The family asked for some serious char on the scallops so that's what they got, and they loved them. Personally, I don't care for that much but it did not taste burnt. All of this was cooked on GrillGrates on my SnS Kettle. Cast iron used to serve.
-
-
(Dave's photo)Originally posted by hoovarmin View PostI'm adding pork chops to our repertoire, so when AllthingsBBQ posted this recipe on Youtube I had to give it a go. Man, am I ever glad I did. Presentation is lacking, but holy crap, one of the best things I've eaten in a very long time. I wet brined the pork for 2.5 hrs. It amazes me how little time it takes thoroughly brine meat in a wet brine. The chops were seared in cast iron and then braised in the cream sauce that was made with the fond. I'm telling you this recipe is a keeper!
Pork Chops with a Dijon Cream Sauce Over Mashed Potatoes
Last night I made this recipe (which hoovarmin has posted on SUWYC in at least 3 iterations since September--so you know it's good), and I have to give a huge shout out to you, Dave. My husband took one bite and said "Company Worthy!" and proceeded to eat every bit on his plate.
I sous-vided boneless pork chops (pasteurized at 135° for a very generous 3.5 hours), dried them, rubbed with EVOO plus some of Meathead's Pork rub, seared them off, then dunked them in the skillet with one of the tastiest Skillet Dijon Pan Sauces I've ever come across.
This recipe is a winner, the standout being that amazing pan sauce, as I said. Here's the link:
To make it look more attractive on the plate, I darkened the dijon pan sauce with a bit of Kitchen Bouquet (remember that trick from back in the day?
) before dunking the seared chops into it for a minute or two before serving.
No photos from me, but only because I did not expect such a company-worthy dish when we sat down to eat. Both my husband and I were blown away by the flavor of that sauce. It's very mustard-forward, but in a good way. I used Grey Poupon Country Style Dijon mustard, though, which may have upped the mustard ante a bit more than the regular Grey Poupon dijon.
Also, although the recipe writes the sauce to serve 4, I would double it for 4 people. With two 6 oz boneless chops, we ate every molecule of the sauce that the recipe made. I served it with some basil Israeli couscous, toasted garlic naan (for sauce mopping), and a creamy cucumber/sweet onion side salad. Even without using the mashed potatoes that the recipe recommends, there was no sauce left even though only our chops got doused with it.
Thank you, Dave!
KathrynLast edited by fzxdoc; February 12, 2024, 06:20 AM.Comment
-
Went to Singapore last night! Chicken Satay and Chile Crisp Sesame Noodles. Didn't get a picture of the plate served, but did get a picture of the leftovers I'm having for lunch! Day 5 of the world tour, one last stop that we will get to on Monday.
Chicken tenders marinating
Sauce for the noodles
satays all ready for the grill
Obligatory fire picture!
Yum
Leftovers today are even better!
Comment
-
This past weekend I broke down a turkey and smoked the parts. I paid 39¢ a pound for it a couple of weeks before Thanksgiving. The dog got the sautéed giblets except for the liver. We shared that. I placed the carcass and wings into an instant pot for stock. The breast was smoked and then wrapped with butter, and the thighs and wings finished in the oven at a high temperature to crisp the skin. We have gotten three meals from this cook, with more meat in the freezer for future soups, chilis, or stews.
Comment
-
Still Enjoying and learning my Nuke Delta02. Two much charcoal results in to hot
Comment
-
barelfly wrote something a few days ago in my rant about chopped sandwiches, comparing it to “Will it taco?”
And since I am completely open minded when it comes to tacos….
Yesterday I made a casserole. It’s a pretty standard casserole: potato base, broccoli, ham, mushrooms, shallots and garlic, with cheddar cheese sauce & topping.
Right, y’know? A casserole. It’s good.
BUT WILL IT TACO? Let’s find out!
Day 2. Prep some leftovers. I mixed in some roasted red peppers…
And steamed up a trio of taco shells, and loaded those suckers up, and of course it needs hot sauce!
Of course it tacos. Everything does.Comment
-
Pad Kra Pao Gai. 2 chicken breasts, Thai basil, 10 garlic cloves, 8 Thai bird chillis, oyster sauce, light soy sauce, dark soy sauce, avocado oil, and an egg served with jasmine rice.
Comment
-
I did Malcom Reed's Smoked Meatballs last night. Wow, this is so good. It is....to be honest....up there with my grandmother's recipe. It's that good.
I use equal parts of ground chuck and hot Italian sausage for the meatballs and Muir Glen Fire-roasted crushed tomatoes for the sauce.
Meatballs about to go back in the fridge just to firm up for a bit. They are so cute. I really enjoy making this recipe; I find rolling meatballs quite relaxing.
I smoke them at 275 F...they get to 155 F internal after about 35-40 minutes. I always put the smaller meatballs on the right, which is the cooler side of my Chimp.
Sauce. Simmer'ed for at least an hour.
Plated up!
Yum!
Comment
-
Frozen ALMOST perfect wings.
Did em at 350 the while way, might do them again this way but the last 15ish minutes crank to 375. After about 15 minutes I hit them with cooking spray, sprinkled some old bay. About 30 minutes in I flipped, sprayed, and sprinkled again.
The flats are SO CLOSE to perfect, not super crispy but close. The drums left a little to be desired but also really close. Great pink smoked poultry color almost to the bone and a perfect smoke flavor.
Gonna re-grill the leftovers at high heat and see what that does.
Last edited by ItsAllGoneToTheDogs; February 10, 2024, 12:52 PM.Comment
-
Gonna blast 5.5lbs of wings tomorrow for the game. Rubbed down with spg+baking powder on wire racks in the fridge drying right now -
texastweeter I've tried that way it works, just been trying to find something that doesn't need the baking powder, not sure why but my palate seems to be sensitive to it on wings. No issues with fried chicken or anything else I use the stuff in
-
-
Still looking for ways to use up our large supply of tomatoes from the garden that are now ripening on the shelf, so did a riff on pasta al forno using cauliflower instead of pasta. Cavolfiore al forno? Definitely a repeater. Served it with some leftover tri-tip from earlier in the week.
Comment
-
Smoked Pork Tenderloin seasoned with BBBR off the BGE. Sliced and served cold. Not fancy but oh so good. Hoping our Friends coming for the game tomorrow like it too.Comment
-
Elton's BBQ we'll have cheese, crackers, veggies, snake mix, grapes, turkey roll ups, etc,
-
A first cook for me, Cacio e Pepe. I used Bucatini, which was also a first. I followed Chef Jean Pierre's tutorial on YouTube. Really wonderful. I tried to spin the noodles into a nice spiral in the bowl but the Bucatini wasn't soft enough to hold the shape. I can't wait to make it again because I learned a ton and know I can do it even better next time.
Comment
-
Earlier this week, this may have been one of the tastiest black bean soups I have ever made. It was my go-to recipe. The only difference was that I used turkey stock instead of chicken stock. Also pictured is my first sourdough boule.
Comment
-
St Louis cut ribs done for tomorrow. Cut in half and hung on PBJ 4.5 hours. Brined/seasoned over night with SPG and smoke was apple. . If they taste like they smell and look, my taste buds will be doing a happy dance.
1st seasoned ready for fridge, 2nd next day ready to be hung. 3rd 2 hours in. 4th 4 hours. 5th done.
Comment
Comment