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Old Pa

High Rollers
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Everything posted by Old Pa

  1. OP's Hungarian Goulash! Here we have two-and-a-half pounds of nicely marbled trimmed angus bottom round cubed into two inch cubes: And here we have the cubed beef in its marinade of red wine, lemon juice, vintage balsamic vinegar, and worchestershire sauce for its warm-and-cold two day marinade: After two days, the meat was brought to room temperature and drained with the marinade reserved. The beef was then seasoned with sea salt and fresh cracked black pepper and seared over high heat as one batch in my deep sautee and reserved. It developed a nice frond with the vinegar. The Le Creuset 2.75 dutch oven was heated stovetop with four tablespoons of EVOO and four cloves of minced garlic sauteed before a large thin sliced white onion was added to soften, seasoned with more S&P. When the onion was softened, 2TBS of double strength tomato paste and a quarter cup of all purpose floor were added. After the flour had cooked, the reeserved beef marinade was added with two cups of beef broth to deglaze the pan. The seared beef cubes were returned with 3TBS fresh Hungarian sweet paprika and 1TSP crushed caraway seeds: After brasing for two hours at 300F, the dutch oven was returned stovetop on medium heat and the beef cubes removed and reserved. A can of organic diced tomatoes (partially drained) was added to the sauce and the sauce was simmered for ten minutes before the beef was returned to the oven for the final hour. Before serving, half a cup of non-fat sour cream was stirred in. Served over whole wheat egg noodles with fresh flatleaf parsley garnish and a glass of cab. Very fragrant and flavorful and the beef was melt-in-your-mouth. Glass of cab on the side.
  2. OP's Garbage Pizza with EVOO/minced garlic/chopped white onion/sliced baby bella mushrooms/sun-dried tomatoes/herbed roasted turkey/crumbled bacon/feta cheese/fresh baby spinach/mozarella/provolone on a herbed whole-wheat cracker crust. Glass of pinot grigio to wash the whole mess down.
  3. Classic Coq au Vin! Got a couple of nice organic five pound roasters and performed my ten-piece long division upon them. Prepped the other ingredients; garlic, onion, shallots, baby bella mushrooms, pearl onions, bacon, wine and chicken broth, thyme and bay leaf and got out my big French oval cast iron oven. Here’s the seasoned chicken waiting for the bacon to slow render to crispies: Once the bacon was rendered and the crispies reserved, we got about browning the chicken pieces in the bacon fat: Then it was reserve the browned chicken, pour off most of the bacon fat and saut
  4. Is it better when you eat it in the dark?
  5. Happy Birthday Nate! Hope them shenanigans include Mrs DYI and that that title is a misnomer for her. Many more in good health!
  6. For the third Friday in Lent, I fixed SWMBO Baked Cod Supper: Filets of cod were salted and peppered before being coasted with a 50/50 mix of French dijon mustard and non-fat mayo seasoned with dried tarragon and minced garlic before being covered with Japanese panko breadcrumbs and baked for 25 minutes at 350F. Served with loaded baked potatoes (from the same 350F oven, wish I had some fresh chives, but the garden is still months away ) and steamed dressed pea pods seasoned with fresh cracked black pepper and seasoning salt. Glass of pinot grigio on the side. Not so bad, as religious observations go.
  7. Got a couple pounds of 5/8ths inch thick round steak , trimmed off all the fate and connective tissue and sliced it cross-grain into two inch long strips. As you will see, I prefer chunkier strips of unpounded steak. Marinated the beef strips warm and cold in sweet marsala wine, worchestershire sauce, lemon juice, and balsamic vinegar. Drained beef and saved marinade. Here's the beef strips seasoned with fresh cracked black pepper and seasalt in 2TBS of smoking hot sunflower oil getting a nice sear on in my big nonstick sautee pan before being reserved: After setting my oven to 275F, I put 4TBS of good EVOO in the Le Creuset 2.75 quart dutch oven and sauteed some sliced mushrooms, then added five cloves of diced garlic, and a medium sliced sweet yellow onion. To this we added 1 TSP each of dry oregano, dill, nutmeg, thyme, rosemary, and sweet Hungarian paprika and 2TBS each of double strength tomato paste, prepared French dijon mustard, and prepared horseradish. After this had cooked a bit, I sprinked 4TBS all purpose white flower over, stirred and cooked out the flour taste. The sauteed floured herbed vegetables were then deglazed with a cup of beef broth and the reserved marinade. Added the seared beef strips and their juices and brought the whole thing back to a simmer. Then covered the whole thing and put it into the 275F oven for two and a half hours, stirring each hour. Add additional fluid if necessary. Removed from oven and stirred in a cup of non-fat sour cream. Here we have it served over homemade buttered noodles with fresh chopped flatleaf Italian parsley: Steamed dressed seasoned French green beans almondine and a glass of cab on the side. Yum!
  8. For SWMBO first Friday in Lent supper, I made a salmon and creamed corn fritata which we had with garlic crusty artisan bread toasts and steamed dressed green beans: The fritata started with sauteeing two cloves of minced garlic in some good EVOO, then half of a chopped white onion and then 1 and 1/3 cans of pink Alaskan salmon untils all were lightly carmelized. (NOTE: the amount of canned salmon, 1 and a third cans, was imposed on me when Lola, A/K/A Lodie the little ADD doggie, snarfed 2/3 of the first can of salmon which I had flaked onto a paper towel and left on the counter to drain while I went downstairs to work in my office- she was spoken to about this ). I brought a pint container of egg substitutes (which we now like better than whole eggs) to room temperature and then added an ounce of half & half, some Bragg's, juice of one lemon, fresh cracked black pepper and seasalt, and a small can of creamed corn. The egg mixture was mixed into the sauteed components and cooked stovetop until it set before being finished in a 400F oven. Garnish was some fresh chopped Italian flatleaf parsley. We agreed that it was the best fritata I had ever made and went well with a glass of pinot grigio. The fork you see in the upper right corner is SWMBO digging in already.
  9. The Pa's Moroccan Chicken with preserved lemons, chickpeas, olives, raisins, and currants over seasoned basmati rice garnished with fresh chopped cilantro. Steamed brocolli and a glass of cab on the side. Note: Since I participate in a cooking forum, they drafted me to participate in cookware testing on the basis of my cooking and Pix. The black Le Creuset 2.75 quart round french oven is the first pot they sent me to test, review and keep.
  10. You are too kind. I'm lucky to have a couple of Penzey's stores in the area, one along a regular errand route. Very pleasant places with helpful cordial staffs. Alongside most the bagged and bottled herbs and spices, they have small stoppered jars so that you can get a whiff of the product. This means so much more than words when deciding between several otherwise comparable products (ie. the chili powders, the curry powders, or the several european herb blends). Good Stuff!
  11. The Pa's New Taters and Sausage Skillet; new red potatoes sauteed in EVOO with Penzey's Northwoods Fire seasoning, chopped green onions, and chopped flatleaf Italian parsley at the end. Chicken and apple sausages sauteed in EVOO. Steamed dressed Brocolli with fresh cracked black pepper and seasalt. Glass of cab.
  12. We're about halfway through what is supposed to be a 36 hour snow event. Snowblew after the plow came through this morning, @4-5 inches and than the plow tailings at the drive mouth. With only one direction off the drive to blow the snow, we're beginning to get into space-management issues. At noon with @ 4 inches more, the dog walking pathes around my backyard were all drifted in and the spaniels were scudding around half-submerged. Lola, the youngster, thinks this is great and wants to cut-the-rug, but my old girl Rosie thinks it aint dignified to get you patootie cold and wet just to take a pee. This winter has definitely got me planning around the weather, and March is usually our big snow month.
  13. The Pa's Sherried Beef Double Onion Cabin Stew garnished with a dollop of sour cream and some chopped fresh flatleaf Italian parsley: With hot crusty French Bread and a glass of cab:
  14. Roast pork with cranberry chutney, chunky baby reds seasoned potatoes, steamed dressed seasoned mixed vegetables, applesauce with cinnamon/cloves, glass of cab.
  15. Spaghetti and meatballs with my red meat (beef/pork/lamb) sauce, garnished with fresh grated aged provolone, asiago, parmesan and romano and fresh chopped Italian parsley. Garlic sourdough crusty bagette, steamed dressed fresh green beans almondine and a glass of cab.
  16. Pork Roast Replay with oven roasted baby red potatoes in EVOO and rosemary per SWMBO request. Another glass of cab. Same candle.
  17. Thanks guys, you are too kind. My mom liked to cook and try new stuff, although I never saw an onion or fresh garlic in her 'fridge. I grew up before fast food and being innundated by the media with bad nutritional choices. Since I've officed out of the house for more than a decade, more and more of the house-husband stuff has been falling to me. And cooking is something I generally like. I'm sure guzziguy would just love to pick it out, too.
  18. Costco had the coupon for $3.00 off a pork roast and that's all it took. Herb crusted pork loin roast with whole cranberry chutney. It's a Sandy Lee recipe from FoodNetwork which I changed a bit by studding the roast with whole garlic cloves. The roast going in: The house smelled wonderfully. And the roast coming back out: And the served plate: Loaded baked potato and a glass of cab. Spaniels approve!
  19. Homemade white turkey chili with great northern beans, garbonzoes, heavy cream and very aromatic spicing. Garnish with sour cream and fresh chopped cilantro. Garlic sourdough bagette and glass of cab on the side. Tasty.
  20. This morning with windchill -26F (NNE @ 9MPH). Colder than a mother-in-law's heart.
  21. No snow this morning. -16F.
  22. You know, you really are more subtle and global than you somtimes seem.
  23. Yer basic 20# stuffed roasted turkey: Platter with sliced breast and bird stuffing: Spaniels scored big! Merry Christmas to all!
  24. Being the best cook she knows (and cooking what she wants to eat) has covered a multitude of sins over the years (23 and counting).
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