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What food will you finally try in 2022?

CigarStone

CigarStone

For once, knowledge is making me poor!
Joined
Mar 7, 2007
Messages
12,054
Location
Northeast, Ohio
First Name
Jeff
I have two things I want to try/perfect.

One is a Chilean Sea Bass that @jfields has made for me a couple times which is indescribably delicious. I think he does it with risotto, capers, and dill?

Another is a dish I had in Savannah Ga. called "Nested Salmon". I had this one night and tried numerous times to recreate it. I got it right a couple times and made a mess a few times. It's basically a seared salmon filet wrapped in a pasta (angel hair) nest which has been cooked al-dente and then seared on a nuclear hot grill.

Sear the salmon and set it aside, keeping it warm. Take the al-dente pasta and spread it on a red hot griddle with 50/50 butter and oil. Toss the pasta for a few seconds and then spread it out and let it char. Slap the salmon in the middle, wrap it up, take it off the griddle. Drizzle with Bearnaise or Seafood Newburg sauce. The pasta should be crunchy.
 
cabaiguan juan said:
With the acquisition of a KJ, I want to try to smoke food. I did ribs the other day and it was awesome. I want to try wings, brisket, lamb and other pork cuts.
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I agree with Justin, pulled pork is inexpensive and simple. I heavily wrap it in foil when it's a few degrees short of temp and then wrap that in old bath towels and put it in a cooler for a couple hours while I prep the rest ........ and drink beer.

The cooler trick may not work so well in single digit temps.:)
 
CigarStone said:
I agree with Justin, pulled pork is inexpensive and simple. I heavily wrap it in foil when it's a few degrees short of temp and then wrap that in old bath towels and put it in a cooler for a couple hours while I prep the rest ........ and drink beer.

The cooler trick may not work so well in single digit temps.:)
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Cooler trick is the best. I use it for pretty much everything I smoke.
 
bfreebern said:
Same. I use pink paper, but I’ve held turkeys, ribs, brisket and pork butt in a cooler with towels for hours and it’s always warm when I’m ready to cut it up.
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Yeah, anecdotally it seems like the connective tissue continues to break down as it sits too. Best briskets I've made have sat in a cooler for many hours. Most things come out hot enough they still burn my hands cutting/pulling it, even as many as 6 hours later.

Only time it's gone wrong was putting a prime rib in the that finished early, and it continued coming, duh!
 
smellysell said:
Yeah, anecdotally it seems like the connective tissue continues to break down as it sits too. Best briskets I've made have sat in a cooler for many hours. Most things come out hot enough they still burn my hands cutting/pulling it, even as many as 6 hours later.

Only time it's gone wrong was putting a prime rib in the that finished early, and it continued coming, duh!
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Yep, it still always amazes me how hot things are, coming out of the cooler. Like you said, still way too hot to handle, but I still push through and sacrifice the roof of my mouth, to sample.
 
I want to try my hand a Julia Child’s classic beef bourguignon recipe. I’m not a huge red wine lover, but I do love the flavors cooking with it imparts on food.

cafedelites.com

Beef Bourguignon (Julia Child Recipe)

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.
cafedelites.com cafedelites.com
 
jfields said:
I want to try my hand a Julia Child’s classic beef bourguignon recipe. I’m not a huge red wine lover, but I do love the flavors cooking with it imparts on food.

cafedelites.com

Beef Bourguignon (Julia Child Recipe)

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.
cafedelites.com cafedelites.com
Click to expand...
Not a red wine lover? That's too bad because Julia always said......every good recipe starts with a glass of wine for the cook!
 
jfields said:
I want to try my hand a Julia Child’s classic beef bourguignon recipe. I’m not a huge red wine lover, but I do love the flavors cooking with it imparts on food.

cafedelites.com

Beef Bourguignon (Julia Child Recipe)

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.
cafedelites.com cafedelites.com
Click to expand...
I made it for the first time a month or so ago, but not that recipe. No different really than cooking a typical beef stew. It's awesome stuff. My buddy made it and added a cinnamon stick or two, which is very non-traditional but damn was it tastey!
 
thinde said:
Not a red wine lover? That's too bad because Julia always said......every good recipe starts with a glass of wine for the cook!
Click to expand...
3D779475-EF94-4418-8680-B9C8AC7FEDD0.jpegThis guy had an awesome show. Like Julia, he thought wine was just as good or better, IN the chef than in the food! Loved ol’ Justin. RIP!

Floyd T
 
cohibasurfer said:
Pickled beets.
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One of my favorites. Growing up my mother had a jar in the refrigerator all the time and she just kept adding to it. Dad loved them and it was great snack food for three growing boys!

Same recipe with the eggs or without.

Eggs - Pennsylvania Dutch Pickled Beets and Eggs

Ingredients

12 hardboiled eggs

2 (15 ounce) cans beets, liquid reserved

1 cup onion, thinly sliced, boil with liquid

1 cup white sugar

1 1/2 cup white vinegar

optional

1 thinly sliced onion into the hot liquid

Directions

Hard boil the eggs

Place spices, beets, onion, and peeled eggs in a non-reactive glass or plastic container. Set aside.

In a medium-size, non-reactive saucepan, combine sugar, 1 cup reserved beet juice and vinegar. Bring to a boil, lower heat, and simmer 5 minutes.

Pour hot liquid over beets and eggs. Cover, and refrigerate 48 hours before using.
 
jfields said:
I want to try my hand a Julia Child’s classic beef bourguignon recipe. I’m not a huge red wine lover, but I do love the flavors cooking with it imparts on food.

cafedelites.com

Beef Bourguignon (Julia Child Recipe)

Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner.
cafedelites.com cafedelites.com
Click to expand...
Next time you visit, I am going to "try to" teach you how to enjoy red wine. It's a must with certain dishes and, as Julia says, while cooking.
 
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