Iron Chef WAYCT - What Are You Cooking Today
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Last night's meal was cooked for service tonight (I generally do this with stewy dishes). It is by no means traditional to have it thick enough to eat off a plate with a fork, but I think I'll make it thick like this henceforth.
Brandi's corn cotija lime cilantro salad and roasted veggies round it out.
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Still trying to perfect that pesto pizza… Made a mix of tomato sauce, spicy hummus and red pesto for the ground layer... Then red onions, sweet peppers mixed with spicy peppers, layer of shaves of grana padano cheese, sweet potato falafel smeared with goatcheese with honey, brown mushrooms, egg.
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Looks and sounds great!
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Yesterday we made a Moroccan style couscous. We had lamb 4 ways as meat: marinated skewers of leg-of-lamb, ‘kefte’ meatballs, mergiez (spicy lamb sausages - we bought those) and a fall-off-the-bone braised leg of lamb. I also made harissa (spicy sauce / condiment) from scratch. It was epic. We were 11 around the table…
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That looks magnificent. I could eat all of it. It would take me days, and I would about every minute.
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Happy Thanksgiving!
Reverse seared prime rib, medium rare, served with a pink peppercorn, horseradish, chive cream.
Smoked "baconator"
I don't have a picture of the smoked turkey but it was divine.
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Agreed, turkey has a much lower ceiling than other meats but the dark meat was especially good. In general though I agree, outsized hype for a bird that takes a decent amount of effort to just be edible. Between brining, whiskey butter injection, and smoking we were able to get a great result.
The baconator was done by a friend. He made/cured the sausage, ham, and bacon, then the baconator. The ends of it are about the best damn thing you could eat.
Used a recipe on the prime rib that we developed last year. Herb paste on all sides of the meat, truss the bones back on, cook low and slow to 135F read at the center, blast at 500F for 10 or so minutes. This reduces the temperature gradient as evidenced by the dreaded gray ring normally found on prime rib such that you have a crispy exterior and medium rare flesh all the way through. Same principles as sous vide or slow smoking.
You'd never know from my post, but we had a lot of great vegetables and vegetarian dishes too.
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On Thanksgiving, I should have photo'd it but I roasted a 28 lb Turkey, brined it, threw it in the oven, basted it occasionally, and it came out great. The funniest thing was it was the largest bird I ever roasted and took up most of the oven.
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What do you do when you order 5 bones and get 7 for a Thanksgiving prime rib roast? Carve up the extras and reverse sear them with an ancho rub and a zhug compound butter to finish.
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^ Its breakfast time here in the UK but I could get stuck into this deliciousness right NOW
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Jeez that looks and sounds amazing
