Ask Behr anything food related thread

[kev20]

eating leftovers of this right now.

Sweet Potato, Bacon, and Goat Cheese Skillet with Jalapeño, Bell Pepper, and Grape Tomatoes

 

[Behr]

Everything about that is smart, IMO. Even the little piece of cabbage left on the plate. On purpose or not, gives the impression of it being "real". If that makes sense.

Green onions

I read January's blog last night. Fwiw.

If you ever think about it, tell 07 I said hi.

Edit: this is in response to the turkey wraps. You posted the other while I was typing this one.

 

[kev20]

Everything about that is smart, IMO. Even the little piece of cabbage left on the plate. On purpose or not, gives the impression of it being "real". If that makes sense.

Green onions

I read January's blog last night. Fwiw.

If you ever think about it, tell 07 I said hi.

Edit: this is in response to the turkey wraps. You posted the other while I was typing this one.

Thanks. I will tell him now.

 

[Behr]

eating leftovers of this right now.

Sweet Potato, Bacon, and Goat Cheese Skillet with Jalapeño, Bell Pepper, and Grape Tomatoes

Although I personally don't care for goat cheese, I use it often. I also don't like sweet potatoes, too many as a kid.

But, I think it looks and "sounds" really good. I wish I liked goat cheese more. It's kinda like Bloody Mary's. Before I stopped drinking, I wanted so bad to like them. I would drink them occasionally and loved making. Just never liked them as much as I wanted to.

 

[Tin Man]

I often leave out details, sometimes purposely, because of possible lack of interest and/or tl;dr.... and more often than not, I just forget.

The most common cuts of salmon offered at the grocery store are fillets, supremes and darnes. The the top pic and the one you chose to quote is a supreme. The other is a fillet. Darnes are the steaks cut from the collar that usually contain bones.

The darnes are arguably the best flavor and best for plate presentation, but they're just more "work" to eat, and the others are just more "bang for your buck".

So, with that in mind. I use fillets and supremes the most. Both will either have the skin still attached or it's obvious which side the skin was removed from. Duh. Just trying not to leave anything out no matter how redundant.

On both cuts, I'll buy which ever looks the freshest and has the best color. I prefer skin on, but usually end up with skin off because of availability.

I put my black iron skillet in a "hot spot" on the grill.

Skin off - I drizzle the top with olive oil and put it on the grill (that side on the heat) on medium high. Depending on thickness, after 1-2 minutes I'll quarter turn it for grill marks, won't see them, but I know they're there, and for equal heat distribution.

After 1-2 minutes I drizzle the "skin side" with olive oil and flip it over. Drizzle a little bit more OO on the top side, to let it absorb and run off. I repeat the 1-2 minute quarter turn, then heavily coat the top with blackening season (Prudhomme's Blackened Redfish Magic). Lightly press down with my spatula and flip it in the skillet seasoned side down.

Constantly Move it around just a little with with your tongs or spatula, or shake the skillet a little back and forth to help prevent any sticking. After about 20-30 seconds, you should be able to tell by the change in smell, carefully slide the spatula under it and plate it. If it's not "crisp" or black, carefully put it back on for several more seconds. Too long and it's not ruined , but not what you want. Not long enough, the same.

I'm sure this is way more than you wanted to know, but I had time, wanted to give a you better understanding of my "why" not just how and I got started and couldn't stop.

Skin on - Same, except before I flip it over to the skin side, I drizzle it with OO and coat the skin with sea salt. It helps insulate heat and moisture, and just because it sounds more important than it is.

Imma gone shut up now. Hope that helps. I dint feel like proof reading for grammar, spelling or any other mistakes, it was too long.

Too long, had to read twice

 

[Behr]

Too long, had to read twice

Stfu.







Haha.

 

[Tin Man]

Memphis Bleu Cheese Meatloaf

Please read the recipe thoroughly... ingredients, instructions and notes before you do attempt this. I'll try to give you as much info as I can, but remember it's more of a "guide" than recipe. Also, if you are going to leave out anything other than the onions, which is bad enough, leave it all out and make some hamburgers. Kidding. Kinda.

2 lbs. Ground beef
2 whole eggs
1 large onion
1 tomato
3 green onions
3 garlic ....CLOVES haha.
6 small button mushrooms
Fresh spinach. I think it comes in a 10 oz. package. Use about 3/4 of it. Or a good handful.
3 to 4 oz. of Gorganzola cheese crumbles.
1 cup tomato paste

Mushrooms. buttons are fine. Options...I like shiitake, 3/4 cup. Baby portobellos 3/4 cup.

Spinach. Raw Fresh. No substitutions.

Cheese. Please use Gorganzola. Acceptable subs blue cheese crumbles, goat cheese, Chèvre preferably. Feta. In that order.

Seasoning.
3-4 pinches of cayenne. Or to taste. At least 2
1/2 tsp fresh oregano fine chopped. Or 2-3 pinches of dried.
2 sprigs fresh rosemary. 1 for garnish.
Fresh ground pepper. Or other. To taste. (1-2 tsp) I like pepper.
Sea salt, to taste. ( 1-2 good pinches) the chez will add some. this could be another post, but I highly recommend sea salt for pretty much everything except baking.

Using a sharp knife, it's important that it's sharp. It's safer and a dull knife will mash more than cut, leaving most of the flavor on your cutting board. Cut the green onions thinly. Chop 1sprig of the Rosemary (I'll say it again later, but don't add the Rosemary, it goes ON last) and onion. Or the peppers, whatever you decide to use, and the garlic. Slice thin or chop the mushrooms. I like to slice them, but it doesn't matter, whichever way you're comfortable doing. Dice the tomato in small cubes. Include as much of the juice as you can.

If you want all three in one and no pork in 1, I suggest buying 2 lbs. beef, and one pound each of the other two. Go more rather than less on weights. (2.13 lb. better than 1.88 lb.)

Take half the beef and roll it in a packed tight ball and set aside. Mix the other half with the other two. Then with the mixture, pinch off some and make a ball just like the other. Both should be about a pound. That make sense? Should have 2 lbs. of the mix. 2 1/2 lb. burgers with the mixed ball would be good or experiment with another meatloaf with any leftover ingredients from this one.

Put the meat (we're working the main one right now, forget about the other til later.) in a mixing bowl. Add the eggs, break them and release the inside, not the actual "whole" egg. Heh. Now add the veggies and mix well. Don't mix the meat then add the other stuff and mix again. More work and it will pulverize the meat, doest need any more than its gonna get .

Add the seasonings, minus the Rosemary and mix again. Well. HEY, Don't forget to leave out the Rosemary.

You got your meatloaf.

Now the funner part. It's hard for me to explain, but it's not crucial and it just sounds difficult. It's not, so just do it.

Lay out a piece of plastic wrap on the counter. About 2 ft. Long. Flatten the loaf on the plastic about 12-14 inches long and Leave about 2 inches on each side. got it?

Lay the spinach, whole leafs not chopped in the middle, like in a line from side to side. Don't chop it or tear it. You can pinch off extra long stems, but that's it. Lay the cheese next to it.

Using the plastic wrap, fold one end of the meatloaf to the opposite edge of the spinach. Then fold the other end over the whole thing and seal the flap. (Pinch it together).

If you don't have any chopped rosemary left over, I'm gonna reach through this screen and smack in the mouff.

Put the loaf in a pan or glass dish. Something like a 9x5x3. Spread the tomato paste on the top. It's best to leave the paste as is, no need to add anything to it other than......the Rosemary, the loaf itself has enough going on without mixing a flavorful sauce.

Now you can sprinkle the Rosemary on top.

Cook @ 425 degrees for about 45 minutes. It will probably take at least 45, and maybe even an hour. Just keep an eye on it after 30 minutes.

If you want. Leave off the sauce and Before you put the loaf in the pan, line the pan bottom an sides, with bacon or prosciutto. You know, like put the bacon in the pan where it comes up the sides of the pan. Overlap the bacon just slightly. Then put the loaf in the pan and fold over the excess bacon and cover with arumininum foil. Cook the same as above. When it's done, pour out the juices in a bowl or whatever, and turn it upside down on a platter. The top is going to be on the bottom of the plate. Unnerstanz?

Do what you want with the juice. Garbage or make a gravy that would be good for something, but not this meatloaf.

For your other one, Mix in whatever of the ingredients you want. Just use 1/2 or close to it. Follow these instructions where they apply.

I don't think I left out anything. Any questions just ask.

Too long, read it three times. Copied & pasted & printed it. :dance2:

 

[Tin Man]

Meat loafers, how is it that with all the blended meat posts, I've not seen one mention of beef+lamb or beef+venison (deer season special, especially when your abattoir wants to grind up everything)?

 

[Tin Man]

Behr, that's a great avi pic. The dog wears the hat so well.

 

[Behr]

I don't like lamb.

IMO. Lamb meatloaf is not appealing, or very marketable. Only two or three ways to prepare lamb.....again, in my opinion. Wanna Lobster meatloaf?

Venison is another story. I assume because availability.

Something else. We talk about chicken recipes, why haven't we talked about a good Black Chicken recipe. No interest, to expensive, availability.....who cares?

Now you've brought it up, which one do you want to discuss? Got any ground venison or ground lamb?

 

[Behr]

Behr, that's a great avi pic. The dog wears the hat so well.

Thank you Tin. What a companion he was. Got tears in my eyes typing this.

5 minutes later.......I broke down with a good "emotional release". Guess I needed it. Felt good. Thanks!


Back to meatloaf. Whatcha want?

Mary's Little Lambloaf?

 

[Behr]

Too long, read it three times. Copied & pasted & printed it. :dance2:

I hope you or Memphis, or anyone tries it and let's me know thier thoughts. I spent about 4 hours on that. I did for my benefit too. I will make it sometime, but I'll be curious to find out what someone else thinks.

 

[MphsBlues]

Memphis Bleu Cheese Meatloaf

Wow, thank you, Behr! I saw yesterdy where you responded but got so busy, I couldn't reply. That looks divine! I will indeed give it a try. Thanks for taking the time to get it all down. Very detailed. :hi: Cheers!

 

[Tin Man]

I have friends who adhere to all three of the great religions of the God of Abraham/Ibrahim. Cannot be serving pork to observant Jews or Muslims, thus Mary's Little Lamb loaf. I don't know a recipe for a "loaf." I have made little ovoids of ground lamb & beef mixture, served them on a plate with pilaf and tomato-cucumber salad...

 

[Behr]

I have friends who adhere to all three of the great religions of the God of Abraham/Ibrahim. Cannot be serving pork to observant Jews or Muslims, thus Mary's Little Lamb loaf. I don't know a recipe for a "loaf." I have made little ovoids of ground lamb & beef mixture, served them on a plate with pilaf and tomato-cucumber salad...

Maybe you were right, our sense of humor is on a different horizon. Mary's little Lambloaf was a joke. But, I was serious about discussing it further.

Im clueless on your point on the bolded.

 

[Behr]

Wow, thank you, Behr! I saw yesterdy where you responded but got so busy, I couldn't reply. That looks divine! I will indeed give it a try. Thanks for taking the time to get it all down. Very detailed. :hi: Cheers!

You're welcome, I enjoyed it and it benefited me also.

Hope you do try it and let me know what you think, good or bad.

 

[Wylo]

Hi Behr.

 

[VolNExile]

I have friends who adhere to all three of the great religions of the God of Abraham/Ibrahim. Cannot be serving pork to observant Jews or Muslims, thus Mary's Little Lamb loaf. I don't know a recipe for a "loaf." I have made little ovoids of ground lamb & beef mixture, served them on a plate with pilaf and tomato-cucumber salad...

I used to make a "meat"loaf using a combination of Jennie-O Italian ground turkey and Trader Joe's Sicilian Chicken sausage. The sausage is raw, so I'd just peel it out of the casings and mix it in with the ground turkey.

The rest was however you like to do your meatloaf in terms of egg, bread crumbs, tomato paste, whatever.

I used the food processor (I hardly ever bother with this, but I do for meatloaf) on onion, celery, and some color of bell pepper, plus minced garlic and chopped sun-dried tomatoes, plus shredded Italian cheese mix. (I usually put in too much cheese, lol.) I saved some of the processed veggies and cheese to sprinkle on the top for the last 10 minutes or so to make a nice crust on the top.

It has a great flavor (IMO), decently healthy, a lot more interesting than plain ground turkey (yuck), and probably without pork, etc., although I never checked the ingredient list on the sausage that closely.

I can't duplicate it where we live now, because our TJ's doesn't carry the Sicilian sausage. :cray: I've made it with other chicken sausage, and it comes close.

There's a Turkish guy at work who is an observant Muslim and doesn't eat pork, and it seems like every time someone brings in breakfast snacks, they have ham or something, so I know what you're dealing with.

 

[Behr]

I have friends who adhere to all three of the great religions of the God of Abraham/Ibrahim. Cannot be serving pork to observant Jews or Muslims, thus Mary's Little Lamb loaf. I don't know a recipe for a "loaf." I have made little ovoids of ground lamb & beef mixture, served them on a plate with pilaf and tomato-cucumber salad...

After readind Lima beans post, I realized my dumbass wasn't paying attention. I was thinking just lamb, and not lamb and pork mix. That makes sense now, however, I still don't know what that had to do with your friends. Did you forget to tell me you wanted to make a meatloaf for some friends that can't eat pork? What did I miss Homer?

 

[Behr]

I used to make a "meat"loaf using a combination of Jennie-O Italian ground turkey and Trader Joe's Sicilian Chicken sausage. The sausage is raw, so I'd just peel it out of the casings and mix it in with the ground turkey.

The rest was however you like to do your meatloaf in terms of egg, bread crumbs, tomato paste, whatever.

I used the food processor (I hardly ever bother with this, but I do for meatloaf) on onion, celery, and some color of bell pepper, plus minced garlic and chopped sun-dried tomatoes, plus shredded Italian cheese mix. (I usually put in too much cheese, lol.) I saved some of the processed veggies and cheese to sprinkle on the top for the last 10 minutes or so to make a nice crust on the top.

It has a great flavor (IMO), decently healthy, a lot more interesting than plain ground turkey (yuck), and probably without pork, etc., although I never checked the ingredient list on the sausage that closely.

I can't duplicate it where we live now, because our TJ's doesn't carry the Sicilian sausage. :cray: I've made it with other chicken sausage, and it comes close.

There's a Turkish guy at work who is an observant Muslim and doesn't eat pork, and it seems like every time someone brings in breakfast snacks, they have ham or something, so I know what you're dealing with.

If imma gonna make a chicken meatloaf, it will included sun-dried maters and basil. :good!:

 

[Behr]

Hi Behr.

Wasabi Wylo Coyote.

I had a thought last night after reading 3 different threads in two different forums. It happens pretty much every day in the FF and often in others.

It also has happened with you and me a couple of times. Discussions in a thread getting off topic. Usually, like you and I, it's still about football, but it's more about our personal feelings on the subject. Some will post "take that crap somewhere else". Where do you take it?

Sometimes it's best to just drop it. Sometimes I'm interested in continuing the conversation so I can get a better understanding of a particular poster, like you and I did.

Most of the time I don't give a crap. But sometimes I do and others times it could be interesting and fun, in a mischievous way. Like dude in the Pitt bull thread.

Anyway, the point is, I think I'm going to start a thread in here (Endzone) and name it either "Sidebar" or "Digression".

 

[VolNExile]

If imma gonna make a chicken meatloaf, it will included sun-dried maters and basil. :good!:

Considering how unpromising they look in the bag, it's amazing the juicy pop of flavor they bring.

Do you have a brand you like? (I know, you probably dry your own. ) That's another specific brand I can't get after leaving the Bay Area.

 

[Behr]

Considering how unpromising they look in the bag, it's amazing the juicy pop of flavor they bring.

Do you have a brand you like? (I know, you probably dry your own. ) That's another specific brand I can't get after leaving the Bay Area.

No I don't have a favorite brand and I don't dry my own. Obviously I have, but I would like to use quality tomatoes and when I have some, I hate to use them to dry.

Although I don't have a favorite brand, Ill buy one that is imported. (Mediterranean, Greek, Italian, Spain etc). Both package and jar are good IMO. Just depends on my mood or why I'm buying them.

 

[Wylo]

Wasabi Wylo Coyote.

I had a thought last night after reading 3 different threads in two different forums. It happens pretty much every day in the FF and often in others.

It also has happened with you and me a couple of times. Discussions in a thread getting off topic. Usually, like you and I, it's still about football, but it's more about our personal feelings on the subject. Some will post "take that crap somewhere else". Where do you take it?

Sometimes it's best to just drop it. Sometimes I'm interested in continuing the conversation so I can get a better understanding of a particular poster, like you and I did.

Most of the time I don't give a crap. But sometimes I do and others times it could be interesting and fun, in a mischievous way. Like dude in the Pitt bull thread.

Anyway, the point is, I think I'm going to start a thread in here (Endzone) and name it either "Sidebar" or "Digression".

I feel the same way. I would like that. It sometimes is nice to carry the conversation on and that seems to wrinkle some folks' undies.

Behr's off topic bungalow
Behr's deep dive
Behr and Wylo: let us tell you why
Behr's bottom line
Behr and Wylo: both sides of the coin


Just a few suggestions...

 

[Behr]

I love food shopping. Especially going to speciality stores like ethnic, international, fresh markets, seafood, meat etc. Even just to look around.

Rare ingredients can be expensive but you can fake them, they just have to be new to whoever you're cooking for. Uncommon items are a great cheat for appearing better than you are. Like Geoduck. Nothing rare but, uncommon and can be easy to prepare and so good. Roast a chicken and everyone is an expert. But who in the hell is gonna say "well, not exactly the best Geoduck I've ever had"? Lol.