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Stir fried some beef shank slices, leeks, mushrooms, and basil. Floured the beef and browned it beforehand, then caramelized the leeks, then threw the beef and mushrooms in to finish with some chinese cooking wine and shredded basil at the very end.
 
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Recently made rabbit stew. A butcher near me has rabbit in pretty reliably; I fed the saddle meat to my dog so he got to enjoy it too. Paired it with some quick rosemary biscuits and a dry red wine. I'd eat it every day if I could; turning a tough and lean meat like rabbit into something truly delicious always feels like an achievement.
 
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Slow cooked beef roast
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Baked Alaska from scratch. Rock-salt method raspberry, sweet pepper, and almond ice cream. A lemon pound cake recipe I found online and tweaked for the base. Italian meringue instead of regular. If I were to do it again, I would make the ice cream in a machine with the addition of eggs/condensed milk so it wouldn't be as difficult to handle and as hard in the end. The Italian meringue froze very well and the ice cream has been better after settling in the freezer for a few days. I'm not a big fan of this desert but it was fun and interesting to make.
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fìddlesticks2.0 said:
Pho - using hybrid two recipes in my instant pot. Absolutely recommend. Takes the cooking time down from like 6 hours to 1.
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Very cool, looks great! Do you mind sharing the recipe if it's something you've written down? I've been tacking pho a bit at a time and I've had good results, but I still use those pre-portioned bags of spices plus my adjustments and I find it a bit anemic (still very good!) compared to what I've had at restaurants and friends' houses. I've been trying different combinations of meat and bones for the broth but it just doesn't seem quite right yet.

I don't have an instant pot, that said, but your experience might prove beneficial nonetheless.
 
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Triple Flutz said:
Very cool, looks great! Do you mind sharing the recipe if it's something you've written down? I've been tacking pho a bit at a time and I've had good results, but I still use those pre-portioned bags of spices plus my adjustments and I find it a bit anemic (still very good!) compared to what I've had at restaurants and friends' houses. I've been trying different combinations of meat and bones for the broth but it just doesn't seem quite right yet.

I don't have an instant pot, that said, but your experience might prove beneficial nonetheless.
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Ah yes measurements :). I will have to guess.

So this lady has this recipe and she makes 4 or 5 pots of pho from her beef bones in the instant pot. https://youtube.com/watch?v=5UCNgRj7-Ec&feature=shares
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Personally I don't use beef shank because I don't particularly like that meat. Beef bones are harder to find here so I use a mix of oxtail, beef shin and bones. (Sometimes I buy short ribs to get the bones after eating the rib). So I only pessure cook my broth for 45 minutes as its far less bones. So maybe in total I'd use 2-3lbs of beef.

I char my onion and garlic harder than her.

As for the spices. Please note is is black cardamon not green. I use probably double her spices. Half the chicken bullion and around 3 tbspns of fish sauce.

Also serve the fat you remove from the broth as a dipping sauce. This is what I tend to find most people don't do and its so delicious and obviously full of flavour!
 
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Oh forgot to say I remove all the meat from rhe oxtail and the beef shin after rhe 45 minutes to serve with the pho. Sorry lost the edit button.
 
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Some meals from the holidays since a lot of places are closed.

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Pot Roast with Mashed Potatoes and Asparagus.
Pot roast is from Trader Joes.

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Beef and vegetable soup with baguette accompanied with Extra Sharp Cheddar Cheese.
Beef was from the remaining pot roast

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Herbs de Provence Chicken with Green Beans Garnished with tomato's along with Rainbow Carrots.
Using chicken thighs provide extra flavor and I would suggest cooking the chicken in the oven but before to brush the chicken with butter then adding herbs de provence.
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Sauté de Boeuf à la Parisienne from Julia Childs THE ART OF FRENCH COOKING (Beef with Mushroom Sauce / French Beef Stroganoff)
I used pappardelle egg noodle's.
 
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I finally finished cooking an entire beef brisket as of a half-hour ago, and I just finished carving it.

It is a very unusual cut of meat, as it has the longest muscle fibers I have ever seen on any animal, and when pulled apart longitudinally, you can almost make "spaghetti" out of them. I have only made or had corned beef brisket, not fresh, and not the entire cut, so this is quite fascinating. The meat has a very pleasantly fatty mouth feel.

So, the way that the cut is structured...is that you have some very long muscle fibers but they are coated in thick and alternating bands of fascia, and the entire cut has a thick blanket of fat on one side, and two fat pads on the underside. I can see why this is a prized cut for shredded beef sandwiches and roasts, as the fat serves as a nice protective layer and the brisket "self-bastes" as it cooks...but almost all of the resulting drippings in the pan are fat.

There is no point in trying to make gravy out of the "juice" as it is almost entirely fat. I got an entire pint's worth of fat off of an 11 1/4 pound brisket. I put the fat in the freezer until I figure out what to do with it.
 
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Sexy Peach Emoji said:
Pork roast with sauerkraut, onions, roasted vegtables. The pork came out a little dry, but is otherwise good.
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How long do you cook the pork per side?

Unless you live in a shithole country, pork only needs to be cooked to 145F as pork farming practices have improved.

That means between 3 to 7 minutes per side depending on thickness.
 
I recently tried a microwavable Zatarain’s blackened chicken alfredo dish and I really liked it, so I decided to pick up some chicken breast cutlet, blackened seasoning, fettuccine pasta, heavy cream, and parmesan yesterday to see if could I try to make a homemade version of it.
 
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LaxerBRO said:
How long do you cook the pork per side?

Unless you live in a shithole country, pork only needs to be cooked to 145F as pork farming practices have improved.

That means between 3 to 7 minutes per side depending on thickness.
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I had it in the dutch oven on low with the sauerkraut and onions for 1.5 hours.
 
I made angelhair pasta with a sauce of crawfish, garlic, butter, lemon, heavy cream, and grated manchego two days ago.

We had friends over yesterday, so my husband grilled chicken thighs, sausages, and vegetable skewers. (Squash, mushrooms, onions, bell peppers, poblano peppers.

I'm making saag paneer tonight, with frozen naan bc I can't be bothered making them from scratch tonight lol.

Tomorrow, we're making charros beans and rice with smoked sausage and a bit of bacon mixed in.
 
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