Posted this in the wrong place earlier.
Smoked and reverse seared a pork loin, my grilled potatoes and carrots.
Smoked and reverse seared a pork loin, my grilled potatoes and carrots.
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Grilled local halibut over eggplant, tomato, and basil orzo.
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In what has become a traditional my brother-in-laws, nephew, and I were treated to a 24oz porterhouse and 5 oz lobster tail each from Omaha Steaks for 3 out of 4 birthdays (and a belated Father’s Day for other). Expensive? I’m sure but it was a gift so didn’t care. The girls liked buying this as it’s a memory maker. Yours truly got to cook them and nailed it on a perfect medium rare.
Last edited by xrodbob; July 15, 2024, 08:22 PM.Comment
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Another Rick Bayless recipe: Albodingas, or Chipotle Meatballs: https://www.rickbayless.com/recipe/chipotle-meatballs/ This is a Spanish-Mexican dish that is very similar to the chipotle burgers I did last week.
It comes together really fast. In a bowl combine ground beef, garlic, mint leaves (if you have them, which I didn't), an egg, and breadcrumbs or rice (I used breadcrumbs; I've never had luck using rice in meatballs). Form into twelve meatballs.
Brown meatballs in your fat of choice in a large skillet.
In a blender, combine a can of fire-roasted diced tomatoes (Muir Glen is my favorite), chiptole chiles, garlic, and Mexican oregano. Pour over meatballs, reduce heat, and cook until meatballs are done. (~155 F)
Remove meatballs and add in 1/3 cup of wine or beef stock and simmer for about two minutes. Season to taste with salt.
Serve over pasta.
This was quite good....lovely chipotle flavor and a nice departure from traditional Italian-style meatballs. I want to try it again with the mint leaves....they'd add an interesting brightness to the earthiness of the chipotles.Comment
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Riffs on shpa-getti (the way my dad said it) trend…I smoked all the tomatoes from csa with onions and garlic. Finished with basil.
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I've fallen a bit behind. Back on Saturday, I smoked a bone-in turkey breast. Got the best skin I've ever achieved on one, even if the smoke color isn't particularly dark.
Served with some corn and sad, gloppy potatoes from a box. Topped with Lisa's brandied cranberries, of course.
No pictures, but we've also had sandwiches from this.
Yesterday, I took most of what was left and made some red pozole. I followed the recipe in the Rancho Gordo pozole book for red pozole with chicken and subbed in the turkey (thanks again for the book, @Sid P). This was good stuff.
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I’ve been craving mascarpone for awhile now, yesterday I finally took the time to make it so it would be ready for todays lunch.
Naturally leavened long pan flatbread pizza base, topped with a mixture I made of ricotta, fresh mascarpone, oregeno, and honey. Topped with prosciutto, and a pistachio basil pesto with basil from our garden, and a dollop of fresh mascarpone.
Last edited by Richard Chrz; July 16, 2024, 12:51 PM.Comment
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I have mentioned before that I had a very limited exposure to different foods as a kid. Had my first pizza as a teenager and my first Mexican and first Chinese as an adult. Mexican came after an afternoon of drinking with some Navy buddies, and my first Chinese was while living in NY and on a date with the woman I have now been married to for over 48 years.
I didn't know what anything was and settled on Schezwan shredded beef. It was great, but I haven't found a restaurant in our area that serves a decent version. I have been looking on the interwebs off and on for a number of years without success until a while back when I found one that looked similar to the one I loved. Tonight I made it, and it was very good. Even though my wife is not a fan of the dish, she said this was better than any she has had in a restaurant. I will get to make it again, but not as often as I'd like.
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I really enjoy Schezwan food....but wow....I have to leave those peppercorns out. I have tried and tried, but I do not like them!
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Michael_in_TX and hoovarmin - I can't use the peppercorns because SWMBO won't eat it if I use them...
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Smoked Whole Picanha!
Scored the fat cap to allow for more surface area seasoning and to help with rendering. Seasoned then allowed to come to room temperature for about 45 min while the grill was lit. Stabilized for a low, reverse sear setup between 250°-275°F. Placed indirect until reaching 115°F IT. Ramped up the coals and seared all sides, pulling at 127°F IT. Let rest for about 10 minutes with Chimichurri butter then sliced thin. Crazy Delicious!Attached FilesComment
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Oh that’s great WayneT and thank you. Picanha is just SO good. I got mine from my local specialty butcher, The Butcher’s Market, here in Raleigh, NC. Enjoy that Picanha from Porter Road. I’m sure it’s going to be delicious!
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Picked up some super fatty ground pork at the grocery store without any clue what I was gonna make. We love Korean rice cakes and always have a few packages in the fridge so settled on Thai red curry pork and rice cakes. Almost everything is a fridge/pantry staple so easy to put together. Fantastic and less than 30 min from beginning of prep to eating
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Still in my learning curve with the new Gozney pizza oven. This thing gets very, very hot. Even on 1/2 open gas dial, it easily gets above 850* in 15 minutes. I burned a couple of pies on Monday - one edible amount out of two pies. So, today I had a leftover dough ball from Monday and decided this time I would reduce the dial to Low about 5-10 minutes before putting the pie in. That really helped me manage the turning to keep it from burning. Very happy with the result! Red sauce, some sliced tomatoes, pepperoni and then moz with a drizzle of EVOO on top. Maybe a little underdone, but a good lunch for me!
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Both shrimp and vegetables marinated briefly in McCormick's Baja Citrus. No vinegar used in the vegetable marinade, but per the directions for the shrimp. These were really good - the shells being on the shrimp protected them and kept them super tender. I was inspired by the $5.98 per lb. price at Winco.Comment
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