I think it's faster cooking 1 dish for myself. NOT I think. It is faster. 20 mins. Leftovers. Read up on a lot of ways to get rid of left overs not this way. But there are a lot of ways. Anyway, this is Pork marinated (unintentionally) for 2 days, seared - basted in butter, glazed carrots, cherry tomatoes and BBQ sauce.
The cost is shared between my sister and I. Both of us love food (or rather love to eat), it's just that I am 10x more into it. Mushrooms~ Nicest Asparagus I've seen in any supermarket. Echalions/Banana Shallots from France. Half of my mis en place. Save with Thomas. Haha inspiration from "save with Jamie". It's not logical to make sauces at home because it's expensive and you don't need that much. You need to make a stock, buy the wine, the butter and everything. So here's how I do it. Keep all the mushroom trimmings/stalks, leek tips and bottoms (if youre using), onion tips and bottom, Spring onion trimmings, carrot peelings, asparagus trimmings, and you'll be surprised at what you'll get after it had simmered for 1/2 hours. Strain it out, reduce it again. De-glaze the pan you used to cook your meat and scrape out all the caramelized juices (sucs) by sauteing shallots, adding wine ( as much as you like) then adding the "stock" u got from all your trimmings. When your sauce is half way there to the consistency you want, add as much butter as you like (just joking) about 2 table spoons depending on how much sauce you have. Too little the sauce will split, too much you'll have oil on the top and happy skimming them from the top. 2 piece of Tenderloin, 1 piece Red Snapper. Quail Breast. Don't have a vacuum machine, but a zip-lock bag will do. FYI you can sous vide this at 48-50 degrees Celsius. Reason why you sous vide first. Quail is a game bird, it flies, unlike the most popular bird - Chicken. So it does not have as much fat to keep it moist throughout any dry heat cooking. So you sous vide it at 48-50 degrees celsius for 10-15 minutes, then you pan-fry it and it'll be just nice. Don't try to exceed 50 degrees and 15 mins though. It will overcook touch it and it will feel as solid as your muscle (if you have. Just joking). Poached egg, sauteed mushrooms, chips, "sous vide" & pan-fried quail breast & BBQ sauce (not in pic) Burnt butter Hollandaise, it'll taste better if I had crustacean stock, but then again, it's expensive and this tasted good enough for me. Plating. Pan-fried Red Snapper, Burnt butter Hollandaise sauce, yellow cherry tomatoes & garnished with Spring onions (didn't want to waste money on expensive garnish). Plating. Couldn't resist but to take from all angles. Enjoy the pictures haha it's all the same dish. Best meal I've cooked in my life from home ( not many, but yes I'm satisfied). Mom's not home to taste my cooking. There was supposed to be another pork dish. That's why the beef is crowded with all the garnish... Looking forward to cooking again though. Cheers!
Fire started by yours truly. 4 USDA kickass Prime Ribeye Steaks. All meat were bought with class fund and partly sponsored by our care person. All meat were marinated by Eugene. Venue was provided by Eugenia. Food was cooked by me. Photos credits to Whitney and Shannon! That char and crust. Not forgetting the wings that were marinated by Dwayne's mom. All the meat on the barbQ. Lamb Kebabs were by second favourite. This is right on top on that day, the caramelization caused by the barbeque sauce, DAMN. Wa can't stop drooling man. Guys you know what, I have been to almost a hundred barbeques, but this was the best. For all reasons. Everyone contributed to the barbeque, and we all enjoyed it. I really had lots of fun, even though there wasn't a chalet. Look forward to organizing and preparing another BBQ! All the BBQs that I have organised in the past were almost solely organized and done by me. This time, I not only had you guys to buy and prepare, I had the privilege to cook for you guys! Sorry that I could not contribute before hand because of work. Till next time! If you guys are reading this...
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