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Post by JSUSoutherner on Jun 11, 2021 23:31:51 GMT -6
I'm going to turn this into a food thread now. Because food is fun. Behold. My beef. View AttachmentTortellini Basil Pesto Alfredo with Seared Garlic Butter Scallops. One of my favorites. View AttachmentI know one of you guys has some Brisket pics to share. You're gonna tease us with pics and not share recipes?!? I gotta know more about that tortellini dish. It's pretty basic. Just get some three cheese tortellini from the market. I like the fresh, not frozen stuff. Cook the pasta till done. Then I put it in my dutch oven (though a sauce pan works fine, it really just depends on how much you make), add some basil pesto (I'm too lazy to make my own pesto) and some heavy cream and cook and stir till desired sauce thickness. I add just a little sea salt and some garlic powder as I add the cream. Scallops are straight forward as well. Get your favorite non-stick Teflon pan, some extra virgin olive oil, some butter, minced garlic, sea salt and parsley. I get fresh scallops from my butcher because frozen scallops don't sear as nicely and give you the nice firm texture when cooked. Lightly oil your pan, sear scallops, add the butter, garlic, and seasoning and then baste the scallops with a spoon till cooked through. Then just throw it on your tortellini and go to town. I don't use exact measured recipes. I just kinda use what I need. The only measured recipe I have is for my buffalo wings because the ratios I have on that recipe are difficult to remember. I also don't make them very often because it's a very tedious recipe. Another favorite of mine is another really simple one. Bacon Chipotle Melt. Just get some sandwich bread, shredded smoked gouda, shredded cheddar, bacon bits, and chipotle aioli. Butter up your bread and cook it in a nice pan or on a skillet like grilled cheese because it's essentially just grilled cheese with extra steps. But the chipotle, bacon, and gouda make it a good ass grilled cheese. Smoked Gouda is also a secret weapon for some really bomb Mac and cheese. And while I'm here, I may as well share my weirdest recipe: peanut butter and pepperoni pizza. Yes. I know. I know. It sounds weird and gross. But trust me I discovered it last year when I was really drunk in Minnesota at some random resturant. I gave it a try there and liked it. I saved some for the next day because I wanted to know if it was a product of me being drunk or if it was actually good, and the next day it was just as good sober. I was shocked. So I reverse engineered their method. Essentially the reason it works is the sweetness from the peanut butter balances the spice of the pepperoni. You gotta use the all natural peanut butter. The kind that will naturally separate and you need to stir before using. Use whatever dough you want but add just a little peanut butter to the dough first (just enough that you'll just taste it a little bit, not a lot) then add your sauce cheese and pepperoni as normal. Adding some red pepper flakes is always a good call. The place in Minnesota actually serves it with jalapenos as a topping, but I don't like jalapenos. Use the PB as a light base under your pizza sauce. Not a topping. It's definitely the weirdest thing in my arsenal and people always ask me "what the absolute hell are you thinking?" when I mention it. But there's a reason to the insanity. I thought it was really dumb too. Until I tried it.
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Post by gemofthehills on Jun 12, 2021 6:02:05 GMT -6
To get a decent sear on reverse cooked meat it has to be extremely dry. Still hard to get a good looking one, or at least for me but being dry helps.
Sous vide is great especially for getting several different degrees of cooking ready at the same time.
Are you searing on a grill or an iron skillet?
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Post by pubdaze on Jun 12, 2021 6:31:58 GMT -6
Say you’re a Home Ec major without saying you’re a Home Ec major. Nice beef by the way. Double major in engineering. And thanks. I like my beef. And yes. It's medium rare. View AttachmentThat pic isn't the same beef as the earlier beef. It's the beef I made today. I got a new sous vide circulator and was giving it a go. Makes for a very tender steak. Just gotta get a nice sear like so. View AttachmentMed rare is on point. I like to melt some blue cheese crumbles on the top of my steaks. Yummy.
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Post by gemofthehills on Jun 12, 2021 6:36:19 GMT -6
The only bad thing is at todays rates its about $30 worth of beef.
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Post by JSUSoutherner on Jun 12, 2021 8:28:08 GMT -6
Double major in engineering. And thanks. I like my beef. And yes. It's medium rare. View AttachmentThat pic isn't the same beef as the earlier beef. It's the beef I made today. I got a new sous vide circulator and was giving it a go. Makes for a very tender steak. Just gotta get a nice sear like so. View AttachmentMed rare is on point. I like to melt some blue cheese crumbles on the top of my steaks. Yummy. Sometimes when I'm bored I'll do this. Paramsan cheese crust. To get a decent sear on reverse cooked meat it has to be extremely dry. Still hard to get a good looking one, or at least for me but being dry helps. Sous vide is great especially for getting several different degrees of cooking ready at the same time. Are you searing on a grill or an iron skillet? Yesterday was my first go at Sous Vide. When I pulled it out of the bag I set it on a cooling rack and pat it dry with a paper towel. Seared with my cast iron. I'd say it went pretty well. When I seared it I used another paper towel to dab a little avacado oil on the meat itself rather than the pan. I usually get better results that way because I can use less oil and get a more consistent sear. I usually have the pan in the ballpark of 475-500F. I live in an apartment right now so I don't have a grill. I'd like a smoker but I'm gonna wait until I get a house. The only bad thing is at todays rates its about $30 worth of beef. Choice grade ribeye is like $16-$17 a pound up here. Usually I get NY strip though. I got two of those ready to go. The meat counters at my local super markets carry a pretty good selection of cuts and they are all choice. So I just go in and pick up the most well marbled ones they have. Most of the steaks I pick up really aren't much different than prime. The cheap choice grade ribeye I got yesterday at Meijer. $17 a pound The 2in thick Prime bone-in bohemoth I had my butcher cut for me right off the cow. (The nice dark red color was from dry brining which I didn't do on the other ribeye shown above I recommend giving it a go if you haven't before) $30 a pound. As long as you know how to pick steaks, you can get away with being choosy when picking choice and always end up with great steaks.
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