Tag: bake

Beef Wellington Notes

Writ­ten 12/18/23

Non-Mushroom Duxelles

Dic­ing tofu and bacon
  • Diced onion and gar­lic
  • Diced bacon (used 4 slices)
  • Diced tofu (half car­ton)
  • Soy sauce, mild salt, pep­per, a dash of mus­tard, worces­ter­shire, red wine, veg­an oys­ter sauce, hoisin sauce
  • Any herbs you’d like (I used a pinch of herbs de provence)
  • Make in same skil­let as seared beef
  • Make sure it has time to cool

Beef

Brown­ing in cast iron skil­let
  • Make sure to use actu­al ten­der­loin (think pork ten­der­loin) or if using anoth­er cut then cut­ting it to about 10in x 3in
  • Can also use steaks or small bites of anoth­er cut
  • Set out 30min pri­or to sear­ing
  • Tie up if nec­es­sary
  • Soy sauce, red wine
  • Salt, pep­per, gar­lic pow­der, what­ev­er dry sea­son­ing on all sides, press­ing into meat
  • Let sit for a bit
  • Heat up skil­let, then brown all sides for about 1 min on each side
  • Set into sep­a­rate dish and smear mus­tard on it. Let sit to cool down

Puff Pastry/Compiling

Looks like mush­rooms! But they’re not!
  • Make sure Puff pas­try is thawed
  • Lay out plas­tic wrap and then puff pas­try on top
  • Roll it out to make it thin
  • Pack the dux­elles onto it, leav­ing a lit­tle side space
  • Then place the beef towards the bot­tom and use the plas­tic wrap to roll it up being care­ful not to make it too thick (or it will have trou­ble cook­ing prop­er­ly) by trim­ming excess
  • When it’s rolled up in the plas­tic wrap, smooth out the seams then put it in the fridge for about 20ish min­utes

Cooking

Used the left­over pas­try to make a quick apple turnover
  • Pre­heat oven to 425F
  • Unroll and place welling­ton on a foil lined bak­ing sheet
  • Care­ful­ly cut slits in the top. You can be cre­ative here or not
  • Use a wash (egg or veg­an) for the top
  • Sprin­kle salt over that
  • Bake about 20 to 35 min­utes to desired done­ness, 125F for medi­um rare
  • Puff pas­try should be a nice gold­en brown
  • Let sit for at least 10 min­utes
  • Cut into 1inch pieces

Notes

12/18/23: used eye round beef which was MUCH too large and would not cook through quick­ly. Puff pas­try was too thick and did­n’t cook through. End­ed burn­ing and smok­ing some­thing awful. Placed mon­i­tor­ing probe in the side which caused a leak in the welling­ton. Rec maybe just an instant read ther­mome­ter in the top for the future. Took 1 hour and a half because too large. Taste was good, done­ness typ­i­cal for Beef Welling­ton, dux­elle was good! Puff pas­try too burnt and undone to be eat­en. Bot­tom line: beef too big, too much pas­try and too thick. Would opt for a more ten­der meat cut and if large then cut small­er.

Chizza — Chicken Crust Pizza

writ­ten 08/25/2023, updat­ed 08/25/2023

What

Bread­ed chick­en breast, fried, then topped with cheese and oth­er top­ping, then baked to melt. No egg, no but­ter­milk.

Meat injec­tor for speed or mar­i­nate overnight.

Also good for chick­en fried chick­en type of recipes that use sauces, or fried chick­en sand­wich­es. Alter­na­tive­ly, eat it plain.

Ingredients

*Mea­sure­ments are all to your taste

Main: Chick­en Breast, Peanut Oil

Mari­nade: Salt, Pep­per, Gar­lic Pow­der, Chick­en Broth

Bread­ing: All-Pur­pose Flour, corn­starch, Sea­son-All

Top­ping: Mozzerel­la Cheese, etc

Option­al: hot pep­per, onion, pick­le juice, mus­tard, etc. What­ev­er you want.

Sup­plies: Plas­tic zip­per bag or mix­ing bowl if mar­i­nat­ing overnight, bowl for mix­ing of mari­nade, meat mal­let, plas­tic wrap, meat injec­tor (option­al), meat ther­mome­ter, oil ther­mome­ter

Time

20 min­utes Prep + 10 min­utes (meat injec­tor) or overnight set (mar­i­nate) + 30 minute cook = 1 hour (plus overnight if mar­i­nat­ing)

Steps

Prep

  • Pre­pare the mari­nade or injec­tor fill­ing - In a bowl com­bine to your desired taste: chick­en broth salt, pep­per, gar­lic pow­der (sub­sti­tute what­ev­er you’d like, such as pick­le juice)
  • Taste, when to your lik­ing, set aside, or if using meat injec­tor, pull it up into the injec­tor
  • Pre­pare the meat
  • Decide how big a chiz­za you want
  • Cut chick­en breast and flat­ten using mal­let and plas­tic wrap until no small­er than 0.5 in or slight­ly larg­er than the width of the injec­tor if using. Oth­er­wise, into thick­ness of your desire
  • If you want a larg­er chiz­za, then you can but­ter­fly and then flat­ten
  • If using injec­tor, start inject­ing the chick­en with the mari­nade, try­ing not to miss any areas, then let sit for about 10ish min­utes while you prep the fry­er
  • If mar­i­nat­ing overnight, then put in plas­tic zip­per bag or bowl, pour mari­nade in, mix, and set aside in refrig­er­a­tor

Cooking

  • If mar­i­nat­ing overnight, take chick­en out and let come to room tem­per­a­ture
  • Set up the fry­er, using a ther­mome­ter to mon­i­tor oil
  • In a bowl, put equal parts all-pur­pose flour and corn­starch
  • Sea­son it and mix (I like to use Sea­son-All, but you can use any mix of papri­ka, onion, gar­lic, salt, pep­per, hot pep­per, herbs etc)
  • Spread some on the bot­tom of a dish
  • Place chick­en breast in a dish
  • Use remain­ing bread­ing to sprin­kle over­top the pieces, until both sides are coat­ed
  • Care­ful­ly place into fry­er (may have to do one at a time) when oil reach­es around 350F (175C)
  • Mon­i­tor and flip (around 5 min­utes a side, depend­ing on thick­ness and size)
  • Tem­per­a­ture check the meat. It’s done when it’s 165F
  • Remove and place on a tow­el lined dish to set for a few min­utes
  • Pre­heat the toast­er oven to 350F Bake (or use broil or piz­za set­ting)
  • While wait­ing, place moz­zarel­la cheese and oth­er top­pings on the chick­en
  • Bake for about 5 min­utes or until cheese is melt­ed to your lik­ing
  • Remove

ENJOY

Bread­ed and ready for fry­ing
Close­up