Osso Buco by Kylemeister posted Jun 1, 2022 at 7:33 PM Osso Buco with risotto. I often make this using thick cut, bone-in pork chops. But the grocery store had beef shanks, which is the classic way of doing it. Braised with red wine & stock until magically tender. Strain the braising liquid and reduce it for a sauce.
Thanks! The hardest part is the risotto, and that's just a lot of stirring while slowly adding water. I cook my osso buco in the oven, so it's pretty hands off. It's usually 2-2½ hours in the oven.
Pork Tenderlon with potato pavé by Kylemeister posted Jun 1, 2022 at 7:36 PM Pork tenderloin with mustard cream sauce, balsamic glazed brussel sprouts, and my first go at Thomas Keller's potato pavé. This is a nice little 20 layer gratin type dish. Slice the potatoes as thin as possible, and layer them in a bread pan lined with parchment paper. Brush a layer of melted butter between layers, then bake it. Pull it out, leave in the pan, let cool, and then place another pan on top and add some weights (like a couple of jars of spaghetti sauce). Into the fridge for 24 hours. Next day pull it out, carefully unmold it, slice it, and then fry the pieces in butter over medium low heat.
Blumenthal Eggs by Kylemeister posted Jun 1, 2022 at 7:32 PM I've been playing with scrambled eggs for breakfast for several months now, specifically the creamy French version. You can jam these out in a couple of minutes like Gordon Ramsay, or you can take 15-20 minutes like Marco Pierre White or Heston Blumenthal. To me, the slower methods give a more rich egg flavor than the super fast, crank 'em out restaurant style. For me, 6 strips of thick cut bacon in a 400 degree oven is about 30 minutes, so there's time to do the slow thing with eggs (especially since the coffee pot is right next to the stove!). And don't add salt until the end. Nothing like adding salt to some really beautiful eggs in the bowl, and watching them discolor instantly.
Thanks! I've been trying to improve on plating for a while. I feel like it's one of my weaknesses. If it looks good on the plate, people are much more excited to dive in. A buddy of mine is a chef, and he thinks about colors, textures, height, and so many other things when he's creating a dish. Sweet potatoes or carrots with salmon, while it might be tasty, has no color contrast so it's tossed out.
I guess the first "bite" is with your eyes then your nose and finally your mouth. Never thought about it that way.
Yep. That's the way to think about it. Visual appeal gets the game going, and then the smells, and that should be enough to have your mouth watering before you ever take a bite.
Fried Chicken by Kylemeister posted Jun 12, 2022 at 1:35 PM Frying up some chicken in the Field cast iron skillet
Crawfish Etouffee by Kylemeister posted Jun 16, 2022 at 5:50 PM I always try to make a double batch of etouffee, whether shrimp or crawfish. I vacuum seal leftovers into 2 serving packs to make for easy warm up.
A friend and fitness guru turned me on to his take on Crustless Pizza. I just took it to the far edge of crazy and made it for more people. the basics. The chicken breasts are still in the refrigerator because it hotter than the black pit today.. it was quick and fairly easy though, about 35 minutes start to finish.. Crustless California style Roast Chicken Pizza. Very filling and only slightly left of healthy eating.
A friend and fitness guru turned me on to his take on Crustless Pizza. I just took it to the far edge of crazy and made it for more people. View attachment 70491 the basics. The chicken breasts are still in the refrigerator because it hotter than the black pit today.. View attachment 70492 it was quick and fairly easy though, about 35 minutes start to finish.. View attachment 70493 Crustless California style Roast Chicken Pizza. Very filling and only slightly left of healthy eating. weird internet flux double post…sorry about that.
I’ve never been a big fish guy overall. Exception being fried catfish that one of the wife’s relative makes. I think it’s how they clean it, doesn’t have a super heavy fishy taste. However I do have the urge to smoke some salmon, so I think we will try that sometime.
Ricotta stuff tortellini with steamed broccoli and tinned tuna, cumin, coriander, fennel, black cumin, fenugreek, cayenne and salt , bit of butter so the spice mix sticks - cooked in my 16" zebra Billy
Poached Cod With Ratatouille by Kylemeister posted Jun 16, 2022 at 5:50 PM Cod (poached in court bouillon) topped with mango salsa, slow simmered ratatouille, sliced cucumbers.