What I cooked for the week.
4 hour hard steak re purposed with sherry for 3-6 days hours then slow cooked into sandwiches:
Day1: Turmeric + saffron + caramelized onions with a touch of tagine spice. Slow cooked with binyamina olive oil + a sliver of butter.
Steak simmered @17500 but for sear then dropped to 5,000 btu in sherry, ginger garlic homemade sauce then a sunny side egg on top when fat has reached proper caramelization.
Topped with Maison Kaiser sliced bread crunchy side out.
Side dish: Carrot medly mixed with orange blossom Catskill honey with Lavender, crushed coriander then topped with thyme for the last 3 minutes.
Day 2+3: Carmelized onions and pepper cooked for max caramelization & Asian szcechuan spice. Recipe: cook red and green bell with turmeric first + garlic and then add a touch of fish sauce ginger siracha soy, 🍋 szcechuan salt, honey 🍯 + hand crushed rosemary. Simmer until sauce thickens. Put to the side
Add steak in sherry and simmer down then add onions and peppers on max heat to carm and then simmer while it thickens together tasting to your taste with slight adjustments.
Day 4: paella... So good
Sometimes I need to be looking down at the world from my friends 59th floor condo to really wonder at life's pleasures.
Never looking back, always looking forward with 0 regrets. Live forever Die Never