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CAT | me make food
We have been looking for new ways to do pork chops and a breaded version seemed cool. The skillet potatoes have shallots, bacon, red pepper, and were awesome. More pics below and some info.
Tomato cream with chicken. So easy and so good.
That is deep fried meat lasagne, resting in a pool of alfredo sauce. Thanks Olive Garden
We are carnivores and pretty much have beef, chicken, or pork in most meals. Usually we will split a single serving though. So when we pick up some chicken breasts from the store I will sucky bag the ones we do not use right away. Chicken is so expensive in those smaller servings. We figured it was time to hit up sams and stock up. We got 14 good sized chicken breasts for $17 and some thick pork chops for a good price as well. Ended up finishing off a roll of the new sucky bags and we have had no problems with them at all.
Nothing like a nice slice of roasted chicken with some mashed taters and gravy. We roast chickens often and every now and then we do not use up all of the chicken. Lately the leavings just gets cut up and end up in the pet food. I have tried to recreate the flavor in a skillet with a boneless and skinless breast, but was not even close. Figured I would get some skin on breasts and try it out. Worked really good.
Serious eats mentioned these Wilton brownie cup pans and we so knew we had to get them. The all edge brownie pans are pricey and we have the cheap one they sell on TV, and it sucks really bad. These pans were cheap and seemed like they would work well. Theresa makes some insanely awesome brownies and we tested the pans out last night. She used a disher to measure and some got 2 scoops and the others got 3. They came out amazing. it is like an all edge brownie. The rim of the cup was almost like a cookie and was firm.
below is the recipe and procedure.
Phone pic was in low light and that part looks black, it was a dark red. Also this is after I had seasoned it and let it rest for 30 minutes. It is squished in the pic, it did not shrink that much. Still that pic looks awesome as hell.
I have started doing this and it is awesome. 1 day is enough, but the one above has 3 days in the air in the fridge. I use skewers jammed into a foam plate so it can age on both sides. Wrap the steak in a layer of paper towel and stick in the fridge. My first time looked like this.
Why would you do such a thing? Well basically you are just working some moisture out to concentrate flavor. Wikipedia can take it from here:
The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry aging of beef is rare in super-markets in the United States today due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.
At home 1-3 days is the range you want to be in. Even though I had the ribeye wrapped in paper towels, 3 days took its toll. The edges were really dry. one bite seemed like there were pieces of jerky in there. The flavor was insane though. This was a select grade steak from Russ’s and it tasted and melted like butter. I cooked it in 4 minutes over my rocket hot side of the grill after coming to room temp and coated with fancy ass salts and cracked pepper.
1 day is enough, two is awesome, and 3 days you tackled the cow in the wild and then laughed at it for 72 hours before eating. The paper towel protects the meat and you are going to sear the outsides anyway, so be not fearful of the nasties. That steak was ageing in the cotton carpeted plastic coffin before you picked it up.
Trying to eat our way through our freezer. Figured some grilled pork chops would be good. We had some bread and always have lots of Nebraska sweet corn. Theresa wanted some potatoes too. Easy meal.
Are you boiling those chops? Click below to find out.
But BorK, you have already made a post about this. Dude, I know but this one has more pics in it and I like splain and stuff.
Bruschetta sure tastes great with stuff off the grill. Theresa has been making it for years and has it down. Our tomato plants are huge this year so we will be enjoying it often. She uses tomatoes, Garlic, olive oil, balsamic vinegar, basil, salt, and some parm cheese. We use Le Quartier bread since it is a bit warm to be baking. Theresa infuses olive oil with garlic and basil and lightly brushes the bread with some shredded parmesan.
In the pic above on the right is some risotto. Theresa has that down really good too.
Our little patch of 4 plants absolutely exploded. They are so crammed together and we got weeks worth of berries. To the point were we were throwing them out and gave up on picking them. We could of made preserves or something like that, but I figured if I blended them up and froze them into cubes I could enjoy home grown strawberries for months to come. They work and taste great. No need to add sugar at all. We are going to cut them back big time for next year. Might set up another patch too. They are so good right off the vine.
