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Supper last night was two New York strips from Porter Road, and I did some bacon fried rice in the wok. Reverse seared the New York strips. When I was starting out learning how to do a steak around here, Panhead John told me that he reverse seared steaks no matter how thick they were. Many cooks later and I 100% agree with this -- the smoke flavor improves pretty much any steak to me -
holehogg BF loves French bread pizza. It’s my best one yet.
I use dried herbs instead of fresh, but this recipe is solid.
p.s. your painting is an inspiration, I couldn’t help myself. 💕💕💕 -
I did not get to the Chicago style thin crust like I wanted to tonight. Did French bread pizza instead. And, no, it’s not stouffers. While I did pay homage to the triangle pepperoni. My deli only had large format pepps.
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SheilaAnn I know you're a professional in the kitchen. But, be prepared to stir for much longer than the usual time to cook whatever pasta you are making. Also, this is not for a fresh pasta, only a dried pasta. And, you will use up lots of starchy pasta water. Using the 350 gms dried pasta, and 3 quarts water, I start with 3 cups, not the 2 the recipe suggests, and next time I might start with 4 cups since I end up using at least that much. -
While I am not a Cubano aficionada, it looks like I see yellow cheese. I highly doubt that’s mustard squirting out, yes? I’m asking, not calling you out. And I don’t think the meats are smoked. BUT, that’s not to say they can’t be, I’m just calling out the authentic card, not calling you out, friend. If you want my version, let me know.
My old job did a cubano and I was very proud of it. While I don’t have that recipe, I have something similar. -
Loves me some cured pork cheeks! I’m going to try this recipe for sure. Ever tried guanciale for a carbonara? Yum…… -
Freezer dive turned up a SRF flank steak that we had forgotten. Dry-brined for a few hours, then rubbed with Omnivore Sicilia sauce for a marinade. Grilled it hot and fast on the new SnS kettle. Served with roasted carrots, snap peas, and Roman mint.
Last edited by theroc; March 18, 2022, 09:27 PM.Leave a comment:
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The Cubano.
I've never been to Florida but decided to give this somewhat elaborate sandwich a go.
My girlfriend made the bread by making a poolish overnight and baked the rolls today. Meanwhile I smoked a pork shoulder overnight and a couple days ago I had smoked the ham. I sauced the pulled pork with orange juice, lime juice, olive oil, garlic cloves, oregano, cumin, cilantro, red onion and salt and pepper.
I retrieved the Griddler from deep storage and heated it to medium.
I picked up 2 Swiss cheese options and we tasted them and sliced the better one. I decided to include Genoa salami and thinly sliced dill pickles. The sandwiches were assembled. The Griddler was buttered, and the sandwiches were pressed.
The result was very tasty. However, when it comes to long form sandwiches, I'm going to give the nod to the Reubens I've made in the past. I would love to taste authentic versions of both someday.
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On my own for a few days while my lovely bride makes her first visit to see her parents & sister since The Before Time. Happened to have an odd-sock strip steak in the freezer from lo! these many months ago, perfect opportunity to eat that up. Simple steak & baked tater dinner - and only half the tater at that, because it was one mondo honker, lemmetellya. Dry-brined the strip overnight, reverse sear on the Weber Spirit + GrillGrates. Overshot my target by several degrees, but the steak was still absolutely delicious in the flavor department, great grass-fed note, and plenty toothsome enough despite the overshoot. Paired it with a King Coal Cabernet/Syrah blend (75/25) from Stoneridge Vineyard out of Washington state. Good but not great.
Coolest spot on the cool side...
Flipped about halfway through:
Somehow I failed to take a photo while the steak was on the flat grates for searing...!
Last edited by DaveD; March 18, 2022, 05:53 PM.Leave a comment:
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