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#161 Juthro

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Posted 25 February 2018 - 06:34 PM

So a little Southern comfort food for a cold Sunday here...

Grits Pie, right out of the oven, and still warm :)
 
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Edited by Juthro, 25 February 2018 - 09:14 PM.

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#162 Skywatcher

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Posted 26 February 2018 - 01:11 AM

I have to put this here Juthro, because I could not type all this in a PM

Beef Bourguignon
Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2  pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
1 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Burgundy, Pinot Noir, Zinfandel, or Syrah (You can do fine with a small glass missing If you want to drink it) If you cook with it, it should be something you would drink as well.
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon
dried)
4 tablespoons unsalted butter at room
temperature, divided
3 tablespoons all-purpose flour
1/2 pound frozen whole pearl onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
 
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add
the bacon and cook over medium heat for 10
minutes, stirring occasionally, until the bacon
is lightly browned. Remove the bacon with a
slotted spoon to a large plate.
Dry the beef cubes with paper towels and
then sprinkle them with salt and pepper. In batches in single layers, sear the beef in
the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes
to the plate with the bacon and continue searing until all the beef is browned. Set
aside.
Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the
fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are
lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand
back, and ignite with a match to burn off the alcohol. Put the meat and bacon back
into the pot with the juices. Add the bottle of wine plus enough beef broth to almost
cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot
with a tight-fitting lid and place it in the oven for about 1 1/2 hours or until the meat
and vegetables are very tender when pierced with a fork.
Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add
the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes
until lightly browned and then add to the stew. Bring the stew to a boil on top of the
stove, then lower the heat and simmer for 15 minutes. Season to taste.
 
To serve, toast a good sourdough bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a thick slice of bread and sprinkle with parsley. I personally prefer egg noodles instead of bread.

Edited by Skywatcher, 26 February 2018 - 01:16 AM.

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#163 Juthro

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Posted 26 February 2018 - 10:17 AM

Thank you my friend :)

#164 jkdeth

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Posted 26 February 2018 - 10:48 AM

Great recipe! I've been working towards a grill friendly coq au vin recipe. Although I don't mind twisting a recipe into something only vaguely similar to the original.
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#165 SteampunkScientist

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Posted 04 March 2018 - 11:24 PM

Skye, that Bourguignon, looks amazing! Mouth is watering!

Juth, I have seen some really nice stuff from you as well, your smoked meats and meat pies look pretty tasty!
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#166 Juthro

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Posted 24 March 2018 - 01:18 PM

It's spring time, and I've been dying to fire up my smoker. So I did up a half batch of Juthro's smoked beans, and a smallish meat loaf.

Three hours @250F brought my meat loaf to 160. I used a blend of apple, cherry, and hickory wood for the smoke, and both beans and meatloaf got smoke for the full 3 hours :).

We also had a nice fresh loaf of some French bread, right out of the oven and sill hot. Every thing turned out well, even if I did forget to make some corn to go on the side.

On a side note, I realized halfway through mixing the meatloaf that I was out of bread crumbs, so I improvised some quick oats. It turned out really well, to the point I might start to use them instead of my usual bread crumbs.

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Edited by Juthro, 24 March 2018 - 01:19 PM.

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#167 Skywatcher

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Posted 24 March 2018 - 06:11 PM

Looks really good Juthro. 


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#168 Juthro

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Posted 28 March 2018 - 03:07 PM

So today I'm cooking down a meaty ham bone. With a bunch of carrots, onion, celery, garlic, and other spices added.

When its done I estimate somewhere between a half, and a full gallon of strong concentrated broth. I will PC the broth into pint jars.

Lordy, it sure do make the house smell good while its cooking down :)...

 

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Edited by Juthro, 28 March 2018 - 03:08 PM.

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#169 Juthro

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Posted 03 April 2018 - 02:26 PM

So, it was fish night, and as great as a freshly baked fillet is, its nice to mix it up a little bit now and then.

So we decided to make fish sticks, breaded with a blend of panko, and ground up Cheese It's.

The thawed salmon fillet is cut into pieces, given a flour breading, dredged in some egg wash, and then given the final coating of panko/blended cheese it. They are then pan fried in a little butter over medium/medium high heat.
Its very easy to tell when the fish is cooked all the way, as it firms up. If the fish sticks still have some wiggle when you flip'em, they aren't done cooking yet.

You can eat'em straight out of the pan, or use a little tarter sauce on the side.

This method also is a good use of fish if you are trying to feed a lot of people, and you don't have much fish. It always seems to stretch the resources farther then just cooking the fillets.

It also is enjoyed by many who otherwise might be against eating fish (very kid friendly).

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#170 SteampunkScientist

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Posted 07 April 2018 - 08:27 PM

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I got a hunger that only hands will satisfy!

... chicken hands...

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Actually making chicken bone broth.
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#171 Skywatcher

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Posted 07 April 2018 - 09:38 PM

Now why can't I find these at Stater Bros? Looks scary Steam, but I bet they make good broth............

 

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#172 Juthro

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Posted 07 April 2018 - 10:27 PM

Someone said Chickenfoot?

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#173 MeadMaker

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Posted 30 April 2018 - 02:16 AM

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Dinnertime!

 

Penne Pasta

Baby Portabellas

Large Sweet Onion

Garlic

Ground Beef

Ragu Old World Style sauce

 

1. Cook portabellas in butter.

2.  Mince garlic and place in small bowl. Add white wine vinegar, just enough to cover.
3. Chop onions.

4. Set portabellas aside in bowl and brown onions.

5. Add garlic to center of pan with pat of butter.  Brown, then mix together garlic and onions, lowering heat and stirring occasionally.

6. Cook penne pasta in boiling water for 10 mins.

7. Add onions and garlic to mushrooms in the bowl, Cook ground beef.

8. When ground beef is sufficiently cooked through, add sauce, mushrooms, garlic and onions and set to low-med heat until desired serving temperature is reached.


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#174 SteampunkScientist

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Posted 06 May 2018 - 06:32 PM

America, Fuck Yeah, Poutine!

Tater tots, brown beef gravy with green onions, and extra sharp cheddar cheese. Mmmmmm! Pair with a fine Belgian White.

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Edited by SteampunkScientist, 06 May 2018 - 06:33 PM.

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