Cooking With Wine Beer and Alcohol

[Worth1]

Okay for those that are halfway interested in what I am doing.
I took the meat and rolled it in flour.
I took some of my homemade lard and browned the meat in the kettle.
Then I added a pile of chopped up onion.
The left over carrots and knackwurst was added along with the juice it was in.
The marinate juice was added.
A good dollop of some fermented hot sauce I made that was more onion than peppers so it wasn't that hot but had a lot of garlic in it.
One whole pint of my homemade sauerkraut.
The fermented radishes juice and all one whole quart.
The remaining wee bit of pineapple tomato habanero salsa, might as well get rid of it.
A half hand full of whole four color peppercorn blend.
Capers.
Kitchen Bouquet to darken it some.
Paprika.
Beets including juice.
Last maybe is I have a kettle of dices potatoes on the stove precooking to put in.
This may sound awful to some of you and I had no idea what on earth it was going to taste like.
But the broth is very thick, it is sower but yet just sweet enough to complement each other.
It is almost like a thick Russian borscht.

Worth

[Worth1]

Here it is with a glass of Shiner cold brew coffee ale Birthday Beer.
How this is going to need a little evaporation, right to the top.
But I have to say it is darn good.
Bought freezer bags to put some of it away.
By the way.
Happy presidents day.
Rhyme not intended it just came out that way.

Worth
IMG_20170218_51386.jpg

[Worth1]

Probably breaking more rules but here is the spatzle dough resting.
Four jumbo eggs a dash of olive oil a dash of water and about what looked like two cups of semolina flour.
I don't measure.
This will rest for some time and be reworked again and again.

Worth
IMG_20170218_52128.jpg

[dmforcier]

What were you doing, cleaning out the pantry? Still, that borscht looks good.




But then, I'm starving.

[encore]

I think there is room for one more teaspoon of something in that pot! Lol

[Worth1]

I have no idea what I was thinking it all started out with a wee bit of meat.

I have had four bowls so far, it is good.

Yes one more teaspoon should top it off.

Worth

[Worth1]

Didn't have any Jeigermiester to wash it down with so I took a shot of NyQuil and off for a nap.
This should be the end of my cold.
I hope so.
Worth

[AlittleSalt]

That pot is FULL. It looks good too.

[dmforcier]

Mmm. Needs sour cream on top.

[Worth1]

Just bought a gallon of Paisano wine.
Never had it before in my life.
We shall see.

Worth

[dmforcier]

Oh, it will work. But your tongue will feel kinda fuzzy in the morning.

[Father'sDaughter]

Originally Posted by Worth1

Just bought a gallon of Paisano wine.
Never had it before in my life.
We shall see.

Worth

Haven't had it in years, but descriptions say it's a bit on the sweet side.

When dad stopped making his own, he started buying Fortissimo from CR Cellars. It's not bad at all if you like wine with big flavor... nothing soft about it.

It has been described by many as the closest to Italian Homemade wine. It's still his every day wine.

[Worth1]

I had to put sugar in it to drink it, way too dry and tart for me.
It would be good to make a dry sausage though.

Worth

[Worth1]

Here is the picture.
Will explain later.
Worth
IMG_20170304_30220.jpg

[Worth1]

Sirloin was on sale for 4.99 a pound.
This one weighed 2.29 pounds.
I took a stick of butter and heated it up in the big skillet to get rid of the water and just beyond that then took off the foam.
Set it aside.
Crushed up about 6 big cloves of garlic and b=put them in the butter.
Heated it up in the microwave.

The steak was left to sit out to get to room temperature with smoked salt on it, both sides.
The skillet was heating up to almost smoking with regular oil in the bottom.
Yukon gold potatoes in the oven naked.
The steak was cooked on both sides for 2.5 minutes no flipping or screwing around.
Tongs were used to cook the fat and edges by holding the steak on its sides.
Once this was completed I let the steak lay down and I dumped the garlic and butter in the pan and on the steak flipped once and took out.
The butter and garlic was left in the pan and off the heat.
This caramelized the garlic and made it crispy.
The picture makes it look burned but it is not burned.

The steak rested for a little over ten minutes with crushed black pepper on it.
The potatoes were taken out and opened smoked salt and pepper added.
The hot butter and garlic was poured all over everything.
Then I poured paisano wine on top of that.
The steak and potatoes were swimming in garlic butter and paisano wine.

Steak came out rare.

Worth