Chicken Philly "cheese steak". Made wiz with 50/50 blend Kraft American cheese, and aged Provolone, and a bit of half, and half
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Chicken Philly "cheese steak". Made wiz with 50/50 blend Kraft American cheese, and aged Provolone, and a bit of half, and half
i grew up with beef liver and onions on occasion and loved it.
My wife likes chicken livers, but I never warmed up to them.
During thanksgiving I ate some left over chicken livers from a cornbread stuffing recipe, cooked of course and loved them mixed with picante sauce, salt and pepper.
Tonight I took some new chicken livers coated them in flour, sautéed them in butter and olive oil with minced onions and minced garlic. OMG they're good. Maybe I am missing iron in my diet? 👨🍳
My wife likes chicken livers, but I never warmed up to them.
During thanksgiving I ate some left over chicken livers from a cornbread stuffing recipe, cooked of course and loved them mixed with picante sauce, salt and pepper.
Tonight I took some new chicken livers coated them in flour, sautéed them in butter and olive oil with minced onions and minced garlic. OMG they're good. Maybe I am missing iron in my diet? 👨🍳
Nice!
In a turkey phase right now. Chefsteps.com (may be paywall) has some great articles about how to break down a whole turkey in preparation for sous vide cooking. Leaving the legs in for 24 hours at 130F with herbs makes for an incredible taste treat. Brown before sous vide, then a final browning after.
Chefsteps was created by alumni from the Modernist Cuisine epic effort, 6 volumes and a James Beard award winner for a measley $625, although they have a less expensive Modernist Cuisine at home version for just $140! They used to have an IOS app, but unfortunately wasn't updated so now not available.
Modernist Cuisine - Modernist Cuisine
By the Numbers Spanning 2,438 pages, Modernist Cuisine explores the history of cuisine and explains the science of cooking in a way that’s accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning...
modernistcuisine.com
They were purchased by Breville whose very high quality products I have found to be the best in the appropriate markets. They do some insane things, like cooking a turkey in salt:
Can You Cook a Turkey in a Cauldron Filled With Salt?
We filled Grant’s Cowboy Cauldron with over 200 pounds of rock salt and set it over an open flame. We nestled a turkey and lots of veggies in the salt to see if we could pull off the most epic salt-crusted Thanksgiving turkey ever.
www.chefsteps.com
Haven't figured out the brining thing yet for white meat. Having been accustomed to the heavily processed Butterball still haven't found one that is as moist. Submersion brining didn't do it or brining while cooking in the sous vide bag. Lost my injection briner kit so ordered another one to see if that will make white meat palatable. Legs are very forgiving, white meat is a challenge.
How to Break Down a Turkey: Breasts and Leg Quarters
How to butcher a turkey and separate it into breasts and leg quarters.
www.chefsteps.com
Have you tried them deep fried? Wow Seriously though the way to make chicken livers really good is Chicken Liver Pate and serve it on some lightly toasted baguette or possibly something better hahaha.
Who knows what Pate means 😂 In my case it is a spreadable liver herb product.
Cauliflower Quiche with some crazy leftover high temp cheese cubes. Cooked in a Nuwave toaster oven hence the dark top but in the end the brown bits were the best.
Friday's dinner which has turned into "Finger Food Friday" and now possibly canned food Friday for some reason.
So the canned fish/pepper thing was an amazing dish/product that you put in boiling water for 5 minutes and then open and eat, super good for sure to the point you can't believe you are eating a canned dinner.
The shrimp were good too of course and some cocktail sauce made here and we steamed the shrimp here too with old bay seasoning lemon and beer.
Pate= paste
The primary difference I’ve noticed with chicken vs cow liver, is that the chicken livers are more subtly flavored.End Rib roast over fire, turnips, carrot, onion, garlic etc...
Fillet steak (rare) served with roasted tomatoes and gratin (or dauphinoise) sweet potatoes cooked slowly for a number of hours with organic double cream and a minced head of garlic.
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A "version" of fried rice with grilled chicken, cashews, green onions, diced brussels sprouts, and brown basmati rice, topped with diced avocado.
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That sounds fantastic, diced Brussels sprouts is new to me.
Wow that sounds great, never tried that type of sweet potatoes. Beef always seems at its best around the rare/medium rare state unless we are talking BBQ or pot roast type thing (boiled beef???).
I steam the brussels sprouts, then for a leftover dish I dice them up and add them to whatever I want to put them in.
The dog LOVES them too!
Well, I was about to prepare my usual potatoes gratin dauphinoise (double cream, lots and lots of minced or grated garlic, a slow oven, several hours - it is perfect, soothing, winter cooking, pure comfort food, and accompanies almost everything exceptionally well) when it occurred to me that I had some sweet potatoes, and I thought to try a version of this dish with nothing but sweet potatoes (and sea-salt, black pepper, double cream and a head - not a clove, but a head - of minced or grated garlic; herbs such as thyme would work well, too) .
Now, in the past I have prepared a "root vegetable" version of this dish - any combination of potatoes, carrots, parsnips, celeriac, and - yes - sometimes - a half a sweet potato added as well, plus generous quantities of garlic and double cream.
The trick with this dish is time; it will still take over an hour if your parboil the vegetables first, which is what I do sometimes.
But, not yesterday. However, yesterday, well, it was a cold and miserable January day, I was at home and not going anywhere, so why not have the oven on, at a very low heat, for several hours? Welcoming, warming and works well.
Nevertheless, I wiill usually serve something slightly astringent, or tart, with this dish; roasted tomatoes worked well yesterday - as they were both sweet and tart - but I have also served steamed spinach or chard or kale - in other words, greens - with this dish (steamed in butter and minced garlic).
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A sort of take on ossobuco, or an Italian (Tuscan?) slow-cooked shin beef dish started off with the usual soffritto (sautéed diced & chopped celery, carrot and onion), plus two heads of garlic (sliced horizontally, sautéed with the vegetables), roasted tomatoes, chicken stock, a little tomato puree, half a bottle of Chianti, and - after the shin beef (complete with tasty bones and marrow) pieces were also sautéed - the lot were placed in a large copper casserole which went into the oven to be blessed by the application of heat, long (four to five hours, perhaps more), lingering, (and, equally crucially,) slow heat.
We tried making sous vide sirloin for the first time tonight because we have one of those fancy machines. It was amazing. I'd even go as far to say life changing. It was perfectly pink all the way through, and almost melts in your mouth. I've heard salmon is great in sous vide, we're going to try that next.
Dinner was good, but lunch today was...................
Thin sliced leftover ribeye steak, sauteed onions and red bell pepper, and a slice of Havarti cheese (layered in that order & heated & melted in a covered skillet), on a lightly toasted ciabatta roll, mayo top, fresh avocado relish on the bottom.
Thin sliced leftover ribeye steak, sauteed onions and red bell pepper, and a slice of Havarti cheese (layered in that order & heated & melted in a covered skillet), on a lightly toasted ciabatta roll, mayo top, fresh avocado relish on the bottom.
I prepared Fajitas recently - grill chicken or steak with onions and bell peppers, serve w fresh tomato, cilantro, lime, chili.
Dam, life changing is pretty high up there.
I gotta induction that will do 140 so guess I could try it, thanks. 👍
"Perfectly pink" and "almost melt in your mouth" are serious recommendations for this method.
I’ve never heard of it, but I love pink and juicy prime rib. What is this machine?
I’ve never heard of it, but I love pink and juicy prime rib. What is this machine?
It's a sous vide cooker-
Anova Sous Vide Wifi Precision Cooker
Read reviews and buy Anova Sous Vide Wifi Precision Cooker at Target. Choose from contactless Same Day Delivery, Drive Up and more.
It's basically a machine that circulates water and maintains it in a constant temperature, and you put food in vacuum sealed bags and cook it in the water. Since the food can't get hotter than the water it's in, it's virtually impossible to overcook it. Perfectly cooked steak. And since you're cooking it over a few hours, it comes out very tender.
Me wants this, me must has it. Me has too tight budget to buy currently. Me wants invite to eat this perfect steak.
Seriously though what a great idea!
Seriously though what a great idea!