Iron Chef WAYCT - What Are You Cooking Today
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Ever deep fried ribeye?
Great bark and only takes 12 minutes
We also fried a turkey and two Cornish game hens, and sous vide pheasant breasts and thigh roulades. Giblet gravy from all three species of bird and a mushroom demiglace.
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Made boeuf bourguignon out of some short ribs. No flour or roux in this version. It came out really nice! Served it with roasted vegetables and this amazing kale salad my wife makes (not pictured, but seriously, it's really great–I'll get the recipe and share here, everyone loves it and the dressing is hard to beat). Next time I will use pearl onions, and I feel like it's impossible to have too many carrots, so more of those, and more mushrooms. But otherwise the flavor and texture was hard to beat!
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Pork belly Chasu for the Ramen
Red oil dumpling station in background
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For this
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Im totally saving that[emoji23][emoji23]
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Celebrating Hanukkah and a dear friend's birthday.
Traditional Mediterranean family
dinner inspired by the recipes of Alon Shaya and
Michael Solomonov.Homemade Hummus, Orange Blossom Cabbage
Salad, Fried Haloumi over Date Pepita Purée with
Apples, Lamb + Beef Kafta, Preserved Lemon
Tabbouleh, Tzatziki, Moroccan Carrots, Poached
Pears in Cinnamon Syrup with Smoked Paprika &
Creme Fraiche.
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The pear dessert made my mouth water
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Tomahawk steak is kind of a gimmick but might as well try it. With mushrooms sauteed in a mushroom demi, grilled lobster, roast cauliflower and potato puree, Moroccan carrots (again), and a kale salad. Reverse seared and delicious!
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Instant Pot finally invaded our home. They really are magnificent. My wife has always been a been snobby about them, but she has since seen the light. I had mentioned how I thought one could open up some opportunities for us to boost our throughput since we meal prep and cook all the time.
Yesterday for lunch, gave bulgogi a try. Made a sauce with gochujang, tamari, brown sugar, rice wine vinegar, furikake, sambal, ginger, garlic, and sriracha. Sauteed* some thinly sliced sirloin in the IP, then sauced it and finished it in the broiler to get that kind of dry surface / caramelized texture they have in Korean restaurants. Really tasty, and really quick and easy.
*The sautee mode is great, because the pot is deep and contains the splatter, but also because it maintains the perfect sear temperature and deglazes beautifully. We have a wire mesh splatter screen that we place over the top when doing this
Last night, the wife made a green pozole. Basically, this is Mexican chicken noodle soup, sub hominy for the noodles. We made an extremely rich broth in the IP as the base for this.
This is a fantastic dish that will stay in our repertoire, made much shorter by the IP (hominy has to cook all the way through or it's an unpleasant texture, and this takes time).
Not pictured, we made some quinoa in one minute (?!) in the IP, then I mixed this with corn niblets, carrot, and peas in the IP sautee mode with tamari to create "fried rice" for a teppanyaki dish. Also sauteed some steak for that.
Also not pictured, green chile stew came out wonderfully–basically sear the meat and sautee the onions, aromatics, and garlic, roast the chiles and tomatillos, add everything, and stew for a few minutes.
Biggest surprise has been sautee mode. Really love that piece. It works great, deglazes well, cleans up well, and frees up the range for other activities.
