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It's so goddamn cold here and with the COVID (we can't take Little Cha anywhere as he's not fully vaxxed yet), we got nothing to do except take extra time on plating, cooking...
Need to learn to do good fish. My wife has gotten open to trying some, but I'd hate to drop $$ on some good fish & ruin it
Fish isn't hard, especially in the oven. Just need to monitor the temp. There's a million good recipes online, but some fish is more forgiving than others
Fish isn't hard, especially in the oven. Just need to monitor the temp. There's a million good recipes online, but some fish is more forgiving than others
My boss fishes the Gulf often & I've gotten some Flounder (I think) from him before.
Other than the tiny bones, it turned out pretty well. Butterfly-ed it open & topped with shrimp & garlic/butter, baked & served with green & yellow squash.
But, that was when the wife was out of town & it was just me & her brother. Got some good pork chops in that week, too.
Nothing fancy but a tasty Saturday evening supper for us at home: some skirt steak and shrimp, links and veggies we bought and grilled from Costco when we did groceries today.
Didn't get an after photo, it was all consumed quickly
We bought 1/2 a cow last month & these are the first steaks from it that we've tried. Came out well, tender & tasty
3 ribeye, 2 NY strip
Several holiday meals that I made over the last week or so, I didn't take many pictures of the first one, but I made ham and bean soup with the leftover ham from Christmas. My family and I were sick for Christmas so my MIL made the ham and dropped some off to us, used a bag of dried 12 beans, which added a lot of flavor. Even the kiddo was a big fan of the ham and beans.
For NYE I made a $100 beef tenderloin, which came out absolutely fantastic!
I let it air dry in the fridge for several hours to help build the crust, when I took it out I tied it together with butcher's twine to provide a more even cook.
I brushed the whole roast down with EVOO and then hand ground course sea salt and course black pepper over it
Earlier in the day I also made a homemade horseradish sauce which was absolutely amazing, I pretty much followed this recipe however I didn't roast the garlic I just hand diced the garlic (3 large cloves) and I used stone ground mustard instead of dijon because it was all that I had, I also used half a jar of prepared horseradish rather than making it myself. It also was MUCH better and tastier after sitting in the fridge for a couple more days, I even put some on my baked potato
And here is the finished product, oven roasted to medium rare
Meat came out absolutely fantastic and juicy, even reheating a second night it was fantastic again last night as well. Wife and kiddo enjoyed as well, we gave the kiddo a well done piece and she devoured it
New Years Day I made our yearly tradition pork and sauerkraut, my local grocery store had this bone in pork loin roast marked down from 30 bucks to 9 bucks so I grabbed it. First thing in the morning I threw some low sodium Lowery's season salt on all sides of the roast as I browned it in some EVOO.
I chopped a white onion and three or 4 large garlic cloves and threw them in the bottom of the Crockpot, and then put the roast on top of that, and covered with a 32 oz jar of Sauerkraut and threw in some dried rosemary and a bay leaf.
About halfway through the cook I flipped the roast upside down to ensure even cooking, and then flipped it back and forth 2 more times toward the end. The bones popped right out like a smoked pulled pork, and the meat literally just pulled away from the bones and shredded with a fork.
This year pork loins were over priced so I used an 8lb butt trimmed well to make my pork and sauerkraut. Ends up with a little more liquid than I prefer cause of all the fat but still very tasty. I have left overs for days with 8lbs of pork and 8lbs of sauerkraut. :rof:
I'm starting to get back into cooking (real) dinners lately while I try to get my weight under control. And it feels pretty damn good.
Tonight was grilled chicken pitas with grilled tomatoes, peppers, asparagus, and roasted potatoes. I also pickled some red onion. Not pictured, tzatziki and lettuce.
And yes my grill needs a good cleaning.
Not my best plating, but I'm happy to be cooking balanced meals again.
I used to have a cheaper "non-stick" one but it fell apart after 3 or 4 uses. This has been going strong for over a year. Just wear grill gloves or use tongs to slide it onto a sheet pan
