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how many of you guys cook??? - Page 168

post #2506 of 3702
Originally Posted by jc9394 View Post

You have to try truffle salt with burger, they are perfect match. biggrin.gif


What I really want to try is the beef/pork/lamb meatloaf mix as a burger.  Ever try that?

post #2507 of 3702
Originally Posted by Errymoose View Post
Yeah, sour cream makes for great guacamole... one other thing I quite like doing if anyone else wants to try it is adding a dash of worcestershire sauce.

I put a dash of worcestershire sauce and a dash of soy sauce--equal amounts. Yummy!

post #2508 of 3702
I tried lamb and beef, it is ok. I prefer by themself. I will try the beef/pork/lamb next time when I have a chance, it is hard to find grounded lamb. What are the ratio?
post #2509 of 3702

They come in an equal amount packaging.  Equal thirds.  Never tried it, just had an idea the other day...

post #2510 of 3702
Try this Cuban-Style Picadillo, for ground beef and pork.
I've made it often, love the flavors.

Warning: Spoiler! (Click to show)
This dish prepared with raisins, can also be replaced with 2 tablespoons of brown sugar added with the broth in step 2.
Picadillo is traditionally served with rice and black beans.
It can also be topped with chopped parsley, toasted almonds, and/or chopped hard-cooked egg.
Browning the meat only causes it to become tough, so forgo the browning and soak the meat in a mix of baking soda and water.
The alkali baking soda ensures that the ground meat remains tender during cooking.


1 pound 85 percent lean ground beef
1 pound ground pork
2 tablespoons water
1/2 teaspoon baking soda
Salt and pepper
1 green bell pepper, stemmed, seeded, and cut into 2-inch pieces
1 onion, halved and cut into 2-inch pieces
2 tablespoons vegetable oil
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 garlic cloves, minced
1 (14.5-ounce) can whole tomatoes, drained and chopped coarse
3/4 cup dry white wine
1/2 cup beef broth
1/2 cup raisins
3 bay leaves
1/2 cup pimento-stuffed green olives, chopped coarse
2 tablespoons capers, rinsed
1 tablespoon red wine vinegar, plus extra for seasoning


1. Toss beef and pork with water, baking soda, ½ teaspoon salt, and ¼ teaspoon pepper in bowl until thoroughly combined.
Set aside for 20 minutes. Meanwhile, pulse bell pepper and onion in food processor until chopped into ¼-inch pieces, about 12 pulses.

2. Heat oil in large Dutch oven over medium-high heat until shimmering.
Add chopped vegetables, oregano, cumin, cinnamon, and ¼ teaspoon salt; cook, stirring frequently, until vegetables are softened and beginning to brown, 6 to 8 minutes.
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Add tomatoes and wine and cook, scraping up any browned bits, until pot is almost dry, 3 to 5 minutes.
Stir in broth, raisins, and bay leaves and bring to simmer.

3. Reduce heat to medium-low, add meat mixture in 2-inch chunks to pot, and bring to gentle simmer.
Cover and cook, stirring occasionally with 2 forks to break meat chunks into ¼- to ½-inch pieces, until meat is cooked through, about 10 minutes.

4. Discard bay leaves. Stir in olives and capers.
Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened and coats meat, about 5 minutes.
Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Serve.

Edited by 5aces - 7/30/13 at 6:12pm
post #2511 of 3702
Originally Posted by eke2k6 View Post

Would it sound conceited if I said that I make the best steaks I've had? There are sometimes when I cut into a thick NY strip I just took off the pan, and groan and say "damn!"


Having that for less that $20 a meal makes spending $500 on a steak meal sound a little ridiculous to me.


I've almost totally stopped eating up to $50 restaurant steaks in favor of either regular $2 (like 3/4in Ribeye) to $5 (1.5in Porterhouse or Ribeye, Tenderloin) steaks I get fresh from the grocery or huge, $40 aged bone-in Ribeyes that I pan-roast/broil/grill at home (or a friend's home, I always bring the meat, they handle the drinks); only exceptions are when I'm out with friends and we can't grill at somebody's house. However if I had a regular disposable income every month amounting to about $500 I wouldn't be averse to having $500 steak once in a while.


Oh, there is one restaurant that serves a mean $10 tenderloin (standards of living corrected, I'd say that might be $20 if they're operating in the US) that I still go to, but it's not even a steakhouse. It's a local Spanish restaurant called Las Paellas, and they serve the tenderloin with this really fantastic sauce - kind of like the tomato salsa-based sauces I'd normally do for flank steak. However, when I get the recipe that comes near that damn sauce, I just might stop ordering that...except that's also the only place that got me to eat medium-rare steak with rice (seafood paella actually) and there's a gellato cafe right next to it.

post #2512 of 3702

Fried rice???
post #2513 of 3702
Potato gnocci with shallots, wood smoked sausage and shredded parmesan.

post #2514 of 3702

Gettin' ready for a grill party tomorrow night - bone-in ribeye in dry rub, sirloin and flat iron in an Asian flavor marinade.*


*Not exactly the same as in the link, but I used that as a base recipe. Replaced the olive oil with sesame oil, spiked the balsamic with some pineapple vinegar, then added juice from a Mandarin orange. I then seasoned with some some Chinese 5-spice, some chili flakes, a bit of curry, and garlic. Tasted it before mixing it with the raw meat, and it's not too acidic, but there's a zing to the sourness and BBQ-levels of sweetness, which means a good amount of sugar to crust in lieu of a ton of black pepper.

post #2515 of 3702
How did they turn out? Fantastic I bet. Chargrilled, yes?
post #2516 of 3702
Originally Posted by Clayton SF View Post

How did they turn out? Fantastic I bet. Chargrilled, yes?


Yep k701smile.gif And I tried something different this time - I grilled it rare, then rested it in a pan with hot melted butter seasoned with herbs. After about five minutes I put 'em back on the grill to burn the butter on the steak to complete the crust, and also bring it up to medium rare. Rested it for 5mins more just waiting for the hotdogs my friend grilled, but I kind of underesimated how cold the weather was last night. Steak was a bit too cold halfway through our meal.


Just got lucky that the local deli had some nice US Angus steaks available - they usually get bought quick or they end up in wet aging bags if not sold within the day. For me though I'm fine with chilled Angus, or even local beef as long as it's fresh - if I want extreme tenderness I'd go to a Japanese steakhouse and have Wagyu (our Italian restaurants here use Angus or Wagyu, not te insanely expensive Ciannina, for their Porterhouse cooked in pizza ovens). As for flavor, there's that taste of fresh beef fat that I always like. It's hard to get from aged beef because you'll have to trim the fat on the outside, which aesthetically most restaurants and butchers avoid even with non-aged steaks. My friend however who was just getting into cow because of us got that good part off the ribeye when I sliced off the fat on the outside and handed it to him. He was oooh-ing while he basically melted that fat in his mouth, just pushing it around in there using his tongue before tearing apart the somewhat crispy connective tissue. Yeah, I shared my favorite part so he can understand why his other friends are obsessed with grilling cow meat, when, back in college, we were grilling exclusively pork belly tongue_smile.gif (We weren't starving back in college, but back then $1.50 for a pound of belly made a lot more sense than $50 for Kobe or Black Angus...until I started experimenting with not so special beef that I can get for about $5 a pound). And I had to ditch Metric over the weekend because my weirdo friend who lived a few years in CA, despite growing up in Toronto and having returned to Manila a couple of years ago, is still trying to get the hang of Metric again.




And the best part - all this was around $25. Not bad, everyone thought, but then I remembered I can get six strip steaks at Costco or Sam's for the same money. The friend who we threw this party for was unfazed though - he works in Japan, so every chance he gets, he goes to this ranch in Kobe just to eat steak.




And of course, our hastily thrown together side dish (because we realized an hour before the party that all we had were meats). I just tossed them onto the baking sheet for my friend's ovenette, seasoned them with some steak rub then tossed 'em around in melted butter, baked on medium for 20 mins then grated cheese Quikmelt (really milky, local rip-off of Mozzarella by the dairy companies) on top. One of my friends already stole a few Taters off of it while I was swapping batteries on my Nissin speedlight angry_face.gif


Edited by ProtegeManiac - 8/4/13 at 8:55am
post #2517 of 3702

Pasteitje met Ragout

Shrimp marinated in mirin, dill, and curry powder. Baked at 200C/400F for 10 minutes and plopped into ragout on top of a puff pastry shell with a few slivers of pork belly.

No vegetables! I forgot too.



post #2518 of 3702

Oooooh that plate looks fantastic! Now I have a big idea for our next grill party! I'm just gonna egg my friends who have more money splurge on some tiger prawns, which I'll prepare like that, but I'll serve it with crispy beef ribs. Thanks! biggrin.gif

post #2519 of 3702

I had to make a grilled cheeseburger deluxe for dinner tonight with my stripped-down version of McDonald's not-so-secret sauce.


The sauce for 2 burgers:


1 tablespoons mayonnaise

1 tablespoons ketchup

1 teaspoon sweet pickle relish

1 teaspoon ground pepper

1 teaspoon finely minced white onions


Mix them all together and let it sit for 1 hour to let the flavors blend.


Assemble the burger anyway you like.



post #2520 of 3702
Originally Posted by Clayton SF View Post

I had to make a grilled cheeseburger deluxe for dinner 


Glad I'm not the only one who occasionally feels that I HAVE to make a burger sometimes.


Looks good , C!

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