Jeff, thank you!
I agree with both of you. Bill's plate looks amazing and this thread and community have really inspired my cooking over the past few years.
That's some great looking garbage Bill!
Is this the original Egg McPizza? Direct descendant of the Happy Meal?
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and added some cayenne pepper for heat.
ronnie_suburban wrote: ↑Sat Apr 15, 2023 10:56 pm Had an old friend, briefly in town, over for dinner and decided to plunk down for some serious ribeyes from the butcher. But first, some side-dishery . . .
Mushroom Mise En Place & Konosuke SKD Gyuto, 210mm
Red wine, unsalted butter, salt, creminis, minced garlic, 4x gelatinous pork stock, evoo, black pepper and shallots. These would get sauteed and get tossed, along with some leftover onions & peppers from the other night, into some quinoa.
Next up, those ribeyes . . .
Grilling
Heavy char, which came very quickly. I barely managed to keep things under control before I moved them to the indirect side. They were throwing some intense fat for a moment or two (as well-marbled ribeyes will do). All's well that ends well.
1985 Chateau Lynch-Bages, Pauillac & Resting Ribeyes
We shared a really nice bottle of wine that my visiting friend actually coached me to buy a few years ago. The wine was more than a decade older than my son!
Plated Up
With veg-studded quinoa and some of Mrs. Suburban's world-renowned roasted broccoli.
Yes, I would. I always do. Sorry if I didn't specify but I don't think they'd really cook on the indirect side if they weren't covered.
This was a really nice looking dish! How was the coconut oil? Did it sub in well for butter, flavor-wise?trancher wrote: ↑Fri May 26, 2023 10:18 pm Broiled Lemon Butter Flounder
Forced to sub coconut oil for butter
This flounder was the king of the flat fish! My fillets were all less than 1/4" thick! Concerned they would over cook quickly, they rested at room temperature to warm up some for about 40 minutes, and were broiled to flaky in 6 minutes. Lemon slices covered the thinnest parts of the fish to possibly keep from over-cooking.
Sauteed Bell Peppers and Onion w/ Olives and Meyer Lemon was the side dish.
After eating this featherweight of a meal, I went hunting for something with actual calories.
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TGIF!
Thanks, Ronnie! I was surprised that the photos came out as well as they did considering all of the uninformed fumbling I was doing with that digital camera.ronnie_suburban wrote: ↑Tue May 30, 2023 7:31 pm This was a really nice looking dish! How was the coconut oil? Did it sub in well for butter, flavor-wise?
Again, thanks. Turned out pretty good. Kenji suggested turning the steak over every 5 minutes and that it would take about 1/2 an hour, before searing. Which is about what it took. I was a bit worried as the temp read at 147 in one part, but 109 in another part. Came at just barely medium rare, leaning towards the rare side. Delicious. Now if I had only remembered to salt the onions and mushrooms when I fried them up...ronnie_suburban wrote: ↑Tue May 30, 2023 3:24 pmYes, I would. I always do. Sorry if I didn't specify but I don't think they'd really cook on the indirect side if they weren't covered.
Okay, gotcha. Yeah, brown butter seems like a natural. Even if you cooked the fish in another fat and just drizzled some brown butter on at the end, I bet it'd be delicious. If it were me at the helm, I'd be worried about overcooking the butter if I started cooking the fish with butter that was already browned, though I'm sure a more skilled/seasoned cook would have no problem with it. Either way, I think I may have to steal this concept sometime soon.trancher wrote: ↑Wed May 31, 2023 9:11 amThanks, Ronnie! I was surprised that the photos came out as well as they did considering all of the uninformed fumbling I was doing with that digital camera.ronnie_suburban wrote: ↑Tue May 30, 2023 7:31 pm This was a really nice looking dish! How was the coconut oil? Did it sub in well for butter, flavor-wise?
The coconut oil in the dish I felt worked good, not great. It did not impart any negative taste such as a coconut after taste, and it didn't seem to make any other flavors funky that I could tell. But even when making it, I was wishing that I could use butter as I think that it has much greater potential to add flavor/ flavor complexity to the dish.
If left to my own devices, I ideally would have traveled a little down the road of browning the butter. With fish that thin and cooking under the broiler, even mid oven, I'm unfamiliar with how much browning on butter I would get out of that setup in my stainless steel omelette pans, not much probably? I would have liked to pre-brown the butter to some degree, on the stove top and then cooked the fish in this. If that came out well, my next thought was to travel down the clarified butter/ghee road to see how that would have played with the citrus flavor.
