A delicious failure - Étouffée with fresh local Mayport shrimp caught by my buddy right off our coast. It never thickened into the gravy I was looking for, but the flavor was outstanding. I used Chef Jean Pierre's recipe. My roux was getting really dark but was still soupy when I added my onion. It thickened considerably once that was done, but after the other ingredients went in (I made a shrimp stock from scratch for this) and it cooked 45 minutes is was still a soup. Can't wait to try again, and if anyone can tell me what I did wrong I would appreciate it.
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hoovarmin I don't see a failure here at all. Maybe a delicious learning experience, but definitely NOT a failure. Étouffée is not as easy to make as it looks. Getting a good dark roux with out burning is hard. For me all I do is look away for one second and my roux burns. Anyway practice makes perfect and in cooking (to me) there is no such thing as perfect. So keep enjoying your efforts. I most certainly would have enjoyed your dish.
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Along with DaveD, smoked some beef ribs yesterday. These were pre-cut Prime from Costco that I bought at the same time Costco had some Wagyu beef plate ribs for sale. I previously posted that cook under the Beef channel. I used the same basic approach - SPOG (well, dry brined kosher salt, then the rest on cook day) with some Big Poppa Money rub (very lightly applied). The pic of 3 of the finished ribs taken right after I pulled them to wrap and into warm oven. The 4th rib wasn't done for another 45 minutes and I forgot to take a shot of the cut open finished ribs. I also did not boat or wrap these at the stall. So, 6.5-7 hours at 250* on the MAK, then a couple of hours in the warm oven wrapped.
I think I should have boated, as the rib I ate was somewhat dry inside. That was the one on the left in the pic which had the least marbling. Regardless, very tasty, very tender. Served with some A-1 Steak sauce and potato salad made by some stranger at Pavilions.
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Manhattan Filet with a Red Wine Reduction Sauce!
Picked up my Steak of the Month “Manhattan Filet” from The Butcher’s Market here in Raleigh. Decided to make it with a red wine reduction sauce. Simple yet elegant but most importantly…ABSOLUTELY DELICIOUS!
Red Wine reduction recipe at https://recipe30.com/rib-eye-steak.html/Attached FilesComment
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I made a batch of cream of mushroom soup last night.
A couple years ago I saw Campbell's CoM at the store and bought some with fond memories of lunches Mom made me as a kid - delicious comfort food. I was underwhelmed by the reality of the bland stuff in the can. But it gave me a hankering for good cream of mushroom, so I started making it from scratch. Now it's a staple - can't live without it. I eat it as a soup sometimes, but mostly use it as gravy on cube steak, mashed potatoes, grits, etc.
This was 3 pounds of mushrooms. I prefer the pint serving size, but I can't fit 11 pint jars in my canner. So I did a mix if pints and quarts.Comment
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Went to Costco to get beef ribs (wife’s out of town 😏) but ended up buying a small prime packer instead. Since it was $35 cheaper. Was going to do it on my kettle but life took over so did it on my Silverbac. Mac and cheese was made on the fly with things in the fridge. I have to say this was the best brisket I’ve made. The flat was perfect and not dry at all and the point was spot on. Kids loved it too which always makes me smile. I didn’t know what brisket was until I worked at a BBQ restaurant after college. Used Holy Cow by meat church.Attached FilesComment
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A Saturday Evening Reverse Seared Pork Roast, Duck Fat Potatoes, Cider Braised Red Cabbage, Delicious Gravy.
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WayneT There is something about duck fat and potatoes that is magical. I should have mentioned that was the very last of my rendered duck fat. I better cook another duck...lol
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Hosting a birthday party today. Ribs and butts!Attached FilesComment
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jfmorris haha! I answered two questions about that yesterday from the party’s guests. But, once they tasted that BARK, they were sold!
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Did a batch of Boeuf Bourguignon with the Troutman twist. For those interested in my take on this classic French dish, CLICK HERE.
(Also as a side note I dedicate this one to Stacy who I'm told does an excellent version of this dish. May your shoulder heal and future beef stews come from your kitchen!)
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Been having some soup kinda weather recently, and my bag of chicken bones in the freezer was getting pretty full, so made some chicken stock and then the below soups over the last few days.
Egg drop soup - chicken stock, ginger, white pepper, and some cornstarch slurry to thicken it and then finished with the egg flowers (raw egg slowly drizzled into hot soup - the slower you go the smaller the “flowers). Used a drop of yellow food coloring cause without the color it doesn’t right!
Thai red curry butternut squash soup - roasted off a butternut squash that I peeled and cubed, then blended with chicken stock, Thai red curry paste and some coconut milk. Finished with Thai red curry croutons, sliced red pepper, limes and parsley (cilantro wouldve been better but didn’t have any). Super easy and delicious. Also a great and different soup for thanksgiving - made it last year to mix things up
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Got a bit inspired by an advert for Wild Grain subscription bread/pastry/pasta boxes. So, took Forkish’s Walnut Bread, and replaced the walnuts with pecans, apricots, figs, and crystallized ginger. Had to make this one up, proportion wise, and settled on 100g of the first three and 75g of the ginger.
my worry was that it wouldn’t rise, or it would be too dense.
shouldn’t’ve worried. Came out great.I rate it an A-, as I think I’d like a bit more open crumb, but it’s fun to eat, fun to cut, and just fun.
ken Forkish would never. ;-)Comment
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Dunno that I quite got to 2x on ferment, but it rose noticeably. It was an overnight cold proof in the fridge, and again, it rose. I think I could have let it proof a bit further out of the fridge, but my schedule dictated.
It is a smashing success given that it was just inspired by something I saw in an ad and decided to make.
A schmear of cream cheese takes it to another world, flavor wise.
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First rib cook on the summit.
Wild Fork St. Louis cut spares, grilled potatoes and beans.
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We were all curiously craving tripe and Thousand Island dressing at the same time. So I made my world famous tripe salad.
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While I rarely post a salad pic, I actually do eat them 2-3 times a week. I wanted a change of pace from my usual lettuce and tomato salad so I started looking for alternatives. I’ve been reading about a growing movement to raw salads, where usually cooked ingredients are eaten raw. I decided to try it……I was not disappointed! This will be making a regular rotation from here on out!
For those interested in trying it, it was made with kale, Brussel sprouts, beets and a turnip, layered with the gizzards.
Last edited by Panhead John; November 12, 2023, 07:19 PM.Comment
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I tried something different. Leek and potato soup. I used the recipe from Alton Brown on Serious Eats.
Started by sweating down the leaks
Final result. Not bad
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