What did everyone cook today?
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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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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 I am going to have to go get me some of those birds this week. Looks great and mighty tasty.
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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 awesome! I bet it tasted great as well!
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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 Cornish game hens are a good choice. Love those little guys! I like your idea of halving them and vac sealing for later!
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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 amazing
Life is a Garden - Dig it.
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Jonathon looks amazing
Keto stuffed sweet peppers
More like a snack than a meal. Sure are tasty though.
Filling is philly cream cheese mixed with shredded cheddar cheese and some smoked bacon bits. Sprinkled with everything bagel seasoning. Air fryer at 400 for 6 minutes.
Life is a Garden - Dig it.
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Keto stuffed sweet peppers
More like a snack than a meal. Sure are tasty though.
Filling is philly cream cheese mixed with shredded cheddar cheese and some smoked bacon bits. Sprinkled with everything bagel seasoning. Air fryer at 400 for 6 minutes.
lkrfletcher I could go for some of those. They look good
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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 Wow Bob - Awesome
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Keto stuffed sweet peppers
More like a snack than a meal. Sure are tasty though.
Filling is philly cream cheese mixed with shredded cheddar cheese and some smoked bacon bits. Sprinkled with everything bagel seasoning. Air fryer at 400 for 6 minutes.
lkrfletcher Solid jam there.
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zbigjeff
Wild rabbit browned and then slow cooked in pellet grillRON PARRISH - Looks great. Can’t say as I have ever had rabbit.
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lkrfletcher I could go for some of those. They look good
cdavis - I think this would be great in a jalapeño wrapped up in more bacon.
Life is a Garden - Dig it.
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cdavis - I think this would be great in a jalapeño wrapped up in more bacon.
lkrfletcher I think I’ll have to try it
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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 Well duh, that’s because I can’t feel my face by the time dinner is done cooking…
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