Valentines dinner. Prime filet mignon wrapped in bacon, rock lobster, baby carrots in a maple citrus glaze, and some cheesy bacon potato puffs I whipped up.
Reverse sear the filets, used my torch for the final color. Medium to medium rare. The tails I broiled at stupid high temp for a few minutes and added some color with the torch, as long as I was running a flame thrower in the kitchen.
The potato puffs are a blast. I shredded some potatoes, blanched them in some boiling water, squeezed the shit out of them through a towel, added a couple beaten eggs, a tablespoon of flour, a couple handfuls of shredded cheese (shred your own - make America grate again), some bacon crumbles, onions, salt, and white pepper. Ball 'em up, freeze them, fry them in some peanut oil.
It was a good night, quite possibly the best steak I have eaten.
Served it with a vegetable soup consisting of a veggie broth, buckwheat groats, some TVP for extra protein and fiber, peas, carrots, corn, tomatoes.
Yes, I eat TVP from time to time. I used the buckwheat because I am trying to expand my diet - and buckwheat is also a complete protein much like the TVP. Generally speaking, about 2-3 days a week I go meatless in my diet. It isn't out of any motivation other than my stomach appreciates a lower fat meal more often than not. The older I get, the more it seems fatty foods flare up my indigestion. I can see a point in the not so far future where I may have to abandon all but very lean meats, so I have been taking some time over the last few years to experiment with various other protein sources. The TVP is a fun ingredient, and while it definitely does not taste like a delicious dead animal, it does offer a great flavor carrier and some nutritional benefits above and beyond protein and fiber.
Anyways - here's to eating as varied and colorful a diet as you can!
P.S. - the buckwheat is delicious. I will likely not use barley as the "grain" base in my vegetable soups in the future. actually, the TVP flakes would serve that purpose just as well.
8oz Filet w/ Kosher salt. Not cheap but was the best filet I have probably ever had. Perfectly done, perfect flavor. Republic Chophouse in Green Bay. Very impressed.
Some ribeye sous vide at 130 for about 4.5 hours. Cheesy hash browns, fresh biscuits, and asparagus. Halloween dinner, had the daughter and her boyfriend over.
Going to offer up my favorite cut of beef when it is available: Petite Shoulder aka Teres Major is like a mini tenderloin, and generally far more affordable. The trick is to find a butcher who does it. It may be an odd shape, but it is positively delicious.
"This is the second most tender steak on any head of beef, coming close behind filet mignon. It's not due to a lack of flavor, either. Cuts from the chuck section are known for packing a nice rich, beefy flavor" I typically grill it, or cast iron, then finish in the oven.
Sliced sirloin with swiss, onion, and red pepper on a hoagie roll (can't call it a Philly - that will start an entire conversation about "authenticity") and home made French fried taters.
Just learned about meat tempering. I always wondered how a good restaurant steak could get that even level of doneness throughout. Stupid simple concept that I never really thought too much about. I'll let the meat warm for a little bit but it seems I'm not waiting near long enough.
I wonder if those times when I get meat to turn out perfect was mostly because I had just got it at the store and it never made it back in the fridge before it hit the heat. All that time in the cart, then in the car, and prepping everything else. Could easily be warming for an hour or more.
Just finishing up smoking a big pork tenderloin. Gonna throw a few twice baked potatoes in the smoker while the tenderloin rests. Happy Mother's Day to you all tomorrow.
@DrewsBrews said:
Just learned about meat tempering. I always wondered how a good restaurant steak could get that even level of doneness throughout. Stupid simple concept that I never really thought too much about. I'll let the meat warm for a little bit but it seems I'm not waiting near long enough.
I wonder if those times when I get meat to turn out perfect was mostly because I had just got it at the store and it never made it back in the fridge before it hit the heat. All that time in the cart, then in the car, and prepping everything else. Could easily be warming for an hour or more.
A method that will yield the best potential for close edge to edge medium rare would be to step up to a sous vide and hotass sear. I recommend avocado oil as it has a smoke point in the 500 degree range.
You can pick up the sous vide sticks off Amazon for around $50-100. They can be used for phenomenal mashed potatoes, vegetables, boiled eggs, etc. It is a dry low temperature method which helps preserve nutritional content of the food being cooked. If you have a vacuum sealer (another indispensable tool IMO) the sous vide results are even better.
I am cooking filet mignon today since the wife loves that cut and it is mamas day. I am somewhat indifferent to it since IMO the flavor profile is just not that exciting. Very tender, of course - but so is a ribeye or a hanger steak. If you can find a hanger, damn that was surprising how tender it was along with the really deep beef flavor like the chuck offers.
Anywhoo mmmmmm steak. I only eat beef like once a month so I always look forward to whatever I am cooking with it. Braised short ribs or chuck "tender" are a treat for me, so is good old ribeyes (I buy a loin every once in a while and cut my steaks out of it) and burgers. Love me a good old fashioned burger and fries, probably my favorite food. Wish that dish wasn't so calorically dense lol.
Comments
One of my favorite places to window shop.
My favorite diet thread.
His mouth is stuffed
Valentines dinner. Prime filet mignon wrapped in bacon, rock lobster, baby carrots in a maple citrus glaze, and some cheesy bacon potato puffs I whipped up.
Reverse sear the filets, used my torch for the final color. Medium to medium rare. The tails I broiled at stupid high temp for a few minutes and added some color with the torch, as long as I was running a flame thrower in the kitchen.
The potato puffs are a blast. I shredded some potatoes, blanched them in some boiling water, squeezed the shit out of them through a towel, added a couple beaten eggs, a tablespoon of flour, a couple handfuls of shredded cheese (shred your own - make America grate again), some bacon crumbles, onions, salt, and white pepper. Ball 'em up, freeze them, fry them in some peanut oil.
It was a good night, quite possibly the best steak I have eaten.
I like the idea of those potato puffs!
Picanha from last night:
Served it with a vegetable soup consisting of a veggie broth, buckwheat groats, some TVP for extra protein and fiber, peas, carrots, corn, tomatoes.
Yes, I eat TVP from time to time. I used the buckwheat because I am trying to expand my diet - and buckwheat is also a complete protein much like the TVP. Generally speaking, about 2-3 days a week I go meatless in my diet. It isn't out of any motivation other than my stomach appreciates a lower fat meal more often than not. The older I get, the more it seems fatty foods flare up my indigestion. I can see a point in the not so far future where I may have to abandon all but very lean meats, so I have been taking some time over the last few years to experiment with various other protein sources. The TVP is a fun ingredient, and while it definitely does not taste like a delicious dead animal, it does offer a great flavor carrier and some nutritional benefits above and beyond protein and fiber.
Anyways - here's to eating as varied and colorful a diet as you can!
P.S. - the buckwheat is delicious. I will likely not use barley as the "grain" base in my vegetable soups in the future. actually, the TVP flakes would serve that purpose just as well.
8oz Filet w/ Kosher salt. Not cheap but was the best filet I have probably ever had. Perfectly done, perfect flavor. Republic Chophouse in Green Bay. Very impressed.
Some ribeye sous vide at 130 for about 4.5 hours. Cheesy hash browns, fresh biscuits, and asparagus. Halloween dinner, had the daughter and her boyfriend over.
How do you do the sous vide?
I love to look at these beautiful pictures of steak, but if I look too long I can feel my arteries hardening.
Some amazon's sous vide cooker IIRC.
Bag the meat with my Foodsaver and I use a stainless pot and a sous vide stick I bought on Amazon for about $80.
It's a pretty awesome cook method. Today I am doing a leg of lamb.
Some handmade/knife cut pasta to go with the meatloaf.
...so that's the McRib secret
Prime filet mignon.
Cooking two tonight.
^ My favorite - seared over burning hickory wood chunks . . .
Going to offer up my favorite cut of beef when it is available: Petite Shoulder aka Teres Major is like a mini tenderloin, and generally far more affordable. The trick is to find a butcher who does it. It may be an odd shape, but it is positively delicious.
"This is the second most tender steak on any head of beef, coming close behind filet mignon. It's not due to a lack of flavor, either. Cuts from the chuck section are known for packing a nice rich, beefy flavor" I typically grill it, or cast iron, then finish in the oven.
Make sure you guys bring enough for the whole class !
Served with a Catena Malbec, 2019 vintage.
Sliced sirloin with swiss, onion, and red pepper on a hoagie roll (can't call it a Philly - that will start an entire conversation about "authenticity") and home made French fried taters.
Red curry with shrimp, Anaheim peppers and spinach.
Red shrimps in cream and white wine sauce served over black bean noodles. Also our cool dinner table candle holders.
Rubbed down and ready to go.
Three hours in.
Just learned about meat tempering. I always wondered how a good restaurant steak could get that even level of doneness throughout. Stupid simple concept that I never really thought too much about. I'll let the meat warm for a little bit but it seems I'm not waiting near long enough.
I wonder if those times when I get meat to turn out perfect was mostly because I had just got it at the store and it never made it back in the fridge before it hit the heat. All that time in the cart, then in the car, and prepping everything else. Could easily be warming for an hour or more.
Just finishing up smoking a big pork tenderloin. Gonna throw a few twice baked potatoes in the smoker while the tenderloin rests. Happy Mother's Day to you all tomorrow.
A method that will yield the best potential for close edge to edge medium rare would be to step up to a sous vide and hotass sear. I recommend avocado oil as it has a smoke point in the 500 degree range.
You can pick up the sous vide sticks off Amazon for around $50-100. They can be used for phenomenal mashed potatoes, vegetables, boiled eggs, etc. It is a dry low temperature method which helps preserve nutritional content of the food being cooked. If you have a vacuum sealer (another indispensable tool IMO) the sous vide results are even better.
I am cooking filet mignon today since the wife loves that cut and it is mamas day. I am somewhat indifferent to it since IMO the flavor profile is just not that exciting. Very tender, of course - but so is a ribeye or a hanger steak. If you can find a hanger, damn that was surprising how tender it was along with the really deep beef flavor like the chuck offers.
Anywhoo mmmmmm steak. I only eat beef like once a month so I always look forward to whatever I am cooking with it. Braised short ribs or chuck "tender" are a treat for me, so is good old ribeyes (I buy a loin every once in a while and cut my steaks out of it) and burgers. Love me a good old fashioned burger and fries, probably my favorite food. Wish that dish wasn't so calorically dense lol.