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So made some good stuff this weekend for my birthday weekend. Bought a whole filet and made filet Friday and Saturday night. Smoke brisket Saturday into Sunday for dinner Sunday. More on that in the smoker thread.
Been making filet lately in cast iron to get a better crust on it. Friday night did bacon-wrapped filet with asparagus and baked potatoes.
Saturday night I cut the filets a little thicker. They came out better this time. My fault the first night not sure why I cut them as thin as I did.
I had already plated mine so only 2 left
I was halfway done before I realized I forgot a money shot.
Brisket and corn on the cobb for dinner Sunday.
We've been kind of lazy with our meals over the last month or two, but decided to put some more thought into last nights meal. Here's our take on caprese chicken:
Grilled chicken, mozzarella, broccoli and basil pesto, balsamic reduction, roasted tomatos, and orzo (with more pesto folded in). We have some leftovers and I plan on doing a melt for lunch today
We grilled some salmon tonight. It was slightly over but it was still tasty. Casey marinated it in some olive oil/lemon juice/garlic mixture for about 30 minutes. I took care of the hard stuff - mashed cauliflower and mango salsa.
Random-ish question for the cooks in here and I apologize in advance for the flaky memory and etc.
But, for the life of me, I recall seeing a show/movie where people were adding dollops of mustard as a condiment into a soup/stew...I never seen that before. Anyways, so my question is, what soup/stew can you add mustard as a condiment into? Beef stew?
There's a bunch of mustard based soups. Potato and mustard soup, Dutch mustard soup, cream of mustard soup... Personally, I use spicy brown mustard as a quick way to flavor lots of things, but admittedly never a soup.
There's a bunch of mustard based soups. Potato and mustard soup, Dutch mustard soup, cream of mustard soup... Personally, I use spicy brown mustard as a quick way to flavor lots of things, but admittedly never a soup.
Do you remember what type of mustard was used?
Yeah, this is where I'm not helping my own cause. I just remember seeing the scene where a guy was scooping a spoonful of mustard into his soup/stew. Pretty sure it was a stew.
Haven't made burgers in a while. Got some 80/20 and mixed cheddar and diced bacon into them. Topped mine with some fresh jalapenos under the pepper jack cheese.
I wasn't feeling great this past weekend so instead of smoking the pork shoulder, I seasoned it and then cooked for 24 hours via sous vide at 165*. Once that was done, I pulled the shoulder out, dried it off a bit, hit it again with some seasoning and put it in the oven for an hour at 350 to crisp the edges. I took some of the juices from the sous vide bag, strained it, and used it as a base for some barbecue sauce. I didn't measure anything as I went by taste, but it had some spicy brown mustard, ACV, ketchup, brown sugar, and a little bit of some other bbq sauce we had left in the fridge (it wasn't enough for the meal ). It didn't have that smoke flavor, but it was delicious.
Dibs on the Live, Laugh, Love sign in your hallway
You use that cutting board to cut stuff on yet? Also, make sure you buy some mineral oil to keep it oiled up over time. Probably once every or every other month lube it up real nice.
So hot here in NY. Made BBQ ribs and lamb skewers on the grill the last few days. But with the heat wave, gonna lay off the grill today and make some hiyachi chuka for lunch.
You use that cutting board to cut stuff on yet? Also, make sure you buy some mineral oil to keep it oiled up over time. Probably once every or every other month lube it up real nice.
Wait, you're supposed to use it.. I thought it was just meant as a background for food blogging IG pics..
Never really checked this part of the forum in the past 10 years lol.. I like food
). It didn't have that smoke flavor, but it was delicious.
