Macs have options?
Thanks for the info.
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Got your pencil ready? Ok, here we go…Olive Oil, Salt, and Pepper. 
That’s it, Bri.
Jus’ me.
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Long time ago a neighbor we became friends with (Despite his grilling skills) invited us to dinner for some steak. Had a bottle of A1 steak sauce out.
Asked him why I would need that. Says, to make the steak taste good. I didn’t say out loud, “Not a good way to make a good first impression.” Took a bite and chewed. And chewed. And chewed… Thought my chewing muscles were gonna turn into pit bull jowls. Finally swallowed it as was.
Damn near poured the whole bottle of A1 on the rest and cut them into 1/3" squares and swallowed them whole too.
Asked me if the A1 made the steaks great. I said, “Well it doesn’t hurt.” Asked me how I prepped my steaks if I you don’t need steak sauce.
I said I season them.
Him: With what? Hmmm. I explained that there are spices, herbs and seasoning which consists of salt and pepper.
Him: How do you get flavor out of that?
Me: It’s called the mallard reaction. You season WELL with salt, then pepper to taste. Sear the meat, turn the meat 90 degrees to get those sexy grill marks, flip the steaks and do it again. Most times, depending on the cut, like yours that’ll do the trick. For a thicker steak (like the fillet we used to get here in Oakdale), you turn the heat down, move the beef to a slightly cooler place on the grill for just a couple minutes. Tender and juicy.
Him: But salt and searing let’s all the juices out.
Me: Yeah… I love caramel!
Him: What?
Me: Well, when you salt the beef, it draws the blood out. What you call juice. Blood has a lot of sugar in it. You know, like a diabetic? Do you know what happens when sugar is heated? It produces caramel. I don’t know about you, but I love caramel! Grass has a lot of sugar in it. That’s why grass fed beef tastes better.
Him: Oh. How do you know when the steak is done. Mines always so chewy.
Me: Pinch your index finger and thumb together and press on the skin between them. That’s rare. Then use your driving finger. That’s medium rare and how most people like it. Thumb to ring finger, Medium well, and thumb to pinky is WAY over done! Shoe leather. That’s why my jaws hurt.
Wanna come over Saturday to watch?
Him: Sounds like a plan my new friend!
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Everyone’s got their way, but personally, I’d rather have a hamburger than a tough, and/or flavorless steak. Nuff said…
It’s how I was taught years ago.
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Hadda go to cooking school after I retired in '08 to learn that. 6 classes, 18 months. EVERY chef excluding the baking bitch (Didn’t like her) was asked how to prep a steak. Every time. Salt and pepper.
B4 I went to school I invented a marinade that I still use once in a while. Canola oil, a little soy sauce (Anything but Kikoman <sp?>) A bulb of roasted garlic, sauteed onions, red chili flakes, parsley, thyme and a generous dose of sage. In the fridge and turn as often as I can for 36 hours.
New to the neighborhood. Had a couple of neighbors over, including an old man missing some teeth. Did my Marinade. Next day I cleaned up the back yard and found a steak knife on the ground where the old man sat.
Went over to return it and told him he must have dropped it. Says, “yeah but it hurts a lot to bend over and I didn’t need it. Best steak I ever had! Used a fork.” I mean an old man that says it’s the best steak? That’s and honor.
Wanna know how to roast garlic? Ask! Changes the favor radically!
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Read your post, on how you do it…me the same! Been eating pickled Garlic for years, too. Bought a jar at a shop in CT, where I used to live, to try it. Got hooked. Company out of CA(near Malibu) called the “Pikled Garlic Co.” Now out of business. Visited the owner and stocked up while out there on vacation. Never made it to the farmers market, because 911 happened while I was there!
Roast a bulb of Garlic and smear it on a lacerated brick of Brie, with Honey. Pop it in the oven for a bit…Mmmm! Also mix it into a tub of plain Hummus.
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My wife will LOVE that. Every year I make some roasted garlic salt in my dehydrator. 1st time I did it, I let it dehydrate in the house. 2:00 am, I woke up. What the hell is that smell?
Wife (Mary) It’s garlic!
You sure it’s not the ranchers burning methane gas from the cattle? She also loves pickled ginger too.
Aw, dude. I’ll pm you a link to my online recipes.
I bet you gotta smoker. Every year a neighbor buys 30 lb of pork belly. He gets half, the neighbors smell it, bang on our door for their yearly supply… If we end up with 10 lb, we’re lucky. Smoke AT 130 degrees until the meat IS 130 degrees.
THE best! Apple (what I like) hickory, whatever. Freaking full bag of pellets.
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I used to give in-home cooking lessons after going to a school called the Le’ Cordon Bleu Culinary Institute of Paris. A franchise. One of which schools was an hour away in Sacramento California. This was 16 hears ago.
Somewhere along the line the Table of Contents got hosed and I no longer remember how to fix it. Can’t find a decent answer on google. Or I no longer understand.
But it’s packed FULL of extremely valuable information, like food safety. How NOT to kill someone unless it’s an in-law. You’ll learn how to get away with it.
You’ll lean things like Seasoning and flavoring, making stocks from scratch to turning them into glazes and reductions. How about classifications of soups like clear soups, consume, Chowders…
Maybe trussing fowl?
15 chapters on seafood alone. What the Foxtrot is a fish fumet? (A simple stock)
Whataya know about Ceviche or curing and smoking. How do you make cold smoked Cajun sausage?
How to convert a restaurant recipe to feed 100 people to two. How to convert a recipe for two, to a party!
And a hell of a lot more! Mostly French techniques.
If you, or someone you know is a Microsoft Word expert, hit me up. You can click on a link in the TOC, but it always takes you to the preface. and you cannot go back up!
Oddly. it looks completely different on my PC compared to the link. The links looks like it should! Just took a look at it. The TOC is hosed!
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Home made Italian meat balls, home made Vodka “spaghetti sauce”, Home grown spinach and basil, store bought mozzarella and Parmesan cheese.
Next time I’ll make a simple spaghetti sauce. That Vodka sauce tasted like something that was green and came out of my first born kids asshole. And I only smelled/gagged on that.
Trust me. Download that image , print it our on some kinda moist parchment, and enjoy it a LOT better than that crap!
I “used” to have a Bloody Mary every night a 5:00 pm on the dot. I’m not so sure I can drink that anymore…
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Wow, lots of information is right! Thanks Bri. I will do some reading.
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Thought I was gonna give in home cooking lessons. I did maybe 20 over an entire year.
The ones that went for it, ALL gave me a nice tip. 2 clients turned me onto 18 more. Word of mouth. Seems most of them had few friends, 'cuz it stopped abruptly.
I had radio ads on a couple stations. My favorite classic rock channel and some country channel I avoid like the plaque.
I actually got calls asking why would anyone take lessons, since they can get recipes online?!
I teach techniques and concepts. You won’t be reading recipes, you’ll be inventing your own.
The response? Yeah, right.
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I mix it with butter and put parmesan cheese on top, smear it on french bread and pop it in the oven.
What’s ‘yer Recipe?
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Much better than the vodka sauce!
Italian meatballs, creamy basil pesto sauce over pasta.
Made 3 pounds of the Italian meat balls, vacuum sealed and froze them in packs of 8. 4 each for the wife and me.
EXTREMELY IMPORTANT!!! If sharing shrimp, share them evenly or my wife will divorce me. If there’s an extra, dogs LOVE shrimp. (Or eat one without being caught)
Creamy pesto sauce:
3 ½ cups fresh basil leaves – ½ cup set aside for garnish. The bigger the leaves the better. To chiffonade basil for garnish, you first need to wash and dry the basil leaves in room temperature water! Cold for root vegetables. Then, stack the leaves, roll them into a tight cylinder, and slice them thinly across the width. This creates delicate ribbons, perfect for garnishing, I forgot to do so.
1 ½ cups chopped Pistachio nuts. Be so kind as to let the wife to remove the shells. Use the roasted salted nuts.
8 or so garlic cloves roasted. We recently found we can get them pre peeled.
2 cups ½” cubed Parmesan cheese.
2 cups heavy whipping cream.
Salt and pepper to taste but I found the nuts and cheese were enough.
Place the basil, nuts and cheese in a food processor or blender. A processor is easier to get the goop out of.
Cream to sauce pan, very low simmer. When warm add the pesto and balls to warm through.
Farrell pasta: Salt in the water AFTER a boil or it’ll pit the pan! I use a wooden spoon to stir. I prefer stainless steak as it’s easier to clean. (Use a flambe method with water) Add enough ‘till you can taste it. My instructors said it should be like salt water, Whatever time your brand says to boil them, shave a couple of minutes off. Otherwise, it’s too squishy. These are made for the masses. I like mine with a little chew and you can always boil them longer.
The meatballs:
1/2 cup Italian Planko breadcrumbs.
2 tablespoons olive oil
1 onion, diced fine
4 cloves fine chopped garlic (See below how to safely dice an onion or garlic for consistent sizes below)
1 pound ground beef
1 pound ground pork
2 extra large eggs
1 cup small cubes of Parmesan cheese
1/2 cup basil, oregano, thyme, marjoram, sage and red pepper flakes
1 teaspoon red pepper flakes
Season lightly with salt and pepper
Every thing should be seasoned.
2 TBS Canola oil. Why not olive oil? Different brands have different flavors and like e-juice concentrates, may not get along. Canola has no flavor.
I need to work on the liquid ratios. I had to add a slurry to thicken. Couple heaping TBS corn starch and half a cup of water. Mix Well! Add slowly over medium low heat, stirring often, until you like it. It’ll be gelatinous. Better yet, use a beurre manie.
In a sauce pan, 2 TBS canola oil. Heat pan first. Don’t remember why. Add onions and sauté until translucent. About 5 minutes. Add garlic and sauté until just starting to brown.
Add everything and blend manually or use a stand mixer. Note: If using fresh herbs, use more as dried is stronger in flavor. Maybe 30% more. Season your balls lightly.
Cover and refrigerate for at least an hour. This makes it easier to form your balls. I have various sizes of “ice cream” scoops but you can use a heaping tablespoon as long as they’re ALL about 1 ½” in diameter. They don’t have to be packed tightly as a little loose lets the sauce soak in.
Preheat oven to 425 F – 220 C
Cooky or baking sheet, foil, and Pam or canola oil. Place your balls on the sheet leaving space between them.
Bake for 15 minutes. You do NOT want them cooked through as they’ll continue to cook after being pulled. (Carry over cooking) Pull them out about 145 and they’ll reach 150. AND, heating them in the sauce will finish them off. Else they CAN become dry regardless of the sauce. When done they should be 165 F, 74 C.
Note: A sharp knife is a safe knife! Also reduces tears when dicing onions. Note the way the man holds the knife. None of the index finger on the top of the blade. Pinch the blade. More stable, less chance of the knife rolling and cutting your fingers off at a knuckle.
If you’re careful, you can cut garlic down to a 1/16th inch square. (0.15875 cm) I think. 1 / by 16 is .0625. * 0.254. Chicken shit? They make Kevlar gloves.
I did this from memory so I’ve probably left shit out. As always, ask and thou shalt receive.
I need to work on the liquid ratios. I had to use a slurry to thicken the sauce. Either add more cheese, or more likely use less cream. A slurry is a couple of heaping tbs of corn starch and a half cup water. Stir well! crank the heat up to medium and add a little at a time. It WILL be gelatinous.
Having guests? Make a beurre manie. 3 tbs room temp butter and 3 tbs flower. Shove your hands into a couple vinyl gloves and mix. Or should I say squish together. Add a dollop at a time over medium heat and whisk. NOT gelatinous and no lumps.
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I too will give it a try, Bri, bye!
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So some southern gentleman is making a new flavor of Linux?
I’m gonna have to try that Saturday when the weather is going to be perfect. I have a massive grill the wife got me a few years ago. Griddle and well a grill, of course a side burner and includes an oven and fridge for my Chewbacca’s. Even has a place to add wood chips that I think ruin my favorite cut of meat. Tenderloin.
I mean, really? Would you smoke a perfectly good Fillet Mignon… In a pipe? Hmmm. I wonder if there’s a steak flavor concentrate?!
So, I went to a wanna be prestigious culinary institute after I retired. I fancied I knew a thing or two so I did a flambe. With DQ 151 rum. Told the wife, “Watch this” and lit it up. She went from a scream to a whoa in a split second.
That flame SHOT up, licked the underside of the patio’s roof, dropped back down like a rock and went out.
Up next, a recipe I invented (of many) and one I modified.
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Drunken shrimp
Emeril Lagasse
Serves: 2
Ingredients
- 1 pound Undeveined shrimp
- 2 tablespoons olive oil
- 4 cloves garlic Finely chopped
- 1/4 cup cajun seasoning See below for a favorite.
- 1 whole juice from lemon
- 1/4 cup scotch whisky Note: Never cook with alcohol you wouldn’t drink. Ha! a $200 bottle of single malt? That’s what Glenlivet is for.
- 1/4 cup Rice wine vinegar This is my adjustment. He uses green ginger wine. YUK!
- 2 tablespoons honey
- 1 tablespoon fresh ginger
- 1 cup heavy cream
- 1/2 cup shallot Finely chopped
- 1 cup brown rice
Directions
-
Bring 2 cups of water to a hard boil. Add rice and reduce covered until water is absorbed. You may have to add water. Check often, you can always strain the water off the rice with a fine strainer.
-
In a large skillet reduce shallots in olive oil until translucent. Add garlic and ginger and saute for 4 minutes or JUST starting to brown. Add seasoning, lemon juice, scotch and wine and bring to a slow simmer. Add shrimp and simmer until both sides are barely pink. Remove from pan and set aside covered with foil to reduce cooling.
-
Add honey and cream and thicken. (may have to add starch slurry) Add shrimp back to pan to warm through which should finish cooking them. Do not over cook. Rubber is hard to chew.
-
Divide rice into 2 bowls and place shrimp on top. Make sure you and your spouse have equal shares of the shrimp or it’s grounds for divorce. Add sauce and seasoned croutons.
Cajun Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Questions welcome.
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Shrimp on acid and pot. My Invention. Because I’m short and did drugs a LONG time ago.
Rendered Pancetta shrimp in tomato gravy, with Spinach, potatoes and Broccolli.
CreateDate: 2016-04-28
Ingredients
- 4 large dice potatoes yellow waxy
- 1 cup or so large pcs with a lot of fat pancetta
- 1 small dice yellow (sweet) onion
- 3 cloves fine minced garlic
- 2 tbs fresh lemon juice
- 1 lb deveined and shucked shrimp
- 4 or 5 concesse tomatoes
- 2 TBS chopped parsley
- 2 TBS chopped marjoram
- 1/4 cup chifinade basil
- 2 cups large dice broccoli
- 4 cups loose
- 3/4 cup white wine dry
- cold butter to make buerre blan
Directions
Note: Hopefully you’re using fresh herbs. At LEAST fresh basil. When using fresh, you may at least double or triple the quantity because dried herbs are more intense.
Because blanching requires veggies being dumped in ice, do this FIRST!
Blanch large diced broccoli.
In same water, blanch spinach.
We want these to come up to room temperature.
Begin concesse process for tomatoes in same water.
Boil large dice potatoes until el dante (Firmer than for mashed potatoes) in the same water
Now render fat from Pancetta and toss meat away.
Saute onions in fat until soft but not brown
Add garlic and continue to saute until onions are translucent.
Season and cook shrimp until JUST pink on each side only - then set aside. They should still be gray in the middle as they’ll cook more later.
Deglaze suk with white wine and lemon juice, and reduce until only an ounce (2 tablespoons) is left.
This will reduce the pancetta fat and intensify it but leave too little for a roux, because the onions and garlic will have absorbed so much liquid.
Do NOT let onions brown!
Add cold large dice butter until thickens - like a beurre blanc. Do not add to much butter or it’ll break*.
Add flour until it’s the consistency of wet sand. Cook low and slow until it’s brun.
Finish concesse tomatoes, do a quick drain to keep some juice with tomatoes, save the rest, and add to the roux.
Bring to a low boil until it just starts to thicken. Only a little thick.
Add all herbs EXCEPT basil.
Reduce heat and low simmer to infuse herbs.
Season sauce to taste.
Place spinach on a plate flat. Make a mound of room temperature broccoli on bed of spinach.
Drizzle with sauce but do not drown.
Add to mound with shrimp and potatoes. You want it tall for presentation.
Garnish with basil.
Can add buerre Manie to fix thin sauce. Can add more tomato juice if sauce too thick.
Buerre Mania is equal parts room temperature butter and flour. Mush together by hand. Make enough to save for later uses and refrigerate. Add a little at a time until Nape is achieved.
Nape means it’s thick enough when it coats a spoon and stays, and you can run a finger down the back and it doesn’t drip off.
Suk is the yummy meat stuff that sticks to the bottom of the pan. AKA fonds.
Buerre Blanc is the process of deglazing with white wine and adding cold butter until it thickens. Usually used over fried fish fillett.
Brun means brunette.
Chifinade is rolling basil up length wise and cutting at an angle about 1/8 to 1/4".
To concesse, put a small, not too deep slice across bottom of tomato and boil for one minute. Blanch, let cool and peel skin off. Remove seeds and chop small fine dice.
Blanch just means to put a veggie in an ice batch to stop the cooking.
Potatoes and broccoli should be large dice to make it similar in size to shrimp to make eating easier.
Questions welcome.
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