Where my fellow cooks at???

Post by **PensFanInDC** » Thu Dec 15, 2011 2:00 pm

Finally got the kitchen unpacked. We have a gas range (FINALLY!!!) and the middle range is a long oval with a removable cast iron griddle/grill. I freakin' love this thing! Grilled steaks inside last night and they were PERFECT!

As Christmas is upon us it is time for me to make my dad's stuffing recipe. I'm not going to post it as it's a family secret but it calls for 6...

...wait for it...

sticks of butter

Yes. 6 STICKS of butter. My father died at 69 years old after 32 years of diabetes...

count2infinity · Post by **count2infinity** » Thu Dec 15, 2011 2:05 pm

so no one thought to not do 6 sticks of butter in the stuffing for a man that has diabetes?

Post by **PensFanInDC** » Thu Dec 15, 2011 2:11 pm

count2infinity wrote:so no one thought to not do 6 sticks of butter in the stuffing for a man that has diabetes?

His recipe, his choice.

And if you think we didn't try and help him eat better you are wrong.

count2infinity · Post by **count2infinity** » Thu Dec 15, 2011 2:13 pm

I'm not saying that at all, I just look at that as a bit alarming. Aren't you around the age that he was when he was diagnosed with diabetes? I'm not trying to judge you or your lifestyle, but if I had a family history of something (which I do) I'd take every precaution to try to avoid it. But, hey... it's your life.

Post by **PensFanInDC** » Thu Dec 15, 2011 2:19 pm

count2infinity wrote:I'm not saying that at all, I just look at that as a bit alarming. Aren't you around the age that he was when he was diagnosed with diabetes? I'm not trying to judge you or your lifestyle, but if I had a family history of something (which I do) I'd take every precaution to try to avoid it. But, hey... it's your life.

No, I get you. This is a once a year thing. It's not like I make it weekly and the recipe feeds 10.

Post by **shmenguin** » Sun Dec 18, 2011 7:09 pm

pan fried steak with peppercorn cognac cream sauce.

i think i need to let the sauce sit for a while after i turn the heat off. when we were done, i went back to the pan and scraped a bit of leftover sauce off with my finger. it was much thicker and MUCH more flavorful than what i put on the plate. any thoughts?

Chefpatrick871 · Post by **Chefpatrick871** » Sun Dec 18, 2011 8:01 pm

How I do that same style meal.

1. Heat pan to ungodly hot temp add small amount of oil.
2. Roll sides of steak in crushed peppercorns. (also be sure to pay dry the sides of the steak that will be in contact with the pan)
3. Sear steaks 3/4 mins per side (time may vary depending on thickness of steak/your desired doneness)
4. Remove steak from pan. Cover loosely w foil to rest.
5.(away from flames) add brandy to pan and ignite. After the flames die down use a wire whisk to scrape up any bits of goodness stuck to the pan. Add cream and bring to simmer, allow to reduce for thickness. Add in any juices from the meat plate, add meat back to sauce to coat. And serve.

Post by **shmenguin** » Sun Dec 18, 2011 11:26 pm

That's very close to how I did it.

- heat cast iron Dutch oven really hot
- used butter + oil
- generous coating of peppercorn on strip steak
- 3 min each side, then 3 min in oven
- put steak aside under foil
- deglaze with some veggie stock+reduce
-add cognac + reduce ( I didn't ignite though )
- add cream, a bit more pepper and the juices from the resting steak and let cook down for 5-6 minutes

...tasted awesome, but the sauce that was sitting in the pan when we were done eating tasted better than the sauce I put on the steak. Maybe I need to let it simmer longer.

Post by **canaan** » Mon Dec 19, 2011 8:14 am

opened an early xmas present from my brother last night--the meatball shop cookbook. gonna make the buffalo chicken 'balls tonight--pretty excited for it.

Post by **the wicked child** » Mon Dec 19, 2011 8:56 am

Buffalo Chicken meatballs? If those are good, you should post the recipe.

Post by **canaan** » Mon Dec 19, 2011 9:13 am

the wicked child wrote:Buffalo Chicken meatballs? If those are good, you should post the recipe.

check my twitter, bro

Post by **DocEmrick** » Mon Dec 19, 2011 10:01 am

What can you serve buffalo chicken meatballs with? Just any pasta? Mac n' Cheese? I've had buffalo chicken mac n' cheese before, it's pretty good. There's a restaurant on McKnight called Stoke's, excellent sandwiches and mac.

Post by **canaan** » Tue Dec 20, 2011 8:24 am

I went with a twice baked potato. I never cared for the texture of ground chicken, and i still dont. that being said, next time im going to go with larger meatballs and mix in some shredded chicken so its not so one note. i also dont care for using frank's for stuff like this because its overpowering and makes the meatballs taste like just franks and nothing else.
the appearance isnt spectacular, but they look just like they do in the book lol.

Spoiler:

dont take this as "they werent good" because i thought they were pretty tasty.

id like to hear chefpatricks/tifosi's opinion on meatball cooking (covered v. uncovered; wet/marinating v. dry) etc.

Post by **DocEmrick** » Tue Dec 20, 2011 8:25 am

That actually looks really really tasty, something I'd definitely try.

mac5155 · Post by **mac5155** » Tue Dec 20, 2011 8:39 am

No one makes meatballs like my grandma. mmmm italian food

mac5155 · Post by **mac5155** » Tue Dec 20, 2011 9:10 am

I'm going to attempt a meatloaf with some venison mixed in. I'm not sure how it will turn out. Was going to use my venison (that pork was added to) and mix in some ground beef as well.

mac5155 · Post by **mac5155** » Thu Dec 22, 2011 10:09 pm

Wow the meatloaf was awesome. The pork in the venison made it so juicy. The beef held it together so well. Definitely makin that again

redwill · Post by **redwill** » Sat Dec 24, 2011 12:54 pm

I've been wanting to make traditional egg nog from scratch for a long time. I have several recipes from the internets that look very good.

But none of them call for cooking the egg mixture. Does the alcohol take care of any nasty bacteria that might result from the raw eggs?

jimjom · Post by **jimjom** » Sat Dec 24, 2011 1:49 pm

redwill wrote:I've been wanting to make traditional egg nog from scratch for a long time. I have several recipes from the internets that look very good.

But none of them call for cooking the egg mixture. Does the alcohol take care of any nasty bacteria that might result from the raw eggs?

I just looked that up, interesting question. If you use pasteurized eggs and wash the shells it cuts down on the salmonella risk. It also said you can use egg beaters.

Making breakfast casserole tomorrow. Tater tots, cheese, eggs, sausage. Mmm salt.

Post by **columbia** » Sun Dec 25, 2011 12:42 pm

Santa brought me a new wok.

mac5155 · Post by **mac5155** » Mon Dec 26, 2011 12:51 am

We got a Belgian waffle maker. So I need help making waffles plz!

Post by **canaan** » Mon Dec 26, 2011 1:13 am

Twaffles are the best!

jimjom · Post by **jimjom** » Mon Dec 26, 2011 1:34 am

You should eat the waffles

Chefpatrick871 · Post by **Chefpatrick871** » Mon Dec 26, 2011 1:36 am

Awful waffle??

ILikeTurtles · Post by **ILikeTurtles** » Mon Dec 26, 2011 1:55 am

blue waffle...for the love of god just dont ever ever ever look that up.

Where my fellow cooks at???

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