In the quest to crank out as many recipes as possible, I forced one upon the Spud for lunch today. I made him the Chicken Club Sandwich, pg 188 for his lunchbox today. He is the perfect person to experiment this on since he is the only member of this household that would eat the lemon- mayo spread on this. We are not Mayo eaters, so I am going to have trouble with these recipes that call for Mayo or Aioli. I think it was a hit, but he complained that the bacon was too fatty... Is there anything such as un-fatty bacon?
For dinner I ran really late today. I marinated the pork this morning for the Char Siu, pg 478 but I got home so late we had to rush this along and buy our sides. Char Siu is Chinese Roast Pork, and this proved to be as good as you can get in any chinese restaurant. The Pork Shoulder Joe sold me was perfect for this dish. I sped it along by cooking it the whole time at 400 degrees instead of 375 and then raising it to 400, but I really think it worked out just as well. The trick to this recipe is basting often. Either way it was quite good, and we had leftovers for lunches for tomorrow. We cheated with the sides and stopped at the local chinese restaurant for Fried Rice and asian pancakes.. I would have liked to have made it with some bok choy and home made fried rice. I think this recipe could have worked really well on a grill too!
Monday, September 14, 2009
Sunday, September 13, 2009
Steakhouse Night
Yesterday I made my trip to the butcher to stock up on some meat for the next few weeks. All I can say is that if you don't live near a small local butcher, then move where there is one or figure out how to speacial order through a good grocery store, becuase meat from the butcher is the best! I go to Joe's Prime Meats in Hoboken, and I wish he had a website to post for him, because Joe is the best. I love the butcher so much that Coco and Spud think I have a crush on Joe. He's a realy nice guy, and I love his chocolate lab, Hershey, but I really do go for the meat, (and sometimes he even gets me fish).
Among the many other things I bought which I will cook and write about in coming weeks, I bought 3 pieces of Filet Mignon. Now I know many say what they want about if this is the best cut of meat or not, for flavor etc, but these were about the 3 most perfect pieces of meat I have ever cooked. I made Pan-Seared Filet Mignon with Merlot Sauce, page 428. It was just wonderful. The Merlot sauce is supposed to be made with Veal stock which I am sure would have been amazing, but I admit I didn't have the time, or the veal bones to make the stock ( although I am sure Joe would have hooked me up). I just used beef stock instead, and I think it still turned out pretty yummy. I followed Ruth's instructions for cooking the meat, and after years of trying, I have finally accomplished the perfect piece of meat. I have always had so much trouble with beef that it keeps me fromm even cooking it so much.
I accompanied my steaks with classic steak house dishes, Buttermilk Mashed Potatoes with Caramelized Shallots, page 559 and Creamed Spinach, page 578. Both of these are very simple recipes, but the perfect sides for this meal. The cleaned plates of my family were certainly all that needed to demonstrate they loved it.
Lastly I finished it off with a classic cheesecake, which this recipe I almost overlooked because of the name. It is the Three Cities of Spain Classic Cheesecake, page 751. It is named so for a now defunct coffehouse in Santa Fe ( I can only assume New Mexico). To quote Ruth: " Although the filling only contains 5 ingredients, and is very simple to make, it delivers all the decandently, rich, creamy smoothness that has made cheesecake so popular." It has that rich layer of sour cream on top, and I make the crust with Nabisco Ginger Snaps instead of graham crakers. It is inside in my refrigerator right now and it is taking every last ounce of will power I have to not go have a slice.
Also to get a jump on my cooking for Rosh Hashanah on Friday, I made Chicken and Rice Soup, page 122, but sans rice. I plan to use this homemade soup as the base instead of store bought broth in Chicken Soup with Almond Matzo Balls. More to follow on the Matzo Balls, and Gefilte fish too!
Among the many other things I bought which I will cook and write about in coming weeks, I bought 3 pieces of Filet Mignon. Now I know many say what they want about if this is the best cut of meat or not, for flavor etc, but these were about the 3 most perfect pieces of meat I have ever cooked. I made Pan-Seared Filet Mignon with Merlot Sauce, page 428. It was just wonderful. The Merlot sauce is supposed to be made with Veal stock which I am sure would have been amazing, but I admit I didn't have the time, or the veal bones to make the stock ( although I am sure Joe would have hooked me up). I just used beef stock instead, and I think it still turned out pretty yummy. I followed Ruth's instructions for cooking the meat, and after years of trying, I have finally accomplished the perfect piece of meat. I have always had so much trouble with beef that it keeps me fromm even cooking it so much.
I accompanied my steaks with classic steak house dishes, Buttermilk Mashed Potatoes with Caramelized Shallots, page 559 and Creamed Spinach, page 578. Both of these are very simple recipes, but the perfect sides for this meal. The cleaned plates of my family were certainly all that needed to demonstrate they loved it.
Lastly I finished it off with a classic cheesecake, which this recipe I almost overlooked because of the name. It is the Three Cities of Spain Classic Cheesecake, page 751. It is named so for a now defunct coffehouse in Santa Fe ( I can only assume New Mexico). To quote Ruth: " Although the filling only contains 5 ingredients, and is very simple to make, it delivers all the decandently, rich, creamy smoothness that has made cheesecake so popular." It has that rich layer of sour cream on top, and I make the crust with Nabisco Ginger Snaps instead of graham crakers. It is inside in my refrigerator right now and it is taking every last ounce of will power I have to not go have a slice.
Also to get a jump on my cooking for Rosh Hashanah on Friday, I made Chicken and Rice Soup, page 122, but sans rice. I plan to use this homemade soup as the base instead of store bought broth in Chicken Soup with Almond Matzo Balls. More to follow on the Matzo Balls, and Gefilte fish too!
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