse well, dry with paper towels. Put pan on burner and turn it on til all moisture is evaporated. Turn off burner, spray with coconut oil (or a dollop of the stuff from a jar) and carefully wipe with a paper towel to coat the entire inside of the pan with a thin film. Let cool completely, put a fresh paper towel in the pan and store in a dry place. Mine stay in the drawer that's built in beneath the oven.

I've had people give me cast iron pans that were so gummy from bad oils and bad care that they gave up. I put them upside down in my self-cleaning oven and run the clean cycle. Let cool completely, wipe out any remaining ash or residue, then coat liberally with good oil (right side up) and plunk back into the oven - set it at 350*, when it's up to temp, turn off and just leave the pan in there overnight.

I do occasionally use a very small amount of dishwashing soap in mine if I've seared lamb or something in it. As long as you swish it around, rinse thoroughly, then do as suggested above, the soap won't hurt a properly-seasoned pan.

My favorite is a 12" skillet that my DH's Dad gave to DH's Mom when they got married. DH is now 63 years old so you can figure how old that pan is! It is very nearly nonstick. I still don't do eggs in it though - never have had good luck with that. But you cannot beat it for searing meat or a myriad of other cooking adventures.

My fave - panseared marinated lamb (I get these great ones at Costco that have a nice fat cap) which I then finish in the oven. That pan is great going from stovetop into a screaming hot oven to finish meat!

Absolutely excellent post!!

 

[Staestc]

With my son home on break, I decided to try a steak and ale pie (my staple from our trip to England 4 years ago). ....

Looks awesome!

I trudged through high winds and heavy snow one evening in Lincolnshire several years ago and thought I was going to freeze to death before reaching the pub. Got a pint of local ale and ordered a steak and Guinness pie. I swear the meal saved me from hypothermia!!

I've been making it ever since (but seldom with Guinness). If I'm lazy or in a hurry, I just put it in bowls, then put store bought puff pastry on top and bake till the pastry is done

 

[Temptd2]

No pictures, as usual, but I made a big ol' cornbread in my 12" cast iron skillet the other night - not just plain cornbread, but additions of bacon bits, handful of grated cheddar, and nuggets of pickled jalapenos.

I preheat the skillet in the oven, then mix up the batter. When the batter is ready, I toss about a tablespoon of bacon fat into the pan, swirl to coat, then put the batter in and quickly spread it to the edges. It will start to sizzle and cook the minute it hits that hot pan. Back into the oven til done.

You cannot beat it. The crust is awesome, the cornbread is tender and delicious, and I love the wedge shape of the cut pieces!

 

[JohnSand]

Sounds great Tempt. I made a chicken chili in my skillet. The recipe is in the Lodge Cast Iron Cookbook, easy, yummy, healthy.
Basically cooked chicken (I shred one from the supermarket) onion, garlic, white beans, cumin, cayenne, salt and broth. Simmer thirty minutes. It would be great with your corn bread.

 

[LakesideBrewing]

House cured pastrami coming out of the smoker.

 

[Hoppy2bmerry]

Tonight's dinner was muscles in garlic butter sauce, salad and this "no knead" Italian bread.

 

[Staestc]

No pictures, as usual, but I made a big ol' cornbread in my 12" cast iron skillet the other night - not just plain cornbread, but additions of bacon bits, handful of grated cheddar, and nuggets of pickled jalapenos.

I preheat the skillet in the oven, then mix up the batter. When the batter is ready, I toss about a tablespoon of bacon fat into the pan, swirl to coat, then put the batter in and quickly spread it to the edges. It will start to sizzle and cook the minute it hits that hot pan. Back into the oven til done.

You cannot beat it. The crust is awesome, the cornbread is tender and delicious, and I love the wedge shape of the cut pieces!

That, my dear, is my description of perfect cornbread!!

 

[Staestc]

House cured pastrami coming out of the smoker.

Awesome! I want pictures when you cut it please!

 

[bob1852]

Baked rock fish, roasted asparagus, Mediterranean barley salad, and a parmesan crisp.

 

[kev211]

Alright @mcbaumannerb what do you think? I can't bake worth crap, but I decided to try making my own crust. Hopefully it taste good haha

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[mcbaumannerb]

Alright @mcbaumannerb what do you think? I can't bake worth crap, but I decided to try making my own crust. Hopefully it taste good haha

Look good!

 

[kev211]

I hate mushrooms so I subbed out the shrooms for some red bell pepper. Pretty tasty dish! Thanks for the idea!

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[Natdavis777]

House cured pastrami coming out of the smoker.

If you dont show some sliced sandwhich, it's a sin.... Just sayin

That looks amazing

 

[mcspanner]

Not the best picture but brazillian barbecue lamb rumps, chimichurri sauce and Bolinho di Arroz (little rice balls).

Tasted great but I think the recipe had too much oil in the chimichurri. Will cut it by about 1/2 next time

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[unionrdr]

That plate makes me wanna smoke up a leg of spring lamb & try it! Been meaning to try chimichurri...& that beautiful pastrami. Oh man, a big, toasted deli rye sammich with sauted mushrooms under some baby swiss melted on top...with IPA mustard.

 

[Tamarlane]

Sous vide ribeye... No fancy equipment just a cooler, a ziplock bag and a thermometer. Came out perfect

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[arnobg]

Early Easter dinner. Filet, Lobster, baked potato, garlic green beans.

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[SupervisingChildren]

Son asked for some twice baked potatoes to go with some steak with blue cheese on it and grilled broccoli. Sounded good in theory, but lots of work since it was just me doing everything.

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[Temptd2]

STEAK ON A PAPER PLATE? Sacrilege!!

At least you didn't have plastic knives and forks....

I love twice-baked potatoes but yeah - they're a lot of work.

 

[SupervisingChildren]

STEAK ON A PAPER PLATE? Sacrilege!!

At least you didn't have plastic knives and forks....

I love twice-baked potatoes but yeah - they're a lot of work.

After doing dishes all day, the last thing I wanted to do was more dishes haha.

Son didn't want the twice baked potatoes just cut in half, so that added to the fun. I always make a few extras to freeze, and will just reheat them with another meal later on in the week.

Pancakes and bacon to be made soon. Lunch will be some French onion soup and maybe some baguette sandwiches, and a leg of lamb is for dinner.

 

[LakesideBrewing]

Awesome! I want pictures when you cut it please!

If you dont show some sliced sandwhich, it's a sin.... Just sayin

That looks amazing

Sorry, guys, no pics. My friends and family destroyed that pastrami as fast as I could slice it!

-Mike

 

[sablesurfer]

Spent grain bread and peanut butter cookies!!

 

[mattmmille]

Made a bunch of deviled eggs from Easter Eggs...I'm not a huge fan, but I'm told they're very good. Brother in law grilled London broil, but I had to slice it (with a sub par knife), Mother in law made her always requested noodle salad (don't call it "macaroni salad", or people get upset.) Ready for a nap!