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Certainly looks legit! I used to make RB&R exclusively with Camellia beans, but now I prefer using Rancho Gordo's Domingo Rojo beans. And I'm with you, Carolyn , the sausage, "coined" and browned, goes in at the end so it still has all of its yummy flavor.
KathrynLast edited by fzxdoc; December 19, 2023, 11:06 PM.
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Dinner tonight was grilled steak accompanied by Alaskan sea scallops and a lemon white wine cream sauce. Ce magnifique!!Attached FilesComment
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Ribs and tri-tip smoked today for a get together with friends for my husband’s birthday. I used the Crossroads rub from my SS on the ribs. My good friend made the carrot cake, but had to show it as it’s always beautiful and delicious.
I forgot to take pics before everyone dived in and when I remembered and went back there wasn’t much left! Success. 😁
after rubbing ribs.
not much left
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Sliced off a couple of steaks from a rib roast we got for the holidays. Reverse sear on the new Weber Genesis. Tried out the "sear zone." Not bad. Served with risotto.
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Picanha with Tiger Bite Sauce
Took a tour of the world's cuisines over the weekend and cooked up a Sunday feast for my family. Began with a gorgeous Prime 1 Picanha that I salt brined for 48 hours, bagged with a Thai inspired marinade, SV'd it at 131*F for 4 hours then seared it over post oak for a Brazilian flair. I paired that with a baby bella and shitake mushroom medley in a wine/butter sauce along with some Mexican inspired Elote. Finally accompanied the steak with a Northern Thai/Laotian Tiger Bite Sauce (more on that after the eye candy)
Tiger Bite Sauce
A chef I've recently been following is a young Thai by the name of Yia Vang, whose restaurant in Minnesota has won him some James Beard attention. His philosophy and way of cooking align almost exactly with where I'm at with live fire cooking these days. His Northern Thai/Laotian dishes are well worth adding to my BBQ cooking repertoire. Here's a video where he talks about his style of live fire cooking which harkens back to his early days in Southeast Asia;
Since Picanha is generally accompanied by an herby chimichurri, I thought I'd try one of Yia's inspired recipes for a Tiger Bite Sauce instead. Although I will always serve the former, this sauce brings that herbiness to a whole new level with heat and Asian inspired flavors. Give this a try, I loved it and will certainly include it in my pairings going forward.
Recipe courtesy of Bon Appetit, makes enough for 2-3 pounds of meat
Ingredients
1½ cups cherry tomatoes
1 tsp. vegetable oil
1 small shallot, finely chopped
4 garlic cloves, finely chopped
4 Thai chiles, finely chopped
½ cup finely chopped cilantro
1 Tbsp. fish sauce
1 Tbsp. oyster sauce
Directions
Place a wire rack on direct heat side of grill, arranging so bars run perpendicular to grate. Toss tomatoes with oil in a medium bowl; season with salt. Grill tomatoes in a single layer on rack, turning occasionally, until lightly charred all over and beginning to burst, about 5 minutes. Return to bowl as they’re done and let cool.
Pulse shallot, garlic, chiles, and a pinch of salt in a food processor until mixture starts to resemble a paste. (This is even better in a mortar and pestle, which will create a finer texture.) Add cilantro and pulse until very finely chopped.
Lightly crush tomatoes with your hands and add shallot mixture, lime juice, fish sauce, and oyster sauce. Allow to chill in the refrigerator until service.
Note: I used a mortar and pestle (molcajete) in lieu of a food processor for a more traditional texture (per Yia's way). In doing so be sure to pay attention to the tomato skins, I had to break those down separately in the mixture. I also added about a teaspoon of salt to help brighten the taste and draw out more moisture.Comment
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Rump roast reverse seared on the big green egg for my daughters first birthday, forgot to take any other photos!Attached FilesComment
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A few weeks back, I picked up this choice-cut strip roast. It weighed just under 5 pounds. After a trim and dry brine, it got the reverse sear treatment with garlic and pepper on the Weber kettle last night. It cooked at (+/-) 225º over charcoal and a piece of white oak until reaching an internal temp of 123º. Carry-over cooking brought it to 131º as it rested. I brought the coals to searing temps and seared all sides a minute-thirty (+/-) each. Platted and served with rosemary scalloped potatoes, sauteed mushrooms, and a salad.
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Steak and Eggs
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Croque Monsieur (sp??)Attached FilesComment
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Just a salad tonight.
There is, of course, a backstory. First, this was the first harvest from my herb garden we put into an old retired horse trough. Romaine lettuce, kale and basil from there. The tomatoes came from the grocery store.
Next, this was the first time using one of the new Lodge Cast Iron Sear Blends. Tonight I chose their Southwest Kick.
I found this piece of skirt steak in my freezer just thrown in a Ziplock bag. Shame on me! It was only from early November, so I hoped it wasn't freezer burned.
I opted to cook the steak indoors on my induction cooktop with my Lodge 12 inch cast iron. Early in the cook, I was beginning to doubt their claim that these sear blends don't burn:
But I was already committed and the salad would have worked out with out the meat if I hated the outcome. But check out the final result of searing:
That's all just some incredible bark. No burned taste whatsoever when I cut into it.
Here are the slices, ready to go:
Since the spice mix was pepper, cumin and lime, I hit the sliced steak with a bit of fresh lime juice. The salad was dressed with Catalina (okay, Catalina Lite, gotta cut fat somewhere).
Turned out really tasty all around. I'm looking forward to using this sear blend more and working through the other flavors in the sampler pack I bought.
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I got to use 2 more seasonings tonight. I did a strip steak in the bath at 128 for 2 hours then ice bath and seasoned and in fridge. Seared in the C.I. pan. Yukon potato cut to steak fries. Seasoned and airfryer for 25 minutes at 450. Also coated with EVO. Both seasonings were great. The Cherry Blossom was subtle and didn't take way from the meat. The SnakeBite let you know it had a kick but not overwhelming. I'm looking forward to plugging along and use them all. Thanks again Baltimorelger
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Our Son came home early for Christmas. We had Christmas dinner on the 9th. My brother and his wife were supposed to come, but both tested positive for that virus I won't name. And my Wife's brother didn't feel well either, so he didn't come, so it wound up just being the three of us. I smoked a brisket that turned out good but not great. It was moist but not very juicy.
I made a scratch cheesecake brownie for dessert that turned out over the top great.
Then on Monday I fixed brunch for 10. Brunch was French toast made with my homemade challah bread and bacon. I was a little busy, so I didn't get any photos of that meal, but everyone enjoyed it.
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1st, I hope your family members get healthy soon. And the hunk o' meat looks dang good to me. That cheese cake looks like your woodwork, fantastic!Comment
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Louisiana barbecue shrimp over rice.
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