Shur fine spaghetti-os and ritz crackers. This is pretty gourmet right?
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Shur fine spaghetti-os and ritz crackers. This is pretty gourmet right?
Those are some beautiful pieces of meat! Do want!
Homemade pizzas over yonder
http://i131.photobucket.com/albums/p...pscka8s4fc.jpg
http://i131.photobucket.com/albums/p...pszv80avul.jpg
Now that's a pan pizza^
Head over to Western Daughters in Highlands. Place is expensive, but awesome. I also picked up some chicken pate and hummus. So good.
Will have to check that place out. We eat steak so infrequently that spending a bit (a lot?) extra on good ones isn't such a big deal.
Set up the Zoji last night with a full load of Anson Mills coarse stone ground white grits for breakfast this morning. Sure beats the hell out of Quaker instant out of the cardboard tube.
I cook the meat, she cooks the noodles n veggies.
Last night I warmed some smoked duck breast in the cast iron skillet, poured off the fat, set the duck aside.
While some faro cooked, I seared some scallops in the duck fat remnants and served those since the faro takes a while to cook. Had a dry 2013 Poully-Fuisse with that .
While we ate the scallops, the duck pan continued its use in order to cook some minced shallots and garlic.
Once they had turned translucent, I dumped the faro into the skillet, thin sliced the duck breast and mixed that into the faro, shallots and garlic in the skillet. Added chopped basil.
Ate that with a 2001 Confuron Cotetidot Chambolle Musigny which rocked some deep beet and licorice flavor.
Finished dinner with a 97 de Fargues and Fourme d'Ambert.
Jesus I thought I lived pretty well until this thread. You guys kill it.
We're big fans of lamb here, maybe they're from you? I've gotten really fixated on grilling lamb and the occasional family beef on a charcoal grill. Even in the rain.
Perhaps if it's been in your freezer for a while but everything we do now goes thru a local co-op.
I also grill almost constantly. Not only does the wife love it but I also hang with the baby in the stroller scoring double points!!
Mmmm. Care to share the technique for the cast iron pie?Quote:
Originally Posted by Cruiser
Nice use of duck fat! Where'd you get the faro? Does your local mega-mart stock it or are you ordering it off the innertubez?Quote:
Originally Posted by Buster Highmen
What was the occasion? That's some pretty fancy food and wine for an average Saturday night, huh?
I've been working on this for a while now and I think I've got it pretty close. I start by rolling out my dough (hibernation ale honey whole wheat) a bit thicker than I do for regular pizzas. Maybe 1/4"? Then I add about a tablespoon of olive oil to the skillet making sure to only oil the bottom and not the sides. I like to press the dough onto my peel that I lightly sprinkled with cornmeal before I press it into the skillet. I try to press it into the skillet so that it kind of sticks to the sides of the pan a bit. Then I turn on the stove burner and heat the skillet while I add toppings in typical backwards Chicago style deep dish fashion. As soon as I start to hear the crust sizzling (maybe 3ish minutes) I toss the pie onto the stone in a 525* oven. It cooks about 9 minutes and then comes out and gets removed from the pan to a cooling rack straight away.Quote:
Originally Posted by stapes
Thank you! I make pizzas at home quite a bit and have always wanted to give it a go in the cast iron. Might have to this weekend. Looks delicious!
The big fall burn happened at the in-laws farm Saturday while I split wood at home.
By Sunday morning there was a huDge pile of embers, so my industrious partner grabbed some onions, garlic, salt, carrots and roasts from the family farm, stuck them in dutch ovens, doused them with some Trader Joes pinot noir and buried them in the ember pile for all day, checking on it to refill with wine and herbs.
Come 4 O'clock, after chasing an escaped young cow (who don't know well enough to get herded and require a lot more directional encouragement than the more mature models), one of the ovens was spirited back to Chez Highmen where it was consumed in moans of ecstasy with several hearty pours of 2009 Barthod Chambolle Musigny.
Finished with a salad of greens, apples, goat cheese, the last of the seasons tomatos and red peppers.
I slept surprisingly well.
Hawaiian curried red lentils. Tomato, basil, and garlic brown rice. Chickpea flour flat bread seasoned with garlic salt and asafetida. Roasted broccoli with a cashew "cheese" sauce flavored with garlic, turmeric, cayenne, and tomato powder.
There's this new fight franchise offering artisanal battles instead of the usual overproduced WWF crap where free range ethnic fights like Sumo and Roman Greco wrestling can be found. It's called Whole Feuds.Quote:
Originally Posted by Cruiser
Nope, that's what I make on the weekends lots of times. I do keep a rein on the good wines. Since we had kids, we stopped going out so much but I like good food so I learned how to make a lot of stuff and scoured around for odd birds like quail, pheasant, grouse. I'm getting better at sauces.Quote:
What was the occasion? That's some pretty fancy food and wine for an average Saturday night, huh?
I never really thought much of that wine stuff until I had an epiphany circa 1992 one night over a bottle of 1986 Bonnes Mares. So I bought the stuff over the years until the last two where now the shit's just too expensive, so I mete out the older stuff at a couple of the older ones a month.
We had a huge crop of poblanos and my wife has been making and freezing chili rellenos. Today I ate at least 8 prolly more like 10-12.
Padron peppers sauteed in coconut butter with a little salt and pepper.
Coconut rice with raisins.
Delicata squash, black beans, onions, red peppers, peas with curry, ginger, and dash cinnamon.
Szechuan chicken. On the 40 year old wok my mother gave me. Stir fry a couple of diced chicken breasts with a few cloves of minced garlic and some minced fresh ginger (actually keeps forever in freezer) on ultra high heat in a little peanut oil. Remove. Stir fry bamboo shoots and a bunch of green onions cut into 1 1/2 in pieces, with a tablespoon of sriracha, for 1 minute. Add the chicken back and fry another 30 seconds. Stir in sauce--1/2 cup ketchup (yeah ketchup, wanna back something out of it?), 1 tbs sugar, 1 tbs soy sauce, some sesame oil, 1 1/2 tbs sherry. Done.
Recipe came from a restaurant, which explains the ketchup. I had a great pork feijoada and I couldn't figure out how they got the black beans cooked so perfectly. Wrote the restaurant--canned beans. Fancy cookbooks can't use ingredients like that but restaurants do.
Somebody recommend me a new wok/stir-fry pan. Medium size. For use on a gas stove.
Dayum...why didn't I think of adding bacon to meatloaf...Quote:
Originally Posted by Bunion
I made a nice beef stew in the Dutch oven this morning. Onions celery carrots. Black pepper, smoked paprika, molasses, tomato paste. Let it cook down or a while. Garlic. Water and beef bullion.
Browned the stew beef on the cast iron, made a roux to scrape up beefy goodness and thicken, added red wine vinegar and brandy to the roux. Added that mess to the Dutch oven along with potatoes.
Final verdict: spice level and brandy flavor are money. It would be better if it were thicker. It'll be better tomorrow.
Chicken and Rice soup in bread bowls tonight.
If you want to make pizza in a cast iron pan, you need to try this one. Seriously, it's off-the-charts amazing. It's basically a reworking of the old school Pizza Hut style pan pizza - light almost fluffy crust that's been basically deep fried in oil on the bottom so it's crunchy and delicious. Totally unlike the normal pizza you probably make, but totally addictive. It's also really easy since you just pour the dough into the pan with some oil and it stretches itself.Quote:
Originally Posted by stapes
http://slice.seriouseats.com/archive...pan-pizza.html
Big ass grass-fed rib steak, garlic and butter kale and smashed potatoes. Filet for the wife cause she's not a fan of most steak. Just means more for me, so I have no complaints.
is shadnasty's jazz club in a very far away time zone or is this what you make for breakfast?Quote:
Originally Posted by bagtagley
Heh. That's what we're having for dinner tonight.Quote:
Originally Posted by baby bear
I do love a steak for breakfast, though.
Ever tried grilling boneless short rib? Costco carries it around here in 1" thick strips (each around 8" long). It's amazing grilled, super beefy but also nicely marbled and tender, and it's something like $9/lb. My new favorite grilling steak.
I grill flanken-style short ribs Korean BBQ style sometimes. Quick marinade in soy/garlic/ginger/scallion/sriracha/hot mustard, then grill hot and fast. Tasty as fuck.Quote:
Originally Posted by Pegleg
I do that too, but this is different because it's cut thicker so you can grill it like a steak (charred outside, med/rare inside) instead of relying on a marinade for the flavor. But yeah, Korean flanken short ribs are the bomb too. Try using a pear in the marinade (Asian pear preferably, but regular pears work too as long as they're soft - I just use a stick blender to mash them to pulp) - it's how the traditional Korean recipes get the sweetness in there.Quote:
Originally Posted by Dantheman
For some reason I never considered cooking regular short ribs like steak, probably since I normally braise them and there aren't many cuts that work well both braised or grilled. I guess I assumed they would be tough if not crosscut like the flankens, and was too dense to think of treating it like flank steak. Going to try that soon for sure.
I like your pre-planning skillz :)Quote:
Originally Posted by bagtagley
I'm going out to eat because, like usual, I don't plan food ahead of time and end up starving with nothing appetizing in the cupboards
Whipped up some Buffalo chicken wraps.
Marinated 2 boneless chicken breasts in a super secret Buffalo wings sauce(Frank's, butter and a little white vinegar).
Diced some carrots, celery and blue cheese.
Sautéed the chicken and assembled everything on large soft flour tortillas.
Served w/ Left Hand's Oktoberfest Marzen Lager.
That looks stunning!^ Panko?
God I love breakfast.
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Yup, panko with some smoked paprika mixed in to help set the color. Got my recipe dialed for that breading. Soak the chix in half beaten eggs and half buttermilk with some salt and cholula mixed in. Then straight into the panko before frying in corn oil in the good old antique cast iron chicken fryer.
Runny egg yolk FTW though!
Got some lamb shanks in the crock.
Beef enchiladas!
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Woks are just carbon steel bowls with a handle, so anything at the restuarant supply store will do as long as it is plain carbon steel. Stay away from nonstick, enameled, cast iron, or anything fancy... just a waste of money. You should find one that will last your lifetime for under $30. Treat and season it like cast iron.Quote:
Originally Posted by riser3
Bought mine at the local Asian restaurant supply store (China Chef Restaurant Supply on Federal at Alameda) for like $20. Carbon steel is mighty easy to work with. The only trick is that there are no residential stoves available in the US (that I know of at least) that are capable of putting out enough btu's to really make a wok sing. My fancy bluestar cooktop "only" puts out 22k btu's on the big burners which, even with the wok ring in place, just isn't enough heat to really get that restaurant quality wok'ing experience.