It was bread baking day today. I always double the recipe so I can make one loaf and some rolls. The loaf is still cooling, but the rolls turned out terrific. They are like biting into a slightly sweet bread cloud. 
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I have 3 NY strip steaks.
Brined (bribed) overnight with pink salt, garlic and onion powder...
I had to cook inside. Wasn't feeling well after dialysis.
Broiler not working.
Never mind. I couldn't find my phone, until now.Comment
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BBQ Sauced Chicken
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I call this The French Little Dipper Burger.
Behold, one of the best burgers I’ve ever had anywhere. I got the inspiration from ChefSteps and took a couple of shortcuts. Brioche bun, horseradish mayo, caramelized onions, waygu beef patty, Swiss cheese, mayo, bun. I wanted to get some smoke on the burger with my kettle but the weather wasn’t cooperating. So, into the SV it went at 135F for 45 minutes. Seared it on one side in a hot CI skillet, flipped, topped with shards of Swiss cheese, finished the sear and then onto the bun. I also made some jus for dipping. The pic above was taken right after I built it and that’s the only time it wasn’t messy once it was dipped in the jus. This cook will be reprised many times!Comment
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Thanks fzxdoc and hoovarmin . There's a burger bar here in Winston-Salem that makes one similar called the Juice Joint Dipper, which, my wife actually said, mine was as good or better. This little gem just goes to prove a burger doesn't have to be a mile high with 15 different ingredients to be great - not that I'm against those kinds of burgers either.
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Ok@WayneT you are out doing yourself again. GreatComment
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Cod fillets, asparagus, and rosemary french fries. I air-fried everything. The fish and the asparagus got the same treatment of flour, egg, seasoned panko, and parmesan cheese. The asparagus is so good and crunchy done this way I really didn't need the fries but I had them in the freezer that I'm trying to clear out.
Last edited by Attjack; December 9, 2022, 12:16 PM.Comment
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My daughter turned 24 today and requested Greek food. I made gyro meat, pita bread, and tzaziki sauce. The gyros were a huge hit!
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Andrrr I didn't grind my own. I bought 2 lbs of ground lamb and 1 lb of 80/20 hamburger to make the meat. I seasoned the meat, let it sit overnight, cooked it in the oven, cooled it, sliced it, then browned up the slices in the fat that came out of the loaf when I baked it.
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A huge shout- out and tip o' the ol' hat to treesmacker for the inspiration to make Osso Buco. I received my Wild Fork veal shanks yesterday and, after burning my finger tips on dry ice, put four of the six in the fridge to thaw. I made this today in anticipation of eating it tomorrow with risotto.
No smoke on these, I just followed the Marcella Hazan recipe to the letter. When this came out of the oven and I took the lid off, I was immediately rewarded with an incredible olfactory sensation. I can't wait to try this tomorrow for dinner. My only remaining decision is what wine to pair with it. I've got Amarone, Brunello, Barolo and Chianti in the wine fridge. Suggestions?Comment
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Smoked Chuckie!Attached FilesComment
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A little Spinach Salad and some more Homemade Pork Neck Meat and Ricotta Raviolis.
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A Open Face Spinach and Feta Ground Chicken Burger with Mushrooms, Air Fryer Sweet Potato Fries, Sautéed Asparagus.
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100% cheater wonton soup:
Doctored up box chicken broth, frozen wontons, and poached shrimps.Comment
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