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Owtahear

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  1. Owtahear

    Dinner 2020

    That's interesting. I have a lot of salmon in my pantry and never tried them mixed with potatoes but looks interesting.
  2. Owtahear

    Dinner 2020

    Yeah had a Homer Simpson "doh" moment by forgetting to shoot a shot when I sliced into it. It was great, well rested, so that helped. And in fact, I think I am going to sous vide the leftover today and slice into small slices and dip into a lite soy sauce and wasabi bath.
  3. Owtahear

    Dinner 2020

    OK So we are stuck at home, time to make the best of it. I am all for supporting the local places, and think it is our moral imperative to do so/ But it is tough to duplicate, and what a great time to do some home cooking. I can't go to a big time steakhouse. So I got a couple of 1 1/2" thick, Prime, 50 Day dry aged steaks from Pat Lafrieda's meats delivered to me. Boom. Instant big time steakhouse at my house. I didn't sous vide them, guys you can cook great steaks without sous vide or reverse sear, you people way overthink it sometimes. Best way to do it, or simplest, and it is the BEST way to cook great burgers. I got a Lodge cast iron flat skillet. I heat it to screaming hot on a simple gas grill. You get all you want with the Maillard reaction, crust, without the flair up. My pan is really well seasoned (seen a lot of steaks and burgers). Boom. 50 day aged prime steak from Pat Lafrieda's. Side baked potato loaded with sour cream and chives, sliced tomatoes, a little mezze of pickled radishes (I love these almost as much as the steak) garlic toast and of course it is Asparagus time. Joe Phelps Insignia. I don't know if I have an Armageddon type of feel. Steaks, just salted ahead of time, topped with garlic butter and thyme and rosemary. The meat was just so incredibly flavorful and rich that of the 22 Oz steak, I think I could only eat like 5-6 Oz, Decadent
  4. Owtahear

    Dinner 2020

    I like a mix of 60% Black Vinegar and 40% Soy sauce as a dipping sauce
  5. Owtahear

    Dinner 2020

    Was the filling pork?? I definitely want to try doing this.
  6. Fairly easy as everyone said, braise them. Braise them low and slow. Serve them with creamy mashed potatoes or polenta and enjoy.
  7. Wow....like the old lawyer joke..........whatever you make "that's a good start!"
  8. Owtahear

    Dinner 2020

    My girl Avery is dreaming of those oxtails.
  9. Owtahear

    Dinner 2020

    I've learned, great beef....that's all you need. Salt and Pepper. Nothing more.
  10. Owtahear

    Dinner 2020

    One more. An attempt at Salmon ala Troisgrois. OK......I learned a lesson. The Sorrel Sauce was fantastic. But I overcooked the salmon. Even though it was in a pan for less than a few moments, you really have to go quickly and plate.
  11. Owtahear

    Dinner 2020

    This is called....I got a C in Art Class..............or I need a better camera. Anyone, really great Tuna in a salad that almost replicates Nicoise but not quite and intentionally not wanting to.
  12. Owtahear

    Dinner 2020

    Filet.....believe it or not I learned it was possible to cook one of these without Sous Vide. Just old fashioned paying attention.
  13. Owtahear

    Lunch 2020

    Corned Beef................
  14. That's interesting that you feel the quality goes down as the season goes on. Because with Blue Crabs, at least in Maryland, is usually May through October, and the crabs in September are considered the peak, most meat, sweetest. And in fact early season crabs, even live, are likely flown in from the Gulf and not local
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