Dinner of the Gods
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Last night I took a swing at garlic, onion and mushroom fried rice and cooked a perfect ribeye. Seasoned the steak with Ultimate Steak & Roast Rub of course and cooked it to 118 degrees knowing it would carry over 5 more degrees. It was later in the evening so i cooked it in a cast iron pan with half a stick of butter. For the rice i also did half a stick of butter and through in the onions and mushrooms. I let them cook for 3 or 4 mins then i added my basmati rice with a few splashes of soy sauce and cooked until it all married together. Hard to beat.
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Joe Hell Some day I am going to make a list of all the posts of yours that contain some lesser-known type of meat and just spend a week making them all!
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Darkfish89 That looks delicious, even though mushrooms are the devil, but 1/2 stick of butter?! I like fat but my lord that’s a lot of butter to cook a steak in!
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Darkfish89 That looks delicious, even though mushrooms are the devil, but 1/2 stick of butter?! I like fat but my lord that’s a lot of butter to cook a steak in!
Jonathon your attitude towards mushrooms and butter saddens me…
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Yum! Looking at that makes forgetting my lunch today less acceptable. I was going to have leftover kalpudding (Swedish meatloaf with caramelized cabbage)
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Last night I took a swing at garlic, onion and mushroom fried rice and cooked a perfect ribeye. Seasoned the steak with Ultimate Steak & Roast Rub of course and cooked it to 118 degrees knowing it would carry over 5 more degrees. It was later in the evening so i cooked it in a cast iron pan with half a stick of butter. For the rice i also did half a stick of butter and through in the onions and mushrooms. I let them cook for 3 or 4 mins then i added my basmati rice with a few splashes of soy sauce and cooked until it all married together. Hard to beat.
Darkfish89
Looks like a winner. Salivating just looking at those pics.
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Darkfish89 That looks delicious, even though mushrooms are the devil, but 1/2 stick of butter?! I like fat but my lord that’s a lot of butter to cook a steak in!
Jonathon
The devil…OMG. Mushrooms on everything. The more the better. -
Joe Hell What is Swedish meatloaf?
Darkfish89 I started by caramelizing 5 lbs of shredded cabbage in two batches. To a pan on med high heat I added 4 TBL of butter until it starts to foam and add the cabbage. Reduce heat to medium and sprinkle with a generous pinch of kosher salt and drizzle with approx 3 TBL molasses (‘Golden Syrup’ is preferred but hard to find). Cook slow until moisture has evaporated and cabbage is caramelized. Let the first batch cool as you cook the second.
While you are cooking the cabbage you can work on the meat. For my recipe I used approx 2 1/2 lbs of Beef and 2 1/2 lbs ground sausage for the meat base. Gently mix the meat with a bit of salt and pepper. Add 2/3 cup breadcrumbs and 2 cups heavy cream. Take approx 1/3 of the total volume of cabbage and mix gently with the above ingredients. Add mixture to a buttered 9"x13" baking dish. Layer the remaining cabbage evenly over the meat loaf and drizzle 2/3 C Beef Stock (or any meat/veggie stock you have on-hand) and bake at 350 on a covered baking sheet as you will have a little overflow. Cook until you reach an internal of 165. The top will be a little crunchy too!
The recipe also called for a lingonberry preserve based sauce with a little red wine vinegar and Worcestershire…good luck finding lindenberry preserves. They are said to be similar to cranberry in flavor. You could probably add a little vinegar and Worcestershire to some type of sweet and sour sauce to mimic this.
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Joe Hell What is Swedish meatloaf?
Swedish meatloaf is when all the guys sit down and refuse to work because their gefilte fish lunch was too cold
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Swedish meatloaf is when all the guys sit down and refuse to work because their gefilte fish lunch was too cold
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Darkfish89 I started by caramelizing 5 lbs of shredded cabbage in two batches. To a pan on med high heat I added 4 TBL of butter until it starts to foam and add the cabbage. Reduce heat to medium and sprinkle with a generous pinch of kosher salt and drizzle with approx 3 TBL molasses (‘Golden Syrup’ is preferred but hard to find). Cook slow until moisture has evaporated and cabbage is caramelized. Let the first batch cool as you cook the second.
While you are cooking the cabbage you can work on the meat. For my recipe I used approx 2 1/2 lbs of Beef and 2 1/2 lbs ground sausage for the meat base. Gently mix the meat with a bit of salt and pepper. Add 2/3 cup breadcrumbs and 2 cups heavy cream. Take approx 1/3 of the total volume of cabbage and mix gently with the above ingredients. Add mixture to a buttered 9"x13" baking dish. Layer the remaining cabbage evenly over the meat loaf and drizzle 2/3 C Beef Stock (or any meat/veggie stock you have on-hand) and bake at 350 on a covered baking sheet as you will have a little overflow. Cook until you reach an internal of 165. The top will be a little crunchy too!
The recipe also called for a lingonberry preserve based sauce with a little red wine vinegar and Worcestershire…good luck finding lindenberry preserves. They are said to be similar to cranberry in flavor. You could probably add a little vinegar and Worcestershire to some type of sweet and sour sauce to mimic this.
Joe Hell Might be able to get Lindenberry preserves from a European deli or market. We have one here that I am sure that has them. It’s Called Marvel Market, they have foods from all over Europe and Russia as well.
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Joe Hell Might be able to get Lindenberry preserves from a European deli or market. We have one here that I am sure that has them. It’s Called Marvel Market, they have foods from all over Europe and Russia as well.
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