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I could have used 4X the gravy. Have the stock, no problem there but now I'm full. :D
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damnnnn fine presentation, must be some new cookbooks? but where's the sake'.................errrr...............beer? (in my mailbox) :rolleyes: :D |
Took the rest of the picnic shoulder and cooked it with some chiles, garlic and onions. Black beans made with the pork stock. Jasmine rice, cheese, onion and avocado all rolled up into burrito goodness! Only thing missing was beer.
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I've been knocking out super dishes every since Jan 1st, so we've got three weeks running! None of these are super exotic, and we cook and eat just for Miss and Mr Rusty Heap... makes for lots of icky horrible leftovers, grins.
First Up: 2 pounds Fresh Ahi Tuna in soy and ginger marinade then flash sear all Ahi Edges, made cruncy slaw, and Raw Ahi Poki in Sesame oil and chilli peppers. http://forums.pelicanparts.com/uploa...1390288227.jpg Silver Coho Salmon from Ketcikan from last summers 70+ pounds worth, we caught it and brought home. Light sweet Cajun spice rub with Pepper Crusted bacon strips smothering it the whole BBQ time, didn't flip fish, cooked it low and slow skin side down in a perforated skillet on the grill. http://forums.pelicanparts.com/uploa...1390288430.jpg http://forums.pelicanparts.com/uploa...1390288463.jpg JUMBO 8-10 count Wild Caught Mexican Prawns from the gulf, butterfly them almost in half, open them like a book, and marinade in garlic, tequila, cilantro, white onions and fresh ground pepper. quick sear on the hot BBQ or under a broiler is fantastic way to cook. separate side dish of pre-Cooked chilled prawn and big mixed salad. http://forums.pelicanparts.com/uploa...1390289359.jpg http://forums.pelicanparts.com/uploa...1390289432.jpg Bone In Prime Rip...........I've always done a peppercorn spice rub and put in in a 500F oven for 20-25 minutes to form a crust, then basically turn the oven off to slow cook the roast center to medium rare...............a new technique is reversed of that Get your oven as low as it can hold. I have a digital smoker so started the meat at 130F to get it slowly and evenly cooked through for ~6-7 HOURS, THEN a blast of 400F at the end for 10 minutes solely to get crunchy crust, but pink pink pink all the way through, and no 1/2-3/4" of grey overdone perimeter yuck tough meat. drool tingle deep breathing horseradish love. http://forums.pelicanparts.com/uploa...1390288924.jpg http://forums.pelicanparts.com/uploa...1390288976.jpg and last but not least. More Ahi Tuna steaks. COSTCO gets them in super fresh and cut them about 2.5" thick. This was an olive oil and sesame seed marninade, fresh peppercorn grind, then another swift cast iron sear with crunchy coleslaw and several types of homemade ginger cream dressing and dipping sauces. http://forums.pelicanparts.com/uploa...1390289140.jpg http://forums.pelicanparts.com/uploa...1390289159.jpg http://forums.pelicanparts.com/uploa...1390289182.jpg I have several cool new ideas to try out in the next couple weeks, so stay tuned to my BBQ Daves' Heap-o-Meat. Glad to share recipes if someone wants. All fairly quick and easy and out of this world yummy. Ya'll can wipe the drool off your key board and stop licking your smart phones now. Big Dave Burps to salute all fellow Gastric Engineers that tweek to taste. |
Damn. Drool won't stop.
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Some beautiful pictures!
I am hungry! |
Good lord!
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Damn Rusty! The last two had me drooling. I am a huge fan of peppercorn crusts.
My dinner from last night. Solo. http://forums.pelicanparts.com/uploa...1390317486.jpg |
Tip roast medium rare ........ tonight's fare..........Hot roast beef sandwiches the next couple days.
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http://i800.photobucket.com/albums/y...psc3nrrz0y.jpg
http://i800.photobucket.com/albums/y...ps1unm0dto.jpg Dinner last night. Daughter made the sushi rolls. Tuna and spicy tuna. I made the pork and chicken dumplings, the scallop shao mai, and ribs. My pleating is rusty! The ribs are pork, first pressure cooked for 1 hour in rice wine, water, ginger, salt, pepper. Save the broth. Then I toss them in 2/3 sugar 1/3 salt, and bake about 1/2 hr in the oven to dry and brown. Finally, put about 1/4 - 1/2 cup of the broth and 1/2 Tbsp oil into a pan, mix in a little corn starch to get the mix slightly thicker, add minced garlic, ginger and scallion, and cook the ribs, tossing to coat in the "sauce" but gently to not knock off the crust formed in the oven. This multi step cooking doesn't take as much effort as it sounds like, and produces ribs that have a tasty coating, a crusty outside, and a falling apart interior. |
You have outdone yourself, at least for my taste. Now I really have to fix my oven. Those ribs are calling to me.
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You could use white wine, but Chinese cooking rice wine fits better tastewise and is cheaper anyway. My bottle says "Michu". Maybe 1/2 wine 1/2 water, enough to just cover ribs. If no pressure cooker, simmer in tightly covered pot for 4 hours.
If you like, use more liquid because the resulting broth is very tasty (I drink it like a beverage). Useful for cooking later - say, use instead of water to cook rice to go w/ the ribs. |
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Nice crumb!
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John,
You, Cliff, Java, and Shaun helped me out big-time a few years ago with a roast chicken recipe. Well it paid off once again! http://forums.pelicanparts.com/uploa...1391113768.jpg Also tried my hand at some lemon/dill salmon filets. What would be an alternative side with the salmon other than asparagus? Not always a good idea to eat on a date night. http://forums.pelicanparts.com/uploa...1391113818.jpg And any trip into Baton Rouge requires a visit to Tony's Seafood. You won't be disappointed. http://forums.pelicanparts.com/uploa...1391113852.jpg |
Impressive chicken, Tom.
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Ian |
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My Dr and s/o are after me to lose some weight... Dr suggested portion control since I told him I love to cook and eat.... so... Pork tenderloin stuffed with spinach,chorizo, cheddar and roasted brocoflower. http://forums.pelicanparts.com/uploa...1391122846.jpg http://forums.pelicanparts.com/uploa...1391122817.jpg |
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