What's Cooking?

[Chief Grey Bear]

I've done what you did too. Ill lay the loin down and measure the steaks with the width of the bacon and slice accordingly.

It makes a great steak but one has to remember the bacon will never be done at the same time as the steak. Unless it's for my wife. LOL!!

I have mostly quit wrapping in bacon. To me, and this doesn't mean I'm right, but to me, it's more more for show than flavor. 

Just salt and pepper and a few moments on a wood or charcoal fired grill. Heaven in your mouth!!

[ness]

Alright, the best part about the beer can chicken last night was this -- we were letting it rest for a few minutes, when we hear a thud. Hopped up to find the chicken on the floor, and our 2-year-old Brittany Ruby licking her lips and looking pretty guilty. Five second rule was probably broken, and the whole dog mouth thing was overlooked. The chicken and the culprit: 

 

 

[ness]

Saw a couple nice looking, small beef tenderloins and did those tonight with some mushrooms and a baked tater. Last time I did steaks in the cast iron skillet, my smoke detectors went off and the fire department showed up. No kidding. This time we had the doors open and a fan blowing. Screaming hot cast iron skillet, seared both sides, then into a 500-degree oven to finish. One came out medium, one medium-rare. Go figger. 

[Mitch f]

8 hours ago, ness said:

Alright, the best part about the beer can chicken last night was this -- we were letting it rest for a few minutes, when we hear a thud. Hopped up to find the chicken on the floor, and our 2-year-old Brittany Ruby licking her lips and looking pretty guilty. Five second rule was probably broken, and the whole dog mouth thing was overlooked. The chicken and the culprit: 

 

 

That dog just made the Varsity team, no more JV for him!! Outstanding!?

[BilletHead]

Kung Pao Venison,

  http://honest-food.net/2015/11/02/kung-pao-venison-recipe/

    Again getting out of my comfort zone. When this thread "Whats Cooking?" got started it has helped me get out of my comfort zone.  Nothing wrong with the comfort zone but what I had been missing in cooking was unreal. This dish was the bomb!  Missing some ingredients so this was a good excuse to make a trip to the big town of Joplin. There we picked up Sichuan peppers and Sichuan peppercorns at Fox whole food store. These peppercorns were something I have never messed with. 2.50 an ounce. Got an ounce but the ounce will do I bet a dozen dishes. Out in the car I popped a peppercorn in my mouth. I started cracking it with my front teeth. Yes it was peppery but as I munched it there was a flavor hard to explain and my tongue and lips got numb and tingly. I thought this is going to be good! Then at Sam's we bought a rice cooker multi task tool that can bake cakes, steam, crock pot etc. At home read rice cooker directions and made a batch up. Got the ingredients worked up and fired up the cooker and wok. Went to cooking with Mrs. BilletHead being my sous chef. Rice came out perfect too. Some photos of the cooking and finished plate,

  Another keeper for sure. As you ate this you could pick out the different ingredients unique taste. Now if I can get Mrs. Mitch teach me how to make her pot stickers

BilletHead

[ness]

13 hours ago, BilletHead said:

Kung Pao Venison,

  http://honest-food.net/2015/11/02/kung-pao-venison-recipe/

    Again getting out of my comfort zone. When this thread "Whats Cooking?" got started it has helped me get out of my comfort zone.  Nothing wrong with the comfort zone but what I had been missing in cooking was unreal. This dish was the bomb!  Missing some ingredients so this was a good excuse to make a trip to the big town of Joplin. There we picked up Sichuan peppers and Sichuan peppercorns at Fox whole food store. These peppercorns were something I have never messed with. 2.50 an ounce. Got an ounce but the ounce will do I bet a dozen dishes. Out in the car I popped a peppercorn in my mouth. I started cracking it with my front teeth. Yes it was peppery but as I munched it there was a flavor hard to explain and my tongue and lips got numb and tingly. I thought this is going to be good! Then at Sam's we bought a rice cooker multi task tool that can bake cakes, steam, crock pot etc. At home read rice cooker directions and made a batch up. Got the ingredients worked up and fired up the cooker and wok. Went to cooking with Mrs. BilletHead being my sous chef. Rice came out perfect too. Some photos of the cooking and finished plate,

 Another keeper for sure. As you ate this you could pick out the different ingredients unique taste. Now if I can get Mrs. Mitch teach me how to make her pot stickers

BilletHead

Nice.

Yeah, Mrs. Mitch kinda disappeared when asked for the potsticker recipe.

Well, Mr. Mitch inspired me with the oxtail soup he posted about the other day. Didn't have any at the local supermarket, but they did have beef shanks -- which I figure is like tail without the bung hole right up under there  Distance from the bung hole is important to me

Used the new slow cooker to brown the lightly-breaded shanks, then set them aside to get the veggies going. Did a few carrots, some parsnips and a diced onion. Let them go a few minutes then added a bit of tomato paste, cup of red wine, a can of consomme, some thyme and a couple bay leaves. ness-eled the shanks back in there an let them go all day on low. Got home, removed the stuff to a colander and drained off the liquid, then put it into a fat separator. Separated the meat from the veggies and picked out the fat. Got a roux going in the slow cooker and added in the de-fatted broth. Got that to the right thickness then added in the picked over meat and the veggies. Outstanding! The sauce was very flavorful and silky with all the marrow and collagen. Veggies were awful good too -- if you're not eating parsnips, turnips, rutabaga, etc, you're missing out! 

Too much freakin' work for a week night, but very tasty!

[BilletHead]

   Ohhh that looks mighty tasty there Ness! Did you poke out and eat the marrow? Watched Anthony Bordain eating marrow on his show. Then one day we did some dish with shank. Cannot remember what we did but do remember eating the marrow out of the bone. Oh My how good,

BilletHead

[Mitch f]

That looks awesome Ness! Those carrots alone would send me over the edge!

As for the potstickers recipes guys..........I'm feelin the heat. I'll re-ask for the recipe. I did learn something from her family a few weekends ago. Southern China is all about the rice, and Northern China is all about the dough/noodles. That's where the potsticker Aunt is from. She taught my wife to make them. As far as I know she has never written the recipe down. Maybe that's why it's been taking this long!?

[rps]

13 hours ago, ness said:

Nice.

Yeah, Mrs. Mitch kinda disappeared when asked for the potsticker recipe.

Well, Mr. Mitch inspired me with the oxtail soup he posted about the other day. Didn't have any at the local supermarket, but they did have beef shanks -- which I figure is like tail without the bung hole right up under there  Distance from the bung hole is important to me

Used the new slow cooker to brown the lightly-breaded shanks, then set them aside to get the veggies going. Did a few carrots, some parsnips and a diced onion. Let them go a few minutes then added a cup of red wine, a can of consommé, some thyme and a couple bay leaves. ness-eled the shanks back in there an let them go all day on low. Got home, removed the stuff to a colander and drained off the liquid, then put it into a fat separator. Separated the meat from the veggies and picked out the fat. Got a roux going in the slow cooker and added in the de-fatted broth. Got that to the right thickness then added in the picked over meat and the veggies. Outstanding! The sauce was very flavorful and silky with all the marrow and collagen. Veggies were awful good too -- if you're not eating parsnips, turnips, rutabaga, etc, you're missing out! 

Too much freakin' work for a week night, but very tasty!

Love this! Tonight I wanted some of the same flavors so I stopped at the store and bought ground chuck. Carrots, onion, celery, sweet pepper, leeks, tomato paste, mushrooms, herbs d Provence, garlic, stock, all simmered with the meat and served on noodles. Let's call it hamburger helper from scratch?

 

[ness]

9 hours ago, BilletHead said:

   Ohhh that looks mighty tasty there Ness! Did you poke out and eat the marrow? Watched Anthony Bordain eating marrow on his show. Then one day we did some dish with shank. Cannot remember what we did but do remember eating the marrow out of the bone. Oh My how good,

BilletHead

I knocked the narrow out when I was picking over the meat. I should have kept track of it but it got mixed in with everything else. Ended up more like a stew. Didnt notice eating it so it's in the leftovers.