Tonight we're fixing up some pork sirloin marinated in a homemade mustard and herb wet rub, some rice pilaf and brussel sprouts. We're looking to get our pork temperature around 155 for a good medium doneness and then just to go to town on it. Looking forward to a good Sunday night meal.
Posting live from the kitchen.
Benjamin Gutierrez
Our beverage for tonight will be some Lost Abbey Red Barn ale.
Let's get to cooking.
Dylan Robinson
Our mustard is going to be comprised of 1 cup apple cider vinegar, 2 packets of mustard seed (brown and white), some garlic, radishes to give it a little pop and lemon juice to brighten.
Justin Mitchell
Basically it all just goes in a blender until it thickens. Salt to taste.
Adrian Collins
Consistency and taste are good. Going to chill it for the next 30 minutes until it solidifies a bit more.
Brief intermission until then.
Caleb Scott
Proceed
Anthony Clark
Waiting
Nolan Lewis
hi
Jordan Jackson
Alright, mustard consistency is good. We're going to chop up some basil, thyme and rosemary too and get this sirloin all basted up and put it in some shrink wrap to sit and merry for a bit.
Wyatt Garcia
Back in the fridge it goes for another 30 minutes. When done we're going to sear it off; that mustard is going to help develop and really awesome tasting crust. Then we can work on the pilaf and brussel sprouts at the same time.
Owen Cook
Beer time
Aaron Rivera
Gonna cut up half a yellow onion for the pilaf. When it comes time well sweat it in some butter and oil then coat our rice in the mixture.
Asher Brooks
Lookin good. Pls continue
Cameron Baker
We're just about ready to start sweating the onions
Jason Evans
One cup of long grain rice going in the casserole dish
Aaron Anderson
Going to let these go until translucent. It may seem like a lot of fats in there, but it's necessary. The onions will absorb some of the fat and we also want every grain of rice to be covered in fats too. This really helps bring a great texture to the rice.
Thomas Peterson
We're also heating up some homemade chicken stock for the pilaf.
The ratio you want is 1:3, rice to stock for this.
My last jar of stock, I'll have to make another batch soon.
Jordan Davis
Almost forgot, the seasoning that really sets this dish up is a pinch of saffron. You don't need much, powerful stuff. Right into the broth as it heats up.
Leo Butler
Onions right into the rice and mix it all together.
Let's prep the brussel sprouts now.
Nolan Long
Niiiiiiiiice.
Jacob Diaz
Did you quickly brown the rice in butter and then boil it in chicken broth? never thought to add onions to pilaf.
Anthony Martinez
That shit is going to burn when you "sear" it.
You're really going to steam and simmer your pork.
Landon Bell
LET KAWELL COOK E T
K A W E L L
C O O K
Alexander Williams
The rice is as is. All I've added to it was butter, oil and sweated onions. The stock will get added then put in the oven for about an hour. Comes out well, would recommend.
It's going to get seared in a piping hot pan for only until each side builds a crust, then it's going into the oven with a meat thermometer until the inner temperature reaches 155F.
The sprouts get the following: butter, olive oil, garlic, lemon juice and salt to taste. As they're almost finished I'll sprinkle on some fresh parmasen cheese.
Austin Cook
Alright, everything is prepped. We're going to bring this pan up to temp with butter and grapeseed oil and start searing it off.
Everything will go in the oven at the same time @ 400F. Pork will be done in 25-35 minutes, sprouts in 35-45 minutes and pilaf at 60 minutes.
Ryder Nguyen
The aromatics of the mustard is insane.
Jonathan Martin
Stock in pilaf, now covered and in oven
Nicholas Morgan
noice
Colton Turner
Sprouts trayed and ready to roll
Julian Cruz
Everything in and getting happy
Adam Edwards
Lookin p good so far familia. Gettin some nice vibes here
Hunter Fisher
i wanna put my face in that cats tummy
Parker Myers
I'm actually able to! This is Vega, named after Don Diego De La Vega (Zorro), because he has a mask pattern on his face.
Nathan Richardson
I want to put my face in between your legs
Jeremiah Peterson
OP I LOVE YOUR CAT AND YOUR THREADS ARE ACTUALLY DECENT LET US BE GAY
Ayden Rogers
I also have this guy, his name is Saffron. He was actually named by someone in one of my previous threads. I was taking recommendations for names as I had just picked this guy up off the street and Saffron was the winner.
Jace Gomez
Forgot pic
Owen Roberts
Damn.. Our pork finished much sooner than expected. Which is fine I suppose. Instead of a medium, we'll get a medium-well. Going to let it rest in foil until everything else is done.
Levi Edwards
Fokin God damned QT 3.14
Julian Rodriguez
Been wanting to get a dog, think it'd be one too many for me though. Some day...
Parma reggiano ready for the sprouts, coming up here in another 15 minutes or so.
Lincoln Stewart
This thread is awesome. I'm gonna try make pilaf and I'm DEFINITELY doing sprouts like you, OP.
Thanks!
Caleb Bailey
Just wanted to say that I love your threads dude. They're super comfy and I like your attention to detail.
Jayden Parker
Thanks guys, this is why I made these threads. Tonight was pretty casual but I like to try at least one new recipe a week to expand my arsenal. Glad you're enjoying it.
Sprouts be done. In some foil, and pilaf is 15 out from done.
Tyler Murphy
This wine is surprisingly good by the way. I'm not into fruity wines, but it hits the mark. Would recommend if you have a sweet tooth.
Julian Jenkins
Not much of a white wine person, but cheers. Might give it a go someday. Cya in a few mins with the pilaf OP. Hope the meal is good.
Anthony Ramirez
Perfect.
Just starting to brown around the edges; this is how you know when it's done.
Let's plate!
Samuel Mitchell
Sorry for the delayed plating picture, I was getting my grub on.
I hope you all enjoyed the thread. I'll get another one going soon in a few days.
Until then!
Jeremiah Bell
Looking a little dry
Anthony Hall
God, that looks so fucking delicious. Look at those sprouts...
Thanks again, OP. Looking forward to next time.
Nathaniel Smith
It actually cooked a little odd. The top half was perfect, but the bottom half was slightly under. It could have either been not a long enough sear for an even gradient, or there was a defect in the pork itself. A little of the homemade mustard on top fixed it though, came out tasting great.
Caleb Barnes
would you like some brussels sprouts with that cheese?
Charles Parker
You could bust his balls for trying to sear a marinade, but you have to admit that is a pretty good gratin.