What's cooking?

I like it rare--although this is about as rare as I want it. When we had lamb growing up, it was always leg, and always cooked until it was gray and dry and served with copious amounts of mint jelly.

My husband isn't a big fan of strongly flavored lamb, so I usually remove as much fat as possible. That seems to make the taste a little milder.

 

Chicken Pozole

 

Call me crazy but I don't like all that broth in my soup. Although I'm sure that's where all the nutrients now reside.

 

You're crazy, the entire point of soup is the sauce (broth).

 

Just swab some cornbread in the juice. Good looking meal!

 

Looks great Jason and that's what biscuits are for...

 

Change of pace from pot roast. 130 degree 60 hour Sous Vide brisket with soy molasses glaze

 

Oh. Man.

 

I'd eat that. And come back for seconds.

 

This just gave me something to do this weekend.

 

What he needs is a really good cabernet to go with it, fat and all. (I don't expect him to eat the fat, but it sure adds to the flavor). If that doesn't convert him, well, you're the one who married him.

 

Mike did you finish it in the broiler? Pre brown?

 

I usually pre sear but didn't this time. This went in a hot pan , then glazed and finished briefly in a very hot oven. Medium rare , fork tender brisket is kind of weird but good.

 

Thanks Mike
It looks great. I have done brisket a few times in the sous vide, but have pulled them at 40 hours I think. still able to cut with a fork, but a nice texture if a bit firm. You've got me on it again. I did notice that they really whack you for a brisket these days. I think my last one was $45!! Hoping you'll whisper that glaze recipe in my ear.

 

I usually have a nice zinfandel, although we do have a cab sometimes. When I take off the fat, I remove the silverskin too--the meat gets to soak in the mustard/garlic/herbs etc all day and you can just pick it up and gnaw on it without dealing with fat or gristle.

Yeah, I did marry him, and it's taken over 30 years to get him somewhat trained. When we got married the only cheese he would eat was on pizza or Velveeta. No coffee. And lamb was out of the question. Now he'll eat many cheeses and eat lamb. I thought my mocha ice cream was safe until just a couple weeks ago, when he dug in and thought it was pretty good. Sigh. Next thing you know he'll be drinking my coffee.

 

Yeah, most any big red + lamb = happiness.

Sounds like he's made some progress, seeing as most men are idiots (my wife likes to say "...and married their king").

33 years ago I cooked for her on our first date. She salvaged the hollandaise I was effing up and we've been together ever since. We cooked for 100 at our wedding because he had almost no money and low paying jobs. I lucked out, mos def.

 

Steak and grits & veggies, seasoned with....




VEGEMITE!

It was pretty good.

 

One from the weekend, Some sous vide strip finished on a salt block. Should have had my block a little hotter for a better crust.

 

Happy Saint Patrick's day!

 

Better late then never I guess.