Just finished assembling a new Weber gas grill. Sorry pellet fans but when you grill in 15 degree weather or worse, gas wins. steak was first
I don’t know anything about pellets, but I use my Primo year round. I don’t notice any difference based on weather except when cooking low and slow in the summer when the black grill is in direct sunlight (temp wants to climb)
I would just as soon use a cast iron grill pan in lieu of a gas grill. I actually prefer steak cooked in a pan.
Tough to beat a steak that's been cooked via sous vide and finished in a scalding cast iron.
ive never tried sous vide, but would definitely like to some time. I’ve done a reverse sear on the grill before. My go to with steak is in a screaming hot cast iron and flipping it every 2 min. It gets a nice even crust that way.
What’s going on here? I love cooking with fennel bulbs especially adding them in a tagine. Are these the tops? The bulbs don’t taste like the tops. I’m not the biggest fan of the tops.
This is all bulbs. Basic recipe for this was 1.5 large fennel bulbs sliced about 1cm thick. Toss with 2 cups heavy cream, a handful of Parmesan, salt and pepper. Dot with about half a stick of butter on top. Bake covered at 425F until tender, remove from the oven and do another handful of Parmesan on top and finish uncovered until crispy on top.
This dish is incredibly rich and a little goes a long way. There were six of us and we didn’t finish all of this.
Freshly harvested Chanterelle Saute with white wine, garlic and thyme. Fresh garden tomatoes on the side
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That looks great, how are you cooking the scallops? pan fry?My wife is out of town this week, so I’ve been pretty lazy with dinner. We usually have some scallops in the freezer, so that’s my usual go to when I don’t know what to make. Tonight I did scallops with linguine in a garlic lemon butter and wine sauce. View attachment 15122