What are you eating/cooking?

[Irish Insanity]

I do plan on starting with a pan sear before roasting. What is the best oven temp? Everything I read online has it anywhere from 375 to 475?

 

[pkt77242]

Pork loin is good with a simple rub. Minced garlic, salt pepper and dried herbs (i prefer rosemary or sage). Also pork goes well with many fruits ( peaches, blackberries, green apples).

I will take granny smith apples, slice them 1/4 inch thick, season with a pinch of cinnamon and salt and roast until they are soft. Top your roasted loin with them. Super simple.


Not sure what your skill level is but stuffing porkloin with spinach and goat cheese is phenomenal.

Great suggestions. I would as blueberries and pear to the fruit list.

 

[pkt77242]

Warmed up some leftover green chile queso and I am having it with chips.

 

[Cackalacky]

I do plan on starting with a pan sear before roasting. What is the best oven temp? Everything I read online has it anywhere from 375 to 475?

I do 30 minutes per pound at 350. But I also get the smaller sized loins and I like mine a little medium well.

 

[ShakeDown]

Pork tenderloin with a rosemary peach glaze ftw. Served with grilled peaches.

I prefer a reverse sear with a good bit of char.

 

[Cackalacky]

Pork tenderloin with a rosemary peach glaze ftw. Served with grilled peaches.

I prefer a reverse sear with a good bit of char.

There isnt much better than grilled peaches.

 

[ShakeDown]

Today was Tri Tip as promised.

Green chile pico with queso fresco and homemade chimichurri. Nom nom nom.

 

[Cackalacky]

That looks flipping amazing.

 

[dshans]

"... Shall I part my hair behind? Do I dare to eat a peach?
I shall wear white flannel trousers, and walk upon the beach.
I have heard the mermaids singing, each to each.

I do not think that they will sing to me."

– T.S. Eliot


[With my apologies to J. Alfred for my (seemingly) eschatological scatology]

 

[greyhammer90]

Made coq au vin tonight. One of my favorites.

 

[Cackalacky]

Made coq au vin tonight. One of my favorites.

Do you find this hard to prepare?

 

[ACamp1900]

Today was Tri Tip as promised.

Green chile pico with queso fresco and homemade chimichurri. Nom nom nom.

I love Chimichurri... looks bomb D.... I will say your chimichurri looks much thicker and a tad darker than mine... don't know what that means, just an observation, that TTip looks award winning man.

Made coq au vin tonight. One of my favorites.

Dude,... talk about out of sight, out of mind... I've had this before but haven't even thought of it in years.... I'm making this later this month, it is done.

 

[greyhammer90]

Do you find this hard to prepare?

Nope. I use this recipe:

1) Season six bone in skin on chicken thighs with salt and pepper.
2) Put 8 ounces of chopped up bacon into a oven safe cold stainless steel pan. MEDIUM HEAT. You want the pan to be large and deep. The whole dish is going in here.
2) While that's going, dice 1/2 yellow onion, slice 2 shallots, quarter 10 button mushrooms.
3) Once the bacon is cooked crispy, remove but leave the bacon fat. Turn to MEDIUM HIGH HEAT. Put the chicken thighs in skin down and sear for 4-5 minutes. Turn over and sear the bottom for 4-5 minutes.
4) Preheat your oven to 375.
5) Remove chicken from pan and set aside. Drain all but a tablespoon of remaining bacon/chicken fat.
6) On MEDIUM OR MEDIUM LOW HEAT put in vegetables you previously chopped. Add salt. Scrap the shit out of the bottom of the pan with your stirring spoon. The vegetables should sweat and deglaze the pan, while soaking up the goodness.
7) Add 2 tablespoons of butter and 2 tablespoons of flour once the veggies have softened a bit. Cook the raw taste of the flour out for a minute or so. This should create a new lighter fond on the bottom of your pan.
8) Add 1 1/2 cup of red wine. Again scrap the fond that's formed on the bottom of your pan. Increase to HIGH HEAT and reduce for a bit. While that's happening, put in your cooked bacon and some thyme sprigs if you have them.
9) Add a cup of chicken broth. Nestle the chicken thighs back in the pan.
10) Put the whole pan in your preheated oven for an hour, braising midway through. I usually clean up my prep and get drunk on the red wine in the meantime.
11) Once removed from.the oven, remove the chicken thighs, reduce on your stovetop and skim off the fat. There will be quite a bit of fat. Also remove the thyme sprigs.
12) Taste and season the sauce appropriately. Get on your computer and rep Grey for bringing this into your life.
13) Serve the chicken thighs with some generous scoops of your sauce and veggies. Eat a light salad with it because this is a rich dish.

 

[Cackalacky]

Nope. I use this recipe:

1) Season six bone in skin on chicken thighs with salt and pepper.
2) Put 8 ounces of chopped up bacon into a oven safe cold stainless steel pan. MEDIUM HEAT. You want the pan to be large and deep. The whole dish is going in here.
2) While that's going, dice 1/2 yellow onion, slice 2 shallots, quarter 10 button mushrooms.
3) Once the bacon is cooked crispy, remove but leave the bacon fat. Turn to MEDIUM HIGH HEAT. Put the chicken thighs in skin down and sear for 4-5 minutes. Turn over and sear the bottom for 4-5 minutes.
4) Preheat your oven to 325.
5) Remove chicken from pan and set aside. Drain all but a tablespoon of remaining bacon/chicken fat.
6) On MEDIUM OR MEDIUM LOW HEAT put in vegetables you previously chopped. Add salt. Scrap the shit out of the bottom of the pan with your stirring spoon. The vegetables should sweat and deglaze the pan, while soaking up the goodness.
7) Add 2 tablespoons of butter and 2 tablespoons of flour once the veggies have softened a bit. Cook the raw taste of the flour out for a minute or so. This should create a new lighter fond on the bottom of your pan.
8) Add 1 1/2 cup of red wine. Again scrap the fond that's formed on the bottom of your pan. Increase to HIGH HEAT and reduce for a bit. While that's happening, put in your cooked bacon and some thyme sprigs if you have them.
9) Add a cup of chicken broth. Nestle the chicken thighs back in the pan.
10) Put the whole pan in your preheated oven for an hour, braising midway through. I usually clean up my prep and get drunk on the red wine in the meantime.
11) Once removed from.the oven, remove the chicken thighs, reduce on your stovetop and skim off the fat. There will be quite a bit of fat. Also remove the thyme sprigs.
12) Taste and season the sauce appropriately. Get on your computer and rep Grey for bringing this into your life.
13) Serve the chicken thighs with some generous scoops of your sauce and veggies. Eat a light salad with it because this is a rich dish.

Copying and saving.

 

[greyhammer90]

Copying and saving.

It's a great one, enjoy. Most important thing of the recipe imo is to prepare everything you can while the bacon is cooking. I cut all the veggies, cut the butter, get out the thyme sprigs and flour, open the bottle of wine and get out the measuring cups. It's dead simple if you're not scrambling for ingredients when you need them.

 

[loomis41973]

Goulash at The View.

...and a few drinks

 

[Irish Insanity]

I do 30 minutes per pound at 350. But I also get the smaller sized loins and I like mine a little medium well.

I went at 400 and roasted some potatoes at the same time. Everything was great except the meat. Ha. It was under seasoned. It was patted down with a paper towel, then lightly covered in EvOO, then seasoned fairly heavy with SPG, then pan seared on all sides, Then roasted. But when it was done there just wasn't much season on it. It wasn't bad, just wasn't great. Next time I will season again after the sear. I did run it to about 160.

 

[pkt77242]

I am a huge fan of the reverse sear. Cook the meat to about 5 degrees below your ideal temp, take it out and rest it Crank the oven to 450-500 degrees. Chuck the roast back in the oven for 5-8 minutes and you get an amazing crust and the big hunk of meat is done to the temp you want. Also you don't have to rest it again afterwards.

 

[Cackalacky]

I went at 400 and roasted some potatoes at the same time. Everything was great except the meat. Ha. It was under seasoned. It was patted down with a paper towel, then lightly covered in EvOO, then seasoned fairly heavy with SPG, then pan seared on all sides, Then roasted. But when it was done there just wasn't much season on it. It wasn't bad, just wasn't great. Next time I will season again after the sear. I did run it to about 160.

A brine will solve both of those problems. I am very liberal with seasoning rubs because of this very reason. . They just dont penetrate through the meat. Not like smoking. A brine will penetrate throughout the loin and add moisture.

 

[Cackalacky]

It's a great one, enjoy. Most important thing of the recipe imo is to prepare everything you can while the bacon is cooking. I cut all the veggies, cut the butter, get out the thyme sprigs and flour, open the bottle of wine and get out the measuring cups. It's dead simple if you're not scrambling for ingredients when you need them.

My mis en place is never an issue. Its a necessity for me.

 

[Cackalacky]

I am a huge fan of the reverse sear. Cook the meat to about 5 degrees below your ideal temp, take it out and rest it Crank the oven to 450-500 degrees. Chuck the roast back in the oven for 5-8 minutes and you get an amazing crust and the big hunk of meat is done to the temp you want. Also you don't have to rest it again afterwards.

Do you find much of a difference compared to traditional sear? It seems counterintutitive to me.

 

[pkt77242]

Do you find much of a difference compared to traditional sear? It seems counterintutitive to me.

I love it, especially when doing a Prime Rib. I also have incorporated it into my Pork Tenderloin cooking as well. I can get a very nice crust in 5-8 minutes, while keeping the roast at a more uniform doneness from outside to the middle.

Here is a great article explaining the science behind it. It is definitely worth reading.

The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats

 

[bkess8]

You guys will be happy to hear that while I am underway in the middle of the ocean we had a fine dinner of shoe leather steak and no flavor mashed potatoes. You guys stay safe and keep posting you are making me hungry! Looking forward to getting back home and trying some of your guys ideas.

 

[greyhammer90]

Giving this a try:

I ate something today from a chef who I know personally who cooks for a restaurant that opened this year and what I ate was very very delicious. It just impressed the heck out of me but it was something I have craved for some time. I would never divulge the recipe so the chef would always be protected for what he told me but it was wonderful (at least to me). Other restaurants are in real need of an attitude fix-now I'm sure of it. What I ate today was the best meal you could have from a restaurant.

 

[Irish Insanity]

Giving this a try:

I ate something today from a chef who I know personally who cooks for a restaurant that opened this year and what I ate was very very delicious. It just impressed the heck out of me but it was something I have craved for some time. I would never divulge the recipe so the chef would always be protected for what he told me but it was wonderful (at least to me). Other restaurants are in real need of an attitude fix-now I'm sure of it. What I ate today was the best meal you could have from a restaurant.

Irishtrain is that you?

 

[ACamp1900]

Giving this a try:

I ate something today from a chef who I know personally who cooks for a restaurant that opened this year and what I ate was very very delicious. It just impressed the heck out of me but it was something I have craved for some time. I would never divulge the recipe so the chef would always be protected for what he told me but it was wonderful (at least to me). Other restaurants are in real need of an attitude fix-now I'm sure of it. What I ate today was the best meal you could have from a restaurant.

You don't have to share the recipe to tell us what the dish was....

 

[ACamp1900]

Nope. I use this recipe:

1) Season six bone in skin on chicken thighs with salt and pepper.
2) Put 8 ounces of chopped up bacon into a oven safe cold stainless steel pan. MEDIUM HEAT. You want the pan to be large and deep. The whole dish is going in here.
2) While that's going, dice 1/2 yellow onion, slice 2 shallots, quarter 10 button mushrooms.
3) Once the bacon is cooked crispy, remove but leave the bacon fat. Turn to MEDIUM HIGH HEAT. Put the chicken thighs in skin down and sear for 4-5 minutes. Turn over and sear the bottom for 4-5 minutes.
4) Preheat your oven to 325.
5) Remove chicken from pan and set aside. Drain all but a tablespoon of remaining bacon/chicken fat.
6) On MEDIUM OR MEDIUM LOW HEAT put in vegetables you previously chopped. Add salt. Scrap the shit out of the bottom of the pan with your stirring spoon. The vegetables should sweat and deglaze the pan, while soaking up the goodness.
7) Add 2 tablespoons of butter and 2 tablespoons of flour once the veggies have softened a bit. Cook the raw taste of the flour out for a minute or so. This should create a new lighter fond on the bottom of your pan.
8) Add 1 1/2 cup of red wine. Again scrap the fond that's formed on the bottom of your pan. Increase to HIGH HEAT and reduce for a bit. While that's happening, put in your cooked bacon and some thyme sprigs if you have them.
9) Add a cup of chicken broth. Nestle the chicken thighs back in the pan.
10) Put the whole pan in your preheated oven for an hour, braising midway through. I usually clean up my prep and get drunk on the red wine in the meantime.
11) Once removed from.the oven, remove the chicken thighs, reduce on your stovetop and skim off the fat. There will be quite a bit of fat. Also remove the thyme sprigs.
12) Taste and season the sauce appropriately. Get on your computer and rep Grey for bringing this into your life.
13) Serve the chicken thighs with some generous scoops of your sauce and veggies. Eat a light salad with it because this is a rich dish.

I wasn't lying,... I'm officially making this tonight with a couple adjustments. My wife is a typical Cali girl and she's scared to death of gluten... so subbing the flour for corn starch. Then mushrooms,... I'm not just a member of local, 'No fuck round with mushrooms' club, I'm the chapter president.... Soooo carrots instead of mushrooms.... I'm stoked tho, thanks for the recipe Grey.

 

[bkess8]

Do I smell an Irish Envy cookbook coming?

 

[ACamp1900]

Do I smell an Irish Envy cookbook coming?

Basic reason I created the thread.... we can all learn from each other's culinary worlds...

 

[greyhammer90]

I wasn't lying,... I'm officially making this tonight with a couple adjustments. My wife is a typical Cali girl and she's scared to death of gluten... so subbing the flour for corn starch. Then mushrooms,... I'm not just a member of local, 'No fuck round with mushrooms' club, I'm the chapter president.... Soooo carrots instead of mushrooms.... I'm stoked tho, thanks for the recipe Grey.

Cool! I just realized in my haste last night that I messed up the oven temp. 375 not 325. Everything else is correct. I'm editing the original post now.

If you and Cack don't both confirm that you saw this I'm going to PM you. I don't want to be responsible for an undercooked meal.