Tastebud Chicago: How to Cook a Steak
Linked to this page the other day but have to do so again after trying this out with a should have been tough shoulder steak. Did nothing different other than to add a bit of Adolphs meat tenderizer before the salt, pepper and olive oil. After adding the meat tenderizer (msg free) to both sides of the meat, I let it sit for about 5 minutes then added the salt, pepper and rubbed olive oil into it all on both sides of the meat. Used a regular meat themometer, instead of the fancy digital remote they recomend, and at 150 F took the meat out of the oven.
Added a bit (quarter cup I guess) of water to the sauce after cooking it all for a few minutes. This helped to break the hard crust up and softened the dried onion bits and chives I used instead of fresh scallions.
Was wonderful! Tender, moist, and as flavorful as the last t-bone I had at a restaurent and paid much more for. This one was $4.18 + tax and it fed the both of us to over full. Good stuff! A five star recipe!
Article – How To Make Beef Machaca
Sounds good. Will have to try this sometime soon when I have the mud oven fired up. Should be able to do the simering in there and the searing with the coals left after firing.
Tastebud Chicago: How to Cook a Steak
Mummmmmmm Steak! Gonna have to try this in the mud oven… 😉
Recipies – ACTIVATING YOUR DRIED SOURDOUGH CULTURES
Bits and pieces. So much to learn about a (seemingly) simple process…
My starter does have the brown water on it so must be close anyway. Wondering if I should use milk the next time. Some say to and some say not to…
Jeff Varasano’s NY Pizza Recipe
This dude has a serious pizza jones! And I salute him for it. Am going to try again soon in my mud/brick oven. Last time I didn’t get the floor hot enough and they kept sticking. The pieces that made it out were good but just not what I was looking for. May try a bit of coal next time to increase the heat. Though I was cooking loaves of bread in about 5 minutes last night after doing a stir and sweat number on the coals that were left after the fire was mostly out. Kept moving them around for a half hour or so which got the floor just about right for the bread so maybe that is what I need to do for the pizzas too.
Cookbook:Recipes – Wikibooks, collection of open-content textbooks
Quite a nice cookbook. Lot of stuff I have never seen before and some that I have but done differently. A new bookmark for me.
Fork & Bottle – The Artisan Food, Wine & Cheese Gastronomic Portal for Culinary Adventurers
This looks like some seriously good eats! Gonna have to spend some serious time looking and reading.
Tex Mex Mac and Cheese Recipe – Skillet Ground Beef Recipe
A delicious skillet macaroni and cheese with ground beef and tomato paste. A great one pot meal the whole family will love.
INGREDIENTS:
1 pound ground beef
1 teaspoon salt
1/8 teaspoon ground black pepper
1 green bell pepper, chopped
1 medium onion, chopped
1 package macaroni and cheese dinner, prepared with milk and margarine as package directs
1 can (14.5 to 16 ounces) tomatoes, diced, with liquid
1 can (12 ounces) whole kernel corn, drained
1 can (6 ounces) tomato paste
PREPARATION:
Brown ground beef with salt and pepper in a large skillet. Add onion and green pepper; continue cooking until onion is tender. Add corn and tomatoes and tomato paste; heat through. Stir in prepared macaroni and cheese dinner; simmer for 8 to 10 minutes.
Serves 6.
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Not bad. I used about half the meat and no tomato paste. Added a half cup of Rose wine to the meat and veg mix while cooking along with some garlic, chili power, cumin, basil, tarragon, and oregano. Cooked two packages of mac and cheese, mixed the cheese sauce with 2% milk and real butter and after draining the noodles mixed them together and then added them to the meat and veg mix till they filled the deep skillet almost to the top. Put the remains (almost a entire box) aside to use in something later or to eat as mac and cheese. Also added some real cheese to the skillet just before the final 10 minute simmer.
After eating it for a second meal with some lima beans added I still like it! Will do it again for sure. Still got 4 or more servings left so is economical as well as good.
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