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Chef Bradley

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  1. Chef Bradley

    Pork Tenderloin

    If you have a rotisserie attachement on your grill, use your favorite injectible marinade and turn that pork on the spinner for a few minutes
  2. Seems, in theory, it would work great. Fast/ hot water passing through said ingredients. My only concern with meat-based consumes would be the lack of rich flavor and mouth-feel one gets from a consume made with the traditional "raft" method. Doing something that requires a slower method so quickly is bound to effect the final results. That being said, something that can't take a long slow method (fruit/ veggies, etc.) might benefit from such a thing. I'd like to see some results if you ever play with the idea.
  3. Chef Bradley

    Beef Tenderloin

    I read below the recipe and saw this: So, that should tell you why it didnt turn out as planned? They always seem to edit out the bad stuff on TV too for some reason. (I can only imagine, I dont know for sure, lol). The way I've always done it is crank up the grill outside to about 400F, rub the loin down with pure olive oil (I don't like to waste the EVOO on cooking) kosher and cracked black pepper and mark it up pretty good until its completely "seared" all around. Then you could either turn the grill down to about 300-325F or so and off center your heat, finishing it up outside on the grill or pop it into a 350 oven until you get the desired internal temp (trust yer old insta-read ) about 135-145F. Let it rest for about 10 minutes and enjoy.
  4. Ahhh, nothing like a little sauce dribble/ scorch to wake you up on a rough night lol.
  5. Man, great blog post! Glad to see more than one person is taking advantage of the turkey fryer wok burner, lol. I agree with you about frying and stuff outside, you can go crazy but not smell it in the house for months (like some blacked tuna I did indoors like an idiot, took weeks for the smell to go away!).
  6. Yes, for the money, you can't beat it! (Got mine at a supply store going out of business in Moorseville, NC for 50% off ) I also use the course setting for my press, but when I need an espresso or like to fiddle with Turkish coffees, having the finer setting is nice.
  7. Its great to roast peppers over too, lol. I've never fried a turkey in my fryer, lol, just cooked stuff over it.
  8. I bought this puppy and fell in love with it! Holds half pound of beans and grinds very consistanly... http://www.cuisinshop.com/cuissupgrina.html
  9. Julienne it, toss it with some cheddar cheese, sauteed onions and a little garlic, wrap it in an egg roll wrapper and fry that puppy! Makes great cheese steak apps to snack on over the sink
  10. Chef Bradley

    Prime Rib Roast

    Yea, when I first read this post, my first thoughts were the Sham method. I forget exactly how we used to do it, but if I think it was cook at 200F for 4 hours and hold at 140, something like that. But the Alto Sham is one of the best inventions in the modern day kitchen. Great for doing suckling pigs too (You just have to use your imagination getting them in there, lol)...
  11. Yes, I've had these chocolates. A friend of mine brought one of each over for me to try and man, I couldn't believe it! The ones I ate were amazing. Finally, decent american chocolate!
  12. Wow, I found myself addictively reading and reading, and finally on page 4 I had to stop! lol Weirdest thing I ever ate would have to of been pan fried calves brain. When I was at my first real cooks job at a country club, the chef (who recently passed away, rest his soul), yelled across the kitchen, "Hey Bradley, come here, I want you to try this!" My thoughts were, "Oh Sh*t", and around to the chefs station I went. There he was, breading up what looked to be flat balls of bread dough or something and placing them in a shallow pan of rendered pork fat. He cooked them till they were GBD (golden brown and delicious) and put it on a B & B plate for me. I looked at him as if he were trying to kill me, he looked at me with an evil grin as if to say, "Go ahead Braaaaadleeeey, eaaat iiiit (in his best Egor impersination, lol), and then I did it. I popped it in my mouth annnnd... YUM!! It was delicious! It had a pudding-like texture and the crunchy pork-laden panko crust made it all work together like some sort of overture. I hadn't had it since (kinda hard to find), but I would eat it again if I had the chance. I think because of that day, I've always been drawn to the undesirable cuts (offal) like tripe, sweetbreads, tendon and the like. (I've had them all, though not as shocking to me as the brains!).
  13. So, I bought this new wok from the local asian market restaurant supply store the other day and decided tonight would be a great night to break it in. So, I fired up the old turkey fryer burner and got to cookin' Here's the recipe if anyone wants to try this.. http://recipes.egullet.org/recipes/r1900.html Chili Garlic Pork Lomein A little action shot! Yummmm
  14. Well, I've been slowly collecting cookbooks since I was a teenager. Most are because I have been inspired by the author one way or another. The others, I've just picked up and thumbed through them at the book store and fell for the foodie pr0n The last few I've gotten I bought because I had a chance to get them signed by the authors. Wolfgang Puck, Martin Yan and Ming Tsai to name a few. What a great apportunity it was to meet them! You know, the cookbooks are great too, lol. I'll post some pictures later. I do use [most] of my cookbooks on a regular basis. I refer to a couple authors books on almost on a weekly basis to answer questions or to aid in menu creation (Escoffier and James Beard). A few, I must admit, just sit there and collect dust. Heck, if we didnt buy cookbooks, who would make them!?
  15. Chili Garlic Pork Lo-Mein Serves 8 as Main Dish. Simple way to use up leftovers. I grabbed some pork loin from the night before and some cooked spagetti along with some great asian seasonings and BAM, dinner Have your mise en place toghether BEFORE you begin as you'll have to work fast. 1 pound cooked spagetti noodles 12 oz. pork (any cut will work, I used pork tenderloin leftover from the previous night) 1 small white onion, minced 1 tablespoon ginger, minced 2 cloves garlic, minced Oyster Sauce, to taste Garlic Chili Sauce, to taste Fish Sauce, to taste Soy Sauce, to taste 2 cups corn starch slurry flavored with pork or beef broth Handfull green onions or chives, chopped 3 tablespoons sesame oil 3 tablespoons canola oil Heat your wok on high heat (I used my turkey fryer burner because I have electric burners and they can't give me enough BTUs!), add your sesame and canola oils and heat them to smoking. You'll have to work fast now! Toss in your onion, garlic and ginger, cook until translucent and arromatic. Add you noodles, toss until heated lightly, careful not to allow the noodles to stick. Add you flavorings, toss well. Lower the heat slightly and then add your slurry, stirring constantly until well mixed and thickened. Simmer for about 5 minutes to cook out the starchyness of the cornstarch. Serve in bowls and garnish with green onions or chives. Keywords: Easy, Pork, Main Dish, Hot and Spicy ( RG1900 )
  16. John, In restaurants I've worked, we always had some demi-glace ready to go to make the sauces we needed to make. For instance, reducing the jus from the shanks to almost au sec then adding some demi, perhaps then some cream and/ or arromatics, then there you had it, no thickener was added. But, seems in your case you want a good bit of sauce done ahead of time. So, yes, thickening with roux would work, just make sure you cook out the starch for about 10 minutes before serving, perhaps hit it with some heavy cream and cold butter right before serving would add a nice shine. Hope that helps.
  17. I've done this recipe in vegetarian form as well and it comes out great. Just replace the rendered fat with any type of nuetral cooking oil (safflower, canola, grapeseed, etc.) and nix the bacon. For smokeyness, I just used liquid smoke (the real stuff, not that imitation crap, lol). @ Shalmanese: I use flour because I found that I didn't get the texture I was looking for without it. I removed the bayleaf early because I just wanted a hint of bay, not too much. Try the recipe, you'll find its great, even though you may have a lot of nit picking questions, lol.
  18. One can never have too much good potatoe soup, assuming it can be frozen? How much experimentation did it take to come up with the combination and quantityof potatoe varieties you use? SB ← Wel, I had to twek it a couple times but, basically I just followed the basics in making a cream soup.
  19. I found young thai ginger in the frozen section of my local asian market. Goes by the name of "Galangel" if you're curious. Also, thanks for the link to DIY candies fruits, very handy
  20. http://recipes.egullet.org/recipes/r1897.h...b867d4a6a8aa8e9 Hey all. Thought I'd share my first recipe sumbission here on egullet. This is a soup recipe I put together here at work and it went over extremely well. It's been tested a million times, lol, so enjoy You may have to break it down to smaller portions if you're going to try this at home because it makes a gallon! Enjoy
  21. Creamy Cheddar and Potato Soup with Smoked Bacon Serves 20 as Soup. Hello everyone. This is my first post here as a member of egullet. I submitted this recipe to The National Culinary Review magazine back in the April, 2006 edition. I came up with this recipe at work and have been getting rave reviews from it. Sure, it's far from low-fat, but it's a great thing to enjoy by a fireplace on a cold winter night. Enjoy. • 4 Strips of Smoked Bacon, Diced • ½ Medium Onion, Diced • 2 Whole Bay Leaves • 1/3 C Flour • 2 Medium Russet Potatoes, Peeled and Diced • 3-5 Medium Red Bliss Potatoes, Skin On and Diced • 1 Quart Chicken Stock • 2 C Whole Milk • 2 C Heavy Cream • ½ Cup Extra Sharp Cheddar, Shredded • ½ Cup Mild Cheddar, Shredded • 1 T Italian Parsley, Chopped • 3 Dashes of Hot Sauce • Salt and Pepper To Taste Render bacon with onions and bay leaves on medium heat until almost crisp. Remove from pan and set aside, discarding bay leaves, leaving fat behind. Add flour to create a roux and mix completely, cooking about 5 minutes. Add all liquids and peeled russet potatoes to cooked roux, cook until potatoes are thoroughly cooked, stirring occasionally. Blend with stick blender until potatoes are completely pureed. Add diced red bliss potatoes and reserved bacon and onion mixture. Simmer until red potatoes are just fork tender. Carefully stir in shredded cheddar cheeses until completely melted, check seasoning, and then add hot sauce, salt and pepper accordingly. Serve with crispy rustic accompaniments such as fried potato sticks, gaufrette potatoes, or crunchy parmesan croutons. Keywords: Soup, Potatoes, Easy ( RG1897 )
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