Still sticking to the game plan!
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steaks and new knife.
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I was assigned a recipe to cook for the first time, for Christmas. Of course. I was making the non fish entree for a handful of non fish eaters. Braciole, from Food & Wine, handed to me by the controlling hostess, asking me to put it together and bring along. So. First the sauce, consisting of tomatoes simmered with a halved onion, some parm rind, and garlic. In another pot, basil, garlic and oil, cooked briefly till the basil dissolved, then blended up and poured into the tomatoes.
After a good long simmer, sauce was perfect.
F&W said to discard the onion, but I figured an onion slow cooked in tomato and basil might be useful, so it's chopped up in a jar in the fridge waiting for it's close up.
Flank steak hammered pretty flat, covered in Serrano ham (called for proscuitto, but this was in freezer..), then a combo of shredded parm, romano, parsley and more garlic. Oh, and pine nuts. Has anyone priced pine nuts lately? Criminal.
Rolled up and tied, then onto a sheet pan with the sauce, and the excess cheese stuff on top, into the oven. Looks a mess.
Cooked to probe temp of 130F, let sit in oven for about 20-30 minutes before slicing. Looks pretty rare, but just how we all like it, hot through. Need to perfect the rollup, flatter thinner flank steak would help. Will practice. In the meantime, was a success and will give it another whirl at some point.
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Took some of spatzen from last night and turned them into kasespatzen, or German mac & cheese if you will. Swiss cheese layered into the noodles, melted down and then caramelized onions added to the top! Along with a bratwurst
then I had another slice of the German Chocolate Cheesecake….oh my that is one heck of a cheesecake!
kasespatzen in the bowl on the left, pre-melt
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Tonight was one of those dishes for which I wasn't expecting much, but it turned out amazing!
A few days ago, Sam The Cooking Guy did a video on several things you can get at a British Fish & Chips shop. (https://www.youtube.com/watch?v=AiirUrNp0TQ) One of the items was a meat pie that looked really interesting, so I gave it a try.
For the filling, you sauté a diced onion, some garlic, and then brown a pound of 80/20 in the pan. To that you add some thyme, salt and pepper, and red pepper flakes. Finally add in some beef stock, Worcestershire sauce, and soy sauce. Add in a bit of flour to thicken. You then let that simmer for 15 minutes or so until thick:
In some buttered ramekins, put in some rounds of puff pastry. (When did this stuff get so expensive?! $8 for two sheets!) Then add the filling.
Then add some smaller rounds to top them off, making a few holes for steam.
Add this point they joined two halves of an acorn squash that I had seasoned with EVOO and salt in my 350 F pellet grill. After about 40 minutes, the tops of the meat pies were golden brown and the squash was done. (Squash had a 15 minute head start.)
Looking good!
Here we are plated up! I drizzled the acorn squash with some maple syrup and dusted it with cinnamon.
Wow, this was good! Utterly exceeded my expectations. The meat pie was really delicious. The Worcestershire sauce along with the splash of soy combined with the onions and thyme gave it a British vibe and this absolutely is in the comfort food realm. The squash (which was my own pairing; Sam used peas) turned out absolutely heavenly and went so well with the pie.
This was a perfect fall/winter dish. The wife loved it and already wants me to make it again.
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Fellers Ranch Wagyu Tri Tip cooked like a brisket on the MAK with Hickory Pellets. Maybe not the proper way it should be done by some opinions...but my Family gobbled it right up.Comment
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Looking forward to catching up on this thread after a busy Christmas holiday. Below is the "Natural Prime Whole Ribeye Roast" Creekstone sent me. Only it was most definitely not a ribeye roast. I had doubts when it was still in the cryo, about which I posted previously. Taking it out revealed that it was an extremely lean cut of beef. When I cooked and served it, there was not an ounce of marbling through the entire roast. It was well seasoned and properly cooked, so my kids all loved it anyway. I didn't get it on the table til 8 pm so they would have eaten a plate of tripe if that is what I had served. But needless to say, I was crestfallen, and now I'm pretty pissed. Merry Christmas everyone!
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It's perfectly cooked and looks totally delicious. I'm not too big on tripe. -
I have used Creekstone... They are hit or miss for me. I usually call and get some kind of satisfaction. I send them pictures too. I also leave notes on my orders of what I expect. Your cook looks like some kind of sirloin. Sorry for your luck running out on this one. Try again for sure. I have a New York strip roast in the freezer. It actually looks ok. What are some good alternate beef suppliers to use?
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Pepitas: acorn squash seeds from last night, cleaned, drizzled with EVOO, sprinkled with salt and smoked at 350 F for 20 minutes.
Yum.
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With my new meat slicer I got for Christmas, jerky is the order of the day.
Last night I sliced up 1.25 lb of eye of round roast and marinated it in soy sauce, Worcestershire sauce, garlic power, onion powder, black pepper, and a little bit of brown sugar.
Here we are after patting dry and arranging on the Chimp's rack. (I always dust with some red pepper flakes before putting it on.)
And here we are in the Chimp. Note the grill is off: I like to capture the start-up smoke for a cook like this. I know from experience that my Chimp will shoot up to 230 F briefly, before settling down to 190 F in PID mode.
After one hour and forty-five minutes, they were done.
Very good. I'm still tweaking my jerky marinade. This one was equal parts soy sauce and Worcestershire sauce. It was a little too Worcestershire-forward for me; I really prefer a more soy sauce prominent flavor, so I will adjust that ratio in the future. Spice level was perfect.
(And if you're in southeast Texas....this is a wondrous day weather-wise to be outside and doing things!)Comment
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WayneT hoovarmin This one is the Chef’sChoice 615A, about $110 on Amazon. It gets good reviews on those "best home slicers of 2023" review sites. I've only used it once, but I think it will be perfect for the six-to-eight or so times I year I use it and for the quality of meat I slice at a single time (2-5 lbs).
I really like it. It is very easy to clean, which one does after each use. It is also not overly heavy at about 10 lbs. -
Michael_in_TX I just ordered one from Amazon. Unfortunately it won't be here for a few weeks, but I see Italian beef sandwiches in my future.
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Cooked this standing rib roast in my Cookshack 009 Smokette for just over 4 hours @250°. Ribs were cut off before I started to carve. Some smoked deliciousness!
Ben Wechsler
Pittsburgh, PAAttached FilesComment
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I finally got around to using my scarlet runner beans! Now I can order more Rancho Gordo!
I made ham and bean soup with them. I kept it simple. Rough chop mirepoix, garlic cloves, a couple bay leaves, a big ol’ ham bone plus the left over slices, parsley.
Simmered that until the beans were tender…
Pulled the bone, hit the pot with the immersion blender, and stirred in three cups of cooked white rice. I’ve taken to cooking the rice before adding it; too many times I’ve cooked the rice in the soup, and it’s been nutty. This way, if it is nutty I can toss it, and I also keep the soup the same consistency as it was before. The rice will eventually pick up more of the liquid anyhow.
This is really freakin’ great. The ham has a little sweetness from being part of the Christmas Eve meal, but it is far in the background. I’ve never tasted scarlet runners before. They are different in the same way heirloom tomatoes are different from regular tomatoes: distinctive, but obviously beans (or tomatoes).Comment
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Last night’s dinner.
Veal Osso Buco over polenta. I chose to use whole rainbow carrots for presentation purposes. I par cooked them in the uWave first to insure they were tender enough. I bought the shanks from D’Artagnan because they were bigger than the ones I got from Wild Fork last time. Of course, they were more $$$ too. Delicious!Comment
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WayneT That looks OMG Delicious! Tell us about the sauce. -
troymeister It’s a typical mirepoix of celery, carrots and onion embellished with aromatic herbs, lemon peel, and Italian plum tomatoes, braised in broth until the veal shanks are tender. I use Marcella Hazan’s recipe which is Milanese style Osso Bucco.
Here is one link to the recipe. http://www.labellecuisine.com/archiv...20Ossobuco.htm
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