We put a salad very similar to this on our menu about a month ago. Looking for a way to use end pieces of beef tenderloins. They are shaped and the sides only are seasoned then frozen. Then the sides only are rolled across wood fired grill. Sliced very thin on electric slicer and plated much the same as Kenji presents it in his recipe. It's now one of the top three selling appetizers.
This is a bit late. If you find that you need a lid? It means your using to high of a heat source. This should take, with doing both sides of the bread, a good ~8 mins per side. Thats ~15 mins total.
Having lived in Las Cruces for nearly a decade I have to agree with the naysayers starting with twisdmojo way up there. Admittedly at the time Kenji developed and posted this he was into sweeter, fish sauce kick. Serve this in NM at a house party and people would feel insulated, leave, and never return.
Good idea to add to ours. We have a food safe plastic tube about 1 inch in diameter. Drop your food in what ever configuration you want. Then run your skewer through the whole thing all at once.
This is the first Kenji recipe that I didn't try as written first. Doing a flambe in my old little apartment is out of the question. Changed the sauce out for a rum heavy sauce. The cooking technique is outstanding. Wouldn't change a thing cook wise.
For other emulsifiers you could try a hard cooked egg yolk thats been passed through a extra fine mesh sieve or a touch of mayo for slightly creamy dressing. As for add herbs or what have you those are just additions. This is just a baseline recipe go with it. As for the fish sauce, sub it for some or all of the water. Take a look at the recipe at the link and let it inspire you.
I'm saving my pennies for an American Barbecue Systems Bar-be-cube Pellet Grill. The best thing it has going for it is that it's designed to use wood, charcoal, or pellets. Made in USA also.
I have made this, as written, twice. Both times it was just plain nasty. I was hoping that something just went wrong with the first try but on the second try it was just the same. Nasty nasty nasty.
Couldn't you just make a Sachet d'Epices and save yourself from accidentally getting a berry or bay leaf?
This must be a regional thing, think mid Indiana and eastern Illinois. Especially at the nursing home I work at now. Any color whatsoever to the eggs and the omelet gets sent back for a redo.
I'm in the way to sweet and get it in the smoker camp. Ditch the ketchup and sub in a robust non KC style BBQ sauce. Nix the now ever present chicken stock and go with jus from smoked pulled pork or brisket. Cut back on the extra added sugars including what's in the rub. Now we're getting somewhere. Yes, I did try it as written first.
@Ragingrio Niki mentions fairly early in the article that's exactly what she does. I am greatful for all the ideas. Thanks Niki.
Sub out the black beans for a meat. Flank or skirt fajita. Pernil or cuban roast pork, pulled pork or chicken. At the very least generic taco meat and the would be fully loaded.
I agree with everything Kenji has said in this article. However the pre-grated cheese irks me most. I buy 8 oz. Blocks for about 2.38 compared to somewhat more then 4 for the pre-grated stuff. Yeah, I spent 40 for a meat grinder that has a grater attachment. It's paid for itself in cheese grinding alone.
Made it about three paragraphs into this post and skipped to comments. A Hoosier puking in the bathroom? You could have just generalized and just said tourist. Yep, I live in Indiana. From my service in the military i've lived in, worked, and been a part of many communities, many in Europe.Many were better then anything New York has to offer. Green onion stink? No, it's a highly desirable aroma especially in crabcakes. Openly bit#&ing about your boss? Not a good avenue for climbing the ladder. If no wonder associate is in your job title.
A definite must try on my short list. As always the first try will be as written. Then tweak to my taste. Which is doubtful. I wish, nay hope, you would spend this much time and effort into coming up with an Chicago Italian beef recipe. A home cooked full flavored beef sandwich. Not that atrocity that Nick posted. It has nary an Italian herb, added clove, and used sliced deli meat. Or was that Ed's? Anyway since beef prices have come down i'm going to give this a go.
To sweet? Didn't the word candied in the title give you a clue? The BBQ competition circuit calls this pig candie. It's also good if you mix in enough maple syrup to make a glaze and brush that on when the bacon is about half done.
Just made this for a lunch party. I also didn't have maple syrup and used honey. Still it turned out amazing and to raves from the guests. Definitely a cheftap keeper.
At one place i work we used a vertical (buffalo) chopper and added ingredients in three stages. First batch was chopped into a paste. Second into a rather fine chop. The last into a course chop. The whole process took about five minutes. I assume the same can be done with a home food processor.
@Tomatohead you are a tomato head. It was price and he's listed in the credits.
I inherited the original from my mother and remembered I have it now (in storage). Time to dig it out and read it again. Will order a new one in support of it and serious eats. Thanks for the article and reminder.
No, the seeds won't puree. They are strained out in step 3.
I don't get the cool down either. The breakfast crew at work do something very similar on thier flat-top. They lift them off and flip them onto a cutting board. They get filled, folded, and plated. Crisp up before they hit the window.
I agree with the others. Gravy is made after in the same pan while chicken is kept warm. Pour off most of the now chicken flavored fat with fond and proceed. The salt needs to be cut back if you find yourself using enhanced chicken. The added cream isn't needed either. Plenty of mouthfeel from the roux.
Slice of cheese swiped with mayo then another slice of cheese swiped with muffuletta olive salad. Repeat until inch thick and a final slice of cheese. Heated until melted if functional. Cold if barely standing.
Once again something that is incredibly easy to enjoy has been over complicated by SE. Morels do not need the soy umami boost or anything else for that matter. I've been hunting and eating them for forty plus years and have never heard of such a thing for cooking and enjoying fresh harvest morels. Just soak in salted water to rid of critters. Flour very very lightly for some texture and brown in butter/oil at medium heat. Why would you distract from a good thing with all the extras? Just doesn't make since! Oh and watch out for the mushrooms that looks the same but isn't hollow. The solid ones can be lethal. Just saying.
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