Tried this tonight with a 4lb. Sirloin tip roast. Better than good https://www.spendwithpennies.com/perfect-sirloin-tip-roast/ Added some sliced onion to the top and some thyme and parsley to the spices. This turned out better than expected. No photos!
Today is Beef Stew Day. A Top Round Sirloin is sitting on the counter already. The dredging flour is out. Salt and Pepper are at the ready. The Celery and Carrots are discussing flavor blending. The Potatoes are bringing the starch. The Onions are off by themselves, bad breath and all. Simon and Garfunkel will provide the seasoning. And, there is a full bottle of unopened Yellow Tail Red on the table. But I only need a cup. What's a young Bushcrafter to do? Decisions, decisions.
For those who might be interested. Here is the recipe. It is not mine. It was stolen from and credit given to Backwoodsman Magazine. However read the notes about the salt. I think they got that wrong. With the Beef Broth, I start with 1 teaspoon of salt. Smokin good stew. About the best I have come across. Except some moose up north.
Couple things I always do. After chunking up the meat. I run cold water over it in a colander stirring and moving. To hose off all the crap modern stores think they need to sell meat. After chopping up all the veggies. I add 2 tablespoons of Extra Virgin Olive Oil to a skillet. Then sauté them for about 15-20 minutes or so. This helps to bring out the sweetness in the veggies before they go into the stew. Once the veggies go into the pot. I take some broth from the stew pot to deglaze the skillet. All that tasty goodness goes back into the stew.
Preggo and I got to go out for a nice sushi dinner thanks to the sucker that lost his money in the pool hall
From a little hole in the wall place, Manuel's in Allen Park. This was huge and even I couldn't even eat half of it .
The 2020 Valentine's banquet at a friend's church. We started prep work Friday night after my regular job, plus 14 hours Saturday and almost 12 hours yesterday. Appetizers by Kylemeister posted Feb 10, 2020 at 5:57 PM Appetizer: Candied bacon Cracker with Saint Angel cheese, half slice salami, fig preserves, and a thin serrano pepper. Not pictured, soup course: Coconut milk & vegetable stock combined for soup base, over a piece seared cod and 2 shrimp. Topped with finely sliced chives & cilantro. Salad course by Kylemeister posted Feb 10, 2020 at 5:57 PM Salad course: Meh, it's salad. Mixed greens, shredded carrots, sliced celery, thin slices of radishes with a lemon-lime vinaigrette. Main by Kylemeister posted Feb 10, 2020 at 5:57 PM Main course: Stuffed chicken leg with Marsala sauce. Or you could call it a quick chicken confit. Chicken leg & thigh, deboned, skin on. Mix a stuffing with sausage, pistachios, fresh thyme & parsley. Roll it up in bacon. Poach 30 minutes at 170 to fully cook. Refrigerated overnight, then into a 350 degree oven on a wire rack for like an hour per tray. Then finished off in a pan. Sauce (added after pic) was fresh chicken stock, highly reduced, with sweet Marsala wine and Balsamic vinegar. Dessert by Kylemeister posted Feb 10, 2020 at 5:57 PM Dessert: Flourless chocolate cake with a bourbon anglaise and cherry syrup reduction, topped with a toasted almond caramel turtle.
Thanks! I wish I had gotten a shot of the plate with the sauce. It was a chicken stock that we created from the roasted chicken bones and some veggies & herbs, then reduced at a simmer for over 12 hours. It was something magical that I haven't been able to explain yet. Voodoo chicken nectar is the only thing that comes to mind. We used a half bottle of sweet Marsala and about 1/3 cup of Balsamic vinegar, brought to a boil, reduced slightly, then added in about 8 cups of stock.
