What did everyone cook today?
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My wife made her usual killer venison meatloaf, I grind the venison with usually about 10-15% beef fat. Pretty sure the way to flavor town is using ritz crackers.
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Still to hot to cook inside, Here’s Snack Lunch off the grill.Steven Winscot you can never lose when it comes to nachos.
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craigrice Looks awsome!
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Surg lLooking great!I just love blue crab!Been a long time though
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon That particular sauce is a total winner and transcends the test of time. The preparation is only done at high end steak houses. Happy for you guys.
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Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f
or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.!
Improvise, Adapt and Overcome! Semper Fi
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon Looks awesome, we also try to do something different once a week. Usually on the weekend.
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon What power setting did you use on your microwave when you cooked that?
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Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f
or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.! Bob Stehlik those birds look awesome.
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Jonathon That particular sauce is a total winner and transcends the test of time. The preparation is only done at high end steak houses. Happy for you guys.
zbigjeff
Wild rabbit browned and then slow cooked in pellet grill -
Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f
or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.! Bob Stehlik man those look great
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Bob Stehlik I chase yellow perch in the winter. Tasty little boogers and fun to catch through the ice.
ND Mike I think that the fish caught sure hard water season taste better. You have to indulge every once in awhile.
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon that looks delicious. Im gonna have to give that a try. I’ve found that whiskey will light better when it’s above the 110 proof range. The kind that warms your inerds. Hard to believe the EC barrel proof was a slow lighter. I would have had to sip a little while cooking.
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zbigjeff
Wild rabbit browned and then slow cooked in pellet grillRON PARRISH wow, I haven’t had rabbit in a few years. That looks great and gives me a great idea for what to do with the ones terrorizing my garden.
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zbigjeff
Wild rabbit browned and then slow cooked in pellet grillRON PARRISH what temp in the pellet grill to finish?
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Reverse seared a couple Creekstone Farms pichanas. Seasoned the with Butcher BBQ Steak and Brisket rub and fresh ground pepper. Cooked on the PK Original. Also made creamed cucumbers, and chimichurri to go along with it.
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zbigjeff
Wild rabbit browned and then slow cooked in pellet grillRON PARRISH I can just smell the goodness.
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RON PARRISH what temp in the pellet grill to finish?
GWG8541 This one was terrorizing mine! it was in for a couple hrs at 225
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My Sunday dinner. So, the wife and I have made a deal where once a week one of us will cook something more involved than our normal dinners. This Sunday I chose Steak Au Poivre which is a steak dish with peppercorns and cream sauce.
- Coated the steaks with salt (Used strip though I think Fillet is the normal choice)
- In a pestle coarsely grind some peppercorns, lay them out on a plate and then drag the steak through it pressing down to make sure the pepper stays with it.
- Over high heat in a pan add 1/4 stick of butter and a tablespoon of olive oil. Then add the steaks and let them cook 4 minutes a side.
- Remove the steaks and tent them under tin foil and set aside
- Pour off the excess oil but not the peppercorns or any left over crust, add some cognac (I used whiskey, didn’t burn as well) and set on fire. Continue to shake the pan until the flames are out and then add heavy cream
- Whisk them together until the sauce e starts to thicken, add the steaks for another minute or so and baste the sauce over them and then serve!
Jonathon man it is awesome developing skills that can create great food.
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