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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 11-19-2008, 11:40 PM   #1
JJR4884
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***JJR4884's New York Strip au Poivre DIY***

Finally got around to it guys, hope you enjoy

***I would have used a filet mignon, but that costs twice as much I went with a New York Strip instead, its a good substitute if you don't feel like paying $24.99/lb (cost $11.99/lb )

so....... here goes


black peppercorn sirloin strip, both were 12 oz.
topped with a courvoisier cream sauce
sided with smashed potatoes and garlic sauteed asparagus



FIRST AND MOST IMPORTANT............ WINE

tonights choice, a great wine for 14 bucks
2005 Hayman Hill Cabernet, nice finish, smooth tannins.... great with a steak
decanted of course







easy start, grab a few potatoes, skin them a little, put them in some boiling water (we were low on pots AND potatoes, so the gf used mashed sweet potatoes, we tossed them in as well)

boil until you can put a fork through them, and you can pull the fork out without the potato lifting with the fork






k lets start on the cream sauce (be patient, it takes an hour to make)
here is what you are going to need

1 14oz can of beef stock (i used low sodium)
2 shallots
1/3 stick of butter
1 pint of light cream
1/2 nip of courvoisier vsop
1 tbsp of fresh black pepper




Get the beef stock boiling, and reduce 50%......... i put a knife in there to make an estimate............ it was almost an inch deep..... so, when it is at a 1/2 inch, i took it off







Get two shallots




Chop'em up while melting the butter in a wide sauce pan







Toss the shallots in the butter, and saute on med heat until they caramalize a little bit......... they'll turn a light brown, then they are done....... don't burn them, don't cook them, they shouldn't be spitting all over the place, if they are, heat is too high






When the shallots are done (and the beef stock), pour the beef stock in the wide sauce pan......... keep on med heat, add 1/2 nip of the courvoisier, light cream, and get some pepper in there

here's the VSOP


the cream


and the pepper







***********Keep on MEDIUM HEAT***********
If you get impatient (which I have done) and cook it too fast, the cream will boil, cook, and separate from the butter........ NOT PRETTY



Stir with a wisk VERY FREQUENTLY........ every few minutes
if it burns on the sides of the pan, scrap it off and wisk it back into the sauce







right now you can preheat the oven to 425 for the steak, you'll want it nice and hot when ready to put in




K now that that is done, lets start on the asparagus.... since i am sauteing it and not boiling it first, it will take longer (30 min or so on med-high,) so....... get some EVOO and a nice hunk of minced garlic....... get a bunch of asparagus, toss it in, add S&P, and put it on MED-HIGH heat...... keep it covered so it steams itself a little bit, this will help soften them up a little bit..... i didn't time them, but when they are tender you should be able to put a fork in the base of them, and pull it out easily........... i actually ended up just testing a few (the thicker ones) to make sure they were done towards the end, they were good but needed another pinch of salt, so i just added a little




Toss them up frequently (every 5 min) so they cook evenly




k the steak......... Let them sit out for a good 30 minutes before...... after, rub a little EVOO over them and load up some ground pepper........ rub it all over on top and bottom (you can do the sides if you want, i chose not to)





Keep an eye on the sauce........ if it bubbles slowly, thats fine...... if it BOILS....... turn that heat down





Ok so take a look at the sauce, if you can see that it is thickening up a bit, you can go ahead and sear those steaks up......... put some EVOO in a pan so the entire bottom can be covered, and put the heat on high........ when the oil starts to "boil" a tad, you are good to go. (you can test the steak by just placing a corner in quick quick.... if it sizzles right away, you are good to go )


First steak in



couple minutes in, you can see it cooking up on the sides......
this one went medium rare, so use your judgment....... should take a couple minutes until you are ready to flip....... when done, put it in the baking sheet and do the other


see the bottom



flip it up



and i'll sear the sides for a few seconds as well.......




did the other steak, and placed them in a baking sheet...... make sure you put pam or oil on the bottom so it doesn't stick....... i just sprayed a quick pam on there since i already seared the steaks in oil......... you can let those sit for a few minutes if you need to........ i had them sit for 5 or so minutes because the sauce wasn't ready yet





k i'm still wisking the sauce....... when it starts to thicken up, you can place the steaks in the oven for 7 minutes at 425....

hopefully you can get a good idea of the consistency of the sauce with these pics (and also the color difference, the sauce will get significantly darker when it reduces)





see how much it reduced







k steaks are in the oven, asparagus should be a nice golden brown on the outside (remove cover before they get soggy, keep on low heat to say warm)

the potatoes are VERY simple to mash up

keep them in the pan, add a tbsp of butter, and maybe 1/3 cup of milk....... add some salt and pepper, and mash up....... taste as you go, if they are dry, add milk, if black, add more salt, add more pepper if you feel its necessary, keep on low heat............ if the potatoes are too wet, turn heat to medium and don't cover it, mix well




everything is done, make the dish, pour sauce right over steak




























(wes you happy now you little b*tch)

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Old 11-19-2008, 11:44 PM   #2
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Ok, now that I have read through the whole thing (twice actually ) I have to say that that meal looks absolutely delicious.

I've never had a steak like that, but I need to try that out. Major props to you.


:wes:

Last edited by Wes; 11-19-2008 at 11:56 PM.
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Old 11-19-2008, 11:46 PM   #3
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(edit coming soon. I just wanted to make sure I was first. )
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Old 11-19-2008, 11:49 PM   #4
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Looks good buddy. I'll have to try that sauce out. Been meaning to grab some other peoples sauce mixtures.
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Old 11-20-2008, 12:16 AM   #5
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Originally Posted by Wes View Post
Ok, now that I have read through the whole thing (twice actually ) I have to say that that meal looks absolutely delicious.

I've never had a steak like that, but I need to try that out. Major props to you.


:wes:
wow, thats quite the edit lol

thanks bud, i wish i had ur number, i was going to text you some teasers




yes, you were on my mind when i was cooking this



i'm sorry, southpaw who?

can he cook like this for you ever night
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Old 11-20-2008, 12:21 AM   #6
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Originally Posted by JJR4884 View Post
wow, thats quite the edit lol

thanks bud, i wish i had ur number, i was going to text you some teasers




yes, you were on my mind when i was cooking this



i'm sorry, southpaw who?

can he cook like this for you ever night
Whats your next teaser going to be? A tank full of gas?



And no, Southpaw cant cook like that. He better learn or I might leave him.
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Old 11-19-2008, 11:46 PM   #7
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A
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Old 11-19-2008, 11:46 PM   #8
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A
wat
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Old 11-19-2008, 11:48 PM   #9
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mmmmmmm
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Old 11-19-2008, 11:49 PM   #10
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OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!


You're a chef, i dont believe this.
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Old 11-19-2008, 11:52 PM   #11
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Quote:
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OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!


You're a chef, i dont believe this.
lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!
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Old 11-19-2008, 11:56 PM   #12
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Quote:
Originally Posted by blownE30M3 View Post
lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!
Matter of fact, i do.

Omelets, tuna can, mac n cheese, beans, you name it..











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Old 11-19-2008, 11:55 PM   #13
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OMG more stoner food..

















excellent work dude
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he's just the resident off-topic ball breaker. Dont take it personally.
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Old 11-19-2008, 11:58 PM   #14
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Originally Posted by blownE30M3 View Post
Looks good buddy. I'll have to try that sauce out. Been meaning to grab some other peoples sauce mixtures.

try it out bud.... it is really simple to make, just time consuming

Quote:
Originally Posted by Mo_Zhp View Post
OHHHHHHH MYYYYYYYY FUKIIIIIIIING GOD!


You're a chef, i dont believe this.




Quote:
Originally Posted by blownE30M3 View Post
lol, dont cook much do you?

P.S. OP GET A GODDAM GRILL!!!

pan seared > grill when it comes to a dish like this

when i make my "football sunday" sirloin tips, you'll see the grill with that one

besides, i'm at my gf's house, she doesn't have a grill

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OMG more stoner food..



excellent work dude


thanks bud
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Old 11-19-2008, 11:56 PM   #15
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Damn you, I'm creating my own steak thread when I have some time
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Old 11-19-2008, 11:59 PM   #16
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Matter of fact, i do.

Omelets, tuna can, mac n cheese, beans, you name it..


never thought about doing breakfast before, i'll get at a few
i do some pretty decent omelets

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Damn you, I'm creating my own steak thread when I have some time


steak thread > *

get on it!
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Old 11-20-2008, 12:03 AM   #17
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Please give cooking lessons to my BF.

I will pay you.

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Old 11-20-2008, 12:04 AM   #18
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never thought about doing breakfast before, i'll get at a few
i do some pretty decent omelets





steak thread > *

get on it!
It's on, when some time frees up on my schedule I'll do a strip steak + wine or port reduction. Possibly I'll do a deep fried turkey DIY if I decide to do it this year
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Old 11-20-2008, 12:09 AM   #19
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It's on, when some time frees up on my schedule I'll do a strip steak + wine or port reduction. Possibly I'll do a deep fried turkey DIY if I decide to do it this year
I'll meet your steak and raise you a brisket. Smoked 8 hours and then BBQ'd. It's on like donkey kong.
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Old 11-20-2008, 12:13 AM   #20
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I'll meet your steak and raise you a brisket. Smoked 8 hours and then BBQ'd. It's on like donkey kong.
i'll meat your brisket.......
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