Football's done, now we can back to the important stuff :)
Made my high-temp oven roasted ribs for my dtr's family Sunday. My SIL, who is a big bbq fan, really liked it.
Saturday was my wine dinner and my Momofuku slow roasted pork butt went over really well. Everyone took doggy bags home.
Last night I made an African dry-rubbed pork tenderloin with a nice sauce, along with a mashed butternut squash dish (which could easily be done with sweet potatoes instead). Recipes below. (I did the pork sous vide and then rubbed and seared. Also made half recipes of both for the 2 of us)
SUYA-SPICED PAN-ROASTED PORK TENDERLOINS (Milk Street)
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 butter is incorporated, stir in the lime juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.
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.
WINTER SQUASH WITH RAISINS, ALMONDS AND CARAMELIZED ONIONS (Milk Street)
Ingredients
1/4 CUP EXTRA-VIRGIN OLIVE OIL
2 MEDIUM YELLOW ONIONS, HALVED AND THINLY SLICED
2- TO 21/2-POUND BUTTERNUT SQUASH, PEELED, SEEDED AND CUT INTO 1-INCH CHUNKS
2 TABLESPOONS WHITE SUGAR
1 TEASPOON GROUND CINNAMON
1/4- 1/2 TEASPOON CAYENNE PEPPER OR ALEPPO PEPPER
KOSHER SALT AND GROUND BLACK PEPPER
1/2 CUP RAISINS
3 TABLESPOONS LEMON JUICE
1/3 CUP SLICED ALMONDS
3/4 CUP LIGHTLY PACKED FRESH FLAT-LEAF PARSLEY, CHOPPED
Directions
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions, cover and cook, stirring occasionally, until beginning to brown at the edges, about 6 minutes. Uncover and cook, now stirring often, until deep golden brown, 4 to 7 minutes; reduce the heat if the onions are browning too quickly
Stir in the squash, sugar, cinnamon and cayenne, followed by 1 cup water, 1 teaspoon salt and ¾ teaspoon black pepper. Bring to a simmer, then cover, reduce to medium and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 20 to 25 minutes
Meanwhile, in a small microwave-safe bowl, stir together the raisins and lemon juice. Cover and microwave on high until the raisins are plump, about 1 minute; set aside. In a small skillet over medium, toast the almonds, stirring often, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl; set aside
When the squash is tender, remove the pan from the heat. Using a large spoon or a potato masher, mash the squash to a coarse puree. Stir in half the parsley; taste and season with salt and black pepper. Transfer to a serving dish, then top with the raisins and any lemon juice remaining in the bowl. Sprinkle with the almonds and remaining parsley
What about you? Anything terrific you've made or ordered in, or had at a restaurant or friend's house? Drinks included.
On the drink side, we picked up a 12 pack of Topo Chico margarita seltzer’s. Awesome, highly recommend for the hard seltzer fans. Paired nicely with some chorizo breakfast tacos.
Veal stew sounds tremendously good Vic - when I went to St Martin in Dec I had something along those lines in this little side of the road French place. Was deconstructed instead of a bowl of stew but all the flavors were there. Was insanely good
Veal stew sounds tremendously good Vic - when I went to St Martin in Dec I had something along those lines in this little side of the road French place. Was deconstructed instead of a bowl of stew but all the flavors were there. Was insanely good
sounds nice Matt! We went to St. Martin on our honeymoon in 1995 stayed at Le Meridien. French side is great.
On the drink side, we picked up a 12 pack of Topo Chico margarita seltzer’s. Awesome, highly recommend for the hard seltzer fans. Paired nicely with some chorizo breakfast tacos.
Hey, Eric. Yeah, the only restriction you'd have on those recipes would be subbing out the butter for a non-dairy spread.
The Moroccan dish sounds great. I like the sweet/savory combinations and the Middle East/African spices. I've made something that may be similar, a chicken Marbella which has shallots and apricots, but also prunes, capers and green olives. Was you dish done in a tagine?
Veal twice in a week, huh? Decadent :)
Used some lump crabmeat along with meat from a couple lobster tails. Used "Better than bouillon" lobster base, half and half, seafood seasonings, onions, celery and Sherry.
Veal stew sounds tremendously good Vic - when I went to St Martin in Dec I had something along those lines in this little side of the road French place. Was deconstructed instead of a bowl of stew but all the flavors were there. Was insanely good
Matt, I think a lot of chefs try to incorporate sweet/acid/salt/heat in to most dishes. Obviously, you can't do all in everything. It's nice that your kids dig the combinations.
I'm going to make Beef Wellington this week for the first time in ages. Was going to do just individual Wellingtons, but I've been thinking of deconstructed individuals. That way I know both the pastry and beef will end up at the right temps.
Used some lump crabmeat along with meat from a couple lobster tails. Used "Better than bouillon" lobster base, half and half, seafood seasonings, onions, celery and Sherry.
That sounds great, Doc. I've got a shrimp bisque poutine I've made several times coming up soon. Trying to do one soup a week while the weather is still cold.
Happy birthday, Pilgrim, and good eating to you
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Always great!
Happy birthday, Pilgrim, and good eating to you
Thanks Bill!
:thumbsup:
Might as well try your recipes
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on Monday for dinner.
Veal twice in a week, huh? Decadent :)
3x now. Had a business lunch at Lu Nello in Cedar Grove, NJ yesterday. Had the Veal Chop Valdostana. Incredible! And I didn't have to eat again until about 20 minutes ago LOL.
Great place btw for the NJ contingent. I had never been there but my colleague who hosted is a regular.
Still considering for this week.
There should be a thread about something awful you have eaten recently, because that would be most of the meals I prepare myself, which I do at least once or twice a week. While last week's successes were pan seared steak, last week's disasters were paella (2x). I haven't decided on this week's disaster yet. That paella was pretty traumatizing so I may need to skip a week.
Might as well try your recipes
Good luck :) Any questions, just ask. If you're a sauce guy, and make 1 tenderloin, you can make the full sauce recipe. I used cashews instead of peanuts cause that's what I had.
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In comment 16013060 Victor in CT said:
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on Monday for dinner.
Veal twice in a week, huh? Decadent :)
3x now. Had a business lunch at Lu Nello in Cedar Grove, NJ yesterday. Had the Veal Chop Valdostana. Incredible! And I didn't have to eat again until about 20 minutes ago LOL.
Great place btw for the NJ contingent. I had never been there but my colleague who hosted is a regular.
And the week's not over. What's the record? :)
Still considering for this week.
There should be a thread about something awful you have eaten recently, because that would be most of the meals I prepare myself, which I do at least once or twice a week. While last week's successes were pan seared steak, last week's disasters were paella (2x). I haven't decided on this week's disaster yet. That paella was pretty traumatizing so I may need to skip a week.
Congratulations on the successes. Just some advice from someone who comes from a family with no good cooks and never had a live mentor. While you're not feeling that comfortable, start with ingredients and flavors that you like and easy techniques. Don't assume a recipe that's long is also difficult. I would avoid shellfish, chicken breast and pork loin and country ribs (not tenderloin) because they are very easily overcooked. Get your techniques down first if you want to go with those. Use an instant-read thermometer as much as possible, rather than going by time. A Dutch oven is a great tool, braising is very forgiving and gives you great results with almost any protein. Sous vide is also a great and forgiving tool. I only use recipes from chefs that I'm familiar with and trust. People with big reputations, like Rachel Ray, Alton Brown or Giada, often don't have the best flavors, imo. I watch a lot of cooking shows, many available on PBS, or check videos because it's always help to see an expert cook what you want to cook.
Best steak I've had in quite some time.
Best steak I've had in quite some time.
Cool. I assume that's French fare. Sauce and potatoes?
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I ate at Le Cellier Steakhouse and had the fillet.
Best steak I've had in quite some time.
Cool. I assume that's French fare. Sauce and potatoes?
It's Canadian, so sort of.
The Poutine was also very good.