I was them and dry them thoroughly, then coat with olive oil, salt, and pepper. I then put them in a hot non stick frying pan for 2-3 minutes per side depending on size.
What's For Dinner Tonight?
- Thread starter javelinadave
- Start date
I was them and dry them thoroughly, then coat with olive oil, salt, and pepper. I then put them in a hot non stick frying pan for 2-3 minutes per side depending on size.
hillstrubl
Founding Member
I love scallops and never eat them enough
I just buy a big bag of them at Costco and freeze them, so we always have them on hand. They’re great when you don’t know what else to make since they thaw really quickly.
hillstrubl
Founding Member
Tonight, explored the grey area between Arroz con Pollo and Paella.
Set up for tomorrow, beef chili (yes it has both beans and lentils!) See you in 24 hours.
Set up for tomorrow, beef chili (yes it has both beans and lentils!) See you in 24 hours.
WreckITFrank
Technical Excellence Contributor
4 hours later...coq au vin. I was the sous, wife nailed it. I cried a little when eating it. Bonus - 2 glasses of the noir left after the cook.
Surveyor
Well-known member
From Bon Appetit Sept 2019
INGREDIENTS
- 2 1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
- Kosher salt
- 1½ tsp. sugar, divided
- 2 Tbsp. extra-virgin olive oil, divided
- 1 large shallot, chopped
- 4 garlic cloves, thinly sliced
- ¼ cup red wine vinegar
- 3 sprigs rosemary
- 1 Tbsp. drained capers
- 2 Tbsp. unsalted butter, cut into pieces
RECIPE PREPARATION
- Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
- Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
- Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.
- Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
- Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
- Transfer pork chops to plates and spoon sauce over.
Polish kielbasa on sauerkraut with mashed potatoes and a vodka on the rocks.
#mysoulfood
#mysoulfood
Eggplant parmigiana tonight. I don’t like when the eggplant is heavily battered, so I just dip the slices of eggplant in flour before frying in about 1/4” of EVOO
hillstrubl
Founding Member
NY Strip tonight.
mgreenspan
Founding Member
That looks great. I’ve never cooked it in a skillet. Going to have to try it out.
Noyac40
Well-known member
My dinner, boring...cheeseburger and tots. This may be the wrong thread but with all of the obvious culinary talent here, and with JymmieJamz awesome skillet creation above, figured I'd ask. There was a thread a while back ( maybe the "other" site?) related to skillets and refinishing but I can't find it. I have been restoring my grandmothers old beach house in Sag Harbor, NY and am finding a lot of vintage cookware. Among the items, a pair of Wagner Ware 105G 9.5" skillets with light surface rust. Question for those who may know is what to do with them? Are they worth refinishing? Hate to get rid of something that looks to be so well made.
If it is just light surface rust, you don't need to refinish them, they just need to be cleaned up and seasoned for use again. Soak it for a little while in a 50/50 mix of white vinegar and water (only for an hour). Rinse with clean water, then scrub with fine steel wool and dish soap. get down to raw cast iron. Rinse with warm, clean water and dry well right away. To re-season, place the lightly oiled pan (use vegetable oil on a paper towel) into a 350 degree oven for an hour. Cool completely, then the pan is ready to use.
If the rust has pitted the pan, you can still save it, you just ned to be more aggressive in removing the rust -- you need to get down to a smooth, rust free finish.
mgreenspan
Founding Member
How to Restore a Rusty Cast Iron Skillet in 7 Quick (and Easy!) Steps
Fear not! It's actually pretty easy to get rusted cast iron cookware back to cook-ready condition!