Posted thin in the dinner thread instead of here.....
Tri Tip cooked over alder & briquettes.
Roasted red potato salad, zucchini, mushrooms & onions.
I did beef enchiladas tonight, made with some of the leftover roast from this meal, French Dips.
A basic rump roast. Seasoned with salt, pepper and garlic powder, I laid it on a bed of onion slices in a cat iron skillet, into a 375 F oven for just over an hour.
Just about right:
Added some beef broth to the hot skillet, a little worcestershire sauce to make the dipping juice. These slices were sliced again across the grain into thin strips.
Meanwhile, working on the rolls. Karen is working on gluten free, so I bought this:
Not much of a baker, hoping for the best. Did get the dough mixed up, seemed about right, tried to make rolls:
Not the prettiest, but they were edible.
The beef was good, the jus tasty, the zucchini ribbons in lemon butter were nice. Karen is used to eating gluten-free bread. I am not.
Sate (satay) made from silverside
The ingredients: chili's, garlic
Ready for pounding (grinding)
Added ginger and coriander root
And ground a bit more
Cubed the meat. added the paste
And finally added the sweet soy
And then disaster struck....
Not with the cooking of the sates, but with the pictures.
I upgraded the operating system on my phone and after that the computer couldn't read the sd card anymore.
So no pics of the finished product, but it tasted good.
If there are enough days in this month, I will try make some more sate
More nice looking entries everyone! I'm looking forward to what you all come up with in the last weekend.
Butzy, too bad about the camera, but we get the idea that a great dish came together.
Cody Reed, you can use multi posts if you want. There are no hard and fast rules here. And welcome to the forums.
I would recommend one post per recipe. Sorry Hank.
Use the formatting to align your images and text. Look at how others have done it.
I'm surprised no one has done it yet so here it is: Fillet of Beef Wellington - with a cheesy hassleback potato gratin and brussels sprouts with bacon and balsamic.
Here we go - the duxelles (crimini, shallot, garlic and black pepper), seared fillet of beef ready for a coat of English mustard.
Rolled in prosciutto and duxelles tightly wrapped in cling film
A cheesy Hasslelback potato gratin with cheddar/truffle and grated parmigiano, cream, thyme, salt and pepper.
Fresh outs de oven
Lookin' good so far
I love it when a plan comes together . . .
This was amazingly good - grass fed beef, really great potato recipe and my usual Brussels sprouts with bacon and balsamic. Totally satisfying with crazy good flavor. Tell you what - my wife will be happy when this challenge is over -
I started off with silverside again and cut it with the grain.
Then I toasted some coriander and black pepper
Put the meat into a bag with the spices, salt, sugar, vinegar and worcetershire sauce and marinted overnight
Then hung it all to dry
And ended up with a beautiful batch of biltong
And quickly, while my internet is working.....
Marinated some porterhouse in olive oil and worcestershire sauce
Lit a little braai and preheated my brand new cast iron grid
Cooked the steaks
Happy with the taste and the grill marks
Butzy-What is the light source at the bottom of the drying box and what are the panels shielding the light? Would you provide details on how to build the box? That looks like a fun project. I'm pretty sure I have most of the materials.
So many great entries/entrees. I may enter yet as I just found my camera.
Man, they are demolishing me!
It's a very very simple set up.
The box is made from plywood, but could be cardboard as well.
The light source is just a 40 watt lightbulb.
In a colder climate, you might need a 60 or 100 watt (if you can still find them).
The cover over the light is just a piece of cardboard to stop the moisture dripping onto the bulb.
The front is mosquito mesh to keep the insects (and the cat and dogs) out
It was pretty humid, so I used a small fan to make sure there was enough air ventilation.
This site might give you some good info: www.biltongbox.com/biltong.html
And a last entry for me, specially for @Ordo, as he disqualified me early on in this challenge for not having pictures
Pre-frying onion, garlic, some chili and ground beef.
Some of the other ingredients
And then it is just a matter of asembling the dish before it goes into the oven
And then it is ready
And always difficult to plate properly. As you see, I did not succeed, but it still tasted good.
I would normally used cilantro instead of basil, but I didn't have any.
I like to use these challenges to make myself try new things. Like beef tongue pastrami.
Pretty straightforward, a beef tongue and spices.
In this case we have some bay leaves, cinnamon, salt and a mix of black peppercorns, mustard seeds, coriander seeds and allspice berries.
The seeds and cinnamon stick were toasted in a dry skillet until fragrant. Enough water to cover the tongue was boiled in a pot, the salt and lightly crushed spices added. The brine was chilled, the tongue went in.
A plate was placed over it to keep it submerged, the pot was covered and stashed in the garage fridge for about 10 days. I checked on it every once in a while, turning the tongue over.
Out of the brine and washed off, into a fresh pot of water along with another 1/4 cup or so of the spice mix. Brought to a boil and simmered for a bit over 3 hours. Drained and cooled, then the outer layer of taste buds was peeled off.
A 50/50 mix of black peppercorns and coriander seeds was toasted and lightly crushed, then I attempted to rub the mix onto the tongue. Not that successful, should have ground the spices more finely. The tongue went into the smoker, about 3 hours at 200 - 225F over a mix of apple and hickory.
Sorry, the batteries went dead, no shot of the tasty sandwich I scarfed down. And I wish I could share how this smelled fresh out of the smoker! I will do this again. The texture is definitely tongue, but the flavor was all pastrami. Next time will work on better crusting with the pepper and coriander mix. But for now, satisfied with attempt #1.
I started with a 1lb Porterhouse Steak. I stripped off a little bit of fat and got to work!
I used all of the ingredients to make a wet rub, the only thing that I used that cannot be seen is some garlic infused oil and some pepperoni. Somewhat of an odd seasoning choice, I know, but damn it tasted good.
I used a blowtorch to crisp the pepperoni and I was left with this.
And boy was it good...
DEMOCRACY!!! Well, not exactly I guess, but if anyone wants to vote for a winner or otherwise express an opinion by private messaging me or giving a thumbs up to certain dishes I'd appreciate the help. So much wonderful food and great effort!
Having hosted a few times I can certainly agree that picking the best dish can be troublesome. Without tasting, or even being able to get a whiff, there's not much to go on.
I will say that I was expecting a few approaches that were not well represented. Slow smoked brisket, a bowl of Texas Red. Yorkshire puddings along side the roast joint. Tartare - I was planning on doing a lobster tail with a bison tartare combo, pickled mustard seeds, asparagus tips and such on the side. Oh well. Short ribs, braised in the European style or Korean BBQ. Saurbraten? No beef cheeks? I was hoping to see heart used in some fashion.
Of course there is certainly no shortage of great offerings. I'll have to go through the pictures again and choose my top three contenders. I'll most likely get hungry doing so.