ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

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What's for dinner? Here's mine... (Part 2) (https://chiefsplanet.com/BB/showthread.php?t=285408)

OK, I was inspired to go the Alton Brown route... It was not what I'd like to call a thick ribeye (BY ANY MEANS) so I very-much did a quick :30, flip. :30, oven for 2:00, flip, 2:00, and let it rest "covered with foil, on a larger plate, on top of a smaller inverted plate (to keep it out of its own juices) for 3:00" (not a second more on any step) and it turned out very well. And I even used the hot rosemary-flavored pan to heat-up some of the shrimp (my preference). Very tasty.....

http://tapatalk.imageshack.com/v2/14...cf740b0069.jpg

http://tapatalk.imageshack.com/v2/14...35b10f69de.jpg

Marinated some poverty chicken in apple cider vinegar and curry blend. Tastes awesome.

What's for dinner? Here's mine... (Part 2)

Quote:

Originally Posted by GloryDayz (Post 10825953)

And ya flipped that knife over. :thumb:

Looks good. I've never done Brown's method, but the crust looks like it could use some more color? Interior looks outstanding though.

Quote:

Originally Posted by Fried Meat Ball! (Post 10826393)

And ya flipped that knife over. :thumb:

Looks good. I've never done Brown's method, but the crust looks like it could use some more color? Interior looks outstanding though.

Well, I was so worried about the anorexic piece of meat SOMEBODY BOUGHT (!!!!!!!), I didn't want to add any more time on top of the stove.

I'd say if SOMEBODY buys a REAL ribeye, going :45 to :50 on each side while on top would be perfect. Either that or a bit more oil in the pan might get the same thing done. But I really went Brown's routs and only coated the steak, and only put enough oil in the pan to season the oil with the rosemary....

Anyway, I'd say go for it, it's worth a try to say the least..

Last night, I made chicken and Stak Quesadillas for a party I hosted for 100 people.

Tonight, I think I really outdid myself with the meal I prepared for my children.

Boom.

Quote:

Originally Posted by lewdog (Post 10825785)

Dude, that is really awesome.

Wonder if I can find something like that around here? Would solve a lot of problems because when a tree produces fruit, you can't use it all anyway but if you had multiple kinds it's more plausible to use it all.

Yup! You'll giving away a lot more of it. My neighbor's papaya and lemon tree has branched that hang over the fence into our yard. So I pick off the lemons. I have to compete with the squirrels for the papaya. It was okay cause I let her pick all those tangerines off my tree.

Quote:

Originally Posted by GloryDayz (Post 10825953)

OK, I was inspired to go the Alton Brown route...

His is done in the oven then finished on the stove iirc?

Quote:

Originally Posted by BucEyedPea (Post 10827663)

His is done in the oven then finished on the stove iirc?

Nope.. Stove to oven...

1a) Apply kosher salt and pepper to steak
1b) Apply oil to steak (just enough to make it shiny)
1c) Heat Cast Iron skillet in 500-degree oven

2a) Take skillet out of oven and keep heating on stove (on high) for five minutes
2b) I added a little oil to the pan to cook-down the rosemary....
2c) Once HOT (!!!) sear steak for 30-45 seconds on one side (don't move the steak)
2d) Flip the steak and sear the other side for 30-45 seconds.

3a) Moved skillet to 500-degree oven for 2-3 minutes (depends on steak's thickness)
3b) Flip steak for another 2-3 minutes in the oven.

4a) Place small plate upside-down on larger plate.
4b) Place the steak onto of the smaller plate (allows juices to flow off and not have the crust sit in it and go soft).
4c) Cover loosely with tin foil for 3 minutes.

That's it....

Barbecued Pulled Pork on Sourdough, put it under the broiler with a nice hunk of cheese, onion and red pepper slices under the cheese.

Cole Slaw

Arnold Palmer [gonna be a running theme this summer, I feel]

Quote:

Originally Posted by Baby Lee (Post 10827957)

Arnold Palmer [gonna be a running theme this summer, I feel]

Try a John Daly. No better mixed drink out there on a summer day.

Okay Inmem58 here is the Sefood Gumbo Recipe

Shrimp Stock
How to Make Shrimp Stock
Very , very easy and takes little time. Save your shrimp shells. In fact always save your shrimp shells in freezer for future stock too. If you wanna make a shimp bisque or something.

For video instructions from same cook
Definitely worth watching.
https://www.youtube.com/watch?v=rWAb9HoJm50

I used the half-cup of White Wine and the half a shot of Brandy that she calls for in her video recipe. I don’t see it in her written version. Otherwise it is the same as the written recipe. She says you don’t have to use these, you can just use some chicken broth or water but I liked the idea of the wine and brandy.

Now for the Gumbo’s Roux
Making a Good Roux is key to your Gumbo
A Professional Chef shows you how to do a Roux for Gumbo. I can make a roux out of my head, but it’s usually a flour and butter roux. This is oil and flour which I wasn’t familiar with so I felt I had to watch it. This video shows you how to get the right color for a gumbo. Also I did half my roux in the oven, so I didn’t have to stand over it for an hour stirring. I did some stirring every now and then but not a lot. I had in oven for about 40 mins and 20 on stovetop. I used half olive oil and half ghee for my Roux too.

He goes through the whole process of cooking the gumbo step-by-step. His cooking tips are very helpful. I used a combo of another recipe and this, which were nearly the same. For instance I did not use any Gumbo filé, because I used okra in mine. From what I read you don’t need it, if you use okra as the okra will thicken it. Gumbo isn’t a very thick broth anyway from my experience though.

https://www.youtube.com/watch?v=x9WOvz9AOLk

The Gumbo Recipe
This is the one I used in combo with the above. I also halved the recipe because it was just for two. Also, Gumbo improves with advanced preparation and reheated. I just don't see how that could work with shrimp as they can overcook.

Changes were: I used organic diced tomatoes because that’s what I had. Plus no need to chop stewed tomatoes.

I had to make my Cajun Seasoning but what I used was called Creole. (I’ll show you that last.)

I used half the Andouille sausage because I don’t care for it. Just wanted the flavor.You may want what the recipe calls for which is more.

I found it to be hot and spicy enough to omit the Hot sauce. You may want it.
You western folks like all that hot spicy food.

I did use Scallions near the end like the pro chef in the video.

I used blue crab ONLY because I could not get the white lump crab anywhere. I think the lump crab would be better but that's the way it goes at times.
It also gives tips if you still want to use filé with okra. It does not reheat well per this cook. So he sprinkles a little into each serving bowl instead.

Creole Seasoning
I used the top recipe but I used fresh thyme, oregano and basil and adjusted as you need more when using fresh instead of dried.

http://www.gumbopages.com/food/creole.html

So it’s Stock, Roux, Gumbo recipe and seasoning. Took me all afternoon for everything. I never had the time to make my beignets.

Well,

Since everyone is obviously too afraid to ask how I prepared this meal, I'm just going to break the ice.

I placed 14 Tyson brand chicken nuggets on a baking sheet. I hit the "easy-Chicken nugget" button on the oven and allowed it to heat to 375 where I placed the dish for 12-14 minutes.

Then, I gently opened a can of pear halves, and placed one gently on each plate. While the pears were breathing, I removed a plastic sheet from a container of low fat cottage cheese and dolloped 2 table spoon size lumps onto each plate in what I deemed an appropriate service size.

Once the chicken was completed, I grabbed the crisped, golden, breaded chicken lips with my thumb and index finger and placed them onto each plate in the number requested by the dining guests.

I garnished the plates with two "pllllllllppppppppppppppffffffffffffs" of ketsup and served along with half a cup of chilled 1% milk.

BOOM!

For my dining pleasure, I selected a wrap containing leftover shredded lemon pepper chicken, a small handful of mixed shredded cheese, a small pllffffffffffffpt of BWW brand "mild" chicken sauce and a spoon of sour creme. I enjoyed it over the counter while consuming a specially selected shock top octoberfest beer.

Quote:

Originally Posted by Iowanian (Post 10826761)

Last night, I made chicken and Stak Quesadillas for a party I hosted for 100 people.

Tonight, I think I really outdid myself with the meal I prepared for my children.

Boom.

Impressive. Have you considered serving the pear halves chilled?

What kind of barbaric food preparations are you into, freak?!!!

You probably don't even cook on charred weirwood briquettes.

Worse than removing them from the can, In a couple of weeks when I start pulling them from the tree in my orchard, I'll probably skip the can opening and just peel and cut them in half, core them and drop them on the plate.

Quote:

Originally Posted by Iowanian (Post 10829517)

Mmmmmm, you should poach those in brown sugar and butter. If you need assistance with melting the butter, there's a thread for that.