The Kitchen.

[Mutoh]

Loved the old thread, glad somebody revived the idea. As for ranges, I'm all about gas. It's more consistent, it's quicker and it's easier to get things going. Especially with flambé or when you're using a live flame during cooking.

 

Anywho, have some food porn. Here's some capellini with a salsa di pomodoro made with san marzano:

 

 

 

And here's a chimichurri steak for all you meat eaters:

 

[Trik'Stari]

 

5 hours ago, Mutoh said:

Loved the old thread, glad somebody revived the idea. As for ranges, I'm all about gas. It's more consistent, it's quicker and it's easier to get things going. Especially with flambé or when you're using a live flame during cooking.

 

Anywho, have some food porn. Here's some capellini with a salsa di pomodoro made with san marzano:

 

-snip

 

And here's a chimichurri steak for all you meat eaters:

 

Getting rare these days to see people eating steak the way it was meant to be cooked.

 

I have two coworkers who order their steaks well done. It abhors me.

[Trik'Stari]

No one else love cooking?

 

 

 

I plan on trying this recipe in the future. I'm thinking of stuffing it with roasted red peppers, garlic sauteed chicken that's been shredded, ricotta cheese, and roasted garlic.

 

Any thoughts on stuffing? I was also thinking of a zucchini and cheese stuffing. But can't decide what else. Predominantly I was thinking shredded zucchini, roasted garlic, ricotta cheese, parmesian cheese, shredded onions, and some breadcrumbs, and maybe shredded carrots? something kind of light but also satisfying.

[Trik'Stari]

So I developed this recipe well after starting this thread. And I'm gonna say, it's a bit involved. Totally worth it for a pot roast though, I swear. I will say this recipe is a bitch when it comes to managing and not burning your fond.

 

1-2 medium sized sweet or yellow onions, sliced into quarter moons

2 carrots or 2 packages baby carrots. sliced into even sized pieces.

3-4 medium sized russet potatoes

30-40 cloves of garlic, I am not kidding.

2-3lbs. Chuck roast

A sweet red wine. Or hell you could do white wine. Up to you. I did red. Apothic Red, which is my favorite to pair with beef.

coarse ground kosher or sea salt

coarse ground pepper.

Black oval roasting pan, or some other lidded roasting pan.

Stainless steel skillet

Butter.

 

So, this is a bit of a long recipe to type. Bear with me.

 

1. Season your chuck roast ahead of time. Coarse ground salt, pepper, roasted garlic powder (available in the international section of Food Lion) , and onion powder on all sides. At least an hour, preferably overnight on a rack in the refrigerator. At least an hour before cooking let it set out on the counter to come to room temperature. Some will say this does nothing, my experience disagrees, this does everything for getting a good sear.

 

?. So this is the part I haven't nailed down quite yet. I bought a 16oz package of pre-peeled garlic at my local big-box grocery store, and proceeded to confit it low and slow in a saucier pan. About 30-40 cloves of garlic, because my father and I love roasted garlic. Now, by the time I added this garlic to the roast, it was fork tender. The garlic is at such a low temperature you want very few bubbles rising to the surface. A medium low simmer. 

 

When I say fork tender, I mean a fork slipped into any single clove without any resistance, but there was no browning. The cloves were completely submerged in oil. I want to say either grapeseed or plain old olive oil. I did drain off the excess oil when I added it to the roast. The point is, when I say "Add the garlic cloves" I mean all of these cloves.

 

2. In your stainless steel skillet, melt your butter over medium/medium-high heat to saute the onions and carrots. I usually do 1 tablespoon of butter per whole onion. You may need to adjust up or down, but you want a good amount of even browning of all the onion slices. Avoid hot spots in your pan, throughout the dish. You may need to adjust the amount of butter, but basically you want enough to well coat all the onions and carrots. Once you see a decent amount of browning on most of the onions and some of the carrots, remove them from the skillet to a bowl and cover. Not a deep brown, but all the pieces of onion have at least some browning.

 

3. Follow this video up until the point of deglazing the skillet. At that point you are going to remove the potatoes from the skillet, and place them into the black oval roasting pan, creating a platform for the chuck roast to rest upon. After the potatoes go in, go ahead and add the onions and carrots, making sure the potatoes form a firm base for the chuck roast.

 

4. once the potatoes are in the pan with the onions and carrots, you are going to need to proceed quickly. Crank the heat up on the skillet, which at this stage should have a ridiculous amount of fond in the bottom of it. You may need to add a bit of grapeseed oil or olive oil (NOT EXTRA VIRGIN). Definitely not butter, because it will burn. The difficulty here is creating all this fond without burning or scorching any of it. It's not an easy task, but it's definitely doable. You're going to want to sear the chuck roast on all sides, hopefully getting a good sear without burning the fond. If you burn that fond, skip step 5 because it won't end well.

 

5. So if you're performing this step, you are the fond master. The bottom of your skillet should look to be a very deep brown but NOT BLACK. If there is black, you have gone too high on your heat, and all that delicious fond is probably wasted. Do not feel bad, because it's a big ask to get three different fonds in one pan without burning anything.

 

Deglaze the skillet with equal parts wine and beef broth. The pan should be good and hot, and you're gonna want to scrape up every little bit of fond off of the bottom of the skillet. Once done, pour this liquid over the roast into the black oval roasting pan. If you did it right, the liquid should only come halfway up the roast, completely submerging the potatoes and veggies.

 

Pile the garlic cloves ontop of the roast. Seriously you're going to make a mountain of garlic ontop of that thing. The way I did things, I drained the garlic right before doing this, so a fair amount of oil was probably still clinging to the garlic. I assume this aided in the browning of the garlic, as well as imparting flavor to the roast and veggies. You literally want 95% of the roast covered in cloves of garlic.

 

At this point, you want the whole thing to go into a 375F oven, covered, for 30-45 minutes. When I checked on it, the garlic was turning very dark in color. My belief is that it was getting a lot of heat from the cover of the black oval roasting pan I was using, and this turned out perfectly what how my father and I like roasted garlic. Once you pop that lid and the majority of that garlic is looking dark brown to almost black, (emphasis on ALMOST), you want to use a fork or other utensil, and brush it off into the cooking liquid at the bottom of the pan to stop it from getting any darker.

 

Now you basically wait until the entire roast is fork tender. And I mean tears apart like hot butter. I wish I could recall how long this took, but I was drinking and things just sort of worked out perfectly (I got lucky).

 

It was by far, the best roast I have ever made or tasted. I plan on revisiting this in the future and getting things dialed in better. Don't be afraid to let that stainless steel skillet cool down a bit. If fit's empty, take it off the heat so the fond doesn't burn. As for the potatoes, I recommend trying to make the base Fondant Potatoes recipe on its own at least once or twice before attempting this recipe, so you know how long they take and how high you need your heat for your specific pan and stove top.

 

Addendum: The overall goal here, is to get the garlic from being "confit garlic" to being "roasted garlic" on top of the roast, whilst cooking fondant potatoes under the roast. When it's done the garlic should be rather dark in color, and warm butter soft, but also somewhat sticky because browning makes garlic both sticky and amazingly deliciously. My working theory is that if done right, the mountain of garlic on top of the roast will be close enough to the metal lid of a black oval roasting pan, to actually roast, without overdoing the amount of heat transferred to the roast itself. when this happens, I think a lot of the garlic flavor transfers down into the braising liquid and the roast. Because what we're really doing it braising all those veggies, the potatoes, and the roast itself.

[GDRRiley]

nachos my way

Standard

Corn chips

beans typically refried or black

jack, peperjack, Oaxaca or a blend

meats???

 

Possible toppings post cooking

green or red onions

jalapeño

guac or avocados

 

1. turn on the oven to 300-350

2.Start cooking your beans if you aren't using refried use whatever seasoning

3. as beans are cooking get out your cookie sheet or a rectangular casserole dish line with foil or parchment paper

4.Lay out a single layer of chips and top generously with cheese

5.repeat step 4 as many times as wanted

6. top with the cooked beans

7. in the oven for 5-15 mins

8. remove from oven and add any post cooking toppings

9.If you used a cookie sheet you can slide the entire batch onto a plate or other server platter

10.be happy if you did it right 2 dishes the pot and spoon needed no scraping cooked on cheese

 

This isn't the best but I've made it for 12 years and I'm lazy

 

I'll give a few guide for grilled cheeses and such

go heavy on butter on the outside makes it crisp up better

balsamic vinegar goes well with many cheeses 

presses do often give a more crunch and fancier looking sandwich

and finally don't use American mix a few cheeses