Leftovers day..... Ground beef fried eggs.
-
-
Banging out a couple things tonight -cranberry sauce, salt water brine for the bird, and working on gravy.
Comment
-
Comment
-
Blackened pork chops and hash browns on the griddle. It’s nice having everything done in one place and outside, no smells in the house. But damn, it sure smelled good!
Comment
-
Needed some comfort food before tomorrow's fun. Pasta e fagiole
Comment
-
This was last night's dinner, so I actually did Taco Tuesday on a Tuesday for once.
A piece of flank steak, marinated all day in soy sauce, lime juice, and oil, and cooked in a screaming hot cast iron skillet.
As these are street tacos, nothing put onion, cilantro, and lime juice for toppings.
Comment
-
hoovarmin Absolutely. It elevates it so much and it does not taste Asian, just umami!
-
And this was tonight's dinner, an Aaron and Claire Mongolian Beef recipe: https://aaronandclaire.com/perfect-b...n-beef-recipe/
The sauce is fantastic.....soy sauce, mirin, and garlic make such a wonderful combination!
What is really interesting about this dish is that you don't stir-fry the beef, you slice it thinly, coat it with cornstarch and then deep fry it for about two minutes. The fried cornstarch gives an awesome texture.
Here it is all plated up over some rice. The only drawback to this cook is that I used a really cheap cut of meat: USDA Select strip steak. Even slicing it thin, it just wasn't tender. I will try this dish again, but with Select ribeye.
Comment
-
WayneT It could, and that might have helped tenderize the meat, now that you mention it. The sauce doesn't have any vinegar/acid in it, but I think rice vinegar -- that very mild asian vinegar -- might work well. -
A couple of tips. With a cheap cut, wash your meat after slicing across the grain and on the bias. Just run it under water and wring it out, basically abuse it like you hate it. Then marinade in soy sauce, shaoxing wine (or mirin if you want that sweetness), a bit of baking soda, and a bit of cornstarch. The baking soda helps tenderize the meat, an acid will actually start "cooking" the meat and toughen it up. It only needs to marinate for 10 mins. or so.
-
-
Picanha steaked out. All four of us under the same roof again for a few days, so thought it was a great night to steak out the picanha roast I had in the freezer. Turned out great with just salt and pepper and the kiss of smoke and flame!
and after dinner….started working on Turkey Day pies…homemade pie crusts to go with pumpkin pie and my favorite of all time pies - Kentucky Chocolate Pecan! I’ll have pics of the finished pie tomorrow.
Comment
-
Happy Thanksgiving!
Pepper jack, blueberry, mango, and cranberry cheeses. Cheese curds. Prosciutto and salame. Marcona almonds, chocolate covered almonds, chocolate covered cashews. Mini saltines, pretzel crisps, triscuits, fig and olive crackers. Pear mostarda. Cranberry leek compote. Also bringing deviled eggs. Should be a good day.
Comment
-
Following up from above - here are the two pies, homemade crust as well (and some may remember my wife and I eat gluten free, and these are gluten free crusts, and one would never know)
Pumpkin Pie and Kentucky Chocolate Pecan (with Woodford as the Kentucky)
and because a close up is always better
Comment
-
Thanksgiving Day breakfast on the griddle.
Lemon-ricotta pancakes, lemon curd, blueberries and sausage. Oh, and a mimosa. 🥂Comment
-
Meathead's "The Ulitimate or Smoked or Grilled Turkey Recipe" is the best.
I've made the spatchcocked turkey a few years now and it has always turned out great.
It's not about weight or time, it is about the temperature of the meat, the key to a moist and flavorful bird. The primary thing I have learned here.Attached FilesComment
-
-
Good looking bird.Comment
-
Turkey with Meathead's poultry rub, Caesar salad, chicken pilaf, stuffing, greens w/ ham hocks, roasted potatoes, cranberry
Comment
Comment