I will occasionally cook down some onions and then simmer in heavy cream, beef broth and red wine. Heavy on the fresh ground pepper. I’ll usually cook an extra steak and throw in the leftover sauce and some pasta noodles and parm the next day.
What cut? I generally lean towards compound butters more than sauces but au poivre is hard to beat if going in that direction.
Squid ink pasta with spicy tomato-garlic butter sauce, roasted grape tomatoes, sautéed shrimp, buttery herb toasted bread crumbs.
Found out today that Mrs. Scorpio is in line for a significant promotion which might result in me taking over as the family cook...
Better learn some recipes that can use up your manhood if you're gonna let your woman earn more than you Spoiler
WFH lunch yesterday. Orzo cooked with kale and leeks, side salad of watermelon radish, red onions, cukes, and Bulgarian feta tossed in Ornellaia evoo and 50/50 sherry/red wine vin. Kinda shitty but ultimately 'get the job done' tzatziki with some greek yogurt, lemon, diced seedless cukes, and garlic, then topped with a bit of szechuan chili oil. Lamb chop seasoned with s&p + smoked paprika, 3 min sear then 8 mins in the oven at 350.
Have some dry black eyed peas. Not really something I eat or cook with often. Recipes? I’ll take side dish or dinner.
Pretzel crusted venison schnitzel, homemade raclette spätzle, braised purple cabbage. Black Forest cake upcoming for dessert.
Getting married this summer, we are steady adding stuff to the registry. Does anyone have any guidance/thoughts on knife sets/blocks from places like Crate & Barrel (Knife Sets: Wusthof, Shun and Global | Crate & Barrel)? I've gone in store a few times, and Wusthof/Zwilling seemed solid. Just seems kinda overkill on some of the 10+ piece blocks. I was suggesting we do a few knives and then maybe set of steak knives, but BFF is pretty set on the block for some reason. Believe we have Amazon as well on registry, which obviously has a ton.
I've got the Wusthoff classic 7 piece set from years ago. https://www.crateandbarrel.com/wust...t-oyster-grey-7-piece-knife-block-set/s559267 I rarely use the utility knife, but get a lot of use out of the chefs knife, shears, paring knife and bread knife. I think a honing steel is essential, too. But, everyone is different in what knives they use. Not sure if you can get the 6 individual pieces that I use for cheaper than the set of 7 if that's the route you want to go.
If it's as a gift the block will be fine. Likely has extra knives that you won't use but will be decent knives. I'd personally stay away from Shun, but they're perfectly fine. My first decent knife and gateway drug to beginning a kitchen knife collection was a global G2, still enjoy using it. The handle is not for everyone and some people hate it, so I'd recommend holding it before purchasing. Wusthof or Global would be good choices. Also, add something on your registry to sharpen your knives. I would not recommend the self sharpening blocks unless you're extremely lazy in the kitchen.
Global G-2 was also my first good knife and opened the gateway. Global G-58 6” chefs is still my favorite knife. as always and in agreement with Drew63 I will say that just hold a few knives to see how they feel in your hands. Most of the big pricey brands are good blades.
Pretty simple. Just render some thick cut bacon in a pot (Dutch oven is number 1) on medium low and once it’s starting to slightly brown add diced onions (I like sweet) and once those start sweating add a little minced garlic. Toss in your beans (soaked is best, they are messy and need to be rinsed imo) and cover with chicken stock and then add enough water so that the beans are a 1/2 inch under. Season with salt, pepper, white pepper and smoked paprika. Gradually being to a simmer, add a bay leaf and reduce heat and cover. Should take an hour or a little longer, until they are tender. I also like adding some cut okra towards the end but that’s just me. You might need to add a little water as you go to make sure they don’t dry out depending on the pot you are using. You could also add some cayenne pepper with the seasonings but I usually just hit them with hot sauce on the plate.
made this last night and even my picky 6 and 2 year olds loved it. https://www.foodnetwork.com/recipes/ina-garten/rigatoni-with-sausage-and-fennel-3753750.amp
Ina the queen tbh making fried rice tomorrow and just found a field with a bunch of wild garlic chives growing
I have the Mannkitchen Pepper Cannon. It's outrageously expensive but not a scam. Used to get carpal tunnel with my old cheap wooden one off Amazon. You don't always get what you pay for but for this you definitely do.
I have this. I think it was recommended by America’s Test Kitchen as their top pepper mill. It’s good. $50. https://a.co/d/2Kkbe1M
Have these and love them. If there is one complaint it is that grind size is not adjustable but great otherwise
So, for like 10 years I've bought this random Cajun seasoning (Colonel Paul's) that was available at the Pig here in Birmingham...but no luck the last few months, and I'm about out. I always liked it because it was fairly heavy on herbs and spice, and not a lot of salt. To me, Tony's just seems like a bunch of salt, not much else. I like having a multipurpose Cajun seasoning around to keep things simple, but am happy to salt to taste and don't really want that doing it. Any favorites that are more on the seasoning and less on the salt side?
Yeah, I questioned my purchase after looking there...haha. I've only seen carboard 16oz containers at the Pig, so I'm guessing that site is a little dated.
The (I’m not going to spell it correctly) Tony Chacheries Cajun seasoning with herbs is a huge step up from their original