Poached eggs on brioche with sautéed mushrooms and bacon
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Great cooks all around! Folks are just killing it!!!Comment
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My tribute meal to my wife on Mother’s Day Eve.
Sur la table.
Two choice ribeyes.
Potato gratins. I was hoping those strips of potato peel on top would be crispy. Not so.
Candied pecan and cranberry salad with fried goat cheese medallion. Raspberry vinaigrette dressed.
Personal pan focaccia.
SVQ cook on the steaks. SV for 1:15 hours at 122F the day before, smoked on the SNS using hickory wood and my ‘4 zone light it and leave it’ method. One steak was forward seared the other reverse seared, both in a CI skillet at 650+F. Final IT was 125F before resting.
Left to right, forward-seared slices, reverse-seared slices, potato gratins and focaccia. We paired/cross-tasted this meal with a Barolo and a St. Emilion Bordeaux. I was so disappointed with that Barolo. ☹️
Since this is the first time I’ve ever taken Mari Jo out for Mother’s Day brunch, I wanted to make sure she knew where the best food was. It’s hard to compete with Mozelle’s though, one of our favorite restaurants in Winston-Salem. If you’re ever in the area…
Finis.
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Epilogue
At Mozelle’s today, Mari Jo had the Tomato Bisque, grilled pimento cheese sandwich and southern fried chicken. I had the huevos rancheros with chorizo. Mozell’s was named one of the top 50 southern kitchens in the southeast US in 2018 by Open Table. They were also a James Beard nominee more recently.
Last pic is my compliment to the chef.Last edited by WayneT; May 12, 2024, 05:06 PM.Comment
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Baltimore Pit Beef is a form of regional BBQ of which I have been really curious. It is also incredibly simple, so I gave it a go last night after watching quite a few videos about it over the past week.
It is traditionally made with bottom round, which is obviously a very lean and tough cut of meat. Bottom round is preferred over the other 'rounds' as it has a far cap on it that serves a purpose during the cook.
The only seasoning is salt, so I dry-brined my cut of bottom round for two days.
To cook this, you want a really hot fire. All the videos I saw used lump charcoal, so I used that. Just stand at the grill and let it go for 45 seconds-to-a-minute per side and keep going until you get the char you want. (Aside: this is not a dish you want to do in mid-August in Houston lol.)
Here is where the fat cap comes in. You want that to render and drip down onto the coals, causing flare ups which increase the char. Be careful here, as there is always a fine line between charred and burnt. When the fat cap is getting a bit too singed, you cut it off and then re-char the newly exposed meat. I thought this was an interesting and somewhat peculiar technique. Here you see the removed cap on the left and getting the fresh side some heat.
Once you're satisfied with the char, move the meat over to the indirect side and let it go until it hits 115 F or so. I pulled mine at 118 F internal. You want this to be medium rare, if not a bit rarer.
Let the meat rest for about 10-15 minutes, else you'll have juice all over yourself and your meat slicer.
A word about the meat slicer....I really do think you need one for this. I've done roast beef before and they've never turned out overly well as it is so hard to get thin slices. The meat slicer makes this a breeze. You know you want one. Now you have a reason to get one lol.
Look at this color....
Slicing away! And you do want thin, almost shaved beef. One video I watched described it as aiming for "one-sided slices."
Embarrassingly, I totally forgot to get some good buns for this, so had to make do with sandwhich bread. I made a quick horseradish sauce, then added the meat, then some thinly sliced onions (also done with the meat slicer).
This was surprisingly good! My wife said it was the best roast beef she has ever had in her life and could not believe that the only seasoning was just salt. I agree and was also shocked at how juicy it was. I was not expecting that. I'm glad I pulled it before 120 F.
And the thinness of the slices is paramount. I did some thicker slices just to compare and it does not take much width for the meat to become unpleasantly tough.
The only negative was I think I went a bit too hard on the char in some places. Some of the meat had a slight burnt taste to it, but it was not overly-detracting.
I think I will make this again sometimes. Plus, using a meat slicer is fun! (Cleaning it, a little less fun, but worth it.)
(Postscript: Many of you know I am a huge Steven Raichlen fan. He did a Baltimore Pit Beef video a decade ago, but it is distinctly not traditional. He uses prime rib, cooked on a rotisserie, and forgoes any real char. It is odd as he is from Baltimore.)Comment
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My wife loves sushi, or sushi rolls and she has recently sent me a few instagram sushi recipes so I thought today would be a nice day to try my hand at sushi once again - it’s been 15 years since I last made sushi rolls. I didn’t get the greatest result on these, mainly because I didn’t do the proper steps for sushi style rice. I skipped all the washing of the rice and such and that is why the rice wouldn’t stay together I’m guessing.
But these first rolls are made in a 1 cup measuring cup, worked pretty well minus the dang avocado sticking to the top. But as I made the six, I got a little better each time. The three rolls on top are shrimp and lower three are Yellowfin Tuna - both made with cucumber, avocado, jalapeno and spicy mayo.
For the remainder of the rice and tuna, I just went with a “spicy tuna” roll.
Most importantly, my wife loved it. Made her day getting to eat some sushi on Mother’s Day
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Well, the plan was smash burgers. I thawed two burger balls and realized my camp grill was to small for two burgers 😳. So the plan changed to a jumbo smash burger. But then I had no buns…..so the plan was revised to jumbo smash Patti Melt!
Well the original plan was Trigger fish but it did now thaw in the fridge……🙄 fish tomorrow!Attached FilesComment
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Bluetail66213 When we downsized to a 19’11” RV, I sold all my bigger grills and bought this tiny one 😁 I do occasionally bring my SNS Travel kettle! Trailer was packed full for this trip. -
texastweeter Office Depot sells them.
(permanent markers that is…. 😂)
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Although this is a very brown looking plate, it was delicious. Steamed pacific snapper with shiitake mushrooms and butter shoyu. A Sam Choy recipe.
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Picked up a 4 pack of prime ribeyes from Costco on Tuesday. Dry brined them with salt yesterday morning. My wife invited her parents to join us so we picked up a few strip steaks. Did on the SNS kettle with one chunk of what I think was hickory wood. I thought we would’ve been fine with the 4 but hot damn was it delicious. We barely had any leftovers.
happy Mother’s Day!Attached FilesComment
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Honestly, I’m not trying to show off or anything but, I present you with….
RECIPE UPON REQUEST
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Made some green chile cheeseburgers tonight on the SnS. 81/19 ground chuck in three 1/3lb/150g patties. Salt, pepper, and garlic powder, slice of cheese, some red onion, and the star of the show, my lovely bride's from-scratch burger buns. I must say they were pretty amazing.
I posted not long ago about trying Zia brand jarred Hatch green chile, and we'd tried their Medium variety, which had little to no discernible heat. But they do have a Hot version, and we used that, and it was absolutely legit. Very nice zip and great flavor. Definitely impressed, I hope our store continues to carry it...
Plated with some McCain's craft beer battered fries. Nice and simple
I like big buns and I cannot lie.
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Bit of a dissapointing day yesterday. I hadn't cooked barbecue ribs in probably over a year, but I picked up a rack of SLC spares at Grocery Outlet and that seemed like a good excuse to fire up the PBJr.
Rubbed with nMeat Church Holy Gospel
Unfortunately Junior decided to be a little summbish and shot up over 350 after an hour running at 275. Why? no clue at all.
Meanwhile I cleaned the ash out of the fire pit and found this:
Which sucks, because it's only a little over three years old. But a little Redneck Engineerin' and there, ah fixt it
And the ribs finished an hour earlier than I expected, and managed to be overcooked, under rendered in spots, and extremely meh. Ended up fall off the bone and just kinda flavorless. That was my first time using Holy Gospel, which reminds me of Hank's KC Royal but just... missing something. Made pretty bar, though
They were... fine? Just didn't really do it for me.
I dunno, I'm starting to think I'm a bit bored with barbecue at the moment.Comment
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Crappy weather for the first half of the day here so planned an indoor cook and wife requested chicken francese and homemade Caesar salad and it’s her day, so who am I to argue. Added some spaghetti alio e olio and sauteed asparagus cause why not.
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My mom loves brisket, so guess what she got for Mother’s Day? This one was a prime brisket from Wild Fork. Weighed in at 12 lbs. guesstimating it was 10.5 trimmed. Mustard binder, rubbed/dry brined with John Henry’s Texas Brisket Rub. Spritzed with dill pickle juice along the way. Smoked on my barrel smoker using B&B briquettes and post oak. 250ish until it hit the stall at 167F and then wrapped in butcher paper and finished at 275ish until an internal temp of 205 was reached. Rested for a couple of hours in a cooler double wrapped in heavy duty foil and then sliced and stored in the fridge (I smoked it yesterday). Reheated for lunch today and served with baked beans, a broccoli and garbanzo bean salad with a lemon tahini dressing, rolls, and chocolate cake for dessert. One of the best briskets I have ever eaten, let alone cooked. Excellent flavor and melt in your mouth tender. Rave reviews from the family!
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I'm not one for viral videos, but the so-called Marry Me Chicken has been in the back of my mind since it went viral on Tiktok about a year ago.
It is basically pan-fried chicken breasts in a onion, garlic, and sun-dried tomato cream sauce. There are countless variations on the internet, but I followed Island Vibe Cooking's version: https://www.youtube.com/watch?v=Z7HDbjXllag (Aside: she has an excellent channel; I've been making her dishes since 2018.)
You first get some chicken breasts and pound them thin with a mallet (and if you get the Texas-sized ones like we get down here, you'll want to cut them in half first). Season with olive oil and seasoning. I did Meat Church Holy Voodoo with some parsley, chile powder, and lemon pepper. Then lightly coat each breast with flour.
Using the oil from the sun-dried tomatoes, fry each breast until they hit ~155 F, about 3-4 minutes a side. Remove. (As I said, Texas-sized chickens down here. That is a 10" pan and each of those is a half of chicken breast!)
Next, melt some butter and sauté some diced onions, along with garlic, and the sun-dried tomatoes.
Add in one full cup of heavy cream (health food, this is not), 1/2 cup of chicken stock, 1/2 cup grated parmesan cheese, some Italian seasoning and crushed red pepper. Also add one tablespoon of Better Than Bouillon chicken paste to take it to the next level. (If you've ever used that stuff, you know it is magic.)
Mix well to combine and return the chicken to the pan. Top everything with julienned fresh basil. Let it simmer for 3-5 minutes to let the sauce thicken and the chicken to reheat.
I served it over garden rotini.
Was it good? Absolutely; I mean....it's in a cream sauce lol.
But it does really have a good depth of flavor. You've got the mild acidity of the tomatoes balanced by the cream, the Better Than Bouillon gives it an almost chicken umami flavor, and the basil just tops it all off. And I am typically not a chicken breast person as you have to watch their internal temp or they will dry out in an instant, but these turned out moist and juicy and the light coating of flour gives it just a little extra something.
(I did a little research and the dish, include the name Marry Me Chicken, is actually relatively old. It was created by the Hearst Media website Delish by former Executive Editor Lindsay Funston in 2016. Tiktokers ran across it in 2023 and it went viral.)
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My friend gave me the recipe and keeps bugging me to make it. I keep thinking about making it, but by the time I go through the effort of breading and frying the chicken, I'd rather make chicken piccata. I'm not a huge fan of sundried tomatoes--this is the real hitch to my enthusiasm about making this dish. Yours looks pretty tasty though. Might be better without those red things. JK.
K.Last edited by fzxdoc; May 13, 2024, 02:04 PM. -
fzxdoc I actually agree with you. I'm not a big fan of them either. I used only about 3 oz for this dish. They do seem to melt away in the sauce, which is nice.
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