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Started By
Message
Have you ever tried to replicate a restaurant item at home?
Posted on 2/16/16 at 9:50 pm
Posted on 2/16/16 at 9:50 pm
Tried to do Ruth's Cris's harvest salad today. Not too shabby.
11
Posted on 2/16/16 at 9:54 pm to PeteRose
Charbroiled oysters from Drago's. Thought I had it down pat, I was wrong.
This post was edited on 2/16/16 at 9:59 pm
Posted on 2/16/16 at 9:56 pm to PeteRose
All the time
Posted on 2/16/16 at 10:04 pm to PeteRose
Yes.
Posted on 2/16/16 at 10:05 pm to PeteRose
Ill preface this by saying I hate Olive Garden. I made their smoked mozzarella fonduta at the house though and it was fricking delicious.
Posted on 2/16/16 at 10:13 pm to LSUballs
Authentic Italian. I order Mama Rosa from here, and their bulk sausage.
LINK
If it's their hot bulk sausage, use very little. If it is regular, you can use more. Really good olive oil to brown the sausage. Sausage into the sauce. To thicken I use a very small amount of mozzarella, provolone, parmesan, and slightly more asiago, fontina and romano.
Better than a restaurant. Taste like tomatoes, not sweet and sugary.
I can also replicate low heat, slow cooked prime steaks. Slow cooking steak in a fry pan, ceramic preferably, is much, much better than searing and finishing. Similar to a steak at a Oscars, or Berns. Not similar to the garbage they serve at Ruth Chris, or the other places that people think are good becuase they have a name and charge a lot.
Slow cooking very high quality USDA Prime beef is a topic worthy of it's own discussion.
I've been to a couple high end steak places down in your area. You guys should just start slow cooking waygu, or prime yourselves. Butcher's cut probably wouldn't work as it needs to be sliced way too thinly.
Anyway. I do like good steak and Italian. Sicilain more than Neapolitan.
LINK
If it's their hot bulk sausage, use very little. If it is regular, you can use more. Really good olive oil to brown the sausage. Sausage into the sauce. To thicken I use a very small amount of mozzarella, provolone, parmesan, and slightly more asiago, fontina and romano.
Better than a restaurant. Taste like tomatoes, not sweet and sugary.
I can also replicate low heat, slow cooked prime steaks. Slow cooking steak in a fry pan, ceramic preferably, is much, much better than searing and finishing. Similar to a steak at a Oscars, or Berns. Not similar to the garbage they serve at Ruth Chris, or the other places that people think are good becuase they have a name and charge a lot.
Slow cooking very high quality USDA Prime beef is a topic worthy of it's own discussion.
I've been to a couple high end steak places down in your area. You guys should just start slow cooking waygu, or prime yourselves. Butcher's cut probably wouldn't work as it needs to be sliced way too thinly.
Anyway. I do like good steak and Italian. Sicilain more than Neapolitan.
Posted on 2/16/16 at 10:16 pm to Iowa Golfer
Tell me more about this slow cooking method.
Posted on 2/16/16 at 10:27 pm to Iowa Golfer
quote:
Not similar to the garbage they serve at Ruth Chris,
This is a ridiculous statement
quote:
Slow cooking very high quality USDA Prime beef i
Like a reverse sear? Yes definitely.
Posted on 2/16/16 at 10:35 pm to PeteRose
Made this recipe for seafood sausage from the defunct restaurant Chanterelle for the wife on Valentines. Been a few years since I've had the restaurant version but it's damn close and damn fine. I threw some tarragon into the beurre blanc but otherwise held to the recipe. The only hard part is not stuffing the casings so much that they explode during the poach - and that my friends is what separates the chefs from the guys scooping fish goo from the water.
BTW - the recipe doubles well.
INGREDIENTS
For the sausage:
One 1 1/4-pound lobster or 6 ounces of precooked lobster meat
6 ounces shrimp (any size), peeled, deveined, coarsely chopped, and chilled
6 ounces dry sea scallops, coarsely chopped and chilled
8 ounces striped sea bass, skinned, any pin bones removed, cut into 1-inch chunks, and chilled
1 1/2 teaspoons kosher salt
1 large egg white
1 1/4 cups plus 2 tablespoons heavy cream
1 teaspoon brandy
2 teaspoons ruby port
1/8 teaspoon cayenne
1/4 cup pine nuts, toasted in a 300 degree F oven until lightly colored, about 10 minutes
2 feet pork casings, washed under cold running water, letting the water run through them to rinse out the salt
Seafood Sausage with Beurre Blanc Sauce (from Chanterelle)
Chefs & Restaurants, Seafood
makes 4 · source Seriouseats.com
DIRECTIONS
1. To make the sausage, bring a large pot of salted water to a boil.
2. Kill the lobster quickly by holding it to face you, then driving a knife between its eyes and pulling it down toward you, like a lever. Separate the claws and tail from the body. Put the claws in the boiling water for 1 minutes, then add the tail and boil for another 2 minutes. Use tongs to remove them from the water, and let cool to room temperature. Remove the meat from the shells (it will be slightly undercooked) and remove the digestive track. Coarsely chop the meat.
3. Put 2 tablespoons each of the chopped shrimp and scallops, and all of the sea bass, in a food processor fitted with a steel blade. Add 1 teaspoon of the salt and the egg white. Process to a mousse texture, then, with the machine still running, very slowly add 1 cup plus 2 tablespoons of the cream through the feed tube in a steady, thin stream. Transfer the mousse to a large bowl and fold in the remaining seafood, as well as the brandy, port, cayenne, and pine nuts. Stir in the remaining 1/2 teaspoon salt. The filling should be fluffy, light pink, and firm.
4. Prepare a pastry bag with a 1/2-inch plain tip and fill it with the mousse. Pipe the mixture into the pork casings by scrunching the casing onto the pastry tip and gently but tightly filling the casing. Use a pin to puncture the casing if any air pocket develops. Use cotton butcher’s twine to tie the sausage at 5-inch lengths, securing the links at both ends.
5. Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add all the sausage to the water and poach until firm and opaque, about 30 minutes. Turn off the heat and hold the sausage in the pot for 5 minutes. Use tongs to remove it from the water, drain well, and chill until ready to broil, preferably overnight. (The sausage can be wrapped in plastic wrap and refrigerated for up to 3 days.)
For the beurre blanc sauce:
1/2 cup finely diced shallots
1 cup dry white wine
4 ounces red wine or sherry or champagne vinegar
1/2 pound (2 sticks) unsalted butter, cut into large cubes and chilled
Kosher salt
6. Meanwhile, to make the beurre blanc, put the shallots, wine, and vinegar in a nonreactive saucepan set over medium-high heat. Bring to a boil and reduce, stirring frequently, until the pan is almost dry, about 15 minutes. Whisk in the remaining 1/4 cup cream and simmer the sauce to reduce and thicken it, about 3 more minutes. Lower the heat to medium and whisk in a few cubes of the cold butter at a time until they are all incorporated into a thick, emulsified butter sauce. Season with salt and pepper to taste. Keep warm in the top of a double boiler for up to 1 hour.
7. Preheat the broiler and arrange the chilled seafood sausages on a broiler pan. Score each sausage diagonally at 1/2-inch intervals and brush generously with the melted butter. Broil the sausages on one side only until browned, about 3 minutes. Move the pan down to a lower rack, turn the links over, and cook until warm all the way through, about another 2 minutes.
8. Arrange 1 sausage on each of 4 plates and spoon some beurre blanc sauce decoratively around the plate. Serve immediately.
BTW - the recipe doubles well.
INGREDIENTS
For the sausage:
One 1 1/4-pound lobster or 6 ounces of precooked lobster meat
6 ounces shrimp (any size), peeled, deveined, coarsely chopped, and chilled
6 ounces dry sea scallops, coarsely chopped and chilled
8 ounces striped sea bass, skinned, any pin bones removed, cut into 1-inch chunks, and chilled
1 1/2 teaspoons kosher salt
1 large egg white
1 1/4 cups plus 2 tablespoons heavy cream
1 teaspoon brandy
2 teaspoons ruby port
1/8 teaspoon cayenne
1/4 cup pine nuts, toasted in a 300 degree F oven until lightly colored, about 10 minutes
2 feet pork casings, washed under cold running water, letting the water run through them to rinse out the salt
Seafood Sausage with Beurre Blanc Sauce (from Chanterelle)
Chefs & Restaurants, Seafood
makes 4 · source Seriouseats.com
DIRECTIONS
1. To make the sausage, bring a large pot of salted water to a boil.
2. Kill the lobster quickly by holding it to face you, then driving a knife between its eyes and pulling it down toward you, like a lever. Separate the claws and tail from the body. Put the claws in the boiling water for 1 minutes, then add the tail and boil for another 2 minutes. Use tongs to remove them from the water, and let cool to room temperature. Remove the meat from the shells (it will be slightly undercooked) and remove the digestive track. Coarsely chop the meat.
3. Put 2 tablespoons each of the chopped shrimp and scallops, and all of the sea bass, in a food processor fitted with a steel blade. Add 1 teaspoon of the salt and the egg white. Process to a mousse texture, then, with the machine still running, very slowly add 1 cup plus 2 tablespoons of the cream through the feed tube in a steady, thin stream. Transfer the mousse to a large bowl and fold in the remaining seafood, as well as the brandy, port, cayenne, and pine nuts. Stir in the remaining 1/2 teaspoon salt. The filling should be fluffy, light pink, and firm.
4. Prepare a pastry bag with a 1/2-inch plain tip and fill it with the mousse. Pipe the mixture into the pork casings by scrunching the casing onto the pastry tip and gently but tightly filling the casing. Use a pin to puncture the casing if any air pocket develops. Use cotton butcher’s twine to tie the sausage at 5-inch lengths, securing the links at both ends.
5. Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add all the sausage to the water and poach until firm and opaque, about 30 minutes. Turn off the heat and hold the sausage in the pot for 5 minutes. Use tongs to remove it from the water, drain well, and chill until ready to broil, preferably overnight. (The sausage can be wrapped in plastic wrap and refrigerated for up to 3 days.)
For the beurre blanc sauce:
1/2 cup finely diced shallots
1 cup dry white wine
4 ounces red wine or sherry or champagne vinegar
1/2 pound (2 sticks) unsalted butter, cut into large cubes and chilled
Kosher salt
6. Meanwhile, to make the beurre blanc, put the shallots, wine, and vinegar in a nonreactive saucepan set over medium-high heat. Bring to a boil and reduce, stirring frequently, until the pan is almost dry, about 15 minutes. Whisk in the remaining 1/4 cup cream and simmer the sauce to reduce and thicken it, about 3 more minutes. Lower the heat to medium and whisk in a few cubes of the cold butter at a time until they are all incorporated into a thick, emulsified butter sauce. Season with salt and pepper to taste. Keep warm in the top of a double boiler for up to 1 hour.
7. Preheat the broiler and arrange the chilled seafood sausages on a broiler pan. Score each sausage diagonally at 1/2-inch intervals and brush generously with the melted butter. Broil the sausages on one side only until browned, about 3 minutes. Move the pan down to a lower rack, turn the links over, and cook until warm all the way through, about another 2 minutes.
8. Arrange 1 sausage on each of 4 plates and spoon some beurre blanc sauce decoratively around the plate. Serve immediately.
This post was edited on 2/16/16 at 10:38 pm
Posted on 2/16/16 at 10:42 pm to BRgetthenet
This is a good read to get started. The lower heat, and slower cook times seems to melt the flaor into the steak. Not a reduction, and not really cooking the marbling into the steak. I don't know quite how to describe it.
You need to practice a bit, and have some faith that you won't wreck it. Because it's counterintuitive to cook really, really good prime beef slowly. But a lot of better steak places are starting to dabble in it, and most I think already oven cook.
I mentioned ceramic fry pan. You really need to be careful so you don't wreck your meat.
LINK
You need to practice a bit, and have some faith that you won't wreck it. Because it's counterintuitive to cook really, really good prime beef slowly. But a lot of better steak places are starting to dabble in it, and most I think already oven cook.
I mentioned ceramic fry pan. You really need to be careful so you don't wreck your meat.
LINK
Posted on 2/16/16 at 10:57 pm to Iowa Golfer
Lotta butta in that method. I like to roast a thick (1.5 to 2 lbs) prime bone in ribeye at 250 for 45 minutes to an hour raised (not touching the actual skillet) then sear the shite out of it with some butter in the end. Here is a picture of a result
Posted on 2/16/16 at 11:00 pm to little billy
How do you raise it off the skillet? That looks pretty good.
Posted on 2/16/16 at 11:03 pm to Iowa Golfer
A metal piece that came with my magnalite set.
Posted on 2/16/16 at 11:39 pm to Paul Allen
Use the recipe you can find online and try adding Worchestshire sauce. Worked for me when I felt it was "off"
Posted on 2/17/16 at 12:53 am to Iowa Golfer
Do you get a sear on your steaks?
OP, I often email restaurants for recipes. Most of the time, they share.
OP, I often email restaurants for recipes. Most of the time, they share.
Posted on 2/17/16 at 5:46 am to Gris Gris
Oh yes. It takes some practice. I used toothpicks for a while depending on shape of steak t do the sides.
Anyway, I spent a bit of time last night trying to figure out about the metal piece that would elevate meat off of the skillets bottmg, so if the gentleman who does this could post a linky, that would be appreciated.
Anyway, I spent a bit of time last night trying to figure out about the metal piece that would elevate meat off of the skillets bottmg, so if the gentleman who does this could post a linky, that would be appreciated.
Posted on 2/17/16 at 6:45 am to PeteRose
Rao's Orecchiete with Broccoli Rabe
If you've tried broccoli rabe, you know how bitter it can be. Rao's cooking method eliminates the bitterness and the rabe comes out with the texture and flavor similar to asparagus.
INGREDIENTS:
•1 bag (17.5 ounce) Orecchiette Pasta
•1/4 cup Extra Virgin Olive Oil
•4 garlic cloves, peeled and chopped
•1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
•1 pound broccoli rabe, cleaned
•1 cup broccoli rabe water (see below)
•freshly grated Pecorino Romano cheese (optional)
DIRECTIONS:
1.Remove any tough outer or damaged leaves from all broccoli rabe. Cut off stems and tear leaves into large pieces (about 3 to 4 inches). Place broccoli rabe in a deep saucepan with cold water covering it by about 2 inches.
2.Bring water just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove from heat and drain cooking water. (Reserve rabe cooking water.)
3.Immediately place broccoli rabe in cold water to stop the cooking process. Once cool, drain well in a colander and pat dry. Cover with a damp cloth and refrigerate until ready to add to dish.
4.Cook Orecchiette Pasta in rapidly boiling salted water until al dente. Drain Orecchiette.
5.While pasta is cooking, heat oil in a large sauté pan over medium heat, stir in garlic.
6.Add the sausages and sauté until meat is cooked.
7.Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste.
8.Raise heat and cook until sauce is hot.
9.Return drained Orecchiette to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce.
10.Toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl.
11.Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
If you've tried broccoli rabe, you know how bitter it can be. Rao's cooking method eliminates the bitterness and the rabe comes out with the texture and flavor similar to asparagus.
INGREDIENTS:
•1 bag (17.5 ounce) Orecchiette Pasta
•1/4 cup Extra Virgin Olive Oil
•4 garlic cloves, peeled and chopped
•1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
•1 pound broccoli rabe, cleaned
•1 cup broccoli rabe water (see below)
•freshly grated Pecorino Romano cheese (optional)
DIRECTIONS:
1.Remove any tough outer or damaged leaves from all broccoli rabe. Cut off stems and tear leaves into large pieces (about 3 to 4 inches). Place broccoli rabe in a deep saucepan with cold water covering it by about 2 inches.
2.Bring water just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove from heat and drain cooking water. (Reserve rabe cooking water.)
3.Immediately place broccoli rabe in cold water to stop the cooking process. Once cool, drain well in a colander and pat dry. Cover with a damp cloth and refrigerate until ready to add to dish.
4.Cook Orecchiette Pasta in rapidly boiling salted water until al dente. Drain Orecchiette.
5.While pasta is cooking, heat oil in a large sauté pan over medium heat, stir in garlic.
6.Add the sausages and sauté until meat is cooked.
7.Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste.
8.Raise heat and cook until sauce is hot.
9.Return drained Orecchiette to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce.
10.Toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl.
11.Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.
This post was edited on 2/17/16 at 1:59 pm
Posted on 2/17/16 at 7:00 am to PeteRose
Posted on 2/17/16 at 7:22 am to PeteRose
Zea's Thai ribs. They come out perfect every time.
Posted on 2/17/16 at 8:18 am to PeteRose
My wife did J.Alexanders Rattlesnake pasta once and it came out spot on.
But it's cheaper to go to the restaurant to have it.
But it's cheaper to go to the restaurant to have it.
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