What's On Your Plate???

[kronin323]

Damn! I can't even compete with you, @kronin323. I will have to move to a better place before I can even think about cooking like that.

lol - hey, I'm not trying to compete with anybody, just share some good food...

 

[washi me sensie]

Next thing he is gonna say there is no STEAK.

Get out of there!

ah steak!! theres plenty here frank! plenty! even the wagyu is available!

No pork, no vodka... dude, you gotta move!

LOL!! its ok bro, i could live without alcohol for quiet sometime!

 

[kronin323]

I was thinking, in my duck post I left out an important safety tip, if anybody tries it but isn't familiar with the rules to avoid cross-contamination...

I sliced the avocado with a different knife / on a different cutting board than the one I used to butcher the duck. If you have to re-use the same board and knife, make sure to wash both with warm soapy water, rinse, then dry before slicing the avocado...

In general, don't allow vegetables or cooked food to come in contact with raw meat / food contact surfaces that have been touched by raw meat.

Same rule for thawing and storage - place vegetables and cooked food above raw meat, not below it (drip, drip)...

 

[702baby]

Jollibee

 

[Lexkempo]

Vodka sauce?

Romanov?

 

[kronin323]

Ham steak and peas in a port cream sauce with mashed potatoes (sorry washi). This is a Julia Child recipe, pretty simple. I've hated peas my entire life but they're actually pretty good in the port cream sauce.

OK, with the repairs / renovations getting done on the house (they started busting up the downstairs tile today) and some travel next week, I'm done cooking for the month.

 

[OakleyFrankFMJ]

Ham steak and peas in a port cream sauce with mashed potatoes (sorry washi). This is a Julia Child recipe, pretty simple. I've hated peas my entire life but they're actually pretty good in the port cream sauce.
View attachment 79007

OK, with the repairs / renovations getting done on the house (they started busting up the downstairs tile today) and some travel next week, I'm done cooking for the month.

Busting up tile SUCKS.

 

[washi me sensie]

Ham steak and peas in a port cream sauce with mashed potatoes (sorry washi). This is a Julia Child recipe, pretty simple. I've hated peas my entire life but they're actually pretty good in the port cream sauce.
View attachment 79007

OK, with the repairs / renovations getting done on the house (they started busting up the downstairs tile today) and some travel next week, I'm done cooking for the month.

i could do steak (not pork anyway)lol! pm me please for the peas port cream sauce recipe plus mashed potatoes recipe!

 

[kronin323]

Busting up tile SUCKS.

Tell me about it - I've got a rotary hammer with this chisel bit that can be used to pop up tile pretty easy, thought they'd be using something like that. But no - three hispanics with these big-@ss mini-sledges smashing away; I can only imagine the endurance you have to build to swing one of those like that for hours non-stop...

With The Wife being Asian we don't wear shoes in the house so this morning I found myself gingerly walking over piles of tile shards in socks, couldn't find where they put my shoes. "Zapatos! Donde estan mis zapatos!?!?" (where are my shoes?)

And I had to unload the replacement tile last night; two pallets = two trips, each pallet lowering my truck bed so much I was afraid the wheel wells would hit the tires. 16" x 24" tiles, each box had to weigh at least 50 lbs, probably more (I need to weigh one). So, 51 boxes x 50 lbs = I had to move at least 2550 lbs of tile last night, along with some other stuff... I'm hurting now but I expect it'll be worse tomorrow...

 

[kronin323]

i could do steak (not pork anyway)lol! pm me please for the peas port cream sauce recipe plus mashed potatoes recipe!

Instead of PM I'll post it publicly so anybody else interested can try it if they want. Sorry, didn't take any pics of the process.

- Get a ham steak, at least 1/2" thick.
- Heat up a TB olive oil and a TB of butter in a large saute pan (this is standard JC; the olive oil helps stabilize the butter and keep it from burning)
- Saute the ham steak one minute on each side.
- Around the edges of the steak, sprinkle 1 TB of fine diced shallots (not scallions or green onions; proper shallots look kinda like mini-onions).
- Let the shallots sweat for 30 seconds then pour in some port, about 1/4 cup or so, enough to fill the pan about 1/8" (the ham steak is still in there).
- Cover, reduce heat, and simmer 4 - 5 minutes.
- Remove ham steak and turn heat to high, add 1/4 cup heavy cream (don't use milk or half & half or it will break), reduce (boil away) slightly.
- Spoon some sauce over the ham steak.
- Add a drained can of peas to the remaining sauce, mix and heat through; serve.

I wouldn't try those exact steps with a beef steak but you can do it as-is without the meat or with some other protein. Really, with anything you saute you can make a yummy pan sauce with this basic technique:

- After removing your sauteed protein, drain any excess oil to leave about a TB in the pan (wipe the bottom of the pan afterwards to catch any drips).
- Add a TB of fine diced shallots; they're a staple. You can include garlic, too. Don't cook them more than 30 seconds or so.
- Add some kind of liquid, about 1/2 cup or so. You can use any type of broth or stock (chicken, beef, duck, fish, vegetable, etc), clam juice, white or red wine, or some combo. For white meat 1/2 chicken broth 1/2 white wine is pretty standard.
- Reduce the liquid (boil it away to concentrate the flavor), stirring a bit. While this is happening, the little browned bits stuck to the bottom of the pan from sauteing the protein (called fond) is dissolved into the liquid for extra flavor. This is called deglazing the pan. Pay attention and don't let it all boil away.
- After reduced, for a cream sauce add 1/4 cup of heavy cream and reduce a little more. For a non-cream pan sauce, instead add 1 TB butter, turn off heat, let the butter melt and mix.

Being a working guy I didn't have time to make the mashed potatoes from scratch; those were store bought (NOT instant, though). I do have a killer recipe for standard mashed potatoes that'll blow away anything else; I'll post it separately.