Share Your Self-Isolation Recipes

[The_Rural_Juror]

That is a superb char.

[tirebob]

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Cherrywood smoked AAA prime rib reverse seared.

Attachment 96324

So incredibly simple and yet the flavour that comes through is amazebawls!

My kinda charring on that!!!

I am making soup stock today with the turkey carcass...

[killramos]

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My kinda charring on that!!!

I am making soup stock today with the turkey carcass...

That’s my plan for later today!

[ThePenIsMightier]

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My kinda charring on that!!!

Thanks!
Yah, there's flame kissed and then there's flame non-consensual finger-banged.
I think it's a little closer to the latter.

[ExtraSlow]

I'd watch that for a dollar.

[tirebob]

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Thanks!
Yah, there's flame kissed and then there's flame non-consensual finger-banged.
I think it's a little closer to the latter.

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I'd watch that for a dollar.

I would let him finger bang me if he showed up at my door with that meat...

[Disoblige]

egg tarts, before & after.

[killramos]

My kind of Stonk

[Disoblige]

Brunch time.

Benedicts with prosciutto/salami and homemade hollandaise.
Dat ooze.

[ercchry]

B-reel of the last little bit:

Top left to bottom right:
-first sour dough in the new bread cloche
-pho, bastardized leftover sous vide sirloin edition (have done a couple proper beef sate ones though) and yes, bone broth was used
-chicken pot pie
-chicken club
-some sort of pork stir fry that probably should have gone on rice or any other noodle than I used
-shrimp risotto
-Julia Child style scrambled eggs... but with prosciutto
-Hawaiian style poke (not a fucking salad w/fish) ...was supposed to be yellowfin tuna, was 10/10 misrepped and is for sure some lesser tuna, best guess is albacore... fucking Costco

[ThePenIsMightier]

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Brunch time.

Benedicts with prosciutto/salami and homemade hollandaise.
Dat ooze.

Again, that looks so fucking good, it should be in a cooking magazine.
#RandyMarsh
#CremeFraiche

[dirtsniffer]

Black garlic and pea risotto with scallops.

Straight forward enough.

[killramos]

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Black garlic and pea risotto with scallops.

Straight forward enough.

Nicely Done!

[killramos]

Staple dinner for us that I tried to kick up a notch. 12oz Striploin, grilled Asparagus topped with fresh hollandaise, herb roasted yam and potatoes wedges. Easy and delicious.

Since this is supposed to be a “recipes” thread:

Steak cooked Sous Vide 90minutes at 129 degrees, seared off in butter/oil in cast iron for 30 seconds and seasoned S&P.

Asparagus, tossed in olive oil, S$P. Grilled 90s per side on the Napoleon 1800 degree sear station.

Both topped with Hollandaise.

Yams and potatoes wedged, seasoned with S&P chopped rosemary and thyme. Drizzled in olive Oil. Roasted 25 minutes 350 degrees on convect and finished for final 25 minutes at 425 (trying to balance caramelization versus charring on the yams.

Lazy herb Hollandaise, 6 egg yolks, juice from one Lemon, little over a cup of melted butter, chopped rosemary and thyme blended up in the Vitamix for ~90s. Was the low point of the dinner as my kitchen was too cold and my butter and resulting sauce solidified more than I would like (easily seen in how it didn’t flow over the steak much). Hotter butter next time.

Overall a tough dinner to beat in my books

[ThePenIsMightier]

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Staple dinner for us that I tried to kick up a notch. 12oz Striploin, grilled Asparagus topped with fresh hollandaise, herb roasted yam and potatoes wedges. Easy and delicious.

Since this is supposed to be a “recipes” thread:

Steak cooked Sous Vide 90minutes at 129 degrees, seared off in butter/oil in cast iron for 30 seconds and seasoned S&P.

Asparagus, tossed in olive oil, S$P. Grilled 90s per side on the Napoleon 1800 degree sear station.

Both topped with Hollandaise.

Yams and potatoes wedged, seasoned with S&P chopped rosemary and thyme. Drizzled in olive Oil. Roasted 25 minutes 350 degrees on convect and finished for final 25 minutes at 425 (trying to balance caramelization versus charring on the yams.

Lazy herb Hollandaise, 6 egg yolks, juice from one Lemon, little over a cup of melted butter, chopped rosemary and thyme blended up in the Vitamix for ~90s. Was the low point of the dinner as my kitchen was too cold and my butter and resulting sauce solidified more than I would like (easily seen in how it didn’t flow over the steak much). Hotter butter next time.

Overall a tough dinner to beat in my books

I have questions.
Did you season prior to sous vide?
How does 90s on the sear not incinerate asparagus?
Did you plan you hollandaise sauce to look like a cock?
It looks thick & juicy. *The steak

[killramos]

Salt and pepper after coming out of bag prior to sear. Supplement with additional salt after sear.

Doubt my sear station actually hit 1800 degrees in the winter, but 90s flipped once seemed to work well with pure infrared heat for nice char marks on the asparagus. Notably no cover on the station so that probably helped, might need to turn it down a couple notches on a hot day in the sub. good flavour and great crunch.

Hollandaise was a fail, was going for a far more flaccid look but remained stubbornly erect.

Reasonably thick. Very juicy. Was very happy with the crust on my steak

[Disoblige]

Dat steak looks good.

What's for dessert?
Creme brulee for me tonight. So easy to make, so good yet so bad for you.

[bjstare]

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I have questions.
Did you season prior to sous vide?

Did some tenderloin steaks sous vide last week; seasoned them with mtl steak spice and threw in a sprig each of rosemary and thyme. Threw the herbs in the pan when I did the oil/butter sear. Was lovely.

[killramos]

Very solid aside from your chosen cut lol

[Disoblige]

Korean spicy noodles with leftover 20 oz ribeye.