K-Sound Krew's Diner
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That cat looks just like my Tiger Lilly! She also agrees all thing go better with tuna! Or trout..maybe with a dash of salmon. No peas please.
This is what I had for dinner last night
Fillet was on sale so I had the butcher cut 2 massive 2 thick steaks
I made a dry rub of (kosher salt, fresh cracked pepper, smoked paprika, garlic powder, cayenne, and brown sugar) seared the stakes on high and finished cooking them on the cold side of the grill while smoking them with mesquite chips, till the steaks were very rare 120*, wrapped them in tin foil and let them rest. We split one steak that night and I saved the other for this dish.
Cooked one package of fresh fettuccini noodles cooked very al dente, drained, coated in olive oil and seasoned with salt and pepper- set aside
Foam off 6tb of butter
Add 2 minced shallot and 2 minced cloves of garlic- cook for 1 to 2 minutes
Add a pint of sliced baby Bella mushrooms, season with salt and pepper and cook 5 minutes
Using a serrated knife cut the seared steak as thin as possible; add steak and any jus to the butter mixture and cook the steak till its med. (this is why I grilled it rare the day before)
Using a pair of tongs remove the steak and most of the mushrooms reserving as much butter and shallots/ garlic as possible.
Add 1½ cups heavy cream and a ½ cup chicken stalk (you can also used reserved liquid from the pasta)
Cook for 5 minutes on med high heat stirring so the cream doesnt curdle at the bottom of the pan, the sauce should just barely be at a boil
Take off the heat, add ½ gorgonzola and a ½ cup of freshly grated Parmigianino regiano cheese, whisk in the sauce till fully incorporated
Bring back to the heat and cook for 3 more minutes while whisking the sauce continuously, taste to see if the sauce needs any salt or pepper
Incorporate the pasta, the sauce, the steaks and mushrooms
Add some fresh Italian flat leaf parsley, plate and finish of with some more freshly grated parmesan cheese
I served this dish with freshly baked rolls and some simply steamed broccoli
(Because of the dry rub crust as well as the smoking, the leftover steak adds a complex dimension; also this flavor is absorbed by the mushrooms which make it that much better. Also since I only cook for 2 I always try to get 2 meals out of the ingredients in which I buy, there is no such thing as leftovers it just good planning)
Fillet was on sale so I had the butcher cut 2 massive 2 thick steaks
I made a dry rub of (kosher salt, fresh cracked pepper, smoked paprika, garlic powder, cayenne, and brown sugar) seared the stakes on high and finished cooking them on the cold side of the grill while smoking them with mesquite chips, till the steaks were very rare 120*, wrapped them in tin foil and let them rest. We split one steak that night and I saved the other for this dish.
Cooked one package of fresh fettuccini noodles cooked very al dente, drained, coated in olive oil and seasoned with salt and pepper- set aside
Foam off 6tb of butter
Add 2 minced shallot and 2 minced cloves of garlic- cook for 1 to 2 minutes
Add a pint of sliced baby Bella mushrooms, season with salt and pepper and cook 5 minutes
Using a serrated knife cut the seared steak as thin as possible; add steak and any jus to the butter mixture and cook the steak till its med. (this is why I grilled it rare the day before)
Using a pair of tongs remove the steak and most of the mushrooms reserving as much butter and shallots/ garlic as possible.
Add 1½ cups heavy cream and a ½ cup chicken stalk (you can also used reserved liquid from the pasta)
Cook for 5 minutes on med high heat stirring so the cream doesnt curdle at the bottom of the pan, the sauce should just barely be at a boil
Take off the heat, add ½ gorgonzola and a ½ cup of freshly grated Parmigianino regiano cheese, whisk in the sauce till fully incorporated
Bring back to the heat and cook for 3 more minutes while whisking the sauce continuously, taste to see if the sauce needs any salt or pepper
Incorporate the pasta, the sauce, the steaks and mushrooms
Add some fresh Italian flat leaf parsley, plate and finish of with some more freshly grated parmesan cheese
I served this dish with freshly baked rolls and some simply steamed broccoli
(Because of the dry rub crust as well as the smoking, the leftover steak adds a complex dimension; also this flavor is absorbed by the mushrooms which make it that much better. Also since I only cook for 2 I always try to get 2 meals out of the ingredients in which I buy, there is no such thing as leftovers it just good planning)
One of my all time favorites is smoked salmon on toast
make some toast points
add some wasabi powder to some softened cream cheese
Some diced red onion and capers
top with salmon and your good to go
some times I top them with some sour cream and a tsp of cavier
Wow, it's so good
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Another favorite is pan fried crab cakes over a micro green salad with a citrus vinaigrette
so many ways to make crab cakes, you could use just mayonaise, or egg, or if you want to get fancy you can make an aiolli
you can do a simple season- lemon, honey, green onion
I like a spicy SE asian flare- sautee minced garlic, ginger, and fresh thai chilli till soft, incorporate with the crab meat, egg, and some cilantro, maybe some honey
make balls and roll them in panko; pan sear in peanut oil and flaten them with the spatula
takes about 5 minutes to cook
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Crab is my all time favorite food! I like crab meat mixed with cream cheese and topped with thin sliced cucubers on French bread. But your recipe is awsome.
Mike would eat the salmon dish! We never ever have leaftover steak! The recipe is a bit over my head as far as cooking skills go. The left over steak that is.
Thanks for the ideas. By the way are you a chef?
Mike would eat the salmon dish! We never ever have leaftover steak! The recipe is a bit over my head as far as cooking skills go. The left over steak that is.
Thanks for the ideas. By the way are you a chef?
[Looks around for the camera]
Okay K-SK, which of those Food Channel chefs are you, anyway?????
OMG...I can't cook this stuff but I sure can taste it
Okay K-SK, which of those Food Channel chefs are you, anyway?????
OMG...I can't cook this stuff but I sure can taste it
K-Sound... you have one very lucky wife!
To have a husband that can cook like you do... now that would be just heavenly! 
That cat looks just like my Tiger Lilly! She also agrees all thing go better with tuna! Or trout..maybe with a dash of salmon. No peas please.
I always get looked at funny when I say its too hot to cook :x Conversations generally go:
Me: Too hot to turn the oven on.
Him: Well then, what do you want?
Me: Lets go to sonic and have ICE CREAAAAAAAAAAM for dinner!
Him:
One of the things I absolutely love making is turkeyloaf. Just like regular meatloaf but with ground turkey instead and I use piles of fresh vegetables, and ketchup is banned here.
What would be a good substitute for an egg in a loaf like that? I have a friend who has some medical issues and he can't have any eggs at all but really wants to try it, so I've been trying to figure out something to throw in instead of the egg without throwing off anything else.
K-Sound, you have any ideas on what to do with one rack of lamb? The fiance made crown roast and it was gooood, and I've made lamb rogan josh, but kinda stuck on what to do with this one (he thinks my rogan josh was ''too spicy"
).
A whole rack is good for roasting, you could also butcher it into chops and pan sear them or grill them, I like them seasoned with just salt and pepper
A lil trick with lamb is to marinate it in yogurt; it takes away the gamey taste which people don't like and also tenderizes the meat
Usually I will either make a tzatziki sauce or I will make a mint pesto
A rack is the best part so usually dry heat methods are used while wet methods are used for the less choice cuts, but I like wet cooking methods better
You could butcher the meat pan sear them then finish them off in a yellow curry sauce
(I like to have yellow onion, fruit such as mango or golden raisins, serve curry over a rice pilaf and top with some yogurt and some fresh chopped mint)
I just had this dish last weekend, haven’t had a chance to make it yet, but this is how I think it’s made…
Butcher the meat off the bone (you could make a nice stock or a sauce using the bones and scraps), I’d season the meat, sear it, then braise it till tender, let it rest
Thinly slice it, in a very hot pan with peanut oil, quickly sauté some whole Szechuan pepper corns, add the lamb and quickly brown it, take it off the heat and add a lot of cilantro, give it one last toss and plate; serve with whit rice
No
(but my cousin is, and I can cook circles around him; I think he went to CIA)
I love my mom but she has to be the worst cook, she never had any passion for it
When I was a kid
(Back in the days when even if you had cable there were only 30 stations)
there was nothing on TV in the afternoons besides day time soaps,
Ever since I was in pre-school I remember watching Julia Child, Jeff Smith, and Stephan Yan
I was always the only one in the family who cooked from scratch and tried to make unfamiliar ethnic and regional foods
My cooking techniques have really exploded within the past few years, probably because I have been able to travel a lot, you can’t cook from a recipe you need to taste it, experiment, refine, and make it your own
I recommended this book on the other thread but I will post it again
Amazon.com: La Varenne Pratique: Anne Willan: Books
It’s out of print and sells for 4x’s what I paid for it, but basically it teaches you every technique you need to know, it’s the only cook book I own and it’s the only book I will ever need
what a wonderfully talented guy you are,
you can cook for me anytime.
I am not a chef, but worked in hotel as the chef for 4 years,
and you can cook circles round me !!!!!
Di ......
you can cook for me anytime.
I am not a chef, but worked in hotel as the chef for 4 years,
and you can cook circles round me !!!!!
Di ......
Well I only have that one book by Ann Willan; I don’t own any other cook books or keep a record of any of my recipes.
A few years back I did read all of the reviews on Amazon for Alton Browns books and for the most part I agreed with the negative reviews.
I used to record his show but I stopped about 3 years ago and I completely stopped watching food network, I hate the shows on it
Brown is at his best when he sticks to the facts,
Show us a technique, teach us the science behind the technique, and then use that technique in a recipe; (But not for the purpose of teaching us a new recipe but to simply show a real life example of how one might use said technique.)
Some of my favorite episodes were the one where he teaches you how to thicken up a stock (he starts with a simple beurre manie and works his way to a dark roux)
I also liked the episode where he teaches you how to butcher an entire fillet of beef or the one where he teaches you how to break down connective tissue and fat in tougher cuts of meat such as pork shoulder or a beef brisket
Brown is at his worst when he is doing corny gags and skits or even worse when he is teaching you something useless like how to cook a slab of meat using a bird feeder and a tea candle,
So Alton Brown is really hit or miss for me, but overall I like him; I find him personable and generally likable; but someone needs to be blamed for the garbage in his books and on his show; is it the writers, the producers, the network executives, or Brown himself? I don’t know
When food network first came out I loved it, I watched and recorded most of the shows back when Emeril and Bobby Flay were just guys with a cooking show but with the advent of the celebrity chef the networks focused changed towards more entertainment oriented programming and making stars out of the networks on air personalities while hyping their ego’s, I don’t like the new direction that the network has taking and I don’t like the shows or the people who host them, I stopped watching about 3 yrs ago
Even Anthony Bourdain has moved from being this bad ... professional chef, former drug addict, smoking, drinking, and cussing ....... to being this quasi intellectual/ philosophical, gas bag going off on these tiring rants of how his travels and the people he meets on the way enlighten him into this Zen like experience, the guy has such an ego now it’s out of control, I miss the anti social outsider from his early shows
Even he does these scripted gags and skits ala Alton Brown now
I watch Top Chef that’s my favorite cooking show, but every new season you see the producers slowly moving the focus away from extremely talented and cutting edge chefs competing in a cooking contest towards being about the back story and pseudo reality TV drama, yuck!
A few years back I did read all of the reviews on Amazon for Alton Browns books and for the most part I agreed with the negative reviews.
I used to record his show but I stopped about 3 years ago and I completely stopped watching food network, I hate the shows on it
Brown is at his best when he sticks to the facts,
Show us a technique, teach us the science behind the technique, and then use that technique in a recipe; (But not for the purpose of teaching us a new recipe but to simply show a real life example of how one might use said technique.)
Some of my favorite episodes were the one where he teaches you how to thicken up a stock (he starts with a simple beurre manie and works his way to a dark roux)
I also liked the episode where he teaches you how to butcher an entire fillet of beef or the one where he teaches you how to break down connective tissue and fat in tougher cuts of meat such as pork shoulder or a beef brisket
Brown is at his worst when he is doing corny gags and skits or even worse when he is teaching you something useless like how to cook a slab of meat using a bird feeder and a tea candle,
So Alton Brown is really hit or miss for me, but overall I like him; I find him personable and generally likable; but someone needs to be blamed for the garbage in his books and on his show; is it the writers, the producers, the network executives, or Brown himself? I don’t know
When food network first came out I loved it, I watched and recorded most of the shows back when Emeril and Bobby Flay were just guys with a cooking show but with the advent of the celebrity chef the networks focused changed towards more entertainment oriented programming and making stars out of the networks on air personalities while hyping their ego’s, I don’t like the new direction that the network has taking and I don’t like the shows or the people who host them, I stopped watching about 3 yrs ago
Even Anthony Bourdain has moved from being this bad ... professional chef, former drug addict, smoking, drinking, and cussing ....... to being this quasi intellectual/ philosophical, gas bag going off on these tiring rants of how his travels and the people he meets on the way enlighten him into this Zen like experience, the guy has such an ego now it’s out of control, I miss the anti social outsider from his early shows
Even he does these scripted gags and skits ala Alton Brown now
I watch Top Chef that’s my favorite cooking show, but every new season you see the producers slowly moving the focus away from extremely talented and cutting edge chefs competing in a cooking contest towards being about the back story and pseudo reality TV drama, yuck!
K-Sound! I did the salmon..it was lovely. I had to sub wasabi I had in a jar for the powder and no caviar. But everyone here loved it. Thanks a bunch.
Any ideas for pork tenderloins? I got a sale on them, small but thick. I was trying to think of something to do with pears as a topping or side. Got those on sale too! The red ones.
I meant to mention that that was my first foray into 'haute cuisine".
Any ideas for pork tenderloins? I got a sale on them, small but thick. I was trying to think of something to do with pears as a topping or side. Got those on sale too! The red ones.
I meant to mention that that was my first foray into 'haute cuisine".
Tenderloin of pork is one of my all time favs to cook
An FYI- Pigs used to be dirty animals, they were fed garbage which made the meat very fatty yet extremely flavorful, but if the pork was under cooked you could get worms. Over the past few decades pigs are a lot leaner since they are grain fed now, which means 2 things, they have less fat which equals less flavor and the worm parasite is completely non existent, the FDA a few yrs back actually lowered the suggested cooking temp for pork from 165 to 145.
If you are cooking a .... or shoulder cook the pork low and slow to about 165, but for a pork tenderloin, find a piece with the most fat and cook it to about 130 degrees, when the meat rests it will go up at least another 5 or 10 degrees.
Fruit and pork pair well together, apples, pears, and peaches particularly.
I have 2 suggestions for fruit; the first would be to take the hole fruit and put them cut side down into a hot pan, where you already started a caramel sauce of butter and brown sugar, cook the fruit for 3-5 minutes till you start to see them caramelize and brown, add a lil bit of Christmas spice* toss and dump in your roasting pan with the pork loin and then bake till the pork is 130 degrees
*(cinnamon, clove, ginger, nutmeg, allspice; etc. Use only one or 2 of the spices, keep it simple and understated, but all these spices pair nicely)
The second suggestion for fruit (and the one I like the most) is chutney.
This is how to make a basic one
Sautee some aromatics in olive oil (usually onion, but shallot or garlic or ginger or some combo works good)
The next step is a vinegar and sugar (I like apple cider vinegar and granulated sugar, but you can use what you want and replace the granulated with brown sugar or honey; *you can also add a bit of OJ or cider to in addition to the vinegar if you dont like the strong vinegar sauces)
Add diced or sliced fruit
Cook on high, add one or two of the Christmas spice that I mentioned before (ground mustard or curry powder could also be used in addition to the others)
Cook on medium high for 5 minutes till thick
*(for a thicker sauce combine 1tb of corn starch to 1tb of cold water, mix and add to sauce)
For a spiced fruit and pork loin my favorite herb is Rosemary (although thyme is good too)
A simple wet rub of olive oil, kosher salt, fresh cracked pepper, and chopped fresh rosemary is the best.
Another rub that I use is as follows
Mince garlic cloves and drizzle with olive oil and kosher salt
(using the blade and flat side of the knife drag the garlic over the cutting board to form a paste in a similar manner as a mason would spread grout on a floor he was about to tile; *you can also use a mortar and pestle if you have one)
In a bowl, add garlic paste, rosemary, salt, pepper, and white wine vinegar to form the wet rub for the pork
*Note- on the pork tenderloin make sure that you score a diamond pattern in the fat before you add the wet rub.
An FYI- Pigs used to be dirty animals, they were fed garbage which made the meat very fatty yet extremely flavorful, but if the pork was under cooked you could get worms. Over the past few decades pigs are a lot leaner since they are grain fed now, which means 2 things, they have less fat which equals less flavor and the worm parasite is completely non existent, the FDA a few yrs back actually lowered the suggested cooking temp for pork from 165 to 145.
If you are cooking a .... or shoulder cook the pork low and slow to about 165, but for a pork tenderloin, find a piece with the most fat and cook it to about 130 degrees, when the meat rests it will go up at least another 5 or 10 degrees.
Fruit and pork pair well together, apples, pears, and peaches particularly.
I have 2 suggestions for fruit; the first would be to take the hole fruit and put them cut side down into a hot pan, where you already started a caramel sauce of butter and brown sugar, cook the fruit for 3-5 minutes till you start to see them caramelize and brown, add a lil bit of Christmas spice* toss and dump in your roasting pan with the pork loin and then bake till the pork is 130 degrees
*(cinnamon, clove, ginger, nutmeg, allspice; etc. Use only one or 2 of the spices, keep it simple and understated, but all these spices pair nicely)
The second suggestion for fruit (and the one I like the most) is chutney.
This is how to make a basic one
Sautee some aromatics in olive oil (usually onion, but shallot or garlic or ginger or some combo works good)
The next step is a vinegar and sugar (I like apple cider vinegar and granulated sugar, but you can use what you want and replace the granulated with brown sugar or honey; *you can also add a bit of OJ or cider to in addition to the vinegar if you dont like the strong vinegar sauces)
Add diced or sliced fruit
Cook on high, add one or two of the Christmas spice that I mentioned before (ground mustard or curry powder could also be used in addition to the others)
Cook on medium high for 5 minutes till thick
*(for a thicker sauce combine 1tb of corn starch to 1tb of cold water, mix and add to sauce)
For a spiced fruit and pork loin my favorite herb is Rosemary (although thyme is good too)
A simple wet rub of olive oil, kosher salt, fresh cracked pepper, and chopped fresh rosemary is the best.
Another rub that I use is as follows
Mince garlic cloves and drizzle with olive oil and kosher salt
(using the blade and flat side of the knife drag the garlic over the cutting board to form a paste in a similar manner as a mason would spread grout on a floor he was about to tile; *you can also use a mortar and pestle if you have one)
In a bowl, add garlic paste, rosemary, salt, pepper, and white wine vinegar to form the wet rub for the pork
*Note- on the pork tenderloin make sure that you score a diamond pattern in the fat before you add the wet rub.
Do you also score the pork like you do ham? I think a sweet potato would make a nice side. Agree?
Yeah you score the fat in a diamond pattern making sure not to cut into the flesh, this does 2 things it allows your seasoning to penetrate the flesh and also helps break down the fat; hydrating the roast while making it sweet.
It's up to you what you want to do for a side, but this is the problem with sweet potatoes, if you have the fruit on the plate you already have something really sweet and kinda soft on the plate, while the sweet potatoe is kinda sweet and really soft, so I think it would be kind of redudnant. I would put something with a harder texture and a more bitter or bland flavor to round out the dish.
Why don't you try this side, it's one of my favorite sides
get extra thick cut bacon, chop it and crisp it and render the fat, reserve
Cook brussel sprouts in the rendered bacon fat till they are al dente and the outside of the skin starts to caramelize
stir in the bacon and season with salt and pepper
*(you can also add some shallot or diced onion which has been lightly sweat for 2 minutes)
*(sometimes I will pre-steam the sprouts because you want to cook the insides with out burning the outsides, your looking for just a light caramelization on the outside, I like to use this method on asparagus as well)
It's up to you what you want to do for a side, but this is the problem with sweet potatoes, if you have the fruit on the plate you already have something really sweet and kinda soft on the plate, while the sweet potatoe is kinda sweet and really soft, so I think it would be kind of redudnant. I would put something with a harder texture and a more bitter or bland flavor to round out the dish.
Why don't you try this side, it's one of my favorite sides
get extra thick cut bacon, chop it and crisp it and render the fat, reserve
Cook brussel sprouts in the rendered bacon fat till they are al dente and the outside of the skin starts to caramelize
stir in the bacon and season with salt and pepper
*(you can also add some shallot or diced onion which has been lightly sweat for 2 minutes)
*(sometimes I will pre-steam the sprouts because you want to cook the insides with out burning the outsides, your looking for just a light caramelization on the outside, I like to use this method on asparagus as well)
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