Decided to make some Sunday gravy.
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Today i got my griddle out and my wok..and made some BLT S..i got this idea from SAM THE COOKING GUY..
MAYO .Dukes..with Cajun season
ice burg lettuce
fried red tomatoes..in a spice flour/egg and cream wash/and corn meal with black pepper and kosher salt
thick cut wright bacon with maple syrup/Coleman mustard and Slap Ya Mama cajun spice
this on a hamburger bun all i had handy toasted with ghee butterAttached FilesComment
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Sundays we typically cook something that results in copious amounts of leftovers. So this week we did lasagna. Simmered the sauce for several hours this morning with a 50/50 Italian sausage and ground beef mix.
This thing tipped the scales on my kitchen scale (11 lbs).Attached FilesComment
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Sunday Supper T-Bones 🥩Attached FilesComment
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Sunday Night Snowstorm Creation.
Boneless Chicken Thighs with Roasted Garlic Creamy Sauce, Porcini Mushroom, Three Cheese Broccoli Casserole, Roasted Eggplant Topped with Parmesan Reggiano and a dab of Pomodoro Sauce. Oh Yeah!!
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So the wife brought home a brisket from the local store. Looked OK, 16 lbs. but no indication of grade. So 4 am this morning, 28 deg. and 6" of fresh heavy snow on the ground I shovel a path to the smoker and by 4:45 we're rollin' smoke and brisket in. 245 to 250 the whole time. I pulled it from the smoker around 2 pm and found that the flat was already 198 in a few places. This should have been a clue. Almost 16 lbs. of meat done in 9 hrs.? Did a probe test and found the flat to still be a little tough. In a pan with a little broth, wrapped and in the oven at 275 for 35 minutes. What the hell right? Pulled the foil back, did a probe test and the texture was tolerable but not soft. I just wrapped it in a towel and let it rest for a while. Not my best work. A little dry and not much beef flavor. Sometimes inexpensive isn't always the best bet
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Roto-lamb.
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I'm going to give a shout out to my wife. This is the 6# chuck roast I mentioned in a previous post She used it. Did in slow cooker with potato carrot and onion. I'm sure other seasoning but I have no idea. Took the juices and she made the gravy. In cooker about 6 hours. She asked me to check IT. At 225 suggested done. Well the beef is like butter. And taste was comforting.
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Last edited by RichieB; January 31, 2021, 08:03 PM.Comment
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Decided to do a hot and kind of fast cook on the SNS Kamado tonight. Just winging it really, with a 4 pack of USDA Prime sirloins from Sam's Club, two were about 1 inch thick and two were about 2 inches thick.
First time breaking in the new SNS in the SNS Kamado, and just filled it about 2/3 full with lumb, and used 3 tumbleweeds, with the lid up and all vents wide open. I can see that I don't really need a chimney, as it was a blazing inferno in 15 minutes!
Used the elevated grate to get the meat a little above the fire, and very pleased with the results. I didn't get any plated pictures, or of the two thickest steaks (mine). Was too busy running between grill and kitchen...
Last edited by jfmorris; February 1, 2021, 08:12 AM.Comment
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SheilaAnn I know! It's sad they won't stay that shiny and new, but I'll do my best! I felt relieved to see blackened grates in some of the SNSGrills videos... I was worried I was doing something wrong when I couldn't get the grate shiny again on my kettle...
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Made some double doubles tonight....double patty, double cheese and double green chile!!! I turned the gasser to high, placed a few CI skillets to get them ripping hot and did smash burger style patties. Also sliced up some potatoes for steak fries with Heath Rile’s Garlic Jalapeno rub.
This isn’t the greatest plating...ran out of ketchup and I bumped the fries a bit trying to shake out what ketchup I could - I should’ve cleaned that plate and rounded the ketchup a bit before the photo!
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Farmed Atlantic salmon, brushed lightly with olive oil, then salt, pepper and dried dill. 2 minutes per side on the flat portion of the GrillGrates on my Weber propane grill. I have stopped oiling the grill, the fish has enough intrinsic oil, and never sticks.
I had skinned the salmon, and cook the skin separately. It pops and snaps with it's own oil. The grandkids love it. They call it 'fish skin chips.' Side of oven broccoli with sliced almonds, a little parmesan, in 425 oven.
Crisyp Salmon Skin, from off the GrillGrates
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ofelles I know, we should be eating wild caught King (Chinook.) However, with the Orcas starving, and the third world starting to get first world appetites for protein, I figure we need to adjust to sustainable food sources. Just like we can't all go shoot our meat in the woods, so must we also be judicious in wild fishing. I'll still buy wild King occasionally. A local small chain, Metropolitan Market, gets an Icelandic farmed salmon which rivals wild King. And they use good aquaculture.🤔
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Singapore Chow Mei Fun, a/k/a Singapore Mei Fun, a/k/a Singapore rice noodles. It typically has 3 different proteins. In this case shrimp, char siu pork and egg. The noodles are flavored with yellow curry powder. This is one of my favorite dishes to order at a certain type of Chinatown restaurant in NYC (either Manhattan or Queens.) This is my first time trying to make it at home. It came out really great. Served with homemade red chilli oil with sediment on the side And there's leftovers!
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Sous vide pork loin chops. Seared in the CI skillet on the weber side burner. Served with a porcini- marsala sauce and stuffed artichokes.
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jhoskins - I used the recipe in the America's Test Kitchen "Sous Vide for Everybody" cookbook. However, there are a number of very similar recipes that pop up if you search on Porcini-Marsala Pan Sauce. For example:
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One of our favorite artichoke recipes: Trim, cut in half, use sharp spoon to scrape out choke. Brush with lemon juice, place two garlic cloves in hollow where choke used to be, salt, pepper, more lemon juice, and olive oil (1-2 tsp of each.) I don't wrap in aluminum due to oxidation with the lemon juice, but instead line a baking sheet with parchment paper, cover top with aluminum with a decent seal, and bake at 425 for about one hour.
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