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2lbs ground beef, 1lb Italian sausage, and accompanying beans, veggies, and seasonings in the All Clad.......it barely fit.
Side note: I had absolutely no idea how expensive the better half's crock pot was until I received an email from Williams Sonoma this week that they were doing a 50% off sale. I was flabbergasted that people would actually pay $500 for a crock pot.
I was flabbergasted that people would actually pay $500 for a crock pot.
That seems excessive.
Slightly over 1lb pork tenderloin. For tonight, I bought the kind that's pre-marinaded in stuff.
Sear 3 minutes per side on high in a non-stick pan. Then transfer into a baking sheet, top with the chimichurri left over from two weeks ago, and bake at 400° for 14 minutes, topped with your favorite spice blend.
Into the same pan goes:
A tiny bit of olive oil
1 yellow squash
1 zucchini
1 red bell pepper, and
1 small red onion
All coarsely chopped. (Except for the olive oil of course. You can't chop oil. That would be silly.) Sear on higher-than-high for 5-6 minutes, stirring every 2 minutes, until charred but not soggy.
Slice the pork to about 3/8", plate, and add a bit more of the spice blend. Drizzle some 12 year old balsamic vinegar over the veg. This is the stuff you bought at the little specialty store near the train station upstate, which is nearly as thick as honey.
Would you share your recipe for chimichurri? I had some in Puerto Rico that I really liked and don't trust that I can get a good recipe off the general Internet.
I have made some chimichurri from scratch without a real recipe. It's not terribly hard. You want it to be herbal and garlicky-oniony but not too tangy. it's job is to complement the meat, not overpower it and change the flavor profile. You only need like 3 ingredients. parsley, garlic, oregano, white or red wine vinegar, and maybe a little olive oil to give it some thickness. Sometimes I add a tiny bit of jalapeno to give it some kick or maybe a shallot. Go easy on salt and pepper if you add it. I tend to like it thick and chunky so it heaps, but you can also make it more thin like a loose salsa.
In other news:
I made some bolognese sauce in my pressure cooker last night. Such a delicious sauce over the fresh, big, flat pasta I picked up at the Italian Store by my house.
Unfortunately we were ravenous and it was too delicious so I only have photos of clean plates and the leftovers.
I used this recipe but subbed uncased sweet italian sausage for ground pork because no meat counter. https://stripedspatula.com/bolognese...e-instant-pot/
An hour or two before lunch, fire up the grill with a smoker box and put some German sausages and a pre-boiled potatoes.
Let it do it's thing for a while, then check for proper look and color
Serve with some sauerkraut, , green onions and butter on top of the smoked potatoes (which by the way came out crunchy on the outside and soft and delicious on the inside. Enjoy slowly, do not drown the goodness in any sort of sauce!
Would you share your recipe for chimichurri? I had some in Puerto Rico that I really liked and don't trust that I can get a good recipe off the general Internet.
Pretty much what y8s said. It's usually an improv thing, which I tend to keep simple.
1 jalapeno, a handful cilantro, and a couple cloves of garlic. Puree it in the small food processor, adding lime juice to reach the desired consistency.
I have made some chimichurri from scratch without a real recipe. It's not terribly hard. You want it to be herbal and garlicky-oniony but not too tangy. it's job is to complement the meat, not overpower it and change the flavor profile. You only need like 3 ingredients. parsley, garlic, oregano, white or red wine vinegar, and maybe a little olive oil to give it some thickness. Sometimes I add a tiny bit of jalapeno to give it some kick or maybe a shallot. Go easy on salt and pepper if you add it. I tend to like it thick and chunky so it heaps, but you can also make it more thin like a loose salsa.
Originally Posted by Joe Perez
^ =
Pretty much what y8s said. It's usually an improv thing, which I tend to keep simple.
1 jalapeno, a handful cilantro, and a couple cloves of garlic. Puree it in the small food processor, adding lime juice to reach the desired consistency.
Thanks to you both for the responses. I am pretty sure the stuff I had in PR had cilantro in it so I'll give that a shot.
Been reading Kitchen Confidential for the past few nights. Weird, since I can't remember the last time I held a physical book in my hands, rather than the old Kindle. I'll admit, the Kindle is slightly more desirable from an ergonomic standpoint. (I guess it's reasonable to expect that, over the course of 600 years, some moderate improvement in the user-experience is to be expected.)
Hell of a good book, at any rate. Very little practical culinary info, but a damn fine read.
Anyway, got to this paragraph and have to admit that it triggered some feels.
We just finished the last season of Parts Unknown on Netflix. The episode they shot in France with Eric Ripert (the shoot on which didn't come down for breakfast and they later found him in his hotel) was a particularly weird episode.
His typical wry/smartass/playfulness, was replaced with a mean-spirited, biting sarcasm, many references to death, etc. It was very bizarre.
I'm not typically one to shy away from painful stuff, but now that we know it's the shoot where he took his life, and his on-camera demeanor.............I'm kind of surprised they even made that episode public.
wouldn't you kill yourself too if you found out the story, that you paid to silence, of your girlfriend you left your wife of 11 years for was sexing a minor, was about to go public anyway?
Speaking of cilantro, which is mana from whatever astral realm you choose to believe in...
I've found the best way to store it is like this:
place upright in water (like you do for flowers).
You can either leave it out on the counter OR
Put a plastic bag over the leaves and place it in the not-so-cold part of your refrigerator.
blew my mind when it lasted almost two weeks this way. (Hey sometimes I don't use it so fast.)
That said, I have both cilantro and parsley in my fridge and a big ol flank steak in the freezer. I think I need to heed some of this thread advice.
wouldn't you kill yourself too if you found out the story, that you paid to silence, of your girlfriend you left your wife of 11 years for was sexing a minor, was about to go public anyway?
Just saw this on tv and I'm going to make it this weekend:
Pollo Almendrado
Ingredients
1/2 large white onion cut into pieces
6 cloves garlic unpeeled
2 pounds (about 7 or 8) roma tomatoes
5 whole cloves
12 black peppercorns
1 1-inch stick ceylon cinnamon or canela
1 teaspoon dried oregano
1/2 cup vegetable oil
1 3-pound chicken cut into serving pieces (wings removed for later use and breasts cut in half)
1 teaspoon kosher or coarse sea salt
2 cups chicken broth divided
1 cup slivered almonds
1/2 cup black raisins
1/2 cup manzanilla olives stuffed with pimientosliced
1/4 cup capers chopped
1/2 cup pickled jalapeño rajas or slices
To Prepare
Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.
Tonight was a very light, succulent dish, which I hereby dub Tilapia alá Morte per Impiccagione.
It's a simple dish, but the actual cooking stage is a bit tricky to time, as things happen fast once it's on the fire due to the delicacy of the ingrediants. Definitely a winner, though. This one is staying on the wall.
Tilapia fillet(s), thawed
Fresh asparagus
Mayonnaise
1/4 cup Butter (softened at room temp for a day)
Lemon juice
Grated hard cheese (Romano, Asiago, Parmesan, etc)
Dried basil
Black pepper
Onion powder
Minced garlic
Ghee (Ghee is amazing for skillet-cooking, as it's more resistant to burning than butter or most oils)
Soy sauce (I used coconut aminos)
Dry white wine, or cooking wine (I use Edmundo Vino Seco Para Cocinar)
(@IB Nolan , bullet-lists are correctly indenting in the composition window, but not in the actual post. I also cannot insert a blank line between the sentence beginning with "It's a simple dish" and the bullet list. I've tried about a dozen different things, both in WYSIWYG and in <Source> view, none work. I really wish this worked as well as it did a month ago before you guys decided to break it for no obvious reason.)
Prepare a sauce: Melt the butter in a small bowl (put the small bowl, covered, into a larger bowl of hot water), then add about 3 tbs mayo, 2 tbs lemon juice, and 1/2 - 1/4 tsp (to taste) of onion powder, black pepper, and dried basil. Mix well with a fork. It's ok to stick it in the microwave for 10 seconds if the butter starts to re-coagulate before the mixture is fully homogenized. This amount will suffice for 4-6 fillets, and will keep for a while in a lidded bowl in the fridge.
Wash and trim the asparagus. Cut off the hard ends, and then halve (or third) the remainder, depending on length and girth.
Place a small spoonful of ghee into a skillet on low, and allow it to fully liquefy. Toss in 2-3 cloves of crushed garlic, mix, then toss in the asparagus, stir again, cover, and turn to medium-high. This one will cook for 6-8 minutes. Stir occasionally.
Meanwhile, the tilapia is on a lightly oiled baking pan. Stick under the broiler on high for about 3 minutes. Flip, then another 2 minutes. Withdraw the pan, and coat the tilapia generously with the sauce and lightly with the cheese. (I prefer Romano to Parmesan. Asiago is usually my go-to hard cheese, but might have been a bit strong for this dish.) Back under the broiler for another 2-3 minutes, until it just starts to brown. We do not want to over-cook tilapia.
Withdraw the fish and set the baking pan on the counter. By this point, the asparagus is *just* about done. Crank up to high, toss in a generous splash of wine and a stingy splash of soy sauce / aminos, let it reduce for about a minute, and then plate, pouring the dregs of the skillet over the asparagus and the scrapings from the baking pan over the fish.
Bon Appétit!
Last edited by Joe Perez; Oct 24, 2018 at 09:32 PM.
ent to one of our favorite restaurants near @y8s but I think they have started phoning it in. Menu still said "summer menu" and we were both a little son disappoint.
we've been on a Russian food place kick. for the first time in the history of the world, Russian food is being cooked in a fine dining setting around here. it's refreshing
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