One photobomb deserves another

Tasso Ham



Beans with tasso & jalapenos served with cilantro parsley lime cream.



______



48 hour chuck steak sous vide (135F), served with sous vide glazed carrots and sous vide cippolini onions, and green salad

______





Sous vide, then duck fat fried yukon gold potatoes. Arzak egg.
______





Weisswurst emulsified sausage with these muh fuh pancakes.

Anyone want to talk Easter menus? I'm feeling rather uninspired, but we're hosting a small family gathering, so I'm gonna be cooking. The GF has requested that the meat not be pork. Not that we're avoiding pork altogether, but she just doesn't want ham or a pork roast.

So is it pretty much lamb then, assuming I don't make matzoh ball soup and brisket and try to convince my gf's parents that we're converting?

What are you all cooking? I need some inspiration. TIA.

One year i served rabbit for easter dinner. true story, and delicious.

Haha. I would love to do this actually; I am a big fan. But I think we're down to doing either duck or lamb. Trying to put together a menu now. I'm definitely taking suggestions, and I'll update when it's all planned.

thought d bump this thread with a couple pics I had lying around:

Blackened Mahi Tacos



1 Filet of Mahi Mahi

Blackening Mix:
Paprika
Garlic Powder
Black Pepper
Chili Powder
Hot Shot Black and Red Pepper Mix
Salt
Cumin
Cayenne Pepper

Fresh chopped veg (I just like lettuce and onion)

Sour Cream + Cilantro = Cilantro Sour Cream


Chop the Mahi into bite sized chunks
Lightly toss in EVOO
Apply Blackening Spice Liberally
Chop Veggies
Mix Cilantro and Sour cream and put in fridge to set for a few minutes

Pan to Medium High
Cook the fish chunks
Lightly toast a tortilla over open burner

Spread Cilantro Sour Cream on Tortilla. Add the fish and veg. Yum!




Seafood Fettuccine Alfredo w/ homemade garlic bread



Scallops
Shrimp (I remove the shells and tail before hand because I hate when people have tailed shrimp in pasta)
Fettuccine Noodles
2 Cups Skim Milk (if you wanna be healthy) or 2 Cups Heavy Cream
1 Cup Clam Juice
1/2 cup freshly grated Parm
Flour to thicken
Chopped Garlic
Dried Parsley and Oregano
Salt and Pepper

Garlic Bread:
1 French bread loaf
1/3 to 1/2 stick of butter
Couple clove finely minced garlic
Small amount of EVOO
Fresh Parsley
Pepper

Afredo Sauce:
Start with finely chopped garlic in EVOO over medium heat. Lightly brown the garlic. Add in the clam juice, dried oregano and dried parsley. Simmer for 5-10 minutes.

Add in the milk/cream, salt, pepper. Keep over medium- medium high heat, stirring occasionally. Do this for 15-20 min. Slowly add flour. Its best to use a sifter so there are not big chunks going in. Mix the flour in as you add until you reach desired thickness.

Freshly grate Parm and mix in slowly to avoid clumps. Once everything is mixed in, and sauce is desired thickness, make sure you taste. I often find I need to add more salt and pepper at this time. Turn sauce to medium low to keep warm.

Cook pasta. Sear scallops in EVOO, cook shrimp. My scallops didnt sear up great because the only pan I had left was too big for my burners with the sauce and pasta on already. Add salt and pepper, garlic if desired.

Serve with freshly chopped Parsley


Garlic Bread:
Take butter out to soften (can microwave if necessary- dont want totally melted butter though). Split the french loaf in half both "hot dog and hamburger" style. In a small dish, add the butter, pepper, garlic, parsley. Use EVOO to get a pastey consistency. Mix well.

Oven to 350. Spread mixture liberally over bread, bake for 10 min or until crispy.

No pictures (sorry -- I messed up). x-posted from the POG LC thread:

yeota- for the fish tacos, find a good white sauce recipe you like, itll go with the fish so much better than just the plain sour cream. they are easy to make, usually a combo of sour cream, mayo, lime juice and spices. if youre going authentic then its mexican crema. then cilantro on top of everything. queso fresco is great topping as well.

Made some great veggies this last weekend.

Roasted heirloom carrots tossed in aged balsamic, garlic, a bit of EVOO and salt and pepper
Crispy heirloom new potatoes tossed in EVOO, grain dijon mustard, rosemary, salt and pepper
Grilled ramps with salt (so good when fresh and in season)

The carrots and potatoes were just two trays about 45 minutes in the oven and both were phenomenal. Ended up also making a quick salad with local arugula, pistachios, radishes, favas and parmesean with a homemade lemon vinaigrette as a side.

That sounds delicious... Will try that next time!

I have some takeout lemon pepper chicken wings leftover. I don't like cold chicken like some people do, and I'm thinking they would be better reheated in the oven than the microwave, yes?

If so, recommended cook time and temp?

Cool thread.

I bought some split peas this evening at my local store and was wondering if anyone has any experience with cooking them / any recipes ?

TIA

I have made Alton Brown's split pea soup a number of times, and really like it. My family likes the chipotles reduced by half, but I like it as written.

The version I make is from I'm Just Here for the Food, but all the versions I see via Google are the curry version, which I don't know.

Reheating by either method will probably result in dry wings, but I would go with the oven (or a toaster oven). Hot enough to get them warm, but no so hot as to re-cook them, so something like 225-250 should work. I would cover them with foil, and pop them into a pre-heated oven for about 20 to 30 mins.

Thanks, I'll check that out

Time for a 2012 thread.

I have carpets / couches that are starting to smell because I cook a lot. Suggestions for fixing this?

Hire someone to steam clean them. It's not expensive. At least not in the US.

Could I rent a steam cleaner and do it myself or should I rely on a pro?

you can do that yourself

A pro is a 22 year old gang banger. Who at best will pocket the change in your couch, and at worst will come back a week later and burgle your house. So yes you could do it yourself.

Cooked up some lamb chops last night with sweet potato fries & mash. Came out purrrrfect:

That looks incredible

Just awesome

Nice lamb chops Roy they look perfect.

^^^^
Looks really delicious
Wish they had lamb at my store, never have cooked it before

Did my first Sous Vide experiment today using a beer cooler.

Pork Tenderloin from Costco. Rubbed with S&P, Garlic Powder, Cumin, Cayenne, Paprika. Wrap tightly in Saran wrap then put in a ziploc bag.



Here is the beer cooler I used. I decided I wanted the pork at 145. Started with water a little above 150 (since this was my first time I definitely didn't want to undercook it!). A tip for submerging the meat: Seal the bag most of the way, but leave a little slit. Start putting the meat in the water, and the air gets pushed out. Get as much air out as possible before sealing, otherwise it will float!



I was planning this to be an all day thing. Left for 2 hours to go to lunch, came back and we were at 135! uh oh. Beer Cooler was in the shade. Moved to back of the house, bailed a little water and added some very hot (nearly boiling) water to even it back out to 150.

Water temp held better in the sun, when I pulled the pork the water was at a perfect 145. Unwrapped the pork and it was a little under- like 143. However, once it rested a bit we got to a perfect 145!

Here it is after resting. Looks gross! (smelled great!)



Fire up the grill. Along with some asparagus, I mark the pork. Didn't do a very good job, was too impatient and it was pretty windy out. Good enough.



OK, the moment of truth. Time to slice it up!



BOOM! Amazing! Looks great, here is a little closer shot



Couldn't have came out better. The perfect amount of pink for me.


And now what you've all been waiting for, EMC!




It tasted great, the best pork tenderloin Ive ever had. Tender, juicy, flavorful. Can't wait to try this with a rib roast!

Tip for getting the air out of your zip lock sous vide bag: get an everyday drinking straw, you know, the big ones that you would use for Coke or something. Squeeze most of the air out of the bag, and zip it mostly closed, so there is just a one inch or so slit on one side. Put in straw. Zip the closure right up against the straw, and suck like mad. Almost all the air will be gone. In one motion, as you pull the straw out, slide the zip lock closed. You will be almost 100% air free in the bag.