Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again.
May 6, 2017 – T-Bones steaks (large, 3/4″ thick) reverse seared on the Weber with SnS with Jack Daniels Barrel wood chips and fresh corn on the cob turned out good but note medium-rare like Mary likes. Continue reading
From Chef JJ:
Lay paper to form a diamond bottom point toward you. Brisket in the center, horizontally corner to corner. Fold bottom point over meat to cover. Fold in side points to center. Roll the package away from you to top point. You are wrapped….JJ
FOR THE REMOULADE:
- 1/2 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon Sriracha
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoons dijon mustard
- 1 shallot, coarsely chopped
From http://hostthetoast.com/crab-cakes/ where he says “The recipe for the remoulade was adapted from Food Network Star Jeff Mauro, and it is perfect for any type of fried seafood.”
Ingredients
- 1 28-ounce can whole tomatoes, drained
- 1 small onion roughly chopped
- 1 clove garlic roughly chopped
- 1/2 cup cilantro mostly leaves, discard thick stems, but thin stems are ok
- 1-2 chipotle peppers from can
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Place all ingredients into food processor or blender and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients. Serve as a condiment or as a dip with tortilla chips.
My Idea – Use fresh tomatoes. Put them, garlic and quartered onion in oven to roast until charred on the edges.
http://allrecipes.com/recipe/24626/roasted-tomato-salsa-i/
INGREDIENTS
1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
Sugar, to taste
DIRECTIONS
1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.
2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.
3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in the refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.
From http://www.seriouseats.com/recipes/2012/05/roasted-tomato-salsa.html
SWEET POTATO CORNBREAD
Early Alabamians’ diet mostly consisted of the many dishes that can be made from dried corn. The addition of sweet potatoes makes this cornbread unique and exceptionally moist. The cornbread is already fairly sweet, but the addition of a drizzle of warm Sorghum Butter Sauce makes it over-the-top delicious.
1/4 pound sweet potatoes
1 stick unsalted butter, room temperature
2 cups brown sugar
4 eggs, room temperature
1/2 cup whole milk
2 cups cornmeal
Sorghum Butter Sauce (see below)
1. Peel and chop the sweet potatoes. Boil in an inch of water, covered, until fork tender. Drain the water and mash with a fork. Allow to cool.
2. Preheat oven to 350 degrees.
3. Add the butter and sugar to the bowl of an electric mixer and beat with the paddle attachment until mixture is light and creamy.
4. Remove the bowl from the mixer and stir in the sweet potatoes.
5. Gently whisk the eggs in a small bowl and then add eggs to the sugar-butter mixture.
6. Add the milk and then the cornmeal and stir to combine. Pour into a greased casserole or cast-iron skillet and bake for 50 – 60 minutes, until set and light golden brown on top. Serve warm from the oven with warm Sorghum Butter Sauce drizzled over top. Serves 8.
Extracted from Mobile Bay Magazine where they say “Adapted from the Gulf City Cookbook, United Brethren Publishing House, 1878”.
Extracts from AmazingRibs here.
At the rear of the chuck, where it connects to the rib primal there are about two steaks called chuck eyes that are practically the same as the vaunted ribeye, only a lot cheaper.
Loin (Short Loin & Sirloin 17%)
Here’s a section that can challenge the rib primal for primacy when cooked properly. Again, the main muscle is the longissimus dorsi muscle. The longissimus has many popular names in the loin section: Strip steak, New York strip, Kansas City strip, shell steak, loin, and strip loin.
The other main muscle in this primal is the tenderloin, or psoas major. This is the muscle from which filet mignon and chateaubriand is cut.
Strip is marbled and mouth coating, tenderloin has little fat and is the most tender muscle on the steer. Delightfully, the two come together in T-bone and porterhouse steaks.
The T-bone and porterhouse are similar looking steaks with the two muscles separated by a T-shaped section of backbone. One side of the T has a large section of loin and the other has a small section of tenderloin. The difference between the porterhouse and T-bone is the size of tenderloin. Because the tenderloin tapers like a baseball bat and the T-bone is further to the front of the animal, the tenderloin portion is smaller than on the porterhouse, a minimum of 1/2″ wide at the T. The tenderloin on the porterhouse must be a minimum of 1 1/4″ wide, but they can be up to 3″ wide as you move to the rear.
Sometimes tenderloin/filets are left on the T-shaped bone, sometimes they are removed. Ditto for the loin. Interestingly, porterhouse is getting hard to find because the animals are getting so big that a 1″ steak can weigh a whopping 25 ounces.
Tri-tip is the poor man’s tenderloin, and strip loin roasts can be just as good as prime ribs.
(From Chef Resources) Beef Short Ribs can be cut from three different sections of beef. The most common short rib cut is the Back Rib (NAMP 124) which comes from the thick side of the prime rib. A second source, called Plate Short Ribs (NAMP 123 series), is found in the plate primal, which is found in the animal’s forequarter right below the rib primal. The last are called Chuck Short Ribs (NAMP 130) which come from right under the chuck from the first to the fifth rib, and can also go by the name Flanken Ribs. Continue reading
The cream sauce here looks authentic and could be used with shrimp, crab, fish, or sausage.