What did everyone cook today?
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Axis backstrap parmesan, over a bed of buttered penne pasta, served with sautéed mushrooms and roasted eggplant.
HerbcoFood Ooh. That’s nice. Bet that hit the spot.
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Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.
RafterW That’sa great looking sandwich. Thanks for the tip about using a t-bone. Never thought of that.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
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Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.
RafterW I missed breakfast and that looks great!
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zbigjeff Busted! It may be me!
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Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.
RafterW that looks great.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
wdaly looks great. You must have those pesky meat Gremilns too. Those sticks would not last long around here either. Great work.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
wdaly That’s the problem I have, once they have one they have to have another especially my grandkids. The grandsons will consume them all if you don’t hide them well.
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wdaly LOL LOL LOL LOL My detective mind was on IT.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
wdaly great looking sticks
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mrobisr Here’s the recipe. Placed here and will also place in the recipe section:
French Onion Soup-
Garlic Confit in Bacon Fat
a. Render/cook enough bacon (around 1 lb) to obtain the liquid for the Confit (should be around 1/2 cup).
b. Peal 2 full heads of garlic and cover with the bacon fat in a small saucepan.
c. Place on the lowest flame you can obtain and cook until the garlic is just starting to brown and soft.
d. Allow to cool and take out the garlic and mash either by fork or small food processor into a paste. Set aside. -
Prepare the beef broth
a. Place 8 cups of beef broth to a pan. (Use either homemade broth or store bought)
b. Add 2 peeled carrots cut into 2 inch pieces, 2-3 bay leaves, 2-3 sprigs of thyme and handful of parsley to the liquid.
c. Simmer for about an hour or until the onions are finished being caramelized (below). -
Caramelize 3 lbs of onions and finish the soup mixture
a. Place about 3 tablespoons of olive oil (or your fav oil) in a heavy pot (Dutch Oven is perfect) and start on medium heat setting. Stir often until the onions just start to caramelize. At this point, add about 2 tablespoons of butter and cook for about 10-15 minutes. Then, add from .5 to 1 tablespoon of salt (depends on you) and the same amount of white sugar (this also depends on your taste).
b. Keep on stirring until the onions are a golden brown.
c. Then, add a heavy half cup of sherry and heavy half cup of dry red wine to deglaze. Stir frequently and cook for about 5 mins.
d. Now add the strained broth to the onions (discard all items in the strainer), add 2 tablespoons of tomato paste and more regular broth or water to make the mixture more “soupy” (if you like a thick onion broth, leave it alone). Simmer for around 30 mins. -
Making the final product
a. Obtain the bread you like and cut it into .5 inch slices (I used French bread. But have used baguettes).
b. Lightly toast and spread the garlic paste over the entire slice for each bowl.
c. Then, cut into bite size squares (around 3//4 to 1 inch). Put aside. I cut them into pieces by personal preference. I don’t like trying to cut the bread with a spoon to get the perfect bite of soup.
d. Ladle the broth/onion mixture into a bowl, add the garlic toast pieces, a good amount of grated Gruyere with about a teaspoon of grated Parmigiano Reggiano.
e. Place each bowl under your broiler or use a searzall torch to melt the cheese. It’s finished when the cheese starts to brown.
f. Serve the goodness.
zbigjeff looks good. Thanks
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Everyone talking about the smoked cheese the last few days made me dig into the inventory this morning and grade some up for an omelet. I used a cheese from Sam’s Club, it us their Members Mark brand Flamin Jack. It’s spicy and a good smoking cheese since it only about an inch thick. It made a great omelet with fresh mushrooms, onion, pepper and diced tomatoes.
GWG8541 good looking breakfast
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Since the temps were in the teens and I wanted to smoke a protein, I went with a nice quick marinated Salmon with a honey bourbon glaze to finish it. While it was smoking, I did some fried rice and an Avocado salad for sides. Relatively healthy, but really tasty.
GWG8541 delicious looking meal.
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Axis backstrap parmesan, over a bed of buttered penne pasta, served with sautéed mushrooms and roasted eggplant.
-
I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
wdaly good looking sticks.
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Since the temps were in the teens and I wanted to smoke a protein, I went with a nice quick marinated Salmon with a honey bourbon glaze to finish it. While it was smoking, I did some fried rice and an Avocado salad for sides. Relatively healthy, but really tasty.
GWG8541 I am glad you are feeling much better & cooking up a storm. That looks terrific for a Friday night to boot.
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Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.
RafterW Whew that looks satisfying & got your peas & veggies to boot.
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Philly cheese steak bake. KS raised beef T bone, rather than traditional ribeye. Cut against the grain, the t bone works just as well.
RafterW wow that looks terrific.
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I did get my Teriyaki sticks smoked yesterday. They are pretty tasty. Don’t seem to last long around here.
wdaly great looking sticks!
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