***Official Cooking Discussion Thread*** (3 Viewers)

[Wingnut]

I eat boneless skinless chicken breasts several times a week, and I don't have a grill at the moment...like bierfiend, I do mine in a pan and finish in oven...tender and juicy every time.

I usually season with whatever and then sear in olive oil...when I like the color, I finish in the oven at 300 degrees...I've cooked long enough that I can tell when its done by pressing on the thickest part...once firm and juices run clear, pull and LET IT REST FOR 4-5 MINUTES. If you don't let it rest the juices will run when you cut into it and turn it dry. Plus, letting it rest will allow a bit of carry over cooking in case you pull it a couple of minutes early.

Whenever anyone tries my chicken they rave about how juicy it is and ask how I do it. Most people cook all the way through in a pan, which will usually result in it being overcooked and dry...especially when it goes from pan to plate and eaten before resting

HTH

 

[NewlyRetired]

I have a grill but sometimes it's tough in winter. And methods/recipes sans grill?

I don't like chicken breasts whole, no matter how they are cooked.

When I do eat them, I tend to cut up into strips and marinade for stir fry's and fajitas.

Else, if I have to cook them, I always filet them first, no matter what cooking method I choose.

 

[crush304]

chicken marsala tonight, may not help for those eating boneless skinless chicken breasts for the health benefits

http://lidiasitaly.com/recipes/detail/786

 

[Tony Jabroni]

Whole ham:

Rub down with brown sugar

Place in pan with rack

Add a significant amount of Coke (the soda) in your pan

Tent with foil, place in oven @ 325

Use turkey baster to coat every 15 minutes

$

 

[Jules Winnfield]

you can get a fine sear using a non-stick. not as good, but it will get the job done. get the pan hot. add your oil, butter, or other fat. heat. get your items (in this case chicken) in the pan.

Say what?

Been using a cast iron skillet for 30+ years and I prefer to sear chicken in that over non-stick any day of the week

 

[Wingnut]

you can get a fine sear using a non-stick. not as good, but it will get the job done. get the pan hot. add your oil, butter, or other fat. heat. get your items (in this case chicken) in the pan.

Say what?Been using a cast iron skillet for 30+ years and I prefer to sear chicken in that over non-stick any day of the week

Bender was asking if he could get a sear with non stick as he doesn't have cast iron...

 

[bierfiend]

you can get a fine sear using a non-stick. not as good, but it will get the job done. get the pan hot. add your oil, butter, or other fat. heat. get your items (in this case chicken) in the pan.

Say what?

Been using a cast iron skillet for 30+ years and I prefer to sear chicken in that over non-stick any day of the week

of course (i like my saute pans). i thought he said he didn't have one and asked if it could still work. I admit that i have been rather busy with work lately and have only been skimming the forums.

 

[Ramsay Hunt Experience]

Bender-

Any reason you don't just roast a whole bird?

I agree with those who don't particularly enjoy chicken breast, particularly skinless boneless breasts. But if you absolutely have to do them, brine them for an hour or two and then wipe them dry with a paper towel before searing on high heat or broiling.

But it's cheaper and a 1000x tastier to just roast the bird and store the leftovers. You can even take an entire half of the breast off as one piece, wrap it up in saran wrap, and store it that way for easy heating an slicing later in the week.

 

[John Bender]

I do about once a month in the crockpot (dry method). I really don't like dark meat which is blasphemous, I know so I end up feeding a lot of the whole chicken to my dog.

I could probably start with thighs to branch out here.

I think boneless skinless breasts just have to be grilled for me. If you pull them at 165 and have marinated them for a day, they come out so juicy.

I will definitely attempt the method introduced here though.

How about skirt or flank steak marinades for the grilling? Anything good out there? Has to be sugar free (no fruit juice either other than lemon/lime).

I'm all ears.

 

[Binky The Doormat]

I do about once a month in the crockpot (dry method). I really don't like dark meat which is blasphemous, I know so I end up feeding a lot of the whole chicken to my dog.

I could probably start with thighs to branch out here.

I think boneless skinless breasts just have to be grilled for me. If you pull them at 165 and have marinated them for a day, they come out so juicy.

I will definitely attempt the method introduced here though.

How about skirt or flank steak marinades for the grilling? Anything good out there? Has to be sugar free (no fruit juice either other than lemon/lime).

I'm all ears.

Will definitely try your souvlaki marinade. Another couple of approaches we use for chicken breast.

Poaching in broth - and then hand tear. Can reheat in the broth later also to serve hot, great to make ahead. Can cube too for a variety of uses. Stays juicy and rich.

Pound flat - tenderizes and allows for great grilling or pan sauteing.

 

[NewlyRetired]

Tonight I am making 3 items.

Whole Roasted Chicken

*Soak chicken in salt bath

*Dry completely

*Make paste out of margarine, rosemary, garlic, salt and pepper

*rub paste under skin all over chicken and then rub on skin

*cut lemon in half and salt and pepper the halves lightly and then stuff lemon halves into chicken with some bundled herbs (I will probably use thyme tonight). tie legs together

*put into roasting pan and cook at 425 for ~1.5-2 hours (use thermometer to measure if needed)

Pommes Persillade (recommended by someone earlier in thread)

*Cut up potatoes into cubes

*put in cold water with salt and bring to boil

*remove from heat, spread out on cookie sheet and dry completely

*chopped garlic and parsley together up fine

*oil skillet and saute potatoes over high heat for about 6-8 minutes

*add in garlic and parsley mixture along with some butter and let blend

Roasted Vidalia Onion (saw this on an old Bobby Flay show this weekend)

*Peel and cut vidalia onion in half, lightly salt and pepper each half

*chop up garlic fine and spread over each half

*add butter to one half and then squeeze the two halves together into a sandwich

*wrap in foil and roast in oven until very soft (I have no idea how long this will take, I am just going to monitor while the chicken is cooking)

 

[Wingnut]

Sprinkle some grated parm on those potatoes and you've got one of my favorite ways to make em.

 

[NewlyRetired]

Sprinkle some grated parm on those potatoes and you've got one of my favorite ways to make em.

during the cooking process or after? I tend to like a more melty cheese than a dry cheese.

 

[Wingnut]

Sprinkle some grated parm on those potatoes and you've got one of my favorite ways to make em.

during the cooking process or after? I tend to like a more melty cheese than a dry cheese.

I toss some in just before I plate...but have added it once on the plate too...I just like the tangy kick it gives.

 

[NewlyRetired]

Tonight I am making a giambotta, which is a simple Italian vegetable stew

*Saute onions and garlic on olive oil

*Add in whole tomatoes (canned) and mash with fork

*Add tomato paste and let cook for 5 minutes

*Add stock and spices (salt, pepper, oregano, crushed red pepper and basil).

*Blend and let come to a boil

*Add in potatoes (cubed), zucchini (sliced), bell pepper (chopped) and celery (sliced)

*Add in another round of spices and then cover and let simmer, stirring occasionally until potatoes are soft, roughly 45 minutes.

*Serve with crusty bread

 

[[icon]]

I do about once a month in the crockpot (dry method). I really don't like dark meat which is blasphemous, I know so I end up feeding a lot of the whole chicken to my dog.

I could probably start with thighs to branch out here.

I think boneless skinless breasts just have to be grilled for me. If you pull them at 165 and have marinated them for a day, they come out so juicy.

For dark meat... you're crazy. Get bone-in skin-on chicken thighs (costco frequently has the 6-pack cryo pack (4 thighs per pack I think?). Brine if you want but unnecessary.

Trim any excess skin/fat, make sure the skin is wrapped neatly around the thigh, then secure it with a toothpick through both both sides of the skin. Then apply the rub of your choice, and throw on the grill skin up on indirect heat until the thighs are just about done.

Finally, flip them skin down and finish over high direct heat until skin crisps but not burned.

Sauce if you wish (I use a franks, soy, honey and sriracha-based glaze).

Pull the toothpick before eating. the skin will be nice and crispy (tasty) and the dark meat below it will be very moist and juicy. the bone through the center provides a nice "handle" like with a drummie... except the quality/quantity of meat you're gettign is infinitely better. Eating healthy? pull the skins after cooking and before saucing. These have become my go-to means of feeding a crowd poolside in the summer. Rave reviews.

;

And thighs are CHEAP compared to breasts/wings.

 

[Mr. Ected]

I do about once a month in the crockpot (dry method). I really don't like dark meat which is blasphemous, I know so I end up feeding a lot of the whole chicken to my dog.

I could probably start with thighs to branch out here.

I think boneless skinless breasts just have to be grilled for me. If you pull them at 165 and have marinated them for a day, they come out so juicy.

For dark meat... you're crazy. Get bone-in skin-on chicken thighs (costco frequently has the 6-pack cryo pack (4 thighs per pack I think?). Brine if you want but unnecessary.

Trim any excess skin/fat, make sure the skin is wrapped neatly around the thigh, then secure it with a toothpick through both both sides of the skin. Then apply the rub of your choice, and throw on the grill skin up on indirect heat until the thighs are just about done.

Finally, flip them skin down and finish over high direct heat until skin crisps but not burned.

Sauce if you wish (I use a franks, soy, honey and sriracha-based glaze).

Pull the toothpick before eating. the skin will be nice and crispy (tasty) and the dark meat below it will be very moist and juicy. the bone through the center provides a nice "handle" like with a drummie... except the quality/quantity of meat you're gettign is infinitely better. Eating healthy? pull the skins after cooking and before saucing. These have become my go-to means of feeding a crowd poolside in the summer. Rave reviews.

;

And thighs are CHEAP compared to breasts/wings.

Pretty-much anytime I have a recipe that calls for breast meat, I use boneless, skinless thigh meat. Much cheaper, and I just like dark meat better.

 

[[icon]]

TORTILLA PIZZAS:

Looking for something healthy and easy? Get Tumaro's "Low Carb / High Fiber" Tortillas (60cal each) and mist with olive oil. Place in oven on pan and set oven to 500 degrees.

Start your prep, chopping up whatever you want veggies/meat/toppings wise.

Once oven is pre-heated, pull pan and tortillas should be heated and starting to crisp a tiny bit.

Spoon on the marinara of your choice. Add Toppings of your choice. Top with Cheese of your choice. Take care to not load on TOO MUCH marinara or toppings as it will cause the tortilla to be soggy.

Back into the 500 degree oven for 6-8 minutes or until desired crispiness/doneness.

Voila. Super tasty little "pizzas" that are done in 15-20 mins max including prep/cook time.

If you mix half marinara/half diced tomatoes, use veggies + lean protein, and you go light on the cheese (part skim mozz string cheese works great), then you can get away with these things only being 300-400 calories easily.

 

[[icon]]

Some random pics:

I like buying a ribeye roast from costco and cutting my own ridiculously thick steaks.

Ready for spring/summer to start cooking for friends again...

Back patio dinner for the GF and I... pineapple glazed flat iron steak, grilled quash/onions, steamed broccoli

Tilapia burritos with diced scallions, tomatoes, cucumbers, jalepenos.

 

[Mr. Ected]

Making one of my family's favorite dinners tonite. Braised Lamb Shanks. Can't find my usual recipe and haven't made them for a while, so I am winging it, which is a big step for me as a cook!

I have started with 8 lamb shanks (we are family of 5) put some salt, pepper, and garlic powder on before browning them in small batches in a roasting pan (my braising pan was too small) after all were done, threw some diced mirepoix in the pan (cup 1/2 or so - I cheat and buy it already cut up at the store - sameish price and they do a better job then me at dicing when I am in a rush!) after a couple minutes of stirring and getting burnt parts off bottom of pan, I threw in some garlic (couple tbls minced) and continued to stir, threw in a cup and 1/2 of red wine (one of those small bottles that come in 4 pack) and reduced it a bit while opening several cans of diced tomatoes. Dumped those in with some roughly chopped rosemary and a bundle of fresh thyme, some salt and pepper and mixed everything before putting back the shanks. Covered the pan with some foil and it's sitting in a 325 oven. Will go for 1:30-1:45 or so, will take out shanks, and try to reduce sauce. serve with some egg noodles and a salad and see how it goes.

I make extra shanks because the leftover meat and sauce make a great 'red sauce' to serve later in the week. In general, I dislike plain leftovers (same meal more than once a week), so if I can reuse the meals as something different, that works for me!

I take all the leftover shanks and even the partially eaten ones that my kids don't finish and put them in a pot with the remaining sauce and if needed add some extra tomatoes and flavor. cook for a bit and remove the meet from the bones and shred return the meat to the sauce and devour!!

 

[Ramsay Hunt Experience]

Saying so long to real food and real cooking for while. Doing a leftover special.

White Turkey and Hominy Chili

2 cups leftover roasted turkey breast

2 cans cannelini beans, drained

1 can hominy, drained

1 28 oz jar of salsa fresca

5 cups chicken or turkey stock or broth

1/2 white onion, chopped

2 jalepenos, diced

Cumin and mexican oregano to taste.

Saute onions and jalepenos. Combine about 2 cups of the broth with 1/2 can of the beans and puree. Add everything and heat up. I'd normally roast poblanos and tomatillos for this myself, but not on a work night.

 

[RBM]

Making one of my family's favorite dinners tonite. Braised Lamb Shanks. Can't find my usual recipe and haven't made them for a while, so I am winging it, which is a big step for me as a cook!

I have started with 8 lamb shanks (we are family of 5) put some salt, pepper, and garlic powder on before browning them in XXXX in a roasting pan (my braising pan was too small) after all were done, threw some diced mirepoix in the pan (cup 1/2 or so - I cheat and buy it already cut up at the store - sameish price and they do a better job then me at dicing when I am in a rush!) after a couple minutes of stirring and getting burnt parts off bottom of pan, I threw in some garlic (couple tbls minced) and continued to stir, threw in a cup and 1/2 of red wine (one of those small bottles that come in 4 pack) and reduced it a bit while opening several cans of diced tomatoes. Dumped those in with some roughly chopped rosemary and a bundle of fresh thyme, some salt and pepper and mixed everything before putting back the shanks. Covered the pan with some foil and it's sitting in a 325 oven. Will go for 1:30-1:45 or so, will take out shanks, and try to reduce sauce. serve with some egg noodles and a salad and see how it goes.

I make extra shanks because the leftover meat and sauce make a great 'red sauce' to serve later in the week. In general, I dislike plain leftovers (same meal more than once a week), so if I can reuse the meals as something different, that works for me!

Drooling. One of my favorite meals.

 

[John Bender]

Any reason I should let a whole skirt steak marinate for over 2 days? Lime juice, cumin, olive oil and garlic is the marinade if that matters.

 

[NewlyRetired]

Tonight is pulled pork tenderloin

Pulled Pork

* remove membrane on tenderloin

* rub with a spice mix of salt, pepper, brown sugar, chile powder, paprika, onion and garlic

* sear over high heat in dutch oven

* remove from dutch oven and quickly de-glaze with stock, Worcestershire sauce and some apple cider vinegar

* add back in tenderloin, cover and braise in 325 degree oven until fork tender

* remove from pan and let rest for a few minutes

* shred with two forks

* serve with BBQ sauce and top with cole slaw on buns

BBQ Sauce

* saute onion in olive oil

* add brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, crushed red pepper, dry mustard, minced ginger

* combine over low heat and let simmer for 30 minutes, stirring occasionally

Cole Slaw

* shred cabbage and carrots

* make sauce out of mayo, white wine vinegar, sugar, salt, and pepper

* mix sauce into veggies until coated and let sit in fridge. Best if made a few hours or more before you eat

 

[pollardsvision]

Any reason I should let a whole skirt steak marinate for over 2 days? Lime juice, cumin, olive oil and garlic is the marinade if that matters.

I wouldn't think so, especially with the lime juice. That's a long time to let acid go to work, especially for such a thin cut of meat.

If you really wanted to marinade that long, I'd start it with your other ingredients, but not add the lime juice until the last 6 hours or so.

 

[snitwitch]

Any reason I should let a whole skirt steak marinate for over 2 days? Lime juice, cumin, olive oil and garlic is the marinade if that matters.

I wouldn't think so, especially with the lime juice. That's a long time to let acid go to work, especially for such a thin cut of meat.

If you really wanted to marinade that long, I'd start it with your other ingredients, but not add the lime juice until the last 6 hours or so.

Good rule of thumb is never to use citrus for long in marinades (unless you're going for like a ceviche)

Also avoid things like papaya, pineapple and ginger for long marinades, as they contain an enzyme that will make meat mushy.

 

[Binky The Doormat]

Making one of my family's favorite dinners tonite. Braised Lamb Shanks. Can't find my usual recipe and haven't made them for a while, so I am winging it, which is a big step for me as a cook!

I have started with 8 lamb shanks (we are family of 5) put some salt, pepper, and garlic powder on before browning them in XXXX in a roasting pan (my braising pan was too small) after all were done, threw some diced mirepoix in the pan (cup 1/2 or so - I cheat and buy it already cut up at the store - sameish price and they do a better job then me at dicing when I am in a rush!) after a couple minutes of stirring and getting burnt parts off bottom of pan, I threw in some garlic (couple tbls minced) and continued to stir, threw in a cup and 1/2 of red wine (one of those small bottles that come in 4 pack) and reduced it a bit while opening several cans of diced tomatoes. Dumped those in with some roughly chopped rosemary and a bundle of fresh thyme, some salt and pepper and mixed everything before putting back the shanks. Covered the pan with some foil and it's sitting in a 325 oven. Will go for 1:30-1:45 or so, will take out shanks, and try to reduce sauce. serve with some egg noodles and a salad and see how it goes.

I make extra shanks because the leftover meat and sauce make a great 'red sauce' to serve later in the week. In general, I dislike plain leftovers (same meal more than once a week), so if I can reuse the meals as something different, that works for me!

Drooling. One of my favorite meals.

Nice!!! One of my favs as well. Combined with cheese grits (gouda my fav) to go with the sauce could be a top 5 for me. Wish I was there.

 

[Mr. Ected]

Making one of my family's favorite dinners tonite. Braised Lamb Shanks. Can't find my usual recipe and haven't made them for a while, so I am winging it, which is a big step for me as a cook!

I have started with 8 lamb shanks (we are family of 5) put some salt, pepper, and garlic powder on before browning them in XXXX in a roasting pan (my braising pan was too small) after all were done, threw some diced mirepoix in the pan (cup 1/2 or so - I cheat and buy it already cut up at the store - sameish price and they do a better job then me at dicing when I am in a rush!) after a couple minutes of stirring and getting burnt parts off bottom of pan, I threw in some garlic (couple tbls minced) and continued to stir, threw in a cup and 1/2 of red wine (one of those small bottles that come in 4 pack) and reduced it a bit while opening several cans of diced tomatoes. Dumped those in with some roughly chopped rosemary and a bundle of fresh thyme, some salt and pepper and mixed everything before putting back the shanks. Covered the pan with some foil and it's sitting in a 325 oven. Will go for 1:30-1:45 or so, will take out shanks, and try to reduce sauce. serve with some egg noodles and a salad and see how it goes.

I make extra shanks because the leftover meat and sauce make a great 'red sauce' to serve later in the week. In general, I dislike plain leftovers (same meal more than once a week), so if I can reuse the meals as something different, that works for me!

Drooling. One of my favorite meals.

Nice!!! One of my favs as well. Combined with cheese grits (gouda my fav) to go with the sauce could be a top 5 for me. Wish I was there.

Came out pretty good. Looking forward to the leftover meal. I can't seem to find decent priced shanks when I go shopping. I think that is partly because my main store (Wegmans) only sells organic lamb. Drives the price way up!!! Will have to look else ware!

 

[Tony Jabroni]

Any reason I should let a whole skirt steak marinate for over 2 days? Lime juice, cumin, olive oil and garlic is the marinade if that matters.

I wouldn't think so, especially with the lime juice. That's a long time to let acid go to work, especially for such a thin cut of meat.

If you really wanted to marinade that long, I'd start it with your other ingredients, but not add the lime juice until the last 6 hours or so.

Good rule of thumb is never to use citrus for long in marinades (unless you're going for like a ceviche)

Also avoid things like papaya, pineapple and ginger for long marinades, as they contain an enzyme that will make meat mushy.

It will start "cooking" it, too.

 

[Megla]

Tonight is pulled pork tenderloin

Pulled Pork

* remove membrane on tenderloin

* rub with a spice mix of salt, pepper, brown sugar, chile powder, paprika, onion and garlic

* sear over high heat in dutch oven

* remove from dutch oven and quickly de-glaze with stock, Worcestershire sauce and some apple cider vinegar

* add back in tenderloin, cover and braise in 325 degree oven until fork tender

* remove from pan and let rest for a few minutes

* shred with two forks

* serve with BBQ sauce and top with cole slaw on buns

BBQ Sauce

* saute onion in olive oil

* add brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, crushed red pepper, dry mustard, minced ginger

* combine over low heat and let simmer for 30 minutes, stirring occasionally

Cole Slaw

* shred cabbage and carrots

* make sauce out of mayo, white wine vinegar, sugar, salt, and pepper

* mix sauce into veggies until coated and let sit in fridge. Best if made a few hours or more before you eat

IMHO There is simply not enough fat content to a pork tenderloin for PP, it should be treated just like any good steak, seared at high heat for 4 or so minutes a side to MR and sliced. If you want quality PP a picnic or a butt are your best bets.

 

[SteevieG]

Tonight is pulled pork tenderloin

Pulled Pork

* remove membrane on tenderloin

* rub with a spice mix of salt, pepper, brown sugar, chile powder, paprika, onion and garlic

* sear over high heat in dutch oven

* remove from dutch oven and quickly de-glaze with stock, Worcestershire sauce and some apple cider vinegar

* add back in tenderloin, cover and braise in 325 degree oven until fork tender

* remove from pan and let rest for a few minutes

* shred with two forks

* serve with BBQ sauce and top with cole slaw on buns

BBQ Sauce

* saute onion in olive oil

* add brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, crushed red pepper, dry mustard, minced ginger

* combine over low heat and let simmer for 30 minutes, stirring occasionally

Cole Slaw

* shred cabbage and carrots

* make sauce out of mayo, white wine vinegar, sugar, salt, and pepper

* mix sauce into veggies until coated and let sit in fridge. Best if made a few hours or more before you eat

IMHO There is simply not enough fat content to a pork tenderloin for PP, it should be treated just like any good steak, seared at high heat for 4 or so minutes a side to MR and sliced. If you want quality PP a picnic or a butt are your best bets.

As soon as I read that I was going to post the same thing.

 

[NewlyRetired]

Tonight is pulled pork tenderloin

Pulled Pork

* remove membrane on tenderloin

* rub with a spice mix of salt, pepper, brown sugar, chile powder, paprika, onion and garlic

* sear over high heat in dutch oven

* remove from dutch oven and quickly de-glaze with stock, Worcestershire sauce and some apple cider vinegar

* add back in tenderloin, cover and braise in 325 degree oven until fork tender

* remove from pan and let rest for a few minutes

* shred with two forks

* serve with BBQ sauce and top with cole slaw on buns

BBQ Sauce

* saute onion in olive oil

* add brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, crushed red pepper, dry mustard, minced ginger

* combine over low heat and let simmer for 30 minutes, stirring occasionally

Cole Slaw

* shred cabbage and carrots

* make sauce out of mayo, white wine vinegar, sugar, salt, and pepper

* mix sauce into veggies until coated and let sit in fridge. Best if made a few hours or more before you eat

IMHO There is simply not enough fat content to a pork tenderloin for PP, it should be treated just like any good steak, seared at high heat for 4 or so minutes a side to MR and sliced. If you want quality PP a picnic or a butt are your best bets.

As soon as I read that I was going to post the same thing.

absolutely, I agree. I typically use pork shoulder, especially when smoking, but my wife likes the braised tenderloin this way so I do it every so often if we see one on sale.

It is not any where as good as pulled pork shoulder but it is ok and some what healthier than shoulder (due to the lower fat content).

 

[snitwitch]

Any reason I should let a whole skirt steak marinate for over 2 days? Lime juice, cumin, olive oil and garlic is the marinade if that matters.

I wouldn't think so, especially with the lime juice. That's a long time to let acid go to work, especially for such a thin cut of meat.

If you really wanted to marinade that long, I'd start it with your other ingredients, but not add the lime juice until the last 6 hours or so.

Good rule of thumb is never to use citrus for long in marinades (unless you're going for like a ceviche)

Also avoid things like papaya, pineapple and ginger for long marinades, as they contain an enzyme that will make meat mushy.

It will start "cooking" it, too.

Citrus and acids will for sure, but that other stuff contains "papain" which is the same enzyme you'll find in commercial meat tenderizer (something else that should be avoided IMO) but doesn't actually "cook" the mean. If you want to "tenderize" use a jaccard or cook soud vide.

 

[NewlyRetired]

I am making Beignets today (dough is rising right now).

A beignet is a type of donut you can find in New Orleans. The recipe is from Cooks Country (same people as America's Test Kitchen for the most part).

The recipe looks very simple but I am not good at desserts in general so this worries me a bit.

The only thing I am changing in the recipe is to replace the confectioners sugar (which is sprinkled on at end) with a sugar and cinnamon mixture.

 

[NewlyRetired]

I am making Beignets today (dough is rising right now).

A beignet is a type of donut you can find in New Orleans. The recipe is from Cooks Country (same people as America's Test Kitchen for the most part).

The recipe looks very simple but I am not good at desserts in general so this worries me a bit.

The only thing I am changing in the recipe is to replace the confectioners sugar (which is sprinkled on at end) with a sugar and cinnamon mixture.

pretty happy overall with these. The taste and texture is exactly what I wanted, the uniformity of shape, not so much. I am just useless with a rolling pin

 

[RBM]

I am making Beignets today (dough is rising right now).

A beignet is a type of donut you can find in New Orleans. The recipe is from Cooks Country (same people as America's Test Kitchen for the most part).

The recipe looks very simple but I am not good at desserts in general so this worries me a bit.

The only thing I am changing in the recipe is to replace the confectioners sugar (which is sprinkled on at end) with a sugar and cinnamon mixture.

pretty happy overall with these. The taste and texture is exactly what I wanted, the uniformity of shape, not so much. I am just useless with a rolling pin

Pics?

 

[NewlyRetired]

I am making Beignets today (dough is rising right now).

A beignet is a type of donut you can find in New Orleans. The recipe is from Cooks Country (same people as America's Test Kitchen for the most part).

The recipe looks very simple but I am not good at desserts in general so this worries me a bit.

The only thing I am changing in the recipe is to replace the confectioners sugar (which is sprinkled on at end) with a sugar and cinnamon mixture.

pretty happy overall with these. The taste and texture is exactly what I wanted, the uniformity of shape, not so much. I am just useless with a rolling pin

Pics?

http://imageshack.com/a/img89/9973/339f.jpg

http://imageshack.com/a/img850/3482/er7j.jpg

 

[SteevieG]

So they are basically donuts without the hole? Did you fry them? I've heard the word before, but never knew what they were.

 

[NewlyRetired]

So they are basically donuts without the hole? Did you fry them? I've heard the word before, but never knew what they were.

yes they are fried. Here is the short video to show the cooking technique. The texture is not like a dense donut (like a chocolate donut), it is much lighter.

http://www.cookscountry.com/recipes/7286-beignets

 

[crush304]

made pan seared shrimp tonight with rice

I'm going to try to pick up a brisket and make it to the spice shop this weekend so i can have corned beef ready for st patrick's day

 

[attaché case]

Nice beignets, NR. I've tried making g them a couple of times but failed miserably. Last time in NO I bought a bag of beignet mix and they turned out pretty good...but no cinnamon allowed on mine, only powdered sugar.

 

[Binky The Doormat]

Starting Gravlax tonight. Two large salmon filets - 2.5 lbs each and cleaned the underside well tonight and soaking them in bourbon and black peppercorns today/tonight. Will dry them off tomorrow and pack them with a simple brown sugar and kosher salt mixture (2/3's brown sugar for mine). Wrap them in saran wrap and lay bricks on them. Drain and flip for 4 - 5 days ...done. Will try and take some pics.

Rich, luscious taste, I usually don't even put it on bread/bagel/etc - just eat it straight (after slicing very thinly on a bias).

 

[Wingnut]

Starting Gravlax tonight. Two large salmon filets - 2.5 lbs each and cleaned the underside well tonight and soaking them in bourbon and black peppercorns today/tonight. Will dry them off tomorrow and pack them with a simple brown sugar and kosher salt mixture (2/3's brown sugar for mine). Wrap them in saran wrap and lay bricks on them. Drain and flip for 4 - 5 days ...done. Will try and take some pics.

Rich, luscious taste, I usually don't even put it on bread/bagel/etc - just eat it straight (after slicing very thinly on a bias).

 

[NewlyRetired]

Nice beignets, NR. I've tried making g them a couple of times but failed miserably. Last time in NO I bought a bag of beignet mix and they turned out pretty good...but no cinnamon allowed on mine, only powdered sugar.

thanks! They went well enough that I am going to try again. I think I know why they came out uneven in uniformity so I will hopefully do better next time.

Our family is a big fan of cinnamon sugar but i would like them with powdered sugar as well.

Can these things be filled?

 

[Mr. Ected]

Nice beignets, NR. I've tried making g them a couple of times but failed miserably. Last time in NO I bought a bag of beignet mix and they turned out pretty good...but no cinnamon allowed on mine, only powdered sugar.

thanks! They went well enough that I am going to try again. I think I know why they came out uneven in uniformity so I will hopefully do better next time.

Our family is a big fan of cinnamon sugar but i would like them with powdered sugar as well.

Can these things be filled?

I don't see why you can't fill them like a regular donut, after you cook them.

 

[NewlyRetired]

Today I am mkaing a hold over from when I lost weight a couple of years ago. It is a slightly healthier chili

* Coard chop vidalia onion and mince garlic

* Saute in a little olive oil

* brown ground turky, and add spices* while cooking the meat

* add in bell peppers (chopped) and jalapenos, sliced thin

* add in diced tomatoes

* add in another round of spices*

* let simmer for two hours adding brown sugar during the last 15 minutes

* grate up Monterrey jack cheese and serve on side for those that want to mix into their bowls

Spices: Salt, black pepper, cayenne pepper, crushed red pepper, and chile powder

 

[NewlyRetired]

Very early in the thread I asked about a knife that would not be expensive.

This one was recommended by a couple of posters:

http://www.amazon.com/gp/product/B0061SWV8Y/ref=oh_details_o01_s00_i00

I read the excellent review on this knife from America's Test Kitchen and then read the reviews from Amazon and they were so positive I decided to purchase it.

I received the knife about a week ago and have been using it constantly. I am very impressed. It is very simple in shape and design, but it is comfortable to use, wonderfully sharp and simply gets the job done.

Great product for the low price.

 

[bierfiend]

hosted a party for my daughter's b-day last night (with cocktail party for the parents)...

kid's food:

panko chicken fingers with guava sweet and sour sauce

croissant wrapped hot dogs

truffled mushroom mac & cheese (also for the adults)

apps for the parents:

mushroom puffs (duxelle in puff pastry)

arancini

tapinade

sun dried tomato topping for bruschetta

pulled pork with asian slaw (+ hawaiian sweet rolls)

cheese plate with mahon, truffled percorino , petite basque, st andre

bier:

unibroue maudite and terrible

gulden draak, triple karmeliet

wine:

schramsberg blanc de noir

alsatian riesling

burgundian chard

arneis

white rhone blend

right bank blend from st emillion

borolo

many cali cab

 

[bierfiend]

yes.. you can stuff beignets. i like going savory with something that resembles crawfish newburg.

 

[John Bender]

Been toying with an Asian/Thai Chicken lettuce wrap recipe for years. Nailed it tonight.

(mind you again, I use no added sugar and minimal carbs in my cooking, these would be better with a touch of sugar)

1 lb ground chicken

1 med onion

1.5 tbs fresh grated ginger

1/2 red bell pepper... Diced

1 cup diced cremini mushrooms

3 tbs minced garlic

1 tsp sesame oil

3 tsp veg oil

2 tbs sambalt paste

1/2 tsp fish sauce

4 tbs soy sauce

3 tbs fresh chopped cilantro

Bib lettuce

S & P

Sautee the veg in the sesame and vegetable oil for 10 mins and add the chicken and fresh grated ginger root

Cook through. Add the paste/fish sauce/soy sauce and mix well for another 6 mins.

Finish with finely chopped cilantro.

You know what to do from there. Bib lettuce works best for the wraps. Phenomenal, amazing dish if you like Asian. Add sugar when you add the sauces if you're cool with carbs and sugar.