Phat Bai Horapha with Coconut Jasmine Rice. Props to hoovarmin for beating me to the punch. It had been a while since I made coconut rice. I cut my recipe in half and used one of those little cans of coconut milk and adjust the total liquid accordingly. I have also long since stopped using the rice button on my instant pot. My nephew taught me to go 3 minutes on high pressure with the warm feature turned off for white rice and that worked here really well. I only had Italian basil on hand which is definitely not as good as Thai basil which in turn is not as good as holy basil but it's still good. For the cow I used a flat iron steak and the recipe was by Kenji the same as hoovarmin.
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MsTwiggy Yes, I have and I do! I grow 3 types of basil. Italian, Thai, and Holy Basil. Holy Basil is my favorite for Asian cooking. In my bar I got one of those little grow pods and I'm growing mint for cocktails. Since that is working out well I might consider a larger indoor grow pod for basil during the winter.
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Followup to an earlier post [HERE] in which I've started playing around with a sort of Mushroom Cream Sauce "roadmap" for use especially with sous vide (or SVQ) white and red meats. The first version was specifically tweaked for pork chops. Today, the gears shifted and it's about beef (chuck-eye steak SV 133ºFx4hr). The recipe, for all intents and purposes (intensive porpoises?), is exactly the same ... except that for beef, I'm experimenting with darker 'shrooms, red wine (Merlot), and beef stock:
... it's still not pretty ... but it's pretty darn delicious.
Last edited by MBMorgan; February 22, 2024, 10:17 PM.Comment
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Teriyaki chicken and dirty rice w/steamed broccoli. 🔥🔥🐿️Attached FilesComment
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Breakfast, SammyJ-style.
Hot & Spicy breakfast sausage with scrambled eggs seasoned with Tajín, Tapatío, and cheese. I even think I got the plate right. All that is missing is one of those cool chocolate mayo yogurts.
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pork butt...10 hrs@ 225Attached FilesComment
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Chuck Roast pot roast in cast iron cooker. Chuck roast was smoked for 3 hours then finished in the oven.Comment
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BBQ Baby back ribs smoked in Traeger then finished in oven. Plus smoked Mac n Cheese.
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I was feeling nostalgic for my boyhood home in South Florida, so I whipped up some Cuban food. Ropa vieja (shredded pot roast), Moros y Cristianos (black beans and rice), and tostones (twice fried plantains) with mojo sauce (citrus and garlic). It definitely scratched the itch.
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Yesterday I arrived at our house in the country. Electricity was out, one of the circuit breakers had popped. Two freezers of food straight to the bin. Argh.
But at the bottom of one there was a Creekstone farms brisket in good shape, so I decided to smoke it today (got it fully thawed overnight).
Weather was horrible, wind and rain. So I just used my dirt cheap brand x kettle, but boosted it with an SnS, FireBoard 2 and the Pit Viper fan. Easy peasy!
Just used salt and 16 mesh black pepper, classic TX brissie.
8 hour cook, 3 hour rest. Turned out just right. Made Reuben sammies. Love that stuff.
Trimmed and ready for the rub
Salt ‘n pepa 😄
Err…now that’s a big’un
Started to slice. Real juicy, good flavor. A job well done 👌
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Cooked Burgers INDIRECT on the Nuke Delta2, now on hold in the bottom, while the bacon Finishes.
Never dreamed I would carry this unit in indirect mode, but room enough and it worked awesome
Smoked Burgers
And Bacon
And "Paper" plated
And Desert
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Just a little snack…chicken nuggets and fries cooked together in the air fryer. Topped with mustard, mayo, and buffalo sauce.
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Food truck in San Francisco: 2 salbutes con conchinita pibil. Aie yie yie! Toto, we’re not in Jersey any more. 🥰🥰🥰
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I agree with Troutman great taco, and the habanero salsa puts it over the top!
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Burger last night. Grilled red onion, bleu cheese, bacon and bleu cheese dressing on ciabatta.
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Reverse seared Axis filets
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Clawbear57 oh I have heard of them, just haven't had a chance to sling an aarow or drop the hammer at one yet. -
It's a deer species - originally from Indian
They have a bunch of them on ranches in Texas. Since they're exotic, you can hunt them all year. Have a couple buddies that get us invited on cull hunts.
They're damn delicious. I think better than white tail.
Grilled more
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Roasted Chicken - best roasted chicken I’ve ever had. This was so juicy throughout, crisp skin and excellent pan roasted sweet potato and Brussels! And a flavorful dijon jus drizzle. This is going into the rotation and love getting to use my big ol lodge CI!
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