Please Scroll Down to See Forums Below
Chef Wide
- Thread starter BileStew
- Start date
BileStew said:
I like them with salt (or celery salt) , pepper and cinammon on the grill - don't over cook.
But a pork lion roast is really good in an olive oil, oj, ginger, scallion, salt and pepper marinade then a bit on the grill.
Serve with french green beans and rice with slivered almonds and dried cranberries.
canadianhitman
Well-known member
The best tasting pork chops I've ever had are the smoked ones my butcher sells. That nice, slow-smoked flavor stands on it's own...no need to season at all...just have to put them on the grill long enought to get them hot and they're perfect. See if you can find a butcher near you that does smoked meats.
Buddy_Christ
New member
bile stew will have no problem finding smoked meats. he's always smoking man pork.
Velvett has the right feel, and pork loin is too often overlooked. Great meat, really great.
Chops? Double cut or stay home, single chops just get too damn dried out for me. I just made pork chops night before last actually.
Next time you are at the gourmet shop, ask if the have any Verjus. Its unripe green grape juice that has an acidity like vinegar that is key to the following idea, which you should modify to meet your mood.
Try going just south of medium on the pork, well done is really not my thing. I did mine with a heap of grilled slabs of red onion and a bunch of grilled slices of granny smith apples and toasted pecans. Couple of pointers: as soon as the pecan pieces come out of the oven from toasting and while they are crazy hot, sprinkle some Worchestershire Sauce and pinch of cinamon on them, VERY basic spiced nuts. So what you have is a mixture of nicely tart grilled apples, sweet grilled onions and good crunch and spice from the woody richness of the pecans. Adjust the sweetness with a sprinkle or two of the verjus.
Simple sea salt and cracked pepper on the pork, mark on the grill and brush with a mix my mom taught me: cook fresh apple cider down to caramel, just dont let it burn, add about a cup of good Bourbon, simmer that down until the cider/bourbon mixture is the consitency of maple syrup, add a purree of fresh garlic and simmer just until the garlic bits turn translucent. Let cool to warm room temp. Caramelized Garlic, smokey from the Bourbon, sweet and good acid balance from the cider. Brush on pork, finnish on the grills upper shelf if you have one.
SO... wicked garlicky bourbon pork chops, crunchy sweet and lightly acid side dish. Now you need starch... toasted barley with grilled corn, add some chopped fresh sage, but just a hint so you dont over power the corn. Be sure to have some good wheatey beer for this, maybe a HeffeWeissen (Erdinger?) or even more yeasty beer like Duvel with a lemon in it.
Damn, I am ready to eat! When should I be there? I'll bring the beer. On second thought, I am coming to the states in july, maybe: I cook, you clean?
Chops? Double cut or stay home, single chops just get too damn dried out for me. I just made pork chops night before last actually.
Next time you are at the gourmet shop, ask if the have any Verjus. Its unripe green grape juice that has an acidity like vinegar that is key to the following idea, which you should modify to meet your mood.
Try going just south of medium on the pork, well done is really not my thing. I did mine with a heap of grilled slabs of red onion and a bunch of grilled slices of granny smith apples and toasted pecans. Couple of pointers: as soon as the pecan pieces come out of the oven from toasting and while they are crazy hot, sprinkle some Worchestershire Sauce and pinch of cinamon on them, VERY basic spiced nuts. So what you have is a mixture of nicely tart grilled apples, sweet grilled onions and good crunch and spice from the woody richness of the pecans. Adjust the sweetness with a sprinkle or two of the verjus.
Simple sea salt and cracked pepper on the pork, mark on the grill and brush with a mix my mom taught me: cook fresh apple cider down to caramel, just dont let it burn, add about a cup of good Bourbon, simmer that down until the cider/bourbon mixture is the consitency of maple syrup, add a purree of fresh garlic and simmer just until the garlic bits turn translucent. Let cool to warm room temp. Caramelized Garlic, smokey from the Bourbon, sweet and good acid balance from the cider. Brush on pork, finnish on the grills upper shelf if you have one.
SO... wicked garlicky bourbon pork chops, crunchy sweet and lightly acid side dish. Now you need starch... toasted barley with grilled corn, add some chopped fresh sage, but just a hint so you dont over power the corn. Be sure to have some good wheatey beer for this, maybe a HeffeWeissen (Erdinger?) or even more yeasty beer like Duvel with a lemon in it.
Damn, I am ready to eat! When should I be there? I'll bring the beer. On second thought, I am coming to the states in july, maybe: I cook, you clean?
velvett said:Was that cyber-sex I just read.
Put me in for as many servings as you can handle.
Woman, I would cook for you until I collapsed and still be able to make desert. Grilled mangos with ginger icecream and spiced rum on crushed ice with fresh lime juice and sugar cane.
(Damn, I
you sumfin serious!)
Buddy_Christ
New member
ChefWide said:
QUICK! how much apple cider should i start with? 3 cups? wanna get this started real soon.
thanks.
Buddy_Christ
New member
those were some goooooooooooooooooooooooood pork chops
velvett said:
There goes my concentration for the day....
Hooked an office mate of mine up with a bottle of verjus on saturday so he could do this himself (no, it wasn't W.V.F.) and he is all rosy from the afterglow.
I need to get a home icecream machine, my old gaggenau is fried. Any suggestions?
Oooh! I have a way the hell off topic question! I need to re-hang some cabinet doors in the kitchen and i need the mother of all solutions: my kids lean on the doors so I need the most hearty way of mounting them possible, any suggestions?
crak600 said:
First thing I do is filter it through some cheese cloth, so the 'bits' don't burn on the bottom of the pan while you are reducing it on the stove. If you don't happen to have a roll of cheese cloth, which unless you're deep into cooking you prolly don't, you can use a new 100% cotton sock... no kidding. Weather you use a sock, or cheese cloth, be sure to get it wet with cold water first, before you use it as a filter, so that the cotton fibers are already wet. Makes it filter more smoothly.
Pour the cider into the sock while its over the pot and let the sock act as filter. Voila! no 'bits'.
As to how much? Go for the gusto and do a gallon. if you reduce it down to honey consistency when its hot, it will be damn near hard once it cools: VERY concentrated, and you can store it for MONTHS in the fridge. Or, do a bunch at one time down to maple syrup consistency and freeze it in a an icecube tray: then just pop out the individual cubes, wrap them in plastic wrap and store them in a labled plastic container. Any time you want some fresh apple goodness: whip out a cube and melt it down. I do that with a LOT of different preperations.
Buddy_Christ
New member
was talking to my dad this weekend, told him i made the best pork chops ever. so he asked for the recipie. when i told him "you want to use a good burbon, pour a cup in there...." he asked just how good of a burbon. Dad loves burbon, so his first concern was "wasting" good alcohol. he's gonna try that recipie though.
you rock cheffie. i need to tap your brain for more recipies.
i worked as a cook for 2 years in a decent resteraunt. the menu ranged from burgers to some fancier stuff, but nothing overly expensive. i learned a lot while working there, and i've always enjoyed cooking. my budget limits me now, plus i can't get exotic because of the kids....unfortunately, i gotta feed them too, can't just cook for myself. what i try to do is just spice up dinners to break the dullness of BBQ meats and what not (i love that grill, i'd cook on it every night if i could).
got any good stir fry recipies? i've been craving a decent stir fry for a while now. normally i'll just take chicken, cut it into strips, WOK it in olive oil with garlic. pull that out, add some more olive oil, put my veggies in (broccoli, water chestnuts, bamboo shoots, things like that), cook them for a bit, then add the meat back to it and add stir fry sauces. if you've got any suggestions, i'd love to hear them. chicken preferred.
thanks in advance. chef
you rock cheffie. i need to tap your brain for more recipies.
i worked as a cook for 2 years in a decent resteraunt. the menu ranged from burgers to some fancier stuff, but nothing overly expensive. i learned a lot while working there, and i've always enjoyed cooking. my budget limits me now, plus i can't get exotic because of the kids....unfortunately, i gotta feed them too, can't just cook for myself. what i try to do is just spice up dinners to break the dullness of BBQ meats and what not (i love that grill, i'd cook on it every night if i could).
got any good stir fry recipies? i've been craving a decent stir fry for a while now. normally i'll just take chicken, cut it into strips, WOK it in olive oil with garlic. pull that out, add some more olive oil, put my veggies in (broccoli, water chestnuts, bamboo shoots, things like that), cook them for a bit, then add the meat back to it and add stir fry sauces. if you've got any suggestions, i'd love to hear them. chicken preferred.
thanks in advance. chef
was talking to my dad this weekend, told him i made the best pork chops ever. so he asked for the recipie. when i told him "you want to use a good burbon, pour a cup in there...." he asked just how good of a burbon. Dad loves burbon, so his first concern was "wasting" good alcohol. he's gonna try that recipie though.
Big ups to Dad. It took me 10 years of constant nagging to get my dad to pull his nose out of snobbie Single Malt land and get his act together and join me in Snobbie Single Barrel Bourbon Land: the only truly, purely American contribution to top shelf Distilled Spirits. I have a bottle of Limmited Edition Knob Creek sittting in pouring distance from me right now. Ask your dad if he's ever had the pleasure of nipping into a snifter of Hirsch Reserve (20 year old, pot stilled, single barrel). May I say: Holy Fucking Shit? ok, Holy Fucking Shit!
For cooking? better than bottom shelf, but no need for Boutique Bourbon. Jack will do ya just dandy.
you rock cheffie. i need to tap your brain for more recipies.
I cook monster big 'Berkshire meets Blue Ridge' style. I love to cook japanese, studied it intensly for a while, which more than anything else taught me some restraint, but give me my choice? And you will be eating Game and big chewy flavors. Apple smoked squab, Porcini Poached Grouse, Roe Buck Mignon, and last and best of all, the best damn meat in the world, hands down: 21 day, Dry Aged, Certified Black Angus Beef. <grunts and gutteral moaning>
i worked as a cook for 2 years in a decent resteraunt. the menu ranged from burgers to some fancier stuff, but nothing overly expensive. i learned a lot while working there, and i've always enjoyed cooking. my budget limits me now, plus i can't get exotic because of the kids....unfortunately, i gotta feed them too, can't just cook for myself. what i try to do is just spice up dinners to break the dullness of BBQ meats and what not (i love that grill, i'd cook on it every night if i could).
Dullness of BBQ!?!? Holy Mother of God, Man!! We gots to talk! But more on that later.
got any good stir fry recipies? i've been craving a decent stir fry for a while now. normally i'll just take chicken, cut it into strips, WOK it in olive oil with garlic. pull that out, add some more olive oil, put my veggies in (broccoli, water chestnuts, bamboo shoots, things like that), cook them for a bit, then add the meat back to it and add stir fry sauces. if you've got any suggestions, i'd love to hear them. chicken preferred.
I just saved my friends but the other night in this regard, let me pass on the love: go to a good local grocery store and buy one of each of the grooviest maramalades/fruit spreads you can find. You will also need pre-packaged versions of the following: chopped fresh ginger, chopped fresh garlic, chopped fresh lemongrass, red chili paste/purree, fresh corriandre purree... you can find all this kind of stuff in what looks like plastic toothpaste tubes in your grocers produce section these days (if you cant find them, find a new grocery store)
Any meat, in stir fry land that is, will love you for this. Try combos that sound groovy: a big spoon of peach mango preserves with garlic and lemongrass? spiced orange jam with ginger and red chillies? Red pepper jelly with chopped fresh mint and a tablespoon of frozen limeade? you get the idea.
As soon as your done searing the meat (less oil means better searing, as the pan gets infinitely hotter than the oil) toss in the above mixtures just long enough to coat them and realease the flavors. Want to get uptown? just before you take them out, toss in a tablespoon of toasted mustard seeds or toasted sesame seeds. Chopped Cashews? Hell YES! OUTRAGEOUS!
Now, purists will poo-poo the whole pre-prepared aspect of this, fuck 'em. I have a time consuming job, three kids, gym, training on my trike and a life that demands seriously big flavors and I need to cut every corner I can or its pasta night, again, and that just does't cut it. You cant get much faster than open the preserves jar, spoon, spoon of this, spoon of that: done.
thanks in advance. chef
No worries, mon.
Big ups to Dad. It took me 10 years of constant nagging to get my dad to pull his nose out of snobbie Single Malt land and get his act together and join me in Snobbie Single Barrel Bourbon Land: the only truly, purely American contribution to top shelf Distilled Spirits. I have a bottle of Limmited Edition Knob Creek sittting in pouring distance from me right now. Ask your dad if he's ever had the pleasure of nipping into a snifter of Hirsch Reserve (20 year old, pot stilled, single barrel). May I say: Holy Fucking Shit? ok, Holy Fucking Shit!
For cooking? better than bottom shelf, but no need for Boutique Bourbon. Jack will do ya just dandy.
you rock cheffie. i need to tap your brain for more recipies.
I cook monster big 'Berkshire meets Blue Ridge' style. I love to cook japanese, studied it intensly for a while, which more than anything else taught me some restraint, but give me my choice? And you will be eating Game and big chewy flavors. Apple smoked squab, Porcini Poached Grouse, Roe Buck Mignon, and last and best of all, the best damn meat in the world, hands down: 21 day, Dry Aged, Certified Black Angus Beef. <grunts and gutteral moaning>
i worked as a cook for 2 years in a decent resteraunt. the menu ranged from burgers to some fancier stuff, but nothing overly expensive. i learned a lot while working there, and i've always enjoyed cooking. my budget limits me now, plus i can't get exotic because of the kids....unfortunately, i gotta feed them too, can't just cook for myself. what i try to do is just spice up dinners to break the dullness of BBQ meats and what not (i love that grill, i'd cook on it every night if i could).
Dullness of BBQ!?!? Holy Mother of God, Man!! We gots to talk! But more on that later.
got any good stir fry recipies? i've been craving a decent stir fry for a while now. normally i'll just take chicken, cut it into strips, WOK it in olive oil with garlic. pull that out, add some more olive oil, put my veggies in (broccoli, water chestnuts, bamboo shoots, things like that), cook them for a bit, then add the meat back to it and add stir fry sauces. if you've got any suggestions, i'd love to hear them. chicken preferred.
I just saved my friends but the other night in this regard, let me pass on the love: go to a good local grocery store and buy one of each of the grooviest maramalades/fruit spreads you can find. You will also need pre-packaged versions of the following: chopped fresh ginger, chopped fresh garlic, chopped fresh lemongrass, red chili paste/purree, fresh corriandre purree... you can find all this kind of stuff in what looks like plastic toothpaste tubes in your grocers produce section these days (if you cant find them, find a new grocery store)
Any meat, in stir fry land that is, will love you for this. Try combos that sound groovy: a big spoon of peach mango preserves with garlic and lemongrass? spiced orange jam with ginger and red chillies? Red pepper jelly with chopped fresh mint and a tablespoon of frozen limeade? you get the idea.
As soon as your done searing the meat (less oil means better searing, as the pan gets infinitely hotter than the oil) toss in the above mixtures just long enough to coat them and realease the flavors. Want to get uptown? just before you take them out, toss in a tablespoon of toasted mustard seeds or toasted sesame seeds. Chopped Cashews? Hell YES! OUTRAGEOUS!
Now, purists will poo-poo the whole pre-prepared aspect of this, fuck 'em. I have a time consuming job, three kids, gym, training on my trike and a life that demands seriously big flavors and I need to cut every corner I can or its pasta night, again, and that just does't cut it. You cant get much faster than open the preserves jar, spoon, spoon of this, spoon of that: done.
thanks in advance. chef
No worries, mon.
Y_lifter
New member
^^ Bump O Rama on the Food Network EF Style...
Chefie, You Sir are the culinary hero of all us Gastronomical Fetish fanatics.
Mrs Y's cousin is visiting for 2 weeks and she is a great cook, especially in the
Italian dish area.
She went so far as to setup Mrs Y with huge pots for the back patio and
planted 6 kinds of fresh herbs she uses all the time in her stuff.
She has made so far: (SP?)
Chicken Picatta
Bruchetta (all home made xcept the fresh bread she used)
Italian pasta salad with all kinds of stuff.
Salads of all sorts
Chicken Parmesan
Chicken alfredo with home made sauce
Anyway back to pork chops..
My Mom used to make them all the time Italian style
Brown them in a electric skillit with lid
Pour over them
1 can tomato sauce
1 can tomato paste
Garlic clove crushed and any other herbs you want
1 TBS Sugar
Let this cook SLOW all day or at least for several hours till the chops are falling off
the bone tender
When its done either cook up some white rice to pour the sauce over,
or better yet, take out the chops and cook the rice right in the sauce so
it soaks it up as it cooks like a jambalia ...
Thanks peeps for the recipes
Chefie, You Sir are the culinary hero of all us Gastronomical Fetish fanatics.
Mrs Y's cousin is visiting for 2 weeks and she is a great cook, especially in the
Italian dish area.
She went so far as to setup Mrs Y with huge pots for the back patio and
planted 6 kinds of fresh herbs she uses all the time in her stuff.
She has made so far: (SP?)
Chicken Picatta
Bruchetta (all home made xcept the fresh bread she used)
Italian pasta salad with all kinds of stuff.
Salads of all sorts
Chicken Parmesan
Chicken alfredo with home made sauce
Anyway back to pork chops..
My Mom used to make them all the time Italian style
Brown them in a electric skillit with lid
Pour over them
1 can tomato sauce
1 can tomato paste
Garlic clove crushed and any other herbs you want
1 TBS Sugar
Let this cook SLOW all day or at least for several hours till the chops are falling off
the bone tender
When its done either cook up some white rice to pour the sauce over,
or better yet, take out the chops and cook the rice right in the sauce so
it soaks it up as it cooks like a jambalia ...
Thanks peeps for the recipes
Last edited:
velvett said:
This is cheat recipe post, so bugger off diet-whiners, and use it for fun, not for 'work'.
On the grill tip, going to whip up a batch of Grilled Pear Bread Pudding tonight, so here you go, my Velvetine fantasy:
4 servings:
3/4 cup------Heavy Cream (yep, the fatty one)
3/4 cup------Milk
1 whole-----Tahitian Vanilla Bean (and I mean, faaaat and moist)
.5 tsp-------Cinnamon
2 tsp--------Fresh Ginger Puree (you can get it prepared, no worries)
pinch--------Salt, use good sea salt, iodized tastes like shit for this.
1.5 oz-------Bourbon
4 each-------Egg Yolks
1 each------Whole Egg
1/4 cup-----Maple Sugar
------------Stale Bread, cut into cubes*
1/2 cup-----Dry Sour Cherries
2 medium-----your favorite variety of Pears, slightly under-ripe
* I like to use white-sourdough for this, as I think the sourness adds some sexy complexity to the overall sweetness. If going sourdough, substitute a pinch of dry ginger for the fresh. Fresh ginger and sourdough no mixy-mixy.
**********************
method:
1. Combine cream, milk, salt, bourbon and vanilla bean (split down the middle and the insides scrapped into the mixture). Bring to a boil and IMMEDIATELY remove from the heat.
2. Slice peeled pears about 1/2 inch thick, grill over hardwood charcoal (no, gas will not do it, but if ya gotta, ya gotta). Just mark them on both sides, and do it quick: over cooked and they are gaaabage. Let them cool to room temp, then dice them into large dice.
3. Combine sugar and cinnamon and whisk into yolks/whole egg, it will look like wet sand. 'Temper' the hot cream mixture into the egg mix: that means add a little hot cream to the eggs, then whisk, add a little more, whisk again just to incorporate. The idea is to add all the hot into the eggs without cooking them, so add a little at a time untill all incorporated. Strain with a chinois (don't have one of those? use Cheffy's Famous Sock Method) What you have now is a Custard waiting to be baked. Set asside.
4. Small dice the bread, for this recipe it will take about 1/3 of a loaf. Lightly toast the bread cubes in the oven at about 425°F until they are GBD (Golden Brown and Delicious). Immediately turn the oven down to 375°F . Combine bread with sour cherries and pears, add to a large bowl let the bread cool a bit and pour over the custard. Let the mix sit for about a half hour, gently pushing the bread down once in a while to let it soak up the custard. DON'T mix with any gusto, or you will mush up your bread cubes: no bueno.
5. I like to use no stick muffin pans, lightly buttered, as it makes for really cool individual puddings, so... spoon your bread pudding mixture equally into the tins, should fill about 4, maybe five if you have small sized muffin pan. Bake for about 15-25 minutes or until a paring knife comes out just clean. You could use a water bath, but I don't, I want the sides to brown a bit.
6. Let rest in the pan for 10 minutes before turning out, so they don't break.
Serve them warm with a nice warm caramel sauce (I like plain caramel with a TINY speck of orange zest in it for this) or with a creme anglaise, maybe with a touch of coffee flavor to it? (ask me if you need a recipe)
cheers,
Chef
Similar threads
