Prepare a dry rub of sage, thyme, fresh pepper, kosher salt and minced garlic. Rub the roast down with olive oil, then apply the rub. Let stand for st least 1 hour. Prepare your grill with a fire for indirect heat (if gas, turn off the center burner). Set the roast in the center of the grill and close lid. Set timer for 45 minutes. Grill temp should be 325 to 350. Mix the glaze: 1 cup orange marmalade 3/4 cup Dijon mustard 2 tbs freshy grated ginger Worchestshire you may need more glaze given the size of the roast. When timer expires after 45 minutes, turn the roast, and baste with glaze doing so even 10 minutes for a total of 30 minutes. Check temp. At 140, pull roast, tent with foil andcrest for 10 minutes. Slice 1/4 inch thick and serve. Grilled asparagus and grilled apples make good sides, or garlic smashed new potatoes with homemade applesauce. It's easy and delicious. Halve the roast prior and freeze one half.
Made a pretty good stew over the weekend. An improvised version of Bourdain's beef bourguignonononon: 1 big bottle of cheap ass burgundy wine. A chunk of cheap ass beef (shoulder or neck) a clove of garlic a head of onion a few mushrooms some carrots super thinly sliced red potatoes whatever the fuck else you want Instructions: 1) Dice onions. let caramelize for a little bit on bottom of pot. 2) Pour in some wine. Cut all other ingredients into small slices. Put in pot for a few hours to simmer. 3) Drink lots of wine. 4) Profit
Everything this guy says. Since you don't work at a meat locker, just ask your butcher to slice the meat up for you. Tell him you're using it for jerky and they'll know what to do. I usually call in the morning because the butcher likes to partially freeze it (like Nettie said) so it slices easier and more evenly. Any decent butcher will happily do this, and even regular grocery stores will do it if you give them some notice. I have an OG Ronco Dehydrator that my parents bought in 1983 - still has the JCPenney price tag on the box, and still works like a champ almost 30 years later. The only thing I have to do is rotate the trays so it dries evenly. If you have a cheapie dehydrator you'll probably have to do this as well. Also, the pieces won't all be done at the same time so check them every few hours and pull individual pieces when they're where you want them. I soak my jerky in soy & worcestershire for 12 hours, and then in Spicy Bloody Mary Mix for another 12 hours. Crack black pepper on the pieces once they're in the dehydrator and eat at least 1 lb. per day.
I found this recipe randomly on the internet and wanted to give it a try. It came from a vegan website, so I fixed that by serving this with a little bit of steak (Problem solved!), and it was awesome. Spoilered for picture-walkthrough: Spoiler I started with four portabella mushoom caps, washed and de-stemmed (i accidentally broke one mushroom cap while doing this- fucker...) I sliced some red bell pepper and red onion (into rings) and seasoned with a little bit of Italian dressing and Cavender's seasoning (GREAT for grilled vegetables) Mixed together some olive oil, honey, and balsamic vinegar Large sirloin steak that I marinaded for a day in Italian dressing, Worcestershire sauce, and Tony's seasoning (my mom did steaks like this for us growing up, so I went with it). Drank beer. It was good. To the grill- coated my grill pan with non-stick spray and cooked my veggies til soft Moved the veggies to the side on low heat to stay warm, and did my steak Moved the steak inside to a cutting board covered with foil to rest, and added my portabellos. Into each cap, I poured some of the balsamic mixture Grilled the mushrooms until the balsamic mixture started to bubble a little bit, then topped each one with the grilled veggies and a couple slices of pepperjack cheese. Continued to grill until the cheese was melted Sliced the steak and served. I was going to add something green to the mix, but fuck it- I just drank a bunch of wine instead It was gooooooood, and a nice change of pace from Mexican food (which The Wife is making me tortas today- I take it back, Mexican food it awesome).
Tortas- the ultimate Mexican fatman's sandwich: Spoiler Started by pounding out some pork cutlets, doing a simple eggwash, and breading in Italian breadcrumbs Simple pan-fry, and set aside Butterflied some hotdogs and pan-seared, set aside In the same pan, seared some sliced ham and chorizo (The Wife found this Italian sliced chorizo, which worked great and wasn't as fatter as ground chorizo) Sliced and hollowed out my rolls to make room for everything, topped with my meat and some havarti cheese, and broiled until the cheese was nice and melty Fried an egg in my hotdog/ham/chorizo pan, topped with that, mayo, avocado, and jalepeno. Finished 'er off Friggin' Destroyed, and now I can't move, but it was worth it
Alright, as promised, here is my recipe for Texas Meatloaf: • 1 pound ground beef • 1 1/4 pound ground pork • 1/2 cup celery, finely chopped • 1/4 cup green bell pepper, finely chopped • 1/4 cup jalapeno pepper, finely chopped • 1/2 cup fine bread crumbs • 1/2 cup chopped cilantro • 1/2 cup shredded carrots • 1/2 cup finely diced onions • 1 large egg • 1 and 1/2 teaspoons salt • 1/2 teaspoon black pepper • 6 slices peppered bacon slices • One packet (1.5 ounce) of store brand meatloaf seasoning Turn oven on to 350 degrees. Combine all ingredients, in a large mixing bowl. Use your hands to mix the ingredients well. Line a pie plate or baking sheet that has sides with foil and spoon the meatloaf mixture onto the foil. Shape into a loaf . Bake for approximately 1 and 1/2 hours. You should cook your meatloaf to an internal temperature of 170 degrees. Here's how it should look:
Here are some variations for Bandit's meatloaf. Use an 8 oz. Package of garlic croutons in place of the breadcrumbs. Put into food processor with tsp cayenne pepper, tsp thyme and lots of ground black pepper. Process until breadcrumb consistency. Pour into mixing bowl. Add celery, peppers, carrots, onion and cilantro to food process with 2 tbs minced garlic. Process until not quite a puree. And to bowl along with meat and egg and 1 1/2 tbs kosher salt. Mix well with your hands, don't squeeze the meat. Fold and blend. Line a cookie shit with parchment paper. Line a loaf pan with parchment paper and add meat mixture to loaf pan, pressing it down and getting all the air out of the loft. Flip the loaf onto the center of the sheet. Place. In oven for 15 mins. As it brown, make the glaze: 1/2 cup catsup Tbs honey Dashes of favorite hot sauce to taste 1 tbs cumin Worchestershire sauce mix glaze and after 1st ten minutes, coat top and all sides with glaze and finish as directed. I usually do 1 lb 80-85% groundchuck with1.25 lbs sirloin. I'll mix chuck,pork and veal which works really well. Yu can adjust the seasoning to as mild or as flame throwing as you like Recipe for oven pan fried potatoes is in the cooking thread and goes great with this .
Being that I live in the south and it's July, I have no idea what possessed me to make soup earlier this week. I had been eating poorly the last week or so (blame the southern boy, not me) and wanted something light. This soup never disappoints and it's pretty figure friendly. Southern boy liked it a lot, which is usually the gauge of whether or not something is worth making over and over. Toasted Risotto Soup Chop the following into small pieces: 2 celery stalks 2 carrots 1 red bell pepper 1 green bell pepper 1 onion 3-4 cloves of garlic (I like a lot of garlic, but if you're not a fan, 2 cloves would do, you garlic-hating Nazi) 1 package of chicken tenderloins (I usually get the cheapest package, which is about 3/4 of a pound), cut into bite sized pieces 2 cans chicken broth 1 box (24 oz?) reduced sodium chicken broth 1 cup risotto, lightly toasted* Salt/pepper/garlic powder/olive oil Pour in about a tbsp of olive oil (I never measure, I just let the oil drip out for literally 2 seconds) into a large soup pot, add all the vegetables and let them soften on high heat, stirring frequently, about 8-10 minutes. Add the garlic. Add the risotto and stir into the vegetables. Add the boxed/canned chicken broth. Let come to a boil. When it comes to a boil, lower the heat to a lively simmer (medium/high) and cover. Let simmer for about 15-20 minutes until the risotto is 95% cooked through. Sprinkle salt/pepper onto the chicken along with a generous few sprinkles of garlic powder. Add to the soup. Let the chicken cook through, about 5 minutes. Sprinkle more pepper into the soup if that's your thing. There will be leftovers for days, this soup makes a shit ton. I usually add a good amount of grated parmesan on top. Heaven. * - to toast risotto, place Arborio rice in a small nonstick pan and heat until the rice starts to brown. Don't overdo it because burnt risotto tastes like cardboard ass.
The other night I tried "velveting" my flank steak before stir-fry. It's the process of coating meat in corn starch, letting it rest for 10 minutes, and washing off before cooking it. The technique is supposed to tenderize the meat and provide a unique texture. It provided a crispy/chewy contrast I've only had in restaurants. I'll definitely use this technique again.
I read this, looked it up, and now am going to try this the next time I make a stirfry. <a class="postlink" href="http://chinesefood.about.com/od/cookingtechniques/f/velvetchicken.htm" onclick="window.open(this.href);return false;">http://chinesefood.about.com/od/cooking ... hicken.htm</a> For those interested in reading more.
Made a Bacon Explosion this weekend Here is the complete deal spoilered for quantity of pics Spoiler Bacon weave seasoned with Dizzy Pig ground sasuage crumbled bacon bbq sauce rolled up weaved up more Dizzy Pig Put on the smoker at 250 for a few hours
Someone decided a few years back that it would be a good idea to introduce these guys into the streams up in the mountains by my cabin, they have done alot of damage to the ecosystem of the stream and really made fishing not what it should be, my goal it to kill everyone of them and then eat them. So far I have taken around 500 from a small section of stream, this could take a while. The way I cooked them was to boil some water, seasoned with salt, and a cajun spice and dump in the live crawdads that were well rinsed and boil for 5 minutes. Dump on foil, season again, rip of the tail, dip in seasoned butter and enjoy. You do not get alot of meat from crawdads but it is a great summertime outdoor snack, perfect for sitting around with friends and bullshitting.
At the end of the month I'm going down to South Carolina for vacation with my family. I've never cooked a whole fish before, and want to give it a try while I'm down there. There's a fish market close to where we are staying, and I'll have access to a grill and a full kitchen. Any suggestions? I might just stuff whatever looks good from the market full of lemon, butter, and some herbs and just grill the sucker. That actually may be the best option, but I wanted to see if some of the southerners here had any other suggestions.
First, make sure you pick a good fresh fish. It's real easy to tell freshness on whole fish - the eyes will be clear, NOT cloudy. Also, it should NOT smell fishy. It should just smell fresh. I'm fully in the camp that the less you do to fish, the better. So you're on the right track with what you're thinking about in my opinion. Just remember to season it well INSIDE the cavity with salt/pepper/cajun seasoning - whatever. Any try to keep it pretty tightly closed while cooking so it doesn't dry out. Or, you could just batter and deep fry the damn thing. That works too.
I might get tarred and feathered for this as I'm not generally a fish lover, but this is the way I prefer to cook my fish: Make a large alfoil 'pouch' for the fish. Add in some coconut milk, a stalk or two of lemon grass, and a whole heap of coriander (Americans might call it cilantro?). Throw on bbq. My folks eat fish about 4 times a week, and occasionally rub a very mild thai red curry paste over the fish for variety.
I always use the method mentioned first with butter, lemon, some garlic and onion powder. I also thinly slice a shallot and put inside and on top.
So Ive been making a lot of paneer (indian cheese) and just make some fresh yogurt. I have a shit ton of whey left over. I don't want to waste it and I hear it is pretty healthy for you. The two biggest uses Ive been reading are making ricotta cheese and baking it into bread. I might try out ricotta but I am wondering what other uses I could put it to? Can it substitute other cooking ingredients? Drinking it straight with raw eggs make a better protein shake?
There is not really a wrong way to do it, another technique you can try that is popular in Baja mexico is to take a fish like a snapper that is 12-16 inches long, remove the scales, rub the skin with olive oil and whatever spices you want and put it right on the grill do not remove the head, the skin gets crispy and the inside stays moist. Do not cook it to much 4-5 minutes a side. Be sure to eat the cheek meat. One thing that you can grill with this is 1 inch thick pine apple steaks, that you season with a cajun spice. It is tasty and looks cool with the grill marks and is awesome with fish.