Some weekly cooks and tonight’s mildly more special meal

[Darryl - swazies]

Some cooks I that aren’t all that special so I didn’t post them and tonight’s meal.
Will chat about tonight’s meal below.

 

[Darryl - swazies]

Valentina sauce on those tacos.....

 

[Darryl - swazies]

Tonight’s meal I am making for my first time and specially for the MRS.
First time gnocchi.
Creamy mushroom gnocchi, ceaser salad and sliced black angus tenderloin with chimichurri sauce.
Maybe a garlic toast slice, I will have lots going on at the same time so we will see, the bbq isn’t beside the stove
I wanted to do large sea scallops but couldn’t find any today. They would fit the dish better but she likes tenderloin and I do not make it too much.....but this will be a hit I think anyways.
Homemade everything, heavy cream Parmesan sauce with mushrooms and spinach.......chimichurri, ceaser salad, and a nice surprisingly well marbled big and thick tenderloin with carne crosta Oakridge for the rub. This is a good choice to match the chimichurri and the creamy sauce I think. Better than traditional steak house spice for sure.
A few get ready pics, getting ready to cook here pretty soon.
Once the fire is going it should be a pretty quick go, about as long as the steak needs in offset to about 100 and the sear. Jealous devil super high heat everything open 100% in 1 Weber basket stacked really high for a good sear.
Not getting expectations high for a good seared steak pic, we all cooked tenderloins before and they aren’t very fatty....this has more fat than usual so let’s see what happens.

 

[Darryl - swazies]

Gonna whip up a small bit o pesto to top the gnocchi with I think, I have everything here.....and just getting the fire going now. Should fit in good I think...... I hope

 

[ChuckO]

Dang Darryl, save some BBQ for the rest of us
Some damn fine BBQ there buddy

 

[Darryl - swazies]

Thanks
Got some good cocktails and tunes going too.

 

[Darryl - swazies]

Trying for on the go pics but it won’t last long.

 

[JeffG]

Getting after it Darryl, nicely done.

 

[Darryl - swazies]

Big hit, garlic in everything....very forward but it was all locally good stuff.

 

[Joe Anshien]

You have been busy. I guess you using the heck out of that SSP you so lovingly restored! Good for you';-)

 

[Darryl - swazies]

Thanks Joe...all the oils started to get out.

 

[Jabe G]

Fantastic job!

 

[Tim Campbell]

Decade is probably my favorite album, period. Outstanding cooks, photos, and presentation.

How was that gnocchi??

 

[Rich G]

All of your cooks look good, Darryl, but the special meal is MONEY! I've only cooked pre-made gnocchi, but want to try making my own.....I think a creamy mushroom sauce with some pesto sounds just about perfect!

Nice work!

R

 

[Bruno]

Everything looks amazing! I just picked up a 1.5 lb bag of Carne Crosta, it is the only way beef should be grilled.

 

[Darryl - swazies]

Decade is probably my favorite album, period. Outstanding cooks, photos, and presentation.

How was that gnocchi??

Thanks, it was outstanding.
Boiled until it floated, then added it to the pasta sauce and simmered briefly.
Pasta sauce was good, I used table cream instead of whole cream, a couple ounces of good white wine too......it still turned out awesome.....cut corners where I can.

There was tons left over, re fried it quick of color in a pan, added parmesan more pesto and hot sauce for lunch leftovers and mad it was even better. Left over gnocchi should be a thing.

Good call on the record, it had been a while since we heard it......the media is listed digitally and we use a random button and it just popped up out of about 750 records. Makes it even better when its randomly picked for us.

 

[Darryl - swazies]

All of your cooks look good, Darryl, but the special meal is MONEY! I've only cooked pre-made gnocchi, but want to try making my own.....I think a creamy mushroom sauce with some pesto sounds just about perfect!

Nice work!

R

The pesto was a bit salty.....I also wish the oils held with the garnishes a bit better for the pictures but all in al it was tasty.
The MRS loved it so I plan on making it again soon.
The creamy mushroom sauce was new to me too, but after looking at suggestions on what sauce people like with gnocchi online I went with this option as it was a favorite on many sites and we both love shrooms.
It was really fast and easy to make too.
slice the shrooms and get tender with butter and oil.
add fine cut garlic and the wine for about a minute.
thicken up.
add lots of spinach and some parmesan and that s pretty much it. Took about 15 - 20 minutes.
I added salt n pepper and stuff obviously too.

 

[Darryl - swazies]

Everything looks amazing! I just picked up a 1.5 lb bag of Carne Crosta, it is the only way beef should be grilled.

Well I go back and forth on my 2 steak spices.....
The Carne Crosta really is a unique way to go about it. I use that and I also use Sid's steaking my reputation.
It is a more traditional coarse grind type spice, but it has something unique in it. Not sure exactly what it is but it tastes like Dill, but I am not 100% sure that is what it is. The Carne Crosta needs a thick application. It is expensive and you need to use a lot of it for it to really shine. Also the hottest coals money can buy. If youe steak is over 1 inch, I apply my olive oil to it 30 minutes before cook time. Then add Crosta liberally, I forgot to post pics of rubbed pre cooked steak this time. As per their website........( Oakridge ) you need to sear at 600 or 650 or something, they tell you right on that page how hot you need it to be to get that South American coffee to do it's magic. Also the olive oil has a low flash point, the oil isn't to get the rub to stick its to get the fire rippin on your steak.
I am sure you know all this already, but for those that do not.....it is worth the time to go to the Oakridge site ad check out that rub.