MWil23 Posted February 20, 2020 Share Posted February 20, 2020 35 minutes ago, JoshstraDaymus said: I haven't cooked this yet, but let me tell you what I'm excited about. My fiancee is babysitting in like 2 weeks, and she's going to be away over night. Means I get to make things I know she's not a huge fan of. I just found out a local market sells full on Tomahawk steaks and I've been wanting to have one for myself. I recently got a sous vide, and I have a large container, my cast iron is well seasoned, I am going to make a bleu cheese butter for it. I. am. ready. SO MUCH THIS!!!! That sounds INCREDIBLE! Can you get me your recipe for your bleu cheese butter?!?!?! Quote Link to comment Share on other sites More sharing options...
TOUCAN Posted February 20, 2020 Share Posted February 20, 2020 3 minutes ago, MWil23 said: SO MUCH THIS!!!! That sounds INCREDIBLE! Can you get me your recipe for your bleu cheese butter?!?!?! 1/2 cup softened butter 1/2 cup-3/4 cup bleu cheese crumbles (depends on how potent you like the flavor, this will mess with the overall consistency alittle. I like mine a bit more flavorful) A few spins of black pepper, nothing too much 1 garlic clove minced Small amounts of both chopped basil and parsley Should do the trick. 2 Quote Link to comment Share on other sites More sharing options...
scar988 Posted February 20, 2020 Share Posted February 20, 2020 On 7/18/2019 at 5:41 PM, MKnight82 said: So I’ve been trying new crockpot recipes. Today I made a honey/ginger chicken that I slow cooked over 5 hours then served with rice and an Asian cabbage salad I made. Turned out pretty good. Anyone have any good recipes? We do have a recipe thread... Quote Link to comment Share on other sites More sharing options...
MWil23 Posted February 20, 2020 Share Posted February 20, 2020 1 minute ago, JoshstraDaymus said: 1/2 cup softened butter 1/2 cup-3/4 cup bleu cheese crumbles (depends on how potent you like the flavor, this will mess with the overall consistency alittle. I like mine a bit more flavorful) A few spins of black pepper, nothing too much 1 garlic clove minced Small amounts of both chopped basil and parsley Should do the trick. THANK YOU! How high do you turn up the heat? Do you baste the steaks in them, or just finish them in it? Quote Link to comment Share on other sites More sharing options...
scar988 Posted February 20, 2020 Share Posted February 20, 2020 1 minute ago, JoshstraDaymus said: 1/2 cup softened butter 1/2 cup-3/4 cup bleu cheese crumbles (depends on how potent you like the flavor, this will mess with the overall consistency alittle. I like mine a bit more flavorful) A few spins of black pepper, nothing too much 1 garlic clove minced Small amounts of both chopped basil and parsley Should do the trick. This sounds amazing. I've been doing something similar as a garlic butter for my fish dishes. 2 cloves minced garlic 1/4 cup softened unsalted butter basil oregano thyme rosemary black pepper small bit of salt. Quote Link to comment Share on other sites More sharing options...
TOUCAN Posted February 20, 2020 Share Posted February 20, 2020 4 minutes ago, MWil23 said: THANK YOU! How high do you turn up the heat? Do you baste the steaks in them, or just finish them in it? I just finish them in it. I'll take a good scoop and put it on after I'm finishing in the cast iron, and just let the heat do the rest. Covers pretty well and its so good. 1 Quote Link to comment Share on other sites More sharing options...
MWil23 Posted February 20, 2020 Share Posted February 20, 2020 Just now, JoshstraDaymus said: I just finish them in it. I'll take a good scoop and put it on after I'm finishing in the cast iron, and just let the heat do the rest. Covers pretty well and its so good. I take it you just whisk it up/mix it up really good, or do you melt it completely in a sauce pan? Quote Link to comment Share on other sites More sharing options...
TOUCAN Posted February 20, 2020 Share Posted February 20, 2020 18 minutes ago, MWil23 said: I take it you just whisk it up/mix it up really good, or do you melt it completely in a sauce pan? Mix and whisk really well 1 Quote Link to comment Share on other sites More sharing options...
animaltested Posted February 20, 2020 Share Posted February 20, 2020 Last night made a Sausage Basil Rigatoni with a Creamy Mustard Sauce. It was pretty damn awesome. 1 Quote Link to comment Share on other sites More sharing options...
11sanchez11 Posted March 14, 2020 Share Posted March 14, 2020 with no sports I have made dinner the last two nights burgers with Italian sausage and ground beef, it was a meatball recipe i switched up a little and tonight ravioli with sausage and ground beef both were good Quote Link to comment Share on other sites More sharing options...
animaltested Posted April 21, 2020 Share Posted April 21, 2020 Bumping this back up ; Last few nights cooked up ; Lemon Garlic Alaskan Cod with Sun Dried Tomato and Feta Couscous Beef Red Sauce Penne with a Cucumber Vinaigrette Salad and Homemade Focaccia Bread Roasted Veg Bowls (Sweet Potato, Broccoli, Crispy Chickpeas,Spinach, and Sautéed Butter Mushrooms) Chicken Tikka Masala Honey Soy Ginger Boneless Chicken Thighs with Brown Rice and a Red Wine Vinaigrette Green Salad Quote Link to comment Share on other sites More sharing options...
Shanedorf Posted April 21, 2020 Share Posted April 21, 2020 1 hour ago, animaltested said: Last few nights cooked up ; you ever cook up any of those monster king crabs they get in Seattle ? Other than butter or some Old Bay seasoning, I've not tried much else Quote Link to comment Share on other sites More sharing options...
animaltested Posted April 21, 2020 Share Posted April 21, 2020 3 minutes ago, Shanedorf said: you ever cook up any of those monster king crabs they get in Seattle ? Other than butter or some Old Bay seasoning, I've not tried much else Eaten them yeah, but never cooked them myself. Not sure they need much more than that. haha. Quote Link to comment Share on other sites More sharing options...
Daniel Posted April 21, 2020 Share Posted April 21, 2020 I've just been eating a whole lot of beans and ramen, lately. Hard to do that much when your usual cooking relies heavily on fresh vegetables and you suddenly can't go to the store whenever you want. I'm about to tackle breadmaking, again. I'm a good cook, but bread is a whole different animal. Cross your fingers and/or leave tips for me yall. 1 Quote Link to comment Share on other sites More sharing options...
Sugashane Posted April 23, 2020 Share Posted April 23, 2020 Wife said she wanted something "earthy" so I decided on an onion soup recipe I adapted. Used cognac to deglaze the pan, a little white wine with butter to start softening the onions with, added mushrooms and instead of a beef stock I used a roast beef broth, used asagio and provolone cheese to top it off and sourdough (not homemade but still delicious) and everyone went nuts for it. Wish I would have made more, there are zero leftovers left. On 4/21/2020 at 3:26 PM, Daniel said: I've just been eating a whole lot of beans and ramen, lately. Hard to do that much when your usual cooking relies heavily on fresh vegetables and you suddenly can't go to the store whenever you want. I'm about to tackle breadmaking, again. I'm a good cook, but bread is a whole different animal. Cross your fingers and/or leave tips for me yall. While I am not an expert on breadmaking, a few YouTube channels that are good ones are Quang Tran Binging with Babish And I have been a long-time fan of Alton's pretzel bread (though I like to use a garlic butter and add some herbs and cheese to it, and prefer them in twisted sticks rather than the regular pretzel shape). 1 Quote Link to comment Share on other sites More sharing options...
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