What's Cooking?

[Johnsfolly]

On ‎12‎/‎6‎/‎2017 at 10:23 PM, ness said:

Chicago deep dish tonight. Recipe swiped from a pizza forum: supposed to be a Lou Malnati clone, and I’d say it’s pretty close.

Ness - that's how I made deep dish pizzas when I cooked at a pizza place called The Chicago Loop in Connecticut. Everything was the same except for you using your quality crust and better ingredients ! That restaurant no longer exists. Not surprised. I did learn how to make deep dish pizzas even with less than quality ingredients. Unless it has a really good crust, deep dish is not my favorite style of pizza. I prefer nearly paper thin crispy crusts.

[Johnsfolly]

Haven't had too many post worthy meals. Did make a pot roast last Sunday. Coated both sides of the blade roast with montreal seasoning and garlic powder then seared both sides.

I added the roast into a dutch oven. Added quartered portabella mushrooms, sliced carrots, onions, and celery, plus about 15 peeled garlic cloves. I deglazed the pan with beef stock and poured that into the dutch oven with the meat and vegetables. I also prepped the side dish vegetables. I had my Betterhalf cook the roast for almost three hours while I fished with a friend (still was trying for the fresh fish dinner) and she also cooked the side dishes as well. Served the pot roast with cooked parsnips and mashed sweet potatoes.

 

[rps]

5 hours ago, Johnsfolly said:

I'm sure that BH would suggest that you sous vide the pork first . A lot more control on the internal temp. Looked and sounded a very good meal none the less .

That would work, but I have not yet splurged on the tool.

[BilletHead]

        What do you do when you kill mallards in the AM?   You Sous Vide them in the PM! 

    Heated up the Sous Vide bath to 129 degrees. Vac sealed four breast halves in individual bags with a bit of wild garlic and thyme from the garden. Cooked for 1.5 hours. Fired up propane burner on back porch. Put the meat in the cast iron skillet. Skin side first, then opposite side, then a kiss of heat on the fat side of each breast half,

 

   Plated up with potatoes roasted in goose fat and some bean greens . ,  

    Good things happen here at BilletHeadVille!

[Gavin]

Did some sous vide chicken thighs last night. 150 all day then finished under the broiler. Turned out well. The duck looks better.

[BilletHead]

25 minutes ago, Gavin said:

Did some sous vide chicken thighs last night. 150 all day then finished under the broiler. Turned out well. The duck looks better.

        I need to do chicken Gavin. We really like to precook chicken before we grill it. Normally boil with some seasonings and retain broth for cooking dishes later. Then grill the chicken. Boiling works great but too done IMO. Thinking trying the Sous Vide thing on the lighter side of the heat scale but long enough to consider it pasteurized then grill. Think that will work?

BilletHead 

[Chief Grey Bear]

Cast iron skillet seared a couple of Ribeyes. 

About 8 minutes. 

[MOPanfisher]

Roll some charred taters out of the campfire coals to go with them steaks and call me I will help save you from the dangers of red meat!

[Johnsfolly]

Not as exciting as duck breast, but made burgers last night. I haven't ground my venison. So just ground beef. Did mix in garlic and onion powder, montreal seasoning, worchestershire sauce, smoked paprika, an egg, and some bread crumbs. Turned them to cheeseburgers with some melted Billetheadville smoked cheddar. Topped burgers with sliced onion and tomato. My Betterhalf made homemade cole slaw with horseradish. She topped her burger with the slaw. The rest if us just had it as a side.

[BilletHead]

24 minutes ago, Johnsfolly said:

Not as exciting as duck breast, but made burgers last night. I haven't ground my venison. So just ground beef. Did mix in garlic and onion powder, montreal seasoning, worchestershire sauce, smoked paprika, an egg, and some bread crumbs. Turned them to cheeseburgers with some melted Billetheadville smoked cheddar. Topped burgers with sliced onion and tomato. My Betterhalf made homemade cole slaw with horseradish. She topped her burger with the slaw. The rest if us just had it as a side.

           Sounds really good John,

   I need to get some fatty pork and grind a batch to mix with ground venison. We all know how lean deer is and it needs help for sure. We from time to time cook straight ground deer in a skillet breaking it up, adding a sauce of some sort (Billet BBQ sauce ) works good and eat it like a sloppy joe. Ground meat is so versatile no mater what critter it comes from. 

BilletHead