What's for dinner tonight ?

Discussion in 'Recipes, Storage and Preparation of Seafood' started by scott craven, Jan 31, 2014.

  1. adanac

    adanac Well-Known Member

    been making our own chilli crisp for awhile now, super easy and way better than store bought !
     
  2. Rain City

    Rain City Crew Member

    Get OUT!? I'd love to hear more.
     
  3. Derby

    Derby Crew Member

    Man one needs to up there game to stay in this thread :) :) :) great job guys :)
     
  4. adanac

    adanac Well-Known Member

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  5. IronNoggin

    IronNoggin Well-Known Member

    Blacktail Backstraps sat in the marinade around 5 or 6 hours:

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    Then cut into steaks, and marinaded another hour.

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    Meanwhile prep was done to ready for the caramelized Brussels sprouts. First up, bacon - cause everything goes better with BACON!

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    Remove bacon when crisp for making bacon bits and brown Pine Nuts:

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    Chop Brussels, add rendered bacon grease, olive oil, salt & pepper and toss well. Set on lined sheet. Can see bacon bits background right, and balsamic / maple syrup mix on the left. Put in preheated 425 oven for ~ 20 minutes (stir reasonably often) until tender & caramelized.

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    Drop steaks on hot BarBee and grill to medium rare:

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    Pull Brussels and toss with balsamic / maple mix, then top with bacon bits and Pine Nuts:

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    Dish Up:

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    And Have At 'Er!!

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    Certainly hit the spot! [​IMG]

    Cheers - Nog
     
  6. IronNoggin

    IronNoggin Well-Known Member

    Decisions Decisions Decisions...

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    Hmmmmm..... [​IMG]

    Nog
     
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  7. Gear'n'beer!

    Gear'n'beer! Well-Known Member

    Jeez us you eat good man!
     
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  8. Gear'n'beer!

    Gear'n'beer! Well-Known Member

    IMG_1933.JPG Ok I got some borscht on the go.......not nog quality but good shit all the same
     
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  9. IronNoggin

    IronNoggin Well-Known Member

  10. Reeltime

    Reeltime Well-Known Member

    Cast iron pan seared steak with butter, olive oil, cloves of smashed garlic, rosemary and salt and pepper, haven’t done this in a while wow so tasty..with some garlic mash...
    \ Screen Shot 2020-05-23 at 12.13.11 PM.png D3268BA2-0F96-4ECD-A691-C78BC45B13D5.JPG
     
  11. Rain City

    Rain City Crew Member

    Ok the close-ups are getting a little intense now ;)
     
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  12. sasqman

    sasqman Crew Member

    That looks incredible!!
     
  13. Gear'n'beer!

    Gear'n'beer! Well-Known Member

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    Boring old tuna sandwiches for lunch
     
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  14. Pippen

    Pippen Well-Known Member

    I did this recently but cooked the steak sous vide first and then a hot sear almost the exact same way you did.

    We have got back into using our sous vide machine during lock down and I don't know why we don't use it more often. It does an awesome job on everything we've been cooking in it; beef, pork, lamb, fish etc.
     
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  15. Rain City

    Rain City Crew Member

    You can do the same thing without the hassle of the SV. Just throw it in the oven at 300 until it's at 125 then sear away. Not a chance you'd notice the difference vs. the SV. I find it helps with forming a good crust after too because it's a dryer heat on the surface vs. a bath in a bag.
     
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  16. Reeltime

    Reeltime Well-Known Member

    I don't have one of those machines, just recently started throwing in to a vac bag with herbs, sealing it and bringing it up to temp, came out so tender, gonna
    try it out on fresh salmon, need to get a proper machine to hold the temp...
     
  17. Rain City

    Rain City Crew Member

    Don't go to the dark side Marco. You're going to end up being one of those guys talking about his 48 hour roasts :rolleyes:
    All jokes aside I do hear it's an idiot proof way to get crazy results. Maybe one day...
     
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  18. Reeltime

    Reeltime Well-Known Member

    No bag of coarse? lol the reason i started doing it, boiling the bag that is, when you forget to take something out of the freezer and its frozen solid
    so i just stuck it directly into a warm bath till thawed all the way, damn the meat was tender and tasty as hell, it was pork, not a good steak, so saterted
    giving the meat a slight warm bath in the bag, damn sears quick with a nice warm rare inside.. cracked some codes over these covid holidays lol
     
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  19. Reeltime

    Reeltime Well-Known Member

    haha no way i like simple, no fancy crazy long waits unless it's brisket
     
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  20. Pippen

    Pippen Well-Known Member

    The nice thing is you can't overcook. Choose the temp from the guide as to how you want it cooked, set it and forget it. A medium rare steak takes about 45 mins depending on the thickness but it comes out SO incredibly juicy. Fish comes out amazingly moist.
     
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