Have used this recipe the past few times and either done mushroom/parm risotto or Sean Brock's garlic goat cheese mashed potatoes. One of my favorite things to cook in the fall/winter.
So I posted the following on the team board but thought it might belong here too: Guys, I am here to report that the reverse sear works fucking miraculously with pork chops. Got some bone in chops from Kroger. About 1 1/4" thick. Seasoned with some rib rub I made a while back and had lying around. Threw directly on the oven rack at 250 for about 30 mins and transferred to a screaming hot cast iron skillet for another 4. Added butter and chives at the end. Was a nice medium rare. Ive never been a fan of pork chops because they were always cooked to well done when I was growing up but holy fuck this is the way to do it. It was so moist that it had about the same texture as rare ahi tuna. The best part is how cheap pork chops are....even the thick cuts. The whole meal was about $3 total
Bought one of those giant pork loins from costco. I cut it in half and slow cooked one half today with red wine, soy sauce, onion, garlic, and pepper. It was p-good and easy (I know this isn't the crock pot thread) Cut the other half in to chops and may try this later this week.
John Lewis makes this green chili pudding that is fucking awesome and he shared the recipe with the local paper http://www.postandcourier.com/green...cle_bbe7a818-a10d-11e6-ae8a-5f817c827214.html
Decided to batch cook since I'm working every night until Thanksgiving, starting tomorrow. Chicken thighs (marinated in apricot jam, grainy mustard, olive oil, and balsamic) w/ roasted veggie quinoa & aspargus Cuban pork roast (uncooked) w/ oven-baked plantains and black beans Bacon, mushroom, and Gruyere quiche (before assembly, cooking) Italian sausage w/ onions, peppers, and polenta
Essentially eggs and half and half (form a custard), flavor and throw in some stuff you like (bacon, cheese, spinach, leeks, carmelized onions, etc) and bake for 40-60 min. Good for a quick breakfast on the go or lunch paired with a salad.
For the Anova is there any good reason to buy the more expensive one or is it just an additional $40 to have WiFi?
saw one of those buzzfeed fast-cooking videos yesterday that looked good. chicken parm stuffed garlic bread w/ marinara dipping sauce. made it last night. super easy and delicious but i'm marinara whore. https://www.buzzfeed.com/alvinzhou/...ness-with-this?utm_term=.tyZmYJ7gA#.wrL0BgLal
Used my new anova the last two nights to try Chicken and Steak and I'm in love. Wish I would have gotten one sooner. Can't see cooking steak any other way from now on.
yep yep my favorite is crawfish tails, trinity, red bell peppers and a mix of sharp white and medium yellow cheddar.
Damn those black beans with baked plantains have me really craving some cuban food. Nice work on all of that. I'd enjoy every bit of all of that.
That's my favorite part. It just pairs so perfectly, and every part is just as good as the others. But it's even better when you mix two separate bites. Just so flavorful.
Did you finish it off on the grill/in a pan? I'm really tempted to buy one, but I like a charred outside.
Well I've completely lost my mind and starting to put together menu and plan for a full on restaurant in the downtown area. A 2nd generation space just opened up so that will keep our costs down to start and we're working with non-profits to have a purpose behind what we're doing. Probably will need you guys to talk me out of it.
Oh I'm well aware, I've heard Rinella's story about contracting it enough times. I'm going to get a good pen thermometer before I even think about cooking it. Thanks for looking out though.
have no fear Bo Pelinis , TDintheCorner is a pro when it comes to handling a big ol piece of bear meat
Just read a good Hank Shaw article on it...looks like I'm just going to have to buy an Anova http://honest-food.net/2015/03/02/on-trichinosis-in-wild-game/
really good read especially as a big Brock fan, getting back to Charleston in December and have to decide the one restaurant I get to go to probably Husk, as usual
Do Minero then imo. Get some wings, a burrito, and something else of choice. Amazing and like 35 bucks. Or Lewis bbq...
main reason we lean Husk is because we can get good to great BBQ and Mexican out here, Southern food is mostly a shit show