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Want to cook something incredible this weekend
Posted on 10/28/14 at 11:12 am
Posted on 10/28/14 at 11:12 am
I want to cook something incredible this weekend. Something a little out of the ordinary from my wheel house of recipes. Can't think of anything yet.
I do want the following
a) a great sauce that takes a while to cook down
b) a great cooked leafy side, maybe enhanced with meat (bacon, pancetta, fat, etc...)
c) something that pairs well with a good wine or beer
Just looking for ideas and i'm sure i'll get plenty on here.
I'm just thinking of some meals i've had in the past, whether in restaurants are at a family members/friend's house. Such as garfish boulettes and gravy (cousin makes this, incredible). The southern greens and smoked salmon from Dick and Jenny's. Maybe do another oxtail stew.
I do want the following
a) a great sauce that takes a while to cook down
b) a great cooked leafy side, maybe enhanced with meat (bacon, pancetta, fat, etc...)
c) something that pairs well with a good wine or beer
Just looking for ideas and i'm sure i'll get plenty on here.
I'm just thinking of some meals i've had in the past, whether in restaurants are at a family members/friend's house. Such as garfish boulettes and gravy (cousin makes this, incredible). The southern greens and smoked salmon from Dick and Jenny's. Maybe do another oxtail stew.
10
Posted on 10/28/14 at 11:15 am to BugAC
Braised short ribs over cheese grits with roasted brussel sprouts. Pairs well with Old Charter.
Posted on 10/28/14 at 11:16 am to BugAC
Braised short ribs with grits. Greens on the side. Drink the wine you braise with. Maybe add goat cheese to the grits.
Posted on 10/28/14 at 11:26 am to BugAC
Shrimp Sauce Piquante...or a Kicked Up Creole.
Shrimp Sauce Piquante...modified from a Prudhomme recipe
Ingredients
4 lbs large, headless shrimp
4 T EVOO
3 onions, chopped
1 bell pepper, chopped
4 or 5 stalks of celery, chopped
1 T minced garlic
2 minced Jalapeño peppers
2 bay leaves
1/2 T each oregano and basil
Salt, red and black pepper to taste
4 tomatoes, large diced
2 28 oz Cento brand crushed tomatoes
2 large Cento brand tomato paste
Shrimp stock, probably 4 cups, or more
A few green onions, minced
1/2 cup minced fresh Italian parsley
Zest and juice from 1/2 of a large lemon
Method
Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper. Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes. Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust the seasonings and stir in the parsley.
(I usually add a medium dark roux, abou 2/3's cup, to this)
Shrimp Sauce Piquante...modified from a Prudhomme recipe
Ingredients
4 lbs large, headless shrimp
4 T EVOO
3 onions, chopped
1 bell pepper, chopped
4 or 5 stalks of celery, chopped
1 T minced garlic
2 minced Jalapeño peppers
2 bay leaves
1/2 T each oregano and basil
Salt, red and black pepper to taste
4 tomatoes, large diced
2 28 oz Cento brand crushed tomatoes
2 large Cento brand tomato paste
Shrimp stock, probably 4 cups, or more
A few green onions, minced
1/2 cup minced fresh Italian parsley
Zest and juice from 1/2 of a large lemon
Method
Heat the oil and sauté 1/2 the onions for 10 minutes. Add the rest of the onions and the celery and bell pepper. Sauté until soft. Add the garlic, oregano and basil, plus the tomato paste and fresh tomatoes. Sauté 5 minutes. Add the stock and the crushed tomatoes and bay leaves. Simmer up to an hour. Add the lemon juice and zest., as well as the green onions. Crank it to a slow boil, add the shrimp, and cut the fire. It's ready after 5 minutes. Adjust the seasonings and stir in the parsley.
(I usually add a medium dark roux, abou 2/3's cup, to this)
Posted on 10/28/14 at 11:27 am to BugAC
Price of short ribs has skyrocketed making it almost as affordable (pound for pound) as filet mignon.
How about a deep rich, ragu bolognese? Pancetta, ground veal, pork, beef or some combination thereof. Onions, celery, and carrots. Tomato paste, white wine, and milk. Cook it lowly and slowly for a good two hours. While cooking make fresh pasta.
That would be my jam
How about a deep rich, ragu bolognese? Pancetta, ground veal, pork, beef or some combination thereof. Onions, celery, and carrots. Tomato paste, white wine, and milk. Cook it lowly and slowly for a good two hours. While cooking make fresh pasta.
That would be my jam
Posted on 10/28/14 at 11:31 am to BugAC
Here's a thread on short ribs with pics I made last year. Great recipe. Skip Otis's hate and attempts at trolling my thread.
LINK /
Below is a recipe Delmonico sent me for brussel sprouts we had there which were delicious.
DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO
1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese
Preheat oven to 425° F.
Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.
In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.
In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.
Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.
Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.
Yield: 4 servings
LINK /
Below is a recipe Delmonico sent me for brussel sprouts we had there which were delicious.
DELMONICO’S BRUSSEL’S SPROUTS WITH ALMONDS AND MANCHEGO
1 pound Brussels sprouts, stem end trimmed, halved length-wise
3 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon ground black pepper
4 strips, about 5 ounces, thick cut bacon, chopped
4 teaspoons minced shallots
2 teaspoons minced garlic
1/3 cup chicken stock
1 tablespoon sherry vinegar
1 cup cherry tomatoes, halved, lengthwise
2 tablespoons unsalted butter
¼ cup slivered almonds, toasted
¼ cup or more shaved Manchego cheese
Preheat oven to 425° F.
Place a rimmed baking sheet in the oven and heat for 10 minutes, until hot.
In a medium mixing bowl toss the Brussels sprouts with the olive oil, salt and pepper. Remove the baking sheet from the oven, add the Brussels sprouts, spreading them in an even layer, then roast in the oven for 15 minutes, until slightly browned and tender.
In a medium sauté pan, over medium high heat, render the bacon for 5 minutes. Add the shallots and garlic and cook for 1 to 2 minutes, until just fragrant.
Add the Brussels sprouts to the sauté pan along with the chicken stock and sherry vinegar and cook for 1 to 2 minutes. Add the tomatoes and the butter and cook for 2 to 3 minutes longer, stirring to combine all ingredients.
Transfer the Brussels sprouts to a serving platter or individual dishes and garnish with the toasted almonds and the shaved Manchego cheese.
Yield: 4 servings
Posted on 10/28/14 at 11:34 am to BugAC
I was gonna say a sauce picquant or maybe grillades.
Posted on 10/28/14 at 11:43 am to BugAC
Lamb chops.
Posted on 10/28/14 at 2:19 pm to BugAC
This weekend I am cooking down a pork tenderloin with a light gravy. Will pair with pasta, or garlic mashed potatoes. I've been on a spinach kick lately, cooked down with onions, garlic, and a little bacon.
Posted on 10/28/14 at 4:52 pm to BugAC
quote:
Such as garfish boulettes and gravy (cousin makes this, incredible).
Does your cousin live off Swamp Road? Because I have a friend there that makes this and it is amazing.
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