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    zbigjeff

    @zbigjeff

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    Sous Vide Team Blue Regular Contributors

    Best posts made by zbigjeff

    • RE: What did everyone cook today?

      Tex_77 Yours is much more impressive than mine. I only cooked for 3 people. Prime rib, mushroom risotto and roasted broccoli with gouda cream sauce. 20201220_164804.jpg 20201225_160254[1].jpg 20201225_104318[1].jpg ! 20201225_160319[1].jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Pork Loin stuffed with Blue Ribbon brats

      People on this site and the Sausage Makers FB site are continually having all sorts of fun. It always amazes me that the people who say: Oh, that’s way too much work will always want you to give them your sausages or creations. Then, when you say NO (because of their attitude), you’re the bad guy. Keep up on the making of new creations Retired RailRoader and many others.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Just a simple sous vide chicken cordon blue with Amish noodles and Broccoli. No where as ambitious as the posts above.
      Chicken Cordon Blue Sous Vide-Fried Crust.jpg
      Chicken Cordon Blue plate-Broccoli-Amish Noodles.jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Tex_77 And those same people get offended when they’re thinking “you think you’re the only one that can cook”. Then, when you do it and blow their doors off, they go in hiding. My daughter always laughs when the sister-in-laws put me in thanksgiving jail and would only assign me an appetizer. Well, everyone filled up on the appetizer and didn’t eat much of the main. Then, the next year, they assigned me the salad. Same thing happened. We laughed very hard when they assigned me to bring bread the next year. My place is too small to have the whole clan over. So, when I’m docked for overshadowing their main, I just have fun with them and bring a smattering of good bourbons.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • Porchetta (Pronounced: PORKETTA)

      Chef requested this recipe be posted within this category. Originally was posted to “what did you cook today”.
      Porchetta Filling directions:
      Sweet Desert Wine- Vin Santo: 4.75 ozs
      Ground Pork: 11.9 ozs
      Panko: 4.8 ounces
      Pine Nuts Toasted : 4.8 ozs
      Yellow Raisins: 4.8 ozs (Soaked in wine)
      Garlic: 8 cloves
      Onions Diced: 3 onions
      Sage Dried: 1.35 Tbls
      Parsely Dried: 1.35 Tbls
      Rosemary Dried: 1.35 Tbls
      Olive Oil: 3 Tbls
      Pork Belly: 5.2 lbs (Butterflied)
      Pork Loing: 3.7 lbs (Butterflied)
      Instructions for the Stuffing:

      1. In a large skillet on medium heat, saute onion in olive oil for 10 minutes; add garlic and saute for 30 more seconds (Both should be softened but not coloured)
      2. Turn heat down to low; add ground pork
      3. Quickly break pork into small pieces to combine; add pine nuts, raisins, sage, parsley, and rosemary
      4. Season with a good sprinkle of salt and pepper; pour in a splash of Vin Santo wine, stir well and remove from heat (do not cook ground pork, just separate it for the stuffing)
      5. Add panko; combine well
      6. Season with salt and pepper
        nstructions for the Pork:
      7. Set belly skin side down; with a sharp knife, score belly flesh in a checkerboard pattern 1/3" deep to enable even cooking
      8. Flip belly skin side up; poke dozens of 1/8"-deep holes through skin all over belly (when you think it is enough, do more)
      9. Optional: using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
      10. Turn belly to be skin side down; generously salt both it
      11. Season loin; sprinkle inside of each with 30g or Vin Santo Wine
      12. Arrange loin down middle of belly; top with stuffing
      13. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals, very tightly
      14. Trim twine; transfer roast to a wire rack set in a rimmed baking sheet
      15. Preheat oven to 500°; season porchetta with salt
      16. Roast on rack in baking sheet, turning once at 15 minutes, for 30 to 40 minutes, until golden (the oven will be a huge mess, so best to do this step outside on the grill)
      17. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta every 20 minutes for one more hour, or until an instant-read thermometer inserted into center of meat registers 145°
      18. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10-15 minutes more
      19. Rest for 30 minutes; sing a serrated knife, slice into 1/2" rounds

      Porchetta before cooking and tied.jpg Porchetta going into smoker.jpg Porchetta finished whole.jpg Porchetta cut open.jpg

      posted in User Recipes
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      zbigjeff Burnt ends plate 8-8-20.jpg Burnt ends smoked beans 8-8-20.jpg Burnt ends in cooking tray 8-8-20.jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      badfire2625 Darn, did I read that one wrong. Thinking I need a long pour to straighten my eyes out. Yikes!!!

      posted in General
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      alanburkholder Did the same with a different group. Smoked a Porchetta, made Antipasto salad, Gremolata, Pork Gravy and Slovenian Plum Dumplings for a small gathering. Yep, everyone ate very well.
      f9bd7c32-a639-41f2-948d-40afabdc32a9-image.png 52679cb3-942a-4bbe-9562-f4845fe9e00c-image.png 4b579a13-3276-4d64-b86f-2f31b0478332-image.png 24805b9e-c2e8-4ae2-a692-b26cd386c203-image.png 3f6b25de-07ce-4a21-97cb-116f6182434c-image.png 10018b66-cd18-4396-9a25-d6fa2ff68a38-image.png

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      It’s difficult to keep up with all of your creations. Mine is just a simple deboned chicken thigh, seasoned with homemade Creole Seasoning, stuffed with smoked gouda and wrapped in hickory smoked bacon. 20201114_181117[1].jpg 20201114_181438[1].jpg

      posted in Bragging Board
      zbigjeff
      zbigjeff

    Latest posts made by zbigjeff

    • RE: Drink of Choice

      Stanct58 Those are alllll gooood choices (Redbreast, Yellow Spot, Tullamore Dew). Also, the Jamison Cask bottles (IPA and Stout) and Black are really smooth. Always mix it up with many bourbons and scotches. Like to keep the taste buds rockin’.

      posted in General
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      PapaSop I’m waiting Daddy. Poor dogs. They can smell the OMG going on.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Tex_77 Hey, did you just bake in an oven , pressure cooker or did you fry it? Looks very good and you should get royalties showing the end result. Well done my man.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Tex_77 Hail YES. Great flavor combo from stem to stern.

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      Joe Hell Coffee is not for everyone. In my world, I treat it as a delicacy and have around 2 cups in the morning to ease into the day. I roast 50% of my intake and try different beans from around the world. This week it’s Tanzanian Peaberry (dark roast) and Ethiopian Yirgacheffe (medium roast). Like different culinary foods, each has their “certain” qualities. Then, I move to a Lake Erie highball (aka: water) and then either wine, beer or bourbon OR… in the late-afternoon/evening while designing what’s for dinner. Hoping you have a good rest of your day.

      posted in General
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      badfire2625 Darn, did I read that one wrong. Thinking I need a long pour to straighten my eyes out. Yikes!!!

      posted in General
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      badfire2625 Never had the “coffee or die”. Local craft beer?

      posted in General
      zbigjeff
      zbigjeff
    • RE: Drink of Choice

      Tex_77 That’s all my one bud will drink. Period. I’m more of a craft beer person. I don’t drink beer a whole lot. But, do enjoy it with a nice pour (usually bourbon. But, not stuck on that only)

      posted in General
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Murray Leib And then the heart surgeon brigade headed to your place. What a way to GO!

      posted in Bragging Board
      zbigjeff
      zbigjeff
    • RE: What did everyone cook today?

      Tex_77 That’s a wonderful trip through the stables. I’m tasting your combo of seasonings and accoutrements virtually and the old mouth is watering. Very good choices.

      posted in Bragging Board
      zbigjeff
      zbigjeff