That looks so damned good!Quote:
Originally Posted by Pegleg
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That looks so damned good!Quote:
Originally Posted by Pegleg
Solid work Pegleg.
I did some prime strips last night from Costco. Damn things were only 14.99/lb and tasty as fuck.
Western Daughters placed 4th on the Bon Apetit top 10 butchers in the US (http://www.bonappetit.com/restaurant...-butcher-shops).
Leg of lamb w/ a harissa/rosemary paste. Roasted fingerling potatoes and a tomato and cucumber salad w/ crumbled Humboldt Fog. A Petite Sirah w/ dinner and some Buffalo Trace and Alien OG w/ bourbon infused truffles for dessert.
A really nice stormy Sunday in April.
BTW the skiing at Wolf Creek didn't suck this weekend.
Quote:
Originally Posted by Pegleg
FKNA. Wish I knew how to cook Japanese dishes better...Quote:
Originally Posted by Cruiser
Seriously. Can we get a plan of attack on that.
It's actually super quick and simple, if you have a few Japanese staples in the cabinet (nothing too fancy, all available at a standard Asian market).Quote:
Originally Posted by Unkajunebug
For the salmon, make a basic teriyaki sauce - 2 parts sake to 1 part mirin (Japanese sweetened cooking wine) and 1 part soy sauce. Grill, pan sear or broil the salmon for 10-15 minutes on high heat until browned on the outside but med/rare inside, and during the last few minutes of cooking brush the sauce on it several times until it gets that nice lacquered look. (Pro tip: start with frozen salmon pieces and broil them without defrosting. It gives the outside time to get nice and caramelized without overcooking in the middle. Plus, no defrosting required, which is a nice bonus.)
For the soup, either make dashi (Japanese fish stock, which just takes 15 minutes and involves soaking kombu (seaweed) in hot water for a few minutes and then stirring in some bonito (smoked dried tuna flakes) and straining) or if you're lazy and it's a weeknight, heat hot water and add Hondashi (powdered dashi stock). Stir in soy sauce and mirin to taste, and add salt if necessary. Cut up some green leafy vegetables (I used kale, but bok choy, spinach, chard, wakame, etc. would work) and simmer them in the stock for a few minutes.
Finally, heat another pot of water and heat up some frozen udon noodles (the thick chewy ones). They take 5 minutes to defrost and heat up, and my local Kroger now carries them. You could probably just put them frozen into the stock instead too and save a step.
When ready to serve, put a serving of hot udon noodles in each bowl and ladle broth/green veggies over it. Put a piece of salmon on top. Sprinkle the whole thing with sliced scallions and togarashi (spicy Japanese seasoning mix - awesome stuff, it's good on pretty much anything).
Throw a poached or soft boiled egg and some togarashi on that for bonus points.
I picked up a rotisserie kit for my grill on Craigslist for $30. If you don't have one yet, buy one now! Brined a chicken overnight, then rubbed it and threw it on with some smoke from wood chips. Best chicken I have made by far... I will be doing this a lot more. Exited to try the rotisserie with a lamb leg, rib roast, pork lion, etc...
Green pig stew with a tropical twist: roasted pig, tomatillos, peppers, onion, garlic, mango and pineapple all rendered in a cast iron Dutch oven over coals. I added some poultry stock and herbs to the roasted veggies and hit the mix with an immersion blender. Added pig and rendered...
Not cookin!
Onefold in Denver. Bacon Fried Rice!
Attachment 181002
Fixing to fry garden fresh asparagus in bacon grease.
Feeling a duh moment for never thinking of bacon fried rice.
No kidding. Why isn't that on every cheap Chinese restaurant menu in the country? Do the Chinese have something against bacon? I know they dig on some swine.Quote:
Originally Posted by capulin overdrive
Kofta curry tonight at the Cruiser house. It is so delicious that I don't have the words...
some of the best bacon I've ever had was eaten in Vietnam.
spaghetti squash, panko crusted chicken, spicy red sauce, and parm is on the menu tonight
Some recipe pointers? I made it from one of your older posts, maybe in a now-defunct thread, and while it *was* awesome, it wasn't mind-blowingly take-your-speech-away awesome. I tried to reverse-engineer from Mind of a Chef and some random internet recipes, but must have been doing it wrongQuote:
Originally Posted by Cruiser
Cured pork is usually in fried rice, just not in bacon form. I usually use lap cheong sausage, and that stuff renders out a shit-ton of fat to cook the rice in if you cook it on low for a while. Bacon's a good idea to try sometime, though.
I googled around to find a printed version of Madhur Jaffrey's recipe from the mind of a chef and found something that provided a nice template. Since then I've made the dish at least a dozen times so that I own the recipe now and can make it from memory. One of the keys, in my view at least, is having very high quality fresh spices. I have a savory spice shop about 5 minutes from my house so I always have fresh spices in the pantry. Beyond that, tweaking the seasoning to fit our tastes has been beneficial. I seed the peppers so that the finished sauce is low in heat for the young'ns. I also add a good bit of extra cinnamon and cumin cuz I really dig it. And I think I add more yogurt (0% fage since we always have it in the fridge) than the original recipe did. Next time I make it I'll have to do a mini-tr to see if I can come up with some more pointers. Either way, it has become a family favorite and one that all 6 of us will actually eat which is quite a valuable commodity in my house.
Not exactly beautiful in the pot but purty tasty.
http://i131.photobucket.com/albums/p...ps6ihgmfsh.jpg
Buttermilk drop biscuits this morning. <10m prep time and <15m cook time means I can turn these out in under half an hour on a school day.
http://i131.photobucket.com/albums/p...psd19jevkr.jpg
Dude....Quote:
Originally Posted by Cruiser
Srsly... 0% yogurt isn't yogurt, it's flavored and colored gelatin. Go with the full fat stuff, it's so much better. And hey, it turns out it's good for you now too!Quote:
Originally Posted by Dantheman
Also related to yogurt:
https://www.youtube.com/watch?v=M0eWawTdt_w
Cruiser aka Julia Child.
Attachment 181264
5.5 hours at 225-235. Dry, good bark. Pig candy. Check out the smoke ring
Skirt steak, grilled potatoes
God damned fantastic Costco rack of lamb served over naan slices and drizzled in curry sauce
http://i131.photobucket.com/albums/p...pstxbo978i.jpg
Wow, Yur hired!
Attachment 182120
Pot roast. Cow from a friend.