Posted on August 21st, 2016 No comments
It’s late summer and grilling time at my upstate lair. The local mega-mart had porterhouses on sale, plus a sale on 16-20, raw, shell on, IQF shrimp. Sounds like surf and turf to me.
I’ll season both sides of the steak, with a steak salt, (~1.5″ thick, 1.5lb) and let it come to room temperature, whilst the shrimp are thawing. And go down to prep the grill.
I’ll want a high direct heat for this and things will move quickly, so if you are going to do this have everything ready
The first thing to go on is the steak, directly over the sear station, let it sit for ~2 1/2 minutes, turn 90 degrees and let it cook for another 2 1/2 minutes. After the first 5 minutes, flip the steak, and place the shrimp on the grill.
Cook the shrimp for 2 minutes and flip, rotate the steak 90 degrees as well. (Forms those nice cross hatch grill marks), after 2 additional minutes, take the shrimp off in the order they were placed on the grill and remove the steak. (The shells will be a vibrant pink, and the flesh opaque.)
Rest the steak for 5 minutes and serve.
Posted on August 4th, 2015 No comments
Ah Summer, Grilling, BaseBall, Hotdogs, and Beer.. Now how to make this better… Maybe combine a few … Let’s see,
Hotdog, how mundane, maybe Bratwurst,
Garlic, Yeah now we are talking..
Onions, Oh, Baby!!!
Bratwurst is a common type of sausage in the United States, especially in the state of Wisconsin, where the largest ancestry group is German. Originally brought to North America by German immigrants, it is a common sight at summer cookouts, alongside the more famous hot dog. Wisconsin is also the origin of the “beer brat”, a regional favorite where the bratwurst are poached in beer (generally a mixture of a pilsner style beer with butter and onions) prior to grilling over charcoal.
In the area around the upstate lair we have a number of small, organic meat providers, so it is quite easy to find fresh or smoked local sausages, and the lair is quite close to “Little Poland” in Brooklyn, so finding good quality sausages is quite easy. It may take others a bit of effort to find these, but the taste more than makes up for the trouble. If all else fails get a GOOD quality commercial product.
Posted on July 29th, 2015 No comments
Just a pinch of sugar can add a lot to a hunk o’ meat. The chemical action will help to will help achieve the much sought after crisp crust and tender juicy meat.
This is a base rub, one can add other items, cumin, chili powder, herbs and other spices to create your own signature flavors.
Posted on July 21st, 2015 No comments
As with all events at the Bad Wolf Bar and Grille, Poker night would not be Poker night without food from the kitchen, and drinks from the bar.
On one such evening, I decided on an Indian flair, and made my first attempt at Samosa’s. These were “passable”, as in passable to starving wolves, with several libations in them. The TRUE star of the snack table was a mango chutney, I had thrown together on a whim.
Of course, having thrown this together on a whim, means no measuring, no recipe, no clue. (BAD ROGUECHEF!!!) Over the next several weeks, I made several attempts to recreate the chutney, and after many tries, and samples produced, tasted, and rejected, I managed to come very close to the original. And to make sure I DON’T have to do this again, I kept notes.
Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in Indian and other South Asian cuisines. It is a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil but are rarely sweet. Vinegar or citrus juice may be added as preservatives, or fermentation in the presence of salt may be used to create acid.
In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders replace the stone implements. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil.
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger.
Posted on July 9th, 2014 No comments
The Bad Wolf herb garden is in full swing, providing Sweet Basil, Cilantro, Rosemary and many more succulent, fragrant herbs for enjoyment. The rain and heat have done wonders for them, but not so much for my willingness to cook.
We have a few peppers, chili and bell just beginning to bear. Young bell peppers have a mildly bitter taste that may go very well in my Asian balance for this dish.
Some salt, some palm sugar, garlic, ginger, chili’s for a bit of heat and of course those lovely herbs for a Asian flair pesto.
Time to do a bit of that. But I really don’t want to do too much involving heat, so perhaps Noodles or pasta as a “flavor carrier” to get that gorgeous fresh pesto into my mouth.
Posted on June 3rd, 2014 No comments
Just another day in paradise…. Long Day, many crises, and rain as I wait at the taxi stand. But what is that smell, sweet and enticing, so familiar, but I can’t place it..
Looking around, I see a fruit vendor, and on his cart are Peaches! The smell is wafting over, strangely made stronger by the rain… I had though a quick chopped BBQ sandwich for dinner, but now …. Hmmmmm, Peaches, Cobbler, Ice Cream …. I may just be a day in paradise after all..
Maybe I’ll do the sandwich as well, but setup a nice little desert to go with coffee afterwards..
Deep-dish fruit desserts in which sweetened fruits (fresh berries or apples are the traditional choices) are topped with a biscuit dough before baking.
Varieties of cobbler include the Betty, the Grunt, the Slump, and the Buckle. Grunts, Pandowdy, and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings—they reportedly take their name from the grunting sound they make while cooking. A Buckle is made with yellow batter (like cake batter), with the filling mixed in with the batter.
In the matter of the Cobbler, the Betty, the Grunt, the Slump, and the Buckle, let the trumpets blare, the banners fly high, and the hosts assemble, for this may be the single most contested point in all of culinarium, hotly contested, many battles joined, but with no final victor..
All that said, I still think of a buckle when you say a cobbler. The difference in my mind is the fruit used and the time of the year your make it.
As for today’s post I’ll hazard the slings and arrows of culinary fortune and look at another early summer fruit.
When early summer fruit starts arriving, I have to make a cobbler. It is a simple and rustic dessert recipe, you can use any kind of fruit that is around, the ingredients are pantry staples and it freezes fabulously. When I make cobblers, I usually make two, one to serve and one to keep in the freezer for a quick thaw and serve desert. Blueberries, raspberries, cherries, peaches, apricots, nectarines, all are delicious in a buckle.
The Team …
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