I was re-watching some old scenes from Letterkenny and it reminded me of how much I like steak.
So let's begin with steak. I've gradually transitioned from preference for well-done to medium-rare over the years. Not sure how I feel about aggressive salt & pepper but I guess I can respect it if you're not cooking mine. Grill marks appreciated but not critical. Also a big fan of sauteed mushrooms on top. Steamed Broccoli for vegetable side. Can't speak to wine pairing, but I do dig Sierra Pale with a top sirloin. if I overcook the steak, I switch to Firestone Walker Double Barrel Ale or Morland Old Speckled Hen (if I can find the latter).
I love to make breakfast. Now that I’ll be home most mornings, I’d love some new ideas. For the kids, there is a constant rotation of pancakes, waffles, and French toast, but what do you all like to make?
(03-21-2020 12:18 PM)ODUCoach Wrote: [ -> ]I love to make breakfast. Now that I’ll be home most mornings, I’d love some new ideas. For the kids, there is a constant rotation of pancakes, waffles, and French toast, but what do you all like to make?
“Eggs in a basket” is a cool change up if you like fried eggs. Take two pieces of bread and use a cup with a narrow opening to remove the center of the bread. Then, put the bread and cut out centers in a pan w/a lot of butter. Crack an egg in the center of each piece of bread - then flip the egg/bread to your desired egg “runniness.” The more runny the better b/c the bread soaks it up. I grew up on eggs in a basket.
(03-21-2020 12:18 PM)ODUCoach Wrote: [ -> ]I love to make breakfast. Now that I’ll be home most mornings, I’d love some new ideas. For the kids, there is a constant rotation of pancakes, waffles, and French toast, but what do you all like to make?
Saw an interesting thread yesterday on tot-waffles, which are defrosted tater tots cooked in a waffle iron.
I am not a cook, and my wife would be most displeased if I started experimenting in her kitchen. But since it sounds like you are braver than me, here's a link: https://twitchy.com/samj-3930/2020/03/20...otally-do/
Sometimes I'm an absolute hedonist and I go for some corn beef hash with my eggs on a Sunday morning. Fatty and salty I can do. The cloyingly sweet and rich notes of french toast have always been off-putting for me.
For steak I am a very simple man. I simply salt both sides and let it sit for 45 minutes. Then put it on a cast iron medium heat with butter. I flip it every 30 seconds while spooning the melted butter on top to keep it moist on all sides. Then I let it sit for 10 minutes before cutting it down to middle. Unfortunately I am addicted to A1 sauce so I will always have it with my steak, so I don't really have a need to go crazy with seasoning before/after cooking.
(03-22-2020 06:17 AM)odu09 Wrote: [ -> ]For steak I am a very simple man. I simply salt both sides and let it sit for 45 minutes. Then put it on a cast iron medium heat with butter. I flip it every 30 seconds while spooning the melted butter on top to keep it moist on all sides. Then I let it sit for 10 minutes before cutting it down to middle. Unfortunately I am addicted to A1 sauce so I will always have it with my steak, so I don't really have a need to go crazy with seasoning before/after cooking.
I used my cast iron to cook steaks the last time and they turned out great. I had very thick filets. I cooked them 4 minutes per side in a little olive oil. Then put them in a hot oven (400) for about 15 minutes. I finished with butter in the skillet and spooned it over them while they rested. Wow they were great! Very juicy and perfectly medium rare. Of course you would have to adjust the oven time based on how thick the steaks are, but I preferred this over cooking them on the grill.
This reminds me, I also want to do my part is supporting local restaurants in these times. I’m near the old Ford factory, so I can get to Kempsville, Greenbrier, and even Downtown Norfolk fairly easily. Any good recommendations for takeout this week?
Seeing some interesting ways to cook steaks. Only way I really know is to turn my grill up to 500. Throw steaks on 5 minutes each side. Nice char on outside, med. rare inside. Very easy. Going to try to cast iron/oven method with butter. Sounds great
(03-21-2020 08:33 PM)CameramanJ Wrote: [ -> ]Sometimes I'm an absolute hedonist and I go for some corn beef hash with my eggs on a Sunday morning. Fatty and salty I can do. The cloyingly sweet and rich notes of french toast have always been off-putting for me.
Corned beef hash with poached eggs on top. Good! poaching eggs is really easy
boil water in a pot, turn down to very low roll. add a little white vinegar, drop egg(s) in. exactly 4 minutes later, lift out with slotted spoon, put on top of hash.
(03-22-2020 07:16 AM)ODUCoach Wrote: [ -> ]This reminds me, I also want to do my part is supporting local restaurants in these times. I’m near the old Ford factory, so I can get to Kempsville, Greenbrier, and even Downtown Norfolk fairly easily. Any good recommendations for takeout this week?
Might be a bit out of your way but so far Pelons and Redwood Smokeshack haven't missed a beat in adjusting to take out only.
(03-22-2020 08:30 AM)VB Monarch Wrote: [ -> ]Seeing some interesting ways to cook steaks. Only way I really know is to turn my grill up to 500. Throw steaks on 5 minutes each side. Nice char on outside, med. rare inside. Very easy. Going to try to cast iron/oven method with butter. Sounds great
The best thing about cast iron is the more you use them (and properly take care of them) the better they get over time.
(03-21-2020 12:18 PM)ODUCoach Wrote: [ -> ]I love to make breakfast. Now that I’ll be home most mornings, I’d love some new ideas. For the kids, there is a constant rotation of pancakes, waffles, and French toast, but what do you all like to make?
Breakfast Tacos!
cook bacon and save the grease.
make scrambled eggs. I normally measure about one egg per taco.
warm tortillas on a griddle/skillet using some of the reserved bacon grease and melt the cheese of your choice on top of the tortilla. add the cooked scrambled egg, a slice of cooked bacon, and whatever toppings the heart desires: salsa, pico de gallo, hot sauce, avocado, tomato, jalapeno, etc.
(03-27-2020 07:44 PM)CameramanJ Wrote: [ -> ]Has anyone cooked with bison for something other than burgers?
I've used it in meatballs and meatloaf. Worked for the former but it didn't add much to my meatloaf. May try it in chili next time.
I've only ever had it in burgers and those Epic jerky/protein bars. Haven't been able to get my hands on fresh stuff to experiment with lately but it is one of the many things I am hoping to do this year. Did you enhance it at all for the meatballs?
(03-27-2020 07:44 PM)CameramanJ Wrote: [ -> ]Has anyone cooked with bison for something other than burgers?
I've used it in meatballs and meatloaf. Worked for the former but it didn't add much to my meatloaf. May try it in chili next time.
I've only ever had it in burgers and those Epic jerky/protein bars. Haven't been able to get my hands on fresh stuff to experiment with lately but it is one of the many things I am hoping to do this year. Did you enhance it at all for the meatballs?
Just used my normal meatball recipe. Bread crumbs, parsley, eggs, milk, Italian seasoning, red pepper flakes, onion powder, garlic, salt and pepper. Brown them in some EVOO and then bake. Then make a basic tomato sauce to go with it.
(03-27-2020 07:44 PM)CameramanJ Wrote: [ -> ]Has anyone cooked with bison for something other than burgers?
I've used it in meatballs and meatloaf. Worked for the former but it didn't add much to my meatloaf. May try it in chili next time.
I've only ever had it in burgers and those Epic jerky/protein bars. Haven't been able to get my hands on fresh stuff to experiment with lately but it is one of the many things I am hoping to do this year. Did you enhance it at all for the meatballs?
Just used my normal meatball recipe. Bread crumbs, parsley, eggs, milk, Italian seasoning, red pepper flakes, onion powder, garlic, salt and pepper. Brown them in some EVOO and then bake. Then make a basic tomato sauce to go with it.
(03-27-2020 07:44 PM)CameramanJ Wrote: [ -> ]Has anyone cooked with bison for something other than burgers?
While I never cooked with bison, I had it several times while on work travel in Idaho. Had steaks, tenderloin, and burgers at a steakhouse restaurant that we frequent. They were cooked over applewood. Was told it cooks faster, because it was leaner. I liked it better than beef steaks and their steaks were huge and very good. The smallest steak they had was a Cowgirl which was 16oz. The Rustler was 32oz. My fav bison was the tenderloin, not mushy, tender, zero fat, maybe a little sweet. One thing I learn, you do not call it buffalo. You find some around the 757.
