Troble
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Everything posted by Troble
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And here are the pics from Mayta
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Just finishing up a week in Lima visiting family. Was fortunate enough to eat at two of the best restaurants here, Maido & Mayta. Central was closed this week unfortunately https://www.theworlds50best.com/latinamerica/en/list/1-50 here are the pics from Maido
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Wow I have not been in this thread in ages….boy I’ve been missing out @David Chang those are some impressive cooks. Well done sir
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@Tyrus I tried sending you a message but it says you can’t receive messages?
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Pork tenderloin with roasted carrots and crispy Parmesan potatoes
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@Basher a dry aging meat fridge would be nice but I need my Santa Maria grill before that. I’m still paying off my backyard so I’m a ways out on either of those purchases but one day…..
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Peruvian Pollo a la Brasa with roasted potatoes and Peruvian “crack” saice
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@David Chang that last photo is awesome
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@tony b I’m headed to Peru March 24th after having to cancel our trip in 2020 & 2022. I’m going to come back with recipes specifically on that sauce. Last time I was there was 2014 and my cooking skills have improved a ton since then. Just you wait I’ll have a bunch of new stuff to try for sure
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Great looking cooks @Tyrus @David Chang @tony b echoing what @Poochiesaid I’ve been doing most of my shopping lately at Costco business. $3.99/lb prime Briskets, $16-$18 for 4 pork tenderloins, last pork butts I got was a 2 pack for $1.99/lb. I’ve also been eyeing the beef tenderloin they have there but I haven’t pulled the trigger because ones usually too big for my family but I was co side ring buying one and cutting it in 1/2 and vaccum sealing the other one I don’t have a meat freezer yet but I’m seriously considering getting one so I can stock more meats, I also own a vaccum sealer but have never used it and I need to get on that. I know. I learned a long time ago if I just ride @tony bcoattails I’ll be a successful cook
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I’m sure you all are tired of my same old boring pork tenderloin cooks but given the price of meat lately I’ve been going to Costco Business a lot more and they sell these two packs (4 loins) for $16 so I grab one everytime I’m there tonight I did a pork tenderloin that was marinated overnight in a dry rub of salt, garlic powder & black pepper. Cooked indirect and reverse seared in my cast iron with some Irish butter. Air fryer potatoes tossed in truffle salt, olive oil (didn’t have any duck fat), garlic powder and rosemary and topped with Parmesan cheese after frying also tossed some green beans in panko crumbs, Parmesan, and salt put in oven at 400 for 15 minutes made a red wine reduction sauce to top the pork tenderloin.
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Rotisserie leg of lamb Mediterranean salad roasted olive oil & garlic pearled cous cous homemade tadziki with lemons from the tree
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@jonj you must’ve been happy with the outcome! At the expense of @tekobo
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Nicely done @C6Bill I passed out goodie bags as well. But you did a complete meal kit!
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Super Bowl Sunday tradition. Going on 20+ years now. Pulled pork served on Hawaiian rolls and homemade coleslaw. Marinated in mustard and rub for 3 days then smoked for 15 hours. Let it rest 90 minutes then spritzed with apple juice, dusted with brown sugar, hit with rub again and slathered in siracha and finished under the broiler to crisp it up With Sweet Baby Rays BBQ Sauce
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Flat iron steak marinated in soy sauce & Worcester with Montreal steak seasoning. Cooked in the cast iron pan and basted with butter & thyme roasted fingerling potatoes tossed in butter, olive oil, garlic, truffle salt, black pepper & thyne. Finished with Parmesan cheese roasted French beans with olive oil, salt, garlic, Panko bread crumbs & Parmesan cheese also cooked some chicken breast for the week while I had the KK going
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Love the setup @Basher I’m jealous. Looks like fun in that new grill of yours
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I never read the instructions/blog on recipes I just go down to the ingredient list and steps. I used real shredded parm from Whole Foods on these. I don’t even own green can parm. Cmon man I thought you knew me better than that by now Would never use the green stuff @tony b you know that the big the takeaway was put some oil down the n a pan and put the mixture on top of oil. Place cut side of potatoes down on oil/cheese mixture. As I mentioned I added more shredded parm on top and kicked it to broiler and they turned out perfect
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Pork tenderloin marinated in honey mustard, lawrys salt & brown sugar cooked indirect at 350 and reverse seared and finished in cast iron pan roasted baby carrots in pork pan while pork rested made some killer Parmesan crusted potatoes that I highly recommend. I used truffle salt and put Parmesan cheese on top and turned to broiler last 15 minutes. Definitely making that again https://www.thetravelpalate.com/potato-bites/
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After 3 weeks of rain decided to make some pizza with my girls this weekend. This time we stuck to the usual NY style pizza crust. They helped me make the dough Friday and then make the pies and toppings today Brushed the crust with olive oil and sprinkled sea salt and garnish powder on the cultist. Turned out great Two pepperoni & sausage pizzas and one with bell peppers, black olives and pepperoni
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@tekobo that’s a good question and where I got hung up yesterday. That’s what had me question the quantity and what I did yesterday is posted above. I used vegetable oil and olive oil and yes I did indeed baste with leftover marinade which gave it incredible color you could probably get away with using either the vegetable oil or olive oil not both but what I did yesterday is what I followed above. 1/4 cup vegetable oil and few tablespoons olive oil the recipe I made above is a combination of 3-4 different Peruvian recipes I found online that I combined and tinkered with to try to find the taste that I know…. im supposed to be heading to Peru in March (last two trips been cancelled due to COVID) so when I get down there I plan to do some further tinkering to the recipe
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Glad to hear @remi I had been experimenting with different recipes the first few times then when I decided I was gonna post it so I made some notes and the posted after drinking. I haven’t made it again in a long time so when I looked at the recipe today I knew that wasn’t right. Glad you were able to correct my error. Cooking two chickens at a time is the right call. Plenty of leftover i did crispy potatoes tonight. . Boiled them for 10 minutes with kosher salt & baking soda then tossed in aji panca, salt, pepper and duck fat and in the over at 450
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@tekoboi must apologize….I finally made this again finally and I looked at the recipe I posted and I had some of the measurements off….I had combined a few recipes into one and I made two chickens so what I posted was a recipe for TWO chickens…..it was way too much liquid, oil, beer, etc for 1 chicken.. I edited the recipe so it should be good now….sorry about that I put my brand new rotisserie basket splitter to work tonight. Absolutely loved it. Chicken turned out great
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Bone in pork chop rubbed with honey mustard and Peruvian salt with aji panca. Reverse seared in the cast iron pan with apple wood roasted rainbow carrots ”smashed” potatoes with truffle salt, garlic powder and rosemary finished in cast iron pan while pork was resting. Topped with shredded cheese
