Who's making what today?

[PSM]

Originally Posted by Sdiver

Tenderloin Filet wrapped in Bacon, some baked potato wedges, along with a fresh ear of corn, all washed down with a Guinness Blonde American Lager.

Tenderloin:
Brought up to room temp from fridge.
Rubbed small amount of olive oil each side.
Seasoned with S&P.
Place on heated grill ... 4 minutes each side - 2 min flip, 2 min. flip, 2 min. flip, 2 min flip.
Place on med low heated skillet with 1 tablespoon butter, 1/2 teaspoon olive oil, 1/2 clove garlic minced, pinch of sage and rosemary.
Place in preheated oven ... 400° 4 minutes each side.
Baste with butter/oil mix while in oven.
Remove from over, let rest for 10 min.

Potatoes:
Sliced into 1/4 to 1/3 inch wedges.
Placed on greased baking sheet.
Seasoned with S&P, Garlic Sea Salt, and Parsley
Place in oven ... 400° for 40 min.
Season to taste.

Corn:
As how ever you prepare it.

Mark went easy on you. Learn to make grill marks! And, if you are going to grill the meat, grill the corn too.

Get back out there and try again.

Pat

[Team Sergeant]

Originally Posted by PSM

Mark went easy on you. Learn to make grill marks! And, if you are going to grill the meat, grill the corn too.

Get back out there and try again.

Pat

Why????

For taste or presentation ?

[Sdiver]

Originally Posted by mark46th

Looks great! The part that looks the best to me is the corn. I can eat a few ears of sweet corn. You can take the boy out of the Midwest but not the Midwest out of the boy...

Thanks.
Yeah, I'm a corn nut too.
This is one of my favorite times of the year, when the corn is the freshest. Always stop by road side stands, knowing that those ears are the freshest and probably picked that morning.

[PSM]

Originally Posted by Team Sergeant

Why????

For taste or presentation ?

To poke Sdiver with a grill fork.

I do it for presentation, though.

Pat

[Team Sergeant]

Originally Posted by PSM

To poke Sdiver with a grill fork.

I do it for presentation, though.

Pat

Grilling in "corporate restaurants" grill marks are all about "appearance". At home you want to add flavor and the best way of doing that is searing meat to produce the Maillard Reaction.

Remember "color" is flavor.

Next time you make a stew and after searing the meat, add some color to the carrots and onions. Then throw them together and stew as normal.



http://modernistcuisine.com/2013/03/...lard-reaction/

[PSM]

Originally Posted by Team Sergeant

Grilling in "corporate restaurants" grill marks are all about "appearance". At home you want to add flavor and the best way of doing that is searing meat to produce the Maillard Reaction.

Remember "color" is flavor.

Next time you make a stew and after searing the meat, add some color to the carrots and onions. Then throw them together and stew as normal.



http://modernistcuisine.com/2013/03/...lard-reaction/

Good info there, thanks. Since I SV the steak, I'm able to get a good sear and the grill marks are a bit of pyrolysis (I just learned that word ). I think next time I will sear first and cool it in the freezer. After the sous vide, I'll mark it. Maybe I'll get my own branding iron.

Pat

[Team Sergeant]

I stole this photo but this is how my steaks look on the outside. No grill marks as the entire steak is subjected to 1300 degrees for two minutes each side. (Infrared burner) Then set aside on very low heat for about 4-5 minutes. A perfect med rare every time.

When searing a steak you want the hottest heat you can obtain from your grill. And a low heat area to finish the job.

[mark46th]

Skin it, wipe its ass and wave it over the fire...

[twistedsquid]

Originally Posted by mark46th

Skin it, wipe its ass and wave it over the fire...

Haha!. "Knock the horns off it and wipe its' ass." Defiant Bravo.

[twistedsquid]

Oh. Dry sautéed a lamb shoulder...deglazed with mint and rosemary demiglace.

[letinsh]

So, we had our first kid near the beginning of June, a little girl. She's kept me quite occupied, but I'm getting back into the swing of things.

Last night was herb crusted tenderloin.

1/4 c bread crumbs
2 tsp chopped thyme
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp kosher salt
1 Tbs Dijon mustard
1 lb small baby yellow potatoes
1.25lb pork tenderloin
1 shallot
3 Tbs olive oil
1/4 tsp black pepper
1 lb trimmed asperagus

Preheat oven to 400F.
In a small bowl, combine breadcrumbs, thyme, garlic powder, paprika, and 1/4tsp salt.
Brush tenderloin with Dijon, then pat breadcrumb mixture evenly over tenderloin. Place on baking sheet.
Toss potatoes, thinly sliced shallot, 1 Tbs olive oil, pepper, and remaining salt.
Place on separate cooking sheet.
Toss asparagus with olive oil and pinch of salt. Set aside.

Roast tenderloin and potatoes for 25 minutes. After 15 minutes, move potatoes to one side of baking sheet and add asparagus. Let rest 5 minutes and serve.


I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!

I had a blast and learned a lot

[Team Sergeant]

Originally Posted by letinsh

I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!

I had a blast and learned a lot

Is that large or small dice? Or did you slice? (And what temp did you pull that tenderloin? And did we sear it first?) Looks great !!!

[Guy]

Originally Posted by letinsh

I'm also interested in making kitchen knives, so I went to a knife skills workshop at my local healthy grocery store. 2.5 hrs of fun and wine later, I now can properly slice and dice an onion, TS!

I had a blast and learned a lot

Slicing & dicing vegetables' ain't for an amateur...

"Have you ever heard of a food processor?

[letinsh]

Originally Posted by Team Sergeant

Is that large or small dice? Or did you slice? (And what temp did you pull that tenderloin? And did we sear it first?) Looks great !!!

Medium dice Sliced half the onion, diced the other half
Pulled it out at 140F, no sear.

Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts?

[Team Sergeant]

Originally Posted by letinsh

Medium dice Sliced half the onion, diced the other half Pulled it out at 140F, no sear.

Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts?

Pulled it out at 140F, (Nice! I'd pulled it at 130 and allowed for carry over cooking) no sear (Next time try a sear first, I'm trying to get you on the "flavor train" ).

Baby steps, Guy, baby steps. Didn't you learn to do Calculus long hand before being taught the shortcuts? [/QUOTE]