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Dinner Plans? (7 Viewers)

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Left over Christmas brisket, mashed potatoes, and gravy. Made a open faced hot beef sandwich
 
I was going to do the same thing, but too much snow here - I couldn't make it up the hill without my Cadillac spinning out (I did miss the ditches though, a tribute to old Michigan skills still being in play).

Is it time for spring yet?
 
tommythecat said:
I haven't had a good Chianti/Sangiovese in quite a while. I have to rectify that real soon as its my favorite varietal. I still need to find that bottle of Noceto Sangiovese I told you about @ChaosRock to share with you.
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It will be my absolutely pleasure Tommy!!! I still feel bummed we didn't open the bottles you brough to Jeff's... Too many booze options too little time...

As I told you, I never had any Sangiovese that hasn't been grown in Italy... Realy looking forward to it man...
 
detroitdad said:
Screw Michigan. Tired of this bullshit weather. I'm picking up steaks and beer and firing up the grill tonight.
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Got of late because of an asshole patient. Ended up having sausages and Elijah Craig for dinner
 
Im in Germany right now visiting the inlaws so the wife and i are going out to dinner for some Rahmschnitzel. Washing it down with a nice, cloudy, Hefeweizen. I miss being stationed here

When i get back to Cali i'm gonna get me a big bowl of Pho
 
Dinner tonight was fantastic. 1.3 pound T-bone, Sweet potato fries with a horse radish sauce and a salad.

I picked up the T-bone with the intention to grill it. At below zero I decided to try something different. After some research I went with a dry brine method (or at least I think so lol).

2 hours before cooking the steak I patted it dry and covered it with a healthy dose of kosher salt and put it back in the fridge. 45 minutes before cooking it I removed it from the fridge and allowed it to get to room temp. When it was time to cook it I rinsed the salt off of the steak and patted it dry again. I heated up the cast iron skillet, added touch of oil and added the steak. Damn that sizzling sound is sexy.

I cooked the steak for 4 minutes. Flipped it, and and then put the entire skillet in the oven at 400 degrees for another 5 minutes. Then let it rest for about 7-10 minutes.

I didn't add any other seasoning to the steak. No pepper corn, not anymore salt, nothing. WOW.....it was damn good. Was it better using a dry brine method. I don't know. I do know that it was pretty damn good. I would recommend giving it a try.

Perfect medium rare.

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20170108_183623_zpskvqskhhw.jpg
 
detroitdad said:
Dinner tonight was fantastic. 1.3 pound T-bone, Sweet potato fries with a horse radish sauce and a salad.

I picked up the T-bone with the intention to grill it. At below zero I decided to try something different. After some research I went with a dry brine method (or at least I think so lol).

2 hours before cooking the steak I patted it dry and covered it with a healthy dose of kosher salt and put it back in the fridge. 45 minutes before cooking it I removed it from the fridge and allowed it to get to room temp. When it was time to cook it I rinsed the salt off of the steak and patted it dry again. I heated up the cast iron skillet, added touch of oil and added the steak. Damn that sizzling sound is sexy.

I cooked the steak for 4 minutes. Flipped it, and and then put the entire skillet in the oven at 400 degrees for another 5 minutes. Then let it rest for about 7-10 minutes.

I didn't add any other seasoning to the steak. No pepper corn, not anymore salt, nothing. WOW.....it was damn good. Was it better using a dry brine method. I don't know. I do know that it was pretty damn good. I would recommend giving it a try.

Perfect medium rare.

20170107_120150_zpsrecpp7bf.jpg



20170108_182934_zpsvfqwhdxh.jpg



20170108_183629_zpsnkdu0rxx.jpg


20170108_183623_zpskvqskhhw.jpg
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Looks good!
 
A few years ago we made a new year's resolution to try one new recipe/week for the entire year. It was so great. This year we decided to do the same. I picked up a copy of "Joy of Cooking" this past summer and am picking all of this year's new meals from it. So far the coq au vin and shrimp pad thai are our favorites. Beef stroganoff is on the menu for Tuesday night. :)
 
tommythecat said:
I haven't had a good Chianti/Sangiovese in quite a while. I have to rectify that real soon as its my favorite varietal....
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If you're tired of paying big for Brunellos, you might try some Morellino di Scansanos, if you haven't already. Every riserva we've tried has been excellent.
 
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pltrgyst said:
If you're tired of paying big for Brunellos, you might try some Morellino di Scansanos, if you haven't already. Every riserva we've tried has been excellent.
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Thank you for the recommendation. I haven't been into wine like I was years ago but have found myself thinking a bottle of this or that would be good with dinner so have been thinking about buying again. I'm probably down to about 60 bottles in my "cellar" but about a third of that is homemade fruit wines from one of my cousins. They are good but not exactly what I got into wine for.
 
links_slayer said:
A few years ago we made a new year's resolution to try one new recipe/week for the entire year. It was so great. This year we decided to do the same. I picked up a copy of "Joy of Cooking" this past summer and am picking all of this year's new meals from it.....
Click to expand...

If you exhaust "Joy..." or want some more up-to-date suggestions, go to the New York Times Web site and subscribe to Sam Sifton's free newsletter. He sends out a page of suggestions and recipes from a number of food authors, including Mark Bittman, every day or two by email. I find something new to try in almost every mailing...
 
Last edited:
links_slayer said:
A few years ago we made a new year's resolution to try one new recipe/week for the entire year. It was so great. This year we decided to do the same. I picked up a copy of "Joy of Cooking" this past summer and am picking all of this year's new meals from it. So far the coq au vin and shrimp pad thai are our favorites. Beef stroganoff is on the menu for Tuesday night. :)
Click to expand...

I'm making Beef Stroganoff (crock-pot style) for girl's night poker this Saturday.

Also, I cannot imagine not having a new recipe each week. Mostly because PZ does the cooking (yes, I'm super lucky), but he doesn't follow recipes and doesn't write down what he does. Therefore, just about every meal is new.
 

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