Archive for the ‘Jalapeno’ Tag

Steak and pie

I like steak, a lot. I don’t care how you cook it, as long as it’s not over cooked. Sous Chef Carrie picked up  a couple the other day, so I used one of my favorite recipes – Alton Browns Pan Seared Rib Eye. The only drawback to cooking this way is your house will smell like a steak house for days to come. Honestly, there comes a point where you wonder if the oven caught fire because of the smoke boiling out, but in the end it is so worth it. Just a little salt, pepper and oil is all you need for a great steak. That, and a rocket hot cast iron skillet. I decided at the end to add a bit of crumbled Gorgonzola cheese, since I had it in the fridge.

For the sides, or garnish, if you’re a Hell’s Kitchen fan, I went with homemade mashed potatoes, fried eggplant spears, homemade, rough-cut coleslaw and sautéed mushrooms and onions in a white wine reduction. I wish I had recipes to post for these, but I really just made it up as I went along.  It’s all pretty easy using things I had on hand.

The potatoes were cubed, then boiled and finally tossed into the stand mixer. I added a little salt, pepper, minced garlic, half and half, and some Parmesan and mozzarella cheeses. Then I turned on the mixer and let it go until the potatoes became light and fluffy. While this was happening, the eggplant was sliced and salted, to draw out some of the moisture. Then, I coated the spears with flour and fried until GBD (golden brown and delicious). The coleslaw consisted of shredded green and red cabbages, shredded carrots, diced jalapeno, a little red bell pepper, and some store-bought slaw dressing. To make the mushrooms, I chopped some Portobello mushrooms and onion, added that to a pan and poured in some white wine and Worcestershire sauce. This was brought to a simmer and cooked for about 15 minutes.

That’s it. Simple, made up on the fly, and so good. I love using recipes, but sometimes it’s good to just wing it and come up with your own ideas. I was stuffed.

But wait, there was  pie cooling in the kitchen. Not just any pie. My first pie ever. A sweet potato pie sitting in a pie shell I created from scratch. So, I had to have a slice.

I got the recipe from Paula Deen. No, not from her personally.  The recipe can be found here, and the pie shell came from Frugal Feeding, How to Make Perfect Shortcrust Pastry. Sweet potato pie is one of my favorite desserts, ok pie in general is my favorite dessert,  and the addition of the cream cheese made this incredibly creamy and smooth. The pie shell turned out good, too, so thanks to Frugal for the great recipe. It really wasn’t hard and now I have pie under my belt. Just remember one thing – don’t forget about the pie shell baking in the oven.

So there you have it, another episode of What’s Travis Cooking. Be sure to tune in next week when I will post about my experiences cooking burgers on a flat top and the Burke County Exchange Club Fair. In the meantime, what have you, the faithful reader been cooking? Have you tried anything I’ve posted? I would love to hear about your experiences.


Ribs… part II

We spent Friday evening preparing our 6 slabs of ribs for the contest. Trimming and rubbing them down with our special blend of spices. Saturday morning started at 6:30am, cold and windy, very unusual for September in Georgia. We lit our fire at 6:45am and started setting up our tents and chairs. Buy 7am our smoker was at 225 degrees and ready for the meat. We placed out ribs on the racks and closed the lid hoping for perfection in about 4 hours.

Unfortunately it wast meant to be. We came in 10th in the rib cook off this weekend. I can only assume that the ribs that beat us were out of this world because our ribs were fantastic. Tender, juicy, sweet, and a little spicy. I’m not sure what else we could have done but rest assured we will continue to practice until we can win a contest, or get sick of eating ribs.

I said the other day that I would post the recipe if we lost so check below for that, and I am also posting the recipe for the jalapeno poppers that we made up to snack on as well. If you make these be careful, they were pretty hot wow were the good.

Competition Ribs

Jalapeno Poppers

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