Favorite dead cow recipes

[hardline]

with all the postwhorin' i thought we needed some substance. im always looking for something new to cook. ill start

Sweet n Hot Fillet Mignon

ingredients
2 fillets 1.5" to 2.5"
2 bottles of a good Cab
1 pack of baby bellas srooms
1 pack shitaki srooms
ancho, Chipotle, and good old mexican chille powder
sea salt
cracked pepercorn
honey
garlic fresh

cooking
fire up the oven to 450
take
1 tbls of chili powders
.5 tbls sea salt
1 tbls crack pepercorn
put on a plate and mix

open first bottle of wine and pour glass
now drink said glass

take the srooms and remove stems (stems are always bad)
slice thin and put to side

fill empty glass with more wine and drink

take the fillets and encrust the tops with spice mix set aside
put a pan on the stove put a tbls or so of olive oil and bring up to a smoke
place the fillets in the pan a shear for about a min
take pan and put it in the oven for 15 to 20 min

time for another drink

in another pan put in three wedges of butter. let it melt, brown butter is bad a has a nutty
toss in some thinly sliced garlic.
let it simmer for a min
toss in the srooms let the cook for 5 min or so

now you should have about a half bottle of red left if not pour yourself another glass.

pour the half bottle into the pan and reduce in about 10 min squeze about 3 tbls of honey into the reduced wine sometime i use 4 just add until it is sweet enough for you.

pull the fillets out

Plating

white plates work best.

spoon a few tbls of the reduction on to the plate. no srooms

place the fillets into the center of the reduction on the plate

spoon some of the srooms on top of the fillets then drizzle some more of the reduction.
put the remainder of the reduction into a suace bowl

pop the cork on the second bottle and enjoy

 

[GrilledSteezeSandwich]

A quarter pounder with steeze is great..

I like strip steak marinated in soy sauce and ginger dressing..broiled about 4-5 minutes on each side...I also like my Aunts brisket which she slow cooks with celery and carrots..

 

[BeanoNYC]

I'm sure Deadheadskiier will be chiming in soon...

 

[riverc0il]

Man, you gotta keep things simple.

1) Get the coals going on the charcoal grill (20 minutes or one beer)
2) Prep meet with seasoning and spices
3) Apply meet to grill (five minutes)
4) Tell the woman that dinner is almost done and to prepare the salad
5) Flip meet (five minutes)
6) Open another beer and serve

Allow an extra 10 minutes if you want to toss a pair of ears of corn with husks on the grill. Prep by soaking 30 minutes prior to starting grill. Baked potato allow 60. Time varies depending upon meet type, size, and quantity but five minutes each side gets a solid lower medium with two chucks of beef.

Just had two perfect burgers, sweet.

 

[Hawkshot99]

Whatever someone cooks for me. Preferably not burnt, but I am not too picky.

 

[Moe Ghoul]

Everything tastes good on a grill. I like lamb, deboned, butterflied, marinated in soy, garlic, fresh ginger, S&P, then done to a medium temp, nicely charred and caramelized on the outside.

 

[hardline]

Man, you gotta keep things simple.

1) Get the coals going on the charcoal grill (20 minutes or one beer)
2) Prep meet with seasoning and spices
3) Apply meet to grill (five minutes)
4) Tell the woman that dinner is almost done and to prepare the salad
5) Flip meet (five minutes)
6) Open another beer and serve

Allow an extra 10 minutes if you want to toss a pair of ears of corn with husks on the grill. Prep by soaking 30 minutes prior to starting grill. Baked potato allow 60. Time varies depending upon meet type, size, and quantity but five minutes each side gets a solid lower medium with two chucks of beef.

Just had two perfect burgers, sweet.

don't get me wrong i like simple, but there is a certain satisfaction to combining a bunch of different things to get something that is amazing. it also helps that an ex was chef at a five star.

 

[Moe Ghoul]

Hardline's recipe is the best way to make filets, imo. The grill dries em out. Lotsa great variations on that recipe, too.

 

[drjeff]

Get some THICK Filet (2" or so), cut a little pocket in the middle and stuff some blue cheese in the pocket. Wrap the outside with a nice thick piece of bacon. Grill until medium rare and enjoy.

Mmmmmm

 

[Moe Ghoul]

Get some THICK Filet (2" or so), cut a little pocket in the middle and stuff some blue cheese in the pocket. Wrap the outside with a nice thick piece of bacoc. Grill until medium rare and enjoy.

Mmmmmm

PADDLES.....................CLEAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

[drjeff]

PADDLES.....................CLEAR!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Well nowadays when I make that I atleast have it with a sald instead of the plate of onion rings that I had it with in my youth cholesterol level ignorant days

 

[hardline]

Get some THICK Filet (2" or so), cut a little pocket in the middle and stuff some blue cheese in the pocket. Wrap the outside with a nice thick piece of bacoc. Grill until medium rare and enjoy.

Mmmmmm

i like that, use the bacon to keep the moisture in and cheese to add some. i also use bacon wrap tech when scallops.

 

[Moe Ghoul]

i like that, use the bacon to keep the moisture in and cheese to add some. i also use bacon wrap tech when scallops.

with an apricot chutney, oh myyyy!

 

[drjeff]

with an apricot chutney, oh myyyy!

I'm sensing a trip downstairs to my kitchen for a snack will be happening REAL soon if I keep reading this thread!

 

[snoseek]

Filet is good but not nearly my favorite.

Skirt steak, rib eye, or hangar are perfect with evoo salt and pepper over charcoal. Maybe fresh chimichurri once in a while. I don't like restaurant food at home.


Edit- in winter i will make beef bourginone at least 3 times per month

 

[hardline]

. I don't like restaurant food at home.

thats just silly. thats almost like saying i don't like powder at a ski area.

 

[andyzee]

1.25 inch thick rib eye, salt, pepper on grill with some real hot charcol. Must be hot enought to almost immediatley darken outside of steak. Leave steak on for 3 minutes per side. Anything more than 6 minute total is ruined steak and eaten by people that know diddly about eating steak.

 

[snoseek]

thats just silly. thats almost like saying i don't like powder at a ski area.

I've been been in the industry for 20 years and at this point i will go as to bring my own food to work. I can eat whatever I want at work but would rather eat simple food. I made a big batch of pea soup at home and ate it three times at work this week. I will sometimes eat something off the menubut between that, tasting sauces, soups, starches daily and sampling new menu ideas ect... I can honestly say I'm all set with salmon with pea foam.


What I cook and what I eat are two completely different things. Menus are written solely on what the member or customer wants and that doesn't line up with how I eat.

 

[snoseek]

1.25 inch thick rib eye, salt, pepper on grill with some real hot charcol. Must be hot enought to almost immediatley darken outside of steak. Leave steak on for 3 minutes per side. Anything more than 6 minute total is ruined steak and eaten by people that know diddly about eating steak.

Yeah charcoal rocks. Is it wrong that I eat rib eye medium well? The fatty goodness melts down and creates some nice flavor. I used to eat all meat rare, pork medium rare.

 

[hardline]

I've been been in the industry for 20 years and at this point i will go as to bring my own food to work. I can eat whatever I want at work but would rather eat simple food. I made a big batch of pea soup at home and ate it three times at work this week. I will sometimes eat something off the menubut between that, tasting sauces, soups, starches daily and sampling new menu ideas ect... I can honestly say I'm all set with salmon with pea foam.


What I cook and what I eat are two completely different things. Menus are written solely on what the member or customer wants and that doesn't line up with how I eat.

fair enough, but also being in biz for 15 years im scared to eat out. some back of house and food prep areas are down right scary. so unless i have seen the kitchen or know the chef/owners i prefer to cook at home.