1:16 minutes later, presto and it's time to eat! Okay though, where's the sort of Romesco Noodles side dish that can go along with it?? You might just be missing something in a meal that could help round out and extend such a meal! Well now I am a meat eater and within reason if I was not missing some of my teeth but heck now, surely there needs to be some sort of something to go along with it because folks just don't live on vegetables alone. OBTW, that type of cauliflower/broccoli hybrid does look good and most likely tastes even much better than just plain ole cauliflower, as I've never tried one of these although I am sure that I will here sometime soon. I may have seen a head of Cauliflower like this one in Aldi over the summer months in the past and so once I see them once again, I will surely try one out for overall giggles but what I must warn yahs, if it doesn't bring forth some a robust but tasteful flavor profile, that doesn't need a bunch of help with the use of this, that and the other, well, it just might not work out for me! A testament for this particular veggie would be whether a light steaming or the mere quick blanching in boiling water in the first instance coupled with some good grass fed sourced butter and if that head stands well on it's own and the flavor profile is right up there, exceeding ordinary cauliflower, well, I will be all in on buying even more of it! But now since I haven't heard a report back from John yet about how great this dish tastes, I am somewhat hesitant to just try this willy-nilly! It does look great over a regular head of Broccoli OR Cauliflower BUT the proof is in the pudding as it would also be helpful to know just how much the cost for a head of this variety, because I really don't think that a veggie like this one comes cheap. I honestly think that this could be used in a veggie casserole with great mushrooms and sausage bites or crumbles, plus some parmesan cheese sprinkled over top.
Craig, Merry Christmas! I suggest having it as a side to STEAK DIANE - which, btw, I'll be posting soon. You'll laugh, as I botched up the flambé aspect of the recipe, but it still turned out really tasty - and John cleaned his plate, not a morsel left. Wishing you a wonderful New Year!
@@diyduo_getyourfix Thank-You Folks and you have a Merry Christmas and a Happy New Year too! I did finally find several Steak Diane recipes and often times the simpler preparation method while being able to use just one pan only is the way to go! But, it seems that none of those variations of Steak Dianne actually aligns with how my ex had prepared ours. She really knew how to make it very well! I am however interested in how you folks prepare yours to see whether it remotely has been done in the same manner! As they say often that it does not take rocket science to figure things out BUT it's only a matter of the technique in which it is done to achieve the best results: tender, morselful, some great veggies and mushrooms going on, having stir fried them right away, place aside temporarily, quickly pan seer your select cut of meat such as a 1/2 inch cut of rib eye cut or equivalent, pan seer right at 2 mins per side, make up a quick rue from your steak drippings and add some beef broth so as you have a good sauce going on, seasonings included, places the sauteed veggies and mushrooms back into the pan while evenly distributed, place the seared steak on top of all of those veggies etc, with lid on at med-low temp to reheat the ribeye; and so about 3 mins later take the lid off and plate it up! I do believe this is the method in which my Ex did it and damn was it ever good! When I had examined all of the other methods portrayed on YT and alike, it did NOT match the methods or seem to have the 1-2 knockout punch as should be and I was actually discouraged by their whole routines. Now, as for the veggies that my Wife were to use: yellow sweet spanish onions, red bell peppers, and of course some great button top mushrooms that were sauteed in butter. Season wise, I believe that she used some additional onion powder and garlic powder at some point during the veggies being piled back into the pan. While everything that was sauteed and eventually recombined with the sauce auju. When the already seared ribeye was place back in the pan, on top of the sauteed veggies and mushrooms with pan lid on; that 3 minutes as such with the sauces were allowed to gently steam or reheat the ribeye in no time flat. So yeah, I do believe that the preferred method would work for just about anybody! And the taste, along with the mighty meld of flavors and the tenderness of the ribeye is enough to knock the socks of just about anybody, barr none!! Let me know how yours turns out, doing it your way and I must warn yah's it is really damned good! It's just like getting your final reward for being an awesome cook! OBTW: Butter is key when cooking the entire recipe BUT you can also add a smidgin of OO in there as well! As a matter of fact, if you were to towel dry that ribeye a bit, so as to apply garlic butter directly to the meat itself before the pan seer, the flavor should actually intensify by huge leaps and bounds. AND if you are really good making this up on an outside grill, such as how well my son does, just think of the possibilities! I Know you Margarette to be an excellent cook so have at it and post the results, such as giving me a good smack up beside the head! I think that you will actually impress yourself just with only one shot at it! Just from your European Heritage alone, tells me that you come from a long line or lineage of great cooks! Years ago, I took great please going to Greek restaurant's but many of them had been sold off such as to make way for new hotels built etc and I sorely miss them! One of which was located on the Vestal Parkway in Vestal, N.Y. A morning routine OR sometimes for lunch back in 2013-2014 I would hit that place up like it was going out of style and their deserts in all categories could be described as to die for as well! I only know of only two restaurants left that are Greek owned, one that is solely breakfast and lunch and the other that is situated oh around 37 miles from me. So yeah, I know how you are and basically how you cook and it is indeed marvelous! It used to be that there was around 9 Greek restaurants within the Tri-Cities Area of upstate N.Y. to include 3 others enroute up towards the Adirondacks Region. In one form or another when my Sweetie was still alive up until 2015, we would make it a point to hit each and every one of them. These were places that we absolutely knew that we'd get fantastic meals! We still however have one Greek restaurant that I believe is still a full operation breakfast, lunch and dinner that is called the Blue Moon! I haven't been at that one for going on ten years though! .
@@craigtegeler4677 Your version sounds absolutely delicious! The one I followed is pretty much my favorite chef Emeril Lagasse - with a few tweaks here and there. Emeril does add his own touches, and so you'll probably find it more complicated than necessary (especially the part where we failed flambé school - sounds like it has no business in your version at all!), but all in all it was great. Look for it to go live Jan 10th. I'll certainly take another simpler try at it... I'll look for a more "traditional" recipe... sometimes that means consulting "old" cookbooks like Mama Leone's... Anyway, I hope you enjoy our kitchen antics - it was fun trying to cook something I never even heard of before we connected. Happy New Year!
@@diyduo_getyourfix One thing that I did fail to mention when searing the ribeye is that it doesn't have to be the kind of heat that you would see as in with commercial kitchens and prominent restaurants. Essentially the heat level that perhaps everybody to strive for is perhaps a pan temperature of maybe 340-350 Fahrenheit instead for three reasons: 1.) A scorching event that is really not necessary to begin with. 2.) By scorching the meat you can induce carcinogenic effects that can be most harmful. 3.) Utilizing the ultra high heat is not really necessary and can also do damage to your cookware! So, a happy medium/balance would be as I might have suggested earlier AND not exceeding the rating of your cookware to start with! You might even be surprised that during the searing phase it may not even require a whole 2 minutes per side based on that 1/2" cut of ribeye be it that ribeye is sort of delicate and you can overcook this cut of meat and have it turn out to look and turn out like shoe leather! The type of searing that should take place is the a browning effect that does NOT leave the meat getting scorched, a browning that is by far the best! Oh BTW, the target doneness is actually medium rare and that is by far the most juicy, tender in color, texture and absolute best ever! Make no mistake about this! Once you cook down the surface of the meat by about 1/8th of an inch on both sides, bacteria, and microbes just tend to cease! Furthermore, the meat should be able to set out at room temperature for at least 2 hours to warm up ahead of the searing and in that time period of the first hour, pat it dry and smother it with garlic butter, herbs & seasonings and recover the meat with saran wrap. The gradual warming of the meat towards room temperature means the world of success rate as to how things will turn out that will afford you the very best outcome, no bs, but instead the best turnout if ever imagined!! The gradual warm up will also insure that the meat will sear faster and that any bacterial or microbes present, may it be through handling or otherwise will be eradicated period! The searing action will also help seal the meat such as to help lock in the juices and flavor like no other too! Under ordinary practices may it be done on an outside grill or on the stovetop, just as it is plated up, you MUST allow for the meat to be able to come to rest without cutting into it. In other words, regardless if it is a roast OR a steak, especially with your expensive cuts of steak, even stuff like a bird that come out of the oven; you must allow for the meat to rest for a period of time in order to allow the juices and moisture to be retained and juicy like no other! By most standards, we are talking around anywhere of 5-15 minutes dependent on what it is that you are cooking, baking and yes even stuff like smoked turkey! This can mean all the difference in the world as to your outcome and is celebrated as some of the best chef's in the world. So people are aware of such cooking secrets whereas some just are not but I'm here to tell you not all secrets are shared and for what reason, I just don't know! My father In-law absolute knew how to take the cheapest cuts of meat and roasts and make them turn out to be like biting into a million bucks and this man was not a chef mind you! Some of his know did however did rub off onto my Ex Wife and not with the rest of her 6 siblings. The same sort of cooking that my own mother bestowed had even excelled beyond what my own father could do and he actually attended culinary school in NYC and both of them having ran a restaurant for 22 years. Some good know how is some of the best key areas to tackle and make for great outcomes and if I lying, I dying so as they say! Trade secrets or crafting secrets are not always shared in it's entirety and sometimes us ordinary folks may not be privy to the great stuff that happens in some of the test kitchens and world renowned restaurants. Another mistake that people seem to make time and again is to buy an expensive cut of meat only to turn around and throw it into the freezer. That's a no-no! When buying an expensive cut of meat, you can place it into the fridge for up to 2-3 days but then cook it up with the preferred method and for the most part NOT suffer any ill effects, but instead be able to enjoy such good cooking turnouts. By freezing that meat, it dries out the meat and changes it's complex structure that could otherwise contribute to once AGAIN turning out as shoe leather! I hope this helps out to be a new found but prime cooking experience that just works no matter what!! I have yet another tidbit of info coming in my next send-off that just might surprise you and all other folks that come by and visit, perhaps today if not on the 2nd of the new year.
1:16 minutes later, presto and it's time to eat! Okay though, where's the sort of Romesco Noodles side dish that can
go along with it?? You might just be missing something in a meal that could help round out and extend such a meal!
Well now I am a meat eater and within reason if I was not missing some of my teeth but heck now, surely there needs
to be some sort of something to go along with it because folks just don't live on vegetables alone. OBTW, that type of
cauliflower/broccoli hybrid does look good and most likely tastes even much better than just plain ole cauliflower, as
I've never tried one of these although I am sure that I will here sometime soon. I may have seen a head of Cauliflower
like this one in Aldi over the summer months in the past and so once I see them once again, I will surely try one out for
overall giggles but what I must warn yahs, if it doesn't bring forth some a robust but tasteful flavor profile, that doesn't
need a bunch of help with the use of this, that and the other, well, it just might not work out for me! A testament for this
particular veggie would be whether a light steaming or the mere quick blanching in boiling water in the first instance
coupled with some good grass fed sourced butter and if that head stands well on it's own and the flavor profile is right
up there, exceeding ordinary cauliflower, well, I will be all in on buying even more of it! But now since I haven't heard a
report back from John yet about how great this dish tastes, I am somewhat hesitant to just try this willy-nilly! It does
look great over a regular head of Broccoli OR Cauliflower BUT the proof is in the pudding as it would also be helpful
to know just how much the cost for a head of this variety, because I really don't think that a veggie like this one comes
cheap. I honestly think that this could be used in a veggie casserole with great mushrooms and sausage bites or
crumbles, plus some parmesan cheese sprinkled over top.
Craig, Merry Christmas! I suggest having it as a side to STEAK DIANE - which, btw, I'll be posting soon. You'll laugh, as I botched up the flambé aspect of the recipe, but it still turned out really tasty - and John cleaned his plate, not a morsel left. Wishing you a wonderful New Year!
@@diyduo_getyourfix Thank-You Folks and you have a Merry Christmas and a Happy New Year too! I did finally find several Steak Diane recipes and often times the simpler preparation method while being able to use just one pan only is the way to go! But, it seems that none of those variations of Steak Dianne actually aligns with how my ex had prepared ours. She really knew how to make it very well! I am however interested in how you folks prepare yours to see whether it remotely has been done in the same manner! As they say often that it does not take rocket science to figure things out BUT it's only a matter of the technique in which it is done to achieve the best results: tender, morselful, some great veggies and mushrooms going on, having stir fried them right away, place aside temporarily, quickly pan seer your select cut of meat such as a 1/2 inch cut of rib eye cut or equivalent, pan seer right at 2 mins per side, make up a quick rue from your steak drippings and add some beef broth so as you have a good sauce going on, seasonings included, places the sauteed veggies and mushrooms back into the pan while evenly distributed, place the seared steak on top of all of those veggies etc, with lid on at med-low temp to reheat the ribeye; and so about 3 mins later take the lid off and plate it up! I do believe this is the method in which my Ex did it and damn was it ever good! When I had examined all of the other methods portrayed on YT and alike, it did NOT match the methods or seem to have the 1-2 knockout punch as should be and I was actually discouraged by their whole routines. Now, as for the veggies that my Wife were to use: yellow sweet spanish onions, red bell peppers, and of course some great button top mushrooms that were sauteed in butter. Season wise, I believe that she used some additional onion powder and garlic powder at some point during the veggies being piled back into the pan. While everything that was sauteed and eventually recombined with the sauce auju. When the already seared ribeye was place back in the pan, on top of the sauteed veggies and mushrooms with pan lid on; that 3 minutes as such with the sauces were allowed to gently steam or reheat the ribeye in no time flat. So yeah, I do believe that the preferred method would work for just about anybody! And the taste, along with the mighty meld of flavors and the tenderness of the ribeye is enough to knock the socks of just about anybody, barr none!! Let me know how yours turns out, doing it your way and I must warn yah's it is really damned good! It's just like getting your final reward for being an awesome cook! OBTW: Butter is key when cooking the entire recipe BUT you can also add a smidgin of OO in there as well! As a matter of fact, if you were to towel dry that ribeye a bit, so as to apply garlic butter directly to the meat itself before the pan seer, the flavor should actually intensify by huge leaps and bounds. AND if you are really good making this up on an outside grill, such as how well my son does, just think of the possibilities! I Know you Margarette to be an excellent cook so have at it and post the results, such as giving me a good smack up beside the head! I think that you will actually impress yourself just with only one shot at it! Just from your European Heritage alone, tells me that you come from a long line or lineage of great cooks!
Years ago, I took great please going to Greek restaurant's but many of them had been sold off such as to make way for new hotels built etc and I sorely miss them! One of which was located on the Vestal Parkway in Vestal, N.Y. A morning routine OR sometimes for lunch back in 2013-2014 I would hit that place up like it was going out of style and their deserts in all categories could be described as to die for as well! I only know of only two restaurants left that are Greek owned, one that is solely breakfast and lunch and the other that is situated oh around 37 miles from me. So yeah, I know how you are and basically how you cook and it is indeed marvelous! It used to be that there was around 9 Greek restaurants within the Tri-Cities Area of upstate N.Y. to include 3 others enroute up towards the Adirondacks Region. In one form or another when my Sweetie was still alive up until 2015, we would make it a point to hit each and every one of them. These were places that we absolutely knew that we'd get fantastic meals! We still however have one Greek restaurant that I believe is still a full operation breakfast, lunch and dinner that is called the Blue Moon! I haven't been at that one for going on ten years though!
.
@@craigtegeler4677 Your version sounds absolutely delicious! The one I followed is pretty much my favorite chef Emeril Lagasse - with a few tweaks here and there. Emeril does add his own touches, and so you'll probably find it more complicated than necessary (especially the part where we failed flambé school - sounds like it has no business in your version at all!), but all in all it was great. Look for it to go live Jan 10th. I'll certainly take another simpler try at it... I'll look for a more "traditional" recipe... sometimes that means consulting "old" cookbooks like Mama Leone's... Anyway, I hope you enjoy our kitchen antics - it was fun trying to cook something I never even heard of before we connected. Happy New Year!
@@diyduo_getyourfix One thing that I did fail to mention when searing the ribeye is that it doesn't have to be the kind of heat that you would see as in with commercial kitchens and prominent restaurants. Essentially the heat level that perhaps everybody to strive for is perhaps a pan temperature of maybe 340-350 Fahrenheit instead for three reasons: 1.) A scorching event that is really not necessary to begin with. 2.) By scorching the meat you can induce carcinogenic effects that can be most harmful. 3.) Utilizing the ultra high heat is not really necessary and can also do damage to your cookware! So, a happy medium/balance would be as I might have suggested earlier AND not exceeding the rating of your cookware to start with! You might even be surprised that during the searing phase it may not even require a whole 2 minutes per side based on that 1/2" cut of ribeye be it that ribeye is sort of delicate and you can overcook this cut of meat and have it turn out to look and turn out like shoe leather! The type of searing that should take place is the a browning effect that does NOT leave the meat getting scorched, a browning that is by far the best! Oh BTW, the target doneness is actually medium rare and that is by far the most juicy, tender in color, texture and absolute best ever! Make no mistake about this! Once you cook down the surface of the meat by about 1/8th of an inch on both sides, bacteria, and microbes just tend to cease! Furthermore, the meat should be able to set out at room temperature for at least 2 hours to warm up ahead of the searing and in that time period of the first hour, pat it dry and smother it with garlic butter, herbs & seasonings and recover the meat with saran wrap. The gradual warming of the meat towards room temperature means the world of success rate as to how things will turn out that will afford you the very best outcome, no bs, but instead the best turnout if ever imagined!! The gradual warm up will also insure that the meat will sear faster and that any bacterial or microbes present, may it be through handling or otherwise will be eradicated period! The searing action will also help seal the meat such as to help lock in the juices and flavor like no other too! Under ordinary practices may it be done on an outside grill or on the stovetop, just as it is plated up, you MUST allow for the meat to be able to come to rest without cutting into it. In other words, regardless if it is a roast OR a steak, especially with your expensive cuts of steak, even stuff like a bird that come out of the oven; you must allow for the meat to rest for a period of time in order to allow the juices and moisture to be retained and juicy like no other! By most standards, we are talking around anywhere of 5-15 minutes dependent on what it is that you are cooking, baking and yes even stuff like smoked turkey! This can mean all the difference in the world as to your outcome and is celebrated as some of the best chef's in the world. So people are aware of such cooking secrets whereas some just are not but I'm here to tell you not all secrets are shared and for what reason, I just don't know! My father In-law absolute knew how to take the cheapest cuts of meat and roasts and make them turn out to be like biting into a million bucks and this man was not a chef mind you! Some of his know did however did rub off onto my Ex Wife and not with the rest of her 6 siblings. The same sort of cooking that my own mother bestowed had even excelled beyond what my own father could do and he actually attended culinary school in NYC and both of them having ran a restaurant for 22 years. Some good know how is some of the best key areas to tackle and make for great outcomes and if I lying, I dying so as they say! Trade secrets or crafting secrets are not always shared in it's entirety and sometimes us ordinary folks may not be privy to the great stuff that happens in some of the test kitchens and world renowned restaurants. Another mistake that people seem to make time and again is to buy an expensive cut of meat only to turn around and throw it into the freezer. That's a no-no! When buying an expensive cut of meat, you can place it into the fridge for up to 2-3 days but then cook it up with the preferred method and for the most part NOT suffer any ill effects, but instead be able to enjoy such good cooking turnouts. By freezing that meat, it dries out the meat and changes it's complex structure that could otherwise contribute to once AGAIN turning out as shoe leather! I hope this helps out to be a new found but prime cooking experience that just works no matter what!! I have yet another tidbit of info coming in my next send-off that just might surprise you and all other folks that come by and visit, perhaps today if not on the 2nd of the new year.