Steak Mushrooms



I like simplicity when adding veggies to accompany a steak dinner.  These mushrooms are regular white button mushrooms carefully washed.  My mom actually liked these mushrooms more than the steak.  Used an All Clad pan greased with butter/oil  50/50, add minced garlic, let whole mushrooms sit, add grated Parmesan cheese.  Stir until cooked.  Later added course pepper.   No salt was added for this.



Filet Mignon wrapped around with Bacon

In this dish, I did not use any salt/pepper/wine while cooking.  Just natural flavors from the bacon and the filet's own flavor.  One of best flavors I had.

My parents happened to know a free-range cattle ranch family,who used grass and organic feeds.  This doesn't happen all the time for us, but getting the freshest meats is well worth it.
 The way I like my meat is tender.  Easy way is to leave out the meat in the fridge for 2-3 days before cooking.  Our family always had frozen all meats ahead.  If you use a freezer to store meat, try not to use the microwave to defrost.  The texture will not come out as lean.

SALT: This is when salt needs to be added for taste, not during cooking.  Salt will cause the meat to grow more tense and produces a less appetizing texture.  Instead, for salt users, apply it after the meat is nearly done.

HEAT:  I started with high, mainly to sear the sides of the meat.  After that, brought it back to low for 1.5 hours for slower cooking.  Before serving, medium high to cook meat according to diner's preference.

Southern Pan Fried Chicken

Can't believe there was no MSG...and for that I will do it all over over again.

1. After coating chicken, let them rest and have debris fall.  (Prior to coating, chicken was marinated for 12 hours in brine.  Not removing brine after 12 hours will leave very salty chicken. 

2. I usually deep fried, but Tom Keller advised pan frying 1/3.  Some use the Dutch oven.  I just used the All Clad pan for this.  It did get sticky washing off the oils.  I used peanut oil for higher heat resistance.  Canola should also be just as fine. 

3. Remove from heat to chill station.  This is important for chickens to "rest" and is still cooking.  I realized when I took my chicken out, it was not completely cooked.  I set it aside for 10 minutes, and the heat within the chicken cooked it very juicy. 

Note: My chill station is easily made by any oven/toaster rack.  Just leave paper towel or parchment paper under to absorb oil. 

Before serving, most chickens were on the chill station for more than 10 minutes, while others were cooking.  Before serving, simply heat 400F degrees and leave chicken in for 10 minutes. Ideally, you'll serve all chicken together.