New Food Thread, RIP tandin

Pat fish dry on both sides. Salt and pepper, skin side down into skillet over med high for 4 mins. Flip and go another minute or two to finish.

 

This was excellent, everyone loved it.

I modified it into a greek pasta salad by using Feta instead of mozzarella, and greek vinaigrette instead of italian dressing. Was great.

 

I've always done skin side down

 

poured half a bottle of some pinot. bout to throw on GoT for the re-watch

single life game on point. ms swim needs to leave more often

 

meh, we're kinda lazy. i like smoking/grilling stuff on the wknds, we make things easy during the week (crockpot, frozen fish in the oven, leftovers from the wknd early in the wk, pizza generally on fridays) but i love salads. so we have that spring mix goat cheese salad 3x a wk

 

Sous Vide Pork Chops. In what order should I do? Season, Cook, Sear....

 

just got my first good big boy chef's knife. this will do nothing to improve my cooking skills.

 

how much that set you back

 

was part of this set that I bought from W-S

http://www.williams-sonoma.com/products/wusthof-gourmet-large-studio-7-piece-knife-block-set/?pkey=cknives-wusthof%7Cwusthof-gourmet&&cknives-wusthof|wusthof-gourmet

 

The chefs knife is $140 from crate & barrel and $120 from Amazon

 

So I made this red roast pork out of lucky peach last night. I was going to do the longer method and do it on the big green egg, but I ended up going to happy hour and got home at like 8 so I didn't have 5ish hours. My pork butt was also like 4.5 lbs. So instead i:

Put the oven at 400
Cooked for an hour, mopping every 20 minutes and flipping once
At one hour I sliced into pork steaks about an inch thick, laying back on the roasting rack
Mopped about every 15 minutes while flipping them
Did that for about 45-an hour.

Was seriously awesome.

Spoiler

Red Roast Pork (Char Siu)

Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes

Makes 4 to 8 servings

¼ C hoisin sauce
¼ C soy sauce
¼ C honey
¼ C Shaoxing wine or dry sherry
1 t Chinese five-spice powder
3 lbs boneless pork shoulder

1 Whisk the hoisin, soy sauce, honey, wine, and five-spice together in a small bowl. Transfer the marinade to a zip-top bag.

For quick-cooking, crusty, slightly chewy char siu:

2a Slice the shoulder into ½-inch-thick slabs, then slice the slabs into 2-inch-long strips. Add to the marinade and marinate in the refrigerator for at least 12 hours and up to 48 hours.

3a Heat the oven to 400°F. Line a rimmed baking sheet with foil.

4a Remove the pork from the marinade, scraping off any excess. Lay the pork on a cooling rack or roasting rack set on the lined baking sheet. Roast for 15 minutes, then flip and roast until the fat is sizzling and the pork is cooked through, 10 to 15 minutes longer. Let rest a couple minutes before slicing and serving.


For shreddy, melty glazed pork shoulder:

2b Leave the meat in one piece, place it in the bag with the marinade, and marinate in the refrigerator for at least 24 hours and up to 48 hours. Remove from the refrigerator 1 hour before roasting.

3b Heat the oven to 300°F.

4b Set the pork in a roasting pan, reserving the marinade for basting. Roast the pork until the meat is completely tender, 4 to 5 hours, then baste with some of the reserved marinade. Continue roasting and basting every 10 minutes or so until the pork is coated in a thick, shiny glaze, about 1 hour longer. Remove from the oven and let rest 20 minutes before devouring.

Along with roast duck and crackly skinned pork, char siu—sweet, sticky, brick-red roast pork—is a fundamental “fundamental part of Cantonese food, whether it’s stuffed into pillowy steamed buns or sliced thin on top of noodles. The results of this char siu recipe are worthy of hanging from a metal hook in a neon-lit window in Chinatown. Cut the pork shoulder into strips for quick cooking and to maximize roasty, crusty, glazy bits, or leave it whole to make a glazed roast you can pull apart at the dinner table. With rice and one of the warm vegetables from Eat Your Greens, it’s a feast.”

 

would like but thought spoiler was going to be pics and am disappoint

 

Totally fair. Most of the time I suck about taking pictures. Made some delicious potato salad I meant to post in here the other day but forgot to take pictures

 

got another friend on Pepin. To celebrate, brussel sprouts

 

going to boil 30 pounds of shrimp tonight and shuck 100 oysters-some raw, some charbroiled

 

what time should I show up?

 

7PM BYOB

 

i guess i'm going to try and shuck the raw ones as close to serving time as possible because of freshness concerns etc, i figure if I shuck them and then place them on ice in a cooler that they'll still be pretty damn fresh say...an hour afterwards

 

so i was thinking of making some flank steak and eggs for brunch tomorrow

any suggestions on preparation? i've never done it before

 

Chimichurri Sauce

 

Rancheros mi chavo

 

Was looking for an easy chimichurri recipe and found this. Will be making for sure.


Chimichurri Flank Steak Eggs Benedict

Ingredients

Chimichurri Hollandaise:
2 egg yolks
2 tbsp. lemon juice
1/4 cup butter, melted
1/4 cup prepared chimichurri sauce
Freshly ground pepper to taste

Benedict:
1 flank steak
2 English muffins, halved and lightly toasted or grilled
4 poached eggs
1/4 cup cherry tomatoes cut into tiny wedges
2 tbsp. minced red onion
Snipped fresh parsley or cilantro



1. Place egg yolk, lemon juice, and salt into tall container or in a small, deep mixing bowl. Melt butter over medium-high heat, stirring frequently, until foaming subsides. Place an immersion blender into egg mixture and blend, slowly pouring in the butter until emulsified. (Or pour butter into bowl with an electric mixer running.)* Stir in chimichurri sauce and season with salt and pepper. Place in a small saucepan and cook until warm.

2. Salt and pepper beeg and grill over medium-high heat for about 3 to 4 minutes on each side or until it’s cooked to your liking. Remove from grill and let stand for 5 minutes before thinly slicing.

3. Pile beef onto English muffins and top each with an egg, hollandaise sauce, tomatoes, onion and parsley or cilantro.

 

1.2 pound ny strip has just been placed in stock pot at 134 degrees. I look forward to updating you all in 2 hours after the sear.

 

Didn't do a great job with the sear that wasn't good enough to post a picture. Nowhere near a Truman sear, but that's only because I cooked it for 6 minutes instead of the suggested ~2. Any suggestions on how to improve the sear? I have a glass cooktop so I can't use cast iron and I'm not supposed to use the really high heat settings with my pan.

 

My stainless does pretty well. Add a tbsp of butter and spin your meat :giggity: I also would recommend sous viding at like 125-130 if the sear is going to take that long.

 

I use a marinade of red wine vinegar, olive oil, chili flake, garlic, salt and black pepper, usually overnight but not necessary for that long. It's really hard to go wrong with flank steak unless you overcook it. It has a great flavor and is a great cut for a hot sear on grill, especially charcoal. I think it will be great with eggs.

 

Get a pan that can handle high heat. The quality of the sear depends on it. My recommendation is cast iron. I have been using cast iron on glass cooktops for about 5 years. Some people will tell you that you need a diffuser but I've never used one and I've never had any issues. https://www.quora.com/Is-it-okay-to...ove-top-or-will-the-skillet-scratch-the-glass

 

Yes.

 

Or crank your oven up as high as it goes and pre-heat a cast iron skillet inside, then use the skillet to sear.

 

That's what I've read on the internet.

 

I do it three times a week with no issues. Only cook in the 4 wagner irons that I have.

Currently smoking a pork shoulder. Injected with brine and marinated. Been on for 7 hours thus far.

 

There is some fear that it could scratch the glass. I personally think that is BS. I have a glass cooktop at my current house and at my last one. I've been using cast iron on these since about 2008 and have never had anything negative happen to the cooktop.

 

Masterbuilt? I have the same smoker. You should post in the BBQ thread, but beware of the backlash to using gas.

 

Made sous vide chicken and it was AMAZING. Next step: how do I do this so I don't eat dinner at 10pm?

 

Depending on what you're cooking, you should be able to cook the chicken in 1-1.5 hours.

http://www.seriouseats.com/search?term=Sous+vide+chicken

 

Anyone have an easy good recipe for grilling pork steaks?

 

For a blade steak, I just rub it and then grill over my searing burner. Sometimes I'll finish with a little sauce.

 

I feel like 'pork steak' is a STL thing. Rarely outside of STL I'll find anyone that doesn't look at me weird when I use that term.