Osso Buco
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What would St. Patrick's be without corned beef... or, in this case, Pastrami! Corned using the Amazing Ribs Corning Calculator, then smoked in a Kamado Joe for about 9 hours. Yummy! Of course, there were Reuben Sandwiches a day later.
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Road bird in the SNS Travel Kettle. Duck fatted and Kosmos Hot Dirty Bird rubbed! Heading to the lake after dinner! little scorched but that’s par for the course….😜
edit: added plated pic, oh boy, gotta go eat!
Last edited by smokenoob; March 22, 2023, 04:23 PM.Comment
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Quick cook of some marinated chicken breast tenders, asparagus, and a couple of skewers of bread cheese that I drizzled with Mike's Hot Honey....Comment
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Pastrami. Corned beef brisket sous vide at 150 for 24 hours. Into ice bath and refrigerated overnight. Coat with pastrami rub and into smoker for an hour or so. I tell everyone this and bacon are my 2 favorites to make at home!
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Just a pork chop tonight with some rice and asparagus. I did paint the chop with teriyaki for the last few minutes.
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Shrimp stir fry on the Blackstone! This has become a regular weeknight routine at our house.
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Many of us here enjoy Mike Hulquist's (Chili Pepper Madness) recipes. Tonight I did his Mongolian Beef and it is outstanding! (And spicy, but you knew that.) https://www.chilipeppermadness.com/r...ongolian-beef/
I've done quite a few Mongolian Beef recipes, but this is the absolute best one I've done to date. You marinate sliced flank in soy sauce, oil, and cornstarch and then dredge it in more cornstarch then fry it. (I said it was outstanding, not healthy lol.)
Once the meat is fried, you remove it (I did mine in batches), and then quickly stir-fry some garlic, ginger, and a good amount of hot chiles (I used chile de arbol). Then you add the stir-fry sauce, which is soy sauce, beef stock, brown sugar, and corn starch. Once that gets thick, you add the meat back in along with some green onions and you're done.
Garnish is more green onions, some sesame seeds, and some red pepper flakes. Incredibly good. The cornstarch "breading" is really interesting and those peppers bring just the right amount of heat. Only thing I would have done differently is toss the egg noodles in the pan with everything else before plating.
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Pecan crusted sea bass with roasted broccoli and spinach salad with a balsamic vinaigrette. The pecans…probably need some more chopping…but I had a few flashbacks and thought they were good where they were.
but, this was a nice change and the sea bass cooked great with a sear and then finish in the oven with the pecans pressed into a brushed Dijon.
Last edited by barelfly; March 22, 2023, 08:31 PM.Comment
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52 Ounce-SRF Gold Grade Wagyu Ribeye. Reverse seared in beef love, garlic and thyme. Absolutely unreal.
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Tacos de Pescado al Pastor. I got the idea from the book Nopalito by Gonzalo Guzman, but I just used what I had on hand, so an adobo of Guajillo, Puya, and one Morita. Marinated some cod in that for an hour, it needed more salt and time. Sautéed in oil and finished with cabbage, queso fresco, and a bit of crema. I turned the adobo into a salsa by thinning it with the chili soaking water and frying it in the oil from frying the fish. Fantastic, it needs a few tweaks, but I want to write this puppy up. Guess I'll just need to eat a bunch of fish tacos.
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In Jersey City we have an Argentinian butcher who imports their beef from Uruguay. Needless to say the meat is freaking delicious. Here’s some Flap Meat w a little salt and BBBR.Comment
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HAWAIIAN PIZZA, for the book "Elemments of Pizza"
Dough Ball
Pineapple/onion sauteed in cast iron at 500F.
Ham / Romano cheese
Bacon Fat
Stage one
Stage 2
15 Minutes at 500F
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Crab Cakes (store bought) and a Remoulade Sauce I made. C+ on the cakes, I like chunks this was ground up. B+ on the sauce. 1st time I made this. Simple recipe and I will do it again.Comment
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