texastweeter I should have been at your house for New years.
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Round 2 for the Porter Road dry-aged chuck roast. This morning I put the remaining roast back in a CI DO and low-n-slowed it for 2 more hours. It was fall apart tender and pullable, just what I meant to achieve.
I made some white bread rolls, buns and a loaf. The buns were created just for this dish.
Pulled chuck sandwiches with caramelized onions and queso. Another delicious meal thanks to my SS.Comment
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Man....that looks good. There is a taco at Torchys Tacos called the "Trailer Park" if you order it "Extra Trashy" they smother it in queso. What can I say, other than I'm a trashy guy -
texastweeter Funny you should mention tacos. That will be round three for this chuck roast. Stay tuned!
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I had chicken, bok choy, and enoki mushrooms in the fridge that needed to be used so I took them out to the wok burner for a quick stir fry. I love being able to cook at with high heat and not smoke up the house.
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Tonight was a chicken night and I ran up on this recipe from Chef Jean-Pierre for Tuscan Chicken. It meant I got to cook beans, chicken, and Tuscan stew …. Other than no grill involved, what’s not to like?
First, cooking some Rancho Gordo Marcellas!
Then browning the chicken
Now preparing the Tuscan base/sauce
Sauce is the bomb!
Look at that chicken … who knew that following a Michelin Star Chef would lead to such outcomes?
And plated .. holy f***
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fzxdoc Kathryn that recipe is awesome. I only put 12 oz of beans and broth in it, not 26 oz like CJP calls for. I didn't want the focus to be beans. Other than that, I followed it pretty close. It was a huge flavor bomb. Since I like thighs and Stacy likes breasts, I did 2 of each. Turned out really good.
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So I Sous vided the above tri tips at 131 for 7.5 hrs in garlic, thyme, s&p and butter. Wiped them off and seared in tallow. After I sliced them I poured some red wine jus and shallots on top.
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I made chicken stock for the first time and I can't believe I haven't done this before as it is so stupidly easy (with an Instant Pot).
A few months ago, I started to save the wingtips from all the chicken wings I cook. I defrosted about 3 lbs of them today and laid them out on a sheet tray and roasted them in the pellet grill at 350 F for about 40 minutes.
After that they went into the Instant Pot along with some celery, a quartered onion, a halved head of garlic, a bunch of thyme, some black peppercorns, and enough water to bring us to the maximum fill line.
I set the Pot to cook on high for three hours. I then let it naturally release for an additional hour.
These vegetables and wingtips have given their all.
Using a strainer, I got out all of the solids. Yep, these guys are done.
I then poured the liquid through a strainer a second time and into some containers. I got just over 3 quarts!
The taste is definitely a fuller body than just water and tastes "chickeny." As I didn't add any salt, it isn't seasoned at all, as would be expected.
I usually pay $3.10 for a quart of this stuff at the store, so that's $9.30 of stock I made myself! And with as expensive as chicken wings are, I'm glad to actually be using all of what I paid for.
This stuff will be going into ice cube trays over the next few days.
(Next time I'm adding chicken feet because that just sounds cool.)Comment
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Thank you Michael_in_TX for the detailed post! I've been collecting wing tips for a while, but haven't plucked up the courage to make stock from them until now. Excellent work here. -
Welcome to the stock side! Stupid easy, right? Just like you did with the chicken, keep a bag in the freezer of onion, carrot and celery scraps so next time you need to make stock it *almost* seems free. Nicely done and enjoy the ice cubes… they’re so handy.
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I'm calling this: what needs to be used in the refrigerator: a tortellini story.
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We made some killer smash burgers down at the sauna last night.
I needed more heat so I just moved the griddle to the fire. What a meal!
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As per my 2024 goals: more veggies. Special thanks to SheilaAnn for putting these cookbooks on my radar. Really enjoying them. Beet salad and cauliflower gratin from Bouchon and the braised leeks from Lucques.
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Flame kissed beef patties and eggs!
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My lovely bride made us this delicious and warming chicken tortilla soup, starting with one of those grocery store rotissierie chickens. Just outstanding, great comfort food on a very cold and blustery winter's day.
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It’s been a week.
managed to make some double smash burgers tonight for dinner.
Baked a few loaves one of those is a test bake on a chocolate cranberry sourdough, and enjoying a fRYEday Perfect Manhattan.
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My acid trip (assisted by salt, fat and heat).
I was extremely inspired by Troutman ‘s Red Snapper cook earlier in this topic so struck out on my own Snapper quest. We had two whole, small Snappers in the freezer that got defrosted over two days. Tonight, they earned their keep as the main course in a great meal.
I cedar-planked the fillets on the gasser, with only butter, lemon, garlic salt and parsley. Mari Jo prepped the fillets and made the Sauvignon Kerrygold Butter sauce. I coated 6 shrimp with some Kinder’s lemon pepper rub and grilled them also.
We added some blistered tomatoes to amp up the acid fest. Angel hair pasta was our carb fix, over which we served the shrimp.
This meal was paired with a 2020 Nautilus Sauvignon Blanc from New Zealand, which brought all the acid from the lemon and tomatoes together. A healthy, but satisfying dish.
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Venison steaks, leftover collards with wild hog hock, leftover black eyed peas with venison hock, and white rice.
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Because it is freezing outside (and by freezing I mean 50 F), I did skirt steak in the cast iron skillet for tacos. I nailed the crust and the doneness.
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WayneT They are so good and my marinade is stupidly simple: soy sauce, lime juice, and canola oil.
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