LEGEND Food Porn

[RamFan503]

BTW.... Here is the Chilean Sea Bass. Very simply done. I VERY lightly seasoned all sides with kosher salt then coated the entire steak (about 2 1/2" thick - fresh) with whole seed mustard, and sprinkled lightly with dill. I know... Straight mustard? Yep. And I'm not a huge mustard fan. It simply works and works REALLY well.

I then baked it at 400° for 35 minutes. That is a very long time for most fish and interestingly, I would go a bit longer in an electric oven. But this fish works well with longer bake times. The result was nothing shy of incredible. Juicy, firm, flakey. This is probably my favorite fish in the world.

It ain't cheap but you have to figure that it loses almost no weight while cooking and is truly decadent.

 

[Memento]

BTW.... Here is the Chilean Sea Bass. Very simply done. I VERY lightly seasoned all sides with kosher salt then coated the entire steak (about 2 1/2" thick - fresh) with whole seed mustard, and sprinkled lightly with dill. I know... Straight mustard? Yep. And I'm not a huge mustard fan. It simply works and works REALLY well.

I then baked it at 400° for 35 minutes. That is a very long time for most fish and interestingly, I would go a bit longer in an electric oven. But this fish works well with longer bake times. The result was nothing shy of incredible. Juicy, firm, flakey. This is probably my favorite fish in the world.

It ain't cheap but you have to figure that it loses almost no weight while cooking and is truly decadent. View attachment 36000

Holy fuck, does that look delicious. All I get are cheese burritos. I'd kill for something like this, haha.

 

[Selassie I]

BTW.... Here is the Chilean Sea Bass. Very simply done. I VERY lightly seasoned all sides with kosher salt then coated the entire steak (about 2 1/2" thick - fresh) with whole seed mustard, and sprinkled lightly with dill. I know... Straight mustard? Yep. And I'm not a huge mustard fan. It simply works and works REALLY well.

I then baked it at 400° for 35 minutes. That is a very long time for most fish and interestingly, I would go a bit longer in an electric oven. But this fish works well with longer bake times. The result was nothing shy of incredible. Juicy, firm, flakey. This is probably my favorite fish in the world.

It ain't cheap but you have to figure that it loses almost no weight while cooking and is truly decadent. View attachment 36000

Dijon mustard is under used. I use it on salmon that I grill on cedar planks sometimes... it doesn't even taste like mustard after it's cooked either... but it goes very well with the fish. I'm sure it goes well with that Chilean sea bass too.

I also use that kind of mustard when I'm roasting veggies in the oven. Again... it doesn't taste like what you'd think after it's cooked. I mix some other spices and a lot of garlic and olive oil in with the mustard... but damn it's tasty. People have no idea that there's mustard in it when they taste it... they just rave about the flavor.

 

[bluecoconuts]

My roommate just got us a new smoker, he attempted some ribs on it on Sunday but he's a bit of an impatient cooker and didn't quite nail it.

I haven't used a smoker in years, but still remember the ol 3-2-1 method that always gave me amazing tender ribs as a result, so I plan on doing that this weekend, I'll grab some photos and post them.

I've been getting back into cooking recently, mostly just easy cast iron stuff, lots of chicken, steak, roasting potatoes, veggies, nothing exciting really, but my buddy and I send photos back of forth of different things we try, so I'll post a few here. It's nothing as good as what you guys can cook, that's for sure, so hopefully you don't judge me too harsh. I have found out I'm the best cook in the house I'm in now though, so I'm being tapped to cook more on weekends when we all get together and hang, so I've been having fun with that.

Made smash burgers for everyone recently when I found out nobody in the house had one before other that myself, I think I opened a few eyes with that one since they've always just cooked up frozen burger patties for bbqs before.

 

[RamFan503]

My roommate just got us a new smoker, he attempted some ribs on it on Sunday but he's a bit of an impatient cooker and didn't quite nail it.

I haven't used a smoker in years, but still remember the ol 3-2-1 method that always gave me amazing tender ribs as a result, so I plan on doing that this weekend, I'll grab some photos and post them.

I've been getting back into cooking recently, mostly just easy cast iron stuff, lots of chicken, steak, roasting potatoes, veggies, nothing exciting really, but my buddy and I send photos back of forth of different things we try, so I'll post a few here. It's nothing as good as what you guys can cook, that's for sure, so hopefully you don't judge me too harsh. I have found out I'm the best cook in the house I'm in now though, so I'm being tapped to cook more on weekends when we all get together and hang, so I've been having fun with that.

Made smash burgers for everyone recently when I found out nobody in the house had one before other that myself, I think I opened a few eyes with that one since they've always just cooked up frozen burger patties for bbqs before.

3,2,1? What's that?

 

[RamFan503]

So last night I did some thick pork chops with mushrooms and fried jalapenos (really huge ones).

I seasoned the bone in pork chops with my steak rub and seared them for 7 minutes on each side in my cast iron skillet that I had heated to 550 degrees. They were tender, juicy, medium, and tasty.

 

[bluecoconuts]

3,2,1? What's that?

3 hours uncovered at 225, wrap in foil with whatever you want in (beer, butter, brown sugar, honey, apple cider vinegar, etc) for 2 hours, then unwrap, put them back on the smoker and brush them with bbq sauce of your choice, for the last hour. Let them rest for like 15 minutes and if done right the bone slides right out and the meat is super tender. It’s with pork ribs, usually baby back or St. Louis style is what I’ll do.

 

[RamFan503]

3 hours uncovered at 225, wrap in foil with whatever you want in (beer, butter, brown sugar, honey, apple cider vinegar, etc) for 2 hours, then unwrap, put them back on the smoker and brush them with bbq sauce of your choice, for the last hour. Let them rest for like 15 minutes and if done right the bone slides right out and the meat is super tender. It’s with pork ribs, usually baby back or St. Louis style is what I’ll do.

Ah. Hey... Try butcher paper instead of foil. I personally expect to pull the meat from the bone. That is actually a big part of scoring for competition and I agree with the criteria.

Bottom line is though that the best method is the one you like the best. I used to write a wine column and the basic premise was that the best wine is the one you like the best. You can read what makes a great wine but if you don't like it, it's money wasted.

 

[Dodgersrf]

3 hours uncovered at 225, wrap in foil with whatever you want in (beer, butter, brown sugar, honey, apple cider vinegar, etc) for 2 hours, then unwrap, put them back on the smoker and brush them with bbq sauce of your choice, for the last hour. Let them rest for like 15 minutes and if done right the bone slides right out and the meat is super tender. It’s with pork ribs, usually baby back or St. Louis style is what I’ll do.

I actually prefer to crutch them for about an hour instead of 2. I prefer to bite them off the bone rather than fall off the bone.
But it is a good method imo.

 

[OldSchool]

Dinner was quick and easy tonight. Salmon with some steamed green beans and broccoli.

 

[Selassie I]

Lately... since the wife is still waiting to be able to open her business back up, she's been able to find some fat fresh chunks of tuna. Normally I think these fat chunks are sold way before either of us get off of work. So Friday nights have become seared tuna steak nights.

I had another leftover steak that we couldn't eat Friday night... so I used the leftover steak to make nachos yesterday. I told you guys in an earlier post that I had been doing this... and yesterday I was able to get a couple of pics before they were devoured.

I cut the tuna steak into small slices/pieces while the nachos are in the oven. They are obviously cold now from being in the fridge. I let them sit out on the counter during the cooking process.

I put a thick slice of pepper Jack cheese on each chip. Then I put an extra slice of fresh jalapeno in the middle of each one. I also line the pan with parchment paper so that none of the cheese gets wasted during eating. The chrispy cheese edges taste great and you don't want to lose that to the pan.

I cook mine at 370° for 17 minutes. That's the perfect time & temp for my oven. Then I take em out and add a piece of tuna on top of the jalapeno slice. To top it off I put a tiny dab of my favorite teriyaki marinade sauce from Kona on each one.

 

[Selassie I]

I made some fire shrimp shish kabobs last night.

They are fairly simple... but they are so good. Here's what I did...


One tip for shish kabobs that many skip is soaking the sticks in water for hours before putting the goods on them. I put mine in water in the morning on the day that I plan on making them. I make sure they are kept completely underwater by weighing them down with spoons. By doing this, your sticks won't burn up on the grill... and the food slides off better after cooking.

I used poblano and a red type of bell peppers and onions. I hate green bells... they are gross to me. Replace anything you currently use green bells on with poblanos going forward... you can thank me later.

I cut them up into nice sized pieces... then I spice them with coarse ground salt and pepper... then I toss them well with olive oil (helps to prevent burning). I also cut up a fresh pineapple and seasoned that with cayenne pepper. That got tossed with olive oil too.

I marinated the big shrimp I got in a spicy Korean sauce that I'm really into right now after I peeled em down to the tail. I leave the tail tip on as a eating utensil. You can see them in the bag above. They don't need long to marinate... 2 hours tops. The pic below shows them after everything was skewered. I dusted them with a Sweet/Hot dried pepper blend that I use on seafood. That's the red flakes you might see.

Here's what they looked liked after I grilled em. We have some leftover since I made so many... hopefully there will be some left for me tonight when I get home. They taste great cold the next day... so I may be SOL thinking they won't be all eaten by then.

 

[RamFan503]

I hate green bells... they are gross to me.

Disgusting in fact.

Replace anything you currently use green bells on with poblanos going forward... you can thank me later.

Absolutely.

So those red peppers.... They don't look like bells. I've seen some that were narrow but those look like a totally different pepper. Any idea exactly what they are?

 

[Selassie I]

Disgusting in fact.

Absolutely.

So those red peppers.... They don't look like bells. I've seen some that were narrow but those look like a totally different pepper. Any idea exactly what they are?

Yeah... they're not the normal red bells.... but they are almost the same. The flesh is a little less thick, but the taste is very very similar. The flesh is more like a poblano than a bell.... no detectable level of spice though. Publix has em here sometimes right next to the other bells... they don't always have them though.

 

[CGI_Ram]

I made some fire shrimp shish kabobs last night.

They are fairly simple... but they are so good. Here's what I did...


One tip for shish kabobs that many skip is soaking the sticks in water for hours before putting the goods on them. I put mine in water in the morning on the day that I plan on making them. I make sure they are kept completely underwater by weighing them down with spoons. By doing this, your sticks won't burn up on the grill... and the food slides off better after cooking.

View attachment 36104


I used poblano and a red type of bell peppers and onions. I hate green bells... they are gross to me. Replace anything you currently use green bells on with poblanos going forward... you can thank me later.

View attachment 36105


I cut them up into nice sized pieces... then I spice them with coarse ground salt and pepper... then I toss them well with olive oil (helps to prevent burning). I also cut up a fresh pineapple and seasoned that with cayenne pepper. That got tossed with olive oil too.

View attachment 36106


I marinated the big shrimp I got in a spicy Korean sauce that I'm really into right now after I peeled em down to the tail. I leave the tail tip on as a eating utensil. You can see them in the bag above. They don't need long to marinate... 2 hours tops. The pic below shows them after everything was skewered. I dusted them with a Sweet/Hot dried pepper blend that I use on seafood. That's the red flakes you might see.


View attachment 36107


Here's what they looked liked after I grilled em. We have some leftover since I made so many... hopefully there will be some left for me tonight when I get home. They taste great cold the next day... so I may be SOL thinking they won't be all eaten by then.


View attachment 36108

View: https://media.giphy.com/media/l0HlFZ3c4NENSLQRi/giphy.gif

 

[Loyal]

CGI and I love Arby's Beef & Cheddars with red ranch......Oooohyea! We LOVE the MEATS!

 

[Memento]

Just had a dinner that was delicious and healthy (and in the spirit of Cinco De Mayo): Tostito chips, shredded cheese, canned black beans, and canned corn in a rectangular bowl. The black beans and corn had to have the juices dumped out, but it's a lot more delicious than one would think.

 

[1maGoh]

Just had a dinner that was delicious and healthy (and in the spirit of Cinco De Mayo): Tostito chips, shredded cheese, canned black beans, and canned corn in a rectangular bowl. The black beans and corn had to have the juices dumped out, but it's a lot more delicious than one would think.

Vegetables from a can, the way Good intended.

 

[dieterbrock]

Little comfort food on a cold Rainy Jersey day. Some sausage and peppers Murphy style on the grill

 

[CGI_Ram]

Little comfort food on a cold Rainy Jersey day. Some sausage and peppers Murphy style on the grillView attachment 36257

Looks great! Love that kind of meal. What is “Murphy Style”? Skillet?