Most liked posts in thread: Soooooo Whatcha Eating?

Yeah, I give props to the thief on that one.

 

I won an online cooking "throwdown" a while back, and the prize was a huge, prime "tomahawk" bone-in ribeye, cryovaced and frozen. It weighs over two pounds, and I live alone (divorced, like many a car guy).

I need to grill that bad boy up -- and eat it for a week. Of course, I do have a dog that would gladly help me eat it in one sitting -- within minutes.

I love my dog... but not that much.

I'm thinking about cooking it caveman style, tossing it directly on red hot lump charcoal. I've done that before with great results, but never with a steak this huge.

If anyone has a better idea, I'm all ears.

CD

 

I would recommend searing over a hot fire and then finishing it with indirect heat until it gets 7-10 degrees below your desired temp. When you take it off the fire, plate it and cover it with foil and let it rest for about 10 minutes. It should be perfect by that time. When dealing with a steak that big a quick read thermometer is a must. I used to get the meat-guy at my market to cut 2-3 pound steaks for me whenever they had a sale and this method always worked well for me. Pretty much the same way we cooked whole prime ribs when doing some of my catering gigs.

 

I'm divorced... my whole house is a man cave.

CD

 

Satan's Asparagus...





Link to recipe coming soon...

 

The post will go up on the Spice Shops site after the next photo session. Need to borrow a proper plate, mine do not work well with the dish that will be presented.

 

Trying to cook for myself and use lots of the veggies I am given.



This evening we have a grilled pasture raised Lamb Loin Chop, dusted with Shawarma seasoning. Served atop zucchini "noodles" dotted with yellow and red cherry tomatoes, purple basil, onion and japone chile pepper.

It was good.

 

Pear - Gorgonzola Ravioli, grilled pork loin. Tomato, onion, banana pepper tossed with walnut garlic scape pesto.

 

It has been mostly just ordinary stuff, lately. But, I brined a pork loin overnight, that I plan to stuff with a spinach, fresh basil and feta cheese concoction, and roast on the rotisserie over charcoal and some pecan wood this evening.

My idea is to make the spinach and basil into something similar to a pesto, that I'll mix with the feta to make my stuffing. It tastes good in my head. I'll know by the end of the day whether it tastes good in my mouth.

CD

 

Every year in June, my peach tree bore a couple hundred peaches over a three week period. Seriously, I don't know how it handled the weight. I couldn't give them away fast enough.

One time, some appliance repair guys were at the house, and they stood with me in my driveway eating peaches after they got done with their work. It was like they struck gold. You had to eat these things standing up, and leaning forward, or get soaked with peach juice.

At the end of the season (middle of June), I had these way over-ripe peaches that you could barely touch without them falling apart. Those were the ones I used for peach margaritas. My wife and I invited all the neighbors over, and we wore the blender out.

CD

 

Why...return them to the farm of course. They get recycled, waste not. :ihih:

 

I'm eating a donut at the moment, but a friend just brought me five pounds of fresh spicy country sausage. Hogs were killed over the weekend. Also brought a grocery bag full of red jalapeños. I'm thinking I might make me a little hot sauce and some spicy vinegar for my beans and greens this fall/winter.

 

Brisket stuffed baked potato - Big Daddy's Roadhouse BBQ - not healthy, but good and I didn't have to cook it.

 

Wow, two posts in a row, three weeks apart? Everyone has to eat. Surely you are not all eating fast food and take-out.

I made a big ole' pot of carnitas for Sunday supper.




I browned my chunks of pork butt in a cast iron skillet, then tossed them in a cast iron Dutch oven. I sautéed some onions and garlic in the pork fat, deglazed the pan with some Modela, and dumped it all on the pork, added some chicken stock, orange peels and juice, some comino, oregano, two jalapeñoes and just a touch of cinnamon. Three hours at 300 degrees in the oven, and the pork was "like butta."

Some tortillas and homemade salsa is all I needed for serving.

Just enough heat to make me sweat, without scorching my taste buds.

Tasted even better tonight as leftovers.

CD

 

Recipe development for a client

Beef Stroganoff. More pics and recipe to be posted later to the clients site.



I still can't believe I get paid for doing this!

 

^^^^^ Did you use Pumpkin Spice Mobil 1 in those treats? :biggrin5:

CD

 

Gnocchi, asparagus, shrimp, pesto. That's all there is to it.

 

We made pulled pork in the pressure cooker and then realized that we forgot to get buns, so we improvised. M.A.D. had pulled pork nachos and I ate mine like this...