Where my fellow cooks at???

[the wicked child]

Put a spin on a bacon-wrapped pork tenderloin recipe I had used in the past (I'm too lazy to do it now, but I'll try to dig up the recipe itself later).

Made a rub of olive oil, fresh garlic, fresh thyme and rosemary (should also be fresh, but I only had dried).
Took a boneless, butterflied chop and seasoned both sides w s + p.
Stuffed w/ Stovetop Pork stuffing.
Rubbed the outside of chop w the rub.
Wrapped it w 3 thin slices of bacon.

Browned the bacon in a pan on each side, then transferred to a 350 oven for about 20 mins or so.

Added the drippings to some pork gravy and served it w that.

It looked phenomenal (should have snapped a pic) and tasted great too.

[Chefpatrick871]

Sounds awesome!!!

[columbia]

This thread does need more food pr0n.

[Chefpatrick871]

Cornstarch most def needs to be mixed w cold water first.

And be the consistency of heavy cream. You also want to simmer your sauce for 5-10 to allow to blend and thicken. Helps avoid adding too much. Also stir vigorously when you add it in to prevent having a cloudy sauce. Arrow root is another good thickening agent.

[mac5155]

How do I replicate the bier cheese from Hofbrau?

[count2infinity]

How do I replicate the bier cheese from Hofbrau?

break into their kitchen and take it.

[obhave]

Attempting to make my own taco seasoning for my tacos tonight:
* 1 Tbsp chili powder
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* 1/4 tsp crushed red pepper flakes
* 1/4 tsp dried oregano
* 1/2 tsp paprika
* 1 tsp salt
* 1 tsp black pepper
* 2 tsp corn starch

[ExPatriatePen]

Attempting to make my own taco seasoning for my tacos tonight:
* 1 Tbsp chili powder
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* 1/4 tsp crushed red pepper flakes
* 1/4 tsp dried oregano
* 1/2 tsp paprika
* 1 tsp salt
* 1 tsp black pepper
* 2 tsp corn starch

Bo-De-Ga (Dear God girl, you're in NY)

[mac5155]

Simple steaks on the grill, corn on the cob and French fries tonight. Prob my fav meal ever

[Bowser]

I made chicken wings with Sweet Baby Ray's BBQ, fries, and hot dogs on the grill this afternoon. It was very good.

[columbia]

Sunday roast:

2 pound rump roast
Salt and pepper it and dust with flour.
Brown all four sides in canola oil.
Add at least a cup of red wine
300 degrees at 3.5 hours

Place the roast on a dish, tightly covered with foil.
Reserve all of the liquid from the pot

Gravy (using the roasting pot):
6 tablespoons of flour
6 tablespoons of oil
salt and pepper to taste
Bring it to a quick boil, constantly stirring.
Add 2 cups of the reserved liquid from the roasting pot and continue on high heat, until it reduces a bit.

Pour yourself a glass of wine and enjoy.

[ExPatriatePen]

Sunday roast:

2 pound rump roast
Salt and pepper it and dust with flour.
Brown all four sides in canola oil.
Add at least a cup of red wine
300 degrees at 3.5 hours

Place the roast on a dish, tightly covered with foil.
Pour off all of the liquid from the pot

Gravy (using the roasting pot):
6 tablespoons of flour
6 tablespoons of oil
salt and pepper to taste
Bring it to a quick boil, constantly stirring.
Add 2 cups of the liquid from the roasting pot and continue on high heat, until it reduces a bit.

Pour yourself a glass of wine and enjoy.

I try my darnedest not to even use the oven during the summer months... now, in the winter, I use it constantly.

But that recipe sounds great!

[columbia]

A chuck roast works too.
It's definitely a different taste, as it is fattier and the connective tissue breaks down a lot.

I'm starting to sound like tifosi77.

[mac5155]

Surprisingly my steaks turned out well. I hate hate hate walmart meat. I only buy it as a last resort..prefer the fresh stuff from giant eagle but the walmart top sirloin was very good. Seasoned with Montreal steak grillmates. Yum!

[Chefpatrick871]

Made tenderloin shish kabobs tonight marinated in a mixture of Dijon, balsamic, wors. sauce, garlic, rosemary and a minced jalapeño. W typical veggies and pineapple. Also grilled up some chilli lime corn on the cob. With a big honkin salad and some long grain and wild rice a very enjoyable summer dinner.

[count2infinity]

I avoid walmart meat at all costs. they pump their packaging full of carbon monoxide to make sure the meet stays red as long as possible, so it looks fresh, but who knows how long it's been there.

[Pavement]

Simple steaks on the grill, corn on the cob and French fries tonight. Prob my fav meal ever

I had steak last night too, with grilled mushrooms and onions and a creamy pepper sauce. very nice

[tifosi77]

You want food porn, eh?

Was watching 'Avec Eric' on my lunch break the other day and saw Eric Ripert demonstrate this dish:

Barely Cooked Salmon with Leeks and Red Wine Butter Sauce

It's an insanely easy dish to cook, suitable for weeknight meals. And unilateral cooking is a method I'm definitely going to try with other fish. Here's my preparation of Ripert's dish that I made for dinner that night:


(I'm posting these from my Picasa gallery, btw, so please let me know if anyone sees a red 'x')

I badly overcooked the leeks (they had almost no texture whatsoever), and I still have difficulty making sauces in the prescribed manner (way too acidic in balance). But overall the dish was pretty delicious and earned a spot in the regular rotation.

I'm starting to sound like tifosi77.

Btw, I 'liked' Chef Michael Laiskonis (dessert chef of Le Bernardin) on Facebook. The other day he posted a photo of a brown shipping box that was delivered to him just before the restaurant closed down for five weeks; his copy of Modernist Cuisine had arrived.

[count2infinity]

i hate salmon, so no thanks. all other fish i tend to like, but salmon, no thanks.

[mac5155]

I DIDNT WANT SALMON

[tifosi77]

I beseech the lot of you to watch tonight's episode of "No Reservations". Tony Bourdain goes and works the line at elBulli, the (now closed) restaurant in Rosas, Spain that could rightly be called the most important restaurant in the history of cooking. I think I might be posting this after the first airing has already happened (on East Coast time), but Travel Channel loops their programming every three hours. Set your DVR and hunker down for an unprecedented look at a one-of-a-kind establishment.

[columbia]

I beseech the lot of you to watch tonight's episode of "No Reservations". Tony Bourdain goes and works the line at elBulli, the (now closed) restaurant in Rosas, Spain that could rightly be called the most important restaurant in the history of cooking. I think I might be posting this after the first airing has already happened (on East Coast time), but Travel Channel loops their programming every three hours. Set your DVR and hunker down for an unprecedented look at a one-of-a-kind establishment.

DVR already set.

[columbia]

I beseech the lot of you to watch tonight's episode of "No Reservations". Tony Bourdain goes and works the line at elBulli, the (now closed) restaurant in Rosas, Spain that could rightly be called the most important restaurant in the history of cooking. I think I might be posting this after the first airing has already happened (on East Coast time), but Travel Channel loops their programming every three hours. Set your DVR and hunker down for an unprecedented look at a one-of-a-kind establishment.

Just watched it.

[jimjom]

Tifosi77 your dish looks great.

I also dvr'd both Bourdain episodes tonight and I'm looking forward to watching them.

[tifosi77]

Absolutely brilliant episode..... favorite part was José Andrés asking the fisherman to double check seasoning for him. Great stuff.