Bison “Stroganoff”

Posted by johngl

Some of you may wonder if I am stuck in a bison rut given that this will be my third post discussing the venerable bovine and how to cook it.  When you start with a “prime rib” roast big enough for about six people and you’re only feeding two, well, there’s some leftovers to contend with.  Lucky for me, I like leftovers; I passionately dislike wasting food, so I’ll try about anything to use something up completely (down to using trimmed meat and fatty bits for stock).

Bison Strognoff

If you recall from my original Sous-Vide Bison post, I nearly blew it with the temperature. To get to those wonderfully pinkish center slices, I had to cut off both slightly overcooked ends.  In this instance, “slightly overcooked” means medium-well instead of the desired medium-rare. So, in short, these are pieces my most glorious spousal unit used in the Stroganoff.

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Most Glorious Spicy Chicken Soup

Posted by johngl

As many of you know, we (we = most glorious spousal unit and myself) make our own stocks in this household. Chicken, beef, pork, fish, even shrimp and lobster stocks get made from carcasses, bones, gristle, and shells — essentially anything we don’t eat on the first round.

We use these stocks for sauces, demi glace, and more frequently, soups.

Most Glorious Spicy Chicken Soup

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4th of July Paella Fest

Posted by johngl

I’ve done a couple of other posts on paella (Paella and Paella Cookoff?) so the fact that grown men venture into 100°+ Texas temperatures and cook mass quantities of food in huge pans over an open fire should come as no real surprise.  So let’s leave the mere amateurs to cooking the mundane (hot dogs and burgers) on their shiny new stainless steel grills and come join me for more of this open fire cooking.

Searing chicken thighs
Chicken thighs searing skin-side-down over an open fire

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Red Beans & Rice…and Ham Hocks?

Posted by johngl

It was a little chilly over the weekend.  The gusty winds were blowing brightly colored leaves around the yard and it just felt like a good time for some comfort food.  Lucky for me, my beloved most glorious spousal unit, the queen of comfort food, ran across some ham hocks at the local grocer and we had plenty of beans and rice in the larder.

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