La Cucina Anabolica Italiana

I could J/O for hours to this thread.

HAHAHA!!! Glad you guys enjoy it. Maybe I’ll be inspired to take some pics soon.


Yeahhhhhhhhhhhh

Tonight’s dinner:

Asian inspired braised short ribs with Swiss Chard and a (not pictured) fennel and apple salad with Feta and toasted walnuts.

Edited for directions.

Incredibly easy dish to make that looks more complicated than it is. I highly suggest getting a slow cooker as it is an easy way to make tougher cuts of meat taste delicious.

In bottom of slow cooker, add ingredients. Place ribs in, use hands to cover ribs with the paste of ingredients. Turn on low for 4 hours (or 5 or 6, there’s a huge cushion of time) and then serve and enjoy.

Cost:
2 lbs short ribs $8
Swiss chard $2
Fennel bulb $2
Other assorted ingredients $2

Total cost to feed 2 adults: $14

Pangloss you sexy beast, what did you do to those ribs?

Six hours in the slow cooker with whatever Asian-esque ingredients I could find lying about. I used soy sauce, Worcestershire sauce, sesame oil, fresh minced ginger and garlic, white onion, oyster sauce, red pepper flakes, and whatever was left in the bottom of a jar of Vindaloo I found in the back of my fridge.

Garnished it with the tops of green onions and a little lemon zest to cut the richness of the meat.


Prepping for tonight’s dinner.

One pound fresh pork belly.

[quote]Dr. Pangloss wrote:
Six hours in the slow cooker with whatever Asian-esque ingredients I could find lying about. I used soy sauce, Worcestershire sauce, sesame oil, fresh minced ginger and garlic, white onion, oyster sauce, red pepper flakes, and whatever was left in the bottom of a jar of Vindaloo I found in the back of my fridge.

Garnished it with the tops of green onions and a little lemon zest to cut the richness of the meat.[/quote]

nice, you and I have a very similar approach to cooking

[quote]rds63799 wrote:

nice, you and I have a very similar approach to cooking[/quote]

Throw some recipes up, I’d love to get some new ideas.


Pork belly, rubbed with mustard seed, braised in white wine and chicken stock and mirepoix for 6 hours served on frisee with poached Spanish onion and a fennel, Kalamata olive, and walnut salad topped with Meyer lemon zest.

After the belly was braised, I put it in the over for 10 minutes to brown the fat a bit, and then under the broiler for 5 minutes.

Nutritional info:

Fat 54 grams
carbs 10 grams
pro 38 grams

Going to need to pound a shake before bed, lol.

Cost:

Pork belly $3.5
Vegetables $3

Total cost to feed 1 adult $6.5.

Damn, dude, that looks amazing!

That means a lot coming from you, Mario Bro-tali.

I fucking love pork, seriously I would punish some pig at any time.

[quote]MaximusB wrote:
I fucking love pork, seriously I would punish some pig at any time. [/quote]

From an evolution and survival standpoint, it must really suck being a pig-- the tastiest animal on the planet.

[quote]Dr. Pangloss wrote:

[quote]rds63799 wrote:

nice, you and I have a very similar approach to cooking[/quote]

Throw some recipes up, I’d love to get some new ideas.
[/quote]

recipes? Pfft, I freestyle it.

I’ll think of some of my fave combos and get them posted up later

One thing-- if you’re going to post food here, you should show the whole process from ingredients to food prep to cook to final dish. The whole idea is to show folks how to cook this stuff and that often, great dishes are relatively simple to do.

[quote]SteelyD wrote:
One thing-- if you’re going to post food here, you should show the whole process from ingredients to food prep to cook to final dish. The whole idea is to show folks how to cook this stuff and that often, great dishes are relatively simple to do.[/quote]

That might require a bit more forethought than I capable of right now, but I’ll see what I can do, lol.

[quote]Dr. Pangloss wrote:
Pork belly, rubbed with mustard seed, braised in white wine and chicken stock and mirepoix for 6 hours served on frisee with poached Spanish onion and a fennel, Kalamata olive, and walnut salad topped with Meyer lemon zest.

After the belly was braised, I put it in the over for 10 minutes to brown the fat a bit, and then under the broiler for 5 minutes.

Nutritional info:

Fat 54 grams
carbs 10 grams
pro 38 grams

Food porn. I live in Bangkok and the pork belly here is ‘Ron Jeremy’ at least on the scale.
That’s busting a John Holmes for sure.

Good job

Going to need to pound a shake before bed, lol.[/quote]

Last nights meal, rack of lamb aka “Panty Droppers”.

This is an easy meal to prepare, and provided you don’t overcook the lamb, it tastes outstanding.

Procure one rack of lamb. It will typically have 8 bones and be enough meat for 1 -4 people depending on who those people are. If you’re buying from a butcher, ask him to french it and remove the chine bone. To french the rack means to clean up the excess mean and tissue from between the bones. Any butcher will know exactly what you mean. This rack was from NZ. NZ and Aussie racks tend to be a bit smaller than those from the US, but are much more affordable. I can get a NZ rack from Costco for $10/lb, my butcher sells them for $16/lb and he sells US racks for $22 - $45/lb.

Menu for the night was:

Pecan and horseradish mustard crusted rack of lamb
Baby bok choy with a lemon tarragon dressing
Broccoli rabe with shallots and onions.

In the first shot, you can see I’ve got my mise all set up. Everything is out, all ingredients are measured, cut to size, seasonings are on hand, rabe is cleaned and leaves trimmed. I’ve got my red cutting board out which is for meat only to avoid cross contamination. I have a second bamboo board I use for other items.

The lamb will be seared on the stovetop, then transferred to the over to finish cooking. The bok choy will be roasted in the oven, and I’ll blanche the rabe in heavily salted boiling water first, then shock in ice water, and later sautee it with the shallots and onions.

Preheat over to 400, find an over proof (non non-stick) pan and heat it up over a high heat on the stove top. Liberally salt and pepper the rack and brown each side starting with the fat cap. Pat dry the rack first with paper towels other wise you’ll wind up steaming the meat rather than searing it.