Love this dish. Pistachio crusted fluke and sauteed red dandelion greens. Its how the sweet and bitter play off each other.
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I’m not a big fan of beans but that looks great!
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Marinated a pork shoulder with koji, orange and urfa pepper for a few days.
Roasted in low oven with a bit of chicken stock.
Mixed up some cabbage, turnips and ginger.
A little salt/sugar and let sit for about half an hour. Then I added it to the juices from the shoulder and cooked at high heat until delicious. Added the pork back and warmed everything together.
Really good for a cold snowy night. The ginger worked great in this.
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looks great and nice flavors! I love urfa pepper
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Thanks, I’m with you on the urfa!
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Bottom round roast, smoked at 180. Topped with an onion gravy later, but this is the cleanest view of the plate.
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It’s Monday so the red beans are on the back burner of the stove and the first load of laundry is in. Probably do some cabbage and grilled pork tenderloin. Some Conecuh going in later. Right now they are Vegan.
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Okra in stewed tomatoes, toasted almonds ,jalapeno and brown rice. Not everyone likes Okra, but this worked out really well. Added some paprika, garlic and cumin
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Fools that don’t like okra. The pod of the gods.
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The finished product.
Red beans and Conecuh, braised roasted cabbage and grilled pork tenderloin. We talk about “comfort food” this is one of mine. Red beans and rice. Give me that over Mac and cheese every day. Just for clarity no longer vegan. And laundry is done.
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Okra is okay, but frying is the way I’ve mostly had it. Doesn’t White Castle offer sides of fried okra in the South?
-Al
Here in the South, folks who generally don’t like okra do enjoy the cornmeal and buttermilk fried okra I make. Fresh okra used to be unavailable outside of the season but in recent years it’s in the grocery store here year round, so presumably less of a niche vegetable now. Some time back I was also fascinated to see it used as a small but important part of my wife’s southeast Asian cuisine.
Thanks to the southeast Asian and Indian communities you can find it out of season here. I got some beautiful stuff a couple of weeks ago.
But I usually highly anticipate it hitting the farmers markets in mid summer. Mom canned it and it made the best fried okra.
Battered and fried is a ubiquitous side dish year round because it freezes well. Makes great salad croutons.
First good bunch of the year I do what we call dry fried. Cast iron bacon fat and sliced okra. It has a litttle mucilage at first then it goes away. Biggest problem is snacking while cooking. Quality control.
Then there is okra and tomatoes. The acid cures the mucus problem. Add fresh corn to that. If you get shrimp add that. Serve over rice and it’s a meal.
Pickled. Who wouldn’t love that. Wrap pickled okra in bacon and smoke it.
A highly underrated vegetable.
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We don’t really have white castles in the Deep South. But every meat and three will have it as a choice.
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Honest now, it’s bottom round. How was the flavor and texture?
I cut some Flannery Filet tails into chunks, made a marinade of fresh juice of 2 Oranges, 1 Lime, a couple Chipotle peppers w/adobo, ground cumin, chili powder, paprika, brown sugar, and a few splashes of Soy and Fish sauces to up the umami. I let it soak a couple days, rinsed and patted dry. Seared in a cast iron pan with some bacon grease. Piled on corn tortillas and topped with pico de gallo, shredded red cabbage, avocado and Cojita cheese. Yum!
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I answered the question on the steak thread 
This was from the whole cow I got from Sean at PMC (you met at the dinner), so it was purebred wagyu. Marbling was nuts, so you’re already ahead by a mile. I butchered it myself, so this was a single muscle; there was no silver skin or anything running through it, which is half the battle with bottom/top round. Finally, I slow cooked at 180 over ~4 hrs, which also helped. I still had a few chewy bites, but it’s a much different experience this way.
In the top pic below, you can see some of the seams running through the subprimal. All of that got carved out, along with a lot of fat. Yes, Valor made out like a queen, as she always does when I’m breaking these down. Other interesting note with purebred+ wagyu - your hamburger meat yield goes through the floor because the marbling makes a lot of these cuts usable tha would normally go into grind. I bought a similarly sized Prime rated cow the first time and had 90ish pounds/blocks of burger meat. This had me down to 35.
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As another data point - here’s a pic of the top round that I broke down. Marbling makes all the difference here again, with legit London broil steaks that aren’t leathery. I cubed a bunch for kebabs, but they were definitely on the chewy side because they were quick-seared. Of course, the other bowl was for Valor
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