Dinner thread...What's cooking...

[deadheadskier]

Will be braised lamb shanks, mashed tatoes, salad

 

[GrilledSteezeSandwich]

Will be braised lamb shanks, mashed tatoes, salad

If you have a long minute later on..you should post a TR..

 

[JimG.]

WTF...shrimp scampi made with 8/12 shrimp over rice, Mediterranian crusted salmon and a few flatiron steaks.

Maybe some salad to accompany all that protein.

Been working out 5 times a week lately.

 

[deadheadskier]

I love flat iron....very flavorful cut. Also perhaps the biggest PITA to butcher

 

[GrilledSteezeSandwich]

Is Flat Iron steak similar to Skirt Steak? They had Flat Iron steak at the Cadillac Grille in Jackson. It was about $15 and all the other steaks were at least 20-something and it was really good..

 

[deadheadskier]

Is Flat Iron steak similar to Skirt Steak? They had Flat Iron steak at the Cadillac Grille in Jackson. It was about $15 and all the other steaks were at least 20-something and it was really good..

It's a lot denser than skirt steak, I would say more similar in texture to top sirloin

 

[Dr Skimeister]

It's a lot denser than skirt steak, I would say more similar in texture to top sirloin

Flat Iron is a cut from the chuck, or shoulder of the steer. Skirt is cut from the lower belly, similar to a flank steak.

 

[deadheadskier]

Flat Iron is a cut from the chuck, or shoulder of the steer. Skirt is cut from the lower belly, similar to a flank steak.

correct.....was just comparing the density, texture to a commonly known cut.

If I had to compare skirt to something, it would be Hangar steak.

 

[Moe Ghoul]

Hot Pastrami n swiss on rye.

 

[RootDKJ]

Velveeta mac & cheese w/ a can of tuna thrown in

 

[deadheadskier]

If you have a long minute later on..you should post a TR..

okay....here we go

Start with (2) one pound lamb shanks and season the snot out of them, TONS of salt. Honestly, with tough meats meant for braising, you really can't over salt them. I don't use measuring instruments, but my seasoning included Kosher Salt, Lawry's Seasoned Salt, Onion Powder, Garlic Powder, Coarse Ground pepper. Let sit for at least half a day if not overnight.

If cooking for more than two, I would use my braising pan, but because of the pans dimensions and the amount of liquid it requires to fill properly to almost cover the shanks, I use my crock pot instead when cooking just for two.

I brown the shanks at medium high heat on all sides in Olive Oil in a 12 inch saute pan. Remove the shanks into the crock pot.

In the same sautee pan I add roughly two table spoons of minced garlic at the same heat until they start to brown. Then I add a mixture of 4 cipollini onions and 2 shallots and cut the heat to medium and let cook for three - four minutes. I then deglaze the pan with about a half a cup of white wine and continue cooking for five minutes.

I add the onion/garlic wine mixture over the shanks. At this point I add a cup of diced carrots, cup of diced tomatoes and a diced apple to the crock pot. Then a quart of chicken stock and a bouquet garni consisting of 8 sprigs of thyme, 4 sprigs of Rosemary, 2 bay leaves and about twenty whole peppercorns.

Set the crock pot for 3 hours on high

When it's done, I remove the shanks and the bouquet garni. I take my immersion blender and blend the snots out of the remaining liquid / veg mix until smooth. From there, take two cups of the liquid and transfer to a sautee pan and reduce down by half for the finished sauce. I slice the lamb from the bone and put back into the blended braising liquid in the pot to keep warm while the sauce reduces in the pan.

Mashed Potatoes and salad speak for themselves.

awesome rich fall/winter meal. I love braising

 

[deadheadskier]

Velveeta mac & cheese w/ a can of tuna thrown in

I'll eat almost anything, but the one thing that skeeves me out more than anything else is canned Tuna; actually almost any canned protein/meat freaks me out except for corned beef hash. I'll eat a dozen duck testicles with a smile on my face the whole time, but I can't do tuna fish. weird

 

[RootDKJ]

I'll eat almost anything, but the one thing that skeeves me out more than anything else is canned Tuna; actually almost any canned protein/meat freaks me out except for corned beef hash. I'll eat a dozen duck testicles with a smile on my face the whole time, but I can't do tuna fish. weird

I almost sprayed my computer screen when I read that:grin:

 

[deadheadskier]

I almost sprayed my computer screen when I read that:grin:

I'm actually not joking

Put some duck hearts and balls on a skewer with a little salt and pepper and olive oil and grill them up, have a bit of red pepper aioli to dip them in....amazing. I call it love and lust on a stick :lol:

Kind of weird how times have changed. 100 years ago, the poor ate lots of offal as the rich would eat all the primary cuts and that's all that was left and affordable for the poor. Today, offal is now expensive and prized amongst gourmets. It's kind of like how in Maine they used to feed prison inmates lobster back in the day

 

[RootDKJ]

my wife thinks this is one of the nastiest things I eat as well. this was one of my poor mans meals from college except back then i had to use the powered mac & cheese

 

[hardline]

okay....here we go

Start with (2) one pound lamb shanks and season the snot out of them, TONS of salt. Honestly, with tough meats meant for braising, you really can't over salt them. I don't use measuring instruments, but my seasoning included Kosher Salt, Lawry's Seasoned Salt, Onion Powder, Garlic Powder, Coarse Ground pepper. Let sit for at least half a day if not overnight.

If cooking for more than two, I would use my braising pan, but because of the pans dimensions and the amount of liquid it requires to fill properly to almost cover the shanks, I use my crock pot instead when cooking just for two.

I brown the shanks at medium high heat on all sides in Olive Oil in a 12 inch saute pan. Remove the shanks into the crock pot.

In the same sautee pan I add roughly two table spoons of minced garlic at the same heat until they start to brown. Then I add a mixture of 4 cipollini onions and 2 shallots and cut the heat to medium and let cook for three - four minutes. I then deglaze the pan with about a half a cup of white wine and continue cooking for five minutes.

I add the onion/garlic wine mixture over the shanks. At this point I add a cup of diced carrots, cup of diced tomatoes and a diced apple to the crock pot. Then a quart of chicken stock and a bouquet garni consisting of 8 sprigs of thyme, 4 sprigs of Rosemary, 2 bay leaves and about twenty whole peppercorns.

Set the crock pot for 3 hours on high

When it's done, I remove the shanks and the bouquet garni. I take my immersion blender and blend the snots out of the remaining liquid / veg mix until smooth. From there, take two cups of the liquid and transfer to a sautee pan and reduce down by half for the finished sauce. I slice the lamb from the bone and put back into the blended braising liquid in the pot to keep warm while the sauce reduces in the pan.

Mashed Potatoes and salad speak for themselves.

awesome rich fall/winter meal. I love braising

i really like that. i will have to try it

 

[JimG.]

correct.....was just comparing the density, texture to a commonly known cut.

If I had to compare skirt to something, it would be Hangar steak.

Flatiron is a decent cut when you're not in the mood for expensive...although in my case alot of what I listed I got for nothing, one of the perks of the food business. Anyway, the flatiron is not too expensive but is fairly tender and well marbled. It is definitely not like a flank or skirt steak.

I was in the mood for some surf and turf and it went well with the fresh water shrimp I had which were huge.

 

[GrilledSteezeSandwich]

okay....here we go

Start with (2) one pound lamb shanks and season the snot out of them, TONS of salt. Honestly, with tough meats meant for braising, you really can't over salt them. I don't use measuring instruments, but my seasoning included Kosher Salt, Lawry's Seasoned Salt, Onion Powder, Garlic Powder, Coarse Ground pepper. Let sit for at least half a day if not overnight.

If cooking for more than two, I would use my braising pan, but because of the pans dimensions and the amount of liquid it requires to fill properly to almost cover the shanks, I use my crock pot instead when cooking just for two.

I brown the shanks at medium high heat on all sides in Olive Oil in a 12 inch saute pan. Remove the shanks into the crock pot.

In the same sautee pan I add roughly two table spoons of minced garlic at the same heat until they start to brown. Then I add a mixture of 4 cipollini onions and 2 shallots and cut the heat to medium and let cook for three - four minutes. I then deglaze the pan with about a half a cup of white wine and continue cooking for five minutes.

I add the onion/garlic wine mixture over the shanks. At this point I add a cup of diced carrots, cup of diced tomatoes and a diced apple to the crock pot. Then a quart of chicken stock and a bouquet garni consisting of 8 sprigs of thyme, 4 sprigs of Rosemary, 2 bay leaves and about twenty whole peppercorns.

Set the crock pot for 3 hours on high

When it's done, I remove the shanks and the bouquet garni. I take my immersion blender and blend the snots out of the remaining liquid / veg mix until smooth. From there, take two cups of the liquid and transfer to a sautee pan and reduce down by half for the finished sauce. I slice the lamb from the bone and put back into the blended braising liquid in the pot to keep warm while the sauce reduces in the pan.

Mashed Potatoes and salad speak for themselves.

awesome rich fall/winter meal. I love braising

That sounds great...I don't think I've ever had lamb shanks..but I make lamb ribs from time to time..and usually broil them although maybe I'll try in a saucepan..

 

[RootDKJ]

Smoked corned beef brisket. For a rub, I coated the meat surfaces with kosher and sea salts, dried onion, red pepper flakes, red bell pepper flakes, garlic powder, cracked black pepper chipolte chile pepper & parsley flakes.

Beer and all everything above in the drip pan along with 3 bay leaves and about 25-30 pepper corns.

Using 100% Cherry wood chips for smoke flavor. I was was thinking about using Cherry/Apple or Apple/Maple combos, but I decided to keep it simple. :blink: :idea:

Full TR with pics will be posted in a new thread.

 

[Moe Ghoul]

German liverwurst on rye w/ steeze, onions, pickles and mustard. Side of pickled celery root, Pilsner.