Let me esplain something.
So the internet is a small place, Florida is large and you can hide for a while but running only gets you sweaty.
We're gonna need full disclosure on that French onion soup buddy.
-
Having trouble using the site?
Contact support
Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
So the internet is a small place, Florida is large and you can hide for a while but running only gets you sweaty.
We're gonna need full disclosure on that French onion soup buddy.
lol! I’ll get the real scoop from the master, in this case my wife. Then I’ll post it and see what you guys think.
Birthday dinner last night… Got too ripped, and forgot to post, LoL.
Roast is one of my favorite meals, but this one is broken. There's nowhere near enough carrots!!
My grandmother had a knack for getting them kinda translucent almost. I could eat them for days!!
I love pot roast, especially if my wife does it in the oven instead of a crock pot.
Sometimes I use a brisket for it. Probably my favorite.
You have to seperate fat from meat and broth after cooking but very tender.
Nobody cares if it falls apart instead of slices. A good way to feed 20 people out of one big aluminum pan.
Season it, add some oinions etc. for flavor.
Cover and seal the pan with foil, do not wrap the meat like a Texas Crutch for sliced BBQ.
I do it the day / nite before low and slow till 205 F then defat and seperate broth and toss grease soaked vegetables. Potatoes, carrots etc. Cooked separate to keep fat off can be added to pan for reheat and basted with (clean) broth.
A couple extra steps but takes care of a crowd especially if on sale.
Sometimes I use a brisket for it. Probably my favorite.
You have to seperate fat from meat and broth after cooking but very tender.
Nobody cares if it falls apart instead of slices. A good way to feed 20 people out of one big aluminum pan.
Season it, add some oinions etc. for flavor.
Cover and seal the pan with foil, do not wrap the meat like a Texas Crutch for sliced BBQ.
I do it the day / nite before low and slow till 205 F then defat and seperate broth and toss grease soaked vegetables. Potatoes, carrots etc. Cooked separate to keep fat off can be added to pan for reheat and basted with (clean) broth.
A couple extra steps but takes care of a crowd especially if on sale.
Pulled pork grilled cheese. It was very good but it can be better. I think with a bolder cheese and/or bbq sauce, maybe some diced jalapeños mixed into the pork, it can be amazing.
I’m sure I’m not the first person to ever do this, I’ve just never done it before.
Spread a little mustard on the meat side of the bread and add pickles.
Also, use a heartier bread. Real butter for the outside.
I love stronger cheeses, but this calls for provolone or plain old Swiss.
My favorite is the Latin style roast pork, on Cuban bread.
Pressed of course.
lol, negatory on the mustard and/or pickles. Those are two things I don’t like at all
But any combo of stronger bread, cheese, & condiments sounds good
Mayo is a damn fine way to ruin anything it touches.
Just don't do that.
Just don't do that.
I repeated a Herb Crusted Filet with bone marrow gravy recipe this weekend. Served it with a classic butter and cream Brussels sprout side. Haven't made it since this picture was taken in 2022. Came out exactly the same.
Was sumptuous!
Was sumptuous!
There will be no mayo on my sammidges either. There are a select few condiments I’m into
Try a smoked gouda. I've had mac&cheese made with it as a side to smoked brisket and it complemented tge BBQ nicely.
Rebecca's Mac and cheese has smoked gouda, Havarti, pepper jack, white cheddar and usually whichever other cheese she decides to throw in there.
No orange colored cheese.
Add in bacon, a little cayenne and some home made bread crumbs on top.
It's like crack.
Publix has a pretty good smoked gouda mac and cheese in their deli.
No orange colored cheese.
Add in bacon, a little cayenne and some home made bread crumbs on top.
It's like crack.
Publix has a pretty good smoked gouda mac and cheese in their deli.
I made another after work that was much better. It was; low carb white bread(it’s decent stuff), loads of real butter, pulled pork with some Sweet Baby Ray’s, co-jack cheese, a few globs of Brie cheese(no rind, just the inside goop, a little bit of shaved ham to fill in some gaps, and some garlic & serrano hot sauce sprinkled in for good measure. Cooked low and slow in my cast iron to get the Brie nice and melted and dripping out the sides. This iteration was pretty amazing
Made another of these when I got home from work and added another layer. I was able to keep myself off of it long enough to snap a pic, barely
The hot sauce I sprinkled on it isn’t garlic, but it is delicious
OK...it is a little involved but not too complicated just time-consuming.
Ingredients
1 whole beef tenderloin, cleaned and scraped - 6 to 8 pounds
Salt and freshly ground black pepper
1/4 cup of Olive oil
2 cups panko bread crumbs
8 tablespoons unsalted butter, melted, and fat solids removed. It will give you about 4 tablespoons of clarified butter
3 1/2 tablespoons Dijon mustard
1/4 cup minced shallots
1/2 cup dry white wine
1 1/2 cups of reduced beef stock (it should have body and be a little thick)
1/2 lemon
2 tablespoons parsley, minced
Method
- At least 24 hours before you want to cook it, place the beef tenderloin on a wire rack and salt it using Kosher salt. Let it sit in the fridge uncovered overnight. If you plan to leave it in the fridge for longer, cover it loosely with plastic wrap. You want it dry so the tenderloin caramelizes when it roasts.
- Heat the oven to 375 F.
- If the tenderloin is too big for your pan, cut it in half, or thirds. I like to truss the tenderloin so it holds a nice round shape. It also helps it cook more evenly. Do not skip the trussing
- Heat a heavy-bottomed pan over high heat. I like to use a big cast pan for this but any HEAVY bottom pan will do. Pepper the tenderloin with freshly ground pepper. Add the oil to the pan, just enough to give a good coating. Sear the meat quickly but make sure it is browned. Remove it from the heat.
- Combine the panko bread crumbs with half the melted butter, season it with salt and black pepper and half the parsley, and combine it all with a few stirs of a spoon.
- Once the tenderloin has cooled from the searing step, use three tablespoons of the mustard and smear it across three sides of the tenderloin, then take the tenderloin and roll the three sides into the breadcrumbs, creating a nice thick crust.
- In a saucepan, add the remaining butter. Place the pan over medium-high heat and sweat the shallots. Do not brown them. Once the shallots are tender, add the wine and let it reduce to 1 tablespoon or so.
- Add the stock and the mustard and reduce the volume by half. The sauce should coat the back of a spoon nicely. If it's too thick add a splash of water.
- Place the tenderloin, uncrusted side down, on a baking sheet with sides.
- Bake the tenderloin until the center reaches 120 degrees F for rare or 130 degrees F for medium rare. The temperature will be higher as you move away from the center so guests who like it cooked more can get their preference.
- Remove it from the oven and let it rest for 10 minutes.
- Add the parsley to the sauce and warm it, add a splash of lemon juice. Either ladle the sauce onto the bottom of a warm serving platter or put it in a gravy boat to serve on the side. Fan out the tenderloin on the platter.
- Serve immediately.
Enjoy!
Last edited:
Today’s Brunch to try and warm up the body to go back and clean-up the rendezvous An interesting restaurant at Dibble Creek.
Chicken Fried Steak with hashbrowns, 2 over easy and a side of country gravy. Still full 4 hours later.
Chicken Fried Steak with hashbrowns, 2 over easy and a side of country gravy. Still full 4 hours later.
Grilled flank steak with cherry tomatoes and spicy cilantro dressing
Great Sunday night meal
Braised chicken and potatoes in a rich turmeric-based sauce.
Tonight I’m unsupervised, so made a steak and green chili quesadilla to be washed down with Guinness
Dehydrators...........
I'm looking to buy one..........what do you have............the good the bad..........
I'm looking to buy one..........what do you have............the good the bad..........
We picked up a Blackstone over the weekend. Gave it a good seasoning, and did surf and turf last night. We love this thing.
Now you need a three sided table.
You can learn how to do oinion volcanoes.
You can learn how to do oinion volcanoes.
looks good.
Looks fantastic
That is a hell of a well behaved dog. Hope you give him a little for a reward.
More than just a little reward. He invested about 16 hours of full-time guard duty, never more than a few feet away from the smoker. His cut, is one portion from each container.
our grandpuppy was eyein‘ the sour cream chicken enchiladas pretty hard too…but she’s (mostly) a good girl!
Ready for the smoke tomorrow. Tried a friend's suggestion to smear with mustard before the dry rub.
Did you pull off the membrane from the back side?
Let's spices and smoke in.
Comes off easy on baby backs and St Lewis cuts.
Get it started with finger or butter knife and then use a paper towel to pull it off.
Let's spices and smoke in.
Comes off easy on baby backs and St Lewis cuts.
Get it started with finger or butter knife and then use a paper towel to pull it off.
Last edited:
Wouldn't make ribs without taking that step. Once that membrane is off the rub really gets down in the meat. I always season both front and back too.
Mother's Day breakfast for my wife and Super Mom
Lemon Souffle French Toast
Candied Pepper Thick Cut Bacon
Fresh Fruit
Grand Marnier Whipped Cream with Nutmeg
Hope all of you are having a great day
Lemon Souffle French Toast
Candied Pepper Thick Cut Bacon
Fresh Fruit
Grand Marnier Whipped Cream with Nutmeg
Hope all of you are having a great day
Last two off the Blackstone, chicken parm, and ribeyes. Really loving this thing. I took the top steak, wife took the bottom and we shared the plate of au jus.
Yes, I quoted myself…
Did these again this past weekend for our friends. Still just as good as before.
Only had some of the wife’s spreadable cream cheese this time. Don’t use that. The air in it makes them bubble over and things slide everywhere. Somewhat of a mess. Still delicious, but use softened regular cream cheese.
No pictures this time.
My friend likes to dabble with the habanero things. They are about as hot as I like to go, but am thinking of trying something like stuffed habaneros next time. Just two peppers, maybe halved and cleaned real good.
Something to go before a shot of rare barrel proof rum.
Kicked my ass first time I tried it, best I can remember.
Anyway, always cooking what’s in the house, I did my chicken maybe semi-cacciatore quick dinner (okay, so well over an hour) with the following maybe differences of note.
About 1/3 bottle Montelpucciano (sp.?), a handful of chopped garlic, a bunch more veggies, and thicker chunks of chicken (by accident, but who cares?). Oh yeah, and a couple chopped jalapeños. Almost forgot.
Serving this over pasta.
Tonight was another unsupervised evening. Hamburger steak smothered in carmelized shallots with Real mashed potatoes (the boy likes instant potatoes 
). I was a little heavy on the salt in the gravy though 
.
Some good grub, Guinness, and Motörhead for a good evening.
). I was a little heavy on the salt in the gravy though . Some good grub, Guinness, and Motörhead for a good evening.
Had friends over for a birthday this weekend. I smoked some butts, and smoked a ham roast. Wasn't sure how the ham would turn out, it came out very similar to brisket. 17 hours at 225, then everything rested for about five hours before cutting/pulling.
Damn, that looks good!
May have to do a pork shoulder and/or some beer can chicken on the smoker this weekend… First Memorial Day weekend I haven’t had to work in 9 years!
Some leftover pulled pork to hold me over in the meantime!
May have to do a pork shoulder and/or some beer can chicken on the smoker this weekend… First Memorial Day weekend I haven’t had to work in 9 years!
Some leftover pulled pork to hold me over in the meantime!
- Nov 3, 2010
- 9,642
- 20,069
Went with a boil tonight. Cant go wrong with it
Was wanting something diffrent to do with sausages.
Found a large can of pineapple slices, some sweet and sour sauce, ginger, oinions, garlic and bell peppers.
Done deal.
Edit: Forgot to add, reserve pineapple juice and sweet & sour sauce for the very last and turn down the heat so it doesn't burn.
Found a large can of pineapple slices, some sweet and sour sauce, ginger, oinions, garlic and bell peppers.
Done deal.
Edit: Forgot to add, reserve pineapple juice and sweet & sour sauce for the very last and turn down the heat so it doesn't burn.
Last edited:
Similar threads
