That looks lip smacking good. It's been a while since I BBQ'd some pork. Well, July 4th is just around the corner. That's some interesting color on that pork. Some kind of char sieu marinade or rub?
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What is/was for dinner?
- Thread starter Gutwrench
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I sous vide the butt (with the rub) at 165 for 24 hours then add more rub and put it on a rotisserie over oak for 30-45 minutes to build the bark. It’s probably considered cheating but it turns out perfect every time.
Tonight we went out for ramen and appetisers.
The intramuscular gelatin breakdown has to be glorious at 24 hours. Don't. It's the only way I can get a nice red and reverse sear on a very thick steak, say for bistecca alla fiorentina.
Dinner will be poached (organic, free range) chicken thighs.
First, (organic) onions and garlic sautéed, gently, with diced carrot and celery (again, both organic) to be sautéed (a version of the classic soffritto), followed by adding the chicken to the dish, and then adding stock, cannellini beans, star anise, black peppercorns, a small thumb of ginger, and (eventually) peas.
The best part of two hours gentle simmer.
First, (organic) onions and garlic sautéed, gently, with diced carrot and celery (again, both organic) to be sautéed (a version of the classic soffritto), followed by adding the chicken to the dish, and then adding stock, cannellini beans, star anise, black peppercorns, a small thumb of ginger, and (eventually) peas.
The best part of two hours gentle simmer.
Filet Mignon, simply cooked with coarse salt, black pepper, rosemary and put on a screaming hot cast iron pan.
No idea about sides.
No idea about sides.
Cooked how?
Rare, medium rare?
As for sides, roasted potatoes are always nice, as is a green salad.
A green salad with a decent dressing will always serve as an excellent accompaniment to a steak.
My own preference for steak is rare/medium rare.
My salads' dressing is quite simple: salt, extra virgin olive oil, and vinegar. Nothing else. And for some OCD reason, since I was a child it has to be in that specific order (salt, then oil, then vinegar).
No black pepper? No mustard?
I will sometimes add a little sugar, or honey, - depending on what I want.
For vinegar, depending on mood or need, I'll use cider vinegar, or wine vinegar, or sherry vinegar, or lemon juice.
Pepper depends on the mood.
Mustard on a salad? Nein!
I usually go with Balsamic Vinegar of Modena, but I don't have anything against other types.
Excellent choice.
Yes, I also often use aged Balsamic Vinegar of Modena - sometimes along with another vinegar (such as cider vinegar or sherry vinegar). And olive oil, of course.
I suppose when a dressing is described as a French dressing, the use of mustard is quite common. (Usually in the form of French wholegrain, or smooth French Dijon mustard).
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Mustard can be used as an ingredient for a dressing, though.
Anyway, beef stew tonight.
Anyway, beef stew tonight.
I've used dry mustard many times in dressings, (it's a great addition to a vinaigrette using a sweeter vinegar). Dijon is also good sometimes, it adds a different depth and tang.
Ahhh, the wonderful simpleness of a vinaigrette. Yum.
3 parts olive oil
1 part balsamic vinegar
1T Dijon
1t brown sugar <- edited to add...per @Scepticalscribe ‘s reminder
Fresh chopped basil and marjoram
Diced shallots
Salt and pepper
A bottle of it is always on the counter.
I put it on spinach salads, salmon....just about everything.
3 parts olive oil
1 part balsamic vinegar
1T Dijon
1t brown sugar <- edited to add...per @Scepticalscribe ‘s reminder
Fresh chopped basil and marjoram
Diced shallots
Salt and pepper
A bottle of it is always on the counter.
I put it on spinach salads, salmon....just about everything.
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I've been known to add a little sugar (organic brown caster sugar) or honey, not to mention minced garlic (minced in an Italian garlic crusher made from metal my mum brought me back from a holiday she took in Italy in the eighties - a garlic crusher and an attractive wooden chess set, that is what she brought back for me), and sometimes chopped herbs, too.
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Mmmmmm. Y’all making some fancy dinners! I had 2 hot dogs last night. They were delicious! Nathan’s Famous. Mustard only.
Gosh you’re right. I forgot a teaspoon of brown sugar. Good catch.
Sometimes, a salad dressing seems to need this addition (I use organic brown caster sugar); other times, it doesn't. Depends on mood and needs.....
Likewise, with mustards: Sometimes, I use French wholegrain, sometimes smooth Dijon, and sometimes, a sweeter honey mustard or a sweet German one.
Dinner tonight was a pot of chicken and dumplings. So easy to make and so thoroughly good and filling. A Southern staple of our family when my wheat sensitive wife is out of town.
