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A Fun Little Cook!
Desert Oasis Woman
Posts: 5,604
#1 & Only Son and Friend returned from Texas Road Trip for rest and reloading before resuming the complete return of friend to the big city (another 240 miles each way for #1 today :laugh: )
Found some beef tenderloin steaks on sale for half-price last week and "wet aged" them in the package all week for last night's dinner! Not much trimming required, but had already decided to make bacon-wrapped noisettes from them :woohoo: Only freshly ground white pepper from Savory Spice Store in Colorado Springs used as seasoning on meat.
Some fresh beets from the Desert Oasis Garden + a few from Old Colorado Springs Farmer's Market; a large, round Mexican squash from CS, and a couple of sweet red peppers rounded out the grilled veggie selection. EVOO, Hawaiian Sea Salt, and Freshly Ground White Pepper for seasoning.
Also made a green tomato chutney from 2#s of tomatoes gleaned from some severe pruning of the 3 way-overgrown tomato plants :blink: Served that over whole wheat couscous (no pics)
Roasted the beets indirectly at 425F for about 45 minutes.
Removed plate setter and grilled meat and veggies direct at fire ring level. Good meal and Good dinner companions B)
Found some beef tenderloin steaks on sale for half-price last week and "wet aged" them in the package all week for last night's dinner! Not much trimming required, but had already decided to make bacon-wrapped noisettes from them :woohoo: Only freshly ground white pepper from Savory Spice Store in Colorado Springs used as seasoning on meat.
Some fresh beets from the Desert Oasis Garden + a few from Old Colorado Springs Farmer's Market; a large, round Mexican squash from CS, and a couple of sweet red peppers rounded out the grilled veggie selection. EVOO, Hawaiian Sea Salt, and Freshly Ground White Pepper for seasoning.
Also made a green tomato chutney from 2#s of tomatoes gleaned from some severe pruning of the 3 way-overgrown tomato plants :blink: Served that over whole wheat couscous (no pics)
Roasted the beets indirectly at 425F for about 45 minutes.
Removed plate setter and grilled meat and veggies direct at fire ring level. Good meal and Good dinner companions B)
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0 • Off Topic Disagree Agree LikeCOME ON OUT!
The second and third weeks in August look good
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0 • Off Topic Disagree Agree LikeWith all the talk of dry aging and wet aging, this was just a play on the terms :laugh:
Real wet aging is meat sealed in a vacuum and left to let the meat's enzymes tenderize and flavor the meat.
I just left mine in the original packaging to keep air exposure, and bacteria, to a minimum.......smelled a bit strong, but was just the blood in the giant maxi pad attached to the styrofoam container
Meat was great B)
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0 • Off Topic Disagree Agree LikeKu loves beet greens....turned me on to fresh roasted beets so he could cook some greens....also read about them in Barbara Kafka's Roasting, A Simple Art (1995).
Just roast high temp, indirect, until tender. Peel off the crackled skin and enjoy the delightfully sweet and tender beets :woohoo:
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