Looks excellent, my friend.
What's for Dinner at Your House?
- Thread starter Slash McCoy
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Chicken Cacciatore last night - trying to work a few favorite 'winter' dishes into the schedule before the hot weather starts.
My favourite leftover dish tonight.
We purposely make wayyyy too much steak and roasted potatoes the night before and the next day it gets chopped up with caramelized onion, corn and a sauce my wife makes that reminds me of what you use in a Sloppy Joe. Topped with a bit of cheese, baked and finished off with a sunny side up fried egg. Steak and potato hash? Dunno what it is called but it is bloody delicious.
We purposely make wayyyy too much steak and roasted potatoes the night before and the next day it gets chopped up with caramelized onion, corn and a sauce my wife makes that reminds me of what you use in a Sloppy Joe. Topped with a bit of cheese, baked and finished off with a sunny side up fried egg. Steak and potato hash? Dunno what it is called but it is bloody delicious.
Tonight, the Major prepared some slow cooker brisket for his wife, father-in-law, & himself.
It tasted as good as it looked. To be honest, the Major doesn't remember having brisket that was literally melt-in-your-mouth tender before. Well, here we go.
-MO
It tasted as good as it looked. To be honest, the Major doesn't remember having brisket that was literally melt-in-your-mouth tender before. Well, here we go.
-MO
We are going out for dinner tonight, to a French bistro here. I feel steak frites coming on.
Minestrone.
That occy looks spot-on!
Well done, Major!!
So cooked first to firm it up and then on very low heat over charcoal?
Boiled for a little over an hour and a half with half an onion, three bay leaves, half a cup red wine, half a lemon, peppercorns, and Portuguese sea salt, to tenderize and eliminate the chew factor. Finished on the grill on high heat with salt, pepper, and Portuguese olive oil, to give it some char. Texture wise, I think it turned out as good as any as I have had in restaurants in the United States or Europe. Flavor wise, I think it needs the charcoal. Very simple to make! Patatas bravas would have been nice, but I went with roasted smashed potatoes and vegetables instead. They roasted while the octopus boiled.
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Onion soup, spring lamb and soufflé. Splendid.
Your cooking method is spot on.
I appreciate the feedback!!Your cooking method is spot on.
I put a couple of tentacles over the coals last evening. Definitely better than gas, but I can improve the finishing!
I also keep it in the pot for an hour and a half,
but I turn off the heat after an hour and ten minutes,
letting it rest in the hot water for the next twenty minutes.
I like to make a sauce for it with olive oil, garlic, paprika, and salt.
Not at my house but tonight we had chicken and rice with ramps
and some cruciferous vegetables.
and then I had another plate of just chicken and ramps.
I picked them just before eating.
and some cruciferous vegetables.
and then I had another plate of just chicken and ramps.
I picked them just before eating.
Excellent! I do something similar. I marinate the occy for 30min prior to caramelizing on grill.
Marinade contains crushed garlic, diced red chilli, celery seed, fresh parsley, thyme and oregano, salt, white pepper, red wine vinegar, lemon, and extra virgin olive oil.
I reserve a small amount of marinade to drizzle over caramelized pieces.
I seem to recall over the years, instructions for cooking pulpo,
by people who just don't realize how long you really have to cook them.
The scenes of the kraken in the Pirates Of The Caribbean movies
always make me hungry.
by people who just don't realize how long you really have to cook them.
The scenes of the kraken in the Pirates Of The Caribbean movies
always make me hungry.
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