Author Topic: whats for dinner tonight (Read 431891 times)

Bigdave_185 · « **Reply #1900 on:** February 22, 2021, 09:10:25 PM »

And I didn’t take a picture. I laid down on the floor, took a nap the wife pulled my dinner out of the oven.

It is really easy and fast if you can make a white sauce

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Nate · « **Reply #1901 on:** March 03, 2021, 08:26:36 PM »

Chicken marsala (on the lighter side) on a bed of rice pilaf.

Bigdave_185 · « **Reply #1902 on:** March 03, 2021, 09:56:57 PM »

We picked up an air fryer, it’s been a good addiction to the cabinet

Tonight we did some cod fillets and put them in tacos, with fresh avocado, tomatoes, cheese n what not. Pretty good for fast meal

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Nate · « **Reply #1903 on:** March 04, 2021, 10:47:35 PM »

So let me start out with a little information for you to read before the next post:

https://en.m.wikipedia.org/wiki/Piedmontese_cattle

There is a company here in lincoln called certified piedmontese and has what they consider a high end steak house.

This beef is considered to be above kobe/wagu

Nate · « **Reply #1904 on:** March 04, 2021, 11:02:08 PM »

So tonight i had my very first dry aged steak.

This slab of 20oz bone-in ribeye was dry aged 100 days and served medium rare with a house made aujus reduction.

I will admit that either i am completely oblivious or very misinformed on how a steak should be served.

1. The steak was served just above lukewarm....as in not even hot enough to melt the gorgonzola compound butter.

2. Large portions of the exterior were quite crispy.

3. If dry aging gives the flavor of what i had this evening.....they can keep it.

All in all....i cannot say that my experience was worth it.

Bigdave_185 · « **Reply #1905 on:** March 05, 2021, 12:00:07 AM »

Sounds like an apology is in order, sorry for your misfortune

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EL TATE · « **Reply #1906 on:** March 05, 2021, 02:32:48 PM »

Quote from: Nate on March 04, 2021, 11:02:08 PM

1. The steak was served just above lukewarm....as in not even hot enough to melt the gorgonzola compound butter.
They rested it too long, server was slow to pickup, don't know what they're doing
2. Large portions of the exterior were quite crispy.
Meat guy did not trim properly, HARD portions should be removed entirely exposing a tighter, denser, but still soft interior. Also, could have been under the salamander too long on one side
3. If dry aging gives the flavor of what i had this evening.....they can keep it.
I'm sad your experience was like this. El Gaucho if you're in town will change your mind, (and empty your wallet)

EL TATE · « **Reply #1907 on:** March 05, 2021, 02:35:38 PM »

You can do much better sir, which is why I don't go out to each much anymore. Get you a porterhouse and get cracking. I expect a full report.
https://ifood.tv/storage/193965-how-to-dry-age-beef-alton-brown-style

Nate · « **Reply #1908 on:** March 05, 2021, 05:12:36 PM »

Thanks tate.

I have shredded beef on the smoker now and my rolled rump which i am turning into roast beef slices is cooling on the counter as i type this.....lol

TexasRedNeck · « **Reply #1909 on:** March 05, 2021, 05:19:10 PM »

Or somewhat closer. The Precinct owned by Jack Ruby. Close to Don and still one of the best steaks I’ve ever had

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Nate · « **Reply #1910 on:** March 05, 2021, 08:22:54 PM »

Got some thin sliced roast beef for french dips or roast beef sammiches

Nate · « **Reply #1911 on:** March 05, 2021, 08:23:24 PM »

YUM!!!!!

Nate · « **Reply #1912 on:** March 05, 2021, 08:47:34 PM »

And enough to go in the freezer for future meals.

BobbyB · « **Reply #1913 on:** March 07, 2021, 10:53:46 AM »

Quote from: Nate on March 05, 2021, 08:47:34 PM

And enough to go in the freezer for future meals.

I'll take a pack or two.. to help you out with storage and space concerns you may or may not have known you have.

Nate · « **Reply #1914 on:** March 07, 2021, 01:50:40 PM »

Quote from: BobbyB on March 07, 2021, 10:53:46 AM

Quote from: Nate on March 05, 2021, 08:47:34 PM
And enough to go in the freezer for future meals.

I'll take a pack or two.. to help you out with storage and space concerns you may or may not have known you have.

If you happen to ever drive down here, i will send you home with a cooler full of stuff. Just ask mike how much i give him when he comes down here for a week.....lol. speaking of, he still has to give me back my jars.

cudakidd53 · « **Reply #1915 on:** March 08, 2021, 01:50:49 PM »

All washed and stacked under the sink of my trailer waiting to return next month – Bob wants a big jar of them pickles you had last time they didn’t even last one evening!

BobbyB · « **Reply #1916 on:** March 08, 2021, 06:14:47 PM »

Quote from: Nate on March 07, 2021, 01:50:40 PM

If you happen to ever drive down here, i will send you home with a cooler full of stuff. Just ask mike how much i give him when he comes down here for a week.....lol. speaking of, he still has to give me back my jars.

Not sure when I'll be heading back down to Nebraska. If I get a promotion at work I'll probably be coming down to take some training in Omaha. I'll let you know.

Bigdave_185 · « **Reply #1917 on:** March 24, 2021, 10:18:25 PM »

Put this in the fridge a few days ago,

Then smoked and shredded

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Nate · « **Reply #1918 on:** March 27, 2021, 11:10:20 AM »

i will be the first person to honestly say that i never believed in what Japanese MISO and dashi could bring to a recipe/dish.

well, last night i gave it a try and all i can say is "where have you been all of my life?!" I HAVE NEVER tasted a steak the good in my life!!!!!!

last night for dinner (i was using my newly modified towels

) i made grilled T-Bone steaks with miso sauce and some roasted potatoes.

here is where i got the miso sauce recipe from: https://andrewzimmern.com/recipes/grilled-ribeyes-with-miso-sauce/

Miso Sauce:
- 3 egg yolks, 4 if your eggs are small
- 1 cup Japanese blond miso paste
- 1/4 cup plus 3 tablespoons sugar
- 1/2 cup sake
- 1 teaspoon dashi no moto instant dashi powder

instructions
1. Mix together all of the ingredients for the miso sauce and whisk over a double boiler until the the sauce is thickened. (bring it up to 160-165 temp)

Nate · « **Reply #1919 on:** March 27, 2021, 11:12:30 AM »

this is my next adventure!

https://andrewzimmern.com/recipes/lobster-and-asparagus-salad-miso-mustard-vinaigrette/

EL TATE · « **Reply #1920 on:** March 29, 2021, 12:33:20 PM »

proud of ya! l have a miso butter recipe that works for a great finisher for almost any meats, especially fish, just a good salty flavor bomb. that does look like it ate really really well!

dave945 · « **Reply #1921 on:** March 29, 2021, 12:57:02 PM »

We have a balsamic miso vinaigrette salad dressing that we make, even the kids love it.

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Nate · « **Reply #1922 on:** March 29, 2021, 07:25:12 PM »

Individual chix pot pies for dinner.

Becareful, as this recipe makes a lot!!!! I halved it and was just about right.

https://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe-2014304

TexasRedNeck · « **Reply #1923 on:** April 03, 2021, 10:21:34 PM »

Stuffed burgers. Blue cheese and bacon. Aged extra sharp cheddar bacon and jalapeño.

Made a half bacon cheddar jalapeños and half blue cheese and bacon

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Flyin6 · « **Reply #1924 on:** April 04, 2021, 09:40:40 AM »

You've set the bar pretty high for the coming suitors to those young ladies of yours. No one is going to be able to cook like dad did. Gonna be tough on those young men...I should pray for them!

TexasRedNeck · « **Reply #1925 on:** April 04, 2021, 11:16:40 AM »

You should pray for me.

I used the excavator I rented to dig I big hole in the woods while I had it.

Just need some lime....

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Flyin6 · « **Reply #1926 on:** April 05, 2021, 05:02:45 PM »

Quote from: TexasRedNeck on April 04, 2021, 11:16:40 AM

You should pray for me.

I used the excavator I rented to dig I big hole in the woods while I had it.

Just need some lime....

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Wink emoji

TexasRedNeck · « **Reply #1927 on:** May 16, 2021, 08:28:53 PM »

Made a little bacon jalapeño penne Mac and cheese. Béchamel with Cheddar and Gruyere

and some bread crumbs on top.

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JR · « **Reply #1928 on:** May 16, 2021, 09:57:42 PM »

I'm drooling over the burgers!!!!!!!!!!

EL TATE · « **Reply #1929 on:** July 22, 2021, 12:50:10 PM »

Birria tacos. the picture isn't as great as i'd like it to be as it was almost an afterthought after having 3rds on them... maybe some pendleton was involved...

Nate · « **Reply #1930 on:** August 01, 2021, 07:50:16 PM »

When your asked to break out the flat top to make brunch, you keep it out and do philly's on the flat top!

EL TATE · « **Reply #1931 on:** September 08, 2021, 06:33:24 PM »

i am sad i was not there...

EL TATE · « **Reply #1932 on:** September 08, 2021, 06:34:26 PM »

Made the girls and our houseguest scallops and poached pears with bourbon vanilla caramel.

Flyin6 · « **Reply #1933 on:** September 10, 2021, 12:19:18 PM »

Holy Tamale!

EL TATE · « **Reply #1934 on:** September 24, 2021, 04:25:13 PM »

smoked tomato ratatouille pappardelle with chicken thighs and roasted red pepper sauce

Bob Smith · « **Reply #1935 on:** September 24, 2021, 11:39:53 PM »

So what happened to bacon eggs and fried spuds? Hunting camp is coming right up and unfortunately none of those fine eats will be on the menu

JR · « **Reply #1936 on:** September 24, 2021, 11:58:19 PM »

Well bring Tater with,,,,,,,

TexasRedNeck · « **Reply #1937 on:** September 25, 2021, 12:18:56 AM »

I’ll see your ratatouille and raise you a brisket

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Bob Smith · « **Reply #1938 on:** September 25, 2021, 12:46:56 AM »

Tex, now that right there could happen in camp.

TexasRedNeck · « **Reply #1939 on:** September 25, 2021, 09:23:31 AM »

Getting closer

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Farmer Jon · « **Reply #1940 on:** September 25, 2021, 12:19:39 PM »

Going on the charcoal grill low and slow for supper tonight. Pork loin split and stuffed with green peppers and onions marinade with good ole Dorothy. Only made in Nebraska.

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TexasRedNeck · « **Reply #1941 on:** September 25, 2021, 06:56:23 PM »

18 hours 45 minutes. 205 internal. Now wrapped and napping for 1-1/2 hours. I prefer 3 but it stalled longer than I expected.

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Farmer Jon · « **Reply #1942 on:** September 26, 2021, 07:21:51 AM »

Loin got a little warm on me. Dried out a little bit but was still really good. With a side of 4 racks of ribs. Each with a different rub.

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KensAuto · « **Reply #1943 on:** September 29, 2021, 09:10:26 PM »

Quote from: Nate on July 28, 2016, 12:22:02 AM

some smoked cabbage turned into slaw with a little grilled chicken on the side.

here is the recipe for the sauce:
One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 tbs hot sauce to taste

Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.

This will juice up quite a bit so you can use a slotted spoon to serve if you wish.

Bump
Is this it Nate? Probably not... just actually read it

Nate · « **Reply #1944 on:** September 29, 2021, 11:18:55 PM »

Lol......i actually found that one earlier while looking for the other one.

That one is for a non dairy/non mayo type slaw.

stlaser · « **Reply #1945 on:** October 09, 2021, 09:16:06 PM »

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EL TATE · « **Reply #1946 on:** October 11, 2021, 10:04:31 AM »

Looks like the hippy is sliding a little further towards the left coast;-) Good looking fish there Shawn

EL TATE · « **Reply #1947 on:** October 11, 2021, 10:44:07 AM »

Finally got a brisket under my belt. Not my finest work, but no one complained. 12lbs to start came to 9lbs trimmed, salt/pepper, garlic and onion powder and some chili powder. offset smoker with briquettes and hickory and white oak chunks. 225* for 10 hrs when the stall broke, wrapped in double alum and finished in the oven at 300 until it hit 205, then dropped the heat to keep warm, (170ish, we do this with the prime ribs in the restaurants and hold for hours) and let it coast back down to 180 over the course of 2 hours, then rested on the counter for half an hour. I would have lost points on the bark, I wrapped too early i think and it steamed soft, but burnt ends were top notch, fat content was good, moisture was fantastic. if i didn't have an army to feed, i would have not sped things up in the oven, but 10/10 would do again.

EL TATE · « **Reply #1948 on:** October 11, 2021, 10:46:28 AM »

top pic on the grill is at the 10 hr mark when it finally broke its stall at 163*

TexasRedNeck · « **Reply #1949 on:** October 11, 2021, 10:46:44 AM »

Nice first try.

Try butcher paper next time. Good compromise between fighting the stall and bark. You can also put it back on without foil or paper for the last 30 minutes a little hotter to firm the bark again. Rest is the most important part.

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