this is a recipe from: A Man, A Can, A Plan, A Second Helping
4 Boneless Strip Steaks
10-oz can of beef gravy
4-oz can of sliced mushrooms, drained
and believe e it or not 1 8-oz can of redbull
In a ziplock bag mix redbull and 1 Tbsp of the steak seasoning. Drop steaks in the bag, refrigerate for 2 hours or up to 8. Fire up your grilll to medium high, or preheat the broiler. Debag the steaks and scatter 1 1/2 Tbsp of the remaining seasoning over them. Discard the marinade. Grill or Broil the steak 4 in. from the heat for 4-6 minutes per side for medium rare. In a microwave safe bowl, mix the gravy, mushrooms, and the remaining 1/2Tbsp seasoning. Nuke on high for 2 minutes, or until hot. Stopping to stir once or twice. serve with steaks
So if you try this recipe let me know how it turns out please.
I have never quite cracked the code on how to make pork & sauerkraut such that the pork is tender throughout...
As it stands, I buy pork with bone in, pan-sear it briefly on high heat on all sides with sea salt and black pepper, drop it into the very bottom of a slow cooker, smother it with minced garlic, dump several tablespoons of apple cider vinegar onto it, then top with sliced apple, red potatoes, and organic live fermenting sauerkraut (and "juice"), with just a light sprinkle of caraway seeds. 12 hours later, it's DELICIOUS... except that the parts of the pork furthest from the bone are dry and tough. Cooking for less time worsens the issue, as does skipping any of the above-mentioned steps...
What's the secret to making it uniformly tender? Is 12 hours simply not long enough??
I can cook almost any fresh water fish but I have been wanting to know how to cook sting ray and tilapia . Tho I don't take time to eat because I have to many goals in mind and I am usually out playing airsoft or busy with other hobbies. Good thing there are mil- MREs on the go.
I've been cooking all sorts of mushrooms that I've found in the woods or grown! I just had a Chinese soup with tremella or snow fungus in it and tomorrow I'm going to sautee some indigo milk caps to see how they taste!
Golden Chanterelles sauteed in olive oil and butter with garlic and leek
King Oyster Mushrooms/Eringi marinated in a balsamic vinaigrette and grilled on my grill
Oyster mushrooms sauteed in oil with apple cider vinegar
Maitake mushrooms roasted in olive oil, salt, pepper, and thyme
I did not cook today but yesterday it was a rack of ribs with a homemade basting sauce that consisted of Worcestershire sauce, sweet n spice with additional honey for the glass with an additional herbal blend. Glazing it ever 5 minutes on broil after pre-cooking for 4 hours. With a side of mixed beans and carrots scalded crisp with butter.
The meat just fell off the bone with a nice glaze that was almost like a candied coating.
I made a new recipe from some tremella fungus I had laying around. Put it in a pot with dates, water, cinnamon, sugar, and honey, and let it boil down to a syrupy consistency. Put the tremella and dates in a bowl and drizzle the syrupy sweet soup on top of it. So yummy.
I made a vegetarian stir fry that turned out pretty well last night...
2c sliced mushroom
1 sliced md red bell pepper
2 shallots sliced
3 md carrots chopped
1/2 head green cabbage
1 lg zucchini chopped
Olive oil to fry with, sriracha hot sauce or chili paste to taste, sweet teriyaki marinade to taste, garlic powder, ginger powder.
I sauteed the mushrooms, shallots, and tofu in olive oil with the garlic and ginger powders until they seemed good, then added some of the teriyaki sauce and sriracha and mixed well... set aside. Fry next ingredients starting with carrots and cabbage until the cabbage is slightly tender (dont overcook) then add the bell peppers and zucchini. Add more hotsauce and fry for about 4 mins. Add everything together and serve with rice.
Theres no real rhyme or reason to my cooking... quite honestly im surprised i remembered the specifics, but it was rlly tasty ^^