What's On Your Plate???

[washi me sensie]

Korean BBQ beef ribs.

Get some thin sliced cross-cut beef ribs:
View attachment 96916

Get some Korean BBQ sauce. Lee Kum Kee is a good brand. Marinade the ribs. You can do it shortly before cooking but, for best results, marinade overnight:
View attachment 96917

10 mins (5 per side) on the grill over direct heat:
View attachment 96918

Cut into pieces (one bone per piece) and serve with steamed rice. Delicious.
View attachment 96919

loving your recipes bro! hating the fact that i can't get some "important" ingredients! lol! holy month here is about to end so US base may start selling some "important" ingredients!

 

[kronin323]

loving your recipes bro! hating the fact that i can't get some "important" ingredients! lol! holy month here is about to end so US base may start selling some "important" ingredients!

Actually I've got one I haven't posted yet with you in mind, since you want to try that ham steak recipe but need to use beef instead, it's a beef recipe with a port cream sauce. I actually already prepped / uploaded some images to post with it on my home system but haven't had the chance to write it all out and post...

Along those lines, thanks for the feedback posts from you and Luis and anybody else - it takes a lot more effort to take pics of the process and describe it all, in comparison to posting a single pic / one-liner of just the finished product. It's nice to hear that the extra effort is being appreciated by / has value to somebody.

 

[washi me sensie]

Actually I've got one I haven't posted yet with you in mind, since you want to try that ham steak recipe but need to use beef instead, it's a beef recipe with a port cream sauce. I actually already prepped / uploaded some images to post with it on my home system but haven't had the chance to write it all out and post...

Along those lines, thanks for the feedback posts from you and Luis and anybody else - it takes a lot more effort to take pics of the process and describe it all, in comparison to posting a single pic / one-liner of just the finished product. It's nice to hear that the extra effort is being appreciated by / has value to somebody.

awesome bro! if you know some "ramen" recipes kindly post them too! thanks! and some awesome burger/fries/party food recipes for poker night would be great too!

 

[QLR1]

Had some Mandarin Express. Pepper steak and Mongolian chicken.



And for dessert, some ice cream:

 

[kronin323]

(Ok washi this is with you in mind...)

This is a French recipe, sauté of beef with mushrooms.

First you sauté your mushrooms. Don't use canned or jarred; use fresh mushrooms - prewashed and presliced saves labor. I used baby portabella but traditional white mushrooms work fine.

Heat 1 TB butter and 2 TB olive oil over medium-high heat. Add the mushrooms and toss to coat:

What'll happen is they'll absorb the oil. Keep tossing them to cook evenly. When they start sweating the oil back out, they're about done (5 - 8 mins or so). Season with salt and pepper at that point. Just before finishing, throw in a TB of diced shallots - the shallots cook fast, so mix and remove the whole batch after about 30 secs cooking - so aromatic, delicious:

Side note - this is the classic recipe for sautéed mushrooms. You can repeat the above steps to add sautéed mushrooms as-is to any dish; goes great with grilled steak...

Wipe out your pan with a folded paper towel or two to remove any leftover debris. Heat some more olive oil and add your beef.

The original recipe is to use cubed beef tenderloin, in 2" squares. Beef tenderloin is the absolute best cut of beef - the most tender but still fairly lean. When cut into steaks, it's called filet mignon. Premium priced...

Here I used the opposite extreme, some cheap extra-lean (and tough) "stew meat". Being pre-cut the size was not uniform. Whether you use tenderloin or a cheaper cut, cubing it yourself will allow better uniformity in cube size, which means more consistent cooking results.

Brown your beef cubes - if you like medium-rare be careful not to overcook - about 5 mins total-all-sides per batch:

The trick here is to not overcrowd your pan by trying to cook too much at once - what'll happen is the juices released from the beef will steam the meat instead of browning it and you get overcooked, rubbery chunks with no caramelization - it's better to do the beef in several batches than try to cram it all in at once. I did two batches here. You can add some salt and pepper near the end if you want but it's not really necessary:

After you're done browning the beef, remove it from the pan. DO NOT wipe out the pan again; add another TB of shallots and sweat for 30 secs:

Pour in some port (or sherry) wine. This is a technique known as "deglazing" the pan - as it boils down any brown bits from sautéing the meat are dissolved, adding flavor. If using something alcoholic like here, the alcohol will evaporate and just leave flavor (kid friendly):

Side note - you can use this deglazing technique to make a pan sauce for any type of protein with any type of liquid - chicken / beef / fish broth, clam juice, wine, water, etc...

Reduce (boil) to thicken. When reduced, finish with 1/4 cup heavy cream (not half & half, it'll break) and reduce another minute or so to thicken:

Side note - for a non-creamy pan sauce, instead finish by adding an herb of your choice (parsley works great) and melting a TB of butter in it...

Return the sautéed mushrooms to the pan; mix to coat and heat through:

Turn off heat and return the beef to the pan and mix:

Plate and serve with a salad and some pasta or bread. Enjoy!

 

[lafountain]

Kronin, that looks absolutely delicious and may have to try that sometime.

 

[washi me sensie]

(Ok washi this is with you in mind...)

This is a French recipe, sauté of beef with mushrooms.

First you sauté your mushrooms. Don't use canned or jarred; use fresh mushrooms - prewashed and presliced saves labor. I used baby portabella but traditional white mushrooms work fine.

Heat 1 TB butter and 2 TB olive oil over medium-high heat. Add the mushrooms and toss to coat:
View attachment 96992

What'll happen is they'll absorb the oil. Keep tossing them to cook evenly. When they start sweating the oil back out, they're about done (5 - 8 mins or so). Season with salt and pepper at that point. Just before finishing, throw in a TB of diced shallots - the shallots cook fast, so mix and remove the whole batch after about 30 secs cooking - so aromatic, delicious:
View attachment 96993

Side note - this is the classic recipe for sautéed mushrooms. You can repeat the above steps to add sautéed mushrooms as-is to any dish; goes great with grilled steak...

Wipe out your pan with a folded paper towel or two to remove any leftover debris. Heat some more olive oil and add your beef.

The original recipe is to use cubed beef tenderloin, in 2" squares. Beef tenderloin is the absolute best cut of beef - the most tender but still fairly lean. When cut into steaks, it's called filet mignon. Premium priced...

Here I used the opposite extreme, some cheap extra-lean (and tough) "stew meat". Being pre-cut the size was not uniform. Whether you use tenderloin or a cheaper cut, cubing it yourself will allow better uniformity in cube size, which means more consistent cooking results.

Brown your beef cubes - if you like medium-rare be careful not to overcook - about 5 mins total-all-sides per batch:
View attachment 96994

The trick here is to not overcrowd your pan by trying to cook too much at once - what'll happen is the juices released from the beef will steam the meat instead of browning it and you get overcooked, rubbery chunks with no caramelization - it's better to do the beef in several batches than try to cram it all in at once. I did two batches here. You can add some salt and pepper near the end if you want but it's not really necessary:
View attachment 96995

After you're done browning the beef, remove it from the pan. DO NOT wipe out the pan again; add another TB of shallots and sweat for 30 secs:
View attachment 96996

Pour in some port (or sherry) wine. This is a technique known as "deglazing" the pan - as it boils down any brown bits from sautéing the meat are dissolved, adding flavor. If using something alcoholic like here, the alcohol will evaporate and just leave flavor (kid friendly):
View attachment 96997

Side note - you can use this deglazing technique to make a pan sauce for any type of protein with any type of liquid - chicken / beef / fish broth, clam juice, wine, water, etc...

Reduce (boil) to thicken. When reduced, finish with 1/4 cup heavy cream (not half & half, it'll break) and reduce another minute or so to thicken:
View attachment 96998

Side note - for a non-creamy pan sauce, finish by adding an herb of your choice (parsley works great) and melting a TB of butter in it...

Return the sautéed mushrooms to the pan; mix to coat and heat through:
View attachment 96999

Turn off heat and return the beef to the pan and mix:
View attachment 97000

Plate and serve with a salad and some pasta or bread. Enjoy!
View attachment 97001

AWESOME!!! ill try and post some pics too.. one question, whats an alternative for port wine?

 

[kronin323]

AWESOME!!! ill try and post some pics too.. one question, whats an alternative for port wine?

Port, Sherry, and Madeira are all similar fortified wines and are pretty much interchangeable. But I assume you're looking for something non-alcoholic due to your location...

My best guess would be to try some grape juice. I've never used grape juice in a pan sauce but it should be fine, if maybe a little sweet - just taste and adjust seasoning as needed.

In general, the first challenge when learning to cook is to learn the techniques. Then it's to learn how to time things so they all finish at the same time.

Long-term, though, the biggest challenge is getting consistent results time and time again. You can't just robotically go through the steps; what is a soaring success one time can be a disaster the next. You have to keep tasting and adjusting as necessary throughout the cooking process.

Add seasonings a little at a time - you can always add more but you can never take them back out...

If too bitter, add a little sugar. If too sweet, as some salt.

If too thick, add more liquid. If too thin, reduce it some more.

Etc. etc..

And I'm by no means a master chef. The learning process continues for me. And that's one of the things that makes cooking fun...

 

[Duke Nivram]

stores may offer nonalcholic wine for cooking or you my be able to find cooking wine not as good but might work

 

[washi me sensie]

Port, Sherry, and Madeira are all similar fortified wines and are pretty much interchangeable. But I assume you're looking for something non-alcoholic due to your location...

My best guess would be to try some grape juice. I've never used grape juice in a pan sauce but it should be fine, if maybe a little sweet - just taste and adjust seasoning as needed.

In general, the first challenge when learning to cook is to learn the techniques. Then it's to learn how to time things so they all finish at the same time.

Long-term, though, the biggest challenge is getting consistent results time and time again. You can't just robotically go through the steps; what is a soaring success one time can be a disaster the next. You have to keep tasting and adjusting as necessary throughout the cooking process.

Add seasonings a little at a time - you can always add more but you can never take them back out...

If too bitter, add a little sugar. If too sweet, as some salt.

If too thick, add more liquid. If too thin, reduce it some more.

Etc. etc..

And I'm by no means a master chef. The learning process continues for me. And that's one of the things that makes cooking fun...

Awesome bro!! well our duties include feeding our families! lol! we might not be chefs but we must serve good healthy food that should be delicious! and youre right, cooking is a challenge as you have to test everything according to your own taste and like. Thanks a lot and keep on posting (limit those pork recipes, lol)!

stores may offer nonalcholic wine for cooking or you my be able to find cooking wine not as good but might work

I might have some red wine but im not sure if its good for cooking. Thanks bro, i might look for some non alcoholic wine for cooking...