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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Surf and Turf
#14073366 - 03/05/11 10:51 PM (12 years, 10 months ago) |
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Tri tip sirloin marinated with serrano chili, cilantro, green onion, shallot, garlic, lime juice, black pepper about 4 hours
 
marinade for shrimp, habanero chili, tomato paste, garlic, olive oil, cilantro
  
shrimp shelled and de veined

steak and shrimp in their respective marinades (shrimp about 1 hour)

rice with green bell chili and garlic, dried red pepper flake black beans from a can

excess marinade removed, salted, ready to grill

off the grill
 
with some grilled corn

shrimp not overcooked 

plated

The shrimp were insanely hot, but in a good way.
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koraks
Registered: 06/02/03
Posts: 26,672
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Quote:
The shrimp were insanely hot, but in a good way
No wonder with those habaneros Looks really tasty!
Quote:
excess marinade removed, salted, ready to grill
Before people start whining about the possibility that salting meat before cooking will draw moisture out of it: this does not happen. I recently read a nifty little book on molecular cooking where they specifically explored this issue, and found no difference in moisture content between pre-cooking salting, salting during cooking, and salting afterwards. The method of cooking is the factor that determines the moisture content of the end product.
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LiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 6 months, 27 days
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Re: Surf and Turf *DELETED* [Re: caphillkid]
#14075221 - 03/06/11 11:36 AM (12 years, 10 months ago) |
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Post deleted by trendalReason for deletion: flame - "If something doesn't sound good to you - too bad, ignore it."
-------------------- "Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers. Drinkin' beers beers beers, rollin' fatties, smokin' blunts. Who smokes tha blunts? We smoke the blunts" - Jay and Silent Bob strike Back
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greys
OTD Sergeant at Arms



Registered: 07/16/06
Posts: 44,923
Loc: nunya
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I would say rice in a bit overdone and corn isnt exactly in season.
I don't care much for top sirloin/sirloin cuts grilled myself. I agree LS, I would have chosen a much thicker cut, but when I eat beef I like to pig out a bit so...i would probably have done that anyway.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: Surf and Turf [Re: koraks]
#14077225 - 03/06/11 06:57 PM (12 years, 10 months ago) |
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interesting koraks
We were taught to salt fresh tomato slices to help draw out some excess moisture, but I guess that may be bs huh.
I tend not to add salt to things until right near the end or right before cooking. I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them. Not sure if it's true, but I just salt stuff after it comes off the heat.
My mouth burned for a solid half hour after eating these shrimp. It kinda makes you high. I thought I used too much tomato paste in the marinade, but after cooking, you couldn't taste anything but the peppers and garlic.
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broken
455 member(s)



Registered: 09/07/10
Posts: 14,063
Loc: fuckyeah!
Last seen: 9 years, 7 months
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i would offer constructive criticism, but i'm on ignore.
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koraks
Registered: 06/02/03
Posts: 26,672
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Quote:
caphillkid said: interesting koraks
We were taught to salt fresh tomato slices to help draw out some excess moisture, but I guess that may be bs huh.
No, but letting something marinate in salt is different from putting salt on something and then immediately grilling it. Moreover, it might have occurred even to you that tomatoes have a slightly different structure than, say, sirloin. The relatively open structure of a tomato will result in much more moisture being drawn from the tissue in less time than with a more dense tissue such as any form of meat.
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I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them.
I'd like to see a source for that, because I'm curious as to how that would work. I don't see how heating dissolved NaCl would alter the structure; way I see it, it'd still be Na+ and Cl- swimming around in a solution, or deposited as solid NaCl if your dish is _really_ dry. The only thing I could imagine is that either the Na+ or the Cl- forms a salt with another ion present in the food. Seems a bit far-fetched to me though, but I'm willing to learn.
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ChuangTzu
starvingphysicist



Registered: 09/04/02
Posts: 3,060
Last seen: 10 years, 3 months
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Quote:
caphillkid said: I've even stopped salting things before I saute something, for example mushrooms, because the doctors are now saying that this produces an unhealthy change in the structure of the salt, similar to what happens to oils when you hydrogenate them.
That doesn't even make sense. You'd have to be cooking in a pan hotter than the core of our sun to effect any change in the structure of sodium and chloride ions.
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Stein
Stranger


Registered: 07/02/03
Posts: 35,129
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Where did this recipe come from? I only ask because the heat of that shrimp, that you ruined, would destroy any taste bud available to enjoy that salisbury steak.
What a waste.....of time and food.
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: Surf and Turf [Re: Stein]
#14082514 - 03/07/11 05:40 PM (12 years, 10 months ago) |
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Yes, Stein, I realize it's not a culinary masterpiece like a hot dog boiled for 20 minutes.
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neuro
Phytophiliac


Registered: 08/10/99
Posts: 6,633
Loc: Rigel 7
Last seen: 2 months, 17 days
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I haven't seen a piece of meat that grey since watching Clint Eastwood in a love scene.
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LargeSimpleDiagram
member


Registered: 04/22/00
Posts: 117
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Re: Surf and Turf [Re: neuro] 1
#14086919 - 03/08/11 02:15 PM (12 years, 10 months ago) |
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Yo neuro, ima let you finish. But Kirk Douglas had one of the best pieces of grey meat of all time.
-------------------- Yeah, she's gonna kill me.
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snoot
look alive ∞




Registered: 01/30/05 
Posts: 9,640
Loc: 45º parallel
Last seen: 1 day, 10 hours
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Re: Surf and Turf [Re: neuro]
#14086923 - 03/08/11 02:16 PM (12 years, 10 months ago) |
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Quote:
neuro said: I haven't seen a piece of meat that grey since watching Clint Eastwood in a love scene.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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caphillkid
Coquus Boleti

Registered: 10/09/08
Posts: 4,666
Loc: Jet City
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Re: Surf and Turf [Re: snoot]
#14086968 - 03/08/11 02:26 PM (12 years, 10 months ago) |
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the beef was cooked already in the lime juice, I think anyone familiar with basic cooking would have figured that out
thank you for your nice comments
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Niffla


Registered: 06/09/08
Posts: 46,494
Loc: Texas
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Looks like quite a meal, OP! Well done.
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HAIL OUR NEW OTD KING
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