What did I cook this weekend.....

[user 211287]

Whole USDA Prime brisket here is just under $4/lb. Flat cut will set you back a pretty penny though. Costco has the Sy Ginsberg flat cut corned beef for $4.49/lb and its excellent corned beef.

 

[Staestc]

Did this last night. Not Keto! Lol

 

[JonM]

I always forget how versatile the pressure cooker is.

Last night I made some darn tasty and melt-in-your-mouth tender ropa vieja in the pressure cooker. Whole thing took less than an hour, and would ordinarily take 4-5 hours in a Dutch oven or crockpot.

 

[Hoppy2bmerry]

Cornbread.

Boneless shell steak, broccoli and aforementioned cornbread. The cook on the steak wasn't quite as rare as it looks here.

 

[Homercidal]

Last night I pounded some chicken breast and dredged in flour, then egg wash (eggs and a bit of cream) and then breadcrumbs. Fried them in a pan with some oil, then broiled for a few minutes in the oven with mozzarella cheese before topping with spaghetti sauce and parmesan cheese. Served that next a bed of angel hair pasta and sauce.

Maybe one of the best Italian inspired meals I've made.

 

[ddibbern5]

@paulthenurse
We followed this recipe first http://www.foodnetwork.com/recipes/katie-lee/cauliflower-pizza-crust-2651381

It was very good but a pain to make.
We made another version last night (& more BLT pizza!! Couldn’t let the bag of chopped iceberg go to waste!)
Much easier

1 10oz bag of riced cauliflower from freezer section
Cooked in micro and drained on a fine strainer.
1 cup of mozzarella
1/2 cup of shredded parmigiana (from bag)
2 eggs
Salt & pepper (add Italian seasonings if not blt pizza)
Mix well then form into a circle on parchment lined pizza pan
Bake at 425 F 20-25 minutes
Flip it (we removed the pizza with paper from pan put fresh parchment on pan and set upside on pizza to flip. It worked very well)
Bake for 2-5 minutes. (Depends on how long you want the pizza toppings to cook)
There you have a cauliflower “pizza dough”

We did 5 minutes (with the pizza pan on a stone the entire time)

For the BLT pizza I added a very little bit of sauce and mozzarella baked for 5 min
Added 1.25 lbs of baked bacon ( oh yeah! )
5 more minutes in oven
Add mayo, shredded lettuce and fine diced tomatoes

 

[Hoppy2bmerry]

Country pork ribs braised in kraut with potatoes.

 

[paulthenurse]

Al made that last week. Delish.

 

[Yeastieboy]

700 calorie days [emoji23]

 

[JonM]

Had a eureka! moment yesterday. I grilled shrimp as I do a lot and decided to make stock with the shells. While I waited for the grill to heat up, I sautéed maybe 1/4 cup of diced onion in maybe a tbsp of butter in a sauce pan, then added shells from 1 lb of 16-20 ct. shrimp, a couple cloves of smashed garlic, and a good shake of oregano, dill, parsley and thyme, and a good lug of salt. Added water to cover it all, brought to a boil, covered and let it simmer while I cooked and while we ate.

When it was done (maybe an hour) it was so incredibly richly flavorful. I was amazed. Yielded about two, two and a half cups. I’ll poach some white fish in it tomorrow. Maybe try my hand at veloute sauce.

 

[schematix]

Had a eureka! moment yesterday. I grilled shrimp as I do a lot and decided to make stock with the shells. While I waited for the grill to heat up, I sautéed maybe 1/4 cup of diced onion in maybe a tbsp of butter in a sauce pan, then added shells from 1 lb of 16-20 ct. shrimp, a couple cloves of smashed garlic, and a good shake of oregano, dill, parsley and thyme, and a good lug of salt. Added water to cover it all, brought to a boil, covered and let it simmer while I cooked and while we ate.

When it was done (maybe an hour) it was so incredibly richly flavorful. I was amazed. Yielded about two, two and a half cups. I’ll poach some white fish in it tomorrow. Maybe try my hand at veloute sauce.

Shrimp shells and the resulting stock are waaaaaay under rated IMHO.

I save the shells and freeze them until i get a bunch, then make stock. Shrimp stock is one of the secret ingredients in my seafood risotto. Amazing stuff.

 

[JonM]

Seafood risotto ... holy crap. THAT’S what should accompany poached fish and spiralized zucchini!

 

[paulthenurse]

As a public service announcement...

I also save shrimp shells in ziplock bags in the freezer, I wait until I have five or six bags saved up before making stock with them, I just keep them all together in a gallon ziplock.

(Here is the PSA part...)

Clearly label the outside of the big bag with DO NOT THROW AWAY!!! SHRIMP SHELLS!!!

 

[JonM]

So poaching liquid, seafood risotto, chowder/bisque - anyone have other good ways to use this stuff?

 

[Hoppy2bmerry]

Broth for a seafood (shrimp) stir fry.

 

[paulthenurse]

Mrs Nurse puts a little behind her ears when she’s ‘in the mood.’ Drives me wild

 

[TheDudeLebowski]

I seem to recall America's Test Kitchen doing a shrimp fra diavlo or scampi. They de-shelled the shrimp and pan fried the shells for like 5 minutes to make a stock to start off the recipe. They then proceeded on and said the stock added the stronger seafood taste than the bland taste of boiled shrimp. I like that idea. No need to store and everything is used and thrown out.


EDIT: Here's a copied version of the recipe

https://chalkboredkitchen.com/2015/07/27/shrimp-fra-diavolo-via-americas-test-kitchen/

 

[bob1852]

So poaching liquid, seafood risotto, chowder/bisque - anyone have other good ways to use this stuff?

A base for thai Tom Yum soup.

 

[Temptd2]

Broth for a seafood (shrimp) stir fry.

If you like posole, you could make a killer seafood version with that broth.

 

[JonM]

These all sound great. Thanks!

 

[LakesideBrewing]

So poaching liquid, seafood risotto, chowder/bisque - anyone have other good ways to use this stuff?

I usually sneak in some shrimp stock into any seafood risotto I do. But, not 100% shrimp stock, maybe 75% good chicken stock 25% shrimp stock.

 

[JonM]

Post script: white fish perfectly poached in rich flavorful shrimp shell stock still NEEDS a sauce. Will work on that.

 

[LakesideBrewing]

Sounds like a job for beurre blanc!

 

[schematix]

Many years ago I discovered vegetable broth makes much better and cleaner tasting risotto than chicken.

My broth ratio for seafood risotto is about 2/3 vegetable broth, 1/4 chicken broth and the rest shrimp stock. Shrimp stock is potent stuff and a few ounces is enough to amp up any seafood dish.

 

[schematix]

I was inspired the other day when I was using the bathroom at work. Saw this recipe auto play when I was scrolling through Facebook.

Bone in prime grade rib eye generously seasoned with S+P, then rubbed down with an herb compound butter. 350F for 50 minutes until it reached 120F. Best prime rib I’ve ever made. Compound butter idea was a winner.

 

[bob1852]

Dungeness crab dinner tonight. I really should save all these shells for stock.

 

[Staestc]

It is indeed; if you like Xiao long bao, Din Tai Fung restaurant there serves some amazing ones. They even have a branch in Taipei 101 building, I think.

Highly recommend it

Finally made back to Taipei and next door to Taipei 101. Remembered this post, so googled to find it again. Went to Din Tai Fung with a buddy last Wednesday and it was awesome!! The Xiao Long Bao was amazing. We also did hot and sour soup and these little shrimp and pork dumplings. OMG what a menu. I could eat there for weeks! Thanks for the tip

 

[Staestc]

Whoops, 1 extra copy of the second image. Love how posting pictures and media from a PC is not less intuitive and understandable that it was before. Here's to counter progress

 

[BUCKNUTS]

Chicken Bacon Ceasar Casserole. I'm way too fat so doing a keto diet.

 

[Temptd2]

Dang, @BUCKNUTS, would you mind posting that recipe? We eat low carb most of the time and that looks AWESOME!