Unfortunate for you, but at least the food was enjoyable for someone else.
Cookin again
- Thread starter Dannyalcatraz
- Start date
Sacrosanct
Legend
Last night’s decision. I used the same lemon sage sauce I make for chicken, but this time I made cauliflower patties instead (since my partner is vegetarian). Homemade sourdough bread is the best. (The beer in the background is home brewed as well)
I did some oven-baked cauliflower “steaks” a while back. I need to revisit that, because they went over pretty well.
Beleriphon
Totally Awesome Pirate Brain
I might suggest a preserve. Not a jam per se, since what I'm thinking would require skinning the plums. A family friend years ago did a wicked (probably 20 at this point) good plum preserve. The stuff was amazing on bagels.
Zardnaar
Legend
We picked another two bowls tonight. Neighbours kids got one, mother in law for the other. She makes a great sour cream plum cake.
Zardnaar
Legend
Droooooool.
First time posting in this thread ..
Today's breakfast was a treat.
1 tbsp butter
1 8-oz. boneless ham steak
1/4 cup bourbon (I find that wheated bourbons like Maker's Mark or Larceny work better for cooking, but YMMV)
1/2 cup strong coffee (I used coldbrew thinned with water)
1/4 tsp cornstarch
salt, freshly-ground black pepper, maple syrup, Tabasco sauce
Heat a 10-inch skillet over almost-high heat.
Drop the butter in. When it almost stops foaming, swirl to coat the bottom of the skillet, then drop the ham into the pan.
After ~3 minutes, turn the ham steak over. It should be at least spotted with dark-brown.
After another ~3 minutes, reduce the heat to meadium-low and remove the ham steak to a plate.
Add the bourbon to the pan and scrape thoroughly to get brown bits off the bottom of the skillet.
Stir the cornstarch into the coffee, then add the coffee to the pan.
Whisk constantly until sauce starts to thicken (it won't thicken a lot).
Season sauce to taste with salt, black pepper, maple syrup, and Tabasco.
(My approach is to season with salt and pepper until I can taste something more than coffee, then add maple syrup until I can taste that, then add a couple dashes of Tabasco.)
Pour any drippings from the plate into the skillet and whisk in, then add the ham to the skillet, turning to coat with sauce.
Serves two.
Today's breakfast was a treat.
1 tbsp butter
1 8-oz. boneless ham steak
1/4 cup bourbon (I find that wheated bourbons like Maker's Mark or Larceny work better for cooking, but YMMV)
1/2 cup strong coffee (I used coldbrew thinned with water)
1/4 tsp cornstarch
salt, freshly-ground black pepper, maple syrup, Tabasco sauce
Heat a 10-inch skillet over almost-high heat.
Drop the butter in. When it almost stops foaming, swirl to coat the bottom of the skillet, then drop the ham into the pan.
After ~3 minutes, turn the ham steak over. It should be at least spotted with dark-brown.
After another ~3 minutes, reduce the heat to meadium-low and remove the ham steak to a plate.
Add the bourbon to the pan and scrape thoroughly to get brown bits off the bottom of the skillet.
Stir the cornstarch into the coffee, then add the coffee to the pan.
Whisk constantly until sauce starts to thicken (it won't thicken a lot).
Season sauce to taste with salt, black pepper, maple syrup, and Tabasco.
(My approach is to season with salt and pepper until I can taste something more than coffee, then add maple syrup until I can taste that, then add a couple dashes of Tabasco.)
Pour any drippings from the plate into the skillet and whisk in, then add the ham to the skillet, turning to coat with sauce.
Serves two.
Last edited:
I don’t see coffee sauces that much...nice!
...and bourbon?
...and bourbon?
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