@Tex_77 lol. There wasn’t too much too it really. The sun dried tomato basil idea came to me while I was baking bread last weekend. I had plenty of ingredients leftover and threw it together last night. The test patty was unanimously enjoyed so I stuffed it first thing this morning. I’ll be making plenty more as this is sure to be a popular one!
@Tex_77 I made some Teriyaki Turkey Jerky this morning that turned out great. I also have about 150 lbs ground turkey thigh and breast meat available so I made a Sun Dried Tomato and Basil Turkey brat with roasted garlic and Ale from a local brewery. This weekend I will make more of those with a local Chardonnay as well as a French inspired Toulouse with Turkey and pork.
@Tex_77 That makes sense. The ice bath sounds like a good way to delay stuff…I’m all about the timing when it comes to meal prep. Good idea!
@Tex_77 Sounds great! Out of curiosity is there a reason you didn’t go with a longer cook time on rather than the ice bath hold? So many sous vide recipes seem to go on for days. As is the case for some short ribs my boss threw in yesterday
@PapaSop Nice! I hope you like your new dehydrator as much as I like mine! It worked great for the dehydrated bacon and prosciutto.
@Tex_77 lol. I keep it super simple when seasoning steak. A good cut of beef doesn’t need much. I’d like to see that CAB!
@Jonathon The crust on that steak was great!
We have an unofficial motto at the shop…Eat less meat. Know where it comes from!
It may seem odd that a butcher shop would recommend that you eat less of their product but portion size was key to my weight loss and my ongoing ‘maintenance’. I try to use the palm of my hand as reference. One handful of protein and two handfuls green veggies with every meal. That comes out to about 6-8 oz meat and 2-3 cups of veggies. This will vary from person to person of course but I think proportionately speaking those with larger hands probably need a higher caloric intake than the little guys.
Last night I went with a green salad with cucumber, avocado, pickled jalapeno, Mexican crema, shredded cheese, pepitas and fermented hot chili sauce. I love spicy everything including my salad!
For my protein I chose a glorious 26 oz. rib steak from Upper Dry Creek Ranch in Weston, Or… This was a grass raised and finished Angus. This is the first time we have carried this particular product in our shop as we have 2 other sources for beef but we do carry their lamb which is quite good.
I kept the seasoning simple with salt, pepper and a touch of granulated garlic and reverse seared perfectly on the Pit Boss. There was far more than I needed for a meal so I took it back to the shop and shared it with the owners. They both exclaimed that it was one of the best cuts of steak they have ever eaten.
I have found that the grass fed is a bit more tender than our barley finished option and has a much more pronounced beefy flavor. The grass fed Corriente is much smaller and less fatty than the Angus by a long shot. The fat on the barley finished however is quite delicious.
@Jonathon I cut up a massive Turkey breast at the shop today for jerky. I’m looking forward to that one!