Neck to Tail…Spatchcocked, Not Half-Cocked

Most glorious spousal unit and I were walking the aisles of our local Amish Market seeking turkey. Sadly, all the gobblers had flown the coop and there wouldn’t be any returning until Tuesday. We found duck. And goose. And turkey parts: breasts, legs, thighs, and necks. Forgive me, but I wanted an assembled bird.
Spatchcocking!
Okay, well mostly assembled. This one is missing a lot of what it was hatched with.
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Sous Vide NY Strips and Cheesy Mashed Potatoes

And so it came to pass that most glorious spousal unit actually asked for a sous vide steak. We’re making some progress!
Steak and Cheezy Potatoes!
She’s a meat and potatoes sort, so I asked her how she wanted the taters.

“Mashed. With cheese.” says she.
“Hmmm. Well, that’s different. What kind of cheese?” I asked stupidly.
“Cream cheese and Cheez Whiz®.”

Whatever. If that’s the price I pay to get her to buy into sous vide rather than just indulging my experiments, so be it.
Getting Ready for a Bath!
The steaks are on the left. Italian sausage in two-packs, then an 8 lb pork shoulder. In all, fourteen pounds of flesh.

She just rolls her eyes realizing this monster sous vide rig will now be on the counter (again) for days.
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Bakin’ Atlantic Salmon and Fryin’ Potatoes

Posted by johngl

One of my (many) pet peeves is over-cooked fish. For whatever reason, even the best of cooks can’t seem to get it quite right. This piece of salmon was baked at 150°F for twenty minutes.

salmon

Before seasoning, I gave the fish a rub down with some freshly squeezed keylime juice, then seasoned with kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, and coriander. It’s a spicy, tangy mix that I’ve grown quite fond of over the years.

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Grilled Ribeyes and Roasted Russet Burbank Potatoes

Posted by johngl

We were tripping the rift inside of Costco yesterday and developed a hankerin’  for some red meat somewhere along the way. But this post isn’t really about steak — though you will see steak posted — it’s about the potatoes.

Oven Roasted Russet Burbank Potatoes

These may well be the best roasted potatoes I’ve come up with in a while and I’d thought I’d share the secret formula. Well, that’s a bit of stretch. I do this blogging thing to keep track of my own cooking adventures, but if you feel like coming along for the ride, I don’t mind.

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Grilled T-Bone, Gnocchi “tots”, and (un)truRoots Bean Trio

Posted by johngl

I’ve been good lately. I mean dietwise good (let’s not get too crazy). I’ve dropped over 30 lbs from my all-time high of 238 by getting a lot more exercise and generally eating smaller portions. It was time for a reward dinner. So, last night, I ate a 30 ounce T-bone, bone and all, all by myself. OK, so I didn’t actually eat the bone, but certainly gnawed on the thing.

Grilled red meat, legumes, and Gnocchi "tots"

It’s a little difficult to believe that I used to eat that kind of volume on a regular basis. People told me, Dude, you’re six and a half feet tall, you can carry that extra weight. Maybe so, but I have to say that I certainly feel a lot better down here in the 207 range. My goal is to get under 200. And, in case you’re thinking that’s too thin, there was a time when me and my (racing) bicycle together weighed in under 200. I was a rail-thin 165 in those days, eating 6000 calories a day.

Enough about me. Let’s get on with the food!

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Gnocchi, Blue Cheese, and Bacon. Oh My!

Posted by johngl

Herein lies a dimension beyond that which is known to man. It is a dimension as vast as space and as timeless as infinity. It is the middle ground between light and shadow, between science and imagination, and it lies between the pit of man’s stomach and the summit of his culinary knowledge. This is the dimension of exploration. It is an area which we call the Gnocchi Zone.

Gnocchi, Bacon, and Blue Cheese

If you’ve read the previous post, you just might think you are experiencing a bit of déjà vu, that flicker in the Matrix where you’re absolutely certain that you’ve experienced the very same thing before. In this particular case, you’d be correct.

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Making MicroChips: Part 2 (Microwaved Potato Chips)

Posted by johngl

After doing some yard work, I felt like having a snack. And, since I didn’t quite finish out my MicroChip experiments, it seemed like a likely union.

If you’re too lazy to read the earlier post, I’ll just say that I was working on a BBQ version of the chipset and certain organic materials were browning too quickly.

One minute pre-cook

I seasoned these chips (both sides) with my bbq rib rub after one minute at full power in the microwave, the theory being that since the seasoning, which contains sugar, would be less likely to burn.

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Making MicroChips (Microwaved Potato Chips)

Posted by johngl

It was about noon today and I’d just finished my weekend dose of Health and Relaxation in a Glass when I ran across a facebook link posted by a good friend of mine whom I shall refer to as Brittany. If it weren’t for her, I would miss out on all sorts of stuff out there on the interwebs. Anyway, since I’ve never tried nuking thinly sliced potatoes, I thought I’d give it a shot. I mean really, it’s only a potato. I know, it’s a terrible thing to waste, but you only live once.

MicroChips in full splendor!

As it turned out, I didn’t waste a thing!

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