Grilling picanha (with chimichurri) and broccolini, and garlic mashed potatoes for mother's day.
What's cooking?
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Last: 3 days ago by HTownAg98
Forgot pics also, but made a beautiful ham, spinach and broccoli frittata, biscuits with honey butter and fruit for Mother's Day brunch.
Then smoked chicken wings and made four sauces -- hot buffalo with garlic (W&M copy), ghost, Asian and garlic parm. Smoked some salmon for an appetizer. Twice baked potatoes.
Nothing particularly interesting about the dinner besides my smoker set up. Started to thunderstorm here in Arkansas about 20 minutes after I started the fire. So I had to bring over the pool umbrella and stand, which is wonky and broken from being blown off the deck in a past thunderstorm. Base stem is loose and leaned / fell to one side, so I applied a little Aggie Engineering and secured with bungee cords to the smoker. Torrential rain all around but the smoker and cook stayed dry.
Then smoked chicken wings and made four sauces -- hot buffalo with garlic (W&M copy), ghost, Asian and garlic parm. Smoked some salmon for an appetizer. Twice baked potatoes.
Nothing particularly interesting about the dinner besides my smoker set up. Started to thunderstorm here in Arkansas about 20 minutes after I started the fire. So I had to bring over the pool umbrella and stand, which is wonky and broken from being blown off the deck in a past thunderstorm. Base stem is loose and leaned / fell to one side, so I applied a little Aggie Engineering and secured with bungee cords to the smoker. Torrential rain all around but the smoker and cook stayed dry.
Steak Au Poirve. Home alone so kept it simple and just ate it with a Ceasar salad
And now for something totally off the wall. We were planning on lobster rolls but the tails at HEB were crazy expensive. So I pivoted to shrimp rolls. But not cold shrimp.
I made some Br B's BBQ shrimp, then spooned the shrimp and tons of sauce into a warmed and sliced baguette.
This was stupidly rich.
I made some Br B's BBQ shrimp, then spooned the shrimp and tons of sauce into a warmed and sliced baguette.
This was stupidly rich.
Caesar*
Home alone day 2. Surf and turf with lemon-spinach risotto
I love scallops but I'm a terrible scallop cook. Any tips?
Hot pan and clarified butter. Make sure they are dry when you put them in the pan. Buy frozen scallops and thaw them yourself. If the ingredient list says anything but scallops, find another supplier. Scallops often have chemicals added to help them retain water. If you can find dry pack scallops, buy those.
I've probably posted this one a couple of times, but it's really good. Venison medallions with sweet-sour sauce, the ad hoc summer vegetable gratin, and a roasted sweet potato. Birthday dinner.
Happy birthday big guy. I've got some Backstrap to cook. I'll try a sweet and sour next time
Gracias. Here's the recipe. Pretty simple, and you probably have everything in your pantry. Use whatever berry jam you have on hand. I used tomato tonight, but strawberry, raspberry, blueberry have all been good.
https://ww2.kqed.org/essentialpepin/2011/09/18/venison-steaks-in-sweet-sour-sauce/
https://ww2.kqed.org/essentialpepin/2011/09/18/venison-steaks-in-sweet-sour-sauce/
aggiebrad16 said:
I love scallops but I'm a terrible scallop cook. Any tips?
HTown's advice is spot on especially when it comes to buying scallops. I thaw mine out on paper towels to absorb excess moisture. Once thawed I'll leave them on paper towels in the fridge for at least 30 mins.
I use an infrared thermometer and drop the scallops when the pan hits 475. I use algae oil for its high smoke point and neutral flavor. Let the first side really caramelize before flipping then turn the heat down. Scallops have a built in thermometer so be ready to pull them just before the sides turn fully opaque
Actual algae oil or avocado oil? Genuine question
FIDO*98*: Howdy, next time you are home alone, gimme a cal, I will be right over, hate to have to see you eat alone, promise I will eat EVERYTHING on my plate, promise!
Gig'em, Ole Army Class of '70
Grilled pork chops with a BBQ glaze. Don't let that color fool you - that was 600 degrees and really quick. Turned out with the perfect glaze and light pink stripe inside. Corn on the bone upstairs. The HEBs had a straight up white sweet corn today. Good stuff. Being in TexAgs jail changes a man……..no, not really
Wrapping up the weekend with Bahn Mi
Bar-style tortilla pizza. Cheese, pepperoni, and shallot for a quick and dirty Sunday night pizza.
I find only pros know about Bahn Mis. Nice work!
Blackened zucchini. A little olive oil and a dash of Steamboat Bill's, turn once and add a pinch of Parmesan on top, give it a couple of minutes and you're done Being in TexAgs jail changes a man……..no, not really
Grilled chicken with apple-habanero bbq sauce.
VP at Pierce and Pierce said:
I find only pros know about Bahn Mis. Nice work!
A pro would also know how to spell banh. It's understandable why people spell it bahn, though.
Peter Piper said:VP at Pierce and Pierce said:
I find only pros know about Bahn Mis. Nice work!
A pro would also know how to spell banh. It's understandable why people spell it bahn, though.
Spell? I can barely Reed and right!
Cocoa, chipotle and brown sugar rubbed hanger, blackberry gastrique and smashed baby potatoes. We had a Caesar first. And I'm drinking a Manhattan to cover all the important bases.
This was my second try at this gastrique and it came out much better. The steak and rub held up to it very well.
This was my second try at this gastrique and it came out much better. The steak and rub held up to it very well.
Saturday lunch: chilaquiles with leftover mole. I added an egg, but took the picture before.
Beef back ribs cooked on the Weber kettle. Seasoning was some Dalmatian rub with Chupacabra all-purpose, and glazed with the ArnieTex apple/habanero sauce.
My kid is back from Aggieland for the summer and wanted to work on making brisket with me. Prime brisket on the smoker yesterday for 6.5 hours and then in the oven overnight. Made for a great lunch.
Where the hell did you get a cutting board that big?!
ChoppinDs40 said:
Where the hell did you get a cutting board that big?!
Unca Jeff, lol.
https://a.co/d/09BcwbzD
I absolutely love this thing for briskets.
HTownAg98 said:
Beef back ribs cooked on the Weber kettle. Seasoning was some Dalmatian rub with Chupacabra all-purpose, and glazed with the ArnieTex apple/habanero sauce.
Can you provide more details on this. They look amazing. Where did you get the ribs (have them at HEB?). smoker time/temp, wood, etc.
HEB has them, they usually come two sections to a pack. I trimmed off any loose pieces, and if there's a thin partial bone on the end, trim that off. The seasoning was half of a Dalmatian rub variant (2 parts 16 mesh black pepper, one part diamond crystal kosher salt, 1/2 part garlic powder, all by volume), because I had some on hand, and Chupacabra all purpose. But you whatever you like on beef. Smoked them in the Weber kettle with Kingsford and some hickory chunks, running the kettle around 250-260. Once the bark looked good and they were starting to sweat, I wrapped them in foil meat side down (they were temping around 180). That took about two hours. Kept cooking them until they hit 205ish. They went into a 140 degree toaster oven until it was close to dinner time. Then I added more charcoal and got the kettle hot to sear them off. Sauce the ribs, and sear both sides. Literally takes a couple of seconds. Sauce them again, and leave them on indirect heat for 2-3 minutes just to tack up the sauce. Pull them off, slice, and eat.
Gotta love it when you make too much dough, so you're forced to make two pizzas. Oh, well, guaranteed leftovers.
VP at Pierce and Pierce said:
I find only pros know about Bahn Mis. Nice work!
Really? They are pretty common, at least here in Houston.
Ribeyes and leek bread pudding
Not great presentation as I added a dollop right on top
Not great presentation as I added a dollop right on top
Out in the woods in the RV. Blackstone shrimp fried rice.
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