Believe it or not the recipe on the bag of Pepperidge Farm herb seasoned cubed stuffing is incredible.
I made Meathead's stuffing recipe last weekend. It's pretty good. I halved the recipe and cooked it in a 9x13 instead of muffin pans. And, I'm the only person in my family that likes stuffing, so I threw a lot of it away.
I do this at Thanksgiving which to me is a holiday to feature sage. https://www.foodnetwork.com/recipes/sage-dressing-recipe-2013885
I’m trying a recipe this year where I’ll sear it on all sides first then cover in garlic butter and sous vide at 133 for about 4-5 hours, then broil for 5-10 minutes to tighten it up and get some more crust. The catch is I’ll have to use a boneless roast
i apparently forgot to take a picture of the soup, which was awesome. But dinner turned out great. Best short ribs I’ve done in a long time
Cioppino with Dungeness crab, little neck clams, pacific oysters, shrimp, and rockfish. Pretty fucking good.
Pro tip: If you’re going to stuff a bird, heat it in the microwave before putting it into the bird. It will reach temp quicker so the bird won’t be overcooked when it’s ready.
Hoping someone can help me out here. I’m trying to get an idea on timing for dinner tonight. I have a tritip that is trimmed and ready to go and is 2.5lbs exactly. I am going to reverse sear, so I am going to cook at 225 until I get it ~120 and then sear quickly. Ive been googling all morning just to try and get a guess at cook time until I hit 120 so dinner is somewhat coordinated. I’m thinking if I let it sit first and let it come up, it will be about an hour. does that sound right?
What are you guys putting in your stuffing that requires 165 internal temps? Most people make it with breadcrumbs, onion, salary, chicken broth, and spices. Even if you use an egg to hold it together, it’ll cook just fine.
Yeah nice I always aim for about an hour early. Gives me time to wrap it, lets it rest and then time to bring the temp up to get that cranking. Good luck.
Used hard core carnivore black rub, smoked on a knock off traeger, hit it on a red hot grill for a few minutes each side and rested for 20 mins. Per my probe, it hit 133 peak in the very thickest part. Sliced perfect. Probably one of the top 5 pieces of beef I’ve ever done. shouldve before and after pic’d it
Manhattan (NY Strip) Roast done au Poivre with mashed potatoes, mushrooms, de-wedged salad (because romaine > iceberg) with a 2011 Continuum Proprietary Red.
Got a whole rabbit and did the legs in a white wine sauce last night with some ricotta and dill mashed potatoes (tasty but very bad presentation). Fried up the rest of it today and made sandwiches with sautéed rapini.
I haven’t eaten rabbit in years, so oardon my ignorance - would that sandwich benefit from cheese? No idea if cheese and rabbit go together but it looks like a chicken cheesesteak. I was thinking a grainy mustard and some cherry sauce.
Posted this in our game thread today, so apologies if this is your second viewing. Apple cider collards Black-eyed peas Blacked catfish with pepper cream sauce Probably happier with my muffins than anything though.
Could add cheese I suppose. There’s also some mustard aioli underneath the rapini. My inspiration for it was the Philly roasted pork sandwich actually.
I was traveling today so my options for getting my exact mise en place for New Years supper was limited. I would normally use bacon or hamhock for peas and greens but I was cooking on a shortened timetable/availability of ingredients. I made an impromptu ‘sofrito’ of smoked sausage, onion, garlic, and diced carrot, all of which I had on hand. Added this to my cooked peas and greens, with some cider vinegar added to the greens. Turned out great, honestly.
https://www.halfbakedharvest.com/homemade-naan-step-step-photos/ My wife is obsessed with this blog, so we cook a ton of stuff from it. It’s all delicious.