This is one of my favourite salads that really delivers far more voomph than the list of ingredients would suggest.
I bought a sous vide machine about a year ago and have only used it twice, always thinking that I would love to do some eye fillets (inspired by @AntinOz, and figured that this was as good a time as any to pull the box out from the bottom of the cupboard. After biting into that beef which was as soft as butter, the Anova is going to be stored in a more accessible spot going forward.
Easy Thai Beef Salad Ingredients
2 x 250g eye fillet steaks or similar
Oil for cooking steak
150g of mixed lettuce leaves
1 telegraph cucumber
1 carrot sliced into thin strips
½ to 1 red capsicum sliced into thin strips
1 red onion sliced thinly (I omitted due to raw onion allergy)
Salt and pepper
1 bunch coriander leaves, picked
1 bunch mint leaves, torn if large
Toasted sesame seeds
Salad Dressing Ingredients
1 teaspoon peanut oil (I subbed with grapeseed oil because it’s a no flavour oil that I had in the cupboard)
1 tablespoon fresh lime juice
2 tablespoons sweet chilli sauce
2 teaspoons fish sauce
I started off with seasoning my beautiful steaks with salt and pepper and then vacuum sealing them. I left them on the counter to come to room temp whilst I got the water up to 54 degrees C / 130 F.
They were in the water bath for two hours and when I removed them, I patted them dry using paper towels, which ensures a crust can form.
I heated up the Kamado to 220 degrees C / 430F with the coals banked to the left and the grate in the lower position. I then put a cast iron fry pan on there to heat up with the lid down.
Whilst I was doing all this, I prepared my veggies and dressing.
Once the pan was hot, I put in a tablespoon or so of oil, swirled it around and cooked the steaks, about 30 seconds on each side.
The steaks then camped out in a foil tent for about 10 mins.
Holy moly! Slicing through those buttery steaks was a revelation!!
So juicy ... and all evenly dispersed within the meat!!
To assemble the salad, I just layered the lettuce, herbs, topped with the veggies, placed the slices of steak on top, drizzled on the dressing and sprinkled with the sesame seeds.
I made extra salad and doubled the dressing, which hubby and I took to work for lunch today causing lunchbox envy in the workplace. LOL.
Not sure if the entry counts given the steaks were only finished on the Kamado but I’m cool with it either way because it’s an easy and tasty recipe that I hope you try.
So my work had a Chili Cookoff contest and I decided to join in on the “fun”. I put fun in parenthesis because I had to make the chili on Tuesday after work and didn’t get done until it was 9:00. I then had to wait until it cooled off enough to put it in the fridge. So I’m in bed at 10:15 and the alarm is set for 4:30. This so I can shower and get everything ready and make the drive up to the L.A. area on Wednesday. I made a White Chicken Chili called Chili Blanco. I used a recipe from All Things BBQ. (Here's a link to his video: https://www.atbbq.com/thesauce/chili-blanco/)
I tweaked the recipe a little. Here are the ingredients I used with my tweaks in red.
· 2 lb chicken, boneless breasts or thighs (I used 4 boneless breasts)
· Carne Asada Seasoning (I used Fajita seasoning)
· 2 tbsp Extra Virgin Olive Oil
· 1 large yellow onion, diced
· 3 Anaheim chiles, seeded, diced (I used 2 Anaheim and 1 Poblano)
· 1 jalapeno, seeded, diced
· 1 tbsp All Purpose Rub
· 1 tbsp ground cumin
· 1 tsp Mexican oregano
· 4 cloves garlic, minced
· 3 tbsp unsalted butter
· 1/4 cup flour
· 2 (15 oz) cans of great northern beans, drained, rinsed
· 1 quart unsalted chicken stock
· 1 cup heavy cream (I used Caciqui Crema Salvadorena)
· 8 oz cream cheese, cubed
· 1 bunch cilantro, minced
· 4 oz (1 cup) pepper jack cheese, grated
Didn’t have time for a fully documented cook photo spread but here is what I did get. I had taken some chicken I had in the freezer and thawed it out. Assembled most of my spices (some I didn’t use) and the chicken.
Sliced al the breast in half to increase the surface area
and then sprinkled on the fajita seasoning.
I grilled the chicken on my preheated Grill Grates I got from BPS.
Brought then inside to cool
while I started prepping the veggies and other ingredients.
Onion and Poblano diced
and now the Anaheim’s added.
I took all this out and placed it in my 9 Qt. Dutch oven to sauté. This is where I was pushing for time and quit taken all the pictures that slow down the cooking process. I did get one of the final results.
I really liked the flavor and heat profile of it. It had some heat, but the heat was flavorful and not just hot. My wife also liked it but indicated it was just a little to hot. (She still ate it 2 days in a row) I didn’t win the cookoff but came in 3rd. This is a little different that what everyone was used to. The traditional chili’s won but I did get a lot of complements on it.
Thanks for looking
For one spatchcocked chicken that serves two people. The recipe is for enough sauce to marinate and baste two servings, so multiply it by the number of servings (½ chicken per person) you are preparing.
1 fryer chicken per person two people
½ cup soy sauce
½ cup ketchup
¼ cup chicken broth
¼ cup pineapple juice (optional)
4 Tbsp Worcestershire sauce
2 Tbsp fresh ginger minced and smashed to form paste that emulsifies
2 Tbsp garlic minced and smashed to form paste that emulsifies
2 tsp dry Chinese-style mustard
4 tsp lime juice
Huli-Huli is a Hawaiian phrase that roughly translates to “turn-turn.” This recipe is great for just about any grill and will work very well for those who like rotisserie cooking. Some cooks insist that every time they grill chicken, especially whole or half chickens, they brine it for at least 24 hours. If you desire to do this – I say have at it. Sometimes I don’t know what I’m going to grill for dinner at night until I see what’s available in the grocery store meat counter at 5 o’clock, so to brine or marinate overnight is not always an option. This is a recipe that you can cook without a long marinate. You can make it up in about 15 minutes and serve in under an hour or marinate overnight and cook the next day.
1. Mix all marinade ingredients in a non-reactive container and divide in half.
2. Place chicken in plastic bag and add marinade, seal and place in refrigerator for 3 hours or up to overnight.
3. Remove from marinade and pat dry, discard used marinade.
4. Preheat grill to Medium High (350F – 450°F) and make sure the grates are CLEAN.
5. Warm the reserved sauce on a side burner or warming rack.
6. Place the chicken, skin-side up, on grates to allow the bones to heat up the core for a few minutes then turn it and place it on a new section of the grates to sear the skin.
7. After the chicken skin has seared, turn the bird over and baste it with sauce, allowing it to glaze a bit before turning again.
8. Turn it about every 5 minutes, basting it with sauce each time.
9. Remove the chicken from the grill upon reaching the internal temperature of 160°F (instant read thermometer placed in the center of the breast or thickest portion of the meat on thigh – away from bone) and place it on a clean warm plate.
10. Baste it once more and cover it with aluminum foil and let it stand for at least 10 minutes – allowing for the internal temp of the chicken to rise approximately 10 degrees and continue cooking to your desired internal temperature.
NOTE: Use a meat thermometer while cooking to check for doneness – 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
ROTISSERIE: This recipe can be used in preparing a whole chicken on the rotisserie. Use the guidelines for heat settings that are appropriate to your grill, basting about every 5 minutes with sauce.
Hello everyone, here is my effort to challenge myself by deboning a chicken - using the technique of the master, Mister Jacques Pepin! I could watch that video over and over again and would never bore of it. I can't say that I did it in the two meenoots that he can do it in LOL ... and I must admit that I had a piece of cling-wrap over the screen of my ipad so that I could keep pausing it at each step and rewinding regularly. ha haaa!!
In addition, I couldn't decide on which sauce I wanted to make, so I made two - gravy using the carcass and bones from said chicken along with other ingredients and also a Romesco sauce made from capsicums I roasted in the Kamado too.
Stuffed chicken Galantine
Free-range whole chicken
Spanish serrano ham
Spinach - wilted
Garlic - a few cloves
Mushrooms - sauteed (I added these once I saw how piddly amount of stuffing I had once the big bag of spinach wilted down to a very small quantity)
Young Asiago cheese
Salt and pepper
olive oil to rub on skin prior to roasting
Basically, I used the Jacques Pepin method to de-bone the chicken and only messed up one foot because me being me, I took the whole de-boning thing too far and removed that bone but it was all good.
This is what it looked like sans-carcass.
With the tasty stuffing.
Trussed and ready to cook (not as elegant as Jacques - but not bad for a first timer, if I must say so myself )
4 red capsicums - fire roasted
6 sun dried tomato halves
2/3 cup almonds
big bunch of parsley from the garden
4 garlic cloves
6 Tablespoons olive oil
2 teaspoons pomegranate molasses (or sherry vinegar if you have it - I didn't so also added an extra teaspoon of red wine vinegar)
2 teaspoons pimenton/smoked paprika
Basically, I roasted and cleaned up the capsicums the day before, then cooked off the garlic and nuts in the olive oil until the garlic just started to very lightly colour (to take out the harshness) and then popped all the ingredients, including the oil into the food processor until still slightly chunky. Refrigerated overnight for the flavours to meld.
carcass and bones from my de-boned chicken
1 kg chicken wings
4 x strips streaky bacon (I had forgotten to take it out of the fridge prior to taking this photo)
3 x ribs celery
2 x carrots
2 x onions
2 or 3 rosemary sticks
a couple of bay leaves
a couple of star anise
some bunches of tarragon
a few whole pepper corns
1.5 litre chicken stock
flour and butter to make a roux - I just wing this so can't say the quantities sorry.
I roasted all ingredients listed up to and including rosemary in the oven until well cooked and deep in colour / flavour.
Transferred to a big pot and then deglazed the oven tray of all the delicious bits stuck to the bottom and then poured that into the pot, along with the bay leaves, tarragon and star anise.
Simmered on low for a couple of hours and gave everything a good moosh (culinary technical term ) with the wooden spoon every now and then to extract maximum flavour.
Strained and cooled in the fridge for a while.
I then scooped off a lot of the chicken fat before adding to the roux to make a very flavoursome and delicious gravy.
My friend and neighbours took their own money shots on their phones when I was plating. They've never had a deboned chicken before and were very impressed when i was "carving" what appeared to them to be a whole chicken.