patrick.net

A simple steak, seared then baked works perfectly fine. No need to get fancy.

But if you want to get fancy, I defer to the expert.
www.youtube.com/embed/t3woSuuzQuc?start=9

As long as the steak was Wagyu New York cut, with some fried mushrooms 🍄 🤤
I had one of those a couple months ago and it's ruined me for normal steak.

rando says

I made lamb rogan josh twenty years ago and it somehow came out so perfectly that I still remember it.

https://en.wikipedia.org/wiki/Rogan_josh

Goes great with an intense red wine, maybe malbec or syrah.

Follow that with baklava and an espresso.

Thank ya kindly. Sounds superb.

Dan8267 says

A simple steak, seared then baked works perfectly fine. No need to get fancy.

But if you want to get fancy, I defer to the expert.

www.youtube.com/embed/t3woSuuzQuc?start=9

😂👍 #favabeans

I've never used cognac to marinate steak. It sounded good to me. I kind of want to break out of simplier recipes. Nothing against them, I just have a passion for cooking and want to flex my skills a bit. Thanks, for the feed back though. ☺

rando says

Shortly after that culinary adventure, I went to western Ireland with my not-yet-wife and had an Irish breakfast for the first time.

Five kinds of meat, egg, potato, and half a tomato, all fried in excellent butter.

Then we went for a walk on the cliff near Dingle and I swear I was high from the fat in the breakfast and the cool mist in the air.

That's great. Ireland is definitely at top of my travel destination list. I was just listening to some Celtic fiddle music & no other instrument makes a more beautiful or sadder sound. Breath taking.

I wish I had time to make a breakfast like that. Normally I just have a lame ol' bagel or some toast. Then I have to hoof it out the door.

Quigley says

As long as the steak was Wagyu New York cut, with some fried mushrooms 🍄 🤤

I had one of those a couple months ago and it's ruined me for normal steak.

In my experience, very few cook steaks well. Dry and tough most of the time. Horrible waste of one of the best things you can eat, in my opinion.

A cheap cut of chuck cooked 30 hours in sous vide at 130F then seared. $2.99 a pound and as tender as a good ribeye.

rando says

Zee says

bacon wrapped scallops

Scallop ceviche and a 6-pak of ice cold BOHEMIA. It will cure all your ills.

rando says

the religious level.

LOL - cook everything with a dollop of wine, flavor acidic soups with a little sherry, and use red wine vinegar and olive oil for the salad.

komputodo says

Scallop ceviche and a 6-pak of ice cold BOHEMIA. It will cure all your ills.

Or consider thirds each of grapefruit juice, sparkling water, and sauvignon blanc in a large glass. That would go well with scallop ceviche, and it's damn tasty by itself on a hot day too.

Rack of Rat with Cusps of Caretaker...

BlueSardine says

Rack of Rat with Cusps of Caretaker...

?

Zee says

Just a simple lasagna and a salad

Simple Lasagna Sucks shit!

I saw Ricotta Cheese in the fridge last week and asked my wife if she had plans to make Lasagna.
She said she did, so I asked her if she wanted me to make a sauce. She said that she had already bought two jars of sauce.

There was a time you could buy decent to OK sauce. Not anymore, most of it, besides them not being good sauce as before. Has since started adding tons of sweeteners than ever. There is so much HFCS in 80% of the shelf brands, you could put it on pancakes.
Good Lasagna starts with good sauce. The rest is just layering flat noodles and spooning on cheese and sauce.

anonymous says

This is seriously great cake and like the author I had forgotten about it until I read the article. My mother used to make this three or four times a year if we were lucky. The cake never saw 24 hours and it was gone. Not too much on cakes, pies and the like but this cake is hard to walk away from. Worth reading the article since there are a few variants you can use with the frosting etc.

Hawaiian Wedding Cake

Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)

CAKE

2 teaspoons baking soda

2 cups all-purpose flour

2 cups sugar

2 eggs

1 can (20 ounces) crushed pineapple with juice (reserve 1/3 cup drained pineapple for the frosting if desired)

2 teaspoons vanilla extract

2 cups walnuts

FROSTING

8 ounces cream cheese

1/2 cup confectioners' sugar

1/2 stick butter or margarine

1 teaspoon vanilla extract

Lightly...

Sounds amazing. I'll probably make this over the weekend.

Tenpoundbass says

Zee says

Just a simple lasagna and a salad

Simple Lasagna Sucks shit!

I saw Ricotta Cheese in the fridge last week and asked my wife if she had plans to make Lasagna.

She said she did, so I asked her if she wanted me to make a sauce. She said that she had already bought two jars of sauce.

There was a time you could buy decent to OK sauce. Not anymore, most of it, besides them not being good sauce as before. Has since started adding tons of sweeteners than ever. There is so much HFCS in 80% of the shelf brands, you could put it on pancakes.

Good Lasagna starts with good sauce. The rest is just layering flat noodles and spooning on cheese and sauce.

Yes, agreed. Sugary tomato sauce doesn't sit well with me. Same with pizza. Speaking of which, I rarely find good pizza shops.

anonymous says

William Falgoust won our "Win Your Weight in Shrimp contest presented by Rouses Markets," with a family favorite, Shrimp Amelie, a dish made up of tomato gravy, feta cheese and splashes of Herbsaint and brandy.

It was among more than 40 shrimp recipes submitted to the contest by readers of NOLA.com and The Times-Picayune in the greater New Orleans area.

William Falgoust's Shrimp Amelie. Serves 4-6

6 tablespoons olive oil, divided

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup chopped celery

1 28-ounce can crushed tomatoes

1/4 teaspoon salt or to taste

1/2 teaspoon pepper

1/4 teaspoon sugar

2 tablespoons fresh lemon juice

1/4 cup heavy cream

2 tablespoons butter

2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large

2 tablespoons brandy

I rarely cook with shrimp. Very, very rarely. I think maybe once...? Coconut shrimp over white rice years ago. So, if I make this or something like it, it would only be for myself since shrimp is not popular in my house. Thanks for sharing.

komputodo says

A cheap cut of chuck cooked 30 hours in sous vide at 130F then seared. $2.99 a pound and as tender as a good ribeye.

As long as it doesn't smell weird. J/K.

anonymous says

Shrimp Boil for Two

www.youtube.com/embed/zOtQhdMBYD4

Seafood Boil! Crab, Sausage, Shrimp & Potatoes

www.youtube.com/embed/lZF5lfyjLdo

You're on a roll!

Depends on how simple that Lasangna was.
Nothing worse than Jar Italian Tomato sauce. It has so much HFCS, I will spit it out with a rude loud "FFFFTTTTHHHBPPPTH"
and I don't give a fuck who I spat it on.

That shit is disgusting, and I loathe a cook that will use it.
Nothing more simple than a tomato sauce jar sauce is lazy and I don't trust cooks that will use it.

anonymous says

Moist and Tender Baked Pork Chops.

Simple recipe which is good. I love pork chops, and usually oven bake after searing. Recently I make a nice sauce from sun dried tomatoes, heavy cream, garlic, etc. Lots of recipes on line. Puree everything with an immersion blender. C'est magnifique.

This Amazing Pizza Dough Recipe Has Just Three Ingredients, No Kneading Required

If you’re anything like most people with functioning taste buds, then you probably call pizza your favorite food. Even if you’ve never made homemade pizza before in your life, there’s another way of getting your margherita fix besides delivery and DiGiorno. Yes, it involves cooking, but anyone can do it.

This pizza dough recipe, via Bon Appétit, calls for just three basic ingredients: flour, sea salt, and active dry yeast. Better yet, the dough can be made three days ahead and chilled. It requires no kneading, which happens to be one of the trickiest parts of baking bread or making pizza. Too much pressing can break down the gluten and leave you with a gooey, shapeless dough, and nobody wants that.

This recipe takes that out of the equation completely. Start by combining 7 1/2 cups of all-purpose flour, 4 teaspoons of fine sea salt, and 1/2 teaspoon of active dry yeast in a bowl and whisking them together. Gradually stir in 3 cups of water until it’s well mixed, and then use your hands to form the dough into a ball.

Transfer the dough to a large bowl, cover it with plastic wrap, and let it rise at room temperature for about 18 hours. The time may vary depending on the temperature—the room should be as close to 72°F as possible—but you’ll know it’s ready to go when the dough is more than twice its original size and you see small bubbles forming on the surface.

Next, cover a counter or flat surface with a little extra flour, plop your dough down, and start working it into a rectangular shape, then divide it into six portions. The next step, described by Bon Appétit, requires a little handiwork, but nothing too challenging:

“Working with one portion at a time, gather four corners to center to create four folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.”

Finally, you can cover the dough with plastic wrap and let it rest for about one hour. Then you’re ready to flatten each ball into a circle, add toppings, and bake it for about 10 minutes at 500°F–550°F. Once you've mastered pizza, you can move on to this easy three-ingredient pasta sauce that's hailed by some as the world's best.

http://mentalfloss.com/article/549438/amazing-pizza-dough-recipe-has-just-three-ingredients-no-kneading-required

The Pasta Sauce Hailed as the World's Best Is Surprisingly Easy to Make at Home

Just as Julia Child changed the way Americans felt about French cooking, Marcella Hazan changed the way they felt about Italian cooking. And though she's not a household name the way Child is, you've probably seen a copy of Essentials of Classic Italian Cooking in a kitchen or two.

One of her most famous recipes is also the simplest. Her pasta sauce only requires three ingredients and less than an hour, as Delish alerts us.

First, the ingredients. You'll need a 28-ounce can of whole, peeled tomatoes; one peeled, halved onion; and 5 tablespoons of butter. (Yes, 5 whole tablespoons of butter.) You'll also want a pinch or two of salt.

Put everything together in a single pot and set it to simmer over medium heat on the stove for 45 minutes, uncovered. Give it the occasional stir.

And that's it. After the 45 minutes is up, toss out the onion halves, and pour the sauce over your favorite pasta. Easy.

Even now, the sauce's simplicity makes it a little radical. The raw onion and unmelted butter look flat-out weird just sitting there in a pot of tomatoes. But banish the skepticism, please.

Hazan died in 2013. Her husband and translator (she wrote in Italian), Victor Hazan, explained how the sauce came to be in an interview with Epicurious in 2016:

Marcella was a genius when it came to taste. She had an immediate understanding about how flavor affects a dish. She asked herself, 'Why chop an onion? Why saute? I'm going to put the onion, tomato, and butter together and forget about it.'

This recipe is just proof that great cooking doesn't always have to be complicated. If Hazan's style piques your interest, check out some of her other cooking tips gathered by Epicurious (link below)

http://mentalfloss.com/article/544003/pasta-sauce-hailed-worlds-best-surprisingly-easy-make-home

16 Things Marcella Hazan Taught Us About Cooking - https://www.epicurious.com/expert-advice/best-marcella-hazan-cooking-tips-article

This Is One of the Highest Rated Recipes on the Internet

When that inevitable cheeseburger craving sneaks up on you, you don't have to hop in your car and head to your favorite fast food chain. In fact, you don't have to opt for a sandwich at all. Instead, indulge in this Test Kitchen-approved recipe from our sister site Taste of Home:

Cheeseburger Soup—their site's highest rated recipe of all time, which received nearly half a million views in 2018. Still insistent on a classic stack? Try one of these copycat restaurant burgers.

With 586 reviews and an impressive 4.76 rating, it's no surprise that this recipe, which was first published in the print Taste of Home magazine in 1996, was a contest winner when originally submitted more than two decades ago.

Joanie Shawhan, the home cook and mastermind behind this oh-so-creamy goodness, was inspired to stir up the soup, which she calls an "all-American treat," when a local restaurant wouldn't give the recipe for a soup that she and her family enjoyed so much. Before you head to the kitchen, brush up on these cooking tricks that are only taught in culinary school.



Without too much effort, you can enjoy it too. Requiring only two pieces of cookware, a saucepan and a skillet, this recipe is simple both to prepare and to clean up. Each bowl is brimming with quintessential cheeseburger ingredients, including onions, ground beef, and process cheese. But it also has some unexpected add-ins to give it that extra flair, like carrots and celery. If you like, try some personal touches to take it to the next level, like incorporating relish or sprinkling bacon over top. (Look here for more soup topper ideas.) And don't forget—once you've tasted it yourself, head to Taste of Home's website and give it a review of your own.

Cheeseburger Soup

Total Time Prep: 45 min. Cook: 10 min. Makes 8 servings (2-1/4 quarts)

Ingredients

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta process cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Test Kitchen tips

Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
To prevent soup from curdling, remove from the heat before adding sour cream.
Go all out! Serve in bread bowls with condiment skewers; try cocktail onions and mini pickles.
More hearty recipes for people who love cheeseburgers.

Nutrition Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

https://www.tasteofhome.com/recipes/cheeseburger-soup/

Aldi Is Releasing 5 New Cheeses for St. Patrick’s Day - Aldi’s newest Irish cheeses made with whiskey and beer.

Aldi recently announced the addition of an Irish Cheese Truckle Assortment, which includes varieties of Irish cheddar made with Irish beer and whiskey. There’s also a Pesto Gouda and English Sage Derby, both of which are appropriately green for the holiday. The cheeses are all only $3.99 and will be available at locations nationwide starting February 27.

Irish Cheddar with Irish Whiskey

This Irish Cheddar from Happy Farms is imported directly from Ireland and infused with real Irish whiskey.

English Sage Derby

Aldi’s new English Sage Derby cheese is a mild, light cheese that’s made with sage—which gives the cheese a green marbled look.

Irish Cheddar with Irish Beer

Does it get more Irish than this? Celebrate the holiday by snacking on a rich and creamy imported Irish cheddar that’s infused with the classic nutty taste of Irish beer. It’s like drinking a Guinness and good Irish cheese all at once.

Pesto Gouda

Aldi’s newest Gouda is made with basil and garlic, giving it a green coloring and a slightly sweet, herbal flavor that is complemented by the garlic.

Aged Irish Cheddar

If you’re not looking to try new or unusual flavors this St. Patrick’s day, Aldi’s traditional Aged Irish Cheddar is the one to try. Imported straight from Ireland, this cheese has a slightly creamy texture with a rich and tangy taste.

https://www.bhg.com/news/aldi-is-releasing-new-cheeses-for-st-patricks-day/

Ten signature dishes from around the world

Food is more than fuel. Often a sensual pleasure, food can be central to friendships, romance and celebrations. It can also help bind a community through shared cultural roots

Each time you visit this special interactive feature you will see a new selection of 10 dishes from our delectable database. We analyse the ingredients and their significance. Each time you return to the page we will share new dishes and information for you to feast upon

Where do these dishes come from?

Test your gastronomical knowledge by clicking on the triangle and selecting where you think each meal originates. Clues about the dishes are available by clicking on the information icon I

https://multimedia.scmp.com/lifestyle/article/2178630/the-pleasure-of-food/index.html?src=moreGraphics

Hawaiian Wedding Cake - part of the recipe is missing - reposting.

Hawaiian Wedding Cake

Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)

CAKE

2 teaspoons baking soda

2 cups all-purpose flour

2 cups sugar

2 eggs

1 can (20 ounces) crushed pineapple with juice (reserve 1/3 cup drained pineapple for the frosting if desired)

2 teaspoons vanilla extract

2 cups walnuts

FROSTING

8 ounces cream cheese

1/2 cup confectioners' sugar

1/2 stick butter or margarine

1 teaspoon vanilla extract

Lightly grease a 9-by-13-inch baking dish.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking soda, flour and sugar. Add the eggs, pineapple (with its juice), vanilla and nuts; mix well.

Pour the batter into the prepared baking dish and bake 35 to 45 minutes. Remove from oven and cool.

To make the frosting: Beat softened cream cheese until fluffy. Add the confectioners' sugar, softened butter and vanilla. Fold in the reserved 1/3 cup pineapple if desired. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.



https://www.freep.com/story/life/2017/05/12/hawaiian-wedding-cake-stirs-memories/320269001/

Moist and Tender Baked Pork Chops

Ingredients

4 boneless, pork chops - ~1 inch thick

1/2 tsp. black pepper

1 tsp. seasoning salt

1 tsp. garlic powder

1 tsp. onion powder

1 to 2 Tbsp. olive oil

1/2 to 1 cups water

How to Make Moist and Tender Baked Pork Chops

Step-by-Step 

1 Preheat oven to 300 degrees.

2 Mix together black pepper, seasoning salt, garlic & onion powder. Rub evenly all over each pork chop.

3 Heat olive oil in a frying pan over med-high heat. Lay pork chops on pan and allow to sear for 2 minutes without moving them. Flip the pork chops over and allow to sear for 1 minute longer.

4 Remove pork chops and place in an oven safe baking dish. I use a 19 x 13 Pyrex baking dish.

5 Pour in the water. You will want the water to come about 1/3 the way up the pork chop.

6 Cover baking dish tightly. I use tinfoil and seal the sides very tight. Place in preheated oven.

7 Bake for 1 1/2 to 2 hours. Your pork should be at 160 degrees when done. I would not check until at least an 1 1/2 hours have past. You will let out all the steam that is keeping the chops moist.

8 The juices in the baking dish make a wonderful gravy.

https://www.justapinch.com/recipes/main-course/pork/baked-pork-chops-2.html

William Falgoust's Shrimp Amelie (image on comment #28)

Serves 4-6

6 tablespoons olive oil, divided

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup chopped celery

1 28-ounce can crushed tomatoes

1/4 teaspoon salt or to taste

1/2 teaspoon pepper

1/4 teaspoon sugar

2 tablespoons fresh lemon juice

1/4 cup heavy cream

2 tablespoons butter

2 pounds wild-caught Gulf shrimp, peeled and deveined, cut in half if large

2 tablespoons brandy

2 tablespoons Herbsaint

6 ounces feta cheese, crumbled

2 tablespoons chopped parsley

2 tablespoons green onion tops, chopped

3 cups rice, cooked

Heat 4 tablespoons olive oil in heavy 2-quart saucepan. Add onions, celery and garlic and saute until lightly browned. Add tomatoes, salt, pepper, sugar and lemon juice.

Cook over medium-low heat until thickened, about 30 minutes, stirring occasionally.

https://www.nola.com/food/2017/06/win_your_weight_in_shrimp_winn.html

Power Bowls - Fish Taco Bowl



Fish Taco Bowl By Sweetgreen

Serves 4 - Active Time 20 min. - Total Time 20 min.

Vinaigrette :Fish Taco Bowl

Vinaigrette Ingredients:
3 Tbsp lime juice
2 Tbsp chopped cilantro
4 tsp minced jalapeno
2 tsp white wine vinegar
1 tsp kosher salt
½ tsp ground cumin
1 clove garlic
¾ cup grapeseed oil

Remaining ingredients:

4 (4-oz) steelhead trout or wild salmon filets
Salt and black pepper, to taste
Pinch cayenne
6 cups baby arugula
4 cups cooked quinoa, warm
1 cup thinly sliced red cabbage
1 cup crumbled tortilla chips, plus extra whole chips for garnish, if desired
¼ cup cilantro leaves, plus extra for garnish

Hot sauce, for garnish (optional)

Lime wedges, for serving

Directions

1.To prepare vinaigrette, combine first 7 ingredients in a blender or food processor. Blend on high 1 minute. Turn off motor; scrape down sides. Blend on low 1 minute, slowly drizzling in oil until well combined. (Makes 1½ cups.)

2.Adjust oven rack to top third of oven. Preheat oven to 425°F.

3.Arrange fish skin side down on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake 7-8 minutes or until desired degree of doneness.

4.In a large bowl, combine arugula, quinoa, cabbage, crumbled tortilla chips and cilantro leaves. Add 1 cup vinaigrette; toss to coat. Divide among 4 bowls. Top each serving with 1 fish filet. Drizzle with hot sauce, if desired. Garnish with whole tortilla chips, if desired, cilantro and lime wedges.

https://parade.com/734750/parade/fish-taco-bowl/

Power Bowl - Sesame Cashew Noodle Bowl



Serves 6 - Active Time 30 min. - Total Time - 30 min.

Ingredients

1 (16-oz) pkg whole grain linguine
2 Tbsp toasted sesame oil, divided
3 cups broccoli florets, cut into ½-inch pieces
3 cups ¼-inch sliced red cabbage
3 cups matchstick-cut carrots
2 Tbsp black sesame seeds
1½ cups steamed shelled edamame
½ cup chopped cashews
½ cup sliced green onion
¼ cup chopped cilantro
Creamy sesame dressing (such as Kewpie or Stonewall Kitchen)

Directions

1.Bring a large pot of salted water to a boil. Add pasta; cook according to manufacturer's instructions until al dente. Drain. Transfer to a large bowl; toss with 1 Tbsp oil.

2.Bring another pot of salted water to a boil. Set up a large bowl of ice water. Add broccoli; cook 3 minutes or just until tender. Drain. Add to ice water; drain.

3.Add cabbage, carrots, sesame seeds and remaining 1 Tbsp oil to pasta; toss to coat. Divide evenly among 6 bowls. Top evenly with broccoli, edamame, cashews, onion and cilantro. Drizzle with dressing.

https://parade.com/734814/parade/sesame-cashew-noodle-bowl/

Power Bowls - Korean Beef "Noodle" Bowl (SloCooker or Hot Pot)



Serves 4 - Active Time 20 min. - Total Time 10 hr. 30 min.

Ingredients

1 cup beef broth
¼ cup coconut aminos
2 Tbsp toasted sesame oil
1 tsp fish sauce
½ tsp paprika
1 Granny Smith apple, peeled, cored and coarsely chopped
4 cloves garlic, minced
1 (2-inch) piece ginger, grated
1 (2-2½-lb) beef chuck roast, fat trimmed and cut into 2-inch pieces
1 (10.7-oz) pkg zucchini noodles or 2 small zucchini, spiralized
1 cup kimchi
½ cup thinly sliced red onion
2 large eggs, peeled, cored and coarsely chopped soft-cooked, peeled and halved (optional)
Toasted sesame seeds, for garnish

Directions

1.In a 4-quart slow cooker, combine first 9 ingredients. Cover and cook on LOW 10-12 hours or HIGH 5-6 hours. Remove beef. Add zucchini noodles to cooker; cover and cook on HIGH 2 minutes or until noodles have softened.

2.Shred beef with 2 forks. Divide cooking liquid and noodles among 4 bowls. Top evenly with shredded beef, kimchi, onion and, if desired, ½ egg. Sprinkle with sesame seeds.

https://parade.com/734789/parade/korean-beef-noodle-bowl/