What did I cook this weekend.....

[bob1852]

Any sous viders out there know a dish that is actually better sous vide?

Salmon.

Brined for ~30 minutes, and sous vide at 122*f for 30+ minutes (depending on fillet thickness) with a little olive oil & dill in the bag. Quick sear afterwords In a hot pan with olive oil to crisp the skin a bit.

 

[Yeastieboy]

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Scratch Balls

 

[LakesideBrewing]

Sous vide prime rib eye
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So far I've been unimpressed with sous vide steak (and lamb)...

Sous vide has its upsides, but, in my opinion, steak is definitely not one of them. A thick, fatty, rib eye needs a screaming hot cast iron pan!

 

[Temptd2]

I'm not a fan of sous vide for steaks, for the very reasons you state. I prefer my steak really browned and crispy on the outside, and if I sous vide it til it's just below the temp where I'd like it (very rare!) and then sear it, either on the grill or a very hot cast iron pan, it's just not worth the time and effort to me to have sealed it, sous vide cooked it, then do the sear - it only takes me 5 minutes per side to grill it in the first place and then I get plenty of that good browned crispy yummy fat and exterior!

However, I think sous vide is excellent for thick cuts of meats that require some low/slow cooking to get tender, like London broil, tri tip, thick cuts of chuck, etc. The trick there is as mentioned above - cook it to about 10* less than you'd prefer the finished product, then sear the heck out of it to finish.

I like to season the meat the night before, then vacuum-seal and let that seasoning get really pulled into the meat for best flavor.

 

[JonM]

So, Thursday night I did something I almost never do - I got one of those rotisserie chickens from the grocery store. I sauteed some zucchini and made some couscous and it was fine for a quick weeknight meal. But, damn, that thing was huge. It had to be at least 5 lbs, so we had some leftovers to deal with.

Next day I sauteed some bell pepper, onion and garlic, then added some diced tomatoes and then once that was all warm, I tossed in some of the chicken with taco seasoning and used that for a quesadilla base. Next day I warmed up the rest of the chicken and put it in tortillas with fresh avocado, tomato, lettuce and queso fresco. Not bad.

 

[Hoppy2bmerry]

This ham and cheese omelet for two, in a 12 inch skillet.

 

[ericbw]

So, Thursday night I did something I almost never do - I got one of those rotisserie chickens from the grocery store. I sauteed some zucchini and made some couscous and it was fine for a quick weeknight meal. But, damn, that thing was huge. It had to be at least 5 lbs, so we had some leftovers to deal with.

Next day I sauteed some bell pepper, onion and garlic, then added some diced tomatoes and then once that was all warm, I tossed in some of the chicken with taco seasoning and used that for a quesadilla base. Next day I warmed up the rest of the chicken and put it in tortillas with fresh avocado, tomato, lettuce and queso fresco. Not bad.

3 meals for pretty cheap!

I have noticed that if you get the rotisserie chicken right when they finish cooking, they're really good.

Use the carcass for stock and you've eaten for free.

 

[ericbw]

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In the freezer, we found a package of 4 half strip steaks, which was perfect for a night when it was just 2 of us.

Salt & pepper about an hour ahead of time, put a cast iron skillet on high, then cooked 4 minutes, flipped them, and put the pan in the 350 degree oven for 4 minutes.

 

[BikerMatt]

A dish I've dubbed "guy pie".

Pre-fried bacon

Alder smoked sausage

Onion and orange bell pepper mash as well as a generous coating of black pepper and dried chipotle flakes.

Second layer of bacon and eggmilk (though I used about 2/3 of cream this time)

Cheese on top, bout 30min in the oven.

 

[RevKev]

Brown sugar and bourbon roasted Brussels with a strip and eggs. Salt, pepper hot pan. Could've came off a minute or so earlier

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[Yeastieboy]

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Scratch everything.

 

[cpa4ny]

Oven-baked Japanese bell peppers, stuffed with minced meat mixed with pan-fried onions.

 

[Temptd2]

Scratch everything.

You had me at "anchovies" - :rockin:

 

[Homercidal]

3 meals for pretty cheap!

I have noticed that if you get the rotisserie chicken right when they finish cooking, they're really good.

Use the carcass for stock and you've eaten for free.

They are usually a very good deal. A friend of mine gets them all the time from Meijer. I don't think I've ever picked one up myself. I'll have to remember them next time we are shopping and don't want to cook a full dinner when we get home.

I didn't cook anything interesting this weekend. I tried out my cast iron pan for quesadillas. Used some pulled pork and onions. It actually turned out pretty decent after scorching the first one with the pan too hot.

I tried hash brown potatoes the next morning and they were ok, but really no different than what I've made before in the non-stick pan. The eggs I cooked were stuck to the bottom of the pan. Might have to work on the seasoning some more, or take the thing into work and smooth the bottom out a bit. I haven't seen a cast iron pan beat a good non-stick pan for eggs, though.

 

[Temptd2]

I have never had good luck with cast iron pans and eggs. My cast iron is smooth as a baby's butt inside too, having first been used by my mother-in-law from 1951 til I got it about 1994 and from then til now by me, carefully and lovingly tended. But no matter what I do or how many "foolproof" hints and tips I've tried, they still stick - so yep, I keep a small nonstick skillet exclusively for eggs!

 

[trav77]

I have never had good luck with cast iron pans and eggs. My cast iron is smooth as a baby's butt inside too, having first been used by my mother-in-law from 1951 til I got it about 1994 and from then til now by me, carefully and lovingly tended. But no matter what I do or how many "foolproof" hints and tips I've tried, they still stick - so yep, I keep a small nonstick skillet exclusively for eggs!

You just need a metric F-tonne of butter. But yeah I keep a non-stick mostly for eggs as well...

 

[Yeastieboy]

You had me at "anchovies" - :rockin:

I grew them in a tank.

.... I knew that was coming.

 

[LakesideBrewing]

Seared sea scallops on a carrot purée with a green apple and pickled radicchio slaw.

 

[cpa4ny]

Beef curry on top of Thai red rice.

 

[RevKev]

Butternut squash noodles I picked up because I had a 2$ off coupon. Aka cost me .38¢ and a ribeye done on cast iron. . . How did I never have a cast iron pan before today. I don't know. So good.

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[applescrap]

I don't think I know how to use a cast iron pan right. Any tips would be much appreciated. It's my understanding that I was using them too hot like a normal pan. And that the best way to use them is to let them slowly heat kind of like a pizza stone or something. But then I hear of steaks sizzling on a hot cast iron. Seems like everytime I turn mine up I burned something or I burn the pan itself. Mine is enamel covered cast iron if I'm correct. It's black.

 

[Temptd2]

Butternut squash noodles I picked up because I had a 2$ off coupon. Aka cost me .38¢ and a ribeye done on cast iron. . . How did I never have a cast iron pan before today. I don't know. So good.

Tell me about the noodles! They look good -I make zoodles (spiralized zucchini noodles) but would love to try the butternut!

 

[schematix]

I don't think I know how to use a cast iron pan right. Any tips would be much appreciated. It's my understanding that I was using them too hot like a normal pan. And that the best way to use them is to let them slowly heat kind of like a pizza stone or something. But then I hear of steaks sizzling on a hot cast iron. Seems like everytime I turn mine up I burned something or I burn the pan itself. Mine is enamel covered cast iron if I'm correct. It's black.

I've never used enamel coated CI but i would imagine it's similar to a well seasoned non-coated CI.

I always heat it under medium-low heat until i see the first wisps of smoke. If i go on high it usually doesn't heat evenly - I checked it with an infrared thermometer.

As far as burning, i've found that if you're generating much smoke at all, it's too hot. If you're not generating any smoke then you're too cold. You need to learn your burner + pan to know what the right setting is. My pan requires different burner settings depending upon which burner it's cooking on.

I aim to cook steaks around 425-475. I normally brown for 2-3 mins per side. If it needs more time i flip it again. Thicker cuts i always finish in the oven. I'll do the initial sear, flip it, give it about a minute, then into the oven. If its really thick i'll flip it again in the oven.

Hope this helps.

 

[Hoppy2bmerry]

Easy Ginger chicken stir fry over jasmine rice.

 

[paulthenurse]

Preping for Saturday's Texan arse whooping. (One of the really cool things about being a fan of TMDTOTM is that you can devote your attention to fixing wicked pissah foodstuffs for suppah on game day.

Step two. Confit the duck legs. (Step one. Go to Chinese market and buy a couple of ducks, disassemble them and let them get happy with herbs and garlic overnight ). Cover duck legs with duck fat and cook submerged in a slow oven till righteous.

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Ok. I've sweated enough tonight. More to follow.

 

[paulthenurse]

I cannot begin to do justice to how good my kitchen smells right now. Off to the porch to cool overnight. Step three tomorrow.

Far warning Melana, I have claymore mines placed in strategic positions around my house. I wouldn't blame you for trying to pilfer the porch but I'd still blow you to hell.

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[gratus fermentatio]

Honey / sesame / bourbon / teriyaki chicken with veggies (broccoli, carrots & celery).
I also added a bit of coconut milk to both the veggies & chicken, more for the veggies. A bit of fresh ginger & garlic for both, some basil & thyme for the veggies & a splash of green chili (jalapeno) hot sauce in the chicken, and 1 little airline sized bottle of Maker's Mark bourbon.
I thought it was tasty.
Regards, GF.

 

[Remmy]

Orange chicken, homemade rice, jalapeños, bell peppers and green beans. Fat.
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[Homercidal]

Tonight it was Cheesy Chicken and sausage potato soup. Wife wanted soup. Had chicken. Found some sausage dogs that needed eating. Bam.

I ate too much.

 

[cpa4ny]

Comfort food.... soba noodles with sliced smoked duck breast.