Rainy day, first time making patty melts on our new camp chef griddle. Need to get the bigger one soon 😬 Fresh sourdough and some fancy mushrooms seared in the beef fat.
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Reverse-seared prime strip steaks with stuffed artichokes. Really impressed with the sear burner on the new Weber Genesis. Sucker gets hot!
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I made something for my DW yesterday (she's into bone stocks): pork stock:
Here's what I used:- Ham bone from our Easter ham, rib bones, and some scraps and bones from some smoked St. Louis ribs
- Onion, shallot, carrot, celery
- Fresh garlic, bay leaves, black peppercorns, whole cloves
- Water, 5 quarts
- Ham base and ham drippings
- Fish sauce, liquid hickory smoke to taste
- Added gelatin
- Roasted pork parts for 30 min @ 375F ; had to do this indoors, as we have had rain and rain and rain.
- Roasted veggies with the bones for 30 min
- Everything in the pressure cookers for 2 hours at high pressure
- Strain through cheesecloth
- Pressure can
Results:
I give it a B+. It took a while to get the taste right, but this was my first time making it. Here are some additional notes:- The DW liked it, particularly after I added the smoke; I make it for her, so that's what is important
- I didn't like the celery
- The gelatin was probably overkill, as this stock was sticky before I added it
- 2 hours was great for extracting as much from the bones as possible
- I added too much liquid smoke; forgot how easily it pours, haha
- Herbs might work nicely
- I should have done a better job skimming the fat before canning, but it is not terrible
The sun is out, maybe I can cook outside again.
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HotSun If your wife is just sipping broth for the benefits, add a splash or two of vinegar to achieve maximum nutrient extraction. It sounds like you nailed it though! Do a pork based pho 🍜! Also, a great base for a future pot of beans. That’s a perfect amount of fat. -
Troutman , yep, I'm very critical of my cooking, lol.
SheilaAnn , great ideas! I forgot to mention I deglazed the baking pan with Sauvignon blanc. But acid would be a great addition. ACV sounds about right.
ecowper , good point, I should add over there. I would like to take another go at this, but add a bouquet garni to the pot and cut back on the celery.
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Last night I grilled eight big chicken breasts with some apple wood to make chicken alfredo for the neighborhood kids I host each week for Dungeons and Dragons. I cooked four pounds of fettucine and made two quarts of alfredo sauce. It was all gone before I could take pictures of the finished products. Some of the kids went back for fourth servings, and all of them told me it was the first time they had ever had homemade alfredo.
I'm glad I don't have to cook for a bunch of teenagers every day. Once a week is enough for me to appreciate the DINK lifestyle my wife and I live. :-D
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I’ve taken a week off my kitchen orders to rest and to cook for myself, yesterday found me in the kitchen with almost 4 Kilo of dough and some questions. 3 ciabattas, a fougasse, and was planning on 3 baguettes, but decided on 2 and made a pizza today, tomorrow is test bake day.
Baked the pizza today.
Last edited by Richard Chrz; April 4, 2024, 04:56 PM.Comment
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Excellent, Richard Chrz . Curious: what flour are you using? -
That is a high protein bread flour, the brand is Dakota maid. But only available in Midwest. If I cloud not get this so easily, I would use KA’s commercial Sir Lancelot’s high gluten, I’ve made a ton of great pizzas with that flour. But it’s 50 lb bag or nothing I think with that one.
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Mushrooms!! 🔥🔥🐿️
I am not a recipe person, can’t/won’t follow them. Here are my notes. Mis en place - finely mince 1 big clove of garlic and some flat leaf parsley. A 10” skillet will hold mushrooms for 1, get your biggest skillet for more than 1. Crowding will impede browning and flavor. In your pan melt equal parts EVOO and butter (about 1tbsp ea for 1, more for more) Cut mushrooms 1cm thick. Med heat sauté and turn when brown 1-2 min. They will soak up fat and begin to squeak as you push them around the pan. At this point they are starting to sweat so turn burner to lowest setting and toss a dash of soy sauce/tamari in the pan (1-1.5 tsp) Light amount here just to increase browning and umami. Stir to evenly coat, crowd mushrooms to one side, add 1 pat butter and place garlic in melting butter. Garlic will give up the ghost but no browning please, you are just cooking off the sass. Once it’s to your liking throw in the parsley and stir everything together to coat evenly. Serve immediately
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We found a rib roast for $5.99 from Jewel for Easter. Cut it into streaks. This was the first time I’ve tried reverse sear and it was amazing! I forgot that my thermopen was dead, so I had to rely on my smoke x2 probe, which did the job overall, but I think I would have seared a little longer if I didn’t think it was sitting at 150-170 when it was actually closer to 125.
Overall this was the best steak I’ve ever done! Paired it with homemade mashed potatoes and frozen veggies. Glad I have half of this one left over and 2 more in the freezer.Attached FilesLast edited by J-Melt; April 6, 2024, 08:15 PM.Comment
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Some recent cooks, including Easter Sunday-
Chicken on the Bronco, kabobs on the Weber, and legs-o-lamb. On the dinner plate from left, salad, green beans almondine, scalloped potatoes, lamb, ham, secretariat sauce, and mint sauce.
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Persian chicken cutlets, cabbage salad and tahini sauce tonight. The cutlets are breaded with flour, then egg wash, then seasoned panko. The cabbage salad is just cabbage, chopped kosher pickles, olive oil and fresh lemon juice. It was really good. The panko is seasoned with Za’atar, sumac, and sesame seeds.
Thanks for the Za’atar and Sumac Jim White …. As you can see, it was put to good use!
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HotSun do it! I used 1 cup of panko and roughly 1/4 cup sumac and 1/4 cup za’atar. I split two large chicken breasts in half and then pounded out to 1/2” thickness. Rolled in flour, then an egg wash, then the panko. Let them sit for 10 minutes while I heated up the oil, which I had between 375 and 400 the whole time.
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Dry aged ribeye. Dry aged 64 days then dry brined starting Sunday. I got busy, decided not to cook the steak that night, and forgot it until Tuesday morning - put it and the pan it was dry brining on into a ziplock, again didn't get to it until tonight. Sous Vide for a little over two hours, cooled, then seared in a skillet. There was very little purge in the vacuum bag, the steak seared but not a very loud sizzle. When done it was medium rare but very firm. Not as tender as I hoped - probably too dry from the extended dry brining and it was an end piece. The flavor was great though so I'm happy over all. Next one of these that I do will be a center cut.
Served with oven roasted potatoes and cheddar bay biscuits.
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Roasted up some Pasilla & Red Bell Peppers and stuffed them with lots of goodness. Cauliflower rice, a tad of bacon grease to fry up some ground chicken, corn, touch of tomato paste, mushrooms, garlic, chopped Jalapeno's, chicken broth, and smoothed a couple peppers with a red ranchero and siracha sauce. Topped with a little sharp cheddar and mozzarella cheese baked in the oven. Next time they will get smoked but they turned out great for a weeknight meal.
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Roasted some carrots last night. They were “fine”. Nothing special. Anyone got a carrot recipe - preferably spicy - that they love?
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Also made some ribs. I used 2/1 pepper/salt and that beet bbq sauce I made. Gotta say I prefer having meathead’s rub. I’m going to go through the catalog of sauces as I’ve only ever made MH’s KC or used Sweet Baby Ray’s w Sriracha. No more same ol’ same ol’.
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I highly recommend the sauce recipe that our pal Husky has shared with us. You could put this stuff on a tennis shoe and it would make it delicious. https://pitmaster.amazingribs.com/fo...riginal-shawsh
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Yesterday's lunch: BLATCh sandwich.
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