Lol The sauce ......
I would have loved to have tried that with a glass of Beaujolais
Réalisé avec un soupçon d'amour.
Réalisé avec un soupçon d'amour.
I wasn't going to post this but I realized that this is indeed a very slow cooking process. So here's my famous Eye Round Roast Beef dinner.
It begins 24hrs earlier, with a dry brine. I rub the meat with 3-4 Tbsps of salt and let it sit in the fridge over night. The next day I wash the salt off and pat it completely dry.
When it comes to room temp I sear it on all sides.
It sits on a bed of veggies seasoned with salt/pepper and dried herbs.
Paint with a mixture of dijon, horseradish, dried herbs and pepper (no salt!)
It sat in a 225F oven for nearly 90min until it reached 115F internal. Then I turned the oven off and let it sit in there for another 30min without opening the oven door.
I let it rest for 20 minutes covered and then sliced and served with the carrots, jus that I prepared from the drippings and rapini.
This cooking is so slow and so gentle that I swear to you, those carrots were still crunchy after being in the oven for 2hrs. The meat is very tender.
Chickpeas with mince, garlic, onion, eggplant, and tomato.
Could almost be Middle Eastern, except that the mince is pork mince (and obviously I added some chili's as well)
Served with sour cream and basil
Life is too short to drink bad wine
Life is too short to drink bad wine
@Koukouvagia: Your roast is cooked to perfectly.
Thanks, it's a little overcooked but it tasted great and I made a sandwich today with the leftovers.
I decided about a week ago after some reading to pick up a new charcoal grill. This style of grill is called a kamado grill, which I understand is basically a Japanese word for an earthen wood fired stove or oven. A popular example is the "Big Green Egg". Last night I did the burn in, so I decided with the monthly challenge coming to a close that I should give this thing a run through on it's smoking abilities - so the victim for the first trial run was a chicken. It warmed up nicely today in Florida, but you can see the winter sun casts long shadows this time of year.
Things got lit well and the grill crawled up to right at 225 and held - perfect smoking/low and slow temp. I added some soaked mesquite chunks and threw the bird on.
For seasoning I loaded up my spray bottle with soy sauce, balsamic vinegar, lemon juice, and honey. With chicken I like going with the spray bottle and acids.. it tightens the skin up and adds nice color. Here's an unrelated picture of my winter garden.. it's what I look at and run around in while avoiding the temptation to peek at the bird. I've got cauliflower and broccoli heads for the first time, I'm excited about that!
Around the 3 hour mark here. I probably should have probed the chicken now, I have read that the thermometer on this grill is not the most accurate in the world. Ultimately I ended up cooking the chicken past where I would prefer, but this was really more about testing the grill so at one point I loaded up some more coal and got the grill to move from 225 to 300.
After about 30 minutes running at 300 I checked again and this time probed it. Definitely needed to pull it - it had been four hours by this point. Got a little overzealous with the color on it.. peking yard bird anyone?
While it rested I sauteed some spinach tossed with a little parmesan and glazed some baby carrots with rosemary and thyme. The sun was low on the horizon and with the nice weather I decided to settle down outside with a cocktail and my first smoked chicken on the new grill.
Now WHY no Earth would you not want to post this absolutely STUNNING roast dinner Miss KK?
So slow, so gentle, a plate of caring love for your family, and my dear husband would n't say that was over done at all!
Very nice! very nice indeed, and I yes, I would agree, seems Middle Eastern in origin, maybe yogurt that sour cream ... but delicious none the less.
@eastshores OH MY BEAUTIFUL BIRDIE!
Almost everyone in my neighborhood growing up had a Kamado and didn't think twice about it, it was just what you used to grill, BBQ and smoke.
Try using kiawe wood if you can get it and then smoke a turkey, WOW! (I brought back some chips from Hawaii and closely guard them)
But I digress ...
My braddah, that is the bomb diggity and beyond ...
The soy and the honey I think did it, yeah?
Beautiful color and most obviously crisp skin,
and then the plated meal ...
that goes far and away above a regular Thursday night chicken dinner
You, my friend have just changed the game
Okay everyone else, bring it, TWO DAYS LEFT!
Yep, nearing the end, time to go through all the pics and try to guess the winner. Dozens of culinary delights that I'll have to look at again and again.
I really hate this part. Honest. Trust me. Would I lie to you?
That's what they call winter there.... I have to go over the driveway with a snowblower and my greenhouse is ripped to shreds from the last winter storm. And until stuff dries up, I can't really repair it. Winter, my arse ;)
Hey at least you can hang and dry cure meats! In Florida it would just rot and be eaten by swarms of mosquitoes!
Got a point there @eastshores - then again, I have no easy access to gators for BBQing ;)
You know - the best gator I ever had was at Gatorland in Orlando. They make smoked bbq gator ribs that are just delicious. That was at the old Gatorland I haven't been to the new one yet, but am looking forward to taking the grandson when he's a little older.
Thought I would add one last slow cooked item before the end of January. One less month of winter down!
I did a slow cook Red Beans and Rice. Basically add all the ingredients and wait (not the rice)... I didn't even soak the beans!
Cooked (covered) andouille sausage, green pepper, onion, celery, garlic, Cajun seasoning and red beans at 235F for 8 hours and held for another 8 hours at 155F. Season with S&P after its all cooked to together and if your like me add extra cayenne at this point.
Nate, I gotta ask ya, are these dishes that you're making at work to serve to customers or just us folk at ChefTalk?
Which ever, I'll take that!
<edit-I won't say that I live in Arizona and it was 75º the other day>
I'll second that!
@flipflopgirl SISTAH!!! you came through!
Basically, a Black Forrest Cake in a jar all from homemade goods, to die for.
A Crock Pot® Oatmeal, something we could all probably use more of, fiber and delicious too (and I NEED that recipe too btw)
Sneaky Caramel Sauce atop homemade Vanilla Ice Cream, a childhood fav of mine and dear to my heart,
just add a shortbread cookie and you have me in the palm of your hand ...
and lastly a jam, Apple Butter, one of my all time favorite jams in the whole wide world on a hot, buttery biscuit, oh my gawd save me!