Monday, November 25, 2013

Leftover Turkey Idea: Turkey and Dirty Rice Soup

In just a few days, people will be staring a leftover turkey and wondering about what to make with the Thanksgiving remains.  One of my favorite things to do with turkey is make a Kentucky Hot Brown sandwich.  

This soup is a close second for us.  It puts a Louisiana spin on the wild rice and turkey soup that my mom made when I was younger.  I know for Cajun I should have just stuck with the Trinity (peppers, onion, celery) and skipped the carrot but I like carrots in soup. 

turkey leftovers, leftover turkey

Monday, November 18, 2013

Spaghetti and Meatball Pot Pie - Shortcut Version

The most popular post my blog has ever had was my idea for a Spaghetti and Meatball Pot Pie.  It was simple, just put your favorite spaghetti and meatballs in a ramekin, top with pizza dough, brush with garlic herb butter and bake until golden.

This weekend I made a shortcut version of that instead of making my own meatballs, sauce, and dough.  It's just a different way of presenting your favorite spaghetti, meat sauce, and garlic bread in a creative way.    Be forewarned, these pot pies are very filling and will leave you stuffed.   You could also turn this into a holiday appetizer by downsizing to small ramekins. 


Spaghetti and Meatball Pot Pie - Shortcut Version
www.nibblemethis.com

Wednesday, November 13, 2013

Green Chile Rubbed Tri-Tip (Raised Direct Method)

I have been into beef tri-tips the past few months.   It is a tender and beefy cut that, to me, is every bit as good as a roast tenderloin.  In fact, I might like it better.

Last week I reverse seared a tri-tip, which is a technique of slow roasting to the done point and then finishing with a quick red hot sear.  This week I am using a technique called "raised direct" which is when you grill over hot coals but with distance between the food and heat.   

Served with salsa and charro beans.
The recipe for the charro beans comes from Steven Raichlen's BBQ USA.  We made it pretty much as written and these will definitely be joining our table anytime we make TexMex meals from now on.

Saturday, November 9, 2013

Steak Au Poivre

Steak Au Poivre is French for "cooking steaks inside instead of on the grill".

Okay, perhaps not but it might as well mean that at our house because if we cook steaks inside, au poivre is our favorite method.    

There are a few advantages to pan searing steaks versus grilling them.  First, pan seared steaks maximize the Malliard reaction, giving you an even, deep golden crust.  Second, you get to capture the intense flavor in the sucs (the brown sticky bits left on the pan) in a delicious pan sauce to compliment the steak.  

Steak au poivre recipes might appear to call for WAY too much pepper but don't worry, it works.  Every time that we make this, I just can't believe how wonderfully complex the flavor tastes for just beef, salt, and pepper.  Sometimes I make the traditional cream sauce but this time I used another favorite pan sauce of ours - bourbon/baby bella sauce.  


Steak Au Poivre with Bourbon Mushroom Sauce
source:  www.nibblemethis.com

Wednesday, November 6, 2013

Somewhat Off Topic - Miscellaneous Phone Pictures

I'm still recovering from surgery last week and hope to resume cooking this weekend.  

In the mean time here are a bunch of food pictures from the past year that were on my phone.  While they do not have the quality of my normal food shots, they show a little behind the scenes action.  

Filming of this season's BBQ Pitmasters finale in Tryon, NC.

Friday, November 1, 2013

Reverse Seared Tri Tip and Thermoworks New ChefAlarm

We are relatively new to beef tri-tip but we have quickly grown to love this West coast favorite.  It has a rich beefy taste like ribeye or top sirloin but the soft texture of a tenderloin.

Just a few years ago, it was difficult to buy beef tri-tip East of the Mississippi.  But now I can find them in Knoxville at Kroger, Costco, and Ingles.  If you are an Easterner who has never had tri-tip, I am telling you, you NEED to try one.  The roast is about 2 to 2 1/2 lbs and is shaped like a boomerang, it's hard to miss.  If the meat counter doesn't have them, you can always ask your butcher for cut#  NAMP 185D.  It's worth the hassle.

We picked one up on a whim recently and I wanted to try something new - an injection.  Tri-tip is delicious with just salt, pepper, and garlic but it also has a good flavor that stands up to other vibrant flavors.  Normally I don't pair beef with sweet rubs or sauces.  But my injection was cherry juice, beef base, and worcestershire sauce and the flavors actually worked together quite nicely.