Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
You take a whole head of purple cabbage and cut 1 inch pieces, so the entire circumference 1" thick, I hope that makes sense, then you put a out 3 tablespoons of vinegar in your pan and reduce it slightly, put the cabbage in and cook for a couple/few of minutes on each side. Replenish your vinegar as needed.
Serve with roasted garlic mashed potatoes and pork, I like bratwurst with this combo. But really any pork is nice.
You got Christmas in April finding that vinegar.
I use the vinegar with mustard and black pepper as a meat marinade. Delish for steak. I would it with some thyme and rosemary for lamb. I like it with olive oil and Italian seasonings for pork. You can also use it for salad dressings. It goes a long way so taste stuff frequently when you are using it raw. You can use it for so many things. It's amazing because you get to have a gourmet meal because of 1 humble ingredient.
I don't recommend this for your acid in coleslaw. 🤭
Oh, a tablespoon in a large pot of beef stew in yummy.
Enjoy and let us know how you enjoyed it.
Kinda silly how happy I am for you. You will have so much fun incorporating it into your menu.
Get creative and enjoy. I am thinking that you will be sticking some new bottles in the back of your pantry soon.
That is great and yes the BV is still good. I never even knew he had it. It really is amazing!
Isthisrealyreal, I found a bottle of 25 yr old Balsamic vinegar that has never been open. It was in the cupboard with my dad's other vinegars! He must of bought it for something...Now I just have to figure out what I should do with it. Maybe make a marinade for lamb...vinaigrette...any ideas? Maybe time to break out some cookbooks!
Tonight will have Swedish meatballs. Hopefully I have a potato. Otherwise, elbow Mac will have to work.
Now I am down to red chili in the freezer.
It goes a very long way.
I buy grass fed meat, so it tends to be less marbled than grain fed. So I use aged balsamic vinegar and mustard to marinate it to make it tender. Works every time.
That is good to know that you can cook it straight from the fridge if it is marinated.
Have you thought about putting slices of bread on a cookie sheet to find the hottest shot on your oven broiler. Just an idea...better to burn bread then to burn real food!😯
I'm sorry I was talking about a broiler that is like a grill but gets much hotter than a grill. It looks like a bbq grill but it has heavy case iron grill racks. Sorry my bad!
If you buy good meat with good marbling then your steak will be tender. However, if you buy cheap meat it will be tough! It should not matter if the steak is at room temperature or if cold as far as tenderness goes...it's about the quality of the meat!
Furthermore, If you use a marinade with a vinegar or some from of acid like lemon juice or OJ in it it will make your steak tender no matter if it is room temperature or cold!
As for a oven broiler, I use mine to finish off what ever I am baking; examples; baking bbq chicken thighs--bake thighs almost done then slap some bbq sauce on them turn on the broiler, make Garlic Toast, want my cheese to melt...you get my point. As ways use broiler on LOW no hotter than 500 degree. And you should never leave your oven door crack open. Just saying...
And one little tip if you buy cheap steaks like a Around Steak for example, which is tough, you can use a fork to tenderize your steak buy poking the steak on both sides.😳
I will try with a cold steak and see if I get good results. Thanks for the tip.
Just curious, how tender does it end up? That is why I don't cook cold meats, the whole proteins tensing up thing. Not that it would matter since I do tenderizing marinades. Maybe?
I have tried having a steak at room temperature then put it on a hot broiler to get that wonderful char, but that never works for me; but if I do a really cold steak then I get the char...I wonder why?😯
I am giggling now because some people that have more money than God do choose to have themselves frozen. They don’t want to die! The search for immortality! Creepy.
I freeze in individual portions is probably the better way to say it. Sorry about that.
I like to do that in case my hubby and I want something different with our leftovers. We can choose whatever we desire.
Those iron skillets are fantastic, aren’t they? Simplicity can be yummy. Sometimes, it’s all about using the best ingredients, pure and simple with nothing to distract from the flavor of top quality beef. Your sirloin sounds terrific!
Obviously I got it wrong again...
olive oil , salt n pepper on sirloin, both sides,
place them in preheated pan for 6 minutes on each side... let it rest.. eat... enjoy.
sometimes they are thicker so I bake them a couple minutes longer...
simple and good
Hahaha, sounds interesting! You sound very resourceful. 😊
My husband made it. Was yummy!
Honey Dijon Pork Tenderloin
Prep 10 min
Cook 30 min 145 degrees
Calories 250 per serving
8 servings
My husband bought appropriately two lbs of pork tenderloin. It was in two separate roasts. (Whole Foods)
1/4 cup soy or tamari sauce.
3 tablespoons honey
3 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons Dijon mustard
4 cloves garlic (minced)
2 tablespoons dried rosemary or 1 sprig fresh rosemary
Freshly ground pepper to taste
Preheat oven to 375. Bake tenderloins for approximately 30 minutes or until they are 145 degrees.
Whisk together above ingredients in a bowl.
Drizzle bottom of baking dish with olive oil.
Place tenderloins in dish. Cut several deep slits in roasts. Slits should be cut about half way through the tenderloins. Bake roasts uncovered.
Pour sauce on top on tenderloins. Baste roasts every 10 minutes as they are baking.
Spooning the sauce over the top creates a delicious glaze on top and will soak into the slits in the roasts that will flavor the entire roasts.
Do not overcook! Overcooking tenderloins will dry out meat. Thermometer should read 145.
When roasts are done remove from oven and cover with foil. Allow meat to rest for 10 - 15 minutes before slicing. Serve with sauce spooned on top and enjoy!
All this talk of ham. I will get one my next order. Ham and eggs is great for left overs. I usually glaze hams but it is not worth it just for me. But I will simmer it for a while before baking and make pea soup! Maybe I will stick a few cloves in to it. Raisin sauce is great with ham too and can be used with left overs to switch it up.
need - what was the new pork loin recipe? I have several loins in the freezer.
I had to do something with the leftover ham. Yes! Cut your ham up to small bits just like you would with corned beef. I do put the ham in a hot pan to render the fat and crispy it up then turn down the heat! I am sure you will figure it out...your a good cook!)
Your very welcome!🐶
It was yummy!! LOL
Do you prepare it the same as corned beef or roast beef hash?