Stringent posted:

Nice codpiece.

Bloodfart McCoy posted:

Bloodfart McCoy posted:

Steamed mussels with a nice piece of cod tonight. Woke up in a seriously mood for sea food.

Cheese Thief posted:

Very nice, I hear you have to be very careful in how you prepare mussels, because they can be poisoinous? I'm a little afraid of them.

quote:

Sautéed Mushrooms and Mussels in Cream on Sliced Steak
Servings: » Serves 4

INGREDIENTS
1 pound rib-eye or New York strip steak, preferably grass-fed but as nicely marbled as you can get
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
2 garlic cloves, roughly sliced
Extra-virgin olive oil
1 small handful mixed hearty herb sprigs, such as sage, thyme, rosemary, and savory
1 pound wild mushrooms, such as maitake, chanterelle, black trumpet (or a mix of creminis and wild), wiped clean and dry, cut into chunks if large
½ teaspoon dried chile flakes
1 pound mussels, rinsed well and debearded
¾ cup heavy cream
1 teaspoon fresh lemon juice

DESCRIPTION
My version of surf and turf. The mushrooms and mussels alone are delicious—double the recipe and skip the steak to make this pescatarian.

DIRECTIONS
Generously season all sides of your steak with salt and black pepper. Do this as far ahead as you can, up to a day in advance, keeping the steak in the fridge.

Take the steak out of the refrigerator about 30 minutes before cooking. When you’re ready to cook, blot the steak dry with paper towels.

Heat a heavy skillet over high heat until it’s very hot. Add the steak—don’t use any oil. Turn the heat down to medium-high or medium, so that the steak is browning nicely but not getting too crusty or dark. Cook until it’s about half done, 3 to 4 minutes depending on the thickness and temperature of your steak.

Add the butter, garlic, and 1 tablespoon olive oil to the pan. Cook, basting the steak by spooning the hot butter and juices over the top. After another minute or so, flip the steak, add the herbs, and keep basting away, letting the herbs and butter get all flavorful together.

When the steak is medium-rare, 8 to 10 minutes total for a 1-inch-thick steak, transfer it to a cutting board and let it rest while you cook the mushrooms.

Take the herbs out of the pan (but keep the fat)and discard or compost them. Bring the heat back up to medium-high. Add the mushrooms and chile flakes and sauté until the mushrooms are slightly wilted and crispy, about 8 minutes, shaking the pan a bit.

Add the mussels (yes, in their shells). Cook, shaking and tossing the pan so the mushrooms don’t burn and the mussels get even heat, until the mussels open, about 10 minutes, then pour in the cream. Fold the mussels and mushrooms together until they are nicely cloaked in cream. If there are mussels that just won’t open, toss them out.

Add the lemon juice. Taste a mushroom and adjust the seasoning with more salt, black pepper, or chile flakes as needed.

Slice the steak, arrange it on a platter, and pour the mushrooms and mussels over the top. Serve right away, with a bowl for discarded mussel shells.

NOTES
In the kitchen Mussels are easy to cook with because they don’t need much prep. Just give them a rinse and then scrape or cut away the small tangle of fibers, called the beard, that attaches them to their home.

ogarza posted:

Home made chorizo with eggs and chiltepín, side of refried beans.

Bloodfart McCoy posted:

I miss beans. My wife can’t eat them

ogarza posted:

Still on the chorizo train, since we made another 17lb yesterday of the most expensive spicy Mexican sausage I've ever had with ground up red chiltepín (and arbol).

Used 2/3 pork belly and 1/3 shoulder.




Tried it out this morning before packing after leaving it to dry out a bit overnight.



It was excellent.

BrianBoitano posted:

Wife's (late) birthday dinner! Turkey and pork meatball spaghetti and focaccia!

BrianBoitano posted:

That looks phenomenal

BrianBoitano posted:

To you too! I was just thinking "why is apple sauce called a sauce?" and then I remembered yummy latkes. Those look great!

Tezcatlipoca posted:

Like she becomes explosive or something? Can she eat peas and chickpeas?

Casu Marzu posted:

kumba posted:

rice bowls and fried snapper nuggets and a few bits of fried salmon skin

Bloodfart McCoy posted:

Nice! What sauce is drizzled on those bowls? Spicy mayo?

ogarza posted:

Sous vide and seared filet mignon, salsa is fried serrano, garlic, chicken stock, and lime juice.

Fresh made corn tortillas.

toplitzin posted:

PBUC

Totally Reasonable posted:

pepperoni be upon cheese?

ogarza posted:

having a party tonight, freshly squeezed sangrita, dinner will be 80% tequila


orange juice
grapefruit juice
lime juice that had onion soaking in it
4 dried chiltepins (or could be 2 chile de arbol)
granadine syrup
worcestershire sauce
tabasco sauce
cholula sauce
maggi sauce
tajin powder
salt

optionally throw in some olive juice in there, I didn't though

serve 2 oz sangrita, 2 oz white tequila, 2 oz lime juice... each on its own shot glass