Posts by Cougar Digital

• How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
• Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
• Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated
• Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
• Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

• In large skillet, cook bacon to personal preference. Remove and drain on paper towels. Pour off excess bacon grease leaving 1 tablespoon.
• In large bowl, mix ground chuck, onion, BBQ sauce, salt and pepper until well combined. Divide into 6 equal patties that are 1/2 inch thick. Turn skillet up to medium high heat.
• Cook burgers 3 minutes then flip and top with blue cheese crumbles. Cover and cook 2 more minutes.
• To assemble, cut rolls in half, spread mayonnaise on one half of the bun and top with lettuce, cooked burger and bacon. Party in your mouth.

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.

• Preheat the oven to 375 degrees F.
• Season the chicken with 1 1/2 teaspoons salt and a few grinds of pepper. Heat the butter and oil in a large, deep cast-iron skillet over medium-high heat until hot.
• Add the chicken skin-side down and cook, undisturbed, until deep golden brown, about 5 minutes. Turn the chicken over and turn off the heat.
• Add the wine, then nestle the olives, thyme, garlic and shallot around the chicken. Return the liquid to a simmer over medium-high heat, then transfer to the oven and roast until the chicken is golden and cooked through, about 1 hour and 15 minutes.
• Transfer the chicken, garlic and olives to a serving dish with a slotted spoon. Use a ladle to remove as much fat as possible from the surface of the liquid in the skillet, then pour the liquid over the chicken.

• Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot.
• Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.

• In a small bowl whisk all the ingredients except the steak.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade over the top of the steak. Squeeze as much air out of bag as possible and seal.
• Marinate for at least 2 hours or overnight.
• To make steaks in skillet: Turn heat to high and let preheat a few minutes until skillet is hot. Place steaks in skillet. Cook each side for 3 minutes. Reduce heat to medium-high. Cook steaks to the desired doneness, flipping as needed. It will take about 10 minutes depending on thickness of steaks. I prefer mine to be about 145 degrees which is medium.
• To make steaks on the grill. Preheat grill to medium-high. Place steaks on grill. Cook 4-6 minutes per side or until the internal temperature reaches at least 145 degrees F for medium.
• Let steaks rest 3 minutes before serving.

Tips

• Remove steaks from the refrigerator and let them come to room temperature while you prep the grill. This will help you get an evenly cooked steak, otherwise the outside of the meat will cook faster than the inside.
• Before placing the steaks on the grill make sure it’s very hot and the oil is grated.
• Monitor the steaks closely as they will cook quickly on a hot grill.
• Don’t over flip the steak. They should only be flipped once. Use a spatula to flip, if you stab them with a fork it releases their flavorful juices. Don’t press them down with a spatula, just flip them.
• Make sure you rest the steak after pulling it off the grill for a few minutes. This is one of the most important steps when grilling steaks. It allows the meat to relax and the heat and juices to redistribute.

Internal Temperature of Steak

• If you are looking for a rare steak you will want the internal temperature to be 120 – 125 degrees F.

  Medium is cooked to 135 degrees to 145 degrees F.

  If you want a well done steak it is cooked to 155 degrees or hotter.

  We aim for a steak around 135 degrees!

  Remember that the temperature will rise another 3-4 degrees F while it rests after cooking so factor that in.

How long should you let steak marinade?

• This all depends on how strong you want the marinade to taste. It’s a good rule of thumb to let your steak marinate for a minimum of 2 hours but most let it sit overnight to allow that flavor to really soak in. 

• Blitz the crème fraîche, herbs, garlic and a generous pinch of salt in a food processor until smooth. Taste, and add more salt if needed, and some pepper.
• Pour the oil into a roasting tin, add the chicken and spread the herby crème fraîche all over it, inside and out. If you have time, cover and leave to marinate for a couple of hours at room temperature, or in the fridge overnight.
• Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
• Cover the chicken loosely with foil and roast for 45 minutes, basting it a couple of times, if you remember. Take off the foil and cook for another 15–20 minutes, or until the legs come away from the body with ease and the juices run clear from the thickest part of the thigh when it is pierced with the tip of a knife.
• Take the chicken out of the oven and let it rest for 5–10 minutes. Pull the tender meat from the bones with two forks and mix through the roasting juices, then serve.

• Preheat the broiler, setting the temperature to high (500°F). Set an oven rack in the middle of the oven. Line a broiler-safe, rimmed baking sheet with foil.
• Gently wipe the mushrooms clean with a damp paper towel. Twist or cut off the stem of each mushroom. Use a small spoon to scrape out the gills and discard them.
• Spray the mushroom caps with olive oil on both sides. Sprinkle them with ½ teaspoon kosher salt and ⅛ teaspoon black pepper. Broil until just tender, about 4 minutes per side. Place them upside down on paper towels to drain.
• Meanwhile, defrost the spinach in the microwave according to the directions on the package. Place the defrosted spinach in a colander to drain. Repeatedly press on the spinach with the back of a large spoon to remove as much water as possible.
• Heat the olive oil in a large skillet over medium heat. Add the onion and cook it for 5-7 minutes, stirring occasionally, until golden. Add the garlic, spinach, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper. Cook, stirring, for 1-2 more minutes. Remove the skillet from the heat and allow it to cool for a couple of minutes, then mix in the Parmesan.
• Evenly distribute the spinach mixture among the mushrooms. Don't press down on the filling - it's prettier when piled high on top of the mushrooms. Place the stuffed mushrooms back under the broiler (on the middle rack) for 2-3 minutes, until the filling is golden. Serve immediately.

• Preheat the oven to 350F. On a large, rimmed baking sheet place a piece of foil large enough to create a pocket to encase the salmon. Scatter half of the lemon slices and dill sprigs on the foil and place seasoned with salt and pepper salmon directly on them. Then cover the salmon with the remaining lemon slices, dill and bay leaves. 
• Fold the sides of the foil up, so the foil can hold liquid and pour the rosé wine all around the salmon, then bring the sides of the foil together and seal while leaving a small opening in the middle. Put in the oven and bake for 25-35 minutes depending on the size of your fish. (Mine baked in 33 minutes.)
• While the salmon is baking, melt the butter in a pan and saute chopped shallots over low heat for 5 minutes, then add the wine, turn the heat up and let it reduce by a half. Lower the heat and pour in the cream and 1 teaspoon of crushed peppercorns, salt to taste and simmer for 2-3 minutes until desired consistency. Add chopped parsley and take off the heat.
• Your salmon is cooked when the thickest part of the fish flakes easily and is opaque all the way through. Remove the fish on a serving plate, pour the sauce over, then sprinkle with additional chopped parsley and crushed pink peppercorns.