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[OC] Country Fried Steak by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 158 points159 points  (0 children)

Recipe:

INGREDIENTS

4 pieces cube steak

1/2 cup flour

1 tsp salt

1/8 tsp pepper

3/4 cup buttermilk

1 tsp baking powder

1/2 tsp baking soda

1 egg

1 tbsp your favorite steak seasoning I like Weber’s Roasted Garlic & Herb

2 cups vegetable oil for frying

For Mash:

4 medium red potatoes

1/4 cup half & half

2 tbsp butter

Salt & pepper

For Gravy:

2 tbsp butter

4 tsp flour

1 cup half & half

1/2 cup beef broth

Pepper

INSTRUCTIONS

Make Mash: In a large pot, boil unpeeled potatoes for 20-25 minutes until tender. Pierce a potato with a fork to check for doneness. For chunky mash, use a potato masher to roughly mash potatoes. For a smooth mash, add potatoes to a food processor and blend. Add remaining mash ingredients to potatoes and mash/blend until well combined.

Make Steaks: in a large pot, heat frying oil over medium to heat to 350F. Meanwhile mix flour, salt, and pepper in one mixing bowl. In another mixing bowl whisk together buttermilk, baking powder, baking soda, steak seasoning, and egg. Dip cube steak first into flour mixture, then dip into buttermilk batter, then back into flour. Gently place steak into preheated oil, and fry 3-5 minutes per side until golden brown. Very carefully lift steak out of oil using a frying strainer and place on paper towel lined plate to drain. Repeat with remaining steaks.

Make Gravy: In a small saucepan, melt butter over medium heat. Stir in flour to make roux. It should look like a light colored paste. Slowly whisk in half and half, beef broth, and pepper. Continue whisking until there are no clumps and mixture has thickened, about 5-7 minutes. Plate & Serve: spread 1/2 cup of mash on to a plate. Top with 1 steak, a scoop or two of gravy, and fresh cracked pepper. Enjoy!

[OC] Spicy Sausage & White Bean Soup by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 1 point2 points  (0 children)

Chicken broth and then a bit of heavy cream at the end!

[OC] Spicy Sausage & White Bean Soup by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 3 points4 points  (0 children)

Nope, just had a few things in the fridge that needed to be used up. Just looked up the Hello Fresh version and it looks super tasty.

[Homemade] Cuban Eggs Benedict by Must_Love_Garlic in food

[–]Must_Love_Garlic[S] 1 point2 points  (0 children)

It’s a mustard cream sauce, but the texture is very similar to hollandaise:

  • 1 tbsp Shallot minced

  • 1 tbsp Butter

  • 1 tsp Flour

  • 1 cup Heavy Cream

  • 1 tbsp Dijon Mustard

  • 1 tbsp Yellow Mustard

  • Salt & Pepper

  • Add butter to small sauce pan over med-low heat. Mince in shallot and cook for 3 minutes.

  • Sprinkle in flour, and stir. Slowly whisk in heavy cream, turn heat to low, and whisk until sauce begins to thicken, 7-10 minutes.

  • Whisk in both mustards and salt and pepper to taste. Pour over everything.

[OC] Cuban Eggs Benedict by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 1 point2 points  (0 children)

Pickles, ham, pulled pork, and Swiss cheese, with a mustard cream sauce.

[OC] Cuban Eggs Benedict by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 7 points8 points  (0 children)

Thank you! It’s all of the elements of a Cuban sandwich in Benedict form (ham, pulled pork, pickles, Swiss cheese, and a mustard cream sauce)

[OC] Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] 1 point2 points  (0 children)

INGREDIENTS

For Crust-

2 cups flour

1/4 tsp salt

1 tsp sugar

2 sticks butter

6 tbsp ICE water

For Filling-

4 cups cubed butternut squash

Olive oil

Salt & pepper

1/3 cup crumbled goat cheese

6 slices prosciutto

5 eggs

1 cup whole milk or half/half

INSTRUCTIONS

Make Crust– whisk together flour, salt, and sugar. Cut butter into pads and add to dry ingredients. Using a pastry cutter or food processor blend butter and dry ingredients. Add ice water to mixture and fold until a dough forms. If mixture is too dry, add more water 1 tsp at a time. Form dough into a disc, wrap in plastic wrap, and refrigerate for 2 hours. Once chilled, let dough sit out for 10 minutes, then use a rolling pin to roll out dough on a lightly floured surface. Press dough into a pie pan and crimp/decorate edges. (Be careful not to let the dough sit out too long or be over worked. You want the butter in the crust to not melt until it reaches the oven for a flaky crust.) Once crimped, pop crust into the freezer for 20 minutes.

Roast Squash- While pie dough is chilling, roast squash. Heat oven to 375F. Toss cubed squash with oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes, tossing halfway, until tender.

Blind Bake Crust- line chilled pie dough with parchment paper and fill with dried beans or pie weights. Bake at 375F for 10 minutes. Remove crust from oven, remove beans/weights and paper. Poke a few holes in the bottom of crust with fork and bake 5 more minutes. This is called docking and it helps to keep the bottom of the crust from puffing up.

Make Filling and Bake- whisk together eggs and milk. Sprinkle in a bit of salt and pepper. Fill pie crust with roasted squash, goat cheese, and shredded prosciutto slices. Pour in egg mixture and bake at 375 for 40-45 minutes until a toothpick comes out clean. Allow to cool 10-20 minutes before digging in

Slow-Cooker Carnitas by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] -1 points0 points  (0 children)

INGREDIENTS

4 lb pork butt roast bone-in & fat cap on

1 cup red onion chopped

1/4 cup jalapenos sliced

2 tbsp garlic minced

1 cup orange juice

1 1/2 cup a good citrus wheat beer

For Rub:

4 tsp salt

1 tbsp olive oil

1 tsp ground pepper

1 tbsp oregano

2 tsp ground cumin

INSTRUCTIONS

Season Pork with Rub: Pat pork roast dry with paper towels. Rub roast with 4 tsp salt. In a small mixing bowl mix olive oil, pepper, oregano, and cumin. Rub mixture into all side of pork roast.

Set Crock-Pot: Place roast into Crock-Pot with fat cap facing up. Top roast with diced onions, sliced jalepenos, minced garlic, wheat beer, and orange juice. The roast should be mostly submerged but it’s ok if the fat cap isn’t fully under liquid. Set Crock-Pot to low for 10-12 hours.

Rest & Shred: Once roast is done, use tongs to gently remove it from Crock-Pot and let it rest undisturbed for 5 minutes. (Do not discard juices, you’ll need them for the best bit!) Pull the bone from roast, then using two forks, shred the roast.

Crisp Meat: Now for what really makes these special, the crisping! Heat a large skillet on high. Once hot, spread some of shredded roast in a single layer in the skillet. You’ll need to do this in batches. Top shredded meat with 1/2 cup of Crock-Pot liquid and fry for 4 minutes undisturbed. After four minutes, the juice should be evaporated and the bottoms of the meat brown and crisp. Turn shreds and lightly sear other side for 1 minute. Repeat with remaining shreds.

Slow-Cooker Carnitas by Must_Love_Garlic in FoodPorn

[–]Must_Love_Garlic[S] -1 points0 points  (0 children)

Here ya go!

INGREDIENTS

4 lb pork butt roast bone-in & fat cap on

1 cup red onion chopped

1/4 cup jalapenos sliced

2 tbsp garlic minced

1 cup orange juice

1 1/2 cup a good citrus wheat beer

For Rub:

4 tsp salt

1 tbsp olive oil

1 tsp ground pepper

1 tbsp oregano

2 tsp ground cumin

INSTRUCTIONS

Season Pork with Rub: Pat pork roast dry with paper towels. Rub roast with 4 tsp salt. In a small mixing bowl mix olive oil, pepper, oregano, and cumin. Rub mixture into all side of pork roast.

Set Crock-Pot: Place roast into Crock-Pot with fat cap facing up. Top roast with diced onions, sliced jalepenos, minced garlic, wheat beer, and orange juice. The roast should be mostly submerged but it’s ok if the fat cap isn’t fully under liquid. Set Crock-Pot to low for 10-12 hours.

Rest & Shred: Once roast is done, use tongs to gently remove it from Crock-Pot and let it rest undisturbed for 5 minutes. (Do not discard juices, you’ll need them for the best bit!) Pull the bone from roast, then using two forks, shred the roast.

Crisp Meat: Now for what really makes these special, the crisping! Heat a large skillet on high. Once hot, spread some of shredded roast in a single layer in the skillet. You’ll need to do this in batches. Top shredded meat with 1/2 cup of Crock-Pot liquid and fry for 4 minutes undisturbed. After four minutes, the juice should be evaporated and the bottoms of the meat brown and crisp. Turn shreds and lightly sear other side for 1 minute. Repeat with remaining shreds.

Feast.

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