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I found and did a recipe for air fryer fried chicken. I changed the up as the baste called in coconut oil, cooking sherry and lime juice. I was skeptical. I made it but tasted prior to applying. Good move. I used avocado oil. Great results as far as finish and taste.
u
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We canceled our eclipse trip today, given that the forecast for our destination of Austin TX is for near-total overcast. Can't justify the (significant) expense for a no-show. To assuage our despondency, we have resolved to undertake a long weekend of overindulgence, on the hypothesis that remaining in a food coma as much as possible will blunt the pain. Hey, it couldn't hurt!
So tonight it was these here Angus filets, 8oz/225g each, sous vide at 130F/54C for a few hours, then seared over raging KBB. Made some roasted Yukon Gold taters tossed in EVOO then doused with salt, coarse black pepper, and Rancho Gordo's Sabor Vaquero chile and spice blend, which includes garlic, cumin, oregano, and salt (as last ingredient, presumably minor) and some broccoli to go with, paired with a 2020 Josh Reserve zinfandel. Steaks were basically perfect, like sous vide que routinely produces, and the taters were super creamy, although I didn't get the crispy crust I had hoped for. Definitely checks the "food coma" box!
Dry brined overnight, then coarse black pepper, granulated garlic, glug of EVOO, and a bay leaf in the SV bag.
I shut off the SV and left the steaks in the bath while it cooled down to 120F/49C, then patted the steaks dry and hit them lightly with Uncle Chris's, because it is (say it with me) Extra Fancy.
The leanness of this cut was evident during the sear, nary a flareup the whole way.
Even got them to sit still on both main edges!
Service.
Steaks were melt-in-mouth tender with a great sear crust, just as I'd hoped, and the IT didn't get raised above the SV target during the sear. We happy
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GolfGeezer The SV step was a little over three hours. Probably more than necessary, but I've been trending toward longer SV times in recent months, such as with the double-bone pork chops I've been getting from Wild Fork, I do those for 8+. And I'm with you, I prefer this method to all others, including reverse sear. It's completely idiot-proof, and I should know, because I am no ordinary idiot!
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Tonight I made red wine braised lamb shanks served over parmesan cheese grits with an escarole and red leaf salad in a classic Dijon vinaigrette on the side. The shanks were from the local (1 hour drive still counts as local, right?) lambs I broke down last week, the grits were Anson Mills coarse white. SWMBO, who had never had lamb shanks before, declared it a winner and suggested I keep this recipe. The joke's on her, there is no recipe.
I think one of the things that made it so good was using the concentrated lamb stock I made from the spare bones. It was so concentrated that it set up as gelatin in the fridge. It made the braising liquid rich, smooth, and incredibly flavorful. I also used a half a bottle of good wine, which we finished with the meal.
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Richard Chrz I got these from a couple of lambs I bought directly from the farmer (Birch Creek Farmery in Western PA) and broke down myself last week. This is the same farm that sold me the amazing Berkshire hog I broke down back in December. I haven't tried their beef yet, but I will probably get a 1/4 steer from them this summer.
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Forgot how freaking good these are. Kenji’s black bean burger w Carolina Gold and Kimichi mayo
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Thanks a bunch. We loved the flavor, but the mushy mouthfeel was offputting. (Crust was crunchy but inside, mushy.) Putting in the oven is a good idea to dry them out some more. There's really not much of a liquid component in the recipe. I didn't use the chipotle or the adobo; went with guajillo pepper flakes instead. The only other "soft" component is, I think, the mayo. I'll use less of it next time. and maybe dry the beans longer.
You always make it look so easy--and so yummy.
K.
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Final 4 meal. Even though I don't have a dog in this hunt. SVd strip seared on the kettle, baked potato, salad
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Everyone seems to be into SueVee these days. If I tried that too, my wife's head would explode. Was hard enough to get a second grill!! I will just stick with gourmet coffees. Pick my battles. LolComment
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We went with salads tonight,
Last edited by Richard Chrz; April 7, 2024, 12:02 PM.Comment
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My wife of going on ten years, (Princess!), out of the blue says to me, "I'm taking food to a teacher's family whose mom had surgery and can't cook. Show me how to use the grill." She meant my PK360.
So my BBQ side chick, Princess, went out with me today, and I guided her, but she did the cook from beginning to end. She grilled pork tenderloins, made salad and mac and cheese to take the family. I was so proud of her! She used B&B lump in the PK and didn't add any wood because the tenderloins had been wet brined in teriyaki. She cooked an extra tenderloin for our dinner.
This is definitely a sign of progress, and I like Princess fiddling with my equipment, so to speak :-)
Brian (Teddy)
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Wild Fork picahna tonight. Rubbed/dry brined with Kosmos Q Beef Rub (SPG) and cooked using the Joetisserie (my favorite way to cook picanha) over Jealous Devil charcoal to a beautiful medium rare. Served with cilantro lime rice and black beans and roasted vegetables. Sorry for the lack of a plated pic, but I was running late and the natives were restless.
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First smoke of Spring 2024! Possibly my first smoke of 2024 to be honest... it's been busy and crazy as many of you know, and my energy for cooking has been reduced. Today we had a potluck and bonfire to go to at a friend's farm. Yvonne didn't last long enough to go out by the fire, but we had a good couple of hour visit, and they tore up a boston butt I took.
This smoke ran overnight on the SNS Kamado, starting around 10pm Friday night, ending around 1pm today. Held in cambro until 4pm, pulled the pork, and headed down to the farm...
All manual vent control this time, and I only adjusted the vents twice I think. Butt was frozen (25F) and I couldn't fully push the meat probe in until this morning.
Nice meteorite for a kamado cook! Used Meat Church's Holy Gospel rub...
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klflowers truth is, I have gotten lazy the past year or so, and been buying more commercial rubs, or using the ones folks gift me. I think I have a mason jar of MMD mixed up, but it was easier to just reach for the big shaker of Holy Gospel. On the free side though, I think my favorite rub at the moment is the Rendezvous recipe, with ribs.
Yvonne can't handle spicy at the moment, so we ate pulled pork all weekend (I kept some back from the potluck), even though I was craving chicken wings...
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Okay, tomorrow I'm cooking with fire, outside, I promise. I am still going through Freezer Purge 2024 and I did a lot of cooking today. Poached a lot of chicken breast and made Buffalo chicken dip and chicken salad.
Since I had a bunch of chicken broth leftover from the poached chicken, I decided to make lentil ham soup, using some ham from last year.
Ingredients:- Chicken broth, homemade
- Water
- Ham and bacon
- Carrots
- Celery
- Yellow Onion and Shallot
- Garlic
- Green lentils
- Red wine vinegar
- Ground mustard
- Ground black pepper
- Bay leaves
- Fish sauce
Added everything to the pressure cooker
A little olive oil to reduce foaming...
15 minutes, low pressure, natural release. Sampling dish:
A+. The last time I made it it was okay, not great. I made some adjustments to this from when I made it in January. This soup is soooo good. I'll codify it in a recipe.Yum, this is good eating.Comment
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Smoked a chicken on the SnS Kettle, made some French style green beans, and gnocchi in browned butter … had it with a nice Oregon Pinot Noir.
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If you like blackened tuna or salmon and asian flavors, you've got to give this a try. Rather that coating my fish with my typical cajun rub, I used some shichimi togarashi, which is a Japanese spicy pepper blend.
I salted my ahi tuna filet (my togarashi, found at HEB, is surprisingly salt-free) and then generously applied the rub. Into a small skillet with avocado oil that was quite hot (~400 F) for 2.5 minutes a side.
Next I tossed in some par-cooked (i.e. quickly steamed) broccoli to soak up that now-infused avocado oil, and I let it get a little char....
...then added my go-to quick stir-fry sauce (1/4 cup chicken stock, 1 tbl soy sauce, 1 tbl oyster sauce, 1 tsp sesame oil, and 1 tbl cornstarch) and got that all mixed together and thickened....
Sliced the tuna after it has rested a moment. Crust was perfect.
And all plated up!
This was incredibly delicious. Togarashi works wonderfully as a blackening rub. The spice in togarashi mimics the heat of cayenne delightfully, but tasting asian rather than cajun. Definitely will be making this one again real soon!Comment
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