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Thread: Cooking with Sfla80

  1. #201
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    Quote Originally Posted by Sfla80 View Post
    So tonight's dinner is one of mine and wife's favorite.

    Missed a couple pics. Baby was getting a little restless and cooking was going fast so missed a couple lol.

    Crispy brown and steak fried rice

    Used skirt this time (flank needs more time to marinate ) only had 8 hours today.

    Skirt marinate

    Ponzu (basically a citrus based soy sauce)
    Garlic
    Fish sauce
    Lime juice
    Sesame oil

    Mix

    Eggs
    Brown rice
    Mix red and green peppers
    Shitake mushrooms
    Scallions
    Red onions
    Bean sprouts ( for the wife lol)

    Sauce

    Low sodium soy
    Hoisin
    Fish sauce

    Lot of separate steps here.

    Sautee veggies

    Scramble the eggs

    I grilled the meat this time I liked the char on the skirt.

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    My trick here is after each Sautee is done just throw into a mixing bowl and save for later.

    Now onto the rice. Trick to my rice is the rice being crispy!! Heat Sautee pan to hot. Little evoo and sesame oil. Almost to smoke pojnt. Add rice. Let it sit and brown. At this point u can almost flip rice like a pancake.

    Add sauces to deglaze the pan. Toss and break rice. Add to the bowl and mix and serve.

    Edit: sorry pics in the middle
    Bump this recipe


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  2. #202
    OHBRUTUSIO is offline New Member
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    Def in on this thread w lots to learn. Cant seem to get my chicken or steaks grilled right. Why in the hell does chicken from a restaurant, in even a sandwich, taste so much better than at home?


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  3. #203
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    Quote Originally Posted by OHBRUTUSIO View Post
    Def in on this thread w lots to learn. Cant seem to get my chicken or steaks grilled right. Why in the hell does chicken from a restaurant, in even a sandwich, taste so much better than at home?

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    They pound that shit flat.

    Try lightly pounding it out with mallet.

    It breaks muscle fibers and makes it tender and even cooking
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  4. #204
    OHBRUTUSIO is offline New Member
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    Thanks man!!! Cooked on high or medium on grill and about how long for the average breast? Heard years ago lemon juice was out on em but have no clue


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  5. #205
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    I would never need a cheat meal if I could mimic restaurants meats


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  6. #206
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    Quote Originally Posted by OHBRUTUSIO View Post
    Thanks man!!! Cooked on high or medium on grill and about how long for the average breast? Heard years ago lemon juice was out on em but have no clue

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    That's a very relative question.

    Basically you want it to cook from center out, medium flame etc.

    Plus you must realize, restaurants are soaking shit in oils and such,no regards to healthy.

    Your boneless skinless breast baked at home in lemon juice is probably a 1/4 of the calories of the same size breast at a restaurant
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  7. #207
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    Quote Originally Posted by OHBRUTUSIO View Post
    I would never need a cheat meal if I could mimic restaurants meats


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    Google "brine" for chicken.

    That would be my first step at home.


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  8. #208
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    Quote Originally Posted by Sfla80 View Post
    Google "brine" for chicken.

    That would be my first step at home.


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    LOL, I'm hooked on soaking my chicken in muscadine wine for about 8-10 hours, then toss it in the pressure steamer.

    Edit: We also add a couple of spritzes of lime.juice to the muscadine wine.
    Last edited by almostgone; 02-18-2017 at 02:12 PM.
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  9. #209
    OHBRUTUSIO is offline New Member
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    Thanks bro's!!! Gonna try this tonight!!!!


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  10. #210
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    Quote Originally Posted by almostgone View Post
    LOL, I'm hooked on soaking my chicken in muscadine wine for about 8-10 hours, then toss it in the pressure steamer.

    Edit: We also add a couple of spritzes of lime.juice to the muscadine wine.
    That sounds awesome Ag. I might have to try this


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  11. #211
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    No giggles allowed. Lol

    Ordered a kit to cook like Sfla.

    Cooking with Sfla80-image-3597743950.jpg

    Next time I'm making reservations.....
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  12. #212
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    Quote Originally Posted by almostgone
    LOL, I'm hooked on soaking my chicken in muscadine wine for about 8-10 hours, then toss it in the pressure steamer. Edit: We also add a couple of spritzes of lime.juice to the muscadine wine.
    Homemade muscadine wine?

  13. #213
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    Quote Originally Posted by RaginCajun View Post
    Homemade muscadine wine?
    Not this time. I'm out of homemade and didn't want to hit up a neighbor. Bought the cheap Duplin brand @ Sam's.
    Defo will make up a fresh batch this fall. Usually a few of us go in together and make a big batch.
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  14. #214
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    Not generally a marinade type myself, but you guys might be converting me. Do any of you use a slow cooker for some of your dishes? This is something the wife & I were thinking of.

  15. #215
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    Quote Originally Posted by Proximal View Post
    Not generally a marinade type myself, but you guys might be converting me. Do any of you use a slow cooker for some of your dishes? This is something the wife & I were thinking of.
    Yes sir. A regular slow cooker and also a pressure steamer. Makes things easy and is an option if you don't want to fire up the grill.
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  16. #216
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    Did the brine marinade on steak last night. Damn it was good!!!! It will now be a staple.


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  17. #217
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    Sfla80 do you have any good venison recipes?

  18. #218
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    Quote Originally Posted by GirlyGymRat View Post
    No giggles allowed. Lol

    Ordered a kit to cook like Sfla.

    Click image for larger version. 

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    Next time I'm making reservations.....
    Looks good what is it gggr?


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  19. #219
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    Quote Originally Posted by Capebuffalo View Post
    Sfla80 do you have any good venison recipes?
    Honestly no cape.

    Have only cooked it a few times.

    I could come up with something like for a wine dinner . But that would just be of a whim lol.

    Think RC would be the guy to ask for that


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  20. #220
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    Quote Originally Posted by Sfla80
    Looks good what is it gggr? Sent from my iPhone using Tapatalk
    I'll check when get it. Here's the smoke. Lol

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  21. #221
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    Some grilled redfish and some garlic venison sausage

    Cooking with Sfla80-image-1066534286.jpg

  22. #222
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    Quote Originally Posted by RaginCajun View Post
    Some grilled redfish and some garlic venison sausage

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    Nice. I have about 60 lbs of ground steaks backstraps and tenderloin. I've cooked it in my life everyday possible. Looking for fancy.

  23. #223
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    Quote Originally Posted by Capebuffalo View Post
    Nice. I have about 60 lbs of ground steaks backstraps and tenderloin. I've cooked it in my life everyday possible. Looking for fancy.
    Give me a day cape I'll get something for you.

    Probably with tenderloin


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  24. #224
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    Cumin-Crusted Pork with Fig & Blood Orange Pan Sauce

    8 ingredients in one dish!!! Farro, fennel and some other fancy stuff. Never heard of blood oranges.
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  25. #225
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    Quote Originally Posted by GirlyGymRat View Post
    Cumin-Crusted Pork with Fig & Blood Orange Pan Sauce

    8 ingredients in one dish!!! Farro, fennel and some other fancy stuff. Never heard of blood oranges.
    Blood orange is just a very dark orange. Grown in different climates. Has a little sweeter taste.

    Pairs very well with the fennel.

    Love fig also.

    Sounds awesome ggr


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  26. #226
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    Nice salmon filets on the grill tonight - bless the farmer's market.

  27. #227
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    Quote Originally Posted by Proximal View Post
    Nice salmon filets on the grill tonight - bless the farmer's market.
    Nice prox!!

    Actually had Salmon and seabass tonight sir


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  28. #228
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    Quote Originally Posted by Sfla80 View Post
    Nice prox!!

    Actually had Salmon and seabass tonight sir


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    OMG, Sea Bass - how did you serve it?

  29. #229
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    So cape....

    This is how I work. I get an idea. I research is something has been done similar. I read and find what I think would go accordingly to what I am thinking. Then I will make "tweaks" to make it my own. Especially with something I have really never worked with. Being in corporate surroundings I sometimes do not have much leeway.

    So this is what I would come up with for a dish:

    For venison or something gamey you want a "bold sauce". I have used this sauce for things like foie gras and duck breast before.

    Applewood smoked bacon wrapped venison tender, served over camalized baby carrot (I think Swiss chard would go nicely also) and a blackberry gastrique.


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  30. #230
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    Think I have posted this before but unsure.

    Good protein fat meal.

    Flank rolled with mozzarella and spinach.

    I bought this premade, but have made it before. U can add anything, I’ve done this exact one but adding spinach pesto and roasted peppers.

    Excellent meal


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  31. #231
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    Ok this not so much for dieting. But a great date night dinner.

    Basically a seafood pasta. But sauce is called a beurre blanc.

    Can use any seafood you want.

    Our restaurant closed for the hurricane, so I grabbed some shrimp and lobster (claws and knuckles)

    That lobster tail you see is just extra, nice touch. It’s an “African lobster tail. 10/12 oz” we sell it for 75$. This is different from a Maine lobster, much sweeter meat, and meat to shell ratio is much higher as these shells are very light. So instead of 4oz of shell it’s like 1.5-2oz.

    If anyone wants this recipe I will be happy to post/ explain the best I can.

  32. #232
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    how did I not notice this thread .. umm yeah I'm following . you better post consistency brother! I'm all for learning new ways to cook and making things awesome
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  33. #233
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    Food is overrated. LOL


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  34. #234
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    Glad you cranked this back up, Sfla!!! We can never have enough recipes; whether it's BB food or just a nice cheat meal!
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  35. #235
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    Quote Originally Posted by almostgone View Post
    Glad you cranked this back up, Sfla!!! We can never have enough recipes; whether it's BB food or just a nice cheat meal!
    Probably gonna more of the ladder right now lol:

    Will post some pics from work too.

    Have some good videos of butchering meat, I just need to figure out how to upload here.


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  36. #236
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    Put some salt & pepper on a filet mignon before I tossed it on the grill tonight.

    Sliced it up, put it on a simple salad with butter lettuce & ranch dressing.

    SFla, missed you bud.

  37. #237
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    Quote Originally Posted by Proximal View Post
    Put some salt & pepper on a filet mignon before I tossed it on the grill tonight.

    Sliced it up, put it on a simple salad with butter lettuce & ranch dressing.

    SFla, missed you bud.
    So at the restaurant we basically do this.

    U can get it on any salad but 2 basic salads come with 4 oz of sliced tenderloin (lunch so smaller portions)

    One is a Cobb salad. And this month we have a special going on (most major cities do this called “restaurant week”) arugula tomato and balsamic vin . Which is one of my favorites. Add some roasted red bell peppers and it’s perfect

    Missed u guys here. Glad to be back


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  38. #238
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    food still look GREAT bro lol...good to see the thread and you still up and going man.

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