Just another blog from a non-blogger.

Boeff Tenderloin

Okay, today is an odd day. The planets must be aligned just so, because I am making double post.

Dinner tonight was just tooooo-o-o-oooo good to not post. It was ‘made-my-own’ from a recipe that I found on Pinterest a couple of weeks ago. Yes I am a dude and I use Pinterest. I’m comfortable in my own skin. Judging me is fruitless, so here we go.

Without getting into an enormous back story of how I got this Choice Beef Tenderloin for only $2.79/pound, I will say that I have been dry aging this amazingly tender piece of meat for more than 3 weeks. This was the first time I have tried aging a tenderloin, but must admit, it had the most amazingly intense ‘beefy’ flavor I have ever had, outside of a very high end chophouse.

While bringing the tenderloin to room temperature, I assembled the lemon/garlic butter as so: Start with one stick  of softened real (salt free) butter. Add a couple pinches of sea salt, 1/4 teaspoon finely chopped garlic, cracked pepper to taste, 1/4 teaspoon of lemon zest, and a pinch of minced thyme and rosemary. Blend together well; place on a piece of plastic cling wrap, fold over the wrap to cover and shape the butter into a log. Roll the butter up in the wrap and place in freezer to firm up while you move on to the sauce and grilling.

The succulent tenderloin is still resting at room temperature, but not quite ready, so next came the sauce as so (in rough measurements): 1 cup of beef broth, 2 cups of White Zin Whine, 1/4 cup low sodium Soy Sauce, and about 1/2 cup of brown sugar. Tossed all into a very wide, high sided skillet, brought it to a boil over Medium/High Heat, and reduced it to about 1/2 cup…almost syrupy, but not quite. This produced an insanely savory and delicious sauce that was drizzled over the finished entree.

Before moving on the the meat, it’s still resting and warming to room temperature and doing just fine, I HAD to add some sauteed mushrooms to the mix. One of my favorite things of all time happens to be the splendiferous pairing of sauteed mushrooms and perfectly cooked beef. This tenderlion screamed for something more than the usual button mushrooms. I still had two Portabello ‘shrooms left over from lunch, so that’s what made it’s way to the skillet on Medium/High heat.

SPOILER ALERT: UNHEALTHY (BUT TASTY) INGREDIENT IS ABOUT TO BE USED. I added about 3 tablespoons of BACON JUICE to the still hot, extra large skillet, used for the sauce. After slicing up the ‘shrooms, tossed them into the pan to begin softening and soaking up all the bacony goodness. At the point when the ‘shrooms began to soften, I added in about a cup of the White Zin wine from the previously opened bottle. This cooked long enough for the liquid in the pan to evaporate. I then moved the ‘shrooms to an oven safe dish and place in the oven at 170* to keep them warm while I moved to the main event…the meat.

Aside from trimming out, and hog tying the Beef Tenderloin, the most time consuming steps are now out of the way. Whew! Let’s cook some meat!

Now that the ever-so-loverly beef tenderloin has warmed to near room temperature, I added about 2 MORE tablespoons of the BACON JUICE to the still hot, extra large skillet on Medium/High heat. After the BACON JUICE re-liquified (and it will not take long), I sprinkled the entire roast with Truffle Salt and Cracked Black Pepper, then carefully placed the tenderloin in to sear each of the 4 sides for about 60-90 seconds per side. Since I had already fired up the gas grill to finish the cooking process, I guess I could have used it to sear the meat, but the BACON JUICE would have been useless, and let’s face it, wasted BACON JUICE should be a crime. Okay, back on track. After searing the tenderloin in the skillet, I took it to the now rocket hot grill and placed in the middle of the rack. The way my gasser is built, there are 3 long burners. I turned the middle one off so that finishing the meat on the grill, with it in the middle, would be more indirect without further searing. I left the other 2 burners on HIGH heat and closed the lid to cook the meat for about 5 minutes…the temp of the grill was about 750*F. At that point, I turned the burners to LOW, rolled the beautiful roast while keeping it in the middle of the grill, closed the lid and cooked for another 5 minutes with the lid closed. Again visiting the grill, I rotated the beef yet again, closed the lid and, you guessed it, cooked it another 5 minutes.

For me, I like beef tenderloin medium rare AT MOST. After 15 minutes on the grill, it was time to remove the roast back to the kitchen. I simply kept it on the cutting board and allowed it to rest for about 5 minutes. During this ‘resting’ phase (trust me you do not want to skip this phase), I turned the oven off (remember the ‘shrooms are in there keeping happy), and warmed the sauce. After resting, I sliced the tenderloin to 1/2 inch slices, drizzled the sauce over the top, removed the lemon/garlic butter from the fridge and sliced off a few thin coins, and placed them on top to melt down.

Here’s what we had…

Please believe me when I say, this was THE best beef tenderloin I have ever tasted. So good, in fact, that my lovely daughter (who only eats meat in the form of chicken tenders) tried it and asked for seconds! I am such a proud papa!

I’m sure part of the awesomeness of flavor came from the extensive dry aging of the beef, but the earthyness of the mushrooms and the intensity of the sauce really added pop to this dish.

We stuffed ourselves, but had plenty of the steak left over to ensure tomorrow’s breakfast and lunch will be amazing.

Triple D Pizza

I’m calling this the Triple D Pizza. No, I’m not referring the Guy’s FoodNetwork show, Diner’s Drive-In’s and Dives. This is Deep Dish Deconstructed.

Haven’t been to the grocery this week, so the cubboards are on the lean side. Swung over to the house from the older critter’s first track meet of the year to grab some lunch and soon realized that, (re-read first sentence.) Time to get creative.

We did have some nice Portabello Mushrooms in the fridge, along with some marinara sauce, 3 cheese shredded blend, and some Johnsonville Beef Sausage Bites. I don’t know about you, but my mind instantly thought…PIZZA!

Here’s the lowdown…

I used a spoon to scrape out the ‘fins’ from the underneath side of the shroom; also pulled out the stem, but didn’t throw it away. I chopped the stem and sprinkled it in the cup of the shroom. To that I added a couple dabs of marinara sauce, a sprinkling of Sea Salt & Cracked Pepper, Smoked Paprika, and Chili Powder; some sliced up Johnsonville Beef Sausage Bites and shredded 3 cheese blend. then added some more sliced up sausage bites.

While the prep was going on, the oven was pre-heating to 400*F. When ready, I baked the ‘shroom pie for 10 minutes. While the cheese was melted at that point, the ‘shroom was still pretty firm, so I baked it an additional 5 minutes. After removing from the 2nd go around in the oven, I sprinkled some chopped almonds on top for texture. It was perfect!

The beef sausage really made a nice flavor on the pie, but the almonds really gave a nice texture and ‘bite’ to the dish. The beefy-ness of the ‘shroom REALLY added a nice flavor and made for an awesome replacement to the traditional pizza dough.

This will definitely be on the ‘will-have-again’ list.

English Muffin Salmon Bfast

Simple. Delicious. Simply Delicious.

Was looking for something quick and easy (tends to be a theme in the life of the Rhino Crew) for breakfast. Opened the fridge and viola! Inspiration!

Thomas English Muffin, split in half and toasted; Novia Scotia Salmon, pre-packaged for instant gratification; Fresh Egg from Jourdan Acres…yeah, livin’ large is how I roll.

So there’s nothing complicated about this recipe. Simplicity is key but flavor is huge.

Here are the stars of the show…

Stars of the English Muffin Salmon Bfast

Toast the Thomas English Muffin (I am big fan of English Muffins, but not all brands are created equal. I like this brand for the light & fluffy texture and, of course, the nooks and crannies); Lightly butter. In the mean time, hard fry the egg in a dab of extra virgin olive oil. Season with cracked black pepper and truffle salt.

English Muffin Salmon Breakfast Sandwhich

Okay, the truffle salt is a little indulgent, but so worth the money. I don’t use it all the time, but really enjoy the pungent aroma and nutty flavor. Otherwise I am a proponent of sea salt.

Bon Appetit!

Good Friday Egg Nests

So meatless Friday’s are almost over. For today’s breakfast, I decided to revisit a recipe from a few weeks ago.

I didn’t get a picture of the ‘nests’ before putting them in the oven, but will show you what they looked like when they came out in a minute. In the mean time, here are the rest of the ingredients.

Eggs, Sea Salt, Carrots, Feta Cheese, Shredded Cheese Blend

Good Friday Egg Nests - Basics

The ‘nests’ were made with about 3 cups of frozen shredded potatoes, a healthy dose of sea salt, mixed with 2 whisked eggs. The mixure was then pressed into large muffin tin sprayed with cooking oil to keep them from sticking. Here are the nests after they’ve been cooked in a 400*F oven for 22 minutes…

Good Friday Egg Nests

Each cup was then filled with the shredded cheese (and a couple of them with Feta Cheese!), and broiled them until the cheese was all melty-gooey and golden. Top each cup with scrambled the eggs (simply seasoned with sea salt), filled the nests and garnished with some shaved carrots…

Good Friday Egg Nests - Complete Goodness

My little Princess is not a fan of eggs, so her serving was a ‘Birds Nest Quesadilla’…a cheese filled basket. I didn’t tell her that there was a decent amount of egg IN the nest. she liked it. What she doesn’t know, won’t hurt. 

Good eatin’ everyone!

Stretching my 15 minutes

Johnsonville Sausage Logo     Many of my friends already know that I was lucky enough to win the 2011 Johnsonville “No Ordinary Burger” cooking contest, co-sponsored by  the National Pork Board and Walmart, last October.

What a fun experience!

Now, to stretch my 15 minutes another minute and a half, I will have my mug and winning recipe plastered all over the packaging for Johnsonville’s Brat Burgers this summer. It’s pretty exciting to think that I’ll be scaring people all over North America when they pick up a box of brat burgers and turn it over to see what’s on the other side.

Anyway, I just did a photo shoot with the talented Debbie Jourdan, of Jourdan Photography, this week and sent the pictures in for the keen decision makers at Johnsonville to decide which picture they would like to use for the promotion. Here are the pictures submitted. What do you think?

Jim Reincke, 2011 No Ordinary Burger National Champion

Jim Reincke, 2011 No Ordinary Burger National Champion

Jim Reincke, 2011 No Ordinary Burger National Champion

And here’s one that probably WON’T make the product placement award…

Goofy picture from the Johnsonville photo shoot.

Here are a few pictures from the whole experience.

My burger is the one on the right…

Rhino's Shut Yo Mouth Burger - On the Right.

What a cool grill to cook on for the Finals!

The Big Taste Grill

More than 4,000 entries competed for just 6 spots. Here are the finalists for the 2011 Pork Be Inspired “No Ordinary Burger” Contest, co-sponsored by Johnsonville Sausage and Walmart…

The 2011 No Ordinary Burger Finalists

The 2011 Finalists standing on The Big Taste Grill

What an awesome experience!


I am who I am.

Nothing more. Nothing less.

I am relatively comfortable in my own skin.

I will post rarely, but honestly.

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