Maggie’s THE "NOM NOM NOM" THREAD

[Snuby642]

ETA: she saved all of the juices from this roast so that she can make a batch of her French onion soup. It is the very best that you’ll ever have.

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.

 

[lash]

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.

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.

 

[91Eunozs]

Birthday dinner last night… Got too ripped, and forgot to post, LoL.

 

[mi650]

Last night’s roast that my wife cooked up while I was helping a friend paint all day. It was superb. I commented that while the very expensive prime rib I made for Easter was very delicious, this was equally good but in another way. Each of these meats have distinct flavors.

View attachment 8391155

ETA: she saved all of the juices from this roast so that she can make a batch of her French onion soup. It is the very best that you’ll ever have.

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!!

 

[Snuby642]

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.

 

[The D]

I got some shit cookin and I have a pretty amazing idea for another way to use it. Stay tuned

 

[The D]

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.

 

[Mike Casselton]

View attachment 8391496
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.

 

[The D]

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

 

[Mike Casselton]

Mayo is a damn fine way to ruin anything it touches.
Just don't do that.

 

[Nik H]

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!

 

[The D]

Mayo is a damn fine way to ruin anything it touches.
Just don't do that.

There will be no mayo on my sammidges either. There are a select few condiments I’m into

 

[packratt]

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.

Try a smoked gouda. I've had mac&cheese made with it as a side to smoked brisket and it complemented tge BBQ nicely.

 

[Mike Casselton]

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.

 

[The D]

Try a smoked gouda. I've had mac&cheese made with it as a side to smoked brisket and it complemented tge BBQ nicely.

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

 

[The D]

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

 

[A.sosa]

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!

View attachment 8391568

I would love the recipe for this

 

[Nik H]

I would love the recipe for this

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

1. 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.
2. Heat the oven to 375 F.
3. 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
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Place the tenderloin, uncrusted side down, on a baking sheet with sides.
10. 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.
11. Remove it from the oven and let it rest for 10 minutes.
12. 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.
13. Serve immediately.

If you want to add the bone marrow part then BEFORE you start with step two above, preheat oven to 450 degrees. Put beef marrow bones, cut side up, on a foil-lined baking sheet or in an ovenproof skillet. Cook until the marrow is soft and has begun to separate from the bone about 15 minutes. (Stop before marrow begins to drizzle out). Let the oven cool and then proceed with step two. Scrape the marrow into the pan at step 8 and whisk to incorporate.

Enjoy!

 

[Modoc]

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.

 

[A.sosa]

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

1. 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.
2. Heat the oven to 375 F.
3. 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
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Place the tenderloin, uncrusted side down, on a baking sheet with sides.
10. 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.
11. Remove it from the oven and let it rest for 10 minutes.
12. 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.
13. Serve immediately.

If you want to add the bone marrow part then BEFORE you start with step two above, preheat oven to 450 degrees. Put beef marrow bones, cut side up, on a foil-lined baking sheet or in an ovenproof skillet. Cook until the marrow is soft and has begun to separate from the bone about 15 minutes. (Stop before marrow begins to drizzle out). Let the oven cool and then proceed with step two. Scrape the marrow into the pan at step 8 and whisk to incorporate.

Enjoy!

Thanks

 

[Nik H]

Grilled flank steak with cherry tomatoes and spicy cilantro dressing

Great Sunday night meal

 

[timesublime]

View attachment 8396678

Grilled flank steak with cherry tomatoes and spicy cilantro dressing

Great Sunday night meal

Greek Chimichuri?

 

[Nik H]

Greek Chimichuri?

LOL

 

[A.sosa]

Deconstructed taco.

 

[Nik H]

Braised chicken and potatoes in a rich turmeric-based sauce.

 

[Modoc]

Tonight I’m unsupervised, so made a steak and green chili quesadilla to be washed down with Guinness

 

[Marinevet1]

Dehydrators...........

I'm looking to buy one..........what do you have............the good the bad..........

 

[Snuby642]

For Jerkey, an offset stick burner.
Maybe finish in the oven.

 

[hangunnr]

Dehydrators...........

I'm looking to buy one..........what do you have............the good the bad..........

I use the 5 tray from LEM products. It’s been a good machine.

 

[HPIguy]

We picked up a Blackstone over the weekend. Gave it a good seasoning, and did surf and turf last night. We love this thing.

 

[Snuby642]

Now you need a three sided table.

You can learn how to do oinion volcanoes.

 

[ken226]

 

[hangunnr]

Damn, looks good.

 

[Nik H]

View attachment 8409355

Looks fantastic

That is a hell of a well behaved dog. Hope you give him a little for a reward.

 

[ken226]

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.

 

[91Eunozs]

Looks fantastic

That is a hell of a well behaved dog. Hope you give him a little for a reward.

our grandpuppy was eyein‘ the sour cream chicken enchiladas pretty hard too…but she’s (mostly) a good girl!

 

[Thereaper1313]

Ready for the smoke tomorrow. Tried a friend's suggestion to smear with mustard before the dry rub.

 

[Snuby642]

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.

 

[Thereaper1313]

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.

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.

 

[Nik H]

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

 

[Necessary 3vil]

 

[HPIguy]

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.

 

[lash]

So, took some jalapeño poppers over to the neighbor’s house last night to eat, drink and have fun while the TV was on the sports ball channel. I made them different this time, pretty much like I always do. Whatever I feel like. Simple but good. Large peppers split in half and deseeded, extra thick bacon partially cooked before using, cream cheese and topped off with some nice aged sharp Cheddar.

Cheddar I used since it was Bogo:

View attachment 8347400

Finished poppers:

View attachment 8347401

These turned out to be maybe the tastiest ones I’ve made yet. Easier to eat than the full bacon wrapped versions and excellent flavors, largely due to the very nice sharpness to the cheddar imo. None left.

Nom, Nom…

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.

 

[Snuby642]

Barrel proof is a blast.

 

[lash]

Barrel proof is a blast.

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.

 

[Modoc]

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.

 

[HPIguy]

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.

 

[91Eunozs]

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!

 

[roostercogburn98]

Went with a boil tonight. Cant go wrong with it

 

[Snuby642]

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.