For sure!!! Great story! I loved seeing their setup at osl this year.
I'm down in Costa Rica right now and spent the day fishing. About to throw the fruits of my labor on the grill. I also made some sesame tuna tartare with a small yellow fin I caught.
Butter, garlic, pepper and basil flakes. Supplies/condiments/spices are rather limited where I'm at right now. They're small red snappers.
Discovered this A+ Mediterranean salad and have made it twice. Do prefer only using a quarter of the called for garbanzos though. Really fresh, tasty.
Ingredients: 1/2 pound rotini pasta, one large green bell pepper, one large red bell pepper, one can 19-oz chick peas rinsed and well drained, one medium tomato diced, sixteen oil cured black olives, two tablespoons minced fresh parsley, 1/2 cup slivered red onion
Dressing: 1/3 cup olive oil, 2tbps red wine vinegar, 1 teaspoon dijon mustard, three garlic cloves pressed, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1/2 tsp salt, fresh ground pepper to taster
1) roast, peel, seed, and chop the peppers (broil peppers in oven for ten minutes, put in sealed plastic bag for hot air to loosen skin, rinse over cold water removing skin, and cut in one inch pieces)
2) cook the rotini al dente. Drain well removing all water. Place in large bowl and stir in remaining ingredients. Shake dressing vigorously in tight fitting jar and pour over pasta mixture tossing well. Serve warm or at room temperature.
see i can't do it in here
some of youze saw this on fb but whatever, classic steak night!
grass fed tenderloin filet from west grey farms (about 120 km from my house)
roasted pepper squash
foraged brown mushrooms in garlic butter with a blueberry port reduction
How do you cook your steaks to make sure they turn out just right?
You touch your thumb to your pinky and feel your thumb muscle..that equals well done. Ring finger equals mid well. Middle equals medium. Pointer is mid rare and open/relaxed is rare. All steaks cook differently based on fat content but that is s good gague.
for filet, about 3 1/2 minutes per side in a nuclear hot cast iron pan to sear, and then rest to desired internal temperature (probably about 10-12 minutes at 285-300 degrees for medium rare, I'd go for less)
short of using a meat thermometer, you just have to practice and figure out how to tell the doneness by poking the outside. basically, the more is feels like muscle as opposed to fat, the more done it is. for a nicely done steak (on the rarer side), you're looking for roughly the same poking-feeleyness as the meaty part of your thumb/palm.
this thread is like some tiny oasis of good questions and sensible answers in a vast infested pangea of destruction.
That's interesting. I usually just pan cook my steaks and then let them sit 5-10 minutes and I can pretty much always achieve a good medium rare, but I've never even though to incorporate the oven. Pete, what would your setting be as opposed to FP's approach?
A flaming hot skillet(cast iron) on one side then flip it AMD throw it in the hot oven. This is for a nice thick steak buy also b/s chicken breast. Both an inch thick or more. Then rest for 05-10 of course. Many ways to cook a steak...
Great tips all. Does anyone use broil for their steaks once in the oven? And are you cooking on the cast iron skillet once in the oven?
no i don't use broil, the meat is already seared.
and yes i am cooking on the skillet, i tend to use stainless but cast iron works too. skillet straight into the oven.
I was speaking figuratively. C'mon John, you know better than that.
I'm going to make pralines. Wish me luck ... cr****
Have Another Hit Of Colorado Sunshine