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Posted
10 hours ago, irishtexan said:

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Surf and turf. Did a little Yukon gold cauliflower purée with toasted pine nuts and fried capers. Steak is just a ribeye with a blue cheese cream reduction. Also had a baked potato and some shitty wine.

"Just a ribeye"

 

 

 

looks pretty good

Posted

Needed a spicy chicken pasta, just using what I had on hand.  Grilled Cajun chicken; sautéed onion, garlic, bell pepper; wine, cream, red devil sauce, red pepper flakes; cotija cheese and tomato; egg noodles.  So good...

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  • Like 1
Posted

Made Parmesan soup from Chez L’ami Jean in Paris. Contains two quarts of cream and a half pound of Parmesan among other things. Fill the bowl with bacon, chives, shallots, and croutons fried in bacon grease.

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  • Like 3
Posted
4 hours ago, Brisketexan said:

Man...I really like Malbec. Got hooked when the folks lived in BA, and it’s remained my go-to red. Although I think red zin is underrated, too.

Zinfandel is low key a boss. May actually be my favorite red. 

Posted

Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method.

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Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. 

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Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub.

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Bout 5 hours in checked it and spritzed with some water to keep the ends from burning

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Money Shot

 

  • Like 7
Posted
4 hours ago, Party_Taco said:

Was that done on an egg? If so, how’d you dial it in?

Had myself a nice little breakfast yesterday:

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Of you're asking me then yes it was on a vision grill smoker. I let the temp start lower and creep up to 285. It was a 9 hour smoke and pretty much stayed right at 285 for six of it. The rest of the time it hovered +\- 20 degrees until I got it locked in fiddling with the upper and lower vents. I used a mix of hickory and oak chips which seemed to work well for the flavor.

  • Like 2
Posted
On 11/4/2018 at 9:39 AM, TankedBevo said:

Smoked a 4 lb beef rib rack for the game yesterday and it tuned out fantastic. First time doing a beef rib but went with the Aaron Franklin method.

2uy3ksx.jpg

Shout out to Rudolph's in Deep Ellum. I called 6 different places before finding a butcher that actually had some in. 

103ahac.jpg

Slathered with Louisiana hot sauce and equal parts salt and pepper for the rub.

35cobhy.jpg

Bout 5 hours in checked it and spritzed with some water to keep the ends from burning

346m4bn.jpg

Money Shot

 

Costco usually has them.

Posted
Cross posted from sous vide thread.
Lamb shanks, sous vide @ 142 deg for 48 hours. Red wine reduction of the drippings out the bag. With cauliflower mash. #TuesdayDinner
 
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Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?
Posted
14 minutes ago, PorscheGuy said:


Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?

I just threw some butter, a clove of garlic, and some salt and pepper in there. 

  • Like 1
Posted (edited)
9 minutes ago, TankedBevo said:

I don't have a membership but that's good to know. 

afaik you can buy stuff from costco on google express without a membership

 

edit: nope, looks like they closed that loophole

Edited by elfenix
Posted
3 hours ago, Anastasis said:

I just threw some butter, a clove of garlic, and some salt and pepper in there. 

Love some cauliflower mash. I will sometimes add a little sour cream or cream cheese and some shredded parm to firm it up a bit

  • Like 1
Posted
21 hours ago, PorscheGuy said:


Would devour. I’ve done cauliflower rice a bunch, what do you use in your cauliflower mash? Blend it with milk, butter or heavy cream?

Back before burneko went full CR, he had some solid recipes on foodspin. Look up his cauliflower recipe. But this is basically it:

Steam a head of cauliflower until fork tender

Put in blender with cream cheese, heavy cream, salt, black pepper, handful of parm and blend until smooth. (I add garlic here, too)

Pour into baking dish and top with more parm and drizzle with olive oil. 

Put into a 375 degree oven and bake until cheese is browning and bubbling. 

Tell everyone else to fuck off and devour. 

  • Like 3
Posted

Made beef bourguignon this weekend in my pressure cooker for the first time.  Found a recipe for it that stayed pretty close to the Julia Childs recipe but added a wee bit of soy sauce, fish sauce, and tomato paste.  I would have used a pinot noir, the driest of the reds, but I only had a merlot.  3 cups.  Taking the skins off of pearl onions is a pain in the ass, even blanching, but it's worth it.  To cut up the bacon bits, I put half the package (6 oz) in the freezer for an hour.  I took extra care to really dry the steak to get the best sear in the bacon fat.  I also used Better Than Bouillon because it rocks. 2 cups of that broth.  I love this thread and the plate shots, which put mine to shame   The final product looks like slop over mashed potatoes.  But it is fucking heavenly flavors.  I included the pro pic from the recipe website.

Pro tip.  Make it the day before.  And then add the buttered mushrooms before serving.  My teens don't like them because I am a bad father.  Pressure cooker destroys mushrooms, so I added them to my plate, not shown.  

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https://cafedelites.com/beef-bourguignon/

If you don't like the pressure cooker, the recipe has traditional or slow cooker method.

  • Like 3
Posted

Could have.  I read it helps.  Much debate over the use of tomato paste.  A fancier fuck would have made his own fish sauce with anchovy, sea salt, water, and sugar.

I had Thai Kitchen bottle in the door and not a fuck to give.  HEB two fiddy

Looking for venison bourguignon porn.  

Posted

Writing down the recipe for the cauliflower mash made my mouth horny so I made it last night

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And here it is under a rib eye where it belongs

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  • Like 4

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