Roasted Dry Aged Porterhouse Steak

Roasted, Dry Aged Porterhouse Steak

Roasted, Dry Aged Porterhouse Steak

After watching David Chang’s PBS episode where they cook a dry aged porterhouse, I went all out with my steak selection grocery shopping this week. This was my first time purchasing such a serious piece of dry aged steak. I enjoyed cooking this 1.5″ porterhouse almost as much as eating it. They should make candle that smells of searing dry aged beef, thyme, garlic and butter.

Advertisements

Pan Roasted Wild Alaskan Black Cod

Wide Alaskan Black Cod with Black Eyed Peas

Wide Alaskan Black Cod with Black Eyed Peas

I’m usually not much of a fan of cod in my grocery store. In my mind cod is a generic white fish that is best suited for dishes like fish and chips, particularly since it I usually can’t get it with the skin on. However, the wild Alaskan black cod I just picked up was well worth the high sticker price. I used the technique I used in my pan roasting fish fillets post to cook the cod. I served it with a side of southern style black eyed peas. I’ll do a black eyed peas post once I perfect my recipe.

David Chang’s Marinated Hanger Steak

David Chang's Marinated Hanger Steak

David Chang’s Marinated Hanger Steak
©Josh Manning Cooks

When I was hanging out with David Chang (reading his Momofuku Cookbook) he recommended a hanger steak marinade that I used as the base for this post. Hanger steak is one of my favorite cuts of meat. I also love that it is a such an affordable cut of meat, if you can find it. The place I get my hanger steak from only sells whole hanger steaks which usually weigh between 1.5 and 2 pounds. I’d recommend budgeting at least 1/2 a pound of steak per person. I love to cut this steak thin and pair it with lecture wraps, chimichurri, and guacamole.
[Read more…]

Braised Broccoli Rabe

Braised Brocoli Rabe with Arctic Char

Braised Brocoli Rabe with Arctic Char
©Josh Manning Cooks

When broccoli rabe is in season it always looks amazing; however, I was never sure what to do with it until I started braising vegetables. Broccoli rabe is much leafier than other types of broccoli. A lot of times I’ll just steam broccoli and sprinkle on some truffle salt; however, that technique wouldn’t work with broccoli rabe because the leafy parts would get soggy. So I tried treating how I would other leafy greens, like collard greens.
[Read more…]

North Carolina Vinegar-Based BBQ Sauce

North Carolina Vinegar Based Barbecue Sauce

North Carolina Vinegar Based Barbecue Sauce

I love vinegar-based barbecue sauces. They are a great alternative to the tomato based sauces that make up most of the market. This sauce is easy to make, keeps well in the fridge, and it goes particularly well with pulled pork. When I’m heating up leftover pulled pork or chicken, I will put the meat in a sauce pan and add a generous portion of this sauce. After 15 min, you have delicious homemade barbecue.
[Read more…]

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder

Slow Roasted Pork Shoulder
©Josh Manning Cooks

The technique for this post is based off of Molly Steven’s wonderful Faux Pork Barbecue recipe in her book All About Roasting: A New Approach to a Classic Art. I’ve learned more from Molly’s cookbooks than I have from all of my other cookbooks put together. This recipe is a fantastic way to feed a large group for under $20!

[Read more…]

Chimichurri – Argentina’s Favorite Condiment

Chimichurri

Chimichurri

Eating chimichurri reminds me of traveling through Argentina where chimichurri is an obligatory condiment on most dinner tables, particularly steak houses. While chimichurri is amazing with a steak, it also goes with with anything from pizza to roast chicken. Chimichurri last for at least three weeks in the fridge so it is an easy condiment to have around. My girlfriend loves to use it as a substitute for salsa when snacking on tortilla chips.
[Read more…]

Coq au Vin (Chicken Braised in Red Wine)

Coq au Vin

Coq au Vin

Coq au vin isn’t the prettiest dish in the world; however, it is incredibly delicious. My girlfriend and I are leaving for a trip to Burgundy, Bordeaux, and Paris shortly so I have been studying up on French cooking. I based this off of Molly Stevens’ recipe for coq au vin in her James Beard award winning cooking book All About Braising: The Art of Uncomplicated Cooking. Molly is easily my favorite cookbook writer! My dinner guests were impressed that such a simple looking dish could have such deep flavor.
[Read more…]

How to Cut Up a Whole Chicken – Cooking With Melissa Clark – YouTube

Whole Chicken Cut into 8 Pieces Plus the Back

Whole Chicken Cut into 8 Pieces Plus the Back

Great video on how to cut up a whole chicken!

How to Cut Up a Whole Chicken – Cooking With Melissa Clark – YouTube.

Simple, Everyday, Grilled, Chile Spiced Pork Chops – Now, Forever Gone

REMCooks

Grilling Season!!!! We really do like to grill outside. With the exception of a few days, the weather has been perfect for grilling. So, when Quickstep came over for dinner we decided to do a little grilling and simple, everyday, grilled pork chops were what’s for dinner, at least that’s what we thought.

View original post 1,070 more words

%d bloggers like this: