Clams and Crabs...Oh Yeah!!
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troymeister while your food is always A++ I always have a takeaway about your dishes. I have that yellow Pyrex bowl, I actually have all the colors! Gift (hand-me-down) from MIL. -
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Dinner last night: pork souvlaki made with SV pork chops. SV them nekkid at 135Ā°, criss-cross sliced into the surfaces added avocado oil and then heavy on the souvlaki rub. By the time I got them on the grill, they were down to 128Ā°, so I reverse-seared them for about 5 minutes, adding more rub every time they were flipped (4 times), then added a bit more oil and rub and seared them off. Lots of flavor in those chops!
Served with homemade tzatziki, toum and saffron risotto, a large Greek salad, and of course some Greek pita.
I've got plenty of leftovers except the pork, so I'll make more souvlaki rub and go to work on some chicken thighs for round #2.
This was my first try at using SV Pork chops with a heavy souvlaki rub. It worked out great--every single bite of the pork was nice and juicy and packed with flavor, unlike the bites from the traditional kebab version where the degree of doneness is hit/miss.
KathrynComment
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hoovarmin and Richard Chrz , thank you. It feels so good to be back in the game, more and more as the weeks pass. The body is pretty smart at healing itself with time, at least in my situation. I'm hoping that another 6 months will return me pretty much completely to my old self.
troymeister , Bob K , SheilaAnn , and WayneT , the Cline MourvĆØdre was so delicious, and perfect for that meal.
Thanks, KimO for the compliment.
K.
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Nashville Hot Chicken Wings!
Brined in pickle juice for 3 hrs then allowed to dry for several hrs in the fridge. Seasoned with SPG while the grill came up to around 500Ā°F with the vents wide open on the kettle. Placed on the perimeter of the grill grate with the flats on the outside and drummies on the inside closest to the vortex. Flipped at the 20 minute mark and pulled off about 15 min later. That quick. Pulled at around 185Ā°F internal temp then seasoned with Nashville Hot Wing Dust. Let it set up for just a couple of minutes. An easy yet deliciousš„wing!āAttached FilesComment
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Definitely want to see what you make with it hoovarmin
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LOBSTER ROLLS!!
Dear friends of ours from Maine brought a pound of freshly steamed lobster meat. We went out to dinner last night so this had to wait until tonight.
Had to make some clarified butter to go along with it. Melt unsalted butter, let it bubble on low for approximately 15 minutes. Scrap the butter fat off the top and let the rest settle to the bottom. Clarified butter is great to cook with because it has a much higher melting point.
Then I took some of the lobster meat and sauteed it right in the butter. Yes, I could have steamed it to warm it up but did i mention clarified butter is great to cook with?
Placed it on a couple of warmed split hotdog rolls and bingo - heaven on a bun!
PS. Do NOT eat this and then fast for a blood test the next day. Did that once before and let's just say I failed the test.
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Reverse searing a couple of D'Artagnan pork chops on the large BGE. Started with a dry brine, about 40 minutes of smoke then the sear. They were excellent with fried apples and curried carrots.
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Thanks WayneT. We get the Berkshire frenched rib chops. Me, my wife and neighbor all say they're the best pork chops we'd ever had. They're thick enough to do low and slow, and very tender. https://www.dartagnan.com/berkshire-...berkshire-pork -
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Pork Tenderloin, with roasted potatoes and Brussels sprouts.Attached FilesComment
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Here is tonight's little creation...Some Filet of Sirloin from my local Grocery. (Ed's Way) Along with some SautƩed Onions, Mushrooms and Spinach. Very Delicious!
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hoovarmin I start with a hot non stick Pan, throw in a little olive oil. Add some thinly sliced onions, tossing and stirring once in a while, then throw in a splash of water to steam those onions. When the water mostly evaporates, add the mushrooms and maybe some more oil. Keep tossing. When the mushrooms are done, the onions will be nice and almost caramelized. Remove the onions and mushrooms, add a pile of spinach, keep stirring until all wilted. Easy peasy. -
troymeister Thanks buddy. Any seasoning other than SPG? -
hoovarmin Actually just S&P, no G.....Sometimes I add G, but I forgot to the other night. It still was damn good.
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Got a new toy:
Sous vide ribeye. I know it doesn't look that good right now...
but just wait...
That's not a bad sear.
This is not going to replace a reverse sear, or even a pan sear, but it's stupidly fun.
And you can use it to light the fire pit:
Actual conversation when I fired it up for the first time
She: Gahhh! Never use that thing in the house again!
Me: <Maniacal Laughter>
She: Why are you like this?
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SheilaAnn wife's favorite breakfast dish is my creme brulee' French toast.
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My humble and most recent contribution to this topic.
Beef filet au poivre with a cognac cream sauce. Fondant potato and classic Caesar salad as sides.
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Taco Sunday. Carne Asada with all the kids and grands for the win.
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I had everything in the cabinet for New England clam chowder but decided to go in a different direction. Manhattan clam chowder! Never tried it before but what the heck. Cooked it on the Weber side burner so as not to stink up the house. Made a quick fish broth using the scraps saved from our Lake Michigan salmon fishing trip in april and added it to the clam juice From there I just followed the recipe. It tastes pretty good š
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For anyone w the NYTimes cooking appā¦ this is the āThai inspired chicken meatball soupā although my meatballs were 50/50 chicken and pork. It had 13,000 5 star reviews and it didnāt disappoint. Perfect Autumn meal. Lots of ginger, jalapeƱos and garlic in both the soup and balls. Chicken stock and coconut milk is this simple soup. Wilted spinach at the end, served over rice and it was one of the best things Iāve made in a while. Definitely adding to the rotation.
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We harvested another 20 lbs of tomatoes yesterday, so it was time for another batch of gazpacho.
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