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Looks kinda like a tuna tartare? How's Puerto Vallarta? We took our last cruise on the Mexican Riviera, abs PV looked like a cool town. The cabs were the same color as my California! T
Hey T, tuna tartare yes, on a bed of chopped avocado, red onions, jalapeno with a chili oil and sesame seeds on top. Really good. PV has much to love. Friendly people, great restaurants and super street food for $3 a meal. Missus not up to it last night so I had street tacos. 2 maw (beef lips) 2 cabesa (brain) and 2 bistec ( called asada in the usa). Pretty good for approx 5 bucks. Gotta love mex food. Wish I could eat it all the time but too much fat and carbs!
Cool. That sounds really tasty, especially the chili oil. I need to read up on making that. I'm trying to up my chili pepper game next growing season. I have a few plants I am going to try and over-winter. This year I have been drying chili peppers and then making into a powder. Dried crushed jalapenos were a tad wimpy. Dried crushed pequins are more zippy. I've not seen a place here that does lips! Cheek meat, cabeza, skin (chicherones), but beef lips would be a new one for me. Enjoy your trip...T
Been a while since I posted here so here for All Y' All Hamburger With home made blue cheese from my cave in New Mexico!! Had to punch a Bear in the mouth to get to it he was wandering around in the cave. Told him next time I was going to plook him and he left. rrrrrrrrr Anyway blue cheese with Fish Sauce w Thai chili peppers over Spinach Dang was that yummy Had a canoli for desert but that went to fast to take a pic XOXO Image Unavailable, Please Login Image Unavailable, Please Login
Best holiday (or any time) dinner ever!!!! We did the obligatory turkey dinner for thanksgiving, but try and have great food for the whole weekend. Tonight was our daily favorite. Venison loins marinated in Korean BBQ. Brushed lightly on the grill with mango jalapeño BBQ and the served with the mango BBQ or (my personal fav.) cranberry sauce. Sides are braised cabbage. Glazed Sweet Potatoes with Maple Balsamic Gastrique Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Speaking of low smoke, I had an interesting, improvised smoke cook this weekend. I set out to do my new normal with a prime grade NY strip of "smoke on 220F until 120, then sear in cast iron". But, then I got hungry and had some salad after I started smoking and realized I would not be hungry when the beef was done...so, I turned the smoke temp down to 160F and let it smoke for hours until it got to around 115F. Then pulled it and stuck it in a Tupperware in the fridge to eat the next day. I bet it was on the smoke for 3 hours or thereabouts. The next day I took it out, heated up the cast iron with butter and evoo and seared the beef. It took forever to get up to temp (I took it directly from the fridge). I would say nearly 20 minutes and it got one helluva crust on it. Verdict? It was fantastic. I used a proprietary rub from a butcher down in Scottsdale that I had the bit of laying around, then all that smoke, then a hard-sear++ to a super crust (check out the color of that crust from the long smoke and hard, long sear). Still medium inside though. This thing had so much smokey flavor and aroma, and huge kick from the pink-sea-salt based rub and then the beefy prime grade yumminess. So...it was an experiment and I'm undecided on whether I would do it again...but it was different. (the cut was well over a pound, so I had half last night and will finish the other half ala microwave tonight) Image Unavailable, Please Login Image Unavailable, Please Login
wow guys, those burgers all look amazing and that venison meal? Wow. Hungry reading for sure lately here...
Burger battle week seems to have broken out. Nicely done gents! Winner: Best use of grilled cheese skirt Winner: Most creative burger (and we await your bear-burger next time) Winner: Picture Perfect Burger
Honestly I fully believe "Best holiday (or any time) dinner ever!!!" That looks simply world-class. Did you come up with the recipes and pairings or find inspiration from a chef or ? I would love to try that, but just looking at it, I'm thinking its well above my skillz.
^ Burgers... I picked up some D’Artagnon wagyu ground beef from the local butcher / grocery last week, but we have so much leftover from Turkey day I can’t grill it yet. Sometime soon! Those burgers you guys made look so good.
This is the easiest good meal you will ever make!!! I have been making venison for a long time. I love it and the whole family loves it. Over time I have realized a bit of what works and what does not. A few years ago while at Disney, we went to Jiko and I and one of my sons had Elk loin. They paired it with root veggies so that was a bit of inspiration. Braised cabbage is simple. Cut up cabbage and sauté in a pan. A little butter or bacon fat adds a nice touch. Venison loins are pretty easy. Theses were marinated overnight, but you don’t have to. I grill it like a steak - medium rare to medium depending on preference. I use a meat thermometer to get it just right. I usually shoot for 135 (more medium) and let them rest for a couple of minutes. Avoid overcooking the meat if possible. Darn near any sauce with a little sweet will be a nice accompaniment. We make a lot of sweet potatoes, but usually cut into pieces and roasted in the oven. This was the first time I made sweet potatoes this way and it rocked!!! My wife and kids loved it. Very easy. https://freshharvest.co/2020/11/18/glazed-sweet-potatoes-with-maple-balsamic-gastrique/ Give it all a try.
And AzIt has that elk refuge close to him so elk shouldn’t be a problem to recreate that Disney experience!
My son, Kyle, dehydrated red and green serranos and thai chili's from this years crop. Lottsa hot around here. good for chasing the bugs and covid away. Problem is I think I have gained the covid 15 ......lb
Meatballs and a salad. Non diabetics had rigatoni. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Nice! Crushed, dried piquin peppers have had a nice zip to it. Also, being flakes makes it easier to dose in the desired heat level. Image Unavailable, Please Login Bean burritos from other night. Last few days I've been using our final peppers - jalapeño and Calabrian - in cocktails. Most were not fully mature, but our first freeze is on the way, so I picked them. Image Unavailable, Please Login Calabrian pepper rum pineapple smash. Looked better when it was fizzy and icy! Image Unavailable, Please Login Image Unavailable, Please Login Fish tacos. Mahi. Onions. Cumin, S and P, garlic powder. Topped mine Wythe the last fresh jalapeño of the season. T
