yeah, throw it in the fucking garbage, LOL
It turned out pretty good actually lol. I had this olive hummus and did it like a Greek chicken wrap.
I’m just bustin balls, hummus is good on occasion
Makes me fart up a storm, I know that for a fact.
Ok, next up. Fridge-spelunking. Had some cubed up pork from a couple of nights prior. Grabbed small tortilla shells. Mixed refried beans, chopped red onion, mexican oregano and heated it up in the microwave a bit so I could spread it.
Cubed pork
Grabbed a can of ro-tel (green chiles and tomatoes), spun the shit out of them in a salad spinner
Added queso fresco, jack, cheddar and some parm, crushed some mexican oregano
Pressed the halves together, and fried in a bit of peanut oil, about 3 minutes per side, then out of the frier, sprinkle more ro-tel, cheese, mexican oregano, then into the broiler for a few minutes.
Cut it up in 4 sections. This rocked.
Dude…you got some nice looking meals in here…I expect a personal invite soon!
bump for Poke that I made last night.
UGH I love seaweed!
Last weekend a good friend of mine stayed with us for the weekend and brought some amazing prime steaks from his local butcher. Nice grass fed organic monster strip steaks.
Took the steaks out about an hour before cooking to help them come up to temp. Gave them a light coat of olive oil and a good coating of fresh ground coarse pepper and kosher salt. Got the grill fired up high (between 650 and 675) and waited for the cast iron grates to get good and hot. Seared the steaks perfect on each side (high end restaurant style char) then moved them over to the lower heat side. Normally I’d use just high heat to get to medium rare but these were so thick I knew we’d need to change it up. The plan worked, they came out a perfect medium rare.
Once they were off the grill I gave each a good sized chunk of garlic bourbon butter and tented them under foil until the butter melted.
This is the butter recipe… It’s soooooo good.
- 1/2 cup (1 stick) butter, at room temperature
- 1 to 2 cloves garlic, finely minced
- 2 tablespoons bourbon
- 1 tablespoon finely minced chives or green onion
- 1 tablespoon finely minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
In a small mixing bowl, combine the butter, garlic, bourbon, chives, parsley, and salt and pepper and stir with a wooden spoon. (The flavored butter can be prepared ahead and refrigerated until serving time.)
With smaller steaks go much lighter on the salt/pepper you put on the steak pre-grilling if you’re going to use the butter. Since these were so thick it wasn’t an issue.
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I freaking hate all of you. I am starving for some reason this morning and I opened this up. Superfan that looks amazing!
It was kind of an impulse choice for dinner, next time I’ll probably mailorder the tuna. Wegmans was way pricier than I was expecting.
We ate poke every restaurant or bar we went to last time we went to Hawaii. We called it the “10 Day Poke Challenge”.
My wife took the leftovers for lunch the next day and said it was even better than it was the night before.
Here’s the recipe if you’re interested.
We made about a half batch. The sauce was pretty much spot on from what we remember. I used vidalia onions in place of maui sweets. I think you can amp up the ginger and chili sauce. Next time I might try adding a little sambal.
Also, instead of adding the salt to the sauce, we added it as a garnish before serving.
I guess we already had a food thread…
Bumping so I can look at it later.
Not cooking, but my wife wanted a small propane griddle for her birthday so I did some looking.
Just ordered a Blackstone 36" from Lowes because they price matched one from walmart.
Used the Lowes Chat system to request price match.
$320.76 taxed and shipped because whatever country the chat support is in, does not know anything about griddles.
Used these links.
Lowes nice model:
https://www.lowes.com/pd/Blackstone-36-Culinary-Omnivore-Griddle-with-Hood-4-Burner-Liquid-Propane-Flat-Top-Grill/5013690483
Walmart model:
https://www.walmart.com/ip/Blackstone-Original-4-Burner-36-Propane-Omnivore-Griddle-with-Hard-Cover/1347629739?adsRedirect=true
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Only way I’ll cook steak now. Cast iron on my grill. Get it up to about 600 degrees on my infrared thermometer. Sear one side for about 1.5 minutes, flip, add butter, garlic, thyme to the pan. Baste the steak while it cooks, lift them up once and tilt the pan to coat under the steaks. Take them off medium rare according to my instant read thermopen. They don’t really carry over cook much since the cook happens so fast and they’re not thick like a prime rib. Let rest 6-10 minutes and eat.
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i thought i was weird for doing this, def the best way to cook most steaks.
I used to do it this way on my cooktop in the kitchen but it’s a little messy, especially when you toss the thyme in and it starts crackling and snapping.
Now take that butter and add some chili powder and black pepper and toss it in a cup to have cowboy butter whenever you want to add it to another finished steak, or put it on some good bread!
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Sort of tried this approach on steaks.
Forgot the garlic. Ripped thyme off my wifes plant and overcooked to medium-medium well
Will try again. My grill took a while to get to 580 deg on the pan.
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I’m buying a chuck roll this weekend, it’s ridiculous how much you can get out of one. Steaks for month and plenty of ground.
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My Weber has the sear station so I put the pan over that. Basically just an extra burner that goes between two of the regular burners to make one insanely hot zone. The pan ends up sitting over 3 burners this way so it heats up pretty fast.
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I should call her…
Don’t forget to take a before/after pic.