#demiglaze

[kaelio]

Oh heelllll yes they had ramps at the grocery. Demiglaze, ramps, morels, the "good butter", fleur de sel, and then some ramp sausage they had in-house. Let's get cooking!!

[jsw029]

We went to a speakeasy-type bar tonight. It’s in the back of a taco stand through a secret door. Very cool vibe with great tacos and great cocktails. Reminded me a lot of my favorite place in NYC, @esquinanyc

Queenies Choice [Steak, Sautéed Mushroom and Onion, Truffle Oil, Biscuit, Demiglaze Sauce] and Thai Ko [Scallion Pancake, Crispy Steak, Sweet Chili, Cabbage, Cilantro] Signature Tacos, Carnitas and Al Pastor Traditional Street Tacos, and Birria, Not Birria [Cup O’ Noodles with Chicken Consommé with Chicken “Birria Queso” Taco]

Sweet Melons Dude [Mezcal, Honeydew Juice, Meyer Lemon Juice], Milk Money [Reposado Tequila Almond Milk Horchata, Honey, Coconut Cream], and Matador [Silver Tequila, Pineapple Juice, Lime Juice, Angoostura Bitters] Cocktails

When: Dinner Where: @masporfavorlv Who: Lynn, Courtney and Jon Ortega

Amount Spent: $131.37 Amount Spent YTD: $3,239.81

#myterriblediet

https://www.instagram.com/p/C64Tcnfy8fc/

[foodies-channel]

🍥 [homemade] grilled steak with demiglaze reduction

🍔YouTube || 🍟Reddit

[flavorsandknowledge]

WHAT IS A DEMIGLAZE IN COOKING

Practical culinary education by Chef Walters Cooking School in Rhode Island

[montanamaxbbq]

Want to get more vegetables into your new year diet? Add a demi glaze! It will add a rich flavor even the heartiest of meat eaters will love. . . . #newyeardiet #vegtables #demiglaze #easyrecipes #addflavor #instachef #eatcolorful #tasteslikebeef #bbq #chefsofinstagram #goodfood #keto #recipeideas (at Montana Max BBQ HQ) https://www.instagram.com/p/CJpsYtRBquR/?igshid=c8t6z2lrx6tp

[shutupndanc3]

[fyogood-blog]

STEAK DINNER RECIPE THAT WAS SUPPOSED TO BE A VALENTINE’S DAY POST BUT NATALIE IS LAZY

For Valentine’s Day, instead of going to Target to buy some hallmark garbage in hopes that your significant other might do that weird sex thing without you having to figure out how to ask for it, just make a nice steak dinner. You might also be tempted to make reservations at an expensive restaurant and get served a fancy meal, which is great if you want your SO to really want to play tonsil hockey with the chef who cooked the meal instead of the idiot who paid $180 for it. Here’s an easy way to make an A+/blue ribbon/purple heart steak dinner for two.

LEFT - NY STRIP; RIGHT - FILET MIGNON

“HEY NICE MEAT!” That’s what she said. When I took these steaks out of the fridge. With my pants off. Good lookin steaks, indeed - I’m sure if you bought garbage steaks the meal would still be good, but actually, probably not. DON’T BUY GARBAGE STEAKS. You might think you don’t know what I mean, but you know what I mean. Too red, too bloody, (unfortunately) too affordable. These two babes ran about $35 at Whole Foods, which might sound like a lot, but in reality is a steal because the final product of this recipe could easily run $500/plate if I opened a restaurant, which I won’t because I believe too much in the integrity of my craft to profit from it. That’s what he said. When he realized he had no real talent. HE IS ME. OK ENOUGH.

SALT-SALT-SALT-SALT-SALT ‘N PEPA’S HERE AND WE’RE IN EFFECT

Salt and pepper ONE SIDE of the steak for now - you’ll salt and pepper the other side when you lay that baby on that hot ass... skillet. Now let’s jam on some side-action.

ROASTED POTATOES, DUH!

Plain and simple - chop em up, put them in the pan and hit em with some olive oil, salt, pepper, garlic powder and rosemary for 30 minutes at 400°, and a couple extra minutes under a low broiler on the top rack give them some nice brown edges, but if you get down with the broiler, KEEP AN EYE ON THEM. Broiler is open flame, and can FUCK YOUR SHIT UP LICKETY SPLIT.

GREEN BEANS. 

Haricot Vert for some extra class. Throw them in a pan, olive oil, salt, pepper and red pepper flakes, let em ride on medium heat for a bit until you like the cut of their jib- less time for fresher and crunchier, more time for softer and more savory, and even a bit more for brown edges, which, if you’ve been paying attention, makes them delicious. But take bites along the way - when you like what’s going on, turn off the heat. And full disclosure, we always end up eating all the beans out of the pan before we even finish cooking everything else, so... DO WHATEVER YOU WANT. TIME TO SEAR SOME STEAKS. (Side note: Flatten your filet to about 1″ thickness. It adds more surface area for delicious searing, and makes it easier to get consistent temp control.)

That skillet has been sitting over medium-high heat for 5 minutes or so, and it’s got avocado oil on it, because avocado oil has a very high smoke point, meaning you can get that skillet HOT AF, which means that steak will get seared in a very sexual manner.

DON’T PLAY WITH FIRE. But what the hell, light it up. GET THAT STEAK LIT BLEEBLAHBLAH420BLAZEIT. 5 minutes a side for medium rare. USE METAL TONGS/SPATULA TO FLIP IT unless you want melted rubber all over your food & pan. When you’re done with that steak, put it on a plate and give it a nice foil tent. Here’s some additional NY Strip searing action shots. It’s a good thing.

A good god damn.

POTATOES. Done. GREEN BEANS. Done. STEAKS. Done. But guess what - YOU’RE NOT DONE. We’re going to get some x-rated demi-glaze action going on that’s going to take this steak from HOLY SHIT THIS STEAK IS AMAZING to HOLY FUCKING SHIT THIS STEAK IS FUCKING AMAZING. That skillet is super hot with a lot of beef fats and oils and salt & pepper in it. So put the heat on medium-low and throw in some BACON FAT HOLY SHIT and some sliced up shallot. That should brown in 2-3 minutes.

Then we’re going to add a few gulps of sherry into the mix. And then, HOLD ONTO YOUR DIAPHRAGMS

My plans for a romantic dinner almost ended in the burn ward, but c’est la vie. Here’s the final product again so you don’t have to scroll all the way back up to the top.

(Note the space where green beans should have been.)

IT’S NOT BURNT. It’s seared. It’s called the Maillard Reaction (make sure to note what I actually typed into the search bar, just to give you an idea of the brain I’m working with.)

Here’s the recipe plain and simple.

INGREDIENTS

1 x 10 oz filet mignon (flattened to 1″ thick) or 12 oz NY Strip

2 x shallots, thinly sliced

1/2 lb of haricot vert

1/2 lb of potato medley, chopped

1/3 cup of sherry

1 tbsp of bacon fat

2 tsp garlic powder

1 tsp red pepper flakes

salt, pepper, olive oil/avocado oil as needed

ROASTED POTATOES

Put chopped potatoes in baking sheet, drizzle olive oil. Add salt, pepper, garlic powder and rosemary. Stir and bake at 400° for 30 minutes. Additional 3 minutes under low broiler for some brown edges.

HARICOT VERT

Put olive oil in a skillet over medium heat. Add haricot vert, salt, pepper and red pepper flakes. lower heat to medium-low, saute for 10-12 minutes.

STEAK

Heat cast iron skillet over medium-high heat for 3-5 minutes. Salt and pepper one side of the steak. Add avocado oil and allow to heat up for another minute or so. Lay steak in skillet seasoned side down. Let sear over medium-high heat for 5 minutes per side for medium rare.

DEMIGLAZE

After removing steaks from hot skillet, add bacon fat and sliced shallot and saute over medium-low heat until brown, usually about 2-3 minutes. Add sherry, tilt to expose to open flame and STAND BACK. Turn heat off.

PLATING

Put potatoes, haricot vert and steak on plate. Put sauteed shallots onto steak. Spoon demiglaze over steak, and any extra demiglaze can go over the sides if you so wish.

You’re welcome for the best steak you ever ate. It’s for your own good.

[raven-at-the-writing-desk]

Hello! Your works are amazing and you're amazing, and I hope your doing well! Is it alright to request headcanons of MC/Yuu (gender-neutral) making some yummy boxed lunches for the 1st-years? They all soft bois and need more food 😭, thank you!

Hello!

Thank you for enjoying my words, and I hope you are doing well too. I am happy to provide food (content) to feed the TW fandom~

I will take any excuse to write about food, it’s one of my favorite things to talk about--so thank you very much for this request!

***Warning: mild spoilers for chapter 3 of the main story campaign.***

Curiouser and Curiouser...

Mise en place~

You made sure to do your research into each of your friends’ likes and dislikes before designing a menu!

You manage to haggle down the prices for some ingredients, but for other ingredients, well...let’s just say you had to pay an arm and a leg.

Other ingredients you had to forage to save on costs! Jade and Rook show you around the forest and mountains, pointing out which plants are edible and which are poisonous.

Rook offers to shoot a moose or something for you to serve, but you politely refuse. Jade, of course, suggests adding mushrooms to your dishes.

You ask Jamil, Trey, and Azul for some cooking/baking tips for the more complicated dishes. They are happy to help--excluding, perhaps, Azul, who grumbled under his breath about your suggestion to serve octopus.

Headmaster Crowely allows you to use the mess hall’s kitchen to do your cooking--isn’t he so very, very kind? All that he asks for in return is to sample some of your dishes...

You slam the kitchen door in his face and lock him out. Then you roll up your sleeves and get to work cooking.

Bon appétit!

For Ace, fried chicken and wild rice (with mushrooms), plus some boiled octopus wieners on the side--just to be a little mean to him.

You also included a small garden salad in Ace’s lunch, but he doesn’t bother touching it until after he has chewed up the octopus wieners while cursing out Azul.

Ace savors the messy slice of cherry pie you managed to stuff into a side compartment in the lunch box for him. He demands for the rest of the pie to polish off later.

For Deuce, omurice with a cucumber and carrot salad (you used cookie cutters to turn the vegetables into cute heart and star shapes!).

You also threw in a few additional chopped up egg omelettes, flavored with mirin and soy sauce. After all, you know just how much Deuce loves his egg dishes! For dessert, you cut some apple slices up to resemble small rabbits.

Deuce is so touched by your efforts and how cute everything looks that he almost can’t bring himself to eat it. He does manage to eventually though, with happy tears in his eyes.

For Jack, blocks of juicy venison coated in a rich demiglaze, served with steamed rice and broccoli. The real star of the show is the meat! Everything else is an accompaniment.

After the meal, there is a brioche roll with homemade pear jam. It has a chunky texture since you chopped up the fruit into varying sizes rather than uniform pieces, but it pairs with the crunch of the brioche well.

Jack humbly thanks you for the meal, says that he hopes it was not too much trouble, and wolfs it down--but he takes his time with the dessert.

For Epel, sandwiches featuring thick cuts of barbecued meat. The meat has been sitting in your special marinade for several hours to allow the flavors to be absorbed and developed.

Along with the sandwiches, you included boiled eggs and a berry medley. According to your research, these foods are rich in protein--so hopefully it helps Epel out!

Macarons are Epel’s favorite food, but it was difficult for you to make such a finicky dessert. The shells kept cracking or deflating...! You picked the best looking macarons to serve, but they still look lopsided and weird. Epel doesn’t mind though--he happily gobbles them up, reminding you that he thinks the taste and nutrition of food is more important than its appearance.

For Sebek, onigiri with a salmon filling! He needs a meal that is easy to eat with his hands so that it does not interfere with his duties...plus, you can’t serve his real favorite dish, salmon carapuccio (in case it spoils).

You added cherry tomatoes, baby carrots, and celery sticks as well--those are relatively easy, non-messy finger foods. Dried fruits for dessert--again, they are easy to eat without much fuss and they suit Sebek’s busy lifestyle.

He bows his head to you and thanks you for the meal. Sebek does not consume the food right away--he snacks on it throughout the day--but he is still eternally grateful to you.

[corner-of-moo]

What’s your favourite thing to cook?

Cooking wise, I really enjoyed cooking chicken for sauté. Its basically cutting an entire chicken into 8 (13) pieces very precisely. You seal them in a skillet and add a mirepoux to create a sauce with a demiglaze.

Eating wise, carbonara a la Rome, the original one that uses eggs with cheese as sauce.

[pinkyheaven]

Kai: This time we also have the coolest goods 😜😙 I wanted to see everyone wearing them during the live. Oh, I recommend the demiglaze sauce! Lol It’s so delicious! Please, try it〜♪ The bear has the same fabric and print as my costume, I tried creating my other self 🐻

Kai: Today is the DVD release. I’m really happy that the stores make these pop-up decorations every time we release something... Thank you. I definitely want you to feel the GazettE!

(March 4, 2020)

[universallywriting]

is Mentally Fat the new Smooth Brain or something? "Hahaha, unlike you mentally thin wrinklebrains, my pink mass is FAT and SMOOTH"

i sure as fuck would like it to be.

Connie’s brain: muscular, stringy, unsuitable for consumption

Steven’s brain: fat, savory, melt in your mouth with a nice demiglaze

[ninesbar]

Aight, we got two tacos tonight, Korean Beef, and this bad boy: braised pork, Demi-Glazè, and pickled onion/cabbage, cilantro and fresco! $2 from 7-9! Come and get me! Xo — at The Nines - Deep Ellum. #tacos #koreanbeef #pork #demiglaze #deepellumtx #DeepEllum #noms #cheapeats #cilantro #evilweed (at The Nines - Deep Ellum)

[jtadelantar]

Steak Wellington with caramelized carrots and mushroom Demi-glaze. That's what's for dinner . . . #cookingwithjoe #food #simplemeals #easymeals #mealprep #nj #suburbanliving #gaydadcooks #twodads #f52 #foodnetwork #like4like #follow4follow #homemade #beefwellington #roastedcarrots #demiglaze

[anthonyscarlati]

@1892_leipers_fork_tn Chef @dmo1892_ Building a beef stock to simmer for 48 hours before skimming to then reduce for a super beefy red wine beef demi glaze. #beefstock #demiglaze #stock #grassfedbeef #farmtotable #comfortfood #chef #chefinspired #cheflife #kitchen #kitchenlife #backofhouse #finedining #leipersfork #tennessee #foodportrait #foodie #fujifilm #fujifilmxpro2 #foodporn #foodislife #foodphotography #foodphotographer

[duxfemfac]

If you know me, you know I don't #cook but on the other night, I elevated my cooking game thanks to #HelloFresh! I made #NY strip steak, green beans and delicious truffle oil mashed potatoes. . . . . . #chef #cooking #meal #hellofresh #steak #stripsteak #meat #glaze #demiglaze #shallots #peppercorns #stringbeans #greenbeans #potatoes #potato #mashedpotatoes #truffle #truffles #truffleoil #latenight #latenightsnack #latergram (at Pittsburgh, Pennsylvania)

[cafeevergreen]

Chef's choice for Today: grilled #StripSteak with a #RoastedRedPepper #DemiGlaze, topped with a #SalmonCake and a #Cholula #Hollandaise. #Yum    (at Cafe Evergreen)