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Monthly Archives: July 2011

Eatcetra Logo Ideas

Created several logo ideas for the blog and let our facebook fans vote:

All created using Photoshop

1) Homie/BBQ/Barrel Aged Whiskey look

2) Modern and simple look

After listening to people’s feedback, this sounds like the winner!

-Snak

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Posted by on July 30, 2011 in Chef Snak, Thought of the day

 

Roasted Leg of Lamb…

BLEND mint with olive oil and rub leg of lamb with mint/oil mix…

SEASON leg of lamb at least 1 hour before cooking with salt + pepper + cumin + lemon juice + rosemary and let sit at room temperature…

PREHEAT oven at 425 degrees…

SEAR meat on all sides approx. 3-4 min. per side or until browned…

COOL at room temperature until meat is cool to the touch…

RUB leg of lamb with finely minced garlic…

LINE bottom of roasting pan or cast iron skillet with lemon slices and rosemary sprigs…

BAKE at 425 degrees for 20 minutes… then lower heat to 325 degrees and bake for additional 40 minutes…(approx. 10-12 minutes per lb. of meat for medium rare)

LET MEAT REST FOR AT LEAST 15 MINUTES BEFORE CARVING…

-Benson

 
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Posted by on July 21, 2011 in Chef Blau, Home Cooking

 

Plant for Dessert

Plant for Dessert
Thanks for the idea Noble Pig!

OK, this one is super easy, but I think it looks pretty cool.

1) Make chocolate pudding per box direction (I spiked mine with a little bit of mint Baileys)
2) Blended mint into the pudding
3) Pour in CLEAR cup and let it chill
4) Right before serving, top with crushed cookie (e.g. fudge Oreos) and plant a piece of mint in the middle.
(Note: The cookie can get soggy if you let it sit in the pudding for too long)

Enjoy!
-Chef Snak

 
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Posted by on July 21, 2011 in Chef Snak, Home Cooking

 

Beer Can Chicken

One of my favorite ways to make chicken.  This method keeps the chicken moist because the beer steams the chicken while cooking. It is critical you let the chicken rest after you cook it because there will be a lot of juices flowing throughout. If you cut it too soon all the juices leak resulting in a drier chicken.

What you’ll need:
Whole chicken (mine was a little less than 5lbs)
Can of beer (readers choice)
*Yes I realize I have a bottle of beer in my picture. I didnt have any cans so I just filled up my can of green tea with beer.
Seasoning mix (mine was a mix of garlic salt, onion powder, paprika, kosher salt, pepper, trader joes 21 season salute, and cajun seasoning) But you can use anything you want.

Cooking instructions
preheat oven to 375
remove innards from chicken and rinse
pat dry
drink 1/3 of beer (yes only a 1/3!!) and set aside
season chicken liberally with your season mix. Do not forget to season inside the chicken!
place chicken over beer can
tent chicken wings with foil (so they don’t burn)

Cook for aprox 1.5 hrs. (my bird was a little less than 5 lbs)
Let rest in oven for 30 minutes.

Quarter chicken into pieces

Enjoy!!

-Chef Toast

 
 

Black Pepper Tofu…

This is my attempt at cooking vegetarian…

TOAST whole peppercorns and coarsely grind with mortar and pestle…. or just do what I did and wrap it in some paper towels and pound away at it with a hammer…

SLICE tofu into even pieces…

COAT with corn starch…

ADD vegetable oil to cast iron skillet and sear tofu on both sides until skin forms a nice crust…

SET aside tofu and add 3 tbsp of butter to hot pan + shallot + scallion + red chili + garlic… (sliced red bell pepper would also be a nice addition at this stage)…

SAUTÉE for a quick minute or two and deglaze pan with dark soy sauce + 1 cup of water…

ADD a dash of Maggi Seasoning and fish sauce…

ADD another cup of water and continue reducing…

ADD tofu slices and top with 2.5 tbsp of black pepper…

REDUCE for another minute or two until sauce bare covers the top of the tofu slices…

TOP with green onion and serve with rice…

-Benson

 
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Posted by on July 16, 2011 in Uncategorized

 

Chef Snak’s Rib Eye Steak (Medium Rare)

Simple Rib Eye Steak
Yea, I think I got this down yo

Self explanatory title. Enjoy the photos 😉

Salted and seasoned the night before. This will allow the salt to penetrate into the meat, not only the surface. If you don’t have enough time, do it RIGHT before you sear it. Sprinkle sugar on the meat right before searing to add flavor and nice brown caramelized coat.

Heat the skillet, oil the surface, add garlic. Let the garlic flavor fuse into the oil. Melt some butter.

Let it sizzle baby~

Make sure you get the fatty periphery.

DO NOT BE A NOOB AND CUT INTO IT RIGHT AWAY!! The meat will bleed and all the valuable juices will spread on your counter top instead of your mouth. Let it chill for couple minutes.

Holy shit… thats beautiful 😀

OK the presentation sucks here, but deglazed the skillet and created balsamic vinaigrette reduction sauce with the leftover garlic/butter/steak juice.

-Snak

 
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Posted by on July 14, 2011 in Chef Snak, Home Cooking

 

Homebrew Beer: Part 3

Homebrew Beer: Part 3
Secondary Fermentation

They say this is an optional process, but in my opinion very critical if you want a smoother beer with better flavor and less sediments. Trust, it’s worth the time and additional effort.

Let’s begin.

Start by sanitizing your glass Carboy, siphon, and all your equipment. Remember everything that the beer touches at this point needs to be sanitized. You will siphon the beer out of your primary fermentation bucket to this glass Carboy.

Siphoning the beer from Primary Fermenation Bucket to the Carboy. IMPORTANT: Try not to splash the beer during this step! Unlike the primary fermentation when you want air in the mixture for the yeast, AIR = BAD during this step. You will lose some carbonation and your beer will be flat.

Isn’t this FUN!!! lol

Thank you roomie for taking photos while I’m trying not to splash the beer

Alrite! That was easy. Put the Cap and Air Stopper on the Carboy and leave it for couple weeks. Sediments and yeast will settle on the bottom. Flavor will mature and alcohol will further develop now that we aggravated the yeast. Part 4 will be Bottling.

 
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Posted by on July 14, 2011 in Chef Snak, Everything Alcohol