Bear’s Kitchen: a T&T foodie thread

cannabineer

cannabineer

Ursus marijanus
After a cursory search, I couldn’t find a recent “yummy things” thread here.

Today’s midday meal showcases some of my latest food preparation successes.

This post is about a recipe for lamb I learned from a fellow undergrad of Sicilian descent.


Step 1 is good lamb. Walmart had these. The marbling spoke to me.

F56AD671-72A5-4E7C-B8F3-6DDDE58C1F61.jpeg

Note the seasoning paste in the mortar.

1 very large or 2 medium cloves garlic
1/2 teaspoon fresh peppercorns
1/2 teaspoon salt
2 tablespoons lemon juice
About 3 tablespoons dried basil

Grind salt and pepper; I use a coffee mill.
Peel and press the garlic twice. I press it onto a cutting board, then put it through the press again into the mortar.

Add ground salt and pepper to the garlic, then work the mortar and pestle to turn the garlic into a smooth paste. Salt and pepper make good abrasive for this.

Add lemon juice and then basil. The basil needs a half hour to rehydrate. Add more basil or lemon juice to arrive at a coarse paste that will stick to the meat when applied with a spoon, small spatula or fingers.

Too thick won’t stick. Too thin and there is visible liquid.

Coat every exposed surface of meat with a stucco of this paste. Stand the chops on the bone end, then stick the ready pan into the fridge for maybe an hour.

(Line a baking pan with foil.)

9CBCE648-F437-4C61-B306-DA6A3C26F8FF.jpeg

Bake at 375 for 20 minutes. “Costco thick” chops are closer to 30 minutes.

Serve with “Bear-naise”; recipe to follow.

5041E06A-569F-4206-BE4F-4EEA1A2FA764.jpeg

15AC5C0A-F873-436E-884E-6639CE6BD45D.jpeg

Béarnaise recipe and equipment list to follow.
 
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cannabineer

cannabineer

Ursus marijanus
Béarnaise, and its basic form Hollandaise, was something I took on as a teen in my parents’ house. Getting it to work with thin war-manufacture aluminum pots (purchased in ‘50s Austria) on an electric cooktop took a coupla iterations, but with Julia Child’s “ The Way to Cook” it was only a matter of time.

I'm good at the basic recipe, but hand-whisking often led to a sauce that was very tasty but a bit thin. Soupy. Overwhisking such a sauce did not improve it.

Recently I came into two game-changing technologies:
1) the stick (immersion) blender. I bought the Hamilton Beach cheapie at the ‘Mart, and it has risen to every challenge.
2) Sous vide cooking, as delivered by my Instant Pot Duo-Crisp.

Recipe:

2 egg yolks, separated
1/2 cup white wine vinegar
about 2 Tbs finely chopped shallot
1 Tbs dried tarragon
2 sticks (1/2 pound) butter; I used salted

Combine vinegar, tarragon and shallot in a small saucepan. Simmer covered until liquid is reduced to ~ 1 Tbs.

Place result in a 1-pint Ball or Mason jar with 2 egg yolks (I use jumbo eggs) and cook sous vide: 140 degrees for 75 minutes. This gives yolks of just the right sticky texture.

Melt 2 sticks of butter in a second jar while doing the above.

Pour butter into egg/shallot jar, then stick blend them together.

Done!

Reheat is perfect on the sous vide, 135 to 140 degrees. My latest portion “broke” on reheat, but a minute’s whisking with a fork reunited the sauce.
 
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curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
After a cursory search, I couldn’t find a recent “yummy things” thread here.

Today’s midday meal showcases some of my latest food preparation successes.

This post is about a recipe for lamb I learned from a fellow undergrad of Sicilian descent.


Step 1 is good lamb. Walmart had these. The marbling spoke to me.

View attachment 4899622

Note the seasoning paste in the mortar.

1 very large or 2 medium cloves garlic
1/2 teaspoon fresh peppercorns
1/2 teaspoon salt
2 tablespoons lemon juice
About 3 tablespoons dried basil

Grind salt and pepper; I use a coffee mill.
Peel and press the garlic twice. I press it onto a cutting board, then put it through the press again into the mortar.

Add ground salt and pepper to the garlic, then work the mortar and pestle to turn the garlic into a smooth paste. Salt and pepper make good abrasive for this.

Add lemon juice and then basil. The basil needs a half hour to rehydrate. Add more basil or lemon juice to arrive at a coarse paste that will stick to the meat when applied with a spoon, small spatula or fingers.

Too thick won’t stick. Too thin and there is visible liquid.

Coat every exposed surface of meat with a stucco of this paste. Stand the chops on the bone end, then stick the ready pan into the fridge for maybe an hour.

(Line a baking pan with foil.)

View attachment 4899627

Bake at 375 for 20 minutes. “Costco thick” chops are closer to 30 minutes.

Serve with “Bear-naise”; recipe to follow.

View attachment 4899629

View attachment 4899630

Béarnaise recipe and equipment list to follow.
Click to expand...
Where's the chopped mint?
 
cannabineer

cannabineer

Ursus marijanus
I bought ribeyes at the Mart today.

7674E4E7-159E-4131-A5E0-070A7C38F11A.jpeg

I grilled one and drowned it in a cheese sauce whose recipe Annie shared with me.

1Tbs salted butter
2 Tbs heavy whipping cream
1 oz mature extra sharp white cheddar
1 oz blue cheese (Castello and Trader Joe’s Cave Aged are excellent)
3 slices (2 oz) Great Value Swiss

Combine in saucepan with salt to taste. Heat gently and stir until the cheeses are fully melted. Pour over cooked meat and enjoy.

Another thing I learned from Annie is that I was undercooking my steaks. I now go for about midway between medium-rare and medium. It’s the intersection between best taste and best texture.

“hammered it” and this is a particularly delicious steak.

0148665B-A16E-4445-8747-AF07CBD6635B.jpeg

If I were not low-carbing it, I would pair it with fresh tempura onion rings and some chipotle aioli. Condiment recipe will come soon; I’m back to eating this plate of yum.
 
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