That thing looks closer to a Porterhouse than a T-bone. I generally go with a NY strip over a T-bone, because the tenderloin side is usually tiny. But that one had a pretty big tenderloin side. Nice! CD
Prepping for Super Bowl tomorrow, doing a "French Lasagna". It's day old croissants, sliced and layered with ham and gruyere, herbed boursin, then soaked in a custard of heavy cream, yolks, roasted garlic, S+P then baked off, finished with green onions. Kind of a savoury bread pudding that does well for breakfast, lunch or dinner.
I've never heard of that. Sounds good. Probably low-fat, too... right? Snap a picture, if you get a chance. CD
I cooked up a bone-in pork loin chop last night, sous vide and seared. My sous chef, Green Giant, made some cheesy rice with broccoli to go along with my chop. Sous vide cooking is perfect for lean cuts of pork. Really tender and juicy. CD
I think I use my immersion circulator more than any other appliance. The ability to just set it and forget it is awesome, and like you said, even with leaner cuts, the results are always exceptional. Birdseye makes some really good steamer bags too. Some nights I can just do a bag of the rotini and steamed veggies for dinner and that's fine by me. Here is the thing I was talking about abovea
Found out the recipe for my favorite BBQ joint mac N cheese has been shared by the owner. Made 2 batches this weekend! I feel......fat...... but happy
I felt a little Frenchy today, so I made the famous French stew, coq au vin. I used chicken thighs, as I don't know where to by co...Um... Rooster around here. CD
I had two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. And, a side of fries. It has been years since I last made a Big Mac at home. It was a jumbo Big Mac. I couldn't eat it all, but Psycho-Poodle was willing to help me out. CD
It's been cold and rainy here. I've had to postpone photoshoots outside due to the weather. I can shoot in cold, but not in rain. So, I'm using the "time off" to cook. Monday, I went Cuban, and made Cuban roast pork in a cast iron dutch oven (six hours at 275F), with some Cuban black beans (lots of garlic) on the side, as well as some fried plantains. And today (got rained out again), I used the leftover pork to make an authentic Cuban sandwich. If I can't work, I may as well cook and eat some good food. CD
Love me some Patacones. One of my favorite bar snacks when I lived in Panama. Cuban sandwich looks great.
All that cooking made me hungry, cuban food looks good, do you go spicy or a nice mild roast. Nice, I hope you get to shoot some cars soon. Don
My family lived in Puerto Rico in the 80s, and a lot of Puerto Rican food is basically Cuban food. Most of what I remember eating there really wasn't that spicy, but it had loads of garlic. I cut deep slits in the pork butt, and marinaded it overnight in a Cuban Mojo, which is citrus juice, oil, and garlic marinade with a few savory herbs. No heat at all. You cook it low and slow, and it is so tender that it falls apart when you take a fork to it. CD
Made some Spaghetti and Meatballs for dinner. Veal, Italian sausage, beef, basil, oregano, olive oil, cream soaked 2 day old Italian loaf, parmesan, dredged, fried, then simmered in homemade red sauce. Finished with Pecorino Romano.
Been a busy couple of weekends, nothing fancy, Superbowl party with all my usual suspects: Hot Dogs and Beans Grape Jelly MeatBalls Apple Sauce & Brown Sugar, Ham Rollup's Chocolate Pistachio Cake with Pistachio Pudding icing. Last weekend was still cold so on Sat. made my version of a Frito Pie: Club Cracker Crust with Chili and cut up Hot Dog's for the filling, covered with a layer of Cheddar Sauce and Frito crumble. Sun was oven baked, applesauce marinated, BBQ Ribs.
I've never even thought about grape jelly meatballs, let alone ate any, so I can't really pass judgement. But, that sounds all kinds of wrong. CD
A guy at the NCO Club at the Air Guard base in Richmond used to make them for bar snacks. He mixed the grape jelly with ketchup and simmered them. Don't sound that great, but they sure went well with an ice cold long neck PBR.
Just one PBR, or after about nine of them. I've never actually had a PBR, either. I hope you don't think any less of me. CD