GBM, I need your help... - by Mr.Duck
Gingerbread Man on 1/9/2006 at 03:54
Okay, here's a new one:
Get a small pan, no oil, crank it up pretty hot. Quickly toast a half-dozen whole black peppercorns and a dozen whole mustard seeds -- shake the pan constantly, roll the seeds around. Do not burn them, this doesn't take very long. You'll know when it's ready because the smell will change. Put them aside for a second.
Big lemon: Slice the peel off into big chunks. No need for fancy zesters, just get the yellow off like you were peeling a potato.
Take a bowl large enough to hold that tenderloin, fill it with cold water, a cup of salt, half a cup of sugar, the peppercorns and mustard seeds, two large cloves of garlic (smashed vaguely) and the lemon peel. Stir it up thoroughly and put the tenderloin in. Let it sit in the fridge for as long as possible... a couple of hours if you can.
When you're ready to start cooking, haul the tenderloin out of the brine and pat it down with a cloth / paper towel. Just get the excess off, you don't need to dry it. And whatever you do, don't rinse it off... I've heard of people doing that, and it's completely counterproductive.
Slash the meat diagonally across all surfaces. Shallow, short slashes. You just want to be able to get some of the flavours in. Once you've done that, sear it on all sides in a blisteringly hot pan. Don't bother trying to get it a nice deep brown, just give it a little on all sides until it's visibly seared a bit.
Get it out of the pan, let it sit somewhere. Don't let a dog eat it.
That's about two and a half pounds of meat, so I'm winging the proportions from here on, but it ought to just give you too much glaze at the worst.
Half a cup of honey, about a quarter cup of vinegar (cider vinegar if you have it, otherwise no biggie), two teaspoons vanilla extract, a teaspoon of paprika, some mustard powder / ground mustard, a bit of salt and a bit of pepper. Mix that all up and set it aside. A little splash of bourbon doesn't hurt at all, either... but that's totally optional.
Rub pepper and salt all over the meat, then brush it with the honey / vanilla glaze you just made. Don't use it all, that's a shitload of glaze and you need it for the cooking. And don't drink it. I see you.
Oven (or better yet, grill) hot to 375 or so. Pop the meat in, brush it with more glaze every ten minutes or so. You're probably looking at 45 minutes or so at that heat, maybe a little longer. Just check the temperature to be sure -- you want it around 150-160F in the middle.
When it's done, let it rest under foil while you make a salad to go with it.
I would suggest something along the lines of bitter greens with a citrus / cilantro dressing maybe. I dunno, I'm making this bit up... I'd go with a salad that was sharp and fresh, because that glaze is going to be sweet and lovely so you need to cut it with something.
And potatoes. Roasted, baked, fried, whatever.
Scots Taffer on 1/9/2006 at 03:59
<strike>Pork blowjob renders all other recipes null and void. If you haven't tried it, DO EET. It's fucking awesome.</strike>
Okay, trying something new this weekend.
Hahah, why in the fuck would someone rinse marinated meat? INSANE I TELLS YOU.
I shall now derail this thread and offer five recipes that I created last week -
Fresh Egg Linguine with Balsamic Lamb in a red wine sauce
Get a lamb fillet and roast it in the oven for 15-20 mins depending on how rare you want it and how thick the meat is, season it with salt, pepper and fresh oregano beforehand.
After 5 mins in the oven, add a balsamic glaze. You achieve this by heating a decent few splashes of balsamic vinegar in a pot and adding sugar till it gets slick and syrupy, not too much sugar mind you. You pour this over the roasting meat and let it cook for the additional 10/15 it has left.
In a frying pan, a little oil, chopped garlic and red onion, then a tin of chopped tomatoes/fresh chopped tomatoes and some red wine and a splash of balsamic vinegar. Once the meat is cooked, bring it out and let it stand. Get your pasta on. Chop the meat up. Add the meat to the sauce. Test the sauce. Season as required. Add to the pasta et voila.
Salmon in yogurt and lime and Prawn Korma
Remove the skin and chop up a salmon fillet, marinade it in some garlic, plain yogurt, lime, chopped fresh coriander and some powdered garam masala, coriander, cumin and turmeric. Fry some prawns with garlic and ginger, add a dollop of Patak's korma paste, later add some onions and a pepper, then add your salmon. After a bit put in a small amount of coconut cream just to get it simmering.
Cook some basmati rice and serve.
Carmelised Chicken and Bacon pasta
Easy one this. You fry some chopped bacon (smoked preferably) and chicken with garlic and onion, do it on a fairly high gas for a while until your bacon gets brown around the edges and your onion curls a little and produces some sugar, then you can (optionally) splash on some white wine and reduce that, or jump straight to dumping on some cream and mushrooms, with some ground pepper on that. At the end, dump around 100g or a good handful or two of powdered/freshly grated parmesan on top. Simmer, serve with pasta of your choice.
Tequila and lime Fajitas
So I've recently become a lime convert, I use it in my fajitas, some curries and also in burgers that I make now. For these you chop up some chicken breast and marinade it in a mixture of olive oil, tequila, splash of soy sauce, 2 chopped garlic cloves, a healthy sprinkling of cayenne and let it soak for a while.
Prepare some homemade salsa, chop up 2 tomatoes, small red onion, green chilli, on a medium heat, cook for 5-10 mins.
Fry the chicken and marinade with some sliced white onion and red and green capsicum. Mildly heat your tortillas, grate some cheese and get some creme fraische. Stick it all in the wraps, serve with side-salad and enjoy.
As an optional extra, make some margaritas to serve with it!
That's-a spicy Meat-a-ball
Same red base as the lamb sauce, just to be simple - I used a different one that I can't really remember offhand. The meatballs are made by adding 3 minced garlic cloves, dried or fresh oregano, marjoram and thyme, and a good dose of cayenne pepper, to the good topside minced beef, working it through and seperating into little balls. Drizzle some olive oil over them and then roast them for around 10-15 mins before adding to your sauce. Serve with spaghetti or linguine or whatever. Enjoy with red wine.
Aside from that, I made a really weird Moroccan Apricot and Honey tagine thing that my wife loved and I loathed so I won't share the recipe for that because I'm not convinced about it. Also, I made some really tasty parmesan and breadcrumb chicken bits in a white wine sauce with pasta that was good but I got that from some online recipe. The others above I pretty much followed my instincts on and they turned out great!
Gingerbread Man on 1/9/2006 at 04:02
Yeah, that one's my go-to. That never fails me. This new one is sort of a work in progress, but it's been great the twice I've done it so far. I'm actually still kinda shopping the spices around in the glaze, but you can't go too far wrong with just paprika and mustard when there's honey on the table.
La dee doooo da, laaaaa dee da -- here we are in Shangri-La. And so forth.
Scots Taffer on 1/9/2006 at 04:09
I'm cursed with a lack of love for mustard, any useful substitutions? :(
Also, update your site with some recipes you giant slavering knob!
Gingerbread Man on 1/9/2006 at 04:10
No. Just leave it out. But you're crazy.
Aja on 1/9/2006 at 04:16
So do I just watch the food channel all day or what? I've never even tasted half of these ingredients!
I want to be Iron Chef! :(
fett on 1/9/2006 at 04:21
Thread is a total letdown after the title...:(
Mr.Duck on 1/9/2006 at 04:33
Quote Posted by Scots_Taffer
Also, update your site with some recipes you giant slavering knob!
Or add some more to this here (
http://www.ttlg.com/forums/showthread.php?t=59065&highlight=TTLG+Cookbook) place :)
GBM - Fuck you, how much's a round-trip plane ticket from Starry's to Monterrey (in Meh-hee-coh), you're my new chef now, big guy.
But, seriously (thanks :D)...that sounds sexy and tasty. Damn, I'm not sure I'd want to eat that more like kiss it, lick it and get all kinds of intimate with that side of oink...sheeit.
Though, it will get spoiled eventually, might as well do as you say ;).
Anyways...two/three Qs.
Q: If I can't get ahold of yellow lemons (we have the itty-bitty bitter green ones), can I use the green substitute?
Q: Any kinf of salt will do or better if I use the fat-grain meat salt?
Q: Same with sugar. Any type of sugar? (the white one, I mean)
Q: First comes the searing on a frying pan, then the oven, right? (would an electric grill be good enough?)
Q: I'm not so good with °F, since we deal with °C, but the grill doesn't have degrees, just levels of power. I'm supposed to slow-cook this sucker or flash fry it? :)
I think that's all for now, I promise to try and take before/after pics of it :).
Hope I do you proud, sir.
Gingerbread Man on 1/9/2006 at 04:39
Quote Posted by MrDuck
Q: If I can't get ahold of yellow lemons (we have the itty-bitty bitter green ones), can I use the green substitute?
Sure.
Quote:
Q: Any kinf of salt will do or better if I use the fat-grain meat salt?
Yes. Either. What?
Quote:
Q: Same with sugar. Any type of sugar? (the white one, I mean)
Yes. Don't sweat too hard over the brine. It's one thing if you're looking to use a brine in preserving meat, but you're not so just make do with whatever you have on hand.
Quote:
Q: First comes the searing on a frying pan, then the oven, right? (would an electric grill be good enough?)
Pan then oven, yes. Electric grill, I dunno... It'll really be better if it's in an enclosed space to get that baking effect.
Quote:
Q: I'm not so good with °F, since we deal with °C, but the grill doesn't have degrees, just levels of power. I'm supposed to slow-cook this sucker or flash fry it? :)
375° F is about 190° C. Either way, you're looking at a medium-speed (but still relatively hot) cook -- that meat is thick and you don't want it to be raw on the inside... but you also don't want to burn it. And that glaze WILL burn if you have the oven too hot.
