August 01, 2014

Steak and Bacon

Whenever I have bacon on hand and hot coals, I put some strips on the BBQ. Bacon without the mess.

Posted by JAY at 08:12 PM | Comments (0)

August 10, 2014

Beet Salad

Pretty, but bland. A rare America's Test Kitchen failure - braising the beets made them easier to peel but less flavorful than roasting them.

Posted by JAY at 10:15 AM | Comments (0)

August 14, 2014

CB Sandwich and Salad

Beef tenderloin was on sale. After trimming and slicing steaks for the parents, I sous-vide-ed the chateaubriand to medium rare, seared and sliced. Great for sandwich meat. Crazy amounts of croutons were on sale from Costco ($3). English muffins at Freshco ($1). Tomato from the neighbor's garden and salad greens from Jen's fridge after she went camping.

Posted by JAY at 08:20 PM | Comments (0)

August 16, 2014

Cherry Wood Grill

The cauliflower didn't really soften... maybe I need to par-cook it a bit - other than that, things were good. Two chickens for $10.

Posted by JAY at 08:27 PM | Comments (0)

August 20, 2014

Tomato Bocconcini Salad

Mini-bocconcini was on sale, as were some variety tomatoes that actually had distinct flavors. I marinated the non-authentic cheese to give them some more flavor and added some garden tomatoes. Delicious, but not light... I ended up eating all of the cheese. Basil and parsley from the garden.

Posted by JAY at 08:32 PM | Comments (0)

August 22, 2014

Soup and Ham Sandwiches

Steamed picnic ham stock goes into the split pea soup and doubles as sandwich meat. I made a lot of this for the parents and froze the rest for a day when I didn't feel like cooking.

Posted by JAY at 08:39 PM | Comments (0)

August 28, 2014

Pan-seared Spinalis

Pan searing can actually give a better crust than grilling, because of the increased contact surface area. The modern 15-second flip gives a better cook than the traditional steakhouse flip-once technique as it prevents the outer layer of meat from overcooking. Not practical in a restaurant because of the constant attention required.

I was going to BBQ but the pineapple was horrendously under-ripe and I had to toss it. On the plus side, pan-searing = mushrooms!

The spinalis muscle is the super tender and super flavorful muscle between the rib eye and the rib cap. Best part of the animal.

Posted by JAY at 07:08 PM | Comments (1)

August 29, 2014

Hickory BBQ Chicken with Green Coriander Seed

This was my first time using green coriander seeds - it's not available in stores so these are from the garden cilantro plants. I put them on the chicken and from the (neighbor's garden) tomato salad - they have a distinctive citrus flavor that's pretty strong and not at all similar to cilantro leaf.

Posted by JAY at 03:15 PM | Comments (0)