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What is/was for dinner?
- Thread starter Gutwrench
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Socially distanced TG was Garlic shrimp from a road side food truck, while on a long bicycle ride.
Thanksgiving spread, not so organized. Green bean casserole, Mashed potatoes and gravy, Bread stuffing, carrot salad, cranberry sauce, pumping pie, Sangria and smoked turkey.
Did you smoke the turkey? It looks well done, or is that just how a smoked Turkey looks?
Looks delicious and do enjoy.
What recipe have you used foe the carrot salad, and for the green bean casserole?
It was smoked and it does look overdone but it was right on with flavor and it was moist by some miracle, haha. Cooked to 162 on the breast and then you bring it in to rest the temp will raise a bit more while it sits around and then in the mean time you can cut off the thighs and make sure they are done, if not pop them in an oven for another 15 minutes to finish them off.
The simple joy of a BLAT sammich
Treated myself to something similar yesterday evening, but minus the lettuce; and very tasty it was, too.
Organic, free range, sautéed eggs with toasted rye bread, and served with coffee from Costa Rica, with organic, full fat, hot milk.
Dinner - which won't be ready for a few hours yet, will take the form of a spicy, and flavoursome, beef goulash.
Earlier this morning, in the farmers' market, among other purchases, I treated myself to some organic stewing beef, as I realised last week that I had no beef in the freezer, and I have been craving a spicy stew. Actually, I requested that the portion I bought be divided between two bags.
Then, this afternoon, quite some time ago, (those lying recipes that advise "prep 10 minutes" are lying through their teeth), I diced the contents of one of these bags into very small pieces, and then proceeded to sauté it slowly, in a mix of olive oil and butter, so that it took on a nice brown colour. This sort of browning takes time, as one cannot crowd the pan, as the beef will then steam, rather than browning; thus, you brown the meat in batches, removing the browned meat with a slotted spoon, putting it aside in a dish, and then adding more meat to the pan to brown.
Once the stewing beef was all browned - and reserved in a dish - I poured more olive oil to the dish, and sautéed some diced pancetta (which will give a salty bacon/pork flavour to the dish).
Because I like garlic, I next added around a head of garlic (peeled and very roughly halved, the individual cloves of garlic separated) to the pan, let that soften, and then returned the browned stewing beef to the pan with the garlic and pancetta.
At this stage the specific seasonings for Hungarian (or Austrian) style goulash - caraway seeds and sweet paprika and hot paprika were added; every Hungarian recipe calls for a lot more paprika than you think you will need - we are talking tablespoons, dessertspoons, by way of quantity - were added and sautéed with the meat for a few minutes (roughly two-three dessertspoons of Hungarian sweet paprika, and a half a dessertspoon of Hungarian hot paprika).
The contents of the pan - browned meat, pancetta, roughly chopped garlic and seasonings - were placed in a copper casserole dish (the oven had been heating up nicely for the previous hour and a half) along with some stock, more than sufficient to cover them completely, and a tablespoon of tomato puree.
This was then placed in the oven for over an hour, at a low heat.
Meanwhile, the copper sauté pan was summoned into action again, when fresh olive oil and butter were added (having been washed and dried first); roughly chopped onion, green pepper and carrot (two peppers, three carrots and six medium onions) were slowly sautéed; when they softened (a process that took the best part of 40-50 minutes), I added minced garlic (almost a full head), and the inevitable teaspoon of caraway seeds and a further dessertspoon of Hungarian sweet paprika.
Once these had sautéed together for a few minutes, the vegetable contents of the sauté pan were added to the casserole dish, (which was briefly removed from the oven), as was a tin of Italian tomatoes (San Marzano), already chopped and seasoned and ready and waiting in a bowl, while the empty tomato tin was summoned into use when filled with water to rinse out what was left of the tomato juices, and this, too, was added to the casserole dish, which was then returned to the oven to work its magic for a number of hours, at least three, preferably four, perhaps more.
Earlier this morning, in the farmers' market, among other purchases, I treated myself to some organic stewing beef, as I realised last week that I had no beef in the freezer, and I have been craving a spicy stew. Actually, I requested that the portion I bought be divided between two bags.
Then, this afternoon, quite some time ago, (those lying recipes that advise "prep 10 minutes" are lying through their teeth), I diced the contents of one of these bags into very small pieces, and then proceeded to sauté it slowly, in a mix of olive oil and butter, so that it took on a nice brown colour. This sort of browning takes time, as one cannot crowd the pan, as the beef will then steam, rather than browning; thus, you brown the meat in batches, removing the browned meat with a slotted spoon, putting it aside in a dish, and then adding more meat to the pan to brown.
Once the stewing beef was all browned - and reserved in a dish - I poured more olive oil to the dish, and sautéed some diced pancetta (which will give a salty bacon/pork flavour to the dish).
Because I like garlic, I next added around a head of garlic (peeled and very roughly halved, the individual cloves of garlic separated) to the pan, let that soften, and then returned the browned stewing beef to the pan with the garlic and pancetta.
At this stage the specific seasonings for Hungarian (or Austrian) style goulash - caraway seeds and sweet paprika and hot paprika were added; every Hungarian recipe calls for a lot more paprika than you think you will need - we are talking tablespoons, dessertspoons, by way of quantity - were added and sautéed with the meat for a few minutes (roughly two-three dessertspoons of Hungarian sweet paprika, and a half a dessertspoon of Hungarian hot paprika).
The contents of the pan - browned meat, pancetta, roughly chopped garlic and seasonings - were placed in a copper casserole dish (the oven had been heating up nicely for the previous hour and a half) along with some stock, more than sufficient to cover them completely, and a tablespoon of tomato puree.
This was then placed in the oven for over an hour, at a low heat.
Meanwhile, the copper sauté pan was summoned into action again, when fresh olive oil and butter were added (having been washed and dried first); roughly chopped onion, green pepper and carrot (two peppers, three carrots and six medium onions) were slowly sautéed; when they softened (a process that took the best part of 40-50 minutes), I added minced garlic (almost a full head), and the inevitable teaspoon of caraway seeds and a further dessertspoon of Hungarian sweet paprika.
Once these had sautéed together for a few minutes, the vegetable contents of the sauté pan were added to the casserole dish, (which was briefly removed from the oven), as was a tin of Italian tomatoes (San Marzano), already chopped and seasoned and ready and waiting in a bowl, while the empty tomato tin was summoned into use when filled with water to rinse out what was left of the tomato juices, and this, too, was added to the casserole dish, which was then returned to the oven to work its magic for a number of hours, at least three, preferably four, perhaps more.
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Dinner was delicious, though I say so myself.
I served it with fresh French bread, rather than with rice, or potatoes, or noodles - all of which go well with goulash.
And a glass of the rich, robust, red wine that had been breathing away to itself for the best part of the previous six hours.
I served it with fresh French bread, rather than with rice, or potatoes, or noodles - all of which go well with goulash.
And a glass of the rich, robust, red wine that had been breathing away to itself for the best part of the previous six hours.
Steak tacos with chimichurri, and creamy cilantro.
Looking forward to making potatoes to finish off the remaining sauce tomorrow over football.
Looking forward to making potatoes to finish off the remaining sauce tomorrow over football.
Steak tacos with chimichurri, and creamy cilantro.
Looking forward to making potatoes to finish off the remaining sauce tomorrow over football.
I must say that I love the colour of the steak; that is how I like my steak How did you achieve that?
Would you care to share your recipes both for the chimmichurri and for the creamy cilantro (coriander Across The Pond)?
Looks like it is basically marinated and then served raw to me. Is that what chimichurri means? 🧐😁 Could be the munchies
Looks like it is basically marinated and then served raw to me. Is that what chimichurri means? 🧐😁 Could be the munchies
Well, as I prefer to have my steak very rare, there are some who might be of the opinion that I like it almost raw.
I cooked it sous vide to 129°f for 90 minutes, which is just under medium rare. Then I dunked it into an ice bath, to stop the cooking, and seared it on a 700°f griddle.
The chimichurri consists of one bundle of cilantro, one bundle of parsley, garlic, salt/pepper, olive oil, and red wine vinegar blended in a food processor.
The chimichurri consists of one bundle of cilantro, one bundle of parsley, garlic, salt/pepper, olive oil, and red wine vinegar blended in a food processor.
Haha, yes of course. I too like my beef medium rare or rare when appropriate.
It does sound like and is a fantastical method which I too would attempt if possible, thanks for the pics and great ideas, its great inspiration thanks. 👍
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Am preparing a pasta dish; A soffritto - very finely diced carrot, onion and celery, softened, plus a small jar of anchovies (dissolved into the olive oil), a head (bulb) of garlic, peeled, separated into cloves, halved and roughly chopped, a little broccoli, diced, and shredded kale. Plus fresh pasta, linguine.
Dinner party with friends who just recently recovered from CV.
Charcuterie platter, with tapas
Shiso, sesame crusted ahi tuna, lump crab cakes, and brown butter seared scallops.
Desert was homemade pecan pie, and Horchata gelato.
Charcuterie platter, with tapas
Shiso, sesame crusted ahi tuna, lump crab cakes, and brown butter seared scallops.
Desert was homemade pecan pie, and Horchata gelato.
Dinner party with friends who just recently recovered from CV.
Charcuterie platter, with tapas
Shiso, sesame crusted ahi tuna, lump crab cakes, and brown butter seared scallops.
Desert was homemade pecan pie, and Horchata gelato.
Looks absolutely mouth-watering.