The Foodie Thread

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Heelsandeers said:
Photos > no photos

Bonus points if it looks great or terrible
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Well damn, I wasn’t made for the engagement economy, no photos.

Extremely hot cast iron pan, 2 lb top sirloin rubbed with olive oil and crusted in S&P, sear 2 minutes a side, 30 seconds left on sear add 2 TBL butter, 2 large sprigs rosemary, 3 crushed cloves of garlic.

Into 500 degree oven 3 minutes a side, baste in pan juice on the turn, done. Rest 10 minutes. Pour off pan juices and meat jus after the rest, mix well and reduce if you like, or not. It was properly medium rare.

Served with pan roasted red potatoes, steamed broccoli in butter. Drank a 2010 Taurasi from Michele Perillo.
 
Geisterfahrer said:
Well damn, I wasn’t made for the engagement economy, no photos.

Extremely hot cast iron pan, 2 lb top sirloin rubbed with olive oil and crusted in S&P, sear 2 minutes a side, 30 seconds left on sear add 2 TBL butter, 2 large sprigs rosemary, 3 crushed cloves of garlic.

Into 500 degree oven 3 minutes a side, baste in pan juice on the turn, done. Rest 10 minutes. Pour off pan juices and meat jus after the rest, mix well and reduce if you like, or not. It was properly medium rare.

Served with pan roasted red potatoes, steamed broccoli in butter. Drank a 2010 Taurasi from Michele Perillo.
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For the win
 
MendotoManteo said:
Sorry, I tune in and out. Here's the recipe from my cookbook. Will make for a great send-off to summer, if you're in to the whole seasonal ingredients thing.

Blueberry Lemon Shortcakes with Cream Cheese Whipped Cream
The interaction of the blueberry and the lemon is a wondrous event, should you not yet know. Whenever this event unfolds within the soft caress of the shortcake, then true love is what you find underneath its golden arches. Introduce cream cheese whipped cream, and it’s a wedding blessed by Heaven.

Shortcake Ingredients:
3 2/3 cup fresh blueberries, divided (only 2/3 cup for the shortcakes; rest for serving as side)
2 cups self-rising flour (more for dusting)
1/3 cup granulated sugar
6 tbsp cold unsalted butter
1/3 cup buttermilk (extra if needed)
1 egg
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp plus of fresh lemon juice
1 ¾ tsp lemon zest, divided

Cream Cheese Whipped Cream Ingredients:
4 oz cream cheese, softened
¾ cup cold heavy whipping cream
2 ½ tbsp granulated sugar
1 tsp vanilla extract

Equipment:
8-well wedge pan
Baking spray
Stand mixer with beating attachment
1 x large mixing bowl
2 x small mixing bowls

Preheat oven to 400 degrees. Spray wedge pan with baking spray and dust with flour.

In your large bowl, whisk flour, sugar, and 1 tsp lemon zest till combined. Cut in cold butter, 2 tbsp at a time, until mixture is crumbly. Carefully stir in ¾ cup of blueberries, forming a well in the center.

In a small mixing bowl, whisk buttermilk, vanilla extract, and egg until combined. Pour buttermilk mixture into the flour mixture, stirring until dough becomes sticky. (It may be necessary to add another tbsp or two of buttermilk.)

Dust a surface and your hands with additional flour. Pat dough on the surface until it forms a 7” wide disc. Cut into 8 wedges, just as you would cut a pizza. Place individual wedges into each well of your pan, pressing them in place as you do so.

Bake for around 18-20 minutes, or until golden brown. Let cool for 10-15 minutes. Gently cut cakes out of wells and place on to a wire rack for 30 minutes.

In another small bowl, add powdered sugar, lemon juice, and remaining lemon zest. Whisk until combined. Use this glaze to drizzle over the cakes.

Serve with remaining blueberries and cream cheese whipped cream.

NOTE: To make whipped cream, beat cream cheese in mixer at medium speed until smooth. Add cream, vanilla, and sugar. Continue to beat at medium speed until mixture thickens. Turn mixer to high speed until peaks begin to form.
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Made this today, and wow. Absolutely fantastic. 10/10.

It wasn't even all that hard to make. Took maybe a 1/2 hour or so, and would be much quicker if I knew the steps by heart.

Man, what a great recipe. Keeper for sure...thank you very much Mendoto.
 
MendotoManteo said:
What in the world do you do with bison and basmati? Sounds interesting! And what is an "egg loaf"? I have a Moroccan tagine chicken meal I do with basmati. Roast almonds with cinnamon and butter. Add raisins and cilantro. But that's just the rice.

Speaking of bison. My stuffed bison meatloaf (trying not to annoy you all with my photos; lol):

Bison meatloaf.jpg
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Definitely nothing nearly as good as what you've got, that's for sure. It's a simple pan-fried ground bison, that I eat alongside basmati. By "egg loaf" I mean it looks like a loaf of bread, but made entirely from eggs (scrambled and put in a loaf pan) with bacon, that is baked like bread. I then top it with cheese, and eat alongside sauteed spinach. Low frills for sure, but I enjoy it.
 
TarSpiel said:
Made this today, and wow. Absolutely fantastic. 10/10.

It wasn't even all that hard to make. Took maybe a 1/2 hour or so, and would be much quicker if I knew the steps by heart.

Man, what a great recipe. Keeper for sure...thank you very much Mendoto.
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I was going to make it soon so glad to hear it's great. Even better that it's not all that hard to make because I am a terrible cook!
 
Rock said:
I was going to make it soon so glad to hear it's great. Even better that it's not all that hard to make because I am a terrible cook!
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Yea, it's phenomenal.

One thing that I didn't really realize is that there are some pretty vast differences in blueberries out there. The ones we got were the best ones we've ever had, from Wal Mart (of all places), called "The Berry that Cares." Amazing blueberries, and far superior to any I'd had before.
 
TarSpiel said:
Yea, it's phenomenal.

One thing that I didn't really realize is that there are some pretty vast differences in blueberries out there. The ones we got were the best ones we've ever had, from Wal Mart (of all places), called "The Berry that Cares." Amazing blueberries, and far superior to any I'd had before.
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That is interesting. We normally avoid produce and fresh items at Walmart as they don't tend to look as good as other grocery stores.
 
UNCatTech said:
That is interesting. We normally avoid produce and fresh items at Walmart as they don't tend to look as good as other grocery stores.
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We do too...I'm not exactly sure why my wife decided to get these ones, but I'm glad she did.
 
TarSpiel said:
Made this today, and wow. Absolutely fantastic. 10/10.

It wasn't even all that hard to make. Took maybe a 1/2 hour or so, and would be much quicker if I knew the steps by heart.

Man, what a great recipe. Keeper for sure...thank you very much Mendoto.
Click to expand...
Glad you made and enjoyed it!
 
Raw okra.
Don’t laugh til you try it.
Sprinkle a little salt on it and eat it raw like you would a spear of raw cucumber.

Or - if you dare - dip it in a bit of good old ranch dressing.

Finally, cut into small rounds. Toss in some cut up cucumbers, purple onion, halved cherry tomatoes. Add S&P and a little balsamic vinaigrette.
Eat like a side salad.
 
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