I’ve been wanting Benedicts for a while. Damn!
Cookin again
- Thread starter Dannyalcatraz
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Zardnaar
Legend
That's pretty much all my wife has for breakfast.
She's been looking for placed that are better than the old one. Two candidates ones inconsistent and the other us further away, parking is a pain along with seating (student type place).
We're after a Trifecta. Bene, pancakes, coffee.
Best coffee and pancake place terrible bene. Best bene place so so coffee and pancakes, second best bene place good coffee, no pancakes.
Two mono eaters. Wife pretty uch only has bene, MIL only has pancakes.
I'll eat whatever almost usually a grill or cereal but meh coffee is a turn off.
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Vael
Legend
This is going to be a very disjointed post, but whatever.
I'm trying to change my diet. I've got a fatty liver and high cholesterol, so I've gone from "have to reduce" to "no more" on certain foods, no more red meat for me for awhile at least. Though I've gotten mixed info on a few foods and am not certain about: cheese, eggs and nuts. Doc said to avoid, some online sources say they're fine, good even.
On the flip side, going to a party today, and I'm finally to a place where I feel comfortable with making Pâte à Choux. These are going to be filled with an espresso pastry cream and topped with chocolate. Just glad I have friends to give these to!
I'm trying to change my diet. I've got a fatty liver and high cholesterol, so I've gone from "have to reduce" to "no more" on certain foods, no more red meat for me for awhile at least. Though I've gotten mixed info on a few foods and am not certain about: cheese, eggs and nuts. Doc said to avoid, some online sources say they're fine, good even.
On the flip side, going to a party today, and I'm finally to a place where I feel comfortable with making Pâte à Choux. These are going to be filled with an espresso pastry cream and topped with chocolate. Just glad I have friends to give these to!
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I’m going to try to make a new spice mix today, centered on mild Hatch chiles. I’ll be using it to make all-beef sausage Pattie’s if I come up with a winner.
My Mom lost most of her “heat tolerance” for peppers after a bout of thrush a few years ago, and has never been a big fan of sausages. But a chance encounter with someone offering samples of hatch chili sausages has kicked off a monthlong binge on all things hatch chili related.
So I picked up a bag of the dried Hatches, and I’m going to clean, chop/grind/powder them, and blend them with stuff like onion powder, garlic powder, and so forth.
I’m looking forward to it. I haven’t made a new sausage spice blend in about 20 years. The last time was for a green onion pork sausage mix back in the fall of 2003
My Mom lost most of her “heat tolerance” for peppers after a bout of thrush a few years ago, and has never been a big fan of sausages. But a chance encounter with someone offering samples of hatch chili sausages has kicked off a monthlong binge on all things hatch chili related.
So I picked up a bag of the dried Hatches, and I’m going to clean, chop/grind/powder them, and blend them with stuff like onion powder, garlic powder, and so forth.
I’m looking forward to it. I haven’t made a new sausage spice blend in about 20 years. The last time was for a green onion pork sausage mix back in the fall of 2003
I don’t know about cheeses in particular, but I bet eggs & nuts would be fine. Yes, they have fats and- with eggs- cholesterol, but they’re generally the healthier ones. Also, considering all the other nutrients you get with them (plus fiber for nuts), they’re probably a net PLUS, nutritionally speaking.
As for red meat, if you haven’t already, explore the realm of mushrooms, especially the crimini/portobello ones. They’re often found in reduced beef mixed or even as straight up substitutes. I’ve personally used large portobello caps as substitutes for hamburger patties, and I’ve seen diced portobellos used as a beef substitute in vegetarian fajita dishes in Tex-Mex restaurants. Besides having a beefy flavor, they’re nutrient dense.
Fish is a good source of lean protein, as is tofu. Tofu, FWIW, comes in many varieties, and can be used in many different ways.
Best thing to do is get your MD to get you a consultation with a nutritionist. Some essential nutrients are more plentiful in red meats, but harder to find in other foods in sufficient amounts. You might need to add a multivitamin to your diet, depending on what else is in your diet.
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CleverNickName
Limit Break Dancing (He/They)
Y'ALL I WON FIRST PLACE!
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I'm sorry, SAZERAC RIBS? Those seriously sound delightful.
Also, congratulations!
CleverNickName
Limit Break Dancing (He/They)
They were phenomenal. I'll post the recipe below for anyone who wants to give it a try....but fair warning, this is a "competition-level" recipe. It's much more complicated than a typical kitchen recipe, or even a restaurant recipe. Try it if you dare:
Entry #22 “Sazerac”
Whiskey-Glazed Short Ribs
INGREDIENTS
Ingredients and cook times are for 3 racks of pork short ribs.
The Spritz
1 oz. Absinthe
1 oz. Peychaud's bitters (not Angostura's)
Combine, and store in an atomizer until needed.
The Rub
1 cup brown sugar
2 Tbsp. smoked paprika
2 Tbsp. Old Bay seasoning
2 Tbsp. smoked salt
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. Cayenne pepper
4 tsp. black peppercorns
2 tsp. cumin seeds
2 tsp. fennel seeds
2 stars of anise
Toast the peppercorns, cumin seed, star anise, and fennel until fragrant, then grind fine.
Combine all ingredients, then store in an airtight container with a shaker top.
The Braise
20-oz bottle of Dr. Pepper
1/4 cup apple cider vinegar
1/4 cup white sugar
2 Tbsp. Worcestershire Sauce
1 Tbsp. liquid smoke (hickory)
4 cloves of garlic, grated
Combine and refrigerate.
The Sauce
2-1/2 cups rye whiskey
2 cups catsup
1 cup brown sugar
1 cup honey
1/2 cup apple cider vinegar
3 Tbsp. Worcestershire sauce
2 Tbsp. liquid smoke (hickory)
2 Tbsp. Absinthe
1 Tbsp. dijon mustard
1 Tbsp. Old Bay seasoning
T Tbsp. Peychaud’s Bitters
Lemon juice
Make a slurry from a 1:1 ratio (by volume) of cornstarch and cold water. Put it in a squeeze bottle, shake until dissolved, and set aside.
Simmer the whiskey, catsup, sugar, and honey together for about 10 minutes. Add remaining ingredients, return to a boil. Reduce heat and simmer, tasting frequently, until the alcohol “cooks out” to your liking, ~30 minutes. Then while stirring, add the starch slurry a little at a time until the sauce is thick enough to stick to the ribs. Cook out the starch for another 3 minutes, then remove from heat. Taste, and stir in more bitters, Absinthe, and/or lemon juice as needed until the flavor is right. (It’s helpful to make yourself a Sazerac cocktail for reference, since you’ve got all the ingredients handy…)
COOKING INSTRUCTIONS
The Night Before
Prepare the Spritz, the Rub, the Braise, and the Glaze.
Rinse the ribs under cold water. Pat them completely dry with paper towels, then coat them with The Spritz until shiny. Let them dry on a wire rack for about 15 minutes or so until they're tacky to the touch, then coat the ribs liberally with The Rub on all sides. Vacuum seal and refrigerate overnight.
The Day of the Competition
Preheat the oven to 250F. Remove the ribs from the plastic, and arrange meat-side-down in a single layer in a large disposable aluminum foil pan. Add The Braise, seal tightly with foil, and braise for 2-1/2 hours.
Remove from the oven, and rest the ribs for 30 minutes before opening. Discard the braising liquid.
Set the broiler rack to 3” below the flame. Coat the ribs with The Glaze, then broil meat-side-up for 2 minutes. Repeat glazing and broiling, 2-4 times, until the glaze is as thick as you like. Slice the ribs and arrange over a bed of dirty rice. Hit them with more of The Spritz (mostly for fragrance than flavor), and serve.
Whiskey-Glazed Short Ribs
INGREDIENTS
Ingredients and cook times are for 3 racks of pork short ribs.
The Spritz
1 oz. Absinthe
1 oz. Peychaud's bitters (not Angostura's)
Combine, and store in an atomizer until needed.
The Rub
1 cup brown sugar
2 Tbsp. smoked paprika
2 Tbsp. Old Bay seasoning
2 Tbsp. smoked salt
2 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. Cayenne pepper
4 tsp. black peppercorns
2 tsp. cumin seeds
2 tsp. fennel seeds
2 stars of anise
Toast the peppercorns, cumin seed, star anise, and fennel until fragrant, then grind fine.
Combine all ingredients, then store in an airtight container with a shaker top.
The Braise
20-oz bottle of Dr. Pepper
1/4 cup apple cider vinegar
1/4 cup white sugar
2 Tbsp. Worcestershire Sauce
1 Tbsp. liquid smoke (hickory)
4 cloves of garlic, grated
Combine and refrigerate.
The Sauce
2-1/2 cups rye whiskey
2 cups catsup
1 cup brown sugar
1 cup honey
1/2 cup apple cider vinegar
3 Tbsp. Worcestershire sauce
2 Tbsp. liquid smoke (hickory)
2 Tbsp. Absinthe
1 Tbsp. dijon mustard
1 Tbsp. Old Bay seasoning
T Tbsp. Peychaud’s Bitters
Lemon juice
Make a slurry from a 1:1 ratio (by volume) of cornstarch and cold water. Put it in a squeeze bottle, shake until dissolved, and set aside.
Simmer the whiskey, catsup, sugar, and honey together for about 10 minutes. Add remaining ingredients, return to a boil. Reduce heat and simmer, tasting frequently, until the alcohol “cooks out” to your liking, ~30 minutes. Then while stirring, add the starch slurry a little at a time until the sauce is thick enough to stick to the ribs. Cook out the starch for another 3 minutes, then remove from heat. Taste, and stir in more bitters, Absinthe, and/or lemon juice as needed until the flavor is right. (It’s helpful to make yourself a Sazerac cocktail for reference, since you’ve got all the ingredients handy…)
COOKING INSTRUCTIONS
The Night Before
Prepare the Spritz, the Rub, the Braise, and the Glaze.
Rinse the ribs under cold water. Pat them completely dry with paper towels, then coat them with The Spritz until shiny. Let them dry on a wire rack for about 15 minutes or so until they're tacky to the touch, then coat the ribs liberally with The Rub on all sides. Vacuum seal and refrigerate overnight.
The Day of the Competition
Preheat the oven to 250F. Remove the ribs from the plastic, and arrange meat-side-down in a single layer in a large disposable aluminum foil pan. Add The Braise, seal tightly with foil, and braise for 2-1/2 hours.
Remove from the oven, and rest the ribs for 30 minutes before opening. Discard the braising liquid.
Set the broiler rack to 3” below the flame. Coat the ribs with The Glaze, then broil meat-side-up for 2 minutes. Repeat glazing and broiling, 2-4 times, until the glaze is as thick as you like. Slice the ribs and arrange over a bed of dirty rice. Hit them with more of The Spritz (mostly for fragrance than flavor), and serve.
EDIT2: That leftover spritz is an excellent Sazerac shortcut: just spritz the chilled glass after you muddle the sugar cube.
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overgeeked
Open-World Sandbox
Congrats. That's a hell of a recipe.
Is that two secret ingredients, or does the one in the dry rub also go in the sauce?
