Shit I've Cooked Lately

[hornbri 1400]

22 hours ago, gecko said:

Can’t miss filets (if you have average grill skills)...

 

Trader Joe’s center cut filets, cover w/olive oil, sprinkle Montreal steak seasoning, grill 7 minutes each side, let stand 5 mins. Your welcome.

 

I have never had those from Trader Joe’s...but 14 minutes seems like a really long time to grill and filet. 

[Jack Straw 2954]

On 12/9/2019 at 1:57 PM, sidis said:

 

 

 

 

this item, in particular, i would like to sex up

[sidis 9832]

17 hours ago, Jack Straw said:

this item, in particular, i would like to sex up

only note i will make to the below is that while i did use the broiler and it worked well for getting the whole thing cooked, i also torched the top a bit more with hand torch to get a bit more brulee.

 

Pine Nut Crust
makes enough for 3 tart crusts

2 cups pine nuts
1/3 cup sugar
3 cups all-purpose flour
8 ounces unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract

Place the pine nuts in a food processor and pulse a few times.  Add the sugar and flour and continue to pulse until the nuts are finely ground.  Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix/knead by hand to incorporate all the ingredients.  Divide the dough into three equal parts.  Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using.

Preheat the oven to 350°F.  Generously butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats. Remove the tart pan from the refrigerator.  Use your fingertips to press the chilled pine nut dough evenly over the bottom and up the sides of the pan.  Prick the tart crust with a fork to prevent it from puffing up unevenly.  Bake the crust for 10 to 15 minutes, then rotate it and bake for another 10 to 15 minutes, or until it is golden brown.  Remove the crust from the oven and let it cool while you make the filling.

 

Lemon Tart
1 pre-baked Pine Nut Crust
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons cold unsalted butter, cut into 6 pieces

The filling for this lemon tart is made using the sabayon method, which means the eggs, lemon juice, and sugar are first cooked over boiling water and then incorporated with the butter. Bring about 1 1/2 inches of water to a boil in a medium pot.  Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth. Set the bowl over the pot (double boiler) and, using a large whisk, whip the mixture while you turn the bowl (for even heating).  After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice.  Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice.  Whisk until the mixture thickens again, then add the remaining lemon juice.  Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl.  The total cooking time should be 8 to 12 minutes. Turn off the heat and leave the bowl over the water.  Whisk in the butter a piece at a time.  The sabayon may loosen slightly, but it will thicken and set as it cools.  Pour the warm sabayon into the tart crust and place the pan on a baking sheet. Preheat the broiler.  While the sabayon is still warm, place the tart under the broiler.  Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven.  Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.

 

[Jack Straw 2954]

16 minutes ago, sidis said:

only note i will make to the below is that while i did use the broiler and it worked well for getting the whole thing cooked, i also torched the top a bit more with hand torch to get a bit more brulee.

 

 

 

nice, thank you.  i just pulled and squeezed a big jar of juice from a bunch of meyer lemons from my tree so this seems like a good opportunity to use some of it

[PantsTent 2002]

All made in the same cast-iron skillet. Pork chop, tators, zucchini with a pan sauce on our dumb fuck a snowman dishes we have this time of year.

[Dr Fear 1268]

Anyone got any tips or pointers for blackened catfish?  I think I am going to do it with a cast iron skillet outside on the grill.

[HenryJames 66120]

Porchetta, imo.

[Hank Scorpio 17729]

[ERhine 1894]

Anyone got any tips or pointers for blackened catfish?  I think I am going to do it with a cast iron skillet outside on the grill.

Put as much blackening seasoning on it as you think is good. Then double it. You really have to coat it. You almost can’t use too much.

[LebongJames 1812]

Not to hate but blackened catfish sounds like a terrible idea. The only way to eat catfish IMO is fried.

[ERhine 1894]

And you’d be incorrect in that belief.

[hornbri 1400]

2 hours ago, LebongJames said:

Not to hate but blackened catfish sounds like a terrible idea. The only way to eat catfish IMO is fried.

wrong.gif

[BabaYaga 15301]

15 hours ago, HenryJames said:

Porchetta, imo.

Recipe & prep steps please

[BabaYaga 15301]

4 hours ago, LebongJames said:

Not to hate but blackened catfish sounds like a terrible idea. The only way to eat catfish IMO is fried.

You've obviously never had Oklahoma Sashimi....

[Hank_Hill 18878]

4 hours ago, LebongJames said:

Not to hate but blackened catfish sounds like a terrible idea. The only way to eat catfish IMO is fried.

This is dumb.

[Dutch 4474]

18 hours ago, HenryJames said:

Porchetta, imo.

[Ths71 472]

East Texas comfort food for a chilly evening.
Pinto beans over cornbread sprinkled with smoked sausage.


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[Brisketexan 105154]

Interestingly, the last time I did this, I did it with blackened catfish (which is awesome). This time, I used some rockfish filets that were on sale.

Blackened fish, topped with momma Brisket’s etouffee (she brought some over last night to feed her sick grandson, so this is what I did with the leftovers).

[Braff Zacklin 13618]

14 hours ago, LebongJames said:

Not to hate but blackened catfish sounds like a terrible idea. The only way to eat catfish IMO is fried.

This post is bad and you should feel bad.

Blackened anything is a fantastic idea.

[LebongJames 1812]

6 minutes ago, Braff Zacklin said:

This post is bad and you should feel bad.

Blackened anything is a fantastic idea.

Not true. I love blackened fish but Catfish is terrible. 

[Braff Zacklin 13618]

Not the catfish's fault you can't cook.

[Anastasis 23475]

I like blackened anything and fried anything. 

[Hank_Hill 18878]

3 hours ago, LebongJames said:

Not true. I love blackened fish but Catfish is terrible. 

Hence the blackened and fried methods being best.

[Kennythetiger 9389]

Can we stop arguing and get back to Brisket taking food away from his sick kid?  

[Brisketexan 105154]

2 hours ago, Kennythetiger said:

Can we stop arguing and get back to Brisket taking food away from his sick kid?  

I made a plate for the boy, too.

I'm not a monster.

I mean, I am....but not about THAT.  The "monster" thing is totally marriage-related.

[Anastasis 23475]

12 hours ago, Brisketexan said:

The "monster" thing is totally marriage-related.

[TXLNGHRN10 341]

Made this for my groups Christmas lunch
Bone in pork loin
Mashed potatoes and green beans






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[Cheeseweasel 26438]

Damn. That looks great. How do I join your group?

[PantsTent 2002]

I ordered Disney+ since the kids are at home for a couple of weeks. We have Ratatouille DVD but this was still the third thing they watched. They asked if I could make Ratatouille. Here it is...

[RMac5 1551]

That Ratatouille looks incredible, bet the prep time was lengthy.

[RMac5 1551]

No money shot on the filet, was a little more medium than medium rare but was still good. Extra cayenne in the hollandaise makes a huge difference.

[PantsTent 2002]

That Ratatouille looks incredible, bet the prep time was lengthy.

Mandoline on the squash and zucchini helps a lot.

[nycHorn 3036]

Porchetta, imo.

[BearCountry11 1234]

Keeping the trend with “Binging with Babish” I gave his deep dish pizza a try tonight. First time cooking this so needs some tweaks (pizza fell apart when i cut into it) but, holy shit, it was incredible. Nailed the flavor and my wife (who swore she only likes NY pizza) cleaned her plate.



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[HenryJames 66120]

Negged for Shock Top.

[BearCountry11 1234]

Negged for Shock Top.

Better?



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[Limp Brisket 546]

On 12/16/2019 at 2:00 PM, Dr Fear said:

Anyone got any tips or pointers for blackened catfish?  I think I am going to do it with a cast iron skillet outside on the grill.

Make your own blackening spice, you likely have the spices in your kitchen already.  Leave the salt out so you can lay the blackening seasoning to the fish and control the salt independently.

[HenryJames 66120]

On 12/21/2019 at 9:57 PM, PantsTent said:

I ordered Disney+ since the kids are at home for a couple of weeks. We have Ratatouille DVD but this was still the third thing they watched. They asked if I could make Ratatouille. Here it is...

[pepper brooks 580]

Went on a duck hunt this weekend and made some smoked duck gumbo.


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[Cheeseweasel 26438]

Slightly off topic, @pepper brooks

What kind of stove is that? 

[Fudge Nuggets 19206]

On 12/17/2019 at 7:25 PM, Brisketexan said:

Interestingly, the last time I did this, I did it with blackened catfish (which is awesome). This time, I used some rockfish filets that were on sale.

Blackened fish, topped with momma Brisket’s etouffee (she brought some over last night to feed her sick grandson, so this is what I did with the leftovers).

Those scrimps are just sad.

[Brisketexan 105154]

Those scrimps are just sad.

You don’t use jumbos in etouffee.

[conVINCEd 21469]

52 minutes ago, Brisketexan said:

You don’t use jumbos in etouffee.

Is there a scientific reason for that, or just tradition?   Genuinely curious.

[Fudge Nuggets 19206]

1 hour ago, Brisketexan said:

You don’t use jumbos in etouffee.

No doubt, but those look like something you buy in a 20 lb sack from the freezer at Sam's.  I will admit I had good success overseas with jumbos but you have to cut them up into smaller chunks.

[Brisketexan 105154]

Dp

 

[Brisketexan 105154]

No doubt, but those look like something you buy in a 20 lb sack from the freezer at Sam's.  I will admit I had good success overseas with jumbos but you have to cut them up into smaller chunks.

Huh. They were fresh from HEB.

And we use smaller shrimp for a simple reason - so you get em in your spoon. Really, we prefer crawfish, but sticking with what’s in season.

[Party_Taco 3741]

Christmas Casserole:

- Spicy Breakfast Sausage
- Leftover Roasted Pork Shank
- 4 Eggs
- 2 Varieties of Cheddar
- Dinner Rolls and Baguette torn into Pieces
- Sweet Peppers
- Spices to Taste

Now, normally you coat this in milk and let it coagulate over night, but we ran out of milk so we improvised. Turns out, if you water down ranch dressing and use the same approach, it is equally delicious...

[immamac 42864]

Was at HEB buying a standing rib roast and walked by the meat case and saw wagyu tomahawks. Immediately took a number because it was a zoo and waited my turn to ask if they had another whole section unbroken down. I was in luck and they did. 49.99/lb * 8.65lb - fuck it, it's Christmas and it would cost a hell of a lot more to take the 10 people it would feed anywhere with the quality of this ingredient being served.

5 sprigs worth of minced rosemary, 2 large cloves of garlic smashed, 1/3 cup of coarse ground pepper, 1/4 cup of sea salt, 1/3 cup of EVOO in the food processor for the wet rub.

3 1/2 hours over oak and pecan @ 250 pulled it off at IT around 112. It rose to around 118-120 as I cranked it up to hellfire and seared for 20-30s each side just for the crust. Let it rest for 25 min until sliced and served. 

The plated pic has the most well done piece from the loin side and a beautiful piece from the center of the roast. Yes it cut with a butter knife. Absolutely worth the premium over prime if you can swing it and have people who can appreciate the difference. It was extra beefy flavor wise and the most tender ribeye I've ever cooked. It's totally subjective, but I think this particular piece would have graded out around a 7 on the marble score.

[Party_Taco 3741]

Mixed it up this year and did brisket instead of the normal ham.

Sides: Corn Casserole, Whipped Garlic Mashed, Bacon Brussels

6lb brisket cooked for 8 hours with a 2 hour rest:

[billfromlaketravis 11515]

Can I get a Surly ruling on the most popular Christmas Main Entree? 

Turkey feels like a yankee thing, but is perfectly acceptable. 
 

Beef tenderloin feels like a Texas thing. 
 

Ham feels like a Southern thing, but I love it on Christmas. 
 

As a nod to our Houston Jewish brothers and sisters, the original Kim Son on Christmas is pretty darned good too.