for display only
Big Blue Interactive The Corner Forum  
Back to the Corner

NFT: Something terrific you've eaten this week? 6/20 Edition

Bill in UT : 6/20/2022 9:51 am
This thread is for everyone, whether you cooked it or ate it out or brought it in. I'd love to get some feedback though from the weekend thread guys on how the stuff they were planning turned out.
Shrimp with lobster sauce and pork fried rice was pretty simple and really good. My wine pairing meal of duck breast/plum sauce, Duchesse potatoes and Spanish blistered green beans with almonds and prosciutto turned out perfect. I went with just pan searing the duck. After a slow/low temp fat rendering and a sear, it really didn't need additional time in the oven.
What did you have this week that you're looking forward to having again?
Do you ever stop...  
BC Eagles94 : 6/20/2022 10:13 am : link
thinking about food?!
I went to Le Bernardin on Saturday  
sems : 6/20/2022 10:18 am : link
Everything was just as fantastic as it has been the other times I've been. I think the best course was a toss up between the lightly poached scallops with caviar and the langoustine dish.
I thought we...eaten beans at 3:30  
BCD : 6/20/2022 10:28 am : link
......
Elote in Sedona  
mattlawson : 6/20/2022 10:29 am : link
Phenomenal. Not sure I’ve had better Mexican
RE: Do you ever stop...  
Bill in UT : 6/20/2022 11:25 am : link
In comment 15736038 BC Eagles94 said:
Quote:
thinking about food?!


I don't think I ever dream about it, if that helps :)
RE: I went to Le Bernardin on Saturday  
Bill in UT : 6/20/2022 11:27 am : link
In comment 15736044 sems said:
Quote:
Everything was just as fantastic as it has been the other times I've been. I think the best course was a toss up between the lightly poached scallops with caviar and the langoustine dish.

Sounds great. I see that's an Eric Ripert restaurant.
RE: Elote in Sedona  
Bill in UT : 6/20/2022 11:29 am : link
In comment 15736055 mattlawson said:
Quote:
Phenomenal. Not sure I’ve had better Mexican


I've been there and mentioned it a couple of times. I've also gotten a few recipes of theirs online. I've made the elote several times, great dish.
RE: RE: Elote in Sedona  
Bill in UT : 6/20/2022 11:32 am : link
In comment 15736120 Bill in UT said:
Quote:
In comment 15736055 mattlawson said:


Quote:


Phenomenal. Not sure I’ve had better Mexican



I've been there and mentioned it a couple of times. I've also gotten a few recipes of theirs online. I've made the elote several times, great dish.


We usually go to Dahl and DeLuca too when we're in town. Good Italian for AZ
Recently moved to Cleveland,  
81_Great_Dane : 6/20/2022 11:54 am : link
which has a very good food scene but nowhere near the diversity of NYC or Los Angeles, the cities I lived in previously.

For Father's Day, I wanted to explore "Asia Town," formerly Chinatown. We found a Szechuan place for lunch that was shockingly good. The actual Szechuan dishes were excellent — minced pork with sweet potato noodles (basically the same as "Ants Climbing a Tree," if you've ever had that), and a dish I know as "Chongqing Chicken," after the city in Szechuan formerly called Chung King. It's little morsels of boneless chicken, breaded with spiced cornstarch and fried crisply, then served mixed with a heap of dried chili peppers, Szechuan peppercorns and peanuts. When done right, it's fantastic, one of my favorite foods in the world, and this place does it really, really well.

I was kind of shocked to find a Szechuan restaurant this good here and was very excited to find that dish prepared so well. Made my Father's Day.
Saturday, I made Tandoori chicken that came out great  
bigblue1124 : 6/20/2022 12:10 pm : link
after a little tinkering with my BGE. I have always grilled mine in the past at home and with the marinade it would always stick to the grill and tear the skin. I removed the grill grate and insert of the BGE and got the heat up about 425 to 450 range and placed one of my smaller Dutch ovens over the coals as a heat diverter and a kind of basket for the skewer tips and kind of a drip pan to prevent flare up. It worked out great and easy I just had to turn them on occasion for an even cook.
I served it with saag paneer I used kale rather than spinach and add a little salt to my paneer most don’t with basmati rice it was damn good.
I'll tell you what. Fathers day dinner last night.  
BlueHurricane : 6/20/2022 12:14 pm : link
We got 4 prime cuts of steak. Got a tremendous fire going on the Breeo fire pit and cooked them up.

May have been the best steaks we ever had and we are steak snobs. These blew away the steak I had at St Elmo in Indianapolis last week. Highly recommend the Breeo with the grilling kit.

I'm not sure if this fits BUT  
Festina Lente : 6/20/2022 12:41 pm : link
I just had a great cranberry oat scone this morning with coffee. I love muffins and scones... just wish they weren't so darned fattening/unhealthy. Trying to watch my weight but i can't seem to say no to them when i see them. I love European style coffee and pastry/ cake for breakfast. I don't bake so i am always looking for good quality versions. Can't find a low cal one though
.  
Danny Kanell : 6/20/2022 1:00 pm : link
I was in Atlantic City last week for a work convention. Had a ridiculous dinner at Morton’s. Bacon wrapped scallops for an appetizer, a wedge salad then a bone in rib-eye with bacon and onion Mac and cheese and asparagus for sides. Chocolate mousse for dessert. And a lot of scotch.

Oh and yesterday had people over for a BBQ. Sweet and hot sausage with tortellini and spinach all on my blackstone was a huge hit.
RE: .  
Festina Lente : 6/20/2022 1:08 pm : link
In comment 15736219 Danny Kanell said:
Quote:
I was in Atlantic City last week for a work convention. Had a ridiculous dinner at Morton’s. Bacon wrapped scallops for an appetizer, a wedge salad then a bone in rib-eye with bacon and onion Mac and cheese and asparagus for sides. Chocolate mousse for dessert. And a lot of scotch.

Oh and yesterday had people over for a BBQ. Sweet and hot sausage with tortellini and spinach all on my blackstone was a huge hit.


Dang. You're job payed for that? Nice.
RE: RE: .  
Danny Kanell : 6/20/2022 1:10 pm : link
In comment 15736227 Festina Lente said:
Quote:
In comment 15736219 Danny Kanell said:


Quote:


I was in Atlantic City last week for a work convention. Had a ridiculous dinner at Morton’s. Bacon wrapped scallops for an appetizer, a wedge salad then a bone in rib-eye with bacon and onion Mac and cheese and asparagus for sides. Chocolate mousse for dessert. And a lot of scotch.

Oh and yesterday had people over for a BBQ. Sweet and hot sausage with tortellini and spinach all on my blackstone was a huge hit.



Dang. You're job payed for that? Nice.


Lol I was actually invited by one of our clients so they picked this one up.
RE: RE: Elote in Sedona  
Andrew in Austin : 6/20/2022 1:33 pm : link
In comment 15736120 Bill in UT said:
Quote:
In comment 15736055 mattlawson said:


Quote:


Phenomenal. Not sure I’ve had better Mexican



I've been there and mentioned it a couple of times. I've also gotten a few recipes of theirs online. I've made the elote several times, great dish.


Absolutely phenomenal food
New Haven  
Gap92 : 6/20/2022 1:44 pm : link
House of Naan - Indian for Father's Day

and Arethusa ice cream earlier in the week.

Both stellar.

RE: Recently moved to Cleveland,  
Bill in UT : 6/20/2022 3:59 pm : link
In comment 15736157 81_Great_Dane said:
Quote:
which has a very good food scene but nowhere near the diversity of NYC or Los Angeles, the cities I lived in previously.

For Father's Day, I wanted to explore "Asia Town," formerly Chinatown. We found a Szechuan place for lunch that was shockingly good. The actual Szechuan dishes were excellent — minced pork with sweet potato noodles (basically the same as "Ants Climbing a Tree," if you've ever had that), and a dish I know as "Chongqing Chicken," after the city in Szechuan formerly called Chung King. It's little morsels of boneless chicken, breaded with spiced cornstarch and fried crisply, then served mixed with a heap of dried chili peppers, Szechuan peppercorns and peanuts. When done right, it's fantastic, one of my favorite foods in the world, and this place does it really, really well.

I was kind of shocked to find a Szechuan restaurant this good here and was very excited to find that dish prepared so well. Made my Father's Day.


My best friend here is from Cleveland. Maybe I could get you some recs if interested
RE: Saturday, I made Tandoori chicken that came out great  
Bill in UT : 6/20/2022 4:00 pm : link
In comment 15736174 bigblue1124 said:
Quote:
after a little tinkering with my BGE. I have always grilled mine in the past at home and with the marinade it would always stick to the grill and tear the skin. I removed the grill grate and insert of the BGE and got the heat up about 425 to 450 range and placed one of my smaller Dutch ovens over the coals as a heat diverter and a kind of basket for the skewer tips and kind of a drip pan to prevent flare up. It worked out great and easy I just had to turn them on occasion for an even cook.
I served it with saag paneer I used kale rather than spinach and add a little salt to my paneer most don’t with basmati rice it was damn good.


I don't think I'm as handy as you :)
RE: I'll tell you what. Fathers day dinner last night.  
Bill in UT : 6/20/2022 4:02 pm : link
In comment 15736181 BlueHurricane said:
Quote:
We got 4 prime cuts of steak. Got a tremendous fire going on the Breeo fire pit and cooked them up.

May have been the best steaks we ever had and we are steak snobs. These blew away the steak I had at St Elmo in Indianapolis last week. Highly recommend the Breeo with the grilling kit.



I hope that's a garlic bread in the foil :)
RE: I'm not sure if this fits BUT  
Bill in UT : 6/20/2022 4:03 pm : link
In comment 15736200 Festina Lente said:
Quote:
I just had a great cranberry oat scone this morning with coffee. I love muffins and scones... just wish they weren't so darned fattening/unhealthy. Trying to watch my weight but i can't seem to say no to them when i see them. I love European style coffee and pastry/ cake for breakfast. I don't bake so i am always looking for good quality versions. Can't find a low cal one though


If scones are edible, they fit
RE: RE: RE: Elote in Sedona  
Bill in UT : 6/20/2022 4:04 pm : link
In comment 15736272 Andrew in Austin said:
Quote:
In comment 15736120 Bill in UT said:


Quote:


In comment 15736055 mattlawson said:


Quote:


Phenomenal. Not sure I’ve had better Mexican



I've been there and mentioned it a couple of times. I've also gotten a few recipes of theirs online. I've made the elote several times, great dish.



Absolutely phenomenal food


Don't know when you were there last, but they moved to a large location and take reservations now
I made crab cakes last night for dinner.  
johnnyb : 6/20/2022 4:13 pm : link
Nothing like fresh lump crabmeat. They were spectacular if I do say so myself.
The BBI version of food channel's  
Jimmy Googs : 6/20/2022 4:38 pm : link
"What's The Best Thing You Ever Ate". Nice idea bill.

One of my daughters put together a coconut cake this weekend for Father's Day. She also made the home-made the buttercream white icing. And it had just the right chill on it when we ate it last evening for dessert.

Terrific indeed...




RE: I made crab cakes last night for dinner.  
Bill in UT : 6/20/2022 4:59 pm : link
In comment 15736433 johnnyb said:
Quote:
Nothing like fresh lump crabmeat. They were spectacular if I do say so myself.


Crab cakes, done right, are terrific. I also have made curried scallop cakes which are great.
RE: The BBI version of food channel's  
Bill in UT : 6/20/2022 5:02 pm : link
In comment 15736456 Jimmy Googs said:
Quote:
"What's The Best Thing You Ever Ate". Nice idea bill.

One of my daughters put together a coconut cake this weekend for Father's Day. She also made the home-made the buttercream white icing. And it had just the right chill on it when we ate it last evening for dessert.

Terrific indeed...





I think your girls are gonna have their own cooking show pretty soon :)
I didn't love The Best Thing I Ever Ate cause they never gave recipes and the restaurants were all over the country. I liked watching The Best Thing I Ever Made.
RE: RE: The BBI version of food channel's  
Jimmy Googs : 6/20/2022 6:21 pm : link
In comment 15736477 Bill in UT said:
Quote:
In comment 15736456 Jimmy Googs said:


Quote:


"What's The Best Thing You Ever Ate". Nice idea bill.

One of my daughters put together a coconut cake this weekend for Father's Day. She also made the home-made the buttercream white icing. And it had just the right chill on it when we ate it last evening for dessert.

Terrific indeed...







I think your girls are gonna have their own cooking show pretty soon :)
I didn't love The Best Thing I Ever Ate cause they never gave recipes and the restaurants were all over the country. I liked watching The Best Thing I Ever Made.


I actually like that show. For years I did so much traveling for work it was kind of cool to see places on their episodes that I have been to before. I also am a person who goes to a restaurant/deli/whatever for something that I think is just a special or favorite dish of mine.

RE: RE: RE: The BBI version of food channel's  
Bill in UT : 6/20/2022 8:38 pm : link
In comment 15736522 Jimmy Googs said:
Quote:
In comment 15736477 Bill in UT said:


Quote:


In comment 15736456 Jimmy Googs said:


Quote:


"What's The Best Thing You Ever Ate". Nice idea bill.

One of my daughters put together a coconut cake this weekend for Father's Day. She also made the home-made the buttercream white icing. And it had just the right chill on it when we ate it last evening for dessert.

Terrific indeed...







I think your girls are gonna have their own cooking show pretty soon :)
I didn't love The Best Thing I Ever Ate cause they never gave recipes and the restaurants were all over the country. I liked watching The Best Thing I Ever Made.



I actually like that show. For years I did so much traveling for work it was kind of cool to see places on their episodes that I have been to before. I also am a person who goes to a restaurant/deli/whatever for something that I think is just a special or favorite dish of mine.


I don't think there were a lot of places in Utah and Phoenix that had best ever dishes :)
I have 3 recipes that I love for Greek style shrimp  
Bill in UT : 6/20/2022 8:41 pm : link
with feta. This is the one I made tonight. Very low carb, I had some rice in the fridge, but didn't use it. From ATK

Greek-Style Shrimp with Tomatoes and Feta

Ingredients
1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (or 3 TBS vodka plus 3/8 tsp anise seed)
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 teaspoon Grated zest from 1 lemon
table salt and ground black pepper
1 small onion, diced medium (about 3/4 cup)
1/2 medium red bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
1/2 medium green bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
1/2 teaspoon red pepper flakes
1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley leaves
6 ounces feta cheese, crumbled (about 11/2 cups) (see note)
2 tablespoons chopped fresh dill leaves
Directions
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. If you don’t have ouzo, see “No Ouzo?” (below) for suggested alternatives. Our preferred brand of canned diced tomatoes is Hunt’s, and our preferred brand of feta cheese is Mt. Vikos Traditional. Serve the shrimp with crusty bread or steamed white rice.

1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.

3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.


The family voted the lentil soup this week  
GrMtWoods : 6/21/2022 8:33 am : link
And they were not mocking me, apparently we
just enjoy peasant food.

Italian style with lots of veggies, pasta, and
sausage. Two meals as a bonus.
RE: The family voted the lentil soup this week  
Bill in UT : 6/21/2022 6:58 pm : link
In comment 15736835 GrMtWoods said:
Quote:
And they were not mocking me, apparently we
just enjoy peasant food.

Italian style with lots of veggies, pasta, and
sausage. Two meals as a bonus.


I keep putting lentils in my calendar, and every time it seems like something comes up and I have to make a change. What color lentils did you use?
Dinner last night  
Bill in UT : 6/22/2022 9:46 am : link
Pretty simple to make

SKILLET-ROASTED PERUVIAN-STYLE CHICKEN

Ingredients
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
1/2 CUP BEER (SEE HEADNOTE)
4 MEDIUM GARLIC CLOVES, FINELY GRATED
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS RED WINE VINEGAR
2 TABLESPOONS AJÍ PANCA PASTE (SEE HEADNOTE) OR 1 TABLESPOON SWEET PAPRIKA, PLUS 1 TABLESPOON SMOKED PAPRIKA
2 TEASPOONS DRIED OREGANO
2 TEASPOONS GROUND CUMIN
KOSHER SALT AND GROUND BLACK PEPPER
4 BONE-IN, SKIN-ON CHICKEN LEG QUARTERS (ABOUT 3 POUNDS), TRIMMED
1 1/2 POUNDS YUKON GOLD POTATOES, UNPEELED, SLICED INTO 1/2-INCH ROUNDS
1/2 CUP LIGHTLY PACKED FRESH CILANTRO, CHOPPED

AJÍ VERDE, TO SERVE (OPTIONAL):
2 CUPS LIGHTLY PACKED FRESH CILANTRO
1/2 CUP MAYONNAISE
1/2 CUP LIGHTLY PACKED FRESH MINT
2 OUNCES QUESO FRESCO, CRUMBLED (1/2 CUP)
2-3 JALAPEÑO CHILIES, STEMMED AND ROUGHLY CHOPPED
3 TABLESPOONS LIME JUICE

Directions
In a 9-by-13-inch glass or ceramic baking dish, stir together 2 tablespoons oil, the beer, garlic, soy sauce, vinegar, ají panca, oregano, cumin, 1 teaspoon salt and 2 teaspoons pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 24 hours, turning the chicken once about halfway through marinating.
Heat the oven to 450°F with a rack in the lowest position. Remove the chicken from the marinade; discard the marinade. Pat the chicken dry and season lightly with salt.
In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the potatoes in an even layer and cook, uncovered and without stirring, until lightly browned at the edges, 2 to 3 minutes. Place the chicken skin side up on top of the potatoes. Transfer the skillet to the oven and roast until the chicken is deeply browned and the thickest part of the leg quarters reach 175°F, about 45 minutes.
Remove the pan from the oven (the handle will be hot). Let rest for about 10 minutes, then transfer the chicken and potatoes to a serving platter. Sprinkle with the cilantro and serve with ají verde (if using).
Tip: Don’t forget to pat the chicken dry after removing it from the marinade, and before sprinkling it with salt and placing the pieces in the skillet. The drier the skin, the better the browning and crisping.
Aji Verde:
In a blender, combine the cilantro, mayonnaise, mint, queso fresco, chilies, lime juice and ají amarillo (if using). Blend until smooth, scraping down the blender jar as needed, 1 to 2 minutes. Transfer to a small bowl and serve immediately or cover and refrigerate for up to 3 days.

Note- I slash the chicken every 3/4 inch or so for the marinade to get in better. Did not make the sauce- I had some leftover chile verde sauce that I added mayo and cayenne to. Mrs. in UT liked it without the sauce. Pan drippings were delicious, be sure to use them. I marinated about 8 hours.
Hey, Bill. I always used these...your basic green lentils.  
Klaatu : 6/22/2022 10:02 am : link
Bill, I don't know if you love history as much as you love cooking...  
Klaatu : 6/22/2022 10:14 am : link
But if you do, this is the YouTube channel for you: Tasting History with Max Miller. He recreates recipes from the past, like what the Romans ate, or the Vikings, or the Templar Knights...you get the picture. He also does a deep dive into the history of these cultures, along with profiles of people like Escoffier and Fanny Farmer. Check it out.

Link - ( New Window )
I use most lentils overall  
GrMtWoods : 6/22/2022 10:21 am : link
The soup contained green/brown.
RE: I use most lentils overall  
Klaatu : 6/22/2022 10:24 am : link
In comment 15737856 GrMtWoods said:
Quote:
The soup contained green/brown.


I used red lentils once. Honestly couldn't taste any difference.
RE: I use most lentils overall  
Bill in UT : 6/22/2022 12:35 pm : link
In comment 15737856 GrMtWoods said:
Quote:
The soup contained green/brown.

I think the cooking times vary with different colors.I think a lot of the French recipes use red. And
RE: Bill, I don't know if you love history as much as you love cooking...  
Bill in UT : 6/22/2022 12:36 pm : link
In comment 15737851 Klaatu said:
Quote:
But if you do, this is the YouTube channel for you: Tasting History with Max Miller. He recreates recipes from the past, like what the Romans ate, or the Vikings, or the Templar Knights...you get the picture. He also does a deep dive into the history of these cultures, along with profiles of people like Escoffier and Fanny Farmer. Check it out. Link - ( New Window )


thanks, I'll check it out
Nice Italian vegetarian meal  
Bill in UT : 6/23/2022 9:14 pm : link
Gnudi is similar to gnocchi

Spinach and Ricotta Gnudi

Ingredients
12 oz whole milk ricotta
10 oz frozen spinach, thawed
1/2 C AP flour
1 oz grated parm
1 T panko
3/4 tsp table salt
1/2 tsp black pepper
1/4 tsp lemon zest
2 egg whites
1/8 tsp nutmeg or cinnamon
Sauce:
4 T butter
3 garlic cloves, sliced thin
12 oz cherry tomatoes
2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp pepper

Directions
Spread out ricotta on 2 layers of paper towels. Let sit for 10 minutes, then remove from towels.
Hand squeeze the water out of the spinach and put spinach in food processor. Process 30 seconds.
In a medium bowl, mix all ingredients.
Flour a cutting board, take 1/4 of mixture and roll into 3/4 inch thick log. Cut into 1 inch lengths. Repeat 3 more times.
Bring 1 inch of water to a boil. Add 1 1/2 tsp salt. Drop gnudis in and cook for 5 minutes. Reserve each batch.
Sauce:
In saucepan, bring butter to boil. Add garlic and cook until butter and garlic are browned. Add tomatoes, vinegar and salt and pepper. Cook until tomatoes are soft.
Add gnudis to the pan and saute on med-high for a couple of minutes. Serve with extra grated cheese, if desired.
I made a new recipe from Milk Street tonight,  
Bill in UT : 6/24/2022 9:36 pm : link
Suya Pork Tenderloin. It's an African derivation. I thought it was terrific, good flavors, good textures, good heat. I made it with a rice recipe of theirs- basmati with tomato base, onion, peas, carrots. Good side with it, but not great on it's own. So here's the pork tenderloin recipe. I made a 1/2 recipe. Also, temp the pork starting at 5 minutes in the oven, mine was a little past done at 8 minutes.

SUYA-SPICED PAN-ROASTED PORK TENDERLOINS

Ingredients
2 TEASPOONS SWEET PAPRIKA
2 TEASPOONS GROUND GINGER
2 TEASPOONS GARLIC POWDER
2 TEASPOONS ONION POWDER
1/2 TEASPOON CAYENNE PEPPER
KOSHER SALT AND GROUND BLACK PEPPER
2 1 1/4-POUND PORK TENDERLOINS, TRIMMED OF SILVER SKIN AND HALVED CROSSWISE
2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
2 TEASPOONS PACKED LIGHT BROWN SUGAR
3/4 CUP LOW-SODIUM CHICKEN BROTH
4 TABLESPOONS (1/2 STICK) SALTED BUTTER, CUT INTO 8 PIECES AND CHILLED
2 TABLESPOONS LIME JUICE
1/3 CUP ROASTED, UNSALTED PEANUTS, FINELY CHOPPED
Directions
Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together the paprika, ginger, garlic powder, onion powder, cayenne and 1 teaspoon each salt and black pepper. Add the pork, turn to coat and massage the spice mixture into the meat. Let stand at room temperature for 15 minutes.
In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total. Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.
Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet. Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to ½ cup and slightly thickened, about 2 minutes.
While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated. After all the
Off heat, stir in the peanuts, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter. Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.
Tip: Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.
For Grey Pilgrim  
Bill in UT : 6/26/2022 12:06 pm : link
You're always looking for simple salmon dishes. I had this last night. Adapted from Emeril and Ree Drummond

Bill's Blackened Salmon with Blue Cheese Sauce

Ingredients
Salmon-skinless
Essence, or any Cajun spice blend
Canola or any high smoke point oil
Butter
Sauce:
1/2 stick butter
1 small yellow onion, diced
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1/2 cup crumbled blue cheese
Directions
Melt enough butter with a little oil to dip the fish into. Wet both sides of fish. Sprinkle both sides with enough spice blend for your taste.
In a cast iron pan, or oven-safe heavy bottom pan, sear salmon for 2 minutes per side, over very high heat
Transfer to 400 degree oven until salmon reaches 125-135 degrees, depending on how well done you like it.
Sauce:
In small saucepan, melt 1/2 C butter and saute onion til softened. Add cream, blue cheese and Worsty sauc. Heat to melt cheese.
I made a recreation of a Reggie bar  
TheEvilLurker : 6/26/2022 1:20 pm : link
I found a recipe for a bun bar, which apparently was repackaged as a Reggie bar. The recipe I got it from is screwed up a little (When I redo it, they will be more cookie shaped, use half the butter, and ignore the baking chocolate, since it isn't used)

I loved these as a kid in New York.

I couldn't find Spanish peanuts, so I substituted regular peanuts.
Link - ( New Window )
RE: For Grey Pilgrim  
Grey Pilgrim : 6/26/2022 1:23 pm : link
In comment 15741451 Bill in UT said:
Quote:
You're always looking for simple salmon dishes. I had this last night. Adapted from Emeril and Ree Drummond

Bill's Blackened Salmon with Blue Cheese Sauce

Ingredients
Salmon-skinless
Essence, or any Cajun spice blend
Canola or any high smoke point oil
Butter
Sauce:
1/2 stick butter
1 small yellow onion, diced
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1/2 cup crumbled blue cheese
Directions
Melt enough butter with a little oil to dip the fish into. Wet both sides of fish. Sprinkle both sides with enough spice blend for your taste.
In a cast iron pan, or oven-safe heavy bottom pan, sear salmon for 2 minutes per side, over very high heat
Transfer to 400 degree oven until salmon reaches 125-135 degrees, depending on how well done you like it.
Sauce:
In small saucepan, melt 1/2 C butter and saute onion til softened. Add cream, blue cheese and Worsty sauc. Heat to melt cheese.


Thanks Bill! I don't eat cheese though. Maybe I could make it without it?

PS I do love salmon. Probably my fav fish.
RE: RE: For Grey Pilgrim  
Bill in UT : 6/26/2022 1:33 pm : link
In comment 15741505 Grey Pilgrim said:
Quote:
In comment 15741451 Bill in UT said:


Quote:


You're always looking for simple salmon dishes. I had this last night. Adapted from Emeril and Ree Drummond

Bill's Blackened Salmon with Blue Cheese Sauce

Ingredients
Salmon-skinless
Essence, or any Cajun spice blend
Canola or any high smoke point oil
Butter
Sauce:
1/2 stick butter
1 small yellow onion, diced
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1/2 cup crumbled blue cheese
Directions
Melt enough butter with a little oil to dip the fish into. Wet both sides of fish. Sprinkle both sides with enough spice blend for your taste.
In a cast iron pan, or oven-safe heavy bottom pan, sear salmon for 2 minutes per side, over very high heat
Transfer to 400 degree oven until salmon reaches 125-135 degrees, depending on how well done you like it.
Sauce:
In small saucepan, melt 1/2 C butter and saute onion til softened. Add cream, blue cheese and Worsty sauc. Heat to melt cheese.



Thanks Bill! I don't eat cheese though. Maybe I could make it without it?

PS I do love salmon. Probably my fav fish.


Blackened fish also goes well with melted butter
RE: RE: RE: For Grey Pilgrim  
Grey Pilgrim : 6/26/2022 2:15 pm : link
In comment 15741509 Bill in UT said:
Quote:
In comment 15741505 Grey Pilgrim said:


Quote:


In comment 15741451 Bill in UT said:


Quote:


You're always looking for simple salmon dishes. I had this last night. Adapted from Emeril and Ree Drummond

Bill's Blackened Salmon with Blue Cheese Sauce

Ingredients
Salmon-skinless
Essence, or any Cajun spice blend
Canola or any high smoke point oil
Butter
Sauce:
1/2 stick butter
1 small yellow onion, diced
1/2 cup heavy cream
2 tablespoons Worcestershire sauce
1/2 cup crumbled blue cheese
Directions
Melt enough butter with a little oil to dip the fish into. Wet both sides of fish. Sprinkle both sides with enough spice blend for your taste.
In a cast iron pan, or oven-safe heavy bottom pan, sear salmon for 2 minutes per side, over very high heat
Transfer to 400 degree oven until salmon reaches 125-135 degrees, depending on how well done you like it.
Sauce:
In small saucepan, melt 1/2 C butter and saute onion til softened. Add cream, blue cheese and Worsty sauc. Heat to melt cheese.



Thanks Bill! I don't eat cheese though. Maybe I could make it without it?

PS I do love salmon. Probably my fav fish.



Blackened fish also goes well with melted butter


Ok, thanks Bill! Will try!
Back to the Corner