What's cooking? part 4

All About Roasting looks like a great book, thanks!

if i've never talked it up here, it's an amazing book and highly recommended.

here's the shorthand of the basic pork tenderloin recipe:

oven @ 350, pork at room temperature. heat a skillet, add oil, sear pork undisturbed on all sides, 6-8 mins total. transfer pork to a rimmed baking sheet, roast until pork reaches 140-145 degrees, 13-18 mins.

i believe the pork will overcook on the bottom if you move the skillet to the oven, thus the transition to the second pan.

I'm trying this tonight
http://www.food.com/recipe/perfect-pork-tenderloin-63828

btw that method didn't work, pork was undercooked, trying to fix it and not completely dry it out?

my lentil chard lasagne was pretty good, but there was too much fennel

Jacob, if the interior temp didn't get up to 145 F, either heat it in a covered pan (with some oil) on medium heat on the stove top or turn the oven back on to 300 F and stick it back in there until it does. Pork juices can still be pink at 145 F, but it will be safely cooked.

made 'bimla's chicken curry' from madhur jaffrey's climbing mango trees book for dinner - wow that was a good curry. TWENTY cloves of garlic! p sure you can smell me from here, lol.

kind of a crazy meal prep - I wasn't paying attention and forgot to start the rice when the curry was almost done, so it had to sit for a little bit while the rice cooked. but that gave me time to throw together an apple crisp for dessert with some sad leftover golden delicious that were looking very unloved in our fruit bowl, which is now in the oven.

kind of a marathon cooking day today! but all delicious, so def worth it! also: buggered

madhur jaffrey is great

p sure I'm voting her queen of my kitchen

I have so much red curry paste. Does anyone have suggestions for what to do w/ it besides coconut milk + protein + veggies?

Make spicy Thai Bloody Marys!

Mix with lime juice and marinate all the meats before grilling.

Incorporate into brownies or chocolate cake or ice cream, somehow

^^^maybe not such a good idea

Make a dressing for salad/veggies in general

Rub on penis

^^^No, don't do that

Make spicy Thai Bloody Marys!

― quincie, Tuesday, November 6, 2012 11:14 AM (8 hours ago) Bookmark Flag Post Permalink

ho. ly. shit.

Rub on penis

― quincie, Tuesday, November 6, 2012 11:16 AM (8 hours ago) Bookmark Flag Post Permalink

ho. ly. shit.

OK to be fair I have been in the same position re: rubbing on penis no I mean I have been in the same position with having a tub of Mae Ploy red curry paste, which is the bestest prepared red curry paste for sure, and thinking UH what am I gonna do with the rest of this stuff now that I have used one tablespoon.

IME it lasts forever and ever in the fridge if you seal up the lil baggie up tight.

Meanwhile, here at headquarters, we are rubbing red curry paste on penis no I mean roasting beets in the fireplace. Not sure how well this will go, but it seems wasteful to heat up the oven for a couple of little beets when I have a fire going already.

Actually I'm feeling kinda proud of the spicy thai bloody mary idea; you can stick a crushed stalk of LEMONGRASS in there in lieu of dumb celery.

N.B.: I like dumb celery

That is a rather inspired idea! I wonder if a little coconut milk in it would work, or just be gross?

i made a vegan tikka masala with tofu last night and it was SO FUCKING GOOD! i was surprised by how delicious the tofu turned it - it was really buttery and rich.

fancy butcher shop opened up near me so i want to check it out. first purchase--seasoned ground goat.

i'm thinking of making lamb meatballs with tomato sauce tonight and i have a bunch of squashes (butternut and buttercup). what should i do? might cook w/ onions, ginger, cinnamon, and raisins i dunno

made little fried cakes out of leftover saffron risotto and ate it for breakfast with poached eggs. fucking savage.

Ooh. Can I do something similar with leftover brown rice, obviously not as delicious as saffron risotto, but for breakfast?

That sounds amazing! I love risotto cakes but I've never made one/them. Is it sticky enough to stay together w/o some kind of binding agent or do you need to add egg or sthg?

All right, well, I had a lot of brown rice in the fridge so I added cheese and an egg, chives, broccoli. Browned it, flipped it. WIthout the yogurt or another binder, it didn't hold together, but it's still pretty good. I fried a 2nd egg and put it on top. :)

well mine was quite stiff from the (v cold) fridge so i could just lever out spoonfuls and flatten them a bit in the pan. in other circumstances a little bit of beaten egg might have been necessary. also breadcrumbs, flour, these are options.

That egg and browned-up rice cake thing was so good, I want to make some more rice that I don't need for anything just so I can have it for breakfast again.

Also I'm going to do something with a pork shoulder roast today. Roast it, probably.

playing it safe huh

jk

Sauteeing an 8-lb piece of tied up bone-in pig leg seemed like a long shot.

debone that sucker and stuff it!

jk

just made a kinda sublime scramble:
sauteed porcini, added egg and some moz-a-rella = so freaking simple but comforting and YUM

I actually might de-bone it and mash up garlic and herbs, paste them in there, and roll it back up.

sounds nice (even though not really a meat eater i still have appreciation for cooking (recipes, techniques, smells). maybe roast on a bed of chopped apples?

i didn't make the meatballs last night bc i was lazy but i went to wegmans and bought a buttload of food so there will be a lot of cooking in the near future. i'm making this right now http://www.publicradio.org/columns/splendid-table/recipes/chicken_tinga.html

they have 1-lb packages of ground free-range lamb so i got 3. they're like $7 which is a lot but for lamb it's not imo? because i love lamb

just made a kinda sublime scramble:

I did that the other day: mine was eggs scrambled with some dill and spring onion greens, then at the very last monent as it starts setting the curds, stirred in baby spinach and crumbled feta cheese. Soooo good.

tinga was awesome w/ corn tortillas, cotija, and avocados. it tasted like real mexican food. i think i might have quadrupled the number of chipotles though.

Pork roast spread with garlic, rosemary, truffle salt, paste moistened with apple cider, re-rolled and roasted for over 3 hours.
Boiled baby yellow potatoes with chives
Arugula salad with mustard dressing
Pan sauce made after pouring off the fat, reducing, some flour, adding more cider

I am only good at one kind of cooking and that is giant pieces of meat, but I'm decent at that, at least.

that sounds amazing

I am going to try red curry with shrimp. How do I buy shrimp? Should I just get whatever fresh shrimp is the cheapest at the Asian supermarket? What should I avoid? What's the yummiest?

you want black tiger shrimp, my man

The bigger the shrimp, the more I like dry cooking methods (grilling, pan sauteeing, roasting). In a curry, I like smaller shrimp, even though they're more work to peel.

I'm making shrimp and grits tonight because the version of that dish I had last week for my birthday was really really bad.

i never buy shrimp. it's expensive but i buy tons of expensive stuff unjustifiably all the time, so i should.

i'm making this http://thedomesticman.com/2012/10/02/hungarian-goulash-gulyas/
wegmans didn't have hungarian paprika, which shocked me! so i'm using regular paprika.