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loloteheI'm on vacation all this week, and I'm almost planning my meals.
So, butchered a tenderloin, as that's a thing I do. I've gotten good at it. From that, I get 6 filet mignon, 4 tournedos, a butt roast, and a pound of scrapings. Plus, stock fixin's!
The stock is on the stove right now, simmering as it will for the next 24 hours. You brown what's in the pot, throw in garlic and spices, and then cover with water. Simmer for a long ass time. Reduce, put in a big bowl in the fridge. After a bit, peel the fat off, reduce some more, and then can. Done and done.
The little butt-roast will be roasted tomorrow at Mom's, with a fennel-mustard rub.
The scrapings, I am eating now, with this marinade:
1/4 cup (4 tablespoons) of worcestershire
1/4 cup (4 tablespoons) of ponzu
2 tablespoons of sesame oil
1 tablespoons of tandoori powder
1 tablespoon garlic/ginger puree
1 teaspoon of wasabi powder
You just kinda mix that all together, get the pan nice and hot, and sauté it. The liquid will reduce.
I also made some tabbouleh, which we will eat tomorrow (and I will finish through the week). Later this week, I also plan on making some chicken tajine. I've got apricot and tamarind and everything all ready for that! Maybe we'll have it over pearl couscous.
So, butchered a tenderloin, as that's a thing I do. I've gotten good at it. From that, I get 6 filet mignon, 4 tournedos, a butt roast, and a pound of scrapings. Plus, stock fixin's!
The stock is on the stove right now, simmering as it will for the next 24 hours. You brown what's in the pot, throw in garlic and spices, and then cover with water. Simmer for a long ass time. Reduce, put in a big bowl in the fridge. After a bit, peel the fat off, reduce some more, and then can. Done and done.
The little butt-roast will be roasted tomorrow at Mom's, with a fennel-mustard rub.
The scrapings, I am eating now, with this marinade:
1/4 cup (4 tablespoons) of worcestershire
1/4 cup (4 tablespoons) of ponzu
2 tablespoons of sesame oil
1 tablespoons of tandoori powder
1 tablespoon garlic/ginger puree
1 teaspoon of wasabi powder
You just kinda mix that all together, get the pan nice and hot, and sauté it. The liquid will reduce.
I also made some tabbouleh, which we will eat tomorrow (and I will finish through the week). Later this week, I also plan on making some chicken tajine. I've got apricot and tamarind and everything all ready for that! Maybe we'll have it over pearl couscous.
