The Dallas Studies - A Collection

I seem to have built up an overwhelming backlog of photos and recipes.  I hope that the majority of these will make it to full Drunken Galley publication, but in the meantime I present a collection of fan favorites.  For your viewing pleasure:

Seared Steak, with Calabacitas, purple and orange sweet potatoes, topped with cilantro and Queso Fresco

Roast duck leg, with "Red Wine l'Orange saace", servide with roasted green beans

Corned beef, cured in a spicy brine for 11 days, soon to be Reuben-ized

just slides apart

Sliced and seared

Side note:  I simmered this brisket in a big pot for several hours, rather than smaking it in true Texas fashion.  Nevertheless, the end result was, in BBQ parlance, "tender as Fuck"!

Reuben, with pickled purple cabbage

I can cook veggies too!  BBQ Short Ribs, grilled leeks, Caprese, and hill-country venison sausage

Chicken, leek, and spinach pasta, topped with super-aged cheddar

This time dry-aged in the fridge for a week, and served with (as far as I remember) a caramelized onion and spinach cream sauce

Bonus: close up of the dry ingredients for the corned beef (just cause it looks cool)

More to come soon, so stay posted!

-Johno

Truffled Mushroom Mac 'n' cheese

I know it's been a while, so I'll go ahead and dive right in with the good stuff.  After this, you can throw out the easy mac, because you're only going to be cooking creamy, silky, rich, flavorful mac and cheese from scratch.  This time around I went with a truffled mushroom mac and cheese, but as with any great recipe, the possibilities are endless.  The essential building blocks of this recipe are roughly based on a classic french white sauce (that's right, I've been reading!), so once you've mastered this you can go in nearly any direction you choose!  Make it a savory leek and pancetta dish, or leave out the pasta and turn it into a rich, chipotle queso dip.  So many possibilities!

Mmmm... Cheesy

Encumbered with budget restraints as I was, I opted for simple mix of white mushrooms and criminis.  Morrels would make a good addition, as would shiitake or even some wild mushrooms.  (Pro Tip: always go for the bulk mushrooms at the store, because you can hand select some shrooms of roughly equal size, and only buy as much as you need).  I think i started with 10-12 oz..

First, cook mushrooms over medium to high heat in olive oil.  Add a pinch of salt to help draw out moisture.

Next, take the mushrooms out, leaving the "juice" in the pan.  Add a touch oil (if needed) and 1 good sized finely diced shallot.  Add a clove of smashed garlic (if you don't have a garlic smasher, a micro plane works just as well, if not better).  Give a quick stir and cook out, just until the shallots start to turn translucent and take on some of the color from the leftover juices,

I know, it doesn't look like much yet, but bear with me!

Roux time!  By this point much of that mushroom juice will have evaporated.  Melt in 2-3 tablespoons of cubed, cold butter, then add a few tbsp of flour.  Stir vigorously, and cook for several minutes to incorporate the roux and help cook out that raw flour taste.  

A properly prepared roux.  This base would be a great start to any number of stews or sauces.

Now, white wine in, about 1/2 a cup.  Briefly reduce, thickening the sauce and allowing the alcohol to cook off.  At this point I added in about half a cup of mushroom stock I had leftover,  and after a vigorous stir, mushrooms back in.  A bunch of thyme, generous seasoning of black pepper, and just a pinch of salt (not too much, as the cheese will bring more salt later), and this stew was well on its way.  Meanwhile, I had put the pasta on the boil to cook until just under al dente (5-6 min).

Does anybody out there actually know how to use a camera?  Must be willing to work for food...

After several minutes over low heat, the stock had started to reduce and thicken up a bit, kind of taking on a cream-of-mushroomy appearance.  You know it's there if you can scrape a line in the bottom of the pot (pictured above). Now is the time to add in a generous portion of cream (or milk).  Allow to cook down for a couple minutes, adding a dash more cream if needed.

Now we're getting somewhere

Add in the pasta, cook for an additiaonl 2 minutes.  Adding the past at this stage cooks it the rest of the way, and allows some of the starch in the pasta to cook into the sauce, for uniform adhesion.  And now the moment you've been waiting for, Cheese In!  I like cheddar for flavor and a nice melting cheese like Gruyere or Fontina for texture.  Equal parts of each (hand shredded)  and add it in stages to make sure you get a thick, melty texture without overdoing it.

Or add it all at once, like I apparently did...

Finally, add a touch more butter (keeps it healthy) and salt and pepper to taste (if necessary).  Finish with a dash of truffle oil (use very little; add a few drops, stir, taste, then correct as needed).  If you overdo it with the truffle oil, i find a dash of extra virgin olive oil can help balance out the flavor.

 Plate up, and serve with finely chopped herbs and shredded parmesian.  I tried chives, but found the result a bit too oniony considering the sahllots.  Parsely is always a fine choice, but some tarragon might really make it pop, with the anise-y flavor balancing out the earthiness of the truffle oil.

If you're a boss, shave some real white truffles on top instead

Serve as an appetizer with a mellow white, or as the main course with a side of Brussels sprouts.  Bring the leftovers to lunch and tell your co-workers it's Whole Foods Easy Mac.  But please, don't actually buy that.  Or any boxed macaroni product, for that matter.  You know better than that now!

-Johno

Chicken Fried Steak - Big D Style

Well, first and foremost, I must extend a most heartfelt welcome to the Dallas chapter of the Drunken Galley.

New York was a blast, but it became evident that our drunken cooking shenanigans could not be contained by geographic or civil boundaries.  So what better way to reflect our expansion south-westward than a Texas take on a southern classic:  mouthwatering Chicken Fried Steak with greenbeans and mashed potatoes like you ain't seen.

I tried to make it look fancy... the lumpy gravy didn't help

You probably know chicken fried steak as a limp, skinny, chewy piece of steak smothered in gravy and drowing in powdered mashed potatoes and boiled canned green beans.  I'm here to tell you it doesn't have to be like this! First and foremost, you will need some badass steaks:

I went with boneless ribeye, because it was on sale.  New York strip would work well too.

As with any steak you cook, you should pull it out of the fridge at least 45 min before cooking to let the meat come up to room temperature.  That way the steak will cook more evenly, and you won't be left with a cold, uncooked center.  Start heating up a pan with oil about 5-7 min before you throw the steak in.

Throw a couple small slices of onion in the pan.  When they start sizzling like so, the pan is hot enough.

Meanwhile, hit the steak with some seasoning.  I use a good bit of salt and coarse-ground pepper with habanereo, paprika and probably some other stuff:

Steal one of these from your local pizzeria and fill it with seasoning. Meat or veggies, you will get an even coating.  Screw some plastic wrap under the lid to preserve between uses.

Season liberally all sides of the steak.  When you have a 2-inch thick steak, you wnat to make sure you get those edges seasoned as well;  It will make a big difference in flavor.   Once you have a good even coating, and your oil is hot, throw that sucker in.  With thick steaks like this, you should cook it on its edge first, fat side down, so that you render out all that fat and start cooking the part of the steak that otherwise wouldn't see direct heat.

After about a minute on the edge, flip and repeat.  then lay the steak down flat and sear for 6-8 minutes.  Flip the steak and rotate in the pan so all parts of the steak touch the hotspots.  Use a spoon to baste the steak with the fat and oil from the pan.  That keeps it moist and keeps the top warm while the bottom cooks.  After another 5-7 minutes pull it out of the pan and set on a plate to rest, at least 15 minutes.  The steak will continue to cook internally for a few moments after pulling it from the heat, and letting it rest gives the juices time to juicify.  If you prefer your steak medium to well done, you can leave right now.  (put the steak in a hot oven if you must).

While the steak is cooking it's a good time to finish up the green beans and mashed potatoes, or whatever sides you choose.  For the greens, just throw them in the pan you used for the steaks.  You don't necessarily need to season them, just hit them with a squeeze of lemon juice to freshen things up and cut the rich flavor from the steaks. Throw the lemon in to cook as well;  caramelizing the lemon adds a bit of mellow citrus flavor, and it looks extra-posh:

The recipe for the tatoes will follow shortly.  As far as the gravy goes, white gravy is pretty simple.  just google it.  I screwed it up because I tried to wing it, but you're smarter than that. Once the steak has rested get your frying station ready.  Flour, egg wash, and bread crumbs, in that order.  Repeat for extra flaky crust.

Your oil should be hot by now.  Did I forget to mention that?

Since the steak is already cooked you only need to fry it for a couple minutes each side.  Just enough to get a nice golden brown color.  Once you have that, pull the steak out and get ready to carve.  You can let it rest on rack or paper towels for a couple minutes to drain off the excess oil.

Some people would probably cut off that extra fat on the side.  I don't.

Plate up!

It's almost pretty before that gravy abomination.

Google is your friend.

And enjoy!  I never did find out what wine pairs well with chicken fried steak, but the internet recommend Shiner Bock.  I think I went with Knob Creek bourbon.  And that about does it.  Like I said, look out for a crazy good mashed potatoes recipe in the next few days.  Ball's in your court Graham!

-Johno

Smothered Chicken with Dijon Cream Sauce

We're back!! After a prolonged sabbatical, John O and I have decided to revive The Drunken Galley.  We've been very busy in our time away from the internet.  John O has been roaming the plains of Texas, searching for the perfect bovine for his signature Turf and Turf dish, which consists of a 16oz T-bone and a 24oz porterhouse, all washed down with a bottle of 16 year Lagavulin and a cigar.  I on the other hand, have become the protege/successor of Guy Fieri and have been training in his Michelin Star rated Times Square restaurant.  I've been working on adopting his equally annoying/infuriating personality, and if you ask my sisters, I'm getting close!   Okay, enough of that!

Smothered chicken with a dijon cream sauce over pappardelle egg noodles.  This dish is great and it's quite refined, just like us!

Guy Fieri would be so proud

Part 1: Smothered Chicken

Ingredients:

1 Chicken, preferably 3 to 4 pounds and fresh off the farm
3/4 pound of shrooms.  Not the magic variety
1/2 cup of dry white wine for cooking and the rest of the bottle for you
1/2 cup of chicken broth
4 tablespoons of butter
A bunch of salt, pepper, garlic powder, and ground mustard

I know that you're supposed to drink wine with classy meals, but let be honest, I'm not exactly the epitome of class, so I went with..... Dale's Pale Ale from the local bodega!  Brewed at Oskar Blue's in North Carolina and Colorado,  Dale's Pale Ale was first brewed by Dale Katechis in his bathtub while has was a student at Auburn University.

Ummm... Beeeer

So about the chicken.  I've started to cook most of my chicken this way instead of roasting it.  I think it is tastier and I get to say spatchcock.

First spatchcock/butterfly that bad bird.  If you don't know how to spatchcock, here is a link to a overly enthusiastic dude to help you learn to spatchcock.  http://www.youtube.com/watch?v=Ppa1bxB89vg

Once spatchcocked, liberally season both sides with salt, fresh ground pepper, garlic powder, and ground mustard.

Spatchcocked

Next, get your large cast iron skillet.  If you don't have one, get your head out of your butt and go get one!  These things are pure magic!  Throw the bird in the fridge, get in your car, and go buy one.

Once the cast iron is heated up, over low heat, melt 2 tablespoons of butter.  Place the chicken, skin side down, in the pan and place a plate and a weight on top of the chicken.

That's a good lookin bird

The weight can be a brick, a few cans, anything heavy.  Being the total meat head gym rat that I am, I had some weights laying around, so I used one of them.  Let this cook for 25-30 min, until the skin is nicely browned and you have finished a beer or glass of wine.

The weight of the world...

Once nicely browned, pour off some of the fat, add 2 tablespoons of butter, flip the bird, and add a 1/2 cup of chicken broth and a 1/2 cup of wine. Also add the cut up shrooms. Replace the weight and let cook for about 40-50 min.  While you're out buying a cast iron pan, make sure to get a meat thermometer as well.  The internal temp should be about 165.

While the chicken is cooking, in addition to having another beer/glass of wine, you should be preparing the noodles and sauce.  Also, after the chicken is done, let the remaining sauce cook and reduce by half, you will use some of it for the sauce.

Part 2: The Sauce

Ingredients:

1/4 cup of shallots
1/2 cup of white wine, hopefully you didn't drink it all
1/2-3/4 cup of heavy cream
1/4-1/2 cup of the sauce that results from the smothered chicken,
2 tablespoons of dijon
1 tablespoon of basil, better be fresh
1/2 tablespoon of dill

Boil the white wine and shallots for a few minutes over high heat and let the liquid evaporate.  Reduce the heat to medium and add the cream and the sauce from the chicken, and let simmer for a few minutes.  As far as the amount, you can kind of play with this part.  If you aren't a fan of creamy sauces, add more sauce from the chicken and reduce the amount of cream added.  You can tweak it to your liking.  If we're being completely honest, I went too heavy on the cream this round.

Add the dill, basil, dijon, and let simmer for a few more minutes and let thicken.  Season to taste with ground mustard, salt, and pepper.

Creammyyyy

Step 3:

The pappardelle egg noodles

Egg noodles taste way better with meat than wheat noodles do.  Trust me, I've eaten enough to know these things.  As far as cooking them goes, they're noodles... If you don't know how to make noodles, you need to look in the mirror do some serious soul searching regarding your life decisions...



Now plate that sucker! Add some parsley to garnish, light a candle if you're with someone special, and poor yourself another glass of wine/grab a beer. Side note - if you set the mushrooms aside, don't forgot to add them..

Enjoy!

Pan Seared Tuna with Mango Salsa

Today we dive into a splashy summer fish dish, pan seared tuna with a mango salsa!  Knowing some of you guys, this will be the first time you've seen tuna in a form other than canned.  Not only is it good, but it also sounds impressive to a date.  Unfortunately the only person around to swoon when I made this was John O, so the previous statement can not be confirmed.

I totally caught this myself..

First, start off with some nice steaks of fresh tuna.  Ideally, try to go to a fresh fish market or Fairway and not that sketchy bodega that catches fish off of a pier in the Hudson River.  It's will be raw in the center so this is not something to skimp on and ruin the flavor.  

You want to rub them down with some olive oil, lime juice, garlic, and season liberally with salt and pepper.  Let them sit in the fridge for 3+ hours so they soak in the flavors.

I hope these guys aren't related to Nemo.

Now that you have waited an eternity, you can start the salsa!  Saute minced onion in olive oil for about 10 min or until translucent (You can also add ginger here if you're into that sort of thing).  Then add diced bell peppers, garlic and cook another few minutes.  Subsequently, add a crap load of mangoes and lower the heat.  Everyone loves those things, so two ripe mangoes should do.

You could totally eat this by itself

Add some minced jalapenos, a spoonful of brown sugar, salt and pepper, green onions, and some paprika.  You can get all sorts of crazy with this part and add cayenne, habaneros, special sauce, or what ever floats your boat!  Have fun with it. Let it cook for 5-10 min.  Take it off the heat and add cilantro.  Apparently some people don't like cilantro, which is just crazy, so feel free to add to some mint instead.  You can serve warm, cold, room temp, whatever is your prerogative.

Now for the fun part, searing the tuna!  Heat a saute pan over high heat unit it is very hot!!  Once the pan is hot as hell, drizzle on some olive oil and throw on the tuna steaks for 2-3 minutes per side, or until the outside is browned, but the inside is very rare!  Lay it over a bed of mango salsa and garnish as you wish!  (WARNING:  Keep windows open and about 5 fans going.  Olive oil has a low smoke point and it will fill your entire tiny Manhattan apartment in a plume of smoke in a matter of minutes.  We totally didn't do this.)

John O slapped me when I tried to make him
stop eating so I could take a pic of his food

Woohoo, tuna! Pair it with a nice white wine or a summer ale.  Hopefully you enjoyed it and will tell all your friends about our blog.  Next time we finally do a veggie friendly dish! Margherita pizza!  We also did a normal pizza topped with capicola so don't worry, we haven't converted to the dark side.

Adios!

What's the difference between a piano and a fish?

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You can't tuna fish!

Badum-csh!

Pork Chop Sandwiches!!!

Actually, pulled pork sandwiches, but anyone who remembers the GI Joe PSA spoofs from middle school knows what I'm talking about. 

Anyways, first step to pulled pork is roasting a giant piece of pork.  Can't cook without beer, so go ahead and pry open an ice cold Shiner Bock:

NYC has Shiner now!!  And it's not overpriced, since nothing in Manhattan is!

 Pork shoulder or rump roast works.  I'd recommend the rump roast, but I went for Shoulder since that's what C-Town (Town Town) had.  Rub it down with some good bbq rub.  I used some random leftover rub I found in the cabinet, added some extra paprika, mustard powder, and brown sugar.  Any generic BBQ rub will suffice; if starting from scratch, I recommend brown sugar, paprika, mustard, garlic, cayenne or chipotle if you got it, black pepper, and salt. 

Let that hunk of pig marinade for at least 24 hours.  When the time comes, throw it in the oven at around 150-175 for about 6 hours.  Cover it with aluminum foil for the first 2-3 hours.  At about the halfway point start basting it with some butter/sauce.  I browned some garlic and butter real quick in a saucepan, then added a dash of cider vinegar. 

Cook it down so there is barely any liquid left.

Next I threw in a hefty dash of bourbon, cooked it down briefly, then added another half stick of butter.  Once the butter is melted, use a brush to apply evenly over the surface of the pork. 

Added even more butter, just for good measure.

During the second half of baking, baste it every 20 minutes or so to keep the meet moist and juicy.  After the meat comes out of the oven, let it sit for a few minutes until it is cool enough to handle.  Meanwhile, I browned some onions to top the sandwiches with.  Added a few splashes of Worcestershire sauce while they were cooking, then deglazed the pan with a dash of bourbon at the end.

Have I mentioned how I like cooking with bourbon?

By the time those are cooked up it should be time to shred some pork.  I found it easiest to cut off hunks of meat then shred them with two forks.  It took longer than I expected, but then it was a solid 5 lb pork shoulder.

Or shred a killer solo, if you're Angus Young.

While shredding, you should have some buns toasting.  Also, now is the time to heat up the leftover BBQ sauce from when you cooked ribs.  If you haven't cooked ribs recently, refer here for the recipe.

No, you can't fast forward to the sauce recipe.  You must cook an entire rack of ribs and use the leftover sauce.

Mix that sauce in with the pork:

Now take a bun, thrown on a generous heap of pork, and top with a few onions and a slice of pickle:

This picture doesn't do the proportions justice: there should be way more pork.

The caramelized onions compliment the pork nicely, and the pickles add a nice, crisp contrast.

Bonus Round: title inspiration here. http://www.youtube.com/watch?v=L1BDM1oBRJ8 NSFW.  Wow I had a terrible sense of humor in 7th grade.

I've kinda monopolized the last few posts, so look forward to a Graham Gardner double header in the coming days (possibly featuring graham crackers).