Bill Bauernfeind
TVWBB Fan
We are lucky to have redwood nearby. I actually have dropped some trees on my property and am going to make some charcuterie boards out of them. Thinking I might have some cut for grill tables for the keepers.
(Finally) Finished My First Restoration -- Black Genesis 2000
- Thread starter DanJC
- Start date
LMichaels
TVWBB 2-Star Olympian
Lately I have been very partial to strip loin. (NY Strip). I buy the whole loin at Costco. I buy the Prime grade as well. Hell it's only $7.99lb. Choice is IIRC about $00.70lb cheaper but for that I will go Prime. Last one I bought (about 13lb one) I took the end that's got the different muscles in it (not as tender) and cut that into a nearly 6lb roast, tied it and that was our Easter roast. I stuck it on the Wolf rotisserie with basically the well scored fat cap, generous S&P and used the 2 outside burners with smoke packs (mesquite) for added flavor. Cooked it to 115, pulled rested under foil tent while we feasted on our first course. Organic fettucine with my secret marinara made with whole organic certified San Marzano tomatoes. Once done meat was carved (used my Xmas present from wife Cuisinart electric knife) that thing makes picture perfect slices I was IMPRESSED. Then on to final course Artichokes. I do them as Carciofola a la Judea (IOW in the Jewish style) except I don't use herbs like mint or anything which it originally calls for. Basically they're braised and finished with EVOO with lots of S&P and garlic.
Finally desert. What a meal Ahhhh
Finally desert. What a meal Ahhhh
Joe Anshien
TVWBB Honor Circle
I would be interested in your artichokes as I always steam or pressure and eat with butter. Never heard of "Carciofola a la Judea". Thanks Joe
LMichaels
TVWBB 2-Star Olympian
Ya know Bruce I actually could have done it. I had enough. LOL
Joe, it's the way I was taught by my grandma and my mom. I put a twist on it though as I used my Fagor stove top pressure cooker. Done in 1/4 the time. The most time consuming part of the cook is the braise. Though I think I could have sped that up by using less liquid (water) in the beginning. I am just so paranoid of running out of liquid in a pressure cooker (happened to me once on something else) and it was not pretty.
But it's really pretty simple. I trim them up cut the stem off and fill a sink with cold water and a little acid (lemon juice or a bit of white vinegar) so they can soak clean and not discolor. Arrange them in one layer in the bottom of the pan, add enough water for the pressure cooking. Drizzle in EVOO into each choke for 5 chokes I think I used about 3/4 cup EVOO (though I don't measure anything it's all by eye, smell and experience). Generously salt, pepper and add good quality granulated garlic into each choke. Put lid on cooker, bring them to full pressure 10 to 15 min. Do a quick release but then keep them on a moderate heat until water evaporates and the bottoms begin to brown ever so slightly. Stop the cook at this point. Put them aside and allow to come to room temp. It's how us degos eat them
Oh and during that final phase I use a baster and get the hot oil/water mix sucked into it and baste them every few minutes until done. Serve one on a small plate with some GOOD bread and a nice glass of a sturdy red wine (we like a Cab or Zin). Eat them as normal (no butter allowed in our houses BTW) and make sure each plate gets plenty of that well seasoned EVOO for dunking. When they're done correctly and consumed like this it is "nirvanna" and the perfect cap to a fine Holiday meal. We treat them as an apre' desert
Joe, it's the way I was taught by my grandma and my mom. I put a twist on it though as I used my Fagor stove top pressure cooker. Done in 1/4 the time. The most time consuming part of the cook is the braise. Though I think I could have sped that up by using less liquid (water) in the beginning. I am just so paranoid of running out of liquid in a pressure cooker (happened to me once on something else) and it was not pretty.
But it's really pretty simple. I trim them up cut the stem off and fill a sink with cold water and a little acid (lemon juice or a bit of white vinegar) so they can soak clean and not discolor. Arrange them in one layer in the bottom of the pan, add enough water for the pressure cooking. Drizzle in EVOO into each choke for 5 chokes I think I used about 3/4 cup EVOO (though I don't measure anything it's all by eye, smell and experience). Generously salt, pepper and add good quality granulated garlic into each choke. Put lid on cooker, bring them to full pressure 10 to 15 min. Do a quick release but then keep them on a moderate heat until water evaporates and the bottoms begin to brown ever so slightly. Stop the cook at this point. Put them aside and allow to come to room temp. It's how us degos eat them
Oh and during that final phase I use a baster and get the hot oil/water mix sucked into it and baste them every few minutes until done. Serve one on a small plate with some GOOD bread and a nice glass of a sturdy red wine (we like a Cab or Zin). Eat them as normal (no butter allowed in our houses BTW) and make sure each plate gets plenty of that well seasoned EVOO for dunking. When they're done correctly and consumed like this it is "nirvanna" and the perfect cap to a fine Holiday meal. We treat them as an apre' desert
Joe Anshien
TVWBB Honor Circle
Thanks for the recipe. We had a Fagor for about 30 years purchased at a boat show and could be used for pressure frying. We just sold it and the crock pot as we now use the Instant Pot for both now. You must have a much larger one than our 8qt, because we could only fit maybe 4 small ones or 3 large in ours, never 5. Sounds good and we may give that a shot some time. We just cook, dip in melted salted butter, and scrape with teeth.Ya know Bruce I actually could have done it. I had enough. LOL
Joe, it's the way I was taught by my grandma and my mom. I put a twist on it though as I used my Fagor stove top pressure cooker. Done in 1/4 the time. The most time consuming part of the cook is the braise. Though I think I could have sped that up by using less liquid (water) in the beginning. I am just so paranoid of running out of liquid in a pressure cooker (happened to me once on something else) and it was not pretty.
But it's really pretty simple. I trim them up cut the stem off and fill a sink with cold water and a little acid (lemon juice or a bit of white vinegar) so they can soak clean and not discolor. Arrange them in one layer in the bottom of the pan, add enough water for the pressure cooking. Drizzle in EVOO into each choke for 5 chokes I think I used about 3/4 cup EVOO (though I don't measure anything it's all by eye, smell and experience). Generously salt, pepper and add good quality granulated garlic into each choke. Put lid on cooker, bring them to full pressure 10 to 15 min. Do a quick release but then keep them on a moderate heat until water evaporates and the bottoms begin to brown ever so slightly. Stop the cook at this point. Put them aside and allow to come to room temp. It's how us degos eat them
Beautiful, beautiful work!!!
DanJC
TVWBB Fan
Thanks!Awesome restoooooooooo ....a real beauty for sure! The steak made me hungry but its 11pm.....
Hey if u say your grill gets REALLY hot......it make me wonder if u have the correct regulator on it. Did u replace the reg? Is really hot 600 degrees?
Again...awesome work!!!!
I meant by comparison to the two burner I have. I think it's normal (600 range).