Let me start off by saying my Anova Precision Oven arrived yesterday, and I started it off with just reheating today. I'll be learning my way around it in the next few weeks.
For Friday, I defrosted some cooked pork butt and some pasta dough, and I'm doing a pork with pappardelle.
Saturday is my big night- Mrs in UT's niece is coming in from Hawaii and my dtr's family will join us for dinner and I'm finally doing a big Sunday gravy- meatballs, sausage and country-style ribs. Been looking forward to that for a while.
Sunday will be flank steak with a zucchini-scallion sauce, mashed potato casserole, and some shrimp cocktail with homemade sauce. I'll be doing the shrimp sous vide in the APO.
What are you guys up to this weekend. Any good tailgates?
Basically just do the following--rinse off pat dry the kale and chop off the stems. Then pick or break aprt the kale and dump it in a big bowl. You want pieces all broken up. Depending on how much kale, I had a big bushel of the stuff, drizzle in 2-3 tbl spoons of olive oil--same amount of lemon juice--1-2 teaspoons of kosher salt, black pepper, and any or all of the following: smoked paprika, garlic powder and even everything bagel seasoning if you have it--we always have that shit in the house. Mix or hand rub it all together and throw it (in stages or batches assuming your fryer isn't that big) into the air fryer at 350 for 5 minutes each batch. Done. Enjoy. IT's delicious.
Saturday, we have some good friends coming over, I am planning on making old school Neapolitan fried pizzas. I am doing guanciale with ricotta, buffalo mozz, and basil. And a hot coppa, ricotta, basil, and Romano. Along with tagliolini pasta arancini stuffed with prosciutto di Parma, Parm Regi, fresh mozz, and Italian herbs. And a caprese salad with aged balsamic. They have live in Naple’s half the year and have a place here in NC and split the year between them. So, I wanted to surprise them with some old school classics. In return he jarred 3 1-gallon jars of the real deal San Marzano tomatoes for me. It’s been years since I have the real thing other than canned grocery store product.
Sunday, nothing special pulling out of the freezer leftover short rib chili I made awhile back. I am thinking Frito pie with toppings, but time will tell.
Enjoy the concert and dinner, Victor
Those both sound like a treat, Doc.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
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we're going out to Osteria Romana on Sunday after the Norwalk Symphony Holiday Pops. Haven't decided on tonight or tomorrow yet.
Enjoy the concert and dinner, Victor
thanks Bill
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Polenta and a green of some sort on the side.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
depends on how prepard for me. I can find a use for any good cut like those you mentioned.
Sunday dinner? After all that heavy food? A week of garden salad. Lettuce, tomatoes, cucumbers and maybe sprouts. Nice and light to give the old stomach a break
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In comment 15928679 Victor in CT said:
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Polenta and a green of some sort on the side.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
depends on how prepard for me. I can find a use for any good cut like those you mentioned.
Flank and filet I usually sous vide and sear and serve with a sauce. Ribeye I'd grill and serve just with sides. NY strip I'm sort of in the middle with.
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Polenta and a green of some sort on the side.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
4.77 per lb? That price is so good, I would be wary of it!
I think steak is going to be on the menu for Sunday. I have never tried
Steak Pizzaiola, which I've heard that being an Italian kid from NJ is a minor miracle. Anyway, a youtube video for it popped up for it a few days ago, it looked good, so I figured I'd give it a try. I will use NY Strip, and do a version that calls for mushrooms, peppers, & onions in the tomato sauce. I'm planning on having it over Lupin 'Polenta'. Have you tried the lupin yet Bill?
Sunday dinner? After all that heavy food? A week of garden salad. Lettuce, tomatoes, cucumbers and maybe sprouts. Nice and light to give the old stomach a break
DG, at least the end is in sight for you. I've still got leftovers. Looks like turkey salad for lunch next week
That and tikka masala are my two favorite Indian dishes. Enjoy it
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In comment 15928679 Victor in CT said:
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Polenta and a green of some sort on the side.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
4.77 per lb? That price is so good, I would be wary of it!
I think steak is going to be on the menu for Sunday. I have never tried
Steak Pizzaiola, which I've heard that being an Italian kid from NJ is a minor miracle. Anyway, a youtube video for it popped up for it a few days ago, it looked good, so I figured I'd give it a try. I will use NY Strip, and do a version that calls for mushrooms, peppers, & onions in the tomato sauce. I'm planning on having it over Lupin 'Polenta'. Have you tried the lupin yet Bill?
It's Safeway, and I've bought it before there and it was fine. IIRC, you've got to buy a whole slab in a cryo pack to get that price.
I have not tried the Lupin yet, Drew. I was hoping to just sub it into my tortillas 1:1 for flour, but I don't think I can do that. The recipes I see incorporate egg and cream cheese and look more like crepes than tortillas. Would you know?
I had pizzaiola once in my 20's then maybe not again for 40 years, but looking back in my cookbooks the version I made was not one I'd make again. This is the one I'd do, from Lidia. Probably similar to yours:
PAN-SEARED STEAK WITH PIZZAIOLA SAUCE
Bistecca alla Pizzaiola
Ingredients
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3 CLOVES GARLIC, PEELED AND SLICED
1 RED BELL PEPPER, CORED AND SEEDED, CUT INTO 1-INCH STRIPS
1 YELLOW BELL PEPPER, CORED AND SEEDED, CUT INTO 1-INCH STRIPS
2 CUPS SLICED WHITE BUTTON MUSHROOMS
1¼ TEASPOONS KOSHER SALT
½ TEASPOON DRIED OREGANO
ONE 14-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO), CRUSHED BY HAND
FOUR 8-OUNCE BONE-IN SHELL STEAKS, ABOUT 1 INCH THICK
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Season the steaks with the remaining ¼ teaspoon salt. Sear the steaks in a large cast-iron skillet over high heat until done to your liking, about 2 minutes per side for rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
I hope it'll be worth the wait :)
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In comment 15928961 Bill in UT said:
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In comment 15928679 Victor in CT said:
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Polenta and a green of some sort on the side.
I'm 73 and I still don't know what my steak preference is, lol. My dtr loves filet, and I'm a sauce guy, so I eat that. I did ribeye for a while, then switched to NY strip, but I haven't had much of that lately, either. There's a sale on choice NY strip at Safeway this week for $4.77pp and I'm passing. I've been eating some flank lately and chuck in braised dishes. I think maybe the sous vide threw me off a bit, cause I was doing some fattier steaks in that, and I think I prefer them grilled. We'll see which way the wheel turns.
4.77 per lb? That price is so good, I would be wary of it!
I think steak is going to be on the menu for Sunday. I have never tried
Steak Pizzaiola, which I've heard that being an Italian kid from NJ is a minor miracle. Anyway, a youtube video for it popped up for it a few days ago, it looked good, so I figured I'd give it a try. I will use NY Strip, and do a version that calls for mushrooms, peppers, & onions in the tomato sauce. I'm planning on having it over Lupin 'Polenta'. Have you tried the lupin yet Bill?
It's Safeway, and I've bought it before there and it was fine. IIRC, you've got to buy a whole slab in a cryo pack to get that price.
I have not tried the Lupin yet, Drew. I was hoping to just sub it into my tortillas 1:1 for flour, but I don't think I can do that. The recipes I see incorporate egg and cream cheese and look more like crepes than tortillas. Would you know?
I had pizzaiola once in my 20's then maybe not again for 40 years, but looking back in my cookbooks the version I made was not one I'd make again. This is the one I'd do, from Lidia. Probably similar to yours:
PAN-SEARED STEAK WITH PIZZAIOLA SAUCE
Bistecca alla Pizzaiola
Ingredients
3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
3 CLOVES GARLIC, PEELED AND SLICED
1 RED BELL PEPPER, CORED AND SEEDED, CUT INTO 1-INCH STRIPS
1 YELLOW BELL PEPPER, CORED AND SEEDED, CUT INTO 1-INCH STRIPS
2 CUPS SLICED WHITE BUTTON MUSHROOMS
1¼ TEASPOONS KOSHER SALT
½ TEASPOON DRIED OREGANO
ONE 14-OUNCE CAN ITALIAN PLUM TOMATOES (PREFERABLY SAN MARZANO), CRUSHED BY HAND
FOUR 8-OUNCE BONE-IN SHELL STEAKS, ABOUT 1 INCH THICK
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the sliced garlic. Let the garlic sizzle a minute, then toss in the bell peppers and mushrooms. Season with 1 teaspoon of the salt and the oregano. Sauté until the mushrooms and peppers are caramelized on the edges, about 5 minutes.
Pour in the tomatoes, and slosh out the can with ½ cup hot water, adding that to the skillet as well. Bring to a simmer, and cook, uncovered, until the sauce is thickened and the peppers break down, about 12 to 15 minutes.
Season the steaks with the remaining ¼ teaspoon salt. Sear the steaks in a large cast-iron skillet over high heat until done to your liking, about 2 minutes per side for rare. Let the steaks rest for a few minutes while the sauce finishes cooking.
To serve, put the steaks on plates and top with the pepper sauce. Serve immediately.
I hope it'll be worth the wait :)
Yes, very similar, the one I was thinking of had a little onion, and a little beef stock as well. One question I have about the Lydia recipe - I'm thinking that a 1 inch thick shell steak would be closer to 14oz, not 8, but it's really just wording, the recipe would be the same.
As for lupin, I have only used it as a side dish so far.