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  1. #61
    Join Date
    Apr 2003
    Location
    New York City
    Posts
    45,215
    Sous Vide and Grilled NY Strip
    Swiss Chard Butter, Seared Potato Rods
    sous-vide-and-grilled-ny-strip
    Info

    *
    Course:

    Main Course
    *
    Prep Time:

    About 2 Hours
    *
    Total Time:

    Under 4 Hours
    *
    Skill Level:

    Challenging
    *
    Cost:

    Splurge

    Chef
    Carla Hall Carla Hall View Profile
    PRINT THIS RECIPE SHARE WITH A FRIEND

    Top Chef, Season 5, Episode 14
    Yield

    6-8 Servings
    Ingredients

    * 3 pounds NY strip steak, cut into 4 ounce portions
    * 24 red bliss potatoes, punched out with apple corer
    * 12 hearts of romaine or Swiss chard leaves
    * 1 cup chicken stock
    * Salt and pepper

    Swiss Chard Butter:

    * 1/2 cup Swiss chard, blanched in salted water
    * 8 ounces butter, softened
    * 2 tablespoons shallots, blanched
    * 1/2 teaspoon salt

    Merlot Sauce:

    * 4 tablespoons butter plus 2 tablespoons butter, chilled
    * 2 cups shallots, chopped
    * 3 carrots, roughly chopped
    * 2 celery stalks, roughly chopped
    * 1 small beet, diced
    * 4 cloves, garlic
    * 2 sprigs fresh thyme
    * 1/2 cup tomato paste
    * 1 bottle Merlot
    * 3 quarts veal stock
    * 8 pieces marrow, roasted
    * Salt and pepper

    Directions

    SWISS CHARD BUTTER:

    Puree Swiss chard in blender or food processor. Squeeze out any excess water. Set aside.

    In standing mixer, whip butter until light and fluffy. Mix in shallots, salt and Swiss chard puree. Spoon mixture into parchment paper, and roll into log. Chill.

    MERLOT SAUCE:

    Roast marrow in 400 degree oven until browned (about 30-45 minutes).

    In a 5 quart pot, sweat shallots in butter. Increase heat and add carrots, celery, beets and garlic. Continue to cook until browned.

    Add fresh thyme and tomato paste. Add wine and reduce by 3/4. Pour in veal stock and add roasted marrow to pot. Continue to cook for at least 2 hours. Do not boil but allow the sauce to reduce. Skim any impurities that rise to the surface. Strain sauce. Continue to reduce. When sauce coats the back of a spoon strain again in a chinois lined with cheesecloth. Finish with chilled butter.
    “No one ever went broke underestimating the taste of the American public.”—H.L. Mencken

  2. #62
    Join Date
    Jan 2005
    Location
    Duchy of Grand Fenwick
    Posts
    34,078
    Kilmer is completely right on going with Kikkoman soy sauce. It's Japanese soy sauce, and hence not sweet, unlike Chinese soy sauce.
    APF doesn't come in screaming at others about how stupid they are. APF doesn't spam NST with the same tired topic 30 times a month. APF doesn't link to some kook in his mom's basement telling you how to, "Be afraid. Be very afraid" of the world falling down around you. And, when APF is proven wrong, he acknowledges he made a mistake and moves on, rather than harping about "sheeple."

    -- Cory Bonini

    Welchie summarized

  3. #63
    Join Date
    Apr 2003
    Location
    Barbecue Heaven
    Posts
    21,130
    Made a meatloaf last night for the first time without using a loaf pan. I read an article that pointed out that when you use a loaf pan, the meatloaf doesn't bake so much as it boils in its own juices. So instead, I shaped the meatloaf into a log and cooked it for an hour at 350 on a flat, foil-lined tray with a ketchup/brown sugar/vinegar glaze. Very nicely cooked on the outside but juicy on the inside. Yum.

    Note: I used 1.75 lbs ground beef (no pork or veal).

    BACON-WRAPPED MEAT LOAF WITH BROWN SUGAR - KETCHUP GLAZE

    INGREDIENTS:
    Brown Sugar - Ketchup Glaze
    1/2 cup ketchup or chili sauce
    4 tablespoons brown sugar
    4 teaspoons cider vinegar or white vinegar

    Meatloaf
    2 teaspoons vegetable oil
    1 medium onion , chopped medium
    2 medium cloves garlic , minced
    2 large eggs
    1/2 teaspoon dried thyme
    1 teaspoon table salt
    1/2 teaspoon ground black pepper
    2 teaspoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/4 teaspoon hot pepper sauce
    1/2 cup whole milk or plain yogurt
    1 pound ground beef chuck
    1/2 pound ground pork
    1/2 pound ground veal
    2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
    1/3 cup minced fresh parsley leaves
    6 - 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

    INSTRUCTIONS
    1. For the glaze: Mix all ingredients in small saucepan; set aside.
    2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
    3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
    4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
    5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
    Last edited by Ice-9; 02-22-2012 at 05:03 PM.

  4. #64
    Join Date
    Jan 2007
    Location
    Steeler Nation
    Posts
    5,712
    Quote Originally Posted by Jim in NYC View Post
    Sous Vide and Grilled NY Strip
    Swiss Chard Butter, Seared Potato Rods
    sous-vide-and-grilled-ny-strip
    Info

    *
    Course:

    Main Course
    *
    Prep Time:

    About 2 Hours
    *
    Total Time:

    Under 4 Hours
    *
    Skill Level:

    Challenging
    *
    Cost:

    Splurge

    Chef
    Carla Hall Carla Hall View Profile
    PRINT THIS RECIPE SHARE WITH A FRIEND

    Top Chef, Season 5, Episode 14
    Yield

    6-8 Servings
    Ingredients

    * 3 pounds NY strip steak, cut into 4 ounce portions
    * 24 red bliss potatoes, punched out with apple corer
    * 12 hearts of romaine or Swiss chard leaves
    * 1 cup chicken stock
    * Salt and pepper

    Swiss Chard Butter:

    * 1/2 cup Swiss chard, blanched in salted water
    * 8 ounces butter, softened
    * 2 tablespoons shallots, blanched
    * 1/2 teaspoon salt

    Merlot Sauce:

    * 4 tablespoons butter plus 2 tablespoons butter, chilled
    * 2 cups shallots, chopped
    * 3 carrots, roughly chopped
    * 2 celery stalks, roughly chopped
    * 1 small beet, diced
    * 4 cloves, garlic
    * 2 sprigs fresh thyme
    * 1/2 cup tomato paste
    * 1 bottle Merlot
    * 3 quarts veal stock
    * 8 pieces marrow, roasted
    * Salt and pepper

    Directions

    SWISS CHARD BUTTER:

    Puree Swiss chard in blender or food processor. Squeeze out any excess water. Set aside.

    In standing mixer, whip butter until light and fluffy. Mix in shallots, salt and Swiss chard puree. Spoon mixture into parchment paper, and roll into log. Chill.

    MERLOT SAUCE:

    Roast marrow in 400 degree oven until browned (about 30-45 minutes).

    In a 5 quart pot, sweat shallots in butter. Increase heat and add carrots, celery, beets and garlic. Continue to cook until browned.

    Add fresh thyme and tomato paste. Add wine and reduce by 3/4. Pour in veal stock and add roasted marrow to pot. Continue to cook for at least 2 hours. Do not boil but allow the sauce to reduce. Skim any impurities that rise to the surface. Strain sauce. Continue to reduce. When sauce coats the back of a spoon strain again in a chinois lined with cheesecloth. Finish with chilled butter.
    I made that last night...with yo.....uh, nevermind.....
    My name is Mongo. I like to dance.....

  5. #65
    Join Date
    Apr 2003
    Location
    Philadelphia, PA
    Posts
    1,927
    Stir Fry is easy.
    Our super market sells frozen stir-fry veggie mixes in a bag and different sauces. Brown up a couple chicken breasts, dice em up throw em in a big old pan with the veggies and sauce, stir that **** up and yer done.

    Meatloaf as a few others suggested.

    Chicken Croquettes - you can take left over chicken and bread crumbs make a ball and fry it up in a pan. Serve with some rice and a sauteed veggie. My wife makes Salmon croquettes, sub in some canned Salmon for the chicken.

  6. #66
    Join Date
    Jan 2007
    Location
    Steeler Nation
    Posts
    5,712
    So my daughter and I are making a steak and shrimp stir fry. I tell her to let the items simmer for a while (to let the frozen veggies unthaw), to which she says:

    Um, Dad, I don't think you get the concept of a stir fry. You stir and fry....

    We did it my way instead.....
    My name is Mongo. I like to dance.....

  7. #67
    Join Date
    Jun 2003
    Location
    The Boondocks
    Posts
    37,797
    So one of the mini Mongos is making dinner, a dinner she's made before from previous posts of yours in this thread. Yet you had to correct her, eh.

    Don't ever come back here again bitchin about how you gotta make dinner.
    The world is a toll-free toilet
    Our mouths neurological ass0s
    And psychologically speaking
    We're in a state of mental diarrhea
    Talking sh*t a mile a minute
    Or in a state of constipated notions
    Can't think of nothin' but sh*t, and in this world of stinky futures
    Sh*tty memories and constipated 19 now-nows
    Emerges from the hiney of your head the doo doo chasers
    The Promentalsh*tbackwashpsychosisenemasquad
    Bringing you music to get your sh*t together by

  8. #68
    Join Date
    May 2006
    Posts
    16,989
    Quote Originally Posted by Mongo Freebase View Post
    So my daughter and I are making a steak and shrimp stir fry. I tell her to let the items simmer for a while (to let the frozen veggies unthaw), to which she says:

    Um, Dad, I don't think you get the concept of a stir fry. You stir and fry....

    We did it my way instead.....
    You should be tazed.
    Occupying the handicap bathroom stall

  9. #69
    Join Date
    Apr 2003
    Location
    Mount Airy, MD
    Posts
    31,787
    Quote Originally Posted by Breed View Post
    Shake n bake for pork chops/chicken. Easy to make and kids love it. Add fave sides and Peter Brady was right, apple sauce goes great with pork chops.
    I'm still trying to figure out why EVERYONE our age remembers that line.
    6 Footers For Bogey Really Suck

  10. #70
    Join Date
    Jun 2003
    Location
    The Boondocks
    Posts
    37,797
    Quote Originally Posted by Davekn View Post
    I'm still trying to figure out why EVERYONE our age remembers that line.
    Everybody within our age group has seen it at least 1 time.
    Only having 13 channels on tv to choose from at the time.
    Peter said it in a crappy Humphrey Bogart impersonation.
    A lot of homes, including mine, still only had one tv total at that time.

    I was talking to my son, he's gonna be 26 this year, and some of his homies last week. And I told them when The Movie Channel first came out, at least where we live. They used to show a movie and then there'd be 2 or 3 hours of nothing, but black screen with the crawler at the bottom of the screen. Telling you which movie, and what time it was coming on next. They were stunned.
    The world is a toll-free toilet
    Our mouths neurological ass0s
    And psychologically speaking
    We're in a state of mental diarrhea
    Talking sh*t a mile a minute
    Or in a state of constipated notions
    Can't think of nothin' but sh*t, and in this world of stinky futures
    Sh*tty memories and constipated 19 now-nows
    Emerges from the hiney of your head the doo doo chasers
    The Promentalsh*tbackwashpsychosisenemasquad
    Bringing you music to get your sh*t together by

  11. #71
    Join Date
    Apr 2003
    Location
    Mount Airy, MD
    Posts
    31,787
    Quote Originally Posted by Breed View Post
    Everybody within our age group has seen it at least 1 time.
    Only having 13 channels on tv to choose from at the time.
    Peter said it in a crappy Humphrey Bogart impersonation.
    A lot of homes, including mine, still only had one tv total at that time.

    I was talking to my son, he's gonna be 26 this year, and some of his homies last week. And I told them when The Movie Channel first came out, at least where we live. They used to show a movie and then there'd be 2 or 3 hours of nothing, but black screen with the crawler at the bottom of the screen. Telling you which movie, and what time it was coming on next. They were stunned.
    Oh I get all that. But we've all seen every Brady Bunch episode a number of times but for some reason the only lines we remember are "pork chops and applesauce" and "Marsha Marsha Marsha"

    13 channels? We had NBC, ABC, CBS, what would late become Fox and a few UHF, only 1 that we watched as the other was PBS and some local government BS channel. So that meant 5. I was lucky enough to get Baltimore, with a snowy picture, so we could extend it a bit with their local programming such as The Bob McCalister Show, which would later turn national and re-named "Wonderama". But I didn't know anyone that got 13. Lucky bastard. Probably had shoes without holes in them too.
    Last edited by Darrell Green Fan; 02-24-2012 at 01:15 PM.
    6 Footers For Bogey Really Suck

  12. #72
    Join Date
    Jul 2004
    Location
    Too Far From Home
    Posts
    6,350
    Quote Originally Posted by Breed View Post
    Everybody within our age group has seen it at least 1 time.
    Only having 13 channels on tv to choose from at the time.
    Peter said it in a crappy Humphrey Bogart impersonation.
    A lot of homes, including mine, still only had one tv total at that time.

    I was talking to my son, he's gonna be 26 this year, and some of his homies last week. And I told them when The Movie Channel first came out, at least where we live. They used to show a movie and then there'd be 2 or 3 hours of nothing, but black screen with the crawler at the bottom of the screen. Telling you which movie, and what time it was coming on next. They were stunned.
    I remember doing the I want My MTV thing. Now now I havent watched MTV or any of its brands in 20 or so years.

    First cable we had was ON TV. Had a key so moms and dads could lock out the programming when porn was shown.

  13. #73
    Join Date
    Jun 2003
    Location
    The Boondocks
    Posts
    37,797
    Quote Originally Posted by Davekn View Post
    Oh I get all that. But we've all seen every Brady Bunch episode a number of times but for some reason the only lines we remember are "pork chops and applesauce" and "Marsha Marsha Marsha"

    13 channels? We had NBC, ABC, CBS, what would late become Fox and a few UHF, only 1 that we watched as the other was PBS and some local government BS channel. So that meant 5. I was lucky enough to get Baltimore, with a snowy picture, so we could extend it a bit with their local programming such as The Bob McCalister Show, which would later turn national and re-named "Wonderama". But I didn't know anyone that got 13. Lucky bastard. Probably had shoes without holes in them too.
    You're right. We didn't actually have 13 total channels either. The channel dial on the tv did go all the way to the number 13 though then the UHF on the dial kicked in. Making it seem as if there were 13 channels. We had CBS (channel 2), NBC (channel 4) and ABC (channel 7) then we had channels 5, 9, 11, and 13. A couple of the remaining even numbered channels also worked. That was our PBS and where sh*t like the Lawrence Welk Show came on.

    Quote Originally Posted by Godstree
    I remember doing the I want My MTV thing. Now now I havent watched MTV or any of its brands in 20 or so years.

    First cable we had was ON TV. Had a key so moms and dads could lock out the programming when porn was shown.
    I'm kinda sorta seein this young babe now, 27 I think she is. And she's into the MTV Real World type stuff. She was here and we watched it last night, well it was two nights ago now actually. Anywoo after whatever it was we watched, "Battle of the Exes" I think, a show that just showed music videos came on.

    They showed this one video with 3 dudes and 3 girls in it and instead of having genitals or a vagina. They all had another human head/face where their crotches should be. And then they all hooked up, 1 girl with 1 guy. One of the couples crotch faces started makin out with each other and the girl's crotch face threw up some white sh*t in the mouth of the crotch face guy she was makin out with. With one of the other couples, the dude went down on the girl and started makin out with her crotch face like he was eatin coochie. It was funky like penicillin.
    Last edited by Breed; 02-24-2012 at 02:29 PM.
    The world is a toll-free toilet
    Our mouths neurological ass0s
    And psychologically speaking
    We're in a state of mental diarrhea
    Talking sh*t a mile a minute
    Or in a state of constipated notions
    Can't think of nothin' but sh*t, and in this world of stinky futures
    Sh*tty memories and constipated 19 now-nows
    Emerges from the hiney of your head the doo doo chasers
    The Promentalsh*tbackwashpsychosisenemasquad
    Bringing you music to get your sh*t together by

  14. #74
    Join Date
    Jul 2004
    Location
    Too Far From Home
    Posts
    6,350
    Last night my son and I made pizza from scratch. Well not 100% but we bought Jiffy brand dough mix and sauce out of a can. We had fun and it was pretty easy. One box filled the two of us up. Next time I will buy two boxes as the sauce makes two pizzas. You throw on the toppings som aking what 3 different people want is super easy. Took 30 minutes from start to cutting a pizza and 18 of that was the baking part.

    Warning: if you make this, at the needing stage you should use a generous portion of flour and make sure you put olive oil on your hands. the dough will stick to your hand other wise and it can be messy.

  15. #75
    Join Date
    Apr 2003
    Location
    Mount Airy, MD
    Posts
    31,787
    Mongo:

    Buy a full chicken, stick some garlic cloves under the skin, a little salt and pepper on it, stick it upside down on a rack and bake at 350. This lets the juices flow to the meat instead of in the pan. When it's 2/3 done (20 minutes per pound) flip it over to brown the top. Make some Stove Top stuffing (throw in raisins or cut up apple and some nuts to make it better) and a salad or veggie.

    Doesn't get much easier than that and it's great. The next night make some canned gravy, carve off some meat, put 2 pieces of bread down and make hot chicken sandwiches like they serve at the diner.

    Bingo, not one but 2 easy meals that are good.
    6 Footers For Bogey Really Suck

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