Looks great!

I love smashed potatoes (I use yukon gold or red creamer). The creme brulee looks very nice - good torch work.

Mr. Kablammo - tonkatsu (fried, breaded pork cutlet) may be what you had (tonkatsu w/ ramen) but what i think you may have meant was tonkotsu (pork bone based broth).

I looooove fish and chips. I have it often. Can't go wrong w/ cod but (this is a little wasteful) have you tried fish and chips using chilean sea bass? It's a buttery, moist fish that makes, for me, a delectable fish and chip. Usually, i will bake (steam?) chilean sea bass in butter, wine (wrapped in in foil) to let the natural flavors shine through and keep it delicate. But when i get a craving for fish and chips, i'll try to use chilean sea bass if available. YMMV but I love it.

quote:

Originally posted by konata88:
Looks great!

I love smashed potatoes (I use yukon gold or red creamer). The creme brulee looks very nice - good torch work.

Mr. Kablammo - tonkatsu (fried, breaded pork cutlet) may be what you had (tonkatsu w/ ramen) but what i think you may have meant was tonkotsu (pork bone based broth).

I looooove fish and chips. I have it often. Can't go wrong w/ cod but (this is a little wasteful) have you tried fish and chips using chilean sea bass? It's a buttery, moist fish that makes, for me, a delectable fish and chip. Usually, i will bake (steam?) chilean sea bass in butter, wine (wrapped in in foil) to let the natural flavors shine through and keep it delicate. But when i get a craving for fish and chips, i'll try to use chilean sea bass if available. YMMV but I love it.

Chilean Sea Bass is awesome, but I have never fried it. I guess I will give it a try.

You can make large pieces with cod (filet size). With the chilean sea bass, suggest keeping the pieces small - 2 to 3 bites per piece. it's more delicate and may break apart with larger pieces. But it comes out moist, tender and tasty.

Konata,
What temp in the oven for the bass? What amounts wine/butter? How long?
It’s sounds delightful and simple, and I need to shake up my dinner game a bit.

I had smashed potatoes at a restaurant a few weeks ago, had never even heard of them before. I would have preferred Yukon Gold but my local store only had small reds. Basically boil to fork tender, smash, oil and season, roast at 450 for 15, flip oil season, then back in for another 15. They were really good!

I started using turbinado sugar and like it better than table sugar for creme brulee. Makes a much thicker and crunchier layer. But I have a sweet tooth.

quote:

Originally posted by xantom:
Basically boil to fork tender, smash, oil and season, roast at 450 for 15, flip oil season, then back in for another 15. They were really good!

I use EVOO with copious amounts of garlic salt and pepper. The last five minutes or so I sprinkle with fresh grated parm.

quote:

Originally posted by irreverent:
Konata,
What temp in the oven for the bass? What amounts wine/butter? How long?
It’s sounds delightful and simple, and I need to shake up my dinner game a bit.

I don't really have a recipe

I put a filet of the bass (with shallow diamond cuts on top) on parchment paper on foil. Parchment sized just to fit the filet.

I'll put a (1/8"?) thin slice of butter (salted kerrygold) on top. I cover the filet w/ multiple slices if necessary. If I have fresh lemon (meyer), I may on a whim put a thin slice of lemon on top of the butter.

As I wrap the filet w/ the foil, before sealing, I'll pour some white wine or sake - just a little to help poach / steam the fish. I'm guessing if the filet is about 1.5" thick, the wine is about 1/4" deep. More is better than not enough. I seal but leave a little vent for the evaporated -OH to escape.

I put the wrapped filet onto a tray and bake in the toaster oven at 350F for about 15-20 min (YMMV).

From fridge to plate in less than 30 min. Easy, fast and naturally delicious.

Usually eat it w/ freshly made japanese rice. But it goes well w/ french baquette too.

Smashed potatoes: interesting. I'll try the roasting method. Especially if I make a lot.

I usually don't make a lot at once so I've been steaming, then smashing, seasoning lightly w/ old bay, then frying them in carbon steel pan w/ butter. Maybe I shouldn't call them smashed potatoes. But they still come out good with a crisp exterior

I want to make creme brulee with turbinado sugar now.

quote:

Originally posted by Gustofer:

quote:

Originally posted by xantom:
Basically boil to fork tender, smash, oil and season, roast at 450 for 15, flip oil season, then back in for another 15. They were really good!

I use EVOO with copious amounts of garlic salt and pepper. The last five minutes or so I sprinkle with fresh grated parm.

Going to add some parm next time.

quote:

I want to make creme brulee with turbinado sugar now.

I like it better, I also use a plumbers torch to melt the sugar.

Grilled corn and chicken, with strawberries over pound cake.

Today I made American Waygu NY Strip steaks in a cast iron skillet with garlic, butter, rosemary, and thyme. Oh so good. Did baked potatoes and asparagus as sides. You can see the salt I used on the potatoes when I baked them. It is a flakey smoked sea salt. I also put it on the steaks right before cooking them.

Looks fantastic!! How was it?

Curious-$40/pound-ish? I see cuts each time i go to the market. I never build up enough confidence to buy.

quote:

Originally posted by konata88:
Looks fantastic!! How was it?

Curious-$40/pound-ish? I see cuts each time i go to the market. I never build up enough confidence to buy.

It was fantastic! The meat was $37 a pound! I would have just bought prime NY Strips, but they only had them in American Waygu. However, I truly don’t taste a difference from a prime steak. It was good though and I wanted to make my wife a nice lunch, which is really our main meal of the day. The cook in cast iron with herbs is what gives the flavor.

Thanks. Good to know. I’ve had wagyu in Japan many times. Yonezawa, Kobe, Matsuzakaya, and other regions and brands. Always awesome and different from even great prime grade here. Looks different - almost like white beef from marbling.

Yours look like upper end prime.

I’m tempted to try but scared. 1) afraid it wont live up to expectations and be better than the prime right next to it. 2) afraid i won’t cook it well. 3) afraid my wife will kill me for buying a $40 steak.

Maybe for my birthday someday.


I wish i had your steak for dinner tonight. I had a NY too but I’m sure yours was considerably better.

Thanks Konata88,

I used to ONLY grill steaks and then when I got my Big Green Egg (BGE), I loved cooking them at 600-700 degrees. I also marinated the steaks in steak seasoning and Worcestershire sauce. Of course they turned out good, but not as good as the cast iron method in my opinion. The flavors of the herbs and butter and being able to baste the steaks. I guess I could always try the cast iron in the BGE. When I cook in the cast iron, I only seasoned with salt and pepper on the steak itself and salt only goes on right before putting it in the pan. I cook a minute on each edge and side, then addd crushed garlic and herbs, turn down the temperature some and add butter. I then keep basting and flipping the steaks every minute until my instant read thermometer shows the temperature I want. You can’t go wrong.

I also LOVE garlic! You can see a pile of garlic on the top of the plate. I pulled out most of the cooked garlic from cooking the steaks and ate them with the steak. Yum!

I usually will use one of 3 methods: 1) cast iron or carbon steel pan, 2) grilled on the weber (500-600F), 3) baked (250F for 15 min, internal temp about 100-110F) then quick seared on a hot pan (kind of reverse sear). Oddly, I'm indifferent and just choose a method depending on how I feel that day.

I would love to use herbs like rosemary and thyme but my wife doesn't care for it.

We do love garlic. But instead of cooking the steaks with the garlic, I'll make the garlic separately. I'll saute/simmer a bunch of garlic (20-30 cloves?) in butter / EVOO (mostly butter) for about 20-30 minutes - the garlic gets very soft. Salt to taste plus a little sugar.

Then when the steaks are ready, I'll use some garlic and spread it on the steak like butter. The garlic is soft and spreadable like a paste. Also use the garlic and spread it on bread.

Taste great and the best part is that nobody wants to be around me for the next day or so

quote:

Originally posted by sigmonkey:

One of my favorite sandwiches as a kid was toasted bread, peanut butter on on side, marshmallow cream on the other side, and banana slices to go in between the two layers of bread. oh…Heaven!

My first experience was in a hospital in Reykjavik Iceland in 1970, where I was given sliced banana on buttered "Patonki" bread.

Absolutely marvelous. Icelandic butter is very rich, and sweet, and the "French bread" is delightful.

I have never had anything like it since that time.

Chicken and asparagus: