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Simple weeknight dinner:
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#451.3Editing a commentWhoops....meant to say Brussels ...thanks Bogy, it was a senior moment, his cook got me very excited !!!
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SWMBO wanted fish, and tuna steaks were half price at The Fresh Market. Got a full chimney of KBB fired up, some oil and blackened seasoning on the fish, and gave it a go directly over the chimney. Seared just how she likes it. The rub is really tasty too.
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I just could not bring myself to pull those burnt end chunks...what a nice snack!...been making open faced sandwiches on Hawaian rolls with a queso dipping sauce on top. Then my wife showed me a gift from a nephew....a bbq sauce based on bourbon, peppers, and apple cider vinegar.Attached FilesComment
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It was Sunny and mid 40's in the Black Hills today. Perfect conditions for Smoked Pork Loin on the Weber Kettle w/SNS. Dry-brined all morning. I used Dave's Garlic Herb Paste recipe with the addition of Oregano. A couple of Apple chunks for smoke. At 140 degrees internal I moved it over the direct heat for a couple minutes each side just to add some color. Really turned out GREAT!!
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Another dirty bird on the PBC. We never tried MD on chicken until getting the PBC and now we're nuts about it!
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Serious eats recipe. I used flank steak with an avocado spread, spicy sour cream, and boule bread. Side dish of carrots in caramel sauce.Comment
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Valentine's Day dinner. In the cast iron skillet i sautéed red onion and red bell pepper. Then 3 cloves of minced garlic along with some spicy Italian sausage cut into chunks. Then a mushroom combination of cremini, shiitake, baby bellas and capers. I added a somewhat spicy fennel broth along with tomato paste to give the sauce some viscosity. At the end I added some saffron. The linguine was cooked el dente and finished cooking in the skillet. This is one of my wife's all-time favorite dinners.
My wife's plate after dinner:
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Valentines Day (choice) prime rib with Mrs O’Leary’s cow rub.
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Reverse seared, dry aged porterhouse. Cooked in a 275 oven to 118 and then finished in a cast iron skillet with a nice chunk of butter
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Valentine’s Day dinner...tenderloin steak, lobster tail (both cooked Sous Vide at 131), mashed potatoes, and roasted sweet baby broccoli.
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Dinner for the wife (and me) on Valentines day. i had never made a prime rib (i always cut them into steaks. there are just the two of us so a whole prime rib is pretty big) before but finding a one deep in my freezer with a bit of freezer burn. waste not want not.
so i trimmed off all the freezer burn so i only saw red. it ended up weighting 2 pounds which worked out pretty well.
dry brined on tuesday night, oil and fresh cracked pepper on thursday morning. cooked in the oven (boo) at 265 for ~1 hour 40 min. took it out, seared it in a pan. made au jus with some onions, beef stock, soy sauce, and the lovely fond. never did that before either. it was a lot easier than i thought.
it came out great! the au jus was pretty much like what i am used to at restaurants but it was missing something (likely salt, garlic, maybe some Worcestershire sauce. who knows).
i was really glad i had all that BBQ experience to make this a really easy dinner
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Kalua Pork
Time to mop and wrap. Took the photo and then realized I had forgot the banana leaves, so I had to redo this part with leaves.
Now waiting for the cool down before pulling.
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