That would have required my fat ass having some semblance of patience and self control. Neither of which I pride myself on.
I realize this doesn't really belong in here since it's pretty low-skill but I NEVER do baking and I'm pretty proud about how it came out.
I’m not on the level on a lot of you guys but agree on posting and keeping this active. First time ever cooking lamb. Smoked slightly over an hour at 235 where it landed and then pulled it a little before 135. Let it rest and then threw back on for a minute while cooking the asparagus. Turned out pretty good, but avoid. Next time I’ll try a tzatziki sauce with it. Cross posted from the bbq thread. Also forgive ten plating.
Need a ruling of the committee, aka this thread. Going to post two plates, same food. Fish skin up or fish skin down for presentation. There is crema on one but try to not focus on that.
My wife had a craving for some German food because she remembered a little place we used to go to back when we were dating. She found some Michael Symon recipe for a pork and cabbage dish that intrigued her and asked me to make it. Unfortunately, I did not snap any pics because it wasn’t a very photogenic dish. However, the family loved it taste wise. Basically it was sweet onions, green cabbage, ham hock, kielbasa and pork loin braised in a base of apple cider and a hoppy IPA. Seasoned with some salt, pepper, parsley and coriander seeds. After about an hour of simmering the meat, I took it out and sliced it up before throwing it back in. Served it with a side of spaetzle.
Totally, it was just a washed out grayish/greenish color without much contrast. When I snapped a pic it just didn’t look as appealing as it tasted.
Never cared for German food until I ate at the Berghoff in Chicago, opened my mind up to it On that note. Not German food but a lot of crossover with it, you gotta try Staropolska on Milwaukee in Logan Square if you haven’t. Bomb Polish food, great drinks & service. Hidden gem
This is a somewhat redundant post because I posted NY strips a couple weeks ago but these were legit the best NY Strips when it comes to marbling I’ve ever seen in a supermarket.
Those look beautiful, I will say that I’ve never had a NY Strip that I loved. It is just my least favorite cut. I think if I had a ribeye every day for the rest of my life I’d be a satisfied human being.
Steak wars are always fun. NY Strip is my favorite cut, and I think it’s the ‘steakiest steak’ but my favorite steak I’ve ever eaten overall is a dry aged ribeye. I can make a case for multiple cuts if we’re just talking straight up steak dish, and I laugh at my younger self who tried to battle and say absolutes on best steaks.
Used to be a big ribeye guy but to me it’s hard to get the fat to render equally if grilled, can turn into a grease bomb in my stomach. Prefer that cut as prime rib with jus and lots of horseradish NY strip is my 1A
I just love the fat content I get from a great ribeye, although to be honest I don’t turn down any steak.
we're looking to try some different seafood dishes on Fridays during Lent, so I picked up a couple of swordfish steaks at Costco last night. anyone have any good recipes? It's looking like it might be in the 40s on Friday, so I could grill if that's the best way to go.
Poach them. One of the better restaurants here does it in duck fat, but a nice olive oil would be excellent as well.
Grill is usually what I go with but can also pan sear and finish in the oven. Its pretty firm and closer to chicken flavor than most fish so it goes well with a tart oily marinade and sauce like a chimichurri or an olive tapenade. My favorite chimichurri recipe that works with this or shirmp is 1/4 cup olive oil, 1/2 cup chopped cilantro, 1/4 cup chopped mint, 3 clove garlic, 1/4 cup red vine vinegar. Marinade in some but save some extra to pour over after its done.
Mad this recently. It is amazing https://www.google.com/amp/s/www.bonappetit.com/recipe/pan-seared-scallops-with-chorizo-and-corn/amp
Was gunna make Cajun chicken Alfredo, realized I didn't have the makings for Alfredo sauce, but I did have lots of tomatoes, so here we are!
Look at that subtle off-white coloring. The tasteful thickness of it. Oh my god, it even has a watermark.
I didn’t follow a recipe for this one, but have used both these in the past: https://www.seriouseats.com/recipes/2014/10/white-chili-with-chicken-best.html https://www.seriouseats.com/recipes...fast-and-easy-chicken-chile-verde-recipe.html The keys are always the same - roasting your own chicken and making stock with it and roasting your own chiles. I also purée half of the beans I use to thicken the broth up a bit. Sauté sweet onion and corn, then add everything else and let it simmer a bit. Topped with cilantro, green onion, avocado, a squeeze of lime, and a dollop of sour cream or Greek yogurt.
Need some ideas. had some lobster carcasses left over so made about a gallon of stock and now trying to figure out uses for it. I could do risotto or lobster bisque but I try to keep things lower calorie most of the time. Any recs?